The internet loves a photo-worthy charcuterie board. We deliver some sad news.
According to health officials in France, there is a link between the added nitrates in processed meat and colon cancer. Non! Je t'en prie.
The findings come from Anses, France's regulatory body for food health and safety, and supports a WHO study that placed cured and processed red meats in the same category as alcohol, arsenic and tobacco.
A plan to diminish the use of nitrates is already in the works after the French government responded quickly to the Anses recommendation to limit exposure through food consumption.
The harmful Additives used to prolong a meat's shelf life may not be easy to restrict.
It's important for a well-curated feed to include Charcuterie. France is one of the world's top producers of cold cuts, and such a plan could be a big blow to the industry.
The country's health and agricultural ministers said in a statement that they wanted to limit their use to the strictly necessary. The reduction needs to be done in a way that guarantees food security for consumers.
The Anses declaration warned that reducing the use of the additives could lead to higher cases of food-related ailments like botulism and salmonella, but also provided solutions for producers of the affected meats, such as shortening expiration dates and adjusting manufacturing practices accordingly.
If you want to keep things farm-to-table, you should avoid letting meats go bad, shop as local as possible, and keep things farm-to-table.
It looks like there's hope for the meat-makers despite the blow to the industry. You might want to consider grabbing nitrate-free sausages next time you build a board if Anses' findings are correct.
French authorities have confirmed that Charcuterie's link to colon cancer is true.
Doctors say that salting your food can cause it to kill you faster.
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