My grandfather worked in the jungle for a mining company when he was young. In his first aid kit, there was always a small bottle of a black liquid that stung like hell but would seal any superficial wound instantly.
Over the years, he made sure we always had a bottle at home. When I was a kid, I cut my finger and it was starting to turn into an ulcer; my grandfather applied that liquid with some gauze. It stopped the infection right away, although it did leave a nasty scar.
He passed away a while ago, and when I tried going to pharmacies to ask for Ferric Chloride, they didn't even know it existed. Every time I see a doctor or a nurse, I ask them about it, but none of them seem to know what it is either. When I look it up online, the only results I find are about using it for etching metal...
Recently, processed meat being type 1 carcinogens has been in the news. Most news outlets covering this and even sources like Cleveland clinic mention processes as simple as salting as being under the umbrella of "processed meat" but is this true?
From previous reading, I know that one of the major ways processed meat causes issues is through the production of nitrosamines when meat cured with nitrates is cooked at high temperatures. I also know that compounds found in smoked meat have been linked to cancer.
But what about processed meat that is not cured or smoked? E.g. uncured sausage. And what about mean that is cured, but cooked at a lower temperature? E.g. steamed ham, boiled sausage. Or cured meat that is eaten raw? E.g. procuitto, bresoala.
Are these foods carcinogens? What is the mechanism?