Preservatives in meat linked to dementia

Melbourne Herald Sun by Narelle Towie | Jul. 6, 2009 (Special Report)

PRESERVATIVES added to cured meats, bacon and ground beef have been linked to dementia diseases such as Alzheimer's and Parkinson's.

Scientists say sodium nitrite, which is added to meat and fish to destroy toxins, reacts with proteins in the meat, damaging human DNA cells similar to aging. Full Story »

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Dwight Rousu
3.3
 by Dwight Rousu - Jul. 6, 2009

Interesting claim is published out of Australia. More information would be helpful in digesting the meat of the story.

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