Marks Daily Apple

1. 

   Covo
   Member

   I've seen lately some posts in different blogs and articles, about the no link between nitrates and brain tumors.

   http://donmatesz.blogspot.com/2009/10/some-interesting-links.html

   http://www.msnbc.msn.com/id/33025612/ns/health-cancer/

   http://www.medicalnewstoday.com/articles/161496.php

   Seems that cured bacon isn't that bad after all right?
   Is it nitrate free bacon better?

   I have a the moment in my fridge a pack of nitrate-free free range bacon and normal free range bacon.

   I actually had a rasher of each this morning.

   Taste wise I prefer normal bacon than nitrate-free. Also nitrate-free stinks while cooking! (and brings not very nice comments from my flatmates...) It is also a much stronger taste, which I don't dislike at all, but I like much more the normal one.

   What you think?

   Posted 5 months ago #
2. 

   Covo
   Member

   by the way, the normal bacon I have is uncured...

   Posted 5 months ago #
3. 

   OnTheBayou
   Member

   But, of course, they have to stick in the CW, all evidence to the contrary be damned.

   "Even if there is no connection to glioma risk, though, there are still plenty of other health reasons to limit red and processed meats in the diet, Michaud pointed out. Studies have linked high intakes to a number of diseases, including heart disease and colon, stomach and breast cancers."

   Posted 5 months ago #
4. 

   Jess
   Member

   Hmm...Why do they group red and processed in the same category?

   I can't believe that nitrates don't carry some sort of ill effect. They're PRESERVATIVES after all, unnatural, manmade creation, and isn't that the total opposite of primal eating? :)

   Posted 5 months ago #
5. 

   OnTheBayou
   Member

   Jess, so is salt..........

   Posted 5 months ago #
6. 

   hannahc
   Member

   OTB salt is not manmade at all! Natural sea salt is harvested in France and other places just like any other mineral. Morton's is processed, but we've had that discussion before ;)

   Posted 5 months ago #
7. 

   OnTheBayou
   Member

   That's my point, hannahc. If I read her correctly, her issue was with preservatives generally, and that at least salt qualifies as natural and hence, not man made.

   Posted 5 months ago #
8. 

   klcarbaugh
   Member

   Nitrates are probably not horrible... aren't there natural nitrate in other foods?? (Like celery).
   Salt is natural. It is in seafood. I haven't found sufficient evidence that even excess salt does anything. And seriously, there are other things that raise blood pressure, so don't even bring up that one... unless you legitimately have evidence that it is the salt and not the fructose, inflammation, etc. As far as I know there are no studies that can differentiate.

   Posted 5 months ago #
9. 

   Jess
   Member

   Isn't there some salt in animal meat anyway? I don't see any big issue with the stuff either, mooooderation as they say, just don't douse your foods in it obviously. Ah man, disgusting... :p

   Posted 5 months ago #
10. 

    Geoff
    Member

    Isn't it really a question of concentration? Sea salt is a natural substance. There may be naturally occurring nitrites in celery and naturally occurring salts in meats too. Still in their natural state those nitrates and meat-salts exist in nowhere near the concentrations they are found in "processed" meats. Even sprinkling sea salt on food to season it doesn't raise the concentration to the levels of processed meats. Too little salt is no good for our bodies, but it's hard for me to think there isn't an amount that is excessive. After all, the reason salt is used as a preservative is because its applied at levels that have a toxic dehydrating effect on bacteria and fungi.

    Posted 5 months ago #
11. 

    Jess
    Member

    Well said, Geoff...Makes me second-guess buying the grocery store's bacon...

    Posted 5 months ago #
12. 

    musajen
    Member

    http://junkfoodscience.blogspot.com/2008/07/does-banning-hotdogs-and-bacon-make.html

    Higher levels of nitrates occur naturally in vegetables than what is used to cure meat?

    Posted 5 months ago #
13. 

    klcarbaugh
    Member

    Wow. It's settled then. That article must have had 40 cited courses. Great!
    I am not afraid of nitrates/nitrites any longer after reading that.

    Posted 5 months ago #
14. 

    Jedi
    Member

    interesting website musajen . Have you read any of her articles on why its not unhealthy to be obese?

    Posted 5 months ago #
15. 

    SerialSinner
    Member

    Not so fast people! Nitrates and Nitrites can apparently react with the proteins in meat to produce nitrosamines. And nitrosamines are believed to be strong cancer precursors.

    I think it's still a good idea to avoid them.

    Posted 5 months ago #
16. 

    SerialSinner
    Member

    Plus nitrate concentrations tend to be much lower in organic crops due to the lack of artificial fertilizers in them.

    Posted 5 months ago #
17. 

    klcarbaugh
    Member

    Did you read the article serial? It talks about nitrosamines. And about the orgainc crops, can you provide any evidence/links please??

    Posted 5 months ago #
18. 

    klcarbaugh
    Member

    Jedi... what on earth are you talking about??

    Posted 5 months ago #
19. 

    SerialSinner
    Member

    chill, klc.

    Nitrates and nitrites can bind to amines, which are typically present in meat, resulting in nitrosamines. That's why the source of nitrites and nitrates do matter.

    The links suggest a lack of correlation between nitrosamines and cancer. This might be true, and maybe our nitrite/nitrate fears are nothing but CW based in poor evidence. But maybe not. I'd say more research would shed more light into this.

    And about your demand for proof, I'll trust in your ability to google.

    Posted 5 months ago #

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