Originally published March 20 2014
Most processed meat is cured with toxic chemicals known as nitrites and nitrates, which give them their distinctive red color
by David Gutierrez, staff writer
(NaturalNews) The distinctive red color of hot dogs, bacon and some sausages may appear to be the healthy flush of just-slaughtered meat, but of course any processed meat being sold in a store was slaughtered long, long ago.
That pink color actually comes from additives called nitrites and nitrates, which are toxic preservatives that kill off bacteria and other living things and thereby increase the shelf life of processed meats.
Indeed, sodium nitrite is so toxic to the human liver and kidneys that the FDA unsuccessfully tried to ban it in the 1970s.
Nitrites are potent preservatives and also give food a distinctive flavor, so food producers have been reluctant to phase them out.
Consumer pressure is finally starting to yield results in this regard, however. "Nitrite-free" sausage can now be purchased in the refrigerated section of grocery stores, often colored with annatto or other plant-derived dyes.
Even nitrite-free processed meats are not particularly healthy, however, and should not be consumed regularly.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml