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"Risks
Normally, sodium nitrate in vegetables does not pose the same health risk as nitrites found in processed meat. The nitrites added to processed meats as preservatives and color enhancers can combine with proteins called amines to form compounds called nitrosamines. Nitrosamines have shown cancer-causing potential in animal studies. Nitrates and nitrites themselves do not have cancer-causing potential. Vegetables contain ascorbic acid, a form of vitamin C and an antioxidant which helps prevent nitrosamine formation, although it might not completely prevent it. Store fresh cooked vegetables high in nitrates for no more than one to two days in the refrigerator or cook only as much as you plan to eat at one time."
That's in agreement with Dr. Greger's Nutritionfacts.org link posted above. Still, I'm not here to convert cured meat eaters away from their love of the foods.
This Kresser character seems like he is trying to fool his readers. For example, he states:
"There have been major reviews of the scientific literature that found no link between nitrates or nitrites and human cancers, or even evidence to suggest that they may be carcinogenic." The Nitrate and Nitrite Myth: Another Reason not to Fear Bacon
Notice that he does not really tackle the problem of nitrosamines.
But again, for those who like processed meats, eat away and enjoy. I'm not here to change you.
Nitrates (NO3-) are common in green vegetables, since they are the breakdown product of both fertilizers and organic nitrogen sources in soil. Some inorganic nitrogen fertilizers are in the form of nitrate to begin with.
Nitrites (NO2-) are present in trace amounts in soil, but are commonly used as an additive in cured meats. Nitrites are inherently unstable in the environment.
Nitrites are carcinogenic. Nitrates are not. But here's where it gets interesting - bacteria in the human intestinal tract can convert a small amount of nitrate into nitrite.
One oxygen atom makes all the difference between water and corrosive hydrogen peroxide. It's important to get terminology correct.
The fact that bacteria in the body can convert nitrate into nitrite means that nitrates have the potential to be toxic. But don't confuse them for nitrites.
Sodium nitrite is used in cured meats. Sodium nitrate is a fertilizer.
it appears humans produce more nitrates in their own saliva than they could ever eat at one time........
Yup, just like humans produce more cholesterol from their liver each day (3,000 mg!) than they could ever eat probably in a whole day. Cholesterol is absolutely essential for normal brain function, and even life itself.
Nitrates are just protein in another form. If the OP gets headaches from eating salted meats, perhaps a blood pressure check is in order. All this is a lot of Bravo Sierra!
What about the addition of h2o to no3 or no2? I would think this would play some roll. Veggies are filled with water.
This short (2:48 min.), but comprehensive and well-researched video clip by Dr. Michael Greger, might help to clear things up for you. Check Post #2 for the transcript, if you wish.
I don't give a hoot. Bacon and sausages are never exiting my diet.
Would this apply if the bacon was uncured and the sausage made with no nitrites? Or are you a vegetarian? I quit buying store bought sausage several years ago any make my own now. Nothing but pork meat and spices and no curing salt (nitrite). I know exactly what goes into it. As for bacon, it's a bit too much trouble to make on your own although it is possible. I know I've done it. It takes a week a dry brining and then smoking. The nitrite is normally used to inhibit bacterial growth during the cold smoking (less than 200F). You could buy un-cured bacon as well.
Would this apply if the bacon was uncured and the sausage made with no nitrites? Or are you a vegetarian? I quit buying store bought sausage several years ago any make my own now. Nothing but pork meat and spices and no curing salt (nitrite). I know exactly what goes into it. As for bacon, it's a bit too much trouble to make on your own although it is possible. I know I've done it. It takes a week a dry brining and then smoking. The nitrite is normally used to inhibit bacterial growth during the cold smoking (less than 200F). You could buy un-cured bacon as well.
Reread my commenting. I'm never going to stop eating bacon or sausage because of nitrates.
Reread my commenting. I'm never going to stop eating bacon or sausage because of nitrates.
LOL, Your choice of words threw me off. I thought it said "existing" instead of "exiting". My mistake.
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