sseelhoff
Veteran Member
What, does that suppose to mean?
Brandi
I think someone is trying to troll us Texians.
What, does that suppose to mean?
Brandi
Don ... My understanding is that some nitrates come from the curing process of bacon ... Our body itself produces them.. . I also understand that our own saliva has more nitrates and we take in nitrates every time we sallow. A lot of different controversy on the subject .. As Forest said ... That's all I got to say about that !!
Nitrites/nitrates themselves are not bad -as you say, they are in saliva and plants along with bacon. The problem is when the nitrites turn into nitrosamines. The nitrosamines cause the cancers. No controversy yet.
Vegetables and plants block the formation of their nitrites into nitrosamines. No controversy yet.
Nitrites form into Nitrosamines in the meat. Still no controversy.
Nitrosamines in the body are better than botulism from meat. Here is the controversy. Cancer risk is better than quick death. Some say yes some say neither.
(Bacon and Botulism
The nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines but also reduce the growth of botulism bacteria, forcing regulators to strike a balance between consumers risking cancer or a deadly form of food poisoning.)
source - Are Nitrates Pollutants or Nutrients? | NutritionFacts.org
As alway, I learn a bunch conversing in civilized controversial food discussions. They force me to explain in detail. I learn something new every day, thanks.
Give me your source, I gave you mine and tell me your interpretation.As you continue your learning curve find out why 550ppm of ascorbic acid, or erythorbic acid (an isomer of ascorbic acid) rather than ascorbic acid.is also added to the bacon curing process.
Report back
Give me your source, I gave you mine and tell me your interpretation.
Ok, but only if you promise yourself, to read every word of each article and not abstract partial phrases and wording that keeps your mind locked from learning how and why the process is controlled and regulated as it is today in the United States.
1. Nitrosamines and Cancer
2. Bacon and Food Safety
3. http://conservancy.umn.edu/bitstream/50792/1/00974.pdf
4. The Truth About Nitrites (For my bacon and hot dog lovin
5. Approval of substances for use in the preparation of products.
6. http://www.vet.unipi.it/system/file...out+direct+addition+of+nitrate+or+nitrite.pdf
Those, a notepad and a good strong pot of coffee should keep your interest through the night.![]()
OK, OK, Uncle. Only one year of College Nutrition, but I know when I'm over my head, though I'm still and omnivore.
Charlie