steptoe wrote:... why should we here give a monkeys uncle what the americans say we can and can't have in our food we are bowing down to these countries
I'd like to add my voice to those who thank you both for your exchanges. As an ex chemist I do have an inkling of the processes involved, though I've no idea as to whether the risks from nitrosamines are serious or trivial. I do know that when we used one of them in the lab, we had to take special precautions because they are a "known carcinogen". But there's clearly a world of difference between the risks involved in handling a strong solution and those from possibly ingesting microgram quantities.BBQer wrote:I agree with you, Patricia. It is a bit confusing, but also very interesting. I really do like to learn new information.
Thank you Oddley and Dougal. I do appreciate the debate and exchange for the sake of my learning this craft.
Quite right!! I've just a good look (googly woogly for nitrite ascorbate reactions) and this popped up!saucisson wrote:As I understand it, nitrite is further reduced to nitric oxide which then reacts with myoglobin to produce the red/pink colour. But that's only my understanding, so I'd take it with a pinch of salt
VitaminX wrote:There are strict rules if ascorbic acid is used in brines/pickles. These rules are taught to cure specialists.
DanMcG wrote:I've been having some good discussion on another forum about nitrosamines and while searching for more info here,
I'm mainly posting here now so I can find this thread again, but also to see if anyone has anything to add to the debate. I'm still not sure I understand why the US doesn't allow nitrAte in there bacon? is it because it will continue to break down to nitrite and create nitrosamines?
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