just don't eat corpses, easy.
this post was submitted on 21 Jul 2024
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Man I have a nice deli turkey sando in my fridge that I guess I'll throw out :/
"What to do with deli meats"
Don't eat them regardless.
Do you have any good alternatives you’d recommend in place of lunchtime sandwiches? I know they’re pretty popular here in the states
I'm a PB & J fan myself, but even if you're going to have meat in your sandwich, maybe boil some chicken or something. Deli meats are about as unhealthy as you can get. Filled with salt and preservatives.
Boil chicken?? What are you? British?
Boiling a whole chicken is pretty good as long as you season the hell out of it as well as the water. It then creates the stock for other recipes such as the things I'm making out of that boiled chicken, like chicken pot pie, chicken soup, and chicken tacos to name a few.
Yes, in fact. Dual citizen with the U.S. and planning on getting the fuck out if Trump wins. But also, a boiled chicken is easier for a sandwich in terms of cutting it up than a baked chicken and if you put condiments on it, it tastes fine.
I haven't eaten meat in many years, but I remember preferring rotisserie.
Now you got me hoping trump wins, just so you fuck off back and take your weird ideas of cuisine back with you. You're the reason everybody thinks White folk can't cook.
Back? I was born in Indiana. My weird ideas of cuisine are fried chicken and potato salad. What are yours?
You just said you were English. What is it? You claim whatever is convenient at the moment?
This is what I said:
Dual citizen with the U.S
This is because my father was British and I was born before the cutoff (which I think is 1984), which made me eligible for UK citizenship.
You can get lunch meat that doesn't have cultured celery extract or sodium nitrate. It's usually only chicken or turkey, ham pretty much always has it in my experience.
I've also been meaning to make my own using a ham press.You have to grind the meat, fill the tube and boil it. Then you can cut into slices and it's almost the same as what you get in store.
There's probably worse meat-related stuff you could put in your body. I was a big fan of ordering corned beef hash back when ate meat and went out for breakfast. That stuff comes out of a can. I don't even want to know what's in it.
if you're going to have meat in your sandwich, maybe boil some chicken or something.
Ah yes, I generally have an hour to prepare a sandwich for lunch.
I mean... the weekend exists. You can also just buy rotisserie chicken in a lot of places. Even Walmart sells it.
The delis I go to offer the preserved crap (Boar's Head etc) but also they roast their own turkey and other stuff onsite as well.
What's wrong with salt and preservatives? (Which is redundant)
Processed meats — like lunch meat, hot dogs and sausage — are generally considered unhealthy. They’re high in calories, low in protein and — in the case of mechanically separated meats — use undesirable parts of the animal as filler. Canned and packaged meats often contain nitrates or nitrites, which studies link to several cancers. Even minimally processed cold cuts include preservatives to prevent spoilage after being sliced.
“Fatty, processed luncheon meats like bologna, salami and pepperoni have large amounts of saturated fat and sodium, both of which have been linked to cancer, obesity and heart disease,” Zumpano shares. In fact, processed meats are actually considered carcinogenic.
https://health.clevelandclinic.org/how-can-i-choose-a-healthier-lunch-meat
And salt is tied to high blood pressure and cardiovascular diseases. It's still the longest known preservative in human history. And undesirable parts of the animals? We used to use everything.
As an aside, anyone who sees boiled and baked meat as the same is like someone seeing Elvis and black Sabbath as the same. Like sure - they both have roots in the same place, but they are wildly different if you put any effort in.
So you were asking what's wrong with salt when you knew what was wrong with salt?
There's a point where everything will negatively affect a person. First, I was curious why salt was kept apart from other preservatives, second, I wanted to know why both of them were demonized. Most of the things you call against salt are the same concerns as the rest, and from your article, if you follow that cancer link, it just talks about neat consumption and cancer, not deli meat specifically
Okay, well if you want to pretend that processed food is just as healthy as fresh food, I'm not going to convince you otherwise.
If you'd like me to make the argument though, ground meal of some sort is usually healthier than a blighted potato. So processed can be better than natural. Pasteurized milk is often healthier than non.
Why are you talking about things that aren't meat and aren't processed in the way we're talking about meat being processed? We are specifically discussing meat. Not meal, potatoes or milk.
Okay, well if you want to pretend that processed food is just as healthy as fresh food, I'm not going to convince you otherwise.
You said food. I responded with food.
As far as meat, you said deli meat due to how processed it was with the salts. The source you quoted said meat, full stop. So deli meat is the same as normal meat according to your source. Level of processing doesn't matter
You do know that the source didn't compare the amount of salt in fresh vs. processed meat, right? Believe it or not, it's far, far higher in the latter.
But do show me the data showing that 56g of fresh turkey has 500 mg of salt.
You said "thing is bad".
