Cancer For Many - Profits For A Few
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Alphonso Smith
Mar 27, 2013, 5:00:04 PM3/27/13
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Please consider this free-reprint article written by:
Alphonso Smith
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Article Title: Cancer For Many - Profits For A Few
Author: Alphonso Smith
Word Count: 363
Article URL: http://www.isnare.com/?aid=147945&ca=Wellness%2C+Fitness+and+Diet
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=147945
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Sodium nitrite and sodium nitrate added to cured meats and smoked fish as a color fixative combine in meat and in the stomach to form a powerful carcinogen (cancer-producing substance). This fact puts the profit motive of the food industry and the health of the American public squarely into opposition and thus far the government regulatory agencies are supporting the food industry.
Sodium nitrite and nitrate can be poison. Nitrites combine with blood to form a pink pigment which does not carry oxygen. They have a number of other ominous side-effects. Nitrites combine with amines to form nitrosamines, among the most potent carcinogens known.
Nitrites are likely to combine with amines in the stomach to form nitrosamines. Animals of all kinds, fed nitrites and amines, develop cancer in various parts of their bodies. These nitrosamines are sometimes present in nitrated food even before we ingest it.
The chemical has the unusual and difficult to replace quality of keeping meat a fresh-looking pink throughout the cooking, curing and storage process. The nitrous acid from the nitrite combines with the hemoglobin in the blood of the meat, fixing its red color so that the meat does not turn the tired brown or gray natural to cured meat. Unfortunately, it does much the same thing in humans. Although most of the nitrite passes through the body unchanged, a small amount is released into the blood stream. This combines with the hemoglobin in the blood to form a pigment called methemoglobin, which cannot carry oxygen. If enough oxygen is incapacitated, a person dies. The allowable amount of nitrite in a quarter pound of meat can incapacitate between 1.4 and 5.7 percent of the hemoglobin in an average sized adult. When 10 to 20 percent is incapacitated, a victim discolors and has difficulty breathing.
Why are nitrites used in our food? Nitrites are traditionally used as color fixers. It must appear to be red and fresh, even when it isn�t. Meat producers argue that they are needed as preservatives.
The government seems too weak and divided to curtail the usage of Nitrites. What is the public to do for its protection?
About The Author: Alphonso Smith, a writer on HEALTH MATTERS and fledgling internet marketer. Go to: http://www.myvemma.com/alphonso For more information: http://www.ourtopchoices.com
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=147945
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
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Message delivered directly to members of the group:
publish-the...@googlegroups.com
*****************************************************************
Please consider this free-reprint article written by:
Alphonso Smith
*****************************
IMPORTANT - Publication/Reprint Terms
- You have permission to publish this article electronically in free-only publications such as a website or an ezine as long as the bylines are included.
- You are not allowed to use this article for commercial purposes. The article should only be reprinted in a publicly accessible website and not in a members-only commercial site.
- You are not allowed to post/reprint this article in any sites/publications that contains or supports hate, violence, porn and warez or any indecent and illegal sites/publications.
- You are not allowed to use this article in UCE (Unsolicited Commercial Email) or SPAM. This article MUST be distributed in an opt-in email list only.
- If you distribute this article in an ezine or newsletter, we ask that you send a copy of the newsletter or ezine that contains the article to http://www.isnare.com/eta.php?aid=147945
- If you post this article in a website/forum/blog, ALL links MUST be set to hyperlinks and we ask that you send a copy of the URL where the article is posted to http://www.isnare.com/eta.php?aid=147945
- We request that you ask permission from the author if you want to publish this article in print.
The role of iSnare.com is only to distribute this article as part of its Article Distribution feature ( http://www.isnare.com/distribution.php ). iSnare.com does NOT own this article, please respect the author's copyright and this publication/reprint terms. If you do not agree to any of these terms, please do not reprint or publish this article.
*****************************
Article Title: Cancer For Many - Profits For A Few
Author: Alphonso Smith
Word Count: 363
Article URL: http://www.isnare.com/?aid=147945&ca=Wellness%2C+Fitness+and+Diet
Format: 64cpl
Contact The Author: http://www.isnare.com/eta.php?aid=147945
Easy Publish Tool: http://www.isnare.com/html.php?aid=147945
*********************** ARTICLE START ***********************
Sodium nitrite and sodium nitrate added to cured meats and smoked fish as a color fixative combine in meat and in the stomach to form a powerful carcinogen (cancer-producing substance). This fact puts the profit motive of the food industry and the health of the American public squarely into opposition and thus far the government regulatory agencies are supporting the food industry.
Sodium nitrite and nitrate can be poison. Nitrites combine with blood to form a pink pigment which does not carry oxygen. They have a number of other ominous side-effects. Nitrites combine with amines to form nitrosamines, among the most potent carcinogens known.
Nitrites are likely to combine with amines in the stomach to form nitrosamines. Animals of all kinds, fed nitrites and amines, develop cancer in various parts of their bodies. These nitrosamines are sometimes present in nitrated food even before we ingest it.
The chemical has the unusual and difficult to replace quality of keeping meat a fresh-looking pink throughout the cooking, curing and storage process. The nitrous acid from the nitrite combines with the hemoglobin in the blood of the meat, fixing its red color so that the meat does not turn the tired brown or gray natural to cured meat. Unfortunately, it does much the same thing in humans. Although most of the nitrite passes through the body unchanged, a small amount is released into the blood stream. This combines with the hemoglobin in the blood to form a pigment called methemoglobin, which cannot carry oxygen. If enough oxygen is incapacitated, a person dies. The allowable amount of nitrite in a quarter pound of meat can incapacitate between 1.4 and 5.7 percent of the hemoglobin in an average sized adult. When 10 to 20 percent is incapacitated, a victim discolors and has difficulty breathing.
Why are nitrites used in our food? Nitrites are traditionally used as color fixers. It must appear to be red and fresh, even when it isn�t. Meat producers argue that they are needed as preservatives.
The government seems too weak and divided to curtail the usage of Nitrites. What is the public to do for its protection?
About The Author: Alphonso Smith, a writer on HEALTH MATTERS and fledgling internet marketer. Go to: http://www.myvemma.com/alphonso For more information: http://www.ourtopchoices.com
Please use the HTML version of this article at:
http://www.isnare.com/html.php?aid=147945
*********************** ARTICLE END ***********************
- To distribute your articles go to http://www.isnare.com/distribution.php
- For more free-reprint articles go to http://www.isnare.com
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