2 ms·
Citation? I did some googling and some wikipeding and can't find anything like that.
by BenjiWiebe 4y ago
Citation? I did some googling and some wikipeding and can't find anything like that.
- atdrummond 4y agoHe’s referring to nitrates becoming nitrosamines. The only way to avoid this is to cook meats low and slow - which results in frankly unfavorable texture characteristics for pork products like bacon and pepperoni. See: https://www.sciencedirect.com/topics/neuroscience/nitrosamines https://www.sciencedirect.com/topics/neuroscience/nitrosamin...