It seems every week there is a new food problem that people worry about. One minute experts warn people about high fructose corn syrup, and then they talk about the dangers of fat in the diet.
Recently more and more people are concerned about nitrate in food. Some people may think that nitrate concerns in food are relatively new, but the debate about its presence in consumables has been around since the 1970s.
Before you can understand the recent nitrate controversy, you need to take a quick science lesson.
Difference between nitrite and nitrate.
Some people use the words of nitrite and nitrate alternately, but they are different compounds.
Both nitrite and nitrate are naturally inorganic compounds composed of nitrogen and oxygen. The main difference is that nitrate has three oxygen molecules, and nitrite has only two oxygen molecules.
Nitrate is so common that it is found naturally in soil, water, and air. They are also very versatile compounds.
Nitrates are used in a variety of foods. They can be used to dye food, and are widely used to preserve meat and dairy products that are cured.
They are also used for industrial purposes. You can find nitrates in explosives, fertilizers, and even some types of enamel glass.
Not infrequently certain compounds used for human consumption and industrial purposes. But there is something about nitrate and nitrite that makes them dangerous.
A volatile reaction
Nitrates do not pose much health risk to animals, that’s when they are converted to nitrites so that everything changes.
Nitrate is a stable compound, nitrite is not. Once the nitrate is converted to nitrite, it can turn into nitric oxide or nitrosamine. Both forms of nitrite have carcinogenic properties and are associated with many other health problems.
Nitrosamines only form in certain environments, they must be near amino acids and in high heat. Unfortunately, many popular cured meats are cooked under these conditions.
Since nitrate in food is a controversial topic, some people may wonder how something that is harmful to humans can be safely processed.
If you want to understand the use of nitrates in rampant foods, you need to think about one of America’s most popular foods.
Consider a hot dog
Like many nutritious nitrate foods, hot dogs are typical American food. They are very popular, easy to prepare, and cheap to produce and buy. You’ll find it at almost every sporting event or BBQ, and cut almost every child’s plate.
Despite the popularity of hot dogs, this is one of the worst foods you can incorporate into your body.
If you want an example of unhealthy nitrate levels in the diet, look no further than hot dogs.
Nitrates are an important part of the average hot dog. Unlike some meats, it is very difficult to treat them without the use of nitrates.
There is nothing wrong with the hot dog itself. Anyway, it’s just meat and bread.
The real problem is the way they are processed with nitrate.
Nitrates allow hot dog meat to keep its pink color and prevent it from spoiling too quickly. Without nitrate, it is impossible to process and deliver it as our community does.
Nitrate in food is normal new
Nitrates have become an important part of the preservation process, and effect most of their meat the way they do hot dogs. Nitrate is also very cheap. Using them is the easiest way to keep up with the meat demand in the country.
Almost every type of meat you eat, regardless of whether it is cured, has been treated with nitrates. If nitrate is only in one type of food, it will be simple, but everything is in almost everything.
High levels of nitrate can be found in popular fruits and vegetables. Natural nitrate in vegetables does not cause concern, but its synthetic nitrates.
Nitrate is a popular additive in fertilizer. Fruits and vegetables grown in soil containing nitrates can easily take excess compounds.
Nitrate is highly present in food so some companies rely on the use of other additives to deal with the adverse effects.
Many people do not know this, but hot dogs are processed with vitamin C (although most companies will list it as ascorbic acid on the label) as a way to fight strong nitrate.
It may feel comfortable for some companies that are trying to reduce the damage of nitric food. But others who care about their health will want to reduce as much of the nutritious food from food as possible