Posted Under: Captain Cook Blog- breakfast, lunch and dinner Recipes at Captaincooksblog.com
The culprit – Nitrites and Nitrates
The problems – Nitrites and Nitrates are added to meat along with salt during the curing process. They have two roles. First they prevent the development of harmful bacterial spores that cause botulism and secondly they provide flavoring and the pink/ red color found in cured meat products. These products are salamis, hot dogs, bologna, bacon, sausages in fact almost anything that has been cured. The problem is that they produce nitrosamines which are carcinogenic. Many countries have banned their use including Germany- (sausage capital of the world!! ). There are many studies linking hot dogs and other foods to childhood cancer and other problems. See link for more info. http://www.preventcancer.com/consumers/food/hotdogs.htm
The solution – buy products which are Nitrite and Nitrate free which are different from ‘ No Nitrates or Nitrites added’ products as these may still have these products present as a component of the curing ingredients they are using. Whole Foods, Frazier Farms and Jimbo’s carry Nitrite free products.