this post was submitted on 04 Mar 2025
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Yeah, IIRC the science on that & the dosage required isn't quite as settled as the WHO warning suggests. But in any case, you can always cure your own using just salt! I think mostly the nitrate is there to keep it pink.
You can buy bacon without nitrates, but the nitrates are the yummy bit... it does make it pink but if you taste bacon with no added nitrates it's not the same.
In terms of dosage... this isn't really a case of benefits outweighing risks. I'm not aware of any health benefits of eating highly processed meat (that you couldn't get from the unprocessed equivalent). Easiest to minimise consumption to reduce the risk. I'll still eat it on a burger in the same way I'll still have the occasional beer even though alcohol is a known carcinogen, but I don't want processed meat to be an everyday food.