Re:Food Scientists Are Getting Fed Up with Picky Eaters
by evincarofautumn on Sunday October 14, 2018 @12:37PM
(#18213708)
A good example of this is meats like bacon and pepperoni cured with “celery juice powder” or “celery extract” instead of “nitrates”, when the former contains just as much of the same carcinogenic nitrate salts they would’ve used, but it’s “natural”.
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Re:Food Scientists Are Getting Fed Up with Picky Eaters
by cwyers on Sunday October 14, 2018 @12:50PM
(#18213782)
It can in fact be MORE nitrate salts, because there's a minimum level needed to cure meats, and since celery salt or whatever celery-based product you're using is less consistent in the amount of nitrate included, you have to use enough to guarantee that everything gets enough nitrate, which means that some of what you make will have substantially more nitrate than foods that aren't labelled 'nitrate free.'