Comments on: Prime minister tweets about salami

By: H.P. Baxxter

H.P. Baxxter — Wed, 28 Oct 2015 21:50:00 +0000

Gym is as gym does.

Andreas Munzer died at 31. Marco Olmo is still running ultramarathons.

By: Daphne Caruana Galizia

Daphne Caruana Galizia — Wed, 28 Oct 2015 21:27:00 +0000

There’s a long way to go before gym fanatics begin dying of old age. It’s a relatively recent phenomenon.

By: La Redoute

La Redoute — Wed, 28 Oct 2015 15:11:00 +0000

Muscat is not initiating talks. He’s tweeting about a news-making report to attract attention to himself.

By: Daphne Caruana Galizia

Daphne Caruana Galizia — Wed, 28 Oct 2015 12:20:00 +0000

Yes, I know a couple of women who are fixated on training at the gym, watch what they eat, buy multiple creams and cosmetics for their skin, but then smoke like chimneys.

And it’s pointless explaining to them that if they stop smoking, they needn’t do all the rest.

By: Daphne Caruana Galizia

Daphne Caruana Galizia — Wed, 28 Oct 2015 12:15:00 +0000

I agree with you on that.

By: Jozef

Jozef — Wed, 28 Oct 2015 12:02:00 +0000

https://www.youtube.com/watch?v=gwaBD-4YVI0

By: Jozef

Jozef — Wed, 28 Oct 2015 11:02:00 +0000

In reply to Daniel Farrugia.

No it isn’t.

http://www.cibo360.it/qualita/confronti/salumi.htm

Click the directory at the bottom of the article and you get a directory of those who don’t.

Which is why Bresaola and Speck share their origin in the Alps and why Italy’s right on insisting on the geographic origin including method and storage to be essential information on the label. Umberto Veronesi discovered the link decades ago. Zero kilometer and discarding intensive production becomes the imperative.

Turning what was a local event, everyone booking their sausages before the village elders catch the piggy, into a global product, is what causes cancer.

This move comes in the wake of the EU’s resistance to the TTIP where nitrites may become part and parcel of conservation.

By: anthony

anthony — Tue, 27 Oct 2015 20:50:00 +0000

This is all bull.

The increased risk these researchers talk about boils down to a 0.01% increase in mortality.

My father always ate like a pig and is 95.

My aunt never dieted and was a hundred last month.

My father-in-law has had his full English breakfast daily for the past 90 years, plus half a packet of butter with his six slices of toast. He will soon be 98 and goes to the pub whenever some kind soul offers to drive him there.

It is all in the genes.

Everything else has a very marginal and inconsequential bearing on morbidity and mortality but affirming this incontrovertible fact would sound very dull and depressing indeed.

I am not talking about smoking. THAT is a killer.

By: U Le!

U Le! — Tue, 27 Oct 2015 20:30:00 +0000

Maltese soil is full of lead from shotgun pellets, and full of dangerous chemicals from the fall-out of festa petards.

These chemicals all end up as persistent pollutants in our food chains.

Is Joseph going to tweet about these some time soon?

By: Daniel Farrugia

Daniel Farrugia — Tue, 27 Oct 2015 19:23:00 +0000

In reply to Antoine Vella.

We’ve known for decades about nitrites in processed meats and the subsequent formation of nitrosamines and their effects.

It is part and parcel of preservation.

The other option is dying a horrible death after eating meat tainted with the toxin produced by a bacterium like Botulinum.

Most people who have no scientific training do not understand the difference between a hazard and ‘risk’ .