I said "why is it bad and why differentiate between the same things"?
You said "cause this study".
Study said "bigger thing is bad , not because of what flying squid says".
Flying squid thinks this proves his point and is happy arguing details while his original source doesn't back up his claim
This is where we are
I showed you that processed turkey deli meat has 500 mg of salt per serving. Is that more or less than fresh turkey meat? Is more salt more or less unhealthy for you?
Because I think you know the answers to those questions.
Healthy vs unhealthy, I'm not a doctor. Salt certainly isn't a carcinogen. Your source and original view was using that as a buzz word. Their sources for making the claim don't say that though.
Re: 2 comments, you wouldn't respond to edits either, so I thought separate threads of separate thoughs would be easier for you. The second comments have arguably stronger and better views anyway since they address the foundation of your arguments instead of how you are trying to shift things. Watching how you respond, or which you respond to is telling
EDIT IN CASE YOU MISS IT: for example, I mentioned potatoes. Instead of addressing anything I said, you called me out about talking about non meat, while you had said food. Was this a misunderstanding on my part? Your part?
I stopped at your second sentence. You're condemning me for my sources and then making declarations based on nothing as if they were fact.
For processed meat, Cantonese-style salted fish and foods preserved by salting, the evidence shows that, in general, the more people consume, the higher the risk of some cancers.
Diets high in salt-preserved foods, such as pickled vegetables and salted or pickled fish, have been linked to an increased risk of stomach cancer.
Besides cardiovascular disease, a high salt intake causes other adverse health effects, i.e., gastric and some other cancers, obesity (risk factor for many cancer sites), Meniere's disease, worsening of renal disease, triggering an asthma attack, osteoporosis, exacerbation of fluid retention, renal calculi, etc. Diets containing high amounts of food preserved by salting and pickling are associated with an increased risk of cancers of the stomach, nose and throat. Because gastric cancer is still the most common cancer in some countries (especially in Japan), its prevention is one of the most important aspects of cancer control strategy. Observations among Japanese immigrants in the U.S.A. and Brazil based on the geographic differences, the trend in cancer incidence with time, and change in the incidence patterns indicate that gastric cancer is closely associated with dietary factors such as the intake of salt and salted food.
https://pubmed.ncbi.nlm.nih.gov/20649083/
You are not here in good faith and, furthermore, you've been very rude. So I think we're done.
My arguments have been good faith, have directly addressed not only your rebuttals but also your initial assertion.
I don't think you've read through your links too well. (There will be some edits since I'm on my phone and can't compose this at once)
Number 1:
A global recommendation about consumption of Cantonese-style salted fish has not been made, as this type of fish is consumed only in specific parts of the world. Nevertheless, the Panel advises that it’s best not to consume Cantonese-style salted fish.
A global recommendation about consumption of foods preserved by salting has not been made as these types of food are mostly consumed only in Asia. Nevertheless, the Panel advises that it’s best not to consume foods preserved by salting.
There is also other evidence on preservation and processing of foods that is limited (either in amount or by methodological flaws), but is suggestive of an increased risk of some cancers. Further research is required, and the Panel has not used this evidence to make recommendations.
Numba 2, if you follow their cancer link, it leads to this:
Causes of stomach cancer
Some factors that can increase your risk of stomach cancer include:
smoking tobacco
being over 60
infection with the bacteria Helicobacter pylori
a diet high in smoked, pickled and salted foods and low in fresh fruit and vegetables ...
Notice how the 'low fruits and veggies' is left out of the initial claim
Your last source is the most interesting and compelling and should have been your first go-to since it's the strongest, but even they say
A high-salt intake strips the lining of the stomach and may make infection with H. pylori more likely or may exacerbate the infection. Salting, pickling and smoking are traditionally popular ways of preparing food in Japan and some parts of Asia. In addition to salt intake, cigarette smoking and low consumption of fruit and vegetables increase the risk of stomach cancer. However, it is not known whether it is specifically the salt in these foods or a combination of salt and other chemicals that can cause cancer.
Hell, on top of that, your argument of carcinogens is moot with the salts, since according to YOUR OWN SOURCE, meat itself is the carcinogen. Not the preservation of the meat.
Fuck dude, I'm half cocked today and following logic better than you.
I am not going to respond to two different comments you make to me per reply and if you keep doing it, I will just stop responding entirely.
Yaaaaaa strawberry preserves and pb are bangers, boiled chickens a good idea too, hadn’t thought about that one
Take it a step further and turn that chicken into chicken salad and you have a delicious one step sandwich for lunch.
Some of the tofurky deli slices are good. Avoid the "ham" though.
I have never enjoyed tofurky. In general, I'm not a huge fan of meat substitutes, although I do enjoy a nice veggie breakfast sausage patty.