REPLACE PROCESSED MEATS WITH ‘NO-NITRITE-ADDED’ DELI MEATS. Cold cuts and other processed meats are a convincing contributor of colorectal cancer. Eat no more than 18 oz. of red meat (beef, pork, lamb) a week and try to avoid processed meats. Ounce for ounce, consuming processed meats increases cancer risk twice as much as consuming red meat. The nitrites that are added to processed meats may make them worse than other red meats. To avoid them – and to dodge a lot of sodium – look for ‘no nitrite added,’ ‘lower sodium,’ or ‘no salt added’ deli meats. If you MUST eat a small amount of processed meats eat them with a hearty portion of a vitamin C rich fruits and/or vegetables. The ascorbic acid protects the nitrite and doesn’t allow your body to convert it into the damaging and potentially carcinogenic ‘nitrosamine.’

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