By William T. Tyler
The U.S. Department of Agriculture mandates that fresh natural sausages contain no sodium nitrite and/or potassium nitrite, and no nitrates.
The link between high intake of meat and health risks shouldn't come as a surprise, but new research suggests the real culprit may not be the meat, but instead the salt and preservatives including nitrates and nitrites. Processed meats are typically smoked, cured, or salted, adding unnecessary calories, and fats. A recent EFSA (European Food Safety Authority) study found unsafe toxins in smoked meat flavorings giving rise to some health safety concerns.
What is Sodium Nitrite?
Sodium Nitrite is used as a color fixative and preservatives in meat and fish. As a food additive, it serves a dual purpose in the food industry since it both alters the color of preserved fish or meats and also prevents growth of Clostridium Botulinum, the bacteria responsible for botulism. While preventing the growth of bacteria may seem like an unsurpassed benefit of sodium nitrate, and a reason to veer away from all natural sausage, it can be toxic for animals. Studies have been conducted on rats with enough concluding evidence that sodium nitrate as a food additive must be sold in a dyed bright pink color so manufacturers don't mistake it for something less potent and harmful.
Other Uses of Sodium Nitrite
The Manufacturing of Rubber Chemicals
Dyeing and Printing Textile Fabrics and Bleaching Fibers
In Photography as a Laboratory Reagent and Corrosion Inhibitor
In Metal Coatings
Does any of this sound like something you'd be comfortable serving your family at the dinner table?
What is Sodium Nitrate?
Sodium Nitrate has antimicrobial properties when used as a food preservative. Its usage is carefully regulated in the production of cured products. Although less harmful than sodium nitrite, it is still an additive strictly left out of natural food products.
Other Uses of Sodium Nitrate
Extensively used as a fertilizer as well as a raw material for the manufacture of gunpowder in the late nineteenth century.
Production of Nitric Acid
Oxidizer Used in Fireworks
It seems outlandish to think the same chemicals in commercially cured sausages were used to manufacture gunpowder, doesn't it?
Cued meat products normally contain one of these preservatives, which are suspected of contributing to cancer and other health risks. Many people are allergic to nitrites and nitrates as well as fillers such as soy and other common food allergens, so beware of these ingredients in commercial cured varieties. These varieties also contain high amounts of salt, necessary to the curing process, which could be a potential problem for those with high blood pressure.
Allnatural sausage is the only type on the market today held to the standard of not containing any of these additives. By leaving harmful chemicals out, consumers can not only enjoy the flavorful taste of one of the world's most beloved foods, they gain nutrition from them as well. Meats containing pork are rich in thiamine and vitamin B12 which help promote healthy nerves and skin. Many are also a significant source of zinc. Plus they're delicious, especially when you're not afraid of what you're eating!
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