Augh!
Augh! There is no such thing as nitrate/nitrite free bacon, or other stuff. They can only say that because of ridiculous labeling laws! Look at the label. They all have celery juice or whatever in them because it CONTAINS SODIUM NITRATE/NITRITE. But it's natural, so they can call it nitrate/ite free. JFC, people.
In addition, decades ago, when this stuff was first mentioned as a cancer risk, like, before some of us were born, many manufacturers started adding vitamin c (ascorbic acid) or other things into their products to offset the risk of nitrosamine formation. Look at the label on Oscar Mayer bacon. There's sodium ascorbate. That's vitamin C. Helloooooo.
Lastly, maybe they have come up with something else to inhibit botulism, but sodium nitrite is apparently pretty reliable in this regard. We are omg so privileged spoiled when it comes to our food supply, but rare cases of botulism happen. We have modern medical care, but people still die occasionally. I could die now from botulism, or wait and die from colon cancer. False dichotomy, but still some truth, there. Perspective, people.
Could we get a food scientist in here, somewhere? The media is obviously not listening, because I heard a quite intelligent set of responses for the most part from people on some NPR show today, and the questions and the call ins still contained a measurable proportion of headbanging nails on chalkboard GAH! moments.
Maybe it is possible to develop a curing/drying/smoking/whatever process that doesn't include the sodium stuff. Go for it, folks. What we really don't need is the sodium.
#buggerallthisforalark #educationislikeanstd #frackingwindmills
In addition, decades ago, when this stuff was first mentioned as a cancer risk, like, before some of us were born, many manufacturers started adding vitamin c (ascorbic acid) or other things into their products to offset the risk of nitrosamine formation. Look at the label on Oscar Mayer bacon. There's sodium ascorbate. That's vitamin C. Helloooooo.
Lastly, maybe they have come up with something else to inhibit botulism, but sodium nitrite is apparently pretty reliable in this regard. We are omg so privileged spoiled when it comes to our food supply, but rare cases of botulism happen. We have modern medical care, but people still die occasionally. I could die now from botulism, or wait and die from colon cancer. False dichotomy, but still some truth, there. Perspective, people.
Could we get a food scientist in here, somewhere? The media is obviously not listening, because I heard a quite intelligent set of responses for the most part from people on some NPR show today, and the questions and the call ins still contained a measurable proportion of headbanging nails on chalkboard GAH! moments.
Maybe it is possible to develop a curing/drying/smoking/whatever process that doesn't include the sodium stuff. Go for it, folks. What we really don't need is the sodium.
#buggerallthisforalark #educationislikeanstd #frackingwindmills
I wonder if the WHO is glad that they've created this hullabaloo, this brouhaha, this ruckus, or if they're dismayed.
ReplyDeleteSadly, I suspect this will be regarded as no publicity is bad publicity. I mean, the decreased consumption could offset the bacon shortages, right?
ReplyDeleteI will never stop eating hot dogs or bacon. Do your worst, food science.
ReplyDelete