All you need to know about celery nitrates

Posted by mclean on November 26th, 2019

Nitrates, such as sodium nitrate is often used to preserve processed meats, such as jerky, bacon, and luncheon meats. They are extremely harmful to your health, as they could increase the risk of suffering from a range of heart diseases. However, when it comes to celery nitrates, they have a high absorption of natural nitrate. When they are used to preserve processed meats, they do not contain nitrate.

Why is celery juice a feasible substitute for nitrites in treated meats?
 
The role of nitrites and nitrates to cure meat was likely discovered accidentally. They are natural chemicals, which are found in the air, soil, and water. Nitrates are used as a food additive, as well, to prevent the development of bacteria as well as to improve the color and the taste of foods.

Celery foods are harmless
 
It can be traced to the application of salt that happened to be polluted with sodium or potassium nitrate, which is commonly referred to as saltpeter.  Meats that are cured with these chemicals will retain a red color. They will acquire a characteristic flavor and most notably, are less agreeable to pollution with disease-producing bacteria, predominantly the very hazardous Botulinum clostridium. Inquisitively, regulations specify that the traditional treating process needs adding up of nitrite. Thus, meats, such as McLean meats, which are processed and cured organically with celery juice are good for your health, besides offering a mouthwatering taste.

Celery foods include little amounts of nitrites or nitrates
 
Such terms are confusing for the reason that most consumers look to organically processed meats, such as McLean meats in order to keep themselves away from nitrites. This means that the meats that contain celery juice will usually have a lesser amount of these chemicals. This is because the amount of nitrite that forms from nitrate will be tough to monitor, while in conservatively treated processed meats, the addition of nitrite is sternly controlled by regulations designed to maximize protection against botulism and minimize nitrosamine creation.  This means that any risk because of nitrosamine creation or bacterial pollution in the organically processed meats is more challenging to assess.
 
Despite the epidemiological proof connecting nitrites and nitrates to cancer being weak, and the proven fact that the majority amounts of the nitrite that people ingest will come from the bacterial adaptation of nitrates naturally found in vegetables, many people have a lasting concern about consuming nitrite-treated processed meats. Some vegetables, such as cabbage, beets, carrots, radish, celery, and spinach, have a higher amount of sodium nitrate than others do. About 90% of the nitrite in your body originates from vegetables, while only 10% comes from processed and cured meats that are done with celery juice.
 
There is no recommendation to restrict foods, including McLean meats, which contain celery nitrates. This is for the reason that these meats do not contain preservatives, such as nitrites or nitrates, while processing them.
 
John Wick is the author of this article.To know more about nitrate free bacon please visit our website:mcleanmeats.com