Monday, December 19, 2011

Sodium nitrate and nitrite



This is information that everyone needs to read.  I know when I eat any form of meat that had been processed and preserved I feel terrible.  I know of other people that have the same reaction from it.  There are companies that do not use all of this stuff in their food.  It is nasty.

Sodium nitrate and nitrite are added to meats to stabilize them, give them their red color and provide that characteristic smoked flavor. They mix with the acid in your stomach to form nitrosamines, which are very strong cancer causing cells. They are especially present in fried bacon. Recently, food companies have been adding ascorbic acid and erythorbic acid to nitrate and nitrite treated meat to slow the formation of nitrosamines in the stomach which has significantly reduced the harm that these ingredients cause, but does not eliminate it completely. I always try to buy nitrite free lunch meat for my family when I can. Hot dogs are also filled with nitrites; without them, both bacon and hot dogs would be an ever appetizing shade of gray.
A new study published in the journal Circulation reveals that eating processed meat products significantly raises the risk of heart disease and diabetes. Previous research has linked processed meats to cancer as well.
 The new paper involved a meta-analysis of 20 different studies covering more than one million people from 10 different countries. The study found that eating just 2 ounces of processed meat each day resulted in the following:
• A 42 percent increase in the risk of heart disease.
• A 19 percent increase in the risk of diabetes.
 Interestingly, the analysis simultaneously found that eating non-processed meats was not linked to these increases in disease risk. The study authors concluded that it was the processed salt and chemical additives in the processed meat that caused increase risk of disease.
 What the study authors did not come right out and say is that sodium nitrite is a poison, yet it's added to virtually all processed meats as a "color fixer." It makes dead gray meat look fleshy red, in other words, and it's added to bacon, sausage, hot dogs, pepperoni and most other processed meats. It's listed right on the label under the "ingredients" section.
 I've been warning readers about sodium nitrite for seven years, and in that time, evidence has shown the chemical to cause:
• A 67% increase in pancreatic cancer
• A 74% higher risk of leukemia
• A 40% higher risk of diabetes
 The USDA actually tried to ban sodium nitrite from the food supply back in the 1970's, but it was overruled by the meat industry which knew that the chemical made meat look visually more appealing and therefore increased sales of processed meat products. Despite causing cancer, sodium nitrite has remained legal in the food supply to this day.

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