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cured meats 'n' wine

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Offline Technopat

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« on: April 17, 2007, 11:28 AM »
Greetings All (and especially Dave and Simon, who have both publicly expressed their addiction to food),

Slightly dismayed this morn. to read article from Beeb which gives the following worrying news:
Eating large quantities of cured meats like bacon could damage lung function and increase the risk of lung disease. http://news.bbc.co.uk/2/hi/health/6560121.stm

After years of weaning myself off the streaky - substituting it for pata negra, chorizo, fuet, etc., whenever possible (admittedly not often for breakfast) - it now turns out that it's a no-no.

However, a link to another article states that drinking (moderate) amounts of red wine could protects against COPD:
http://news.bbc.co.uk/2/hi/health/3217527.stm
(Not for breakfast though!)

Always look on the b. side of Life!
Technopat
« Last Edit: June 12, 2007, 15:45 PM by Technopat »
Technopat's disclaimer: If this posting seems over the top and/or gets your goat (Sp. anyone?), please accept my apologies and don't take it personally - it's just my instinctive tendency to put my foot in it whenever/wherever possible. See also:
http://www.iberianatureforum.com/index.php/topic,266

Offline Dave

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« Reply #1 on: April 18, 2007, 17:52 PM »
Dear All
You just cannot win, can you, at one time cured meats of the Spanish variety, were supposed to be a good low fat choice. They will be saying next a couple of whiskies every night is bad for you, or, god forbid, Tapas.
Better, I say, to eat well and die young. or as the Spanish put it
A beber y a tragar, que el mundo se va a acabar = guess the translation
Regards
Dave