Sodium nitrite - is a dietary supplement. People sometimes confused food additives and dietary supplements to food.
Biologically active food supplements are required to somehow have a positive effect on the body. Dietary supplements are not necessary for our health and for the health product. It emulsifiers, preservatives, anti-caking agents and so on. product manufacturer wants his product is not rotten, it lasted longer on store shelves and was successfully purchased. Producer can be understood.
Sometimes the producer interests may coincide with our own. If we want to keep the food refrigerated and not to poison, some supplements are helpful. But it is rather an exception.
The most common food additives are harmful. They are not as harmful to the product we ate and then fell. They are harmful with regular use. Small amounts of additives may be safe.
We often recommend patients to avoid the processed foods. Processed - this means seriously processed food manufacturers. Usually this is the processed meat. Some sausages, sausages, smoked meats and such. They are delicious and well-kept.
sodium nitrite
sodium nitrite gives the meat a nice pink color. If you have tried home-made sausages, you'll notice that they look gray. With all nitrite is appealing.
Sodium nitrite retards development botulinum Clostridium botulinum. If bacteria multiply, the product will accumulate toxins that can easily die.
sodium nitrite gives the meat a nice smoked flavor and aroma. With him slower product rancid.
nitrosamines
Nitrites can be converted into nitrosamines, which happens from cancer of the pancreas and intestines.
Nitrosamines unpredictably sometimes obtained when the proteins interact with nitrites. Nitrosamines are different and do not always cause cancer.
Another nitrosamines are obtained by strong heating of meat with nitrite. If you want to fry bacon, then it is better sun'te it in the microwave than in the pan.
What is important to understand
If the product says that it did not add sodium nitrite, it does not mean that it's not there. When the product has a plant or sea salt, then there may well be nitrite.
Fruits and vegetables normally contain nitrates and nitrites. Under the action of the natural enzymes nitrates can be converted into nitrites. It malopredskazuemy process.
And this process is sometimes mask manufacturers. They take a fruit or vegetable juice, fermented with lactic acid bacteria, and it is obtained at the output of nitrites. The resulting juice can be dried to make powder from it and added to the product as "natural" permitted nitrite. Brilliant!
And then there are the concept of "starter cultures". This leaven, which literally added to the sausage. It is sometimes said that such ferment improve the taste and appearance of meat.
They also say that the leaven is converted to nitrate nitrogen in the usual that fly into the atmosphere. Only the nitrates are converted to nitrogen via nitrite. So that all this can be done simply to increase the concentration of nitrite.
Who processed the meat belongs to the same group of carcinogens that asbestos, smoking and alcohol. It is desirable to use such meat as little as possible.
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