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What is the issue with Nitrates? - Page 3

post #41 of 47

Links: http://www.wedlinydomowe.com/sausage-making/curing/nitrates

          http://www.extension.umn.edu/distribution/nutrition/DJ0974.html

 

Read the article, the whole article, and you'll probably be as confused as I am!

Still can't find the USDA stuff, but if there's a link, please let me know?

 

My conclusion, and this is "My Opinion", Vegetables contain more nitrates than cured meat. 

We need to go back to natural farming and let the whole world starve!

Leave My Bacon Alone!

 

 

TJ

 

Nitrate Safety Concerns

There has been much concern over the consumption of Nitrates by the general public. Studies have shown that when nitrites combine with by-products of protein (amines in the stomach), that leads to the formation of nitrosamines which are carcinogenic (cancer causing) in laboratory animals. There was also a link that when Nitrates were used to cure bacon and the latter one was fried until crispy, it helped to create nitrosamines. In order to accomplish that the required temperatures had to be in the 600° F (315° C) range. Most meats are smoked and cooked well below 200° F (93° C) so they are not affected. Those findings started a lot of unnecessary panic in the 1970’s about the harmful effects of nitrates on our health. Millions of dollars were spent, a lot of research was done, many researchers had spent long sleepless nights seeking fame and glory, but no evidence was found that when Nitrates are used within the established limits they can pose any danger to our health.

A review of all scientific literature on nitrite by the National Research Council of the National Academy of Sciences indicates that nitrite does not directly harm us in any way. All this talk about the danger of nitrite in our meats pales in comparison with the amounts of Nitrates that are found in vegetables that we consume every day. The Nitrates get to them from the fertilizers which are used in agriculture. Don’t blame sausages for the Nitrates you consume, blame the farmer. It is more dangerous to one’s health to eat vegetables on a regular basis than a sausage.

No Creosote! A-Maze-N Smokers

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post #42 of 47
Quote:
Originally Posted by DanMcG View Post

 


How the hell can a simple fact based discussion turn into the same old two sided pissin match?

 

This get's old sometimes.

 

 



 

icon14.gif

 

I know I am done with it.

post #43 of 47
Quote:
Originally Posted by Pyro50 View Post

Been reading the Bacon cure discussions and there is a wealth of informative posts out there, thanks guys.

 

One thing I couldn't find (forgive me if i missed it) is the logic behind the USDA's guideline against Nitrates in bacon (or "anything fried" as someone put it).

 

Is it carcinogenic(or more so than the other cures)? Or is there a greater risk for bacteria growth if used incorrectly?  Or????????

 

I don't want to start the debate of one vs. the other again here, so.......JUST THE FACTS MA'AM!!! 


This is the OP's thread

 

The OP wants the "Facts" and I think that I dug out some good info.  Maybe not "Facts", but good info.

I happen to trust the U of M Extension Service and the other source seemed to confuse the issue, that's why I posted it.

 

My point is, it's confusing as hell, and just what or who do we believe or trust?

 

Help the guy out........

Maybe we can all learn a thing or 2 along the way.

 

I still have no dog in the fight

 

 

TJ

 

 

 

 

 

No Creosote! A-Maze-N Smokers

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post #44 of 47

I couldn't agree more Todd, it is confusing,  I've been researching it on and off for a while now and still have a lot to learn.

 

post #45 of 47

Is this not a moot point?...There are Bacon Recipes that contain all kinds of stuff but in General...Cure #1 containing Nitrite for Bacon, Ham and it's variants...Cure #2 containing Nitrite and Nitrate for DRY CURED STUFF,to be eaten as is.  The folks here at SMF have some of the Best Bacon Recipes I have ever seen and NONE, that I've found, contain NITRATE! aka Cure #2...So Moot Point, am I right?

 

This is an interesting read...http://culinaryarts.about.com/od/seasoningflavoring/a/nitrates.htm

My Dog is a little winded from the "Cure" thread...But he learns from and enjoys a Good Fight now and then...thumb1%20copy.gif ...JJ

 

 

Edited for Accuracy

Note in the above I was being specific about Cure #2...I forgot about TQ and it's SMALL amount of Nitrate, half the amount by weight of Cure#2...I have looked into the safety of TQ and have found no indication that there are any problems with it's use...JJ

 

 

post #46 of 47
Quote:
Originally Posted by DanMcG View Post

I couldn't agree more Todd, it is confusing,  I've been researching it on and off for a while now and still have a lot to learn.

 


I learn something every day and this place has taught me a lot!

 

Much info we receive from our Government, contradicts itself.  The USDA may make a claim that the FDA does not necessarily follow to the letter. 

I'm not sure where the line is drawn between the USDA and the FDA, and this seems to lead to even more confusion.

 

Does the USDA control commercial processors?

Does the FDA control the non commercial food supply?

Since we are not commercial processors, do we follow USDA or FDA guidelines, or Both?

 

 

Todd

 

 

 

No Creosote! A-Maze-N Smokers

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post #47 of 47
Quote:
Originally Posted by solaryellow View Post

 

icon14.gif

 

I know I am done with it.


Me too---My Dog is Mute.

 

Bear

 

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