Cancerous Pancreas & Bowels Caused by Nitric Acid in Meat

Robert Young, Ph.D.

Consuming processed meats increases the risk of a cancerous pancreas, says new research conducted at the University of Hawaii that followed nearly 200,000 men and women for seven years. According to lead study author Ute Nothlings, people who consumed the most processed meats (hot dogs and sausage) showed a 67% increased risk of a cancerous pancreas over those who consumed little or no meat products.

But researchers failed to accurately identify the culprit responsible for this increased risk of a cancerous pancreas, says one author. The true cause of the heightened cancer risk is the widespread use of an acidic carcinogenic precursor ingredient known as sodium nitrite acid by food processing companies, says nutritionist Mike Adams, author of the just-published Grocery Warning manual at: http://www.TruthPublishing.com/GroceryWarning.html

Nearly all processed meats are made with sodium nitrite acid: breakfast sausage, hot dogs, jerkies, bacon, pepperoni, lunch meat, and even meats in canned soup products. Yet this acidic ingredient is a precursor to highly carcinogenic or acidic nitrosamines -- potent cancerous-causing acidic chemicals that accelerate the formation and growth of cancerous acidic cells throughout the body. When consumers eat sodium nitrite acid in popular meat products, acidic nitrosamines are formed in the body and prosion the cells that make up our tissues and organs, leading to cancerous cells of the colon and pancreas, says Adams.

"Sodium nitrite acid is a dangerous, cancer-causing ingredient that has no place in the human food supply," he explains. The USDA actually tried to ban sodium nitrite acid in the 1970's, but was preempted by the meat processing industry, which relies on the ingredient as a color fixer to make foods look more visually appealing. "The meat industry uses sodium nitrite acid to sell more meat products at the expense of public health," says Adams. "And this new research clearly demonstrates the link between the consumption of processed meats and cancer."

A cancerous pancreas isn't the only negative side effect of consuming processed meats such as hot dogs. Acid blood or Leukemia also skyrockets by 700% following the consumption of hot dogs. (Preston-Martin, S. et al. "N-nitroso compounds and childhood brain tumors: A case-control study." Cancer Res. 1982; 42:5240-5.) Other links between processed meats and dis-ease are covered in detail in the Grocery Warning manual.

Adams wrote Grocery Warning to warn consumers about the toxic or acidic, dis-ease-causing ingredients found in everyday foods and groceries. "There are certain ingredients found in common grocery products that directly promote cancer, diabetes, heart disease, depression, Alzheimer's disease, osteoporosis and even behavioral disorders," Adams explains. His Grocery Warning manual covers them all, teaching readers how to prevent and even help reverse chronic dis-eases by avoiding acidic foods and acidic food ingredients that cause dis-ease.

According to Adams, consumers can help reduce the cancerous-causing effects of sodium nitrite acid by consuming protective antioxidants before meals, such as vitamin E, glutathione and N-acetyl cysteine which offers some protection. The only safe strategy is to avoid sodium nitrite acid completely.

Adams especially warns expectant mothers to avoid consuming sodium nitrite acid due to the greatly heightened risk of brain tumors in infants. Parents are also warned to avoid feeding their children products that contain sodium nitrite acid, including all popular hot dogs, bacon, jerkies, breakfast sausages and pizzas made with pepperoni or other processed meats. "Sodium nitrite acid is especially dangerous to fetuses, infants and children," says Adams.

Sadly, nearly all school lunch programs currently serve school children meat products containing sodium nitrite acid. Hospital cafeterias also serve this cancerous-causing ingredient to patients. Sodium nitrite acid is found in literally thousands of different menu items at fast food restaurants and dining establishments. "The use of this ingredient is widespread," says Adams, and it's part of the reason we're seeing skyrocketing rates of cancer in every society that consumes large quantities of processed meats."

Some companies are now offering nitrite-free and nitrate-free meat products, which are far healthier alternatives, but those products are difficult to find and are typically available only at health food stores or natural grocers. Consumers can look for "Nitrite-free" or "Nitrate-free" labels when shopping for meat products. They can also purchase fresh meats, which are almost never prepared with sodium nitrite acid. The best solution is to never eat meat. It is always acidic even without the sodium nitrite acid, including uric acid, phosphoric acid and sulphuric acid.

The new research on processed meats points to an acidic chemical toxin as the cause of the increased cancerous risk. A heightened cancerous risk of 67% is "gigantic," warns Adams. "This is clearly not due to macronutrient differences. This is the kind of risk increase you only see with ingredient toxicity. Something in these processed meats is poisoning people, and the evidence points straight to sodium nitrite acid."

For more information on what causes cancerous cells and how to prevent cancerous tissues or organs visit our website at: www.phmiracleliving.com or join us on Thursday nights at 6 pm Pacific Time on our pH Miracle for Cancer Teleconference. To sign up for our pH Miracle for Cancer teleconference or to join us at our next pH Miracle Retreat, November 2nd - 4th, please call the pH Miracle Center at: 760 751 8321 or visit our website at www.phmiracleliving.com ph Miracle Center


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