Sodium nitrite can be said to be a chemical component that makes people "smell the wind and fear".
Some friends will ask, why is there sodium nitrite in the ham and the claw, and food production companies do not pay attention to the safety of consumers? And just blatantly write this ingredient on the ingredient list, not afraid of being caught?
List of ingredients for pickled pepper claws
Ham ingredient list
It is such a chemical ingredient that has been written more than 8,000 times, and Hualang will talk to you again today about what kind of thing it is.
Although nitrite is a carcinogen, it is also a legal food additive.
Food additives ≠ illegal additives
Enterprises are not fools, the state allows things, they dare to add ah.
First of all, let me tell you about a botulinum toxin.
Botulinum toxin has the title of "King of Poisons", and its toxicity is 10,000 times that of potassium cyanide and 100,000 times more poisonous than that of the rattlesnake. Botulinum toxin only needs 0.1 to 10 mg to kill people, which means that 1 gram of botulinum toxin can destroy a million males! You know how poisonous this thing is!
And meat products are likely to be infected, and the most terrible thing is that you can't see whether there is "botulinum toxin" at all.
Oh, off-topic, don't think that "botulinum toxin" is useless, scientists have found that after careful calculation, controlling the use of doses can eliminate wrinkles - wrinkles are caused by excessive muscle contraction, as long as the local muscles can be relaxed.
Nitrite is a preservative that can inhibit the growth of botulinum toxin, and the amount added is also within the scope of the national limit.
If I want to eat pickled pepper chicken claw, if there is no sodium nitrite on the ingredient list, I am not at ease, after all, I am also afraid of being poisoned by botulinum toxin!
Some friends still have a question about the pickled pepper claw, that is, why the bones of the pickled pepper claw are red inside, is it not cooked!
This is actually the reason for nitrites.
In addition to the pickled pepper claws in the supermarket, like ham sausage, canned meat, which also contains nitrites, the meat bought in the supermarket is relatively red, because nitrite also has a color effect, which can make meat products with hemoglobin appear rose red.
The pickled pepper claw only contains hemoglobin in its bones.
So do we have to suffer carcinogens in order to avoid botulinum toxin?
Sodium nitrite is not actually a carcinogen, and the reason it causes cancer is that it needs to produce nitrosamines under certain conditions.
This condition is: based on the stomach acid in the body, and then react with proteins. And not all sodium nitrite will be converted to nitrosamines, only if you eat a lot of sodium nitrite, and your body is not enough vitamin C, it will be converted to nitrosamines.
Therefore, it is necessary to pay attention to the fact that it is not that you cannot eat foods containing nitrites, but that you cannot eat too much, or you cannot eat them for a long time. There is also vitamin C that prevents nitrite from being converted into nitrosamines.
The above paragraph should be the main point!
Well, we know this knowledge point and then look back at the ingredient list.
You should often see a thing called D-iso-ascorbate sodium, which is vitamin C sodium.
So when sodium nitrite and sodium D-isocorbic acid are eaten together, in the body, sodium D-isocorbic acid can prevent the production of nitrosamines.
But this kind of food we still need to eat less, processed meat products are originally listed as carcinogens, eat more unhealthy, there is no nitrate risk, should eat less.
Therefore, as long as nitrite is used reasonably and legally in the food industry, the advantages outweigh the disadvantages, and the safety factor is very high.
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