Tobacco additives

[Rectify]

vecktor,

Yeah, I recently read that about nitrosamines in red meat and sausage. I've cut down drastically in my red met and pork consumption since reading that article, though I did just finish off a 7oz filet mignon at Outback. Didn't know about the acrylamides in french fries though.

"Moderation in all things, including moderation."--Oscar Wilde.

 

[vecktor]

vecktor,

Yeah, I recently read that about nitrosamines in red meat and sausage. I've cut down drastically in my red met and pork consumption since reading that article, though I did just finish off a 7oz filet mignon at Outback. Didn't know about the acrylamides in french fries though.

"Moderation in all things, including moderation."--Oscar Wilde.

The nitrosamines in sausage are mainly to do with the use of nitrites and nitrates as preservatives, they help keep the color. they also have the useful effect of inhibiting some of the nastier pathogens that can flourish in cured meat. meat without nitirites/nitrates tends to dull and people think it is less appealing.
trying to avoid carcinogens in food is impossible and often organic stuff is worse, peanuts completely naturally contain high levels of aspergillis toxins some of the most potent carcinogens known. apples contain a penicillin metabolite which is also a potent carcinogen. brown rice particularly organic stuff is usually contaminated with mycotoxins... the list goes on.
avoid barbeque too.
looking around me right now I can see so many dangers, the plasterboard made from gypsum from coal fired powerstation scrubbers contains wonderful radioisotopes which as I type are filling the room, the laptop I am writing this with contains polybrominated aromatics as fire retardents now thought to be endocrine distruptors and carcinogens.
the laminate wood floor is outgassing formaldehyde....

fuck it time for a cigarrette.

the dose makes a poison-Paracelsus (allegedly)