Cheltenham experts unsurprised by news that processed meat contributes to an early death
NEWS that eating a lot of processed meats can increase your risk of premature death is no surprise to nutrition experts in Cheltenham.
A new European study has shown items like bacon, sausages, burgers and salami can also put you at higher risk of cancer and heart disease.
Helen Galpin director of Nutrition Centre in Bath Road said she was unsurprised by the news.
"It's better to eat food in its most natural state as nature intended," she said.
Business Cards From Only £10.95 Delivered www.myprint-247.co.ukView details
Our heavyweight cards have FREE UV silk coating, FREE next day delivery & VAT included. Choose from 1000's of pre-designed templates or upload your own artwork. Orders dispatched within 24hrs.
Terms: Visit our site for more products: Business Cards, Compliment Slips, Letterheads, Leaflets, Postcards, Posters & much more. All items are free next day delivery. www.myprint-247.co.uk
Contact: 01858 468192
Valid until: Sunday, June 30 2013
"Unfortunately when man starts to meddle with our food it does make it change it's structure. We tell people to only eat processed meat in moderation.
The study questioned 448,568 people in 10 countries and found the biggest consumers of processed meat were 44 per cent more likely to die young.
High levels of consumption increased the risk of death from heart disease by 72 per cent and cancer by 11 per cent.
Andy Hill, owner of JR Pilkington Family Butchers in Bishops Cleeve said: "People are starting to realise there's no such thing as cheap meat.
"Big manufacturers use all the bits we throw away and bulk it up with whatever they can.
"Processed meat has a lot more fat in it, you can see it in the pan.
"I would be happy for anyone to come in and watch me make our sausages, but don't think most of the big companies would do the same.
"I have three children and have never given them processed meat."
Nutrition specialist Karen Maidment, from Pure Body Balance in Cheltenham, said: "We all know sausages and burgers are mostly made with scrags of meat and bits of bone and cartilage.
"We tell clients to buy the best quality meat they can afford because good quality protein is needed for rebuilding cells and tissue.
"A lot of processed meats are full of junk and most supermarkets stuff has rusk and additional water so you are not getting the nutritional value.
"But I would say its the quality of the meat in the first place that is the problem and what the animals are being fed with like antibiotics and growth hormones."
â Don't miss our Reader Rewards offer with JR Pilkington Family Butchers on P26