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That still seems like a lot to me.
The hot dog was supposed to be an example. A more common one is lunch meat, which some people do eat every day.
Fair point. My kid eats a lot of turkey sandwiches.
Anyone know the conversion rate of turkey slices to hotdogs?
Well if you roll up a Turkey slice its about the same size? Hard to say though, it varies by brand and region. Most of this stuff doesnt apply outside the US as much either as food standards tend to be very low in the states.
A hot dog a day keeps the doctors employed.
I suggest you don't visit West Virginia....
https://www.tastingtable.com/1887834/west-virginia-most-hot-dogs/
Coincidentally West Virginia has an obesity rate of 41%.
I feel like the west virginia statistic may be heavily biased by what a poor family might feed a child. I remember my parents using hot dogs for 'cheap' meat that could be doctored into meals that my picky toddler ass would eat.
West Virginia is what,the third poorest state in GDP per capita? The average there is poor, so yeah.
While I'm sure they meant a hotdog sized amount per day... yeah, thats terrible wording. When I eat hot dogs I might eat 2 or 3 at a cook out or something... then not eat hotdogs for like 3 months. They could have evoked the "amount" better. And even then... who eats that much ultra processed meat?
Think that’s about the average.
Deli meats, pizza toppings, bacon, etc.
how is bacon ultra processed meat? bacon is just part of a pig in the same way that loin or rump are. Unless US bacon is just reconstituted corn syrup like most of their stuff seems to be.
the curing process introduces carcinogenic nitrates, which is a similar risk factor, if I understand correctly
All bacon worldwide is processed meat because it’s treated to preserve shelf life.
Butcher bacon is different
I sure hope not. Sodium nitrite is one of the ‘problematic’ compounds and is used when curing meat, especially to prevent the bacteria that produces botulinum toxin from growing. While nitrites may kill you slowly, botulism can kill you much faster.
The problem with food that contains the botulism bacteria is that you don’t notice it. It doesn’t look or smell any different. Any meat that wasn’t cured using a specific minimum percentage of sodium nitrite is not to be trusted.
They use fewer chemicals but it’s still processed and still carcinogenic.
Tell us how it’s processed. You seem to know a lot about it.
Cured used a mix of salt, sugar, and sodium nitrate which keeps it pink and stops you from getting botulism.
The real difference in butcher bacon is that they get the better cut of meat. The cheaper cut goes into the sliced packages for grocery stores.
It's cured and smoked.
hello my name is Guy Who Eats 365 Hot Dogs Per Year, I'm here for chest pain