Many cured meats and sausages use nitrite curing salt (sodium nitrite, E 250) to preserve the product, provide an appealing pink color, and impart a cured flavor. Salt curing reduces moisture and creates conditions unfavorable to bacterial growth. Nitrate occurs naturally in soil and in certain leafy vegetables and can be converted into nitrite in the body or by bacteria. High concentrations of nitrite inhibit oxygen transport, causing shortness of breath, muscle weakness, and headaches. Cooking cured meats until charred promotes reactions between nitrite and amines that increase formation of nitrosamines. Most nitrosamines are carcinogenic in animal studies and can damage DNA.
While consumers now pay more attention to the origin of their meat, many are unaware that processed meat products from supermarkets and discount stores often contain high levels of nitrite and that's a problem. Cured meats and sausages such as hot dogs, bacon or salami typically contain nitrite curing salt (sodium nitrite, E 250). For the German meat industry, this additive is very practical it acts as a preservative with antibacterial properties, gives the meat an appealing pink color, and gives a distinctive cured flavor.
Nitrate is a nitrogen compound found naturally in soil and is used in fertilizers to promote plant growth. Certain leafy greens and vegetables like arugula (rocket or rucola), spinach, kohlrabi, beets and radishes can contain high levels of nitrate. While nitrate itself is generally harmless to humans and animals, it can be converted into nitrite in the body or by bacteria. In high concentrations, nitrite is toxic because it inhibits oxygen transport in the body, potentially causing shortness of breath, muscle weakness, and headaches.
Cooking cured meats and sausages until they are charred creates another issue. The heat triggers a chemical reaction between nitrite and naturally occurring amines in the meat, leading to an increased in dangerous nitrosamines, which are carcinogenic. The danger of carcinogenic nitrosamines Most nitrosamines have been shown in animal studies to be carcinogenic, even at low doses. These substances are also believed to damage genetic information (DNA) in the body
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