A lot of people think that any smoked food has been actually exposed to smoke! But this is not true! Rather, a chemical called liquid smoke is used to flavor the meat for example. This liquid smoke contains dangerous carcinogens chemicals.
Besides smoking, the process of curing meat (bacon, ham, sausages) also involves treating it with a variety of additives and preservatives, which are a reason for cancer development.
As well as nitrites and nitrates, smoked foods are often incredibly high in ordinary salt. They can sometimes contain up to 50 times more salt than a unsmoked version.
The 2007 report, issued by the World Cancer Research Fund, has involved hundreds of experts who have reviewed all the evidence we have to date about the…
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