[Slapshot]

Originally Posted by keriann_forgoodthistime

what IS the deal with sodium nitrates? why are they so bad? off to do a google search, I guess (still would like an answer though - for other people who don't know!)

QUICK EDIT:
ok, after i first posted, i found this on the wikipedia site:
Sodium nitrate is used as an ingredient in fertilizers, pyrotechnics, as a food preservative, and as a solid rocket propellant, as well as in glass and pottery enamels; the compound has been mined extensively for those purposes.

wow. something that is used in fertizlizers, pyrotechnics, solid rocket propellant, glass & potter enamels?????? we're eating something that is put into all of THAT???!!!!! that's insane!

Well, even I didn't know that.

You should google "sodium nitrite" (i, not a). That's the one that had me concerned. There seems to be two sides to the story, but this is the link that started my research: Processed meat consumption results in 67% increase in pancreatic cancer risk, says new research by Mike Adams the Health Ranger. There are scientists out there who don't think that sodium nitrite (as used in our food supply) is any threat. So, YMMV....

Here's what wiki has to say, in part:

A principal concern of sodium nitrite is the formation of carcinogenic nitrosamines in sodium nitrite containing meats exposed to high temperatures. Sodium nitrite's usage is carefully regulated in the production of cured products in the United States as the concentration in finished products is limited to 200 ppm, and is usually lower. In about 1970, it was found that ascorbic acid (vitamin C) inhibited nitrosamine formation.[citation needed] Consequently, the addition of at least 550 ppm of ascorbic acid is required in meats manufactured in the United States. Manufacturers sometimes instead use erythorbic acid, a cheaper but equally effective isomer of ascorbic acid. Additionally, manufactures may include alpha-tocopherol (vitamin E) to further inhibit nitrosamine production. Alpha-tocopherol, ascorbic acid, and erythorbic acid all inhibit nitrosamine production by their oxidation-reduction properties. Ascorbic acid for example, forms dehydroascorbic acid when oxidized, which when in the presence of nitrous anhydride, a potent nitrosating agent formed from sodium nitrate, reduces the nitrous anhydride into the nitric oxide gas.[2]

Finally, regardless of what conclusions one may draw from the research, Dr. A. says to avoid sodium nitrite, so that's what I try to do...