Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > May 2019 > Is it safe to eat that bacon sandwich?

Is it safe to eat that bacon sandwich?

Studies suggest that the chemicals added to processed meats, some sausages and certain kinds of ham can lead to cancer. Does this mean it’s time to shun salami and wave goodbye to bacon? Sue Quinn gets to the meat of the matter


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.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - May 2019
If you own the issue, Login to read the full article now.
Single Issue - May 2019
Was £3.99 £0.99
Annual Digital Subscription
Only £ 2.50 per issue
Or 2999 points
6 Month Digital Subscription
Only £ 2.66 per issue
Or 1599 points

View Issues

About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.