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What's the deal with "nitrate free" cured meats?

jmolinari

By jmolinari
in Food Traditions & Culture

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jmolinari

jmolinari

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Does anyone care to explain to me why people feel better about buying "nitrate free" meats such as bacon or hotdogs, when the nitrates are just substituted by vegetable juices containing super high nitrate concentrations, normally celery (spinach juice would make an even better nitrate concentrate as it has even higher levels of nitrates, but maybe the it would affect the taste)?

I'd like to know, really. You do realize that you're still eating the nitrates, they just are in the celery juice , instead of the nitrate being added as a salt additive. Please, explain. Why do people fall for this marketing gimmick, and do you really believe they are better for you?

Edited by jmolinari (log)

See what I'm cooking on Instagram  |  Curedmeats.blogspot.com  

 

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