Is all food cancerous?

[Raybosailor]

At the end of the day something is going to get you so enjoy what you like now, who knows what's round the corner.

Probably a bus Stephen, about to run you down!

It was once said that if you cut out all life's pleasures you still won't live to be 150. But it will be so boring that it will feel like it.

And having read the Wail article closely it seems bacon becomes a problem if you eat more than one rasher a day, which I don't. Or the red meat if you eat the equivalent of an average sized steak every three days, which I don't.

Except on cruises obviously.

Yes but your always on cruises Merv.

[Stephen]

I shall be enjoying my toasted bacon sarny tomorrow morning despite what the doom and gloom merchants say.

[allatc]

I suspect it's not the food itself that is cancerous but rather what is done to it that makes it so.

Processed food is probably better avoided. - Easier said than done.

[Silver_Shiney]

When I did the Basic Food Hygiene Course, we were told that if you burn your toast, the burnt bits are carcinogenic.

[Frank Manning]

Many years ago we had a doctor (with a famous son), and he used to come into the waiting room and light up a cigarette while patients were disrobing in his consulting room. As for bacon and sausages etc you might as well try to live on water if you rigidly adhere to everything these people tell you. They will probably tell you that the nitrates in that will get you. Cruising/Flying/Driving a car is dangerous? So is crossing the road.

Pass me a heavy laden beef dripping sandwich.

[ITWA Travel Writer]

There was a report a few weeks ago that stated that for many cancers there was no explanation why some people contracted it and some didn't - it is all the "luck of the draw"

Anyone like to take Ray's and my winnings then?

[Silver_Shiney]

I would if I could, John...

[Gill W]

We certainly eat well but Mobietta had/has some issues regarding ' salt ' so I decided to check out some of the items that we purchase on a regular basis ... it is quite revealing, for example ;

One 400gms pack/can of Chopped Tomatoes will have less than 1% ( of the Reference Intake ) yet an almost identical pack/can by the same producer could have up to 20%.

Sauces are another example, make your own chilli sauce and there will be very little salt but buy a branded item and 30% is achievable.

Bacon by the way can exceed 50% !!!

However care should be taken regarding the exclusion of salt from one's diet as blurred vision can arise if the levels drop too low, seems that our eyes do need salt.

A normal adult's daily salt intake is recommended at 6g. I aim for around 2 - 3 grams a day.

It's not too difficult - It just takes a bit of care and attention to what the food labels say. I make most of our meals from scratch, so I can control what goes in. I 've got a bread maker, and use lo salt, as bread needs some salt in. I can even have pizza. I make the dough myself, make my own sauce base, and top with vegetables and a small amount of cheese.

It's a way of life now. It's a bit restrictive when I eat out, but most restaurants are willing to help. Of course, most of the cruise lines are good with special diets

Salt is used to give taste to food that is low in fat - therefore

low fat = high salt
low salt = high fat

(that is a generalisation and there will always be exception)

There's loads of herbs and spices that can be used to flavour food, once you get used to it, salt isn't a necessity.

[GillD46]

I very rarely use salt in cooking, and certainly not on my food, even where it is generally required. I find restaurants - and often those on board as well - use FAR too much for my palate.

[wolfie]

I'm with DK & Stephen......................life's too short to live without a bacon sarnie, now and again! We've had our, 'around the corner,' moment years ago. One more bacon sarnie anyone?? However, the question is.............. HP or tomato sauce???

[towny44]

I'm with DK & Stephen......................life's too short to live without a bacon sarnie, now and again! We've had our, 'around the corner,' moment years ago. One more bacon sarnie anyone?? However, the question is.............. HP or tomato sauce???

Deffo HP Wolfie for me, could probably tolerate Ketchup on sausages but never on bacon.

[Not so ancient mariner]

..........after all, life itself is a sexually transmitted terminal condition!

[The Tinker]

I very rarely use salt in cooking, and certainly not on my food, even where it is generally required. I find restaurants - and often those on board as well - use FAR too much for my palate.

I hardly add any salt to my cooking and have never felt the need to supply a Salt and Pepper pot at the table. It amazes me how much people sprinkle over their food when eating out.

I, too, found the food very salty on one cruise we went on, however, I think the chef was just a tad over the top as he seemed to disappear after that cruise!

[Mervyn and Trish]

I'm amazed that some people add salt and pepper to their food without even tasting it first. I rarely add either