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Aug 10

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Vitamin N… PROTECT against CANCER- Part 2


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This is part 2/3 from the chapter “vitamin N”  from my new book “Natures Detox.”   Thenitratemeat publishers say that it will be ready for the paper copy by Thanksgiving!

Another source of nitrates in our diet comes from eating processed meat .  Bacon, ham, hotdogs, pepperoni, sausages and all deli meat and cold cuts require preservation  to prevent spoilage.   The meat industry adds sodium nitrate and sodium nitrite to extend the shelf life, preserve the color and prevent bacterial growth in the meat .  It’s no secret that those preservatives were associated with health concerns early in their usage.  Those who were consuming high amounts of processed meats were associated with higher incidences of heart disease, stroke and diabetes.   So how can nitrates be healthy in one food and cause disease in another?  These are actually two separate situations.  In nature the nitrates are naturally occurring in the tissues of the vegetables.  In processed foods humans artificially added them to the tissue of animals.  The vegetables contain the antioxidants and vitamins to protect and synergize the power of nitrates turning them from harmful to helpful.   Thus, nitrate by itself, when added as a preservative can be deadly, but when maintained in the form that nature provided with all its complementary nutrients- it is healthful!

As time has progressed scientists have revealed the disturbing truth how nitrate added to meat is actually converting into a deadly molecule named “nitrosamine” and causes cancer of the esophagus, stomach, and colon.  When nitrates are added to the processed meat they cross interact with the “amines” in the meat protein and form a dangerous byproduct which results in DNA damage and cancer.  In contrast this doesn’t happen in nature because the nitrates found in vegetables are neutralized by the antioxidants coexisting in the plant. To mimic this natural cellular protection the USDA ordered that any products containing added nitrite must also be mixed with the antioxidant vitamin C to protect against the formation of nitrosamines.

The majority of prepared foods from restaurants and “ready-to-eat” meals from grocery stores are preserved with sodium nitrate/nitrite.  The western world is shifting the diet to prepared foods without pairing these processed foods with healthy vegetables high in antioxidants. (Sadly the rest of the world is following their lead as they abandon their traditional diets.)   Therefore as a country we are forming more nitrosamines than we can protect against and science believes this is partially responsible for the additional rise in not only cancers but also Alzheimers, Parkinson’s, Non-Alcoholic Steatohepatitis (NASH) liver disease and Diabetes Mellitus Type 2. (1)

 

Permanent link to this article: http://drandrewiverson.com/vitamin-n-protect-cancer-part-2/

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