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The allegations in “Who poisoned the bacon sandwich?” by French journalist Guillaume Coudray has come after Remainers claimed for the last five years that the EU was the guarantor of food safety in Britain. Instead, Mr Coudray argues in the book that brexit is a “golden opportunity” for Britain to make its food safer. The book took 10 years to research with Mr Coudray getting access to secret diplomatic communiques between the eU and Washington as well as official French archives and internal EU documents.
It alleges that European harmonisation is to blame for cancer-causing nitrites being added to bacon and ham.
Nitrite-cured processed meats have been directly linked to 34,000 cases of bowel cancer every year by the World Health Organisation.
The book has sensationally claimed that nearly half of the EU’s expert scientists, who until January 1 had the power to decide on Britain’s food additive rules, have financial links with the European food industry.
And documents unearthed in the vaults of French archives, prove European “harmonisation” forced France to allow nitrites despite warnings from its own health experts in Paris.
In June 2017, the European Food Safety Authority published two reports on the use of nitrate and nitrite which the books says followed word for word some of the arguments articulated by the nitro-meat industry.
Mr Coudray said: “The European Food Safety Authority never stops going on about the dangers of botulism posed by nitrite-free alternatives. They say nitrites are ‘essential’. But their head office is in Parma, Italy, the Mecca of nitrite-free meat curing. The Parma Ham Consortium decided in 1993 to ban nitrites.
“The 150 Parma ham producers make 9 million hams every year and in 27 years there has not been a single case of botulism detected.
“Nitrite-free alternatives are now widely available. Britain’s biggest bacon brand is completely nitrite-free. Britain and Parma have shown it can be done. And now Brexit provides a golden opportunity to reform sub-standard Brussels regulations and make food safer for British consumers.”
Leading NHS and Harley Street consultant, Dr Aseem Malhotra, said: “It’s truly extraordinary that food we have known for decades to be carcinogenic – and was previously banned in Britain – is now allowed on our supermarket shelves.
“Unprocessed red meat is one of the most nutritious foods you can eat, being high in protein, iron, Vitamin B12 and zinc. But processed meat is different – and particularly processed meat that contains nitrites. It’s time all of our processed meat manufacturers embraced nitrite-free alternatives.”
Former cabinet minister and deputy-chair of the European Research Group, David Jones MP, noted that the revelations appeared to reveal that the Remainer Project Fear claims on food safety have proven to be false.
He said: “Project Fear claimed Brexit would allow dangerous food into Britain – and that the EU’s standards were vital in keeping us safe. This book reveals the EU’s standards are by no means world-leading and rightly says we can do things so much better now we are free from the stranglehold of Brussels.”
Former Member of the European Parliament and ex chairman of the British Chambers of Commerce, John Longworth, says the book proves Project Fear was scaremongering over post-Brexit food standards.
Mr Longworth, who chairs the Centre for Brexit Policy and is an ex director of Tesco and Asda, added: “For years we were told the EU was the ultimate safeguard of our food standards. We were told that food in the Anglosphere was riddled with chemicals and bad for our health. And Project Fear said if we were brave enough to take back control of our country, we would be flooded with swathes of ‘unsafe food’ from the United States.
“Now we learn that the EU’s food standards are not all they have been cracked up to be. And we are told by a leading French food journalist that Britain can do things better and smarter because of Brexit. This is exactly what I’ve been saying all along.”
Of the 110 new cases of colorectal cancer that appear on average each day in the UK, about ten are directly related to the consumption of nitrite-cured processed meats.
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