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Speed Racer

Nitrates, Processed Foods Killing Everyone

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Jeez,

Saw on the news just a few evenings ago how studies have come back they have proven people who eat hot dogs are 25% more likely to die of cancer. They attribute it to all the nitrates. I knew they werent good for you but 25%? I was told by a doctor many years ago that processed breads (especially white) was horrible to eat, gathered in your belly and fermented to cause problems and a higher cancer risk. So that went long ago.

Jeez II..

So the FDA can allow us to eat all this garbage and sell and approve drugs that kill everyone too?

Makes no sense, what is their job anyways?

I think we need a processed free nitrate free isle in all grocers any more?

Should these people have jobs if they aren't helping us?

Edited by Speed Racer

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it's also saving lives in the short term . the main reason they allow nitrates is to prevent botulism.

if you think that's outrageous. wait till they agree to ban otc vitamin supplements and herbal stuff.

that could be coming next.

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it's also saving lives in the short term . the main reason they allow nitrates is to prevent botulism.

if you think that's outrageous. wait till they agree to ban otc vitamin supplements and herbal stuff.

that could be coming next.

Correct. I think sodium nitrate is a preservative. I'm gonna go with nitrate free foods and just freeze if I have to. I do know I feel better with healthier foods so.

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Niman voted top dog among uncured franks

Carol Ness, Chronicle Staff Writer

Wednesday, August 2, 2006

Hot dogs made without added sodium nitrate have been an acquired taste, by and large.

Curing salts made from sodium nitrate not only preserve the meat, but they add that special hot-doggy flavor that's so irresistible, especially under a whole lot of mustard.

But ever since natural foods became popular, hot dog makers have been trying to find the magic formula for making hot dogs, as well as bacon and other traditionally cured meats, without adding sodium nitrate.

Early efforts fell short of doggy perfection. And the hot dogs made without added nitrates were brown, not the beloved orangey-pink.

But now, hot dog makers are starting to turn out good hot dogs that are preserved with a combination of celery juice, lactic acid and salt instead of sodium nitrate. The celery contains natural nitrates. They call these hot dogs "uncured," though the chemical action of the natural nitrates, salt and lactic acid is a kind of curing.

Increasingly, they're made from meat that's organic or grass-fed or both. And there are enough on the market to stage a tasting. The hot dogs were cooked in grill pans and served plain.

One "uncured" hot dog stands far above the rest, and that's the Niman Ranch Fearless Uncured Beef Franks ($4.39 for a pound, Trader Joe's).

The Niman all-beef hot dogs did so well that they earned a spot in the Taster's Choice Hall of Fame, for products that score 80 or more points out of a possible 100 in a blind tasting.

These hot dogs are big -- a quarter-pound each. And they were the favorite of all five tasters.

"Plump, juicy; a good meaty flavor. What a hot dog should be," said one. Others added "best traditional hot dog flavor," "nice balance of fat and meat, great size," and "moist, classic flavor." All five would buy these hot dogs.

Second place went to Applegate Farms Great American Hot Dog ($6.19 for a pound, Mollie Stone's), which is made from beef that's both organic and, though the label doesn't say so, grass-fed. New labels are in the works.

This hot dog "has a good flavor" and was "salty" and "peppery." But the texture "lacks juicy plumpness" and was a bit dry. Three tasters might buy this brand; two wouldn't.

A second Niman product came in third, though scores dropped off sharply. Niman Ranch Fearless Uncured Franks ($4.99 for a pound, Mollie Stone's) are made from pork and beef, and they're smaller -- eight to a pound. The panel found these fatty and bland, with a soft consistency. None would buy them.

The panel didn't have much good to say about the rest of the "uncured" dogs -- though a thick blanket of mustard always helps.

The panel didn't have much good to say about the rest of the "uncured" dogs -- though a thick blanket of mustard always helps.

--------------------------------------------------------------------------------

'Uncured' hot dogs

Niman Fearless (beef) 88

Applegate Farms 57

(blue label)

Niman Fearless 29

(beef/pork)

Wellshire 22

Applegate Farms 20

(red label)

Organic Prairie 17

Prather Ranch 10

Panelists were Linda Anusasananan, food writer and consultant, San Mateo; Stuart Brioza, chef, Rubicon, San Francisco; John Carroll, cookbook author, San Francisco; Nicole Krasinski, pastry chef, Rubicon, San Francisco; and Roland Passot, chef-owner, La Folie and five Left Banks. All products are tasted blind; a perfect score would be 100. Prices listed are the lowest found, but products may be available at other stores.

http://www.sfgate.com/cgi-bin/article.cgi?...;type=printable

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Thank you Eternal Light. I will look for the Niman Franks :) My uncle died of colon cancer a little over a year ago.

