Smoking your meat gives it a mouthwatering flavor. The smoke behind this flavor, however, comes with its own health risks, and over-indulging in smoked meat can cause unwanted effects on your health. It is possible to avoid these hazards by reducing the amount of smoked meat you consume. Smoked meats are associated with an increased risk for certain cancers due to the presence of cancer-causing substances -- carcinogens. Eating smoked meats increases your risks of stomach infections associated with bacterial contamination such as E.coli and Listeria monocytogenes. E. coli infections can make you suffer from diarrhea and stomach pain, while L. monocytogenes causes listeriosis. Smoked meat has a high sodium content because making it often involves salt brines, salt-curing and the addition of rubs.
A detailed study by researchers at the Harvard School of Public Health shows that eating smoked or otherwise processed meats such as hot dogs and cold cuts increases your risk of stroke, heart disease and type 2 diabetes significantly. While no non-smoked meat can perfectly replicate the flavor of a smoked one, you can use seasonings to add more flavor to non-smoked meats, like sliced turkey, chicken, pork or beef. Consider marinating your meat in sauce made with coconut aminos, and add a few tops of "liquid" smoke to get smokey flavor without the health risks.
