THE SANE VIEW
Not so long ago a bacon sandwich was simply a delicious snack. But recently this British favourite has lost some of its appeal. In 2015, the World Health Organization (WHO) classified processed meat, including bacon, as carcinogenic.
Yet the controversial chemicals – nitrates and nitrites (also known as nitro-chemicals) – are still being added to many meat products. The meat industry claims these are used to extend the shelf life of processed meat, protect it from disease-causing bacteria (particularly those that cause botulism) and ensure it retains the pink colour that consumers find so appealing.
Scientists, doctors, nutritionists and politicians have formed a coalition to pressure the meat industry to stop or limit the use of these chemicals in processed meat.
But government guidelines continue to state that eating 70g or less of ‘red or processed meat’ each day is safe. So how do consumers know how much processed meat they can safely consume? And what exactly is the definition of ‘processed meat’?