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USDA regulations only recognise bacon as "cured" if it has been treated with synthetic nitrites or nitrates (e.g. sodium nitrate or potassium nitrate). This means that bacon cured with nitrites derived from celery or beets (which has the same chemical outcome) must be labelled "uncured" and include a notice such as "no nitrates or nitrites ...
The American Heart Association advises no more than two servings a ... sodium and preservatives like nitrites and nitrates. Just one slice of raw bacon (28 grams) contains 110 calories, 3.8 grams ...
Even "healthier" meat options like turkey bacon are typically processed in the same way, DeCicco warned. ... DeCicco also recommended organic, nitrate-free chicken sausage as an alternative, since ...
Nitrates and nitrites extend shelf life, [citation needed] help kill bacteria, produce a characteristic flavor and give meat a pink or red color. [16] Nitrite (NO − 2) is generally supplied by sodium nitrite or (indirectly) by potassium nitrate. Nitrite salts are most often used to accelerate curing and impart a pink colour. [17]
Also called Pink curing salt #2. It contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. [4] The sodium nitrate found in Prague powder #2 gradually breaks down over time into sodium nitrite, and by the time a dry cured sausage is ready to be eaten, no sodium nitrate should be left. [3]
Limit the processed types of pork, like cured bacon and ham, the dietitians say. They’re higher in salt and cured with nitrates and nitrites, Politi notes.
Processed red meats such as bacon, sausage, hot dogs and deli meats often contain higher levels of sodium, nitrates and saturated fat.
Most pre-sliced lunch meats are higher in fat, nitrates, and sodium than those that are sliced to order, as a larger exposed surface requires stronger preservatives. [1] As a result, processed meats may significantly contribute to incidence of heart disease and diabetes, even more so than red meat.