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"Nitrite free" and "naturally cured" sausages generally contain even more nitrite than traditional curing, sourced naturally from celery sap: https://www.reddi
by Scaevolus 8y ago
"Nitrite free" and "naturally cured" sausages generally contain even more nitrite than traditional curing, sourced naturally from celery sap:
https://www.reddit.com/r/worldnews/comments/aantfo/stop_adding_cancercausing_chemicals_to_our_bacon/ectix6c/ https://www.reddit.com/r/worldnews/comments/aantfo/stop_addi...
Maybe we'll switch to irradiation! You don't need nitrites at all if you kill botulinum spores with 20kGy of gamma rays. https://doi.org/10.1016/j.radphyschem.2015.10.008 https://doi.org/10.1016/j.radphyschem.2015.10.008
- drb91 8y agoI was under the impression irradiation changes flavor.
- hsudheh 8y agoOr, you could just stop eating corpses.
- sunshinerag 8y agowhat live organisms do you eat?
- Justin_K 8y agoHumans are omnivores.
- dang 8y agoPlease don't do this here.
- justtopost 8y agoOr, perhaps our USDA rules need an overhaul to allow sales of uncured bacon? Seems the easier solution. Shorter shelf life, but its not like bacon sits around uncooked that often. I used to get it from my local farm, but their new butcher is hamstrung by regulation, and I have to settle for briney salt-cured bacon.
- shostack 8y agoSo which label indicates the least bad option for bacon and ham for those of us ok with some minor risk but not wanting to devour a ton of unnecessary nitrites (naturally created or otherwise)?