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Look for options that are lower in sodium, nitrate-free or uncured. Balance your plate. Pair processed meats with nutrient-dense foods, especially those with fiber.
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]
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]
The National Cancer Institute also raises these concerns, stating, "Through other dietary sources, nitrate and nitrite can react with amines and amides to form N-nitroso compounds (NOCs), which ...
Nitrate and nitrite are consumed from plant foods as well as animal foods, with 80% of a typical person's nitrate consumption coming from vegetables, especially leafy and root vegetables such as spinach and beets. [12] Some nitrate is converted to nitrite in the human body. [12]
Nitrate-free meats may use ingredients like celery juice, which is a natural source of nitrates. However, it's yet to be determined if these are better for you than meats processed with synthetic ...
USDA regulations only recognise bacon as "cured" if it has been treated with synthetic nitrites or nitrates (e.g. sodium nitrate or potassium nitrate). This means that bacon cured with nitrites derived from celery or beets (which has the same chemical outcome) must be labelled "uncured" and include a notice such as "no nitrates or nitrites ...
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