Japanese knotweed saves your Bacon 
Say Goodbye to Bad Bacon: The Unlikely Cure Hiding in Japanese Knotweed
Can Bacon Make a Healthier Comeback? Japanese Knotweed Might Just Be the Answer. As much as we love the taste of bacon and sausages. The nitrite preservative in cured meats poses a significant risk to our health. With a higher risk of colorectal cancers being linked to diets high in nitrite. However, what if we told you that Japanese knotweed, a plant feared for its ability to invade gardens and buildings could be the unlikely salvation for our beloved bacon & cured meats?
The PHYTOME project
Led by clever scientists at the University of Reading, has been working on developing processed red meat that includes added natural substitutes to reduce the carcinogenic compound nitrite. The range of sausages and hams had a mixture of plants and fruits added to them, including rosemary, green tea, and resveratrol extracted from Japanese Knotweed.
Molecular Nutrition and Food Research
In a paper published in Molecular Nutrition and Food Research, the international team of scientists found that tell-tale signs of nitrite content in participants’ faeces were significantly lower from both specially formulated types of meat, and levels were like those who were fed on minimally processed white meat. This means that using natural additives in processed red meat reduces the creation of compounds in the body that are linked to cancer.
The project tackled the issue of highly processed red meat
By creating processed red meat products that replace additives with plant-based alternatives. This innovative method not only lowers the risk of nitrite-related health problems. Moreover, it could offer some protective effects even when the red meat still contained nitrite. This suggests that natural additives could be used to reduce some of the potentially harmful effects of nitrite, even in foods where it is not possible to take out nitrite preservatives altogether.
Furthermore, to ensure the validity of the study, the team controlled the nitrate content in drinking water. Which can significantly affect the formation of nitrite in the body, as found in previous research. Participants were tested with both low and high-nitrate-containing water across separate testing periods.
The PHYTOME project is not the first to look into the potential benefits of Japanese knotweed. It is widely regarded as an invasive species and has been the target of many eradication efforts. This is due to its damaging effects on the environment and buildings. However, recent studies have shown that the plant contains an impressive range of natural compounds that offer various health benefits.
Resveratrol, one of the compounds found in Japanese knotweed, is known for its anti-inflammatory and antioxidant properties. It has been linked to a lower risk of heart disease, cancer, and Alzheimer’s disease. Other studies have also suggested that Japanese knotweed has the potential to lower blood pressure, improve bone density, and promote healthy skin.
How does this all relate to bacon and sausages?
Well, the addition of resveratrol extracted from Japanese knotweed to processed meats could be a game-changer in the food industry. It not only reduces the risk of nitrite-related health problems but also adds valuable health benefits to the products. Moreover, by using natural substitutes instead of harmful chemicals, food manufacturers can make significant strides towards producing healthier products without sacrificing taste or quality.
It could revolutionize the food industry.
The use of Japanese knotweed as a source of resveratrol in processed meats is a promising development. This could make bacon and sausages a healthier option for health-conscious diners. The innovative approach of the PHYTOME project shows that it is possible to reduce the harmful effects of nitrite in processed meats by using natural additives. This could revolutionize the food industry. Contact me if you would like more information call me on 07753682333.