What about meat?

It’s also certainly important for meat eaters to consider how often they consume meat, the quality of this meat, what the animals have been fed and how they have been raised. Over the past decade there has been a dramatic increase in the prevalence of cheap and poorquality meat options – there is a big difference nutritionally between organic, grass-fed meat and $3 sausages. Many of us could benefit from decreasing our consumption of meat, specifically processed foods such as bacon, ham, salami and sausages, which are not only high in sodium but also tend to contain preservatives and additives, sodium nitrate being one of the most common. Sodium and nitrite themselves are not carcinogenic, but nitrite formed from dietary nitrate has been shown to react with dietary amines to form carcinogenic nitrosamines, so it’s certainly important to limit your consumption of this preservative.