You're welcome, Speed Racer! You may want to serve apples as a side dish to hot dogs to alleviate the assault on colons as they are thought to protect that area. Choose the ones grown organically without pesticides for the healthiest option.

Edited by eternal light

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You're welcome, Speed Racer! You may want to serve apples as a side dish to hot dogs to alleviate the assualt on colons as they are thought to protect that area. Choose the ones grown organically without pesticides for the healthiest option.

Will do :)

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What an interesting subject. I've been interested in organic foods for quite some time. Thanks for the great info, Eternal Light :)

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I avoid hot dogs at all costs. Veggie dogs are pretty good at faking the flavor.

I can't tolerate too much processed foods because I get migraines, and nitrates and sulfates ( in so many wines.. :( ) are triggers.

* Coffee drinkers have been found to have a far less chance of developing colon cancer. :yay: *

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I haven't eaten hot dogs of any sort for years.. reason being mostly because I wondered what they were made of. I didn't know what was in them, and they seemed weird to me. I guess I'm just picky. Same with sausage. Except sometimes I do like those. I hadn't known about the nitrates, though. Does anyone know more about the effects of white bread, processed food, etc? It's something I try to talk to my mom about, to help her make better choices at the grocery store. My parents didn't grow up in a time when ingredients in foods were so scrutinized, so it's been kind of hard for me to convince them to buy more organic stuff at the grocery store.

Edited by Sugarplum

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:beer: fascinating subject, and of course we're all grateful for any useful tips, but I get the feeling that if one thing doesn't get us, something else will.

I mean, where do we draw the line - is there NOTHING safe to eat or drink anymore ?

I also believe, (cynic that I am) that there are lot of special interest groups who sponsor certain products, and therefore look for evidence which discredits other products.

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Let me just say this. If I work out enough, doesn't really matter what I eat. I'll still be healthier than someone who doesn't work out and eats healthy food :)

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:beer: fascinating subject, and of course we're all grateful for any useful tips, but I get the feeling that if one thing doesn't get us, something else will.

I mean, where do we draw the line - is there NOTHING safe to eat or drink anymore ?

I also believe, (cynic that I am) that there are lot of special interest groups who sponsor certain products, and therefore look for evidence which discredits other products.

I agree. I think some people do take it too far. Like you see all of these books and infomercials advertising products, talking about how everyone is lying to you, and you need to buy this book to know the truth about what's in your food, and how you should eat from now on. I think some have good intentions, but with most.. I just wonder if they're jumping on the bandwagon to make a buck.

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Let me just say this. If I work out enough, doesn't really matter what I eat. I'll still be healthier than someone who doesn't work out and eats healthy food :)

I'm not sure I agree with that completely...because food fuels your body and gives you energy, and builds up the protein for your muscles, etc. From my experience, exercise works to tone your muscles, and burns calories, etc.. which will of course contribute to overall health. But if you don't eat well, I would think there would come a point where your body won't be healthy enough to endure strenuous exercise, because you haven't gotten nutrients necessary to 'keep the machine going'. Those are just my thoughts, though. I can't say this is fact...but I think I heard one time that some of the oldest, and healthiest people in the world live in Asia, and they practice yoga, or some sort of non-strenuous exercise, and they eat very healthy organic foods, and drink tea, etc. So they're not slaving away at the gym everyday. I think it mostly has to do with what you eat. And I like to think 'the world is my gym'. I prefer to just carry out everyday activities in order to get my blood moving.. like taking a casual bike ride, or just doing stuff around the house, or going for a walk, or hike, etc. Just a friendly disagreement :)

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I avoid hot dogs at all costs. Veggie dogs are pretty good at faking the flavor.

I can't tolerate too much processed foods because I get migraines, and nitrates and sulfates ( in so many wines.. :( ) are triggers.

* Coffee drinkers have been found to have a far less chance of developing colon cancer. :yay: *

I get a headache from wine, too. I love wine so it sucks i rarely drink it.

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Let me just say this. If I work out enough, doesn't really matter what I eat. I'll still be healthier than someone who doesn't work out and eats healthy food :)

Not so true.

