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One Thing That May Help Us Make Better Decisions With Processed Food
It’s hard to detect but necessary for good health
There are a vast number of chemicals riddled in all of our produce.
Do you leave yourself susceptible to something chemical and antibiotic-free?
I don’t trust food companies often, and even though I’m inclined to read labels before deciding to part with my money, I’m still mindful of the consequences.
One particular compound I’m very worried about is nitrates & nitrites.
These chemicals give meat its pink colour and delicious flavouring.
You can find this compound readily in salami, bacon and other meats, which require curation as a form of processing.
Some meats are nitrate-free, which is handy, but I often wonder what other chemicals they contain to give it that added flavouring.
Although nitrate is ‘stable’, it may convert into a more reactive nitrite ion in the body.
Get this — when your stomach is in an acidic environment or under the high heat of a frying pan, nitrate can undergo a reactive form of nitrosamines, which has been linked to various cancers.
