Now that the World Health Organization confirmed that certain meat products are carcinogenic, it is good to know how to avoid them. Here’s a few tips from doctors of veterinary medicine, in which you can make a more informed decision about what to buy and what not.
Durable and semi-durable meat products
Of paramount importance’s declaration. The best reason to buy sausages, frankfurters or sausages if there’s a mark MSM on the declaration.
This means that meat is a mechanical separative, grind with the bones, which are the main ingredient in which is deposited all antibiotics, hormones, heavy metals and other toxins that the animal had eaten over a lifetime.
The same applies when you’ll find emulsifiers nitrites on the declaration, marked with E249, E250, E251 i E252. Harmful because the amino acids of meat produce carcinogenic compound – nitrosamine. Another reason to avoid the product is if you notice polyphosphates on the declaration, marked with E451, E452 i E453 – according to experts, they are genotoxic ie damage genes.
It is particularly important to avoid products containing E407 i.e cancer-causing. E407 stick to the walls of the intestine and creates wounds that have risk to turn into colon cancer.
In addition, check whether the product contains certain flavor enhancer as glutamate. His presence is usually evidence that there’s no meat in the content.
Avoid children to eat processed meat products, especially frankfurters and spring roll. Ultimately, with a little effort, you can make spring roll yourself.
When you buy meat, such as pork cutlets, take care that the meat is interspersed with fatty lamellas. If so, these animals were not so badly nourished. But if there is no white gram of fat and from the meat expires some water, this is an evidence that the animals were given growth hormones and antibiotics.
During the preparation of the meat should take care not to burn it. In the burned mass appears dioxin compound, which is also a carcinogen. It is best to cook, to bake rolled in foil in the oven or teflon, in oil and also on a barbecue. In the latter case, ensure to put meat on the rack after coal will stop fuming when you create a strong zest.