U.S. Department of Agriculture mandates that fresh natural sausages do not contain sodium nitrite and / or potassium nitrite, nitrate, and no.
The link between high intake of meat and health risks should not come as a surprise, but new research suggests the real culprit may not be meat, but instead of salt and preservatives, including nitrates and nitrites. Processed meats are usually smoked, cured, or salted, adding unnecessary calories and masti.Nedavne EFSA (European Food Safety Authority) study found unsafe toxins in smoked meat aromas giving rise to some concerns of safety.
What is sodium nitrite?
Sodium nitrite is used as a color fixative and preservative in meats and fish. As a food additive, it serves a dual purpose in the food industry, since both changes the color of canned fish or meat, and also prevents growth of Clostridium botulinum, the bacterium responsible for botulism. While preventing the growth of bacteria May seem like an unbeatable advantage of sodium nitrate, a reason to turn away from all-natural sausage, it can be toxic to animals. Studies were conducted on rats with sufficient evidence and concluded that sodium nitrate as a food additive must be sold in colored light pink, so manufacturers do not mistake it for something less powerful and damaging.
Other uses of sodium nitrite
Production of rubber chemicals
dyeing and printing textile fabrics and bleaching fibers
in photography as a laboratory reagent and corrosion inhibitors
in metal coatings
in metal coatings
...What is sodium nitrate?
What is sodium nitrate?
...Other uses sodium nitrate
extensively used as a fertilizer, as well as raw materials for the production of gunpowder in the late nineteenth century.
Nitric acid
oxidizer used in fireworks
oxidizer used in fireworks
...It seems strange to think the same chemicals in commercially cured sausages were used for the manufacture of gunpowder, is not it?
...It seems strange to think the same chemicals in commercially cured sausages were used for the manufacture of gunpowder, is not it?
...
No comments:
Post a Comment