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Bacon, Burgers, and Sausages Are a Cancer Risk, Say World Health Chiefs

posted by janrinok on Sunday October 25 2015, @01:27AM   Printer-friendly
from the end-of-the-world-is-nigh dept.

AnonTechie writes:

The World Health Organisation is to list processed meat among the most cancer-causing substances, alongside arsenic and asbestos. Fresh red meat is also due to join the 'encyclopaedia of carcinogens' and is likely to be ranked as only slightly less dangerous than the preserved products.

The rulings, revealed to the Mail by a well-placed source, will send shock waves through the farming industry and the fast food sector. They could also lead to new dietary guidelines and warning labels on packs of bacon. The classifications, by the WHO's International Agency for Research on Cancer, come amid mounting concern that meat fuels the disease which claims more than 150,000 lives a year in the UK.

http://www.dailymail.co.uk/news/article-3285490/Bacon-burgers-sausages-cancer-risk-say-world-health-chiefs-Processed-meats-added-list-substances-likely-cause-disease-alongside-cigarettes-asbestos.html

[Also Covered By]: http://www.theregister.co.uk/2015/10/23/who_bacon_shocker/

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  • (Score: 0) by Anonymous Coward on Sunday October 25 2015, @04:52AM

    by Anonymous Coward on Sunday October 25 2015, @04:52AM (#254242)

    The link I gave enumerates several low-temperature cooking techniques, not just boiling. Probably the most fashionable is sous vide, cooking in a plastic bag from which the air has been removed. A Reddit commenter said that "bacon turned out unbelievably good" when cooked that way. Meat keeps its moisture and fat, but doesn't turn brown.

    https://www.reddit.com/r/sousvide/comments/3620sg/sous_vide_bacon_rather_than_bacon_sous_vide/ [reddit.com]

  • (Score: 1, Informative) by Anonymous Coward on Sunday October 25 2015, @05:01AM

    by Anonymous Coward on Sunday October 25 2015, @05:01AM (#254245)

    A lot of the taste comes from the brown bits. Most red meat cooking techniques will tell you to try to brown the meat first, even for a casserole.