Cancer-causing preservatives

Nitrites and nitrates are used in meats to inhibit botulism-causing bacteria and to help retain processed meats’ pink hues. Of course the FDA (Fatal Drugs Allowed) approves of their use. Unfortunately, nitrites fuse with amino acids (of which meat is a prime source) to form nitrosamines, powerful carcinogenic compounds. Ascorbic and the isolated form – erythorbic acids—are essentially vitamin C antioxidants that help decrease the cancer risk. Most manufacturers now add one or both to their products because of this. Don’t take the poison and then rely on the antidote…. The best way to reduce risk is to avoid added nitrites and nitrates.

Want some cancer with that preservative?

About Craig Stellpflug NDC

Craig Stellpflug is a NeuroDevelopment Consultant and a Certified Nutritional Consultant. Craig is a cancer nutrition consultant and child brain disorder specialist at Healing Pathways Medical Clinic in Scottsdale Arizona.
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