Actually, it's not true at all.

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Let me just say this. If I work out enough, doesn't really matter what I eat. I'll still be healthier than someone who doesn't work out and eats healthy food :)

You need educating. Of course exercise is excellent for your body for so many reasons, but eating unhealthy "can" kill you. Plus, you may be genetically predisposed to disease, heart disease and cancer are big ones. If it runs in your family, you can do everything right and still end up with disease.

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You need educating. Of course exercise is excellent for your body for so many reasons, but eating unhealthy "can" kill you. Plus, you may be genetically predisposed to disease, heart disease and cancer are big ones. If it runs in your family, you can do everything right and still end up with disease.

==

My father had a saying which I remember.

"We all have to go some time and you can sure speed yourself along."

I feel better if I eat better and I have been warned about processed foods many times.

Processed Foods Why They Are Dangerous

Edited by Speed Racer

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==

My father had a saying which I remember.

"We all have to go some time and you can sure speed yourself along."

I feel better if I eat better and I have been warned about processed foods many times.

Processed Foods Why They Are Dangerous

Well yeah, i feel much better eating fresh red raspberries, fresh salads and fresh Maine lobster than i do eating junk, lol. All it takes to find out about the unhealthiness of processed foods and other assorted items is a trip to "google".

wanna be drummer is disillusioned if he believes exercise is all it takes.

So i was looking through the Asheville book of eateries and there are so many great places i didn't get to experience!

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Well yeah, i feel much better eating fresh red raspberries, fresh salads and fresh Maine lobster than i do eating junk, lol. All it takes to find out about the unhealthiness of processed foods and other assorted items is a trip to "google".

wanna be drummer is disillusioned if he believes exercise is all it takes.

So i was looking through the Asheville book of eateries and there are so many great places i didn't get to experience!

Well,

I really enjoyed having you here and I look forward to your return. I will warn you again though. Some of these natural springs and rivers are next to freezing in temperature. But you can get under the falls if you wish. I will remove the leech's and start a fire :thumbsup:

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Well,

I really enjoyed having you here and I look forward to your return. I will warn you again though. Some of these natural springs and rivers are next to freezing in temperature. But you can get under the falls if you wish. I will remove the leech's and start a fire :thumbsup:

A quick dip wouldn't hurt me...but i'll take you up on that fire. You can keep the leeches, lol.

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I haven't had a hot dog since the 80s ... blech ... but I'll probably end up with aspartame overload instead from too much equal and diet coke.

Re: nitrites in wine, do they omit the nitrites in Italy in red wine? Normally I do get a reaction, and I didn't when I drank red wine there.

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I haven't had a hot dog since the 80s ... blech ... but I'll probably end up with aspartame overload instead from too much equal and diet coke.

Re: nitrites in wine, do they omit the nitrites in Italy in red wine? Normally I do get a reaction, and I didn't when I drank red wine there.

Wine contains sulfites. Interesting article i just found:

http://www.beekmanwine.com/prevtopbd.htm

Red Wine Headache vs. Sulfite allergy

Many people complain of getting headaches after drinking red wines. Although some of these people had one bad experience from drinking lousy wine or simply overindulging and now blame all red wines, there seems to be enough anecdotal evidence to suggest that others experience a real physiological reaction after drinking many red wines. As serious a problem as this is, it is impossible to get government funding to study how those who are sensitive to red wine could more safely enjoy it. In the next few months we will examine this issue from the perspective of several writers and researchers.

The Puzzling Red Wine Headache - By Marian Burros

For some people, a glass of red wine is an invitation to a roaring headache. After a few episodes of headache and queasiness, those who suffer them may banish wine from their tables for life. The symptoms are part of a syndrome known as Red Wine Headache, or RWH.

“The red wine headache is a real if poorly understood phenomenon,” says an article in the June issue of the Harvard Health Letter. That is a masterpiece of understatement. There are many theories about what causes the syndrome, but few facts. Dr. Fred Freitag, associate director of the Diamond Headache Clinic in Chicago, said no one really knows what leads a patient to develop this type of headache.

It may be caused by “compounds found in grape skins. They are either naturally occurring or produced through fermentation,” Dr. Freitag said. He would postulate no further. “It’s not as if there are hundreds of thousands of dollars for funding” studies to determine the cause, Dr. Freitag said. There is actually a stigma to studying the subject. “I’ve entertained the idea of looking for grants to study this and I've been told, ‘Don’t go there, it’s bad P.R.,’” Dr. Freitag said. Bad publicity comes to those who would study drinking? Carry Nation is with us yet.

