Sodium Nitrite
A curing salt used in processed meats. It prevents botulism but can form nitrosamines, especially when meat is cooked at high heat.
Sodium nitrite is used to cure meats such as sausages, ham, bacon and salami. It keeps them pink and protects against the bacteria that cause botulism.
What the research says
Nitrite can react with proteins to form nitrosamines, particularly when cured meat is fried or grilled. The International Agency for Research on Cancer classifies processed meat as carcinogenic to humans, and nitrite is one of the reasons.
CleanPlate verdict
It does a real safety job, but it is a marker of processed meat. Keep these foods occasional.
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