What is Sodium Nitrate?
Sodium nitrate is used as a preservative in processed meats (hotdogs, sausages, bolognia, ham, tocino etc.), helping to delay spoilage and preserve color. According to animal science researchers at the University of Minnesota Extension, the use of sodium nitrate evolved from the centuries-old practice of using salt to preserve meat, inhibiting the growth of bacteria.
At the turn of the 20th century, it was discovered that a particular type of salt containing high levels of nitrate preserved meat's pink color. Somewhat later it was discovered that nitrate was changed to nitrite by bacteria during processing, and that it was in fact nitrite that was responsible for the pink color, so the meat industry began using sodium nitrite directly. Whether added to meat as nitrate or nitrite, the end product is the same.
When eating processed foods, it is nearly impossible to avoid chemicals added for flavor and color, and as preservatives. Sodium nitrate is an additive found in most deli meats, breakfast meats and hams. While consumed in large quantities daily by a trusting public, sodium nitrate has been linked to serious health problems.
Sodium Nitrate and Heart Disease
More recently, sodium nitrate and nitrite have been linked to numerous modern-day illnesses, including heart disease. According to Mayo Clinic's Martha George, M.D., sodium nitrate is thought to damage blood vessels, making arteries more likely to narrow and harden. Dr. George also points out that nitrates appear to influence the way your body metabolizes sugar, predisposing you to diabetes. In light of those dangers along with the relatively high levels of fat and sodium, Dr. George recommends you steer clear of processed meats, instead choosing fresh, lean meat. Even then, Dr. George recommends limiting your portions to 6 oz. daily, about the size of two decks of playing cards.
Sodium Nitrate and Cancer
In addition to heart disease, sodium nitrate has been linked to other menacing health conditions. A 2005 study of 200,000 men and women conducted over seven years at the University of Hawaii examined the relationship between processed meat consumption and cancer. The study revealed that people who consumed processed meat were 67 percent more likely to get pancreatic cancer than those who ate little or no meat products at all. While the research did not pinpoint sodium nitrate as the culprit, nutrition author Mike Adams notes that the preservative is converted in your body to nitrosamines, which are toxic to humans and promote the growth of cancer cells.
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