2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
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. This is how chemical compounds are formed - nitrosamines.
Nitrosamines are chemical compounds. They are formed by the reaction of nitrites with secondary amines. Their formation requires certain conditions such as high acidity of the environment (such as that in the stomach), high temperatures (as in frying) and others.
Nitrosamines are exceptional carcinogenic compounds. The largest amount of them is in foods pre-treated with sodium nitrite. Nitrosamines are proven carcinogenic chemicals.
In laboratories, there is even a practice for scientists to inject mice with nitrosamines when they want to cause breast cancer or another form of cancer, which they can then study.
Sodium nitrate - nitrate, is added to the meat in order to preserve the pink color of the sausages. However, sodium nitrite can be used instead. It has a salty taste and is difficult to distinguish from table salt.
However, its use, in addition to the carcinogenic effect, can also lead to hyperactivity and other harmful reactions. It is banned in a number of countries, and in the European Union its use is strictly limited in the food industry.
Despite the restrictions and prohibitions of the addition of sodium nitrite or nitrate salt can be found in almost every packaged product on the market. It's about all the salami, sausages, frankfurters, bacon.
Apart from them, however, the additive is also present in the fresh meats on display and is often not labeled. So we can buy something that looks fresh and fresh, which is actually at an enviable age.
It has been proven that daily consumption of processed meats leads to a 6,700% increase in the risk of pancreatic cancer as well as other cancers.
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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.
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