3 ms·
Are you talking about sausage? Because herbs aren't for preservation in sausages. The 'natural' preservative in sausages is celery, which has nitrate, which is
by roel_v 7y ago
Are you talking about sausage? Because herbs aren't for preservation in sausages. The 'natural' preservative in sausages is celery, which has nitrate, which is then converted to nitrite during curing. 'Biological' sausage makers still do that, because this way they don't have to disclose nitrite additives, althougj their final product has more nitrite than properly dosed regular sausages.
I still think there's no real problem with eating preserved meat, but the misguided worship of ye good old times needs to stop.
- DiabloD3 7y agoThe way sausage is made now is most certainly a modern invention, but nitrates and nitrites are not bad for you, nor toxic, in of itself as a family of chemicals. The problem in the modern industrial world is the use of artificial nitrates and nitrites present outside of plain sodium or potassium nitrite, which thankfully is starting to become more rare again. Also, there is no scientific link between nitrate consumption and cancer, only really awfully designed papers that somehow, and very unreasonably so, got published in journals.
- mathrawka 7y agoWhat makes you say that all the papers linked here are awfully designed? https://progressreport.cancer.gov/prevention/nitrate https://progressreport.cancer.gov/prevention/nitrate
- totalZero 7y agoYou have to admit, it's pretty cool that celery in the right circumstances can ward off botulism.