Navigating the Numbers by Saxelby catherine;

Author:Saxelby, catherine;
Language: eng
Format: epub
Publisher: Foodwatch Pty Limited
Published: 2017-08-15T00:00:00+00:00

Sodium nitrate (251)

Nitrates and nitrites are the key preserving agents in ham, bacon, corned beef, salami, sausages and cured meats. They are on the watch list as they can be converted to nitrosamines in the body and nutritionists believe that nitrosamines may possibly cause bowel cancer. In fact, the World Health Organization’s (WHO) International Agency for Research on Cancer’s (IARC) report in 2015, which evaluated 800 different studies on cancer in humans, classified processed meat as Group 1, meaning it is regarded as carcinogenic to humans. According to IARC’s Q&A ‘about 34 000 cancer deaths per year worldwide are attributable to diets high in processed meat’.

The problem is that without nitrates and nitrites in processed meats we may risk deadly botulism and food poisoning, so it’s a balancing act. You might want to reduce your consumption, or substitute ‘nitrate-free’ bacon and other preserved meats – they are made using the natural nitrates from celery and spinach, which still surprisingly work.

Other nitrites that may be used are: 249, 250, 252.

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