Processed meats refer to meat preserved by smoking, curing, or adding chemical preservatives (i.e.: ham, sausage links, bacon, and deli meats to name a few.) All of which have been linked to increased risk of cancers, diabetes, and heart disease.
Read on for a list of ingredients you should steer clear of in the meat department:
- Sodium nitrate/sodium nitrite
- BHT (butylated hydroxytoluene)
- BHA (butylated hydroxyanisole)
- Anything labeled as “smoked” or “cured”
- Corn syrup
- Excess sodium (did you know that some deli meats have 570 mg of sodium per serving? That’s nearly half of our daily recommended intake of 1000-1500 mg)
Rule of thumb: if you can’t pronounce it, don’t eat it. And keep in mind that food manufacturers are not required to list all ingredients if they full under the “spice” category (honey chicken, BBQ-smoked ham, etc.)
Don’t let the labels fool you on your next trip to the grocery store. Do the best you can to stick to good quality grass-fed or certified organic food meats as much as possible!
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