2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Nitrosamines are dangerous chemical compounds that are formed by the interaction of secondary amines. Their formation occurs under certain conditions such as high acidity of the environment, high temperatures and others.
Nitrosamines are highly carcinogenic compounds. Their presence is highest in foods that have previously been treated with sodium nitrite. Sodium nitrite, also known as E250, is the potassium salt of nitric acid.
This food additive is widely used as an enhancer and color regulator, as well as a preservative in the food industry. In appearance, sodium nitrite acquires a white or slightly yellow crystalline powder with a hygroscopic structure. It dissolves very well in water.
Sodium nitrite is used to avoid spoilage of meat and fish and especially to prevent the development and growth of Clostridium botulinum - the bacterium that causes botulism. The consequences of poisoning with this bacterium can be expressed in nausea and vomiting, dry mouth and constipation, but in more severe cases there is diarrhea, airway involvement, paralysis.
In very severe cases, death can occur. Undoubtedly, botulism is a dangerous condition, but the sodium nitrite used to prevent it is not at all harmless to human health.
Use of sodium nitrite
Sodium nitrite is widely used in the production of sausages and smoked meats to give them their characteristic pink-red color. It is also used to stop the growth of bacteria in food. The EU approves the use of E250 only as a salt additive, but not more than 0.6%.
Sodium nitrite is present in bacon, sausage, dry sausages, smoked meats. It can be contained even in the so-called. fresh meat, which is not really fresh at all. In this meat, sodium nitrite is not mentioned on the label because it is used to improve the quality of old meat, which in some places is trying to sell for fresh.
Apart from the food industry, sodium nitrite is used in a number of other fields - construction, paper and pulp production, in the chemical and textile industries, in medicine, metallurgy and other industries.
Harm from sodium nitrite
Sodium nitrite it is undoubtedly in the list of the most dangerous food additives used in the food industry. Sodium nitrite and other nitrites are not carcinogenic per se, but when combined with amines in protein-rich foods, they form nitrosamines, which are a dangerous agent that causes cancer of the stomach, intestines or lungs.
The dangerous effects of sodium nitrite are exacerbated by heat treatment at high temperatures - such as frying bacon or burning meat during roasting. The burnt to black parts of the meat contain the most nitrosamines, so they should not be consumed.
A number of specialists determine sodium nitrite as a culprit for pancreatic cancer and colon cancer. Consumption of meat treated with it greatly increases the risk of cancer, but it is not the problem in the meat itself, but rather in the way it is processed.
Sodium nitrite is a dangerous ingredient that has no place in human food. Dietitian Mike Adams has issued a special warning to expectant mothers to avoid eating foods with sodium nitrite due to the increased risk of brain tumors in infants.
Another negative effect of sodium nitrite is its ability to destroy large amounts of antioxidants contained in food - such as vitamin C and vitamin E.
Taking more vitamins could not compensate for the harmful effects of sodium nitrite. The only sure protection against it is simply to avoid it completely.
In addition to the carcinogenic effect of the consumption of sodium nitrite can also lead to hyperactivity and a number of other adverse reactions. It is no coincidence that sodium nitrite is banned in a number of countries and its use is strictly limited in the European Union.
Despite all the restrictions and prohibitions, sodium nitrite can be found in almost every packaged product in the store network. Very often its presence is not indicated on the label.
To protect people from the proven harmful effects of sodium nitrite, meat and sausages processed with it should not be present on the table.
Try to buy fresh meat from reputable stores, and although delicious bacon, smoked fish and meat, salami and sausages should be completely excluded from the menu.
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Sodium
Sodium is a valuable trace element that has the important function of maintaining blood volume in the body. It controls the work of muscles and nerves and prevents exhaustion and heat stroke, which threaten us during the hot summer months. Sources of sodium For the best sources of sodium are considered salt, bacon, green olives, sea fish, cheese and other products.
Why Is The Balance Of Sodium And Potassium In The Body Important?
Eating too much salt and too little potassium can increase the risk of death. These results came as a counterpoint to a hotly debated study published recently, which found that eating small amounts of salt did not reduce the risk of heart disease and premature death.
Carcinogenic Sodium Nitrite
Sodium nitrite ( E250 ) is a stabilizer that is added to many meats and meat products to slow the growth of bacteria and protect fresh red meat from darkening. When heat-treated, meat that has been pre-treated with sodium nitrate reacts with the amines that are always present in it.
Sodium Nitrite Is Responsible For Some Cancers
Sodium nitrate can also be found as E 250, Sodium nitrite, and sodium salt. Its chemical formula is NaNO2. When pure, it is a white to slightly yellowish crystalline powder. Sodium nitrate is most easily found in a nearby grocery store.
Facts About Sodium Nitrate And Sodium Nitrite That You Need To Know
Nitrates and nitrites are chemical compounds commonly used in the manufacture of dried meat products such as bacon. A lot of ink has been spilled in discussing the idea that nitrates and nitrites are bad for us and food manufacturers are introducing all kinds of "
