Well, you don’t have to totally avoid them but it is best to keep track how much you are taking them.

Smoked Meats - I used to love eating smoked or cured meats like ham, bacon, sausages, salami and luncheon meat.
Infact, smoking of food was once an essential method for preserving meat and fish for centuries.

At the end of the last century, it was discovered that nitrite was a crucial preservative, but we are now warned about the harm of consuming too much of these foods. New studies by scientists founded that there are many components in these foods like acids, phenols, alcohols and other cancer-causing substances Though the chemicals would inhibit the growth of certain bacteria and delay the breakdown of fats, however, when smoked or cured meats interact with amino acids in meats during cooking and digestion they would convert into nitrosamines, a chemical reaction that causes cancer.

But then, the risk of cancer from nitrite is actually small when compared to the risk of coronary heart disease as there are too much saturated fats in smoked meats.

Besides nitrite preventing spoilage, it gives smoked meats the distinctive nice pink color called myoglobin, a meat pigment - my yummy breakfast ham….

So just make sure you eat them occasionally and in moderate amounts too and maybe, do like what I do, have plenty of raw vegetables at the side to go with your favorite smoked or cured meats at all times!

Does your parmesan cheese turn mouldy with the bluish-green color after sometime in your What do you do with it?

I like cheese but I am always hesitant to buy it due to the above encounter. I guess we cannot escape this because recently I came across an article on how to store cheese properly.
For example, if you need to use it in a week’s time, wrap the parmesan in a layer of clean, dry paper towels. Place it in a plastic container large enough for breathing space around the parmesan cheese. Cover and keep in the main part of your fridge or the chiller.
For longer periods up to three weeks, wrap the cheese tightly in a plastic wrapper, store it in a plastic container and place in the chiller. If the cheese starts to get mouldy, unwrap it, slice and discard off the mouldy parts. If the cheese is damp, pat it with clean paper towels, re-wrap and put it back into the container. Chill again.

The vitamins are really essential for our health. Generally, all vitamins have their own use; however vitamin e is one of the most important types of vitamin. Those who lack vitamins in their body are advised by their doctor to take medicines which contain vitamins, for example vitamin d3 to fulfill their daily need. Cheese has lots of energy and calories. However its storage is a bit difficult. People need to wrap it in dry paper towel to keep it fresh and tasty.

Remember that Cheese needs to be handled as little as possible and use only clean utensils.