Sodium Nitrite
Sodium nitrite is a yellowish-white powder or crystalline granule that is used as a preservative in processed meats like bacon, deli meats, and hot dogs to enhance color and flavor while preventing bacterial growth.
Why is it used?
Food manufacturers turn use sodium nitrite for several reasons:
Preservative: Sodium nitrite prevents the growth of Clostridium botulinum, a bacteria that can cause fatal food poisoning.
Color fixative: Helps maintain the pinkish-red color in cured meats.
Flavor: Contributes to the characteristic salty flavor of cured meats.
But there are also industrial uses for sodium nitrite:
Corrosion inhibitor: Used in antifreeze and in metal treatment processes for steel and aluminum alloys.
Heat transfer: Acts as a heat transfer medium in industrial applications.
Chemical precursor: Used in the production of other chemicals, including pharmaceuticals, dyes, and pesticides.
What does research say about its safety?
Research shows that sodium nitrite is “safe” in moderation as a food preservative but can be toxic and potentially carcinogenic in high doses.
Long term health effects: increased risk of certain cancers such as stomach and esophageal, increased risk of heart disease, diabetes, and neurological diseases.
Acute toxicity: trouble breathing, collapse, vomiting, diarrhea, abdominal pain, methemoglobinemia (blood poisoning).
Where will you find it?
HFCS is present in a wide range of everyday items, especially packaged and processed foods. Common sources include:
Bacon
Ham
Sausages
Deli meats
Hot dogs
Corned beef
How can you swap it out?
To avoid sodium nitrite in food, avoid processed foods and read labels carefully for ingredients like sodium nitrite, potassium nitrite, or “curing agents” like celery powder. Also, be aware of products labeled “uncured” or “no added nitrites” as they often use natural sources like celery powder, which can still contain nitrates.
If you do consume meat containing nitrites, be careful not to cook them at a high temperature which can increase the formation of harmful nitrosamines.
Instead, choose organic foods, as they cannot be preserved with synthetic nitrates and nitrites, and eat a diet rich in antioxidants like vitamin C, which can help reduce the conversion of nitrates and nitrites in the body.
