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I didn't know that Spam had nitrites. I do know that cold preserved meats usually do, but I don't eat them regularly. I ate Spam on a regular basis when I was a kid and I occasionally still enjoy it as an adult. I put some oil on a pan and I fry up slices of it and then fry some eggs and put it in a sandwich. People seem to love those sandwiches.
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.
most fresh, uncured sausage in the stores in made with just ground pork and spices..
ive made hundreds of thousands of pounds of sausage and sell in my stores
Cure contains sodium nitrite and sodium nitrates which are used only if the product is subject to form botulism during the curing or processing time. Bacons, hams, and other meats 'cold cured' will typically have them. Ironically over time the sodium nitrate breaks down into sodium nitrite, whereas no nitrates will be present. Typically custom meats contain just enough cure to ward off botulism, however a lot of mega-processed foods contain a lot more- just to be safe (and to avoid serious lawsuits).
Bacon is a usual suspect in the nitrate / health debate, but a lot of that also has to do with the fact a lot of people like burnt bacon (which is ANOTHER story in of itself). Burnt meats are no good for us. Look it up. Bacon included.
This topic has been brought up before, and I see some are pointing out how vitamin C (present in most vegetables with nitrites) makes the issue moot. It is interesting to note that ever since I can remember, I was always told to drink OJ when I eat bacon. My mother in law learned that from her family in Germany back in the 40's-50's and my grandparents said the same thing.
As always- moderation is key, and frankly a lot of the mega-processed products are more than likely worse than custom processed meats. The mantra is all in moderations and in the old adage rings true- 'You get what you pay for'..
I use cure when I make homemade pastrami and any smoke cured sausages. There is no avoiding it (unless I want to risk my family and friends with botulism). The amount used is only the amount necessary to ward that nasty off, and then if properly stored and prepared the impact is certainly negligible.
I can't stand processed meats but you can get sausage and, I think bacon without nitrates. And kosher hot dogs are great!
I never knew that about nitrates in celery! That does sorta blow my mind. I read the quote from the article with a bit of glaze in my eyes.
Here's the thing. When you buy lunchmeat or something and it's labeled 'NO ADDED NITRATES," it means they really added celery squeezin's. Because they contain nitrates. I can't believe they get away with that, but...
But I'm not asking whether they're carcinogenic. I'm asking why I have negative effects only in some cases.
I am only surmising, from my experience with hormone replacement, that the body knows the difference. I took HRT for only a few months before getting a serious DVT. My doctor said there is no difference, chemically, between hormones one's body made for 50 years, and the pill form. I will never believe it. The body wants natural things, not chemical imitations of things.
Nitrates kill good bacteria from your stomach. The less good germs you have the weaker your immune system and the more allergic you are to different foods as your body has to do more fighting. The less preservatives the better, the more healthy germs we keep in the body the healthier our immune system.
Same goes for antibiotics. It kills all the good germs in the body and the bad ones become more powerful over time as it adapts.
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