Your fact-checks will appear here
Scientific assessments of the health effects of meat consumption, including saturated fat risks and links to chronic disease
The World Health Organization’s cancer agency, the International Agency for Research on Cancer (IARC), classifies processed meats — a category that includes ham and many deli meats — as Group 1, “carc...
Deli meats are convenient protein sources but are often high in sodium, saturated fat and preservatives and are classified in many reports as processed or carcinogenic when consumed frequently . Healt...
—especially when nitrites/nitrates are used—change the chemistry of deli meats in ways that increase formation of established carcinogens (N‑nitroso compounds, PAHs, HCAs), while the evidence on ’s ro...
is marketed as a “natural” alternative to traditionally cured ham, but the health tradeoffs are complex: both uncured and cured hams expose consumers to nitrates/nitrites and high sodium, with conflic...
Beef liver is the stand‑out source of preformed vitamin A, substantial zinc, and measurable cholesterol that serve as raw materials or cofactors in hormone synthesis, while kidneys, heart, brain, bone...