N-nitrosomorpholine NNM
Avoid N-nitrosomorpholine NNM
Especially avoid the combination of NNM combined with Diphenylthiazole DPT. DPT alone induces PKD Polycystic Kidney Disease in the rat model in the laboratory. It is this combination that is likely to produce renal cell carcinoma RCC. This risk dramatically increases when combined with alcohol (avoid beer and hot dog combinations).
N-Nitrosomorpholine is not used commercially in the United States. This substance has been found as a contaminant in rubber products, including rubber nipples for baby bottles, and it is also found in several vegetables, cheeses, alcoholic beverages and fruits. N-Nitrosomorpholine is reasonably anticipated to be a human carcinogen. It is formed from nitrosamines (found in pink meats) smoke in the air, rubber products and from DPA used for long term apple storage, even those apples that are organically grown.
In animal studies it is the combination of pink meats with alcohol that seems likely to be cancer producing especially for the kidneys and liver. Avoid pink meats: pepperoni, ham, corned beef, bologna, hot dogs, bacon. If you choose to eat deli meats try very hard to not combine these with alcohol as this enhances their carcinogenic effect.
Amongst the Japanese RCC renal cell carcinoma
is lower than in Western Europe, however it is increasing in Japan. The Japanese have identified several
risk factors:
smoking
obesity
low physical activity
hypertension
diabetes mellitus
kidney diseases
eating beef
fondness for fatty food
black tea
and one preventive factor: eating starchy roots prevents RCC (taro, sweet potato and potato).
Nitrosomorpholine produced hepatic tumors in animals but also intestinal adenocarcinomas.
Pink Meats Nitrites
Pink meats ham, bacon, bologna, salami, pepperoni, Italian sausages, hot dogs, prosciutto, Vienna sausage, Canadian bacon, deli meats are high in nitrates. Nitrates are used as a preservative and can be converted into nitrites.
Migraine Headaches and Pink Meats
Pink meats, wine, chocolate, caffeine, certain medications can cause migraine headaches. Sometimes this can be seen about three days after the food indiscretion, long after eating the food is forgotten. The headache can last as long as three days. These can turn into histamine or cluster migraine headaches. Scientists have discovered a correlation between mouth bacteria and migraine headaches.
Dr Viirre stressed that they have found only a correlation and can't make the leap to say that these mouth bacteria are the actual cause of headaches. Many other factors are associated with migraine, including genetic factors and hormonal factors, and all kinds of other things. So unfortunately, we can't draw a straight path between what these bacteria process and the actual activation of the headaches. Dr Viirre and his colleagues are keen to do a prospective study to regularly track the incidence of headaches among patients as well as their bacterial flora. The key advance here is the capability to do these broad quantitative analyses of bacteria at relatively low cost; this is the genome project kind of spinoff.
