More bad news from the tofu lady for Howard and Rose
A cross-sectional study of 7352 Third National Health and Nutrition Examination Survey participants has linked cured meat consumption with decreased lung function and increased odds of developing COPD. Analysis showed that every extra serving of cured meat per month came with a 2 percent increase in the risk for COPD. Cured meats, such as bacon, sausage, ham and LUNCHEON MEATS are high in nitrates, an added preservative that produces damaging reactive nitrogen species.
This is from Am J Respir Crit Care Med, 2007;175:798-804
Of course there are always those that will challenge these findings, but I have really no desire to be a Pioneer when it comes to testing stuff like this out. I want to be rid of COPD, not encourage a comeback. Maybe, you could find some other kind of club or drop the one B. Geesh, I think I'll go have a Corona and think about all of this.