Sulfites used to take the blame for RWH. About 20 years ago the Food and Drug Administration determined that about 1 percent of the population is allergic to sulfites and required that wines containing certain levels of the compound be labeled “contains sulfites.” Many people have assumed, incorrectly, that the labeling is designed to warn people who get a red wine headache. [in fact, sulfite sensitivity is a true allergy. Sufferers experience an allergic reaction, but not a headache. RWH is something else.]

Scientists have pointed out, however, that many sweet white wines contain more sulfites than red wines — yet do not cause headaches in those who suffer from RWH Additionally, dried fruits usually contain sulfites but you never hear of dried fruit headaches. Sulfites can cause an allergic reaction [breathing problems], Dr. Freitag said, but they give headaches only to asthmatics.

Other experts think tannins are at the root of the headaches. Tannins are the flavonoids in wine that set one’s mouth to puckering. The Harvard Health Letter notes several well-controlled experiments showing that tannins cause the release of serotonin, a neurotransmitter. High levels of serotonin can cause headaches and that may happen in people who also suffer from migraine headaches. But that does not explain why people who do not get migraines get RWH. Dr. Marion Nestle, chairwoman of the Department of Nutrition and Food Studies at NYU, added that no one complains about tea, soy, or chocolate headaches — though all contain tannins.

A third school of thought blames histamines. Histamines are 20 - 200% higher in red wine than in white, and those who are allergic to them are deficient in a certain enzyme. Some experts believe that the combination of alcohol and that deficiency can cause the headaches. But a study of 16 people with an intolerance to wine, reported in the Journal of Allergy and Clinical Immunology (Feb 2001) found no difference in reactions to low- and high-histamine wines.

A fourth suggestion is that prostaglandins — substances that contribute to pain and swelling — may cause RWH. [More on this next month!] Yet for most people who suffer from RWH, the hypotheses are irrelevant. They want to know what to do about the problem. Some Web sites suggest prevention: for histamine sensitivity, pop a non-sedating antihistamine like Claritin or take an aspirin to stop production of prostaglandins.

Dr. Freitag frowns on this. To lick the problem, he advises a potentially long, painful, and costly experiment. A sufferer of the headaches himself, Dr. Freitag finds that he can drink some reds and not others. “Try different brands, different grapes, different countries of origin. That’s the only way you are going to find out.” Drink a half a glass of red wine; if it is going to give you a headache, it will do so within 15 minutes. If there is no reaction, stick with that wine for the evening, keeping your alcohol consumption to no more than two glasses. Keep a journal.

And don’t confuse RWH with the headache that comes six hours after a full evening of drinking. That’s called a hangover!

A Possible Solution

[We now look at an informal study suggesting that aspirin may be helpful if taken before drinking wine. Because RWH is frequently and incorrectly blamed on sulfites, we will start a brief discussion on sulfites.]

In 1981 Herbert Kaufman, M.D., reported that the prophylactic ingestion of aspirin prevented the red wine headache syndrome, RWH, (Lancet 1981; 1: 1263). He also noted that once RWH begins, aspirin has little or no effect in altering the headache. Five years later, in a non-controlled study, Kaufman reported that aspirin inhibited the immediate and late phases of RWH, and the proposed mechanism was through interruption of prostaglandin synthetase (Immunology and Allergy Practice; 7: 279-84). In a new controlled study, Kaufman and Dwight Starr, M.D., Mt. Zion Hospital and Medical Center, examined, through blind evaluation, various inhibitors of prostaglandin synthetase (IPS) drugs, aspirin, Acetaminophen, and Ibuprophen, to test if the RWH could be prevented by the prophylactic use of these specific medications.

During the first stage, twelve subjects (nine females and three males) with a history of RWH were challenged with red wine, and all experienced RWH. The subjects returned one week later, stage two, and were given inhibitors of prostaglandin synthetase or placebo one hour prior to wine ingestion. The two who received the placebo were not protected. Kaufman and Starr reported that ten of the subjects who were premedicated failed to develop the RWH; two given Acetaminophen developed a "second phase'' RWH 6-10 hours after wine ingestion.

