4 ms·
> Valisure also conducted tests with simulated gastric fluid (at body temperature, 37 degrees Celsius) and added sodium nitrite, simulating a diet with high lev
by victor9000 7y ago
> Valisure also conducted tests with simulated gastric fluid (at body temperature, 37 degrees Celsius) and added sodium nitrite, simulating a diet with high levels of the common preservative found in processed meats, and found high levels of NDMA
- endothrowho333 7y agoSee page 7: https://www.valisure.com/wp-content/uploads/Valisure-Ranitidine-FDA-Citizen-Petition-v4.12.pdf https://www.valisure.com/wp-content/uploads/Valisure-Ranitid... They did NOT simulate a normal diet with common levels of sodium nitrate. At 10 mM there is no NDMA found. Sodium nitrate concentrations for meat are much lower than 10 mM. The FDA puts a strict upper limit of sodium nitrate concentrations in meat at 100mg/kg, so around a concentration of .015mM (!) I don't need to do any further math to tell you no one is eating that much cured meat in a single sitting (it's simply not possible).
- CrazyStat 7y agoNot very helpful with knowing how much sodium nitrite they added. Are they simulating the diet of someone who eats a bologna sandwich for lunch every day, or the diet of someone who eats nothing but twenty pounds of straight bologna every day? Edit: sibling comment provides some evidence that the concentrations of nitrites where they observed NDMA are much higher than what might be expected in a normal diet.