Nitrates and Nitrites
- Thread starter jdbmga
- Start date
marnold
Cathlete
Any of numerous chemical additives used to prevent or slow food spoilage caused by chemical changes (e.g., oxidation, mold growth) and maintain a fresh appearance and consistency. Antimycotics (e.g., sodium and calcium propionate, sorbic acid) inhibit mold growth; antioxidants (e.g., butylated hydroxytoluene or BHT) delay rancidity in foods containing fats and oils; antibiotics (e.g., tetracyclines) prevent bacterial growth; humectants retain moisture in products like shredded coconut; and antistaling agents (e.g., glyceryl monostearate) maintain moisture and softness in baked goods. Some preservatives also improve the appearance of the product (e.g., sodium nitrate and nitrite in meats).
marnold
Cathlete
Yeah!
I forgot to mention that a friend of mine sold and delivered the prepackaged foods to convenience stores for years. You know what I mean: bologna, jerky, etc. etc.
He died of colon cancer and his doctor was convinced that the processed foods he had consumed over the years did contribute to it.
So sad...
I forgot to mention that a friend of mine sold and delivered the prepackaged foods to convenience stores for years. You know what I mean: bologna, jerky, etc. etc.
He died of colon cancer and his doctor was convinced that the processed foods he had consumed over the years did contribute to it.
So sad...
First of all, nitrates and nitrites are VERY natural. They are components of the nitrogen cycle, which plants use to make energy.
Nitrites are also used by bacteria. For example, when you have a urinary tract infection, one of the tests we run on urine is to check for nitrates. Certain bacteria (like Proteus) oxidize nitrite to nitrate.
Nitrites are often added to meats in the curing process to delay Clostridium botulinum from contaminating the meat (can cause botulism...used to occur more frequently w/ improperly canned foods). Nitrates are rarely used in the curing process.
The problem w/ nitrites in food has to do w/ a risk factor for stomach cancer. Stomach cancer is much more common in Asian countries because they use so much nitrosamines in their foods.
Remember that many natural things can cause cancer. Sunlight causes skin cancer,etc.
So, just because something is natural doesn't make it great and just because something is synthetic doesn't automatically make it worthless or harmful.
I really wouldn't worry about the meat. It is very doubtful that they used nitrates. I would, however, make sure you eat it BEFORE the date listed and that you keep it WELL REFIGERATED.
-Becky
Second year med student (3rd year after tomorrow!)
Florida State College of Medicine
Nitrites are also used by bacteria. For example, when you have a urinary tract infection, one of the tests we run on urine is to check for nitrates. Certain bacteria (like Proteus) oxidize nitrite to nitrate.
Nitrites are often added to meats in the curing process to delay Clostridium botulinum from contaminating the meat (can cause botulism...used to occur more frequently w/ improperly canned foods). Nitrates are rarely used in the curing process.
The problem w/ nitrites in food has to do w/ a risk factor for stomach cancer. Stomach cancer is much more common in Asian countries because they use so much nitrosamines in their foods.
Remember that many natural things can cause cancer. Sunlight causes skin cancer,etc.
So, just because something is natural doesn't make it great and just because something is synthetic doesn't automatically make it worthless or harmful.
I really wouldn't worry about the meat. It is very doubtful that they used nitrates. I would, however, make sure you eat it BEFORE the date listed and that you keep it WELL REFIGERATED.
-Becky
Second year med student (3rd year after tomorrow!)
Florida State College of Medicine
marnold
Cathlete
Becky,
Just out of curiosity, wouldn't it be better to eat foods which are "preservative free"? I guess when I think of lunch meat, I think chemicals and not very "good for you". I am hardly a nutritionist, but I have worked in the chemical industry.
I guess what I am asking is if you can avoid preservatives, shouldn't you?
Please enlighten me...you have my curiousity peeked!
Just out of curiosity, wouldn't it be better to eat foods which are "preservative free"? I guess when I think of lunch meat, I think chemicals and not very "good for you". I am hardly a nutritionist, but I have worked in the chemical industry.
I guess what I am asking is if you can avoid preservatives, shouldn't you?
Please enlighten me...you have my curiousity peeked!
Avoiding preservatives is a good thing...but make sure you eat that food in a timely and safe manner. Improperly canned foods, improperly stored foods, improperly cooked foods can all make one sick.
I was just posting to let you know that nitrates are natural. The use in lunch meat just isn't healthy d/t stomach cancer though (in large amounts).
-Becky
I was just posting to let you know that nitrates are natural. The use in lunch meat just isn't healthy d/t stomach cancer though (in large amounts).
-Becky