Just read a long piece on the hazards of cured meats,the list includes all my favourites bacon, chorizo, pepperoni etc.
The upside is fresh sausage not using cured meat is safer.
It's a long read if you bear with it reveals the same cancer cover up as tobacco by big bacon.
Please don't shoot the messenger, I'm off to finish the bacon in the case and check out sausage making machines.I think we had a thread , if anyone can suggest a Thai source fordomestic worktop scale.
https://www.theguardian.com/news/201...rites-sausages
the summary here,it's nnot the raw bacon it's the nitrites
The real victims in all this are not people like me who enjoy the occasional bacon-on-sourdough in a hipster cafe. The people who will be worst affected are those – many on low incomes – for whom the cancer risk from bacon is compounded by other risk factors such as eating low-fibre diets with few vegetables or wholegrains. In his book, Coudray points out that in coming years, millions more poor consumers will be affected by preventable colon cancer, as westernised processed meats conquer the developing world.
Last month, Michele Rivasi, a French MEP, launched a campaign – in collaboration with Coudray – demanding a ban of nitrites from all meat products across Europe. Given how vigorously the bacon industry has fought its corner thus far, a total ban on nitrites looks unlikely.
But there are other things that could be done about the risk of nitrites in bacon, short of an absolute veto. Better information would be a start. As Corinna Hawkes points out, it is “surprising” that there hasn’t been more of an effort from government to inform people about the risks of eating ham and bacon, perhaps through warning labels on processed meats. But where is the British politician brave enough to cast doubt on bacon?