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Processed meat, with its high content of saturated fat, sodium and nitrates, is also linked to a higher risk for cardiovascular disease, type 2 diabetes and cognitive decline. ... How to fit bacon ...
Nitrates in bacon and ham may increase cancer risk. Foods like deli meat, ham, and bacon get flavor and color from substances called nitrates, which also stave off bacteria.
Bacon It’s made from pork belly or back cuts, which are some of the fattiest cuts of a pig, and cured with salt, making it high in saturated fat, sodium and preservatives like nitrites and nitrates.
Nitrates and nitrites extend shelf life, [citation needed] help kill bacteria, produce a characteristic flavor and give meat a pink or red color. [16] Nitrite (NO − 2) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Nitrite salts are most often used to accelerate curing and impart a pink colour. [17]
[2] [58] As bacon is very high in salt, it comes with all the negative health effects associated with high salt intake. [59] Bacon can contain nitrites, which can form carcinogenic nitroso-compounds such as S-Nitrosothiols, nitrosyl-heme and nitrosamines. In the United States, sodium nitrite cannot exceed certain levels in bacon.
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
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Since Prague powder #1 is a 1:15 dilution (in 0.45 kg of Prague powder #1 30 grams is sodium nitrite and 425 grams are common table salt), we get the proper amount at a rate of 114 grams added to 45 kg (100 lb) of meat. Sodium nitrate and potassium nitrate are limited to 1.7 gram per kilogram (2.75 ounces per 100 pounds).