Eating for Preservation?
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چکیده
A new study in the Journal of Alzheimer's Disease finds a strong link between some food preservatives and an increased risk of death from Alzheimer's, Parkinson's and diabetes. These food additives have previously been linked with several different types of cancer, including prostate, colon and rectum. Sodium and potassium nitrates are used in the processes of salting, pickling and curing foods. They give hot dogs and luncheon meat their pink color. There's one problem: these additives turn into harmful compounds called nitrosamines. Preparing meats using high heat methods such as grilling, broiling, barbecuing and smoking meats also cause the formation of nitrosamines.
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