date:Dec 24, 2018
fat, though lean and low-sodium options are available.
Processed meats are often cured by adding sodium nitrite, which gives them a pink color and a distinct taste, or by adding sodium nitrite and lactic acid, which provides a tangy taste, according to The American Meat Institute. In the past, nitrates, in the form of saltpeter, were traditionally used. Nitrates or nitrites inhibit the growth of botulism and scientists suspect they may be involved in the formation of cancer-causing compounds in