Chemical added to hot dogs, sausage and bacon now being developed by USDA as deadly bait that poisons wild hogs to death… and you’re EATING it for breakfast!
by Mike Adams
NaturalNews.com
Tuesday, April 05, 2016
A preservative chemical that’s routinely added to hot dogs, beef jerky, bacon and breakfast sausage is now being deployed by government researchers as a fatal bait to poison wild hogs to death. Development of the deadly hog poison is being pursued by none other than the U.S. Department of Agriculture, the same agency that legalizes the same toxic chemical to be used in processed meat products approved for human consumption.
The chemical, known as sodium nitrite, is a cancer-causing “color fixer” and meat preservative added to processed meat products to give them a pink hue that consumers mistake for being “fresh.” When sodium nitrite combines with the hydrochloric acid (HCl) found in stomach acid, it forms cancer-causing nitrosamines. These nitrosamines go on to directly promote pancreatic cancer, colorectal cancer, leukemia, brain tumors and other cancers throughout the body — facts that I have been warning readers about for over a decade. Sodium nitrite is the reason why processed meats drastically raise the risks of cancer, heart disease and diabetes.
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