The preservatives in meat and dairy products that help keep food toxin-free do anything but preserve the health of one’s brain. Published July 6 in the Journal of Alzheimer’s Disease, US doctors have discovered that preservatives added to cured meats, cheeses, bacon, and ground beef have a direct link to dementia. With the intention of killing toxins in the products, the nitrites actually react with proteins in the meat, which negatively affects human DNA cells related to aging. Diseases such as Alzheimer’s and Parkinson’s have long been thought to have been due to genetic defect, but new research concludes that environmental factors are more to blame, noting that a large increase in fertilizer and processed food sales coincided with a rising prevalence of Alzheimer’s, Parkinson’s, and type two diabetes in the US. Help preserve your brain by chucking the ground chuck.