Kaufman and Starr conclude that RWH may be due to a metabolic defect and corrected by prostaglandin synthetase inhibitors. Mechanisms of correction remain unclear. Source: H. Kaufman and D. Starr, Prevention of the Red Wine Headache (RWH); A Blind Controlled Study. In New Advances in Headache Research, 2nd edition, ed. F. Clifford Rose. Smith-Gordon, 1991.

New Information on Headaches, Flushing, and Bloating

If you suffer from headaches and/or flushed skin when drinking wine, try drinking a cup of black tea before you drink the wine. If you will be drinking over the course of an evening, have another cup or two of black tea during the evening. Quercetin, a bioflavonoid found in black tea, significantly inhibits the headache/flush response (which is an inflammatory effect from histamines), according to Tareq Khan, M.D., a pain expert with St. Luke's Episcopal Hospital in Houston, Texas.

If the problem you suffer from is bloating dye to alcohol's dehydrating and water retention effects, try munching on magnesium-rich snacks like dark chocolate and unsalted nuts, according to Carolyn Dean, M.D., N.D.

Wine Contains Sulfites? So what!

(Answers to some frequently asked questions about sulfites in wine - by William Bincoletto)

What are sulfites?

Sulfite is a word used to describe forms of sulphurous acid, including sulphur dioxide. Sulfites have been used since ancient times for many purposes, including the cleansing of wine receptacles by both Romans and Egyptians. As food additives, they have been used since the 17th century and approved for use in the United States as long ago as the early 1800s. They are currently used for their preservative ability, which includes controlling microbial growth, blanching certain foods, and preventing spoilage of certain perishable foods, beverages and pharmaceuticals. It is their antioxidant and anti-microbial properties that have gained them an important role in wine making. The sulfites either inhibit or kill bacteria or wild yeast, thus encouraging rapid and clean fermentation of wine grapes. Sulfites are also a natural and minor by-product of yeast fermentation and thus are produced during the wine fermentation process.

Who is allergic to sulfites?

The FDA in the US estimates that one in 100 people is sulfite sensitive to some degree, but for the 10% of the population who are asthmatic, up to 5% are at risk of having an adverse reaction to the substance. More importantly, the most significant sulfite sensitivity reactions occur in susceptible asthmatics. From a public health standpoint, the subgroup of greatest concern is the sulfite-sensitive asthmatic population. Of those, the ones in whom the most severe reactions have been reported are steroid-dependent and are taking such drugs as prednisone or methylprednisolone. Most of these individuals have been cautioned by their doctor to avoid sulfite-containing foods or beverages. The number of asthmatic patients that are included in this sulfite sensitive group is estimated to be 500,000 in the United States. The USFDA requires labeling of foods containing 10 ppm or more of sulfites.

What are the symptoms of a sulfite reaction?

The symptoms of a sulfite sensitivity reaction vary from mild to life-threatening. The most common symptoms are mild and involve a skin rash accompanied by redness, hives, itching, flushing, tingling and swelling. Respiratory symptoms include difficulty breathing, wheezing, and stridor. Gastrointestinal reactions involve nausea and stomach cramps. Much less common but more serious signs and symptoms of sulfite sensitivity are low blood pressure, shock, extreme difficulty breathing, and loss of consciousness. As noted above, these symptoms of a severe reactions are most apt to occur in the steroid-dependent asthmatic person.

I get headaches, stuffy nose, and rosy cheeks from red wine. Is this an allergic reaction?

Technically, this is not an allergic reaction. What is being described is usually referred to as the “red wine headache syndrome.” This is not related to the sulfite content of the wine but probably due to other substances contained within the wine such as histamines, tyramine, and phenolic flavonoids. Aside from the discomfort of the headache, these symptoms do not appear to be a risk for progression to a more serious reaction. Studies have suggested that these headaches can be avoided or minimized by taking either aspirin, ibuprofen, or acetaminophen prior to drinking wine.

I can drink only white wines. Do red wines have more sulfites?

Actually, red wines may have less sulfites. In 1993 the European Union passed regulations permitting higher levels of total sulphur dioxide in dry white wine than in dry red wine and an even higher level in sweet white wines and rose wines. The higher level in the sweet wines are necessary to prevent the further fermentation of the higher levels of residual sugar. If you have a problem with red wines as compared to white wines, it may be related to the “red wine headache syndrome” [which was described last month]. Or, you may just be unfortunate enough to have an idiosyncratic allergy to one or more naturally occurring chemicals in some red wines. Experiment with small quantities of various wines until you find some that don’t bother you.

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