August 2008 Issue
New Research Suggests Natural Nitrates Actually May Be Good for You
There may be good news for much-maligned nitrates if a preliminary animal study from Sweden pans out in humans. Nitrates and nitrites, preservatives used in some foods, particularly cured meats and pickled foods, have long been labeled as precursors to known carcinogens. In fact, the Center for Science in the Public Interest, a D.C.-based consumer activist group, recently renewed its call to avoid the additives sodium nitrate and sodium nitrite, which are used to suppress the growth of bacteria and maintain color in bacon, corned beef, hot dogs, ham, luncheon meats and smoked fish.
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