Menu Decoding: Cold Cuts and Deli Meat

DECODING MENUS: Cold Cuts

Does your deli meat have questionable ingredients?! Let’s take a look at terms that are used on deli or packaged meats. What to know, what to have, what to stay away from!

“All Natural”—This meaningless term can be slapped on about anything! It does not have any regulations and does not need to be paid to be put on labels or packaged/boxed foods according to the FDA. Therefore, if it has a “natural” ingredient, it can be “all natural”.

“Hormone Free”—Hormones are not approved in the U.S. for pork or poultry, so this is irrelevant unless for beef.

“Organic”—Raised without hormones, antibiotics, or chemicals so this is something to choose. It’s a win-win and does require to be certified Organic, which means that it undergoes testing and inspection to label it as “organic”.

Dextrose—SUGAR!! Sneaky little term for glucose. Make sure that your brand isn’t sneaking in extra grams. ALSO stay away from Maltodextrin! It has no place for deli meats.

Uncured—this means that it has no artificial nitrites (compounds that are linked to cancer), but can still have natural ones coming from salt.

Sodium nitrate/sodium nitrite—increased risk of cancers, diabetes and heart disease. Used to help retain water in slices, which causes water retention and bloating…a must skip ingredient!

BHA (butylated hydroxyanisole)—possible carcinogen

BHT (butylated hydroxytoluene)—possible carcinogen

Smoked/naturally smoked/smoke flavor—could denature food and contain unlisted toxic chemicals. Can cause glycation end products which can cause wrinkles, cancer, and increased of glucose.

Corn syrup—Glucose heavy, and too much sugar can lead to diabetes, heart disease and other health issues.

Aspartame—artificial sweetener that is well known but is also WELL KNOWN for its health risks including delayed mental development and seizures

Nitrates /nitrites—frequently added to processed meats like bacon, ham, sausages and hot dogs. They function as preservatives, helping to prevent the growth of harmful bacteria. They also add a salty flavor and improve the appearance of the meat products by giving them a red or pink color.