There is no “safe” amount on bacon, sausage, and other meaty treats, according to the new guidelines laid out by the World Cancer Research Fund (WCRF). However, is it really the meat that is to blame? Or the additives and chemicals that are thrown into the mix that makes the meat so toxic?

According to the WCRF, processed meats, in particular, raise the risk for cancer. The director of WCRF, Dr. Giota Mitou stated that:

“The best advice is not to eat processed meat. The risk does increase with consumption. There is no level of intake can confidently be associated with a lack of risk of bowel cancer when it comes to processed meat.”

The vacuum-sealed, sodium nitrite-laden, mass-produced composite meats are so far from grass-fed meats seasoned with care at home.

Toxic Additives Cause Cancer — Not The Food

Bee Wilson, who wrote for The Guardian, notes that ways can be made in order that the bacon, sausage, and other foods we now call “processed meats” will not result in a cancer-causing impersonation of food. He further notes that consumers usually choose meats based on their “pinkness.” Sadly, pinkness in cured meats is not an indicator of the presence of freshness, but instead for the presence of something more dangerous: sodium nitrates and sodium nitrites. These chemicals are what’s toxic and not the meat itself. Compared to “unprocessed meat”, those we call “processed meat” is more carcinogenic because of these nitrates and nitrites.

Red meat has certain components (amines, amides, iron, and haem) that interact with nitrates to form N-nitroso compounds, which are carcinogenic. Wilson explains that:

“Any time someone eats bacon, ham or other processed meat, their gut receives a dose of nitrosamines, which damage the cells in the lining of the bowel and can lead to cancer.”

For nearly 60 years, scientists have known about the connection between cancer and nitrates and nitrites. However, they just told the consumers to just eat less instead of holding the food industry for selling toxin-laded food.

According to sources, bacon, as well as other meats, can be made without nitrites and nitrates. However, the curing process will take a bit longer which means fewer profits for the industry even if it would mean a safer food for the consumers.