Smoked and processed meats like sausage, hot dogs, bacon and lunch meats are nasty contributors to stroke risk in two ways: The preserving processes leave them packed with sodium, but even worse are the preservatives used to keep processed meats from going bad. Sodium nitrate and nitrite have been shown by researchers to directly damage blood vessels, causing arteries to harden and narrow. And of course damaged, overly narrow blood vessels are exactly what you don't want if you fear stroke.
Stroke is not the only concern for salami fans; cancer journals have reported numerous studies in the past few years showing that consumption of cured and smoked meats is linked with increased risk of diabetes and higher incidences of numerous types of cancer, including leukemia.
In a University of Hawaii study, participants who consumed the most processed meats showed a 67 percent increased risk of pancreatic cancer over those who consumed little or no meat products. The U.S. Department of Agriculture (USDA) actually tried to ban sodium nitrite in the 1970s, but was preempted by the meat processing industry, which relies on the ingredient to make foods look more appealing.
Another study published in the Journal of the American College of Cardiology, a high intake of fruits and vegetables has been associated with reduced risk for stroke and coronary heart disease. They can provide a substantial ration of dietary potassium and soluble fiber and are typically rich in a rage of antioxidant phytonutrients. And a simple and affordable way to add 25 servings of fruits, vegetables and berries to your daily diet is adding Juice Plus+. This whole food nutrition is backed by over 30 research studies and shows that it is bio available, meaning it is absorbed into your blood stream and goes to work immediately.
An alternative to packaged lunch meat is try to vary your diet, switching to tuna or peanut butter several days a week. Or cook turkey or chicken yourself. This is more cost effective and better for you then purchasing packaged lunch meat.
Author: Robin Badillo