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chicken nuggets, ham and sausage are the "safest" meats

foodieX2 Apr 27, 2013 10:07 AM

<<“To the chagrin of our nutritionists, ham, chicken nuggets and sausage were the lowest risk products,” said Sara Klein, spokesperson for the group. Turkey, far lower in heart-damaging saturated fat, was deemed to be higher risk.>>

http://www.boston.com/lifestyle/healt...

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    wyogal RE: foodieX2 Apr 27, 2013 10:14 AM

    And for those wondering, it's about food poisoning, not nutrition.

    It is interesting to note that the sausage in the picture appears to be a smoked/cooked type of sausage.
    It doesn't surprise me, as the foods on the lower portion of the pyramid are the most processed.

    1. s
      sedimental RE: foodieX2 Apr 27, 2013 01:15 PM

      Yes, I hear that potato chips are the safest of all the vegetables too! ;)

      2 Replies
      1. re: sedimental
        foodieX2 RE: sedimental Apr 27, 2013 02:43 PM

        LMAO!

        1. re: sedimental
          4
          4X4 RE: sedimental Apr 29, 2013 07:49 AM

          No, ketchup is! :)

        2. jw615 RE: foodieX2 Apr 27, 2013 08:41 PM

          Seems to make sense, as they are pretty processed, generally precooked and high in salt.

          I'm mildly immunocompromised, and my doc allows me most things. He did say no undercooked chicken or hamburger, but seeing as I have texture issues with ground beef, that's not really and issue. Luckily he allows me my medium-rare steaks.

          1. eatzalot RE: foodieX2 Apr 28, 2013 11:38 AM

            Given that the issue was food poisoning, I'm kind of amazed that those upshots are considered news.

            For most of human history, refrigerated storage was a luxury if available at all. The whole reason smoking and "salt" (usually meaning nitrite) curing of meats came into use was to preserve these foods against spoilage bacteria that cause food poisoning.

            There's even more to it than that - here is something I've never seen in pop-culture sources, a medical expert gave me the history:

            Primary cancers of the stomach have been in worldwide decline since WW2 (he said), and even though the mechanism isn't fully known, the decline closely tracks the adoption of refrigerators into common use around the world. It's thought that subtler spoilage mechanisms such as molds that may not render the food obviously inedible nor cause immediate disease (as bacterial "food poisoning" does) leave toxins that can trigger cell mutation and therefore cancers in the digestive tract. Refrigeration telds to suppress their growth.

            1. n
              Nudibranch RE: foodieX2 Apr 28, 2013 01:54 PM

              Haha, makes total sense. I just finished a trek in Nepal and we were categorically forbidden from eating any meat while in the Khumbu - unless it was the very rare and elusive Spam-type canned meat, which was safe (and suddenly desirable).

              Fresh (as in uncooked) vegetables were also forbidden. Once a coleslaw-like side dish was served, and we stared at it in terror.

              1. c
                cresyd RE: foodieX2 Apr 29, 2013 02:48 AM

                Makes sense that food that's the most processed would be the most safe - but the suggestion in the article about 'defensive eating' seems to me to be a bit overkill. If someone is immunocompromised, than surely they should be discussing with their doctor what to eat and aviod. But I think that there are ways of making an informed choice of the benefit to risks of eating a hamburger cooked to medium rare.

                A few months I got a really wicked bacterial infection from what I assume was undercooked poultry - and while I'm not looking for a repeat experience of that - I'm also going to eat beef tartar again.

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