Are Nitrites Dangerous?
Does Maple Leaf “Natural Selections” Contain Nitrites?
(Revised 7/15)
The question here is…is there a difference between “natural” vs “chemically” derived nitrite?
The Maple Leaf website states that “We removed artificial preservatives and replaced them with sea salt, lemon juice and cultured celery extract, which are natural preservatives.” It would be more accurate to state that cultured celery extract is a natural source of nitrite (celery is loaded with nitrate), or that they’re using nitrate derived from celery. When asked to compare cultured celery extract to sodium nitrate in this CBC news article, nutrition expert Dr. Yoni Freedhoff said “for all intents and purposes it is bio-chemically identical.” Read more here.
However, the source of these “nitrites” are “cultured celery extract”…a healthier version than the chemically derived. But is this healthier?
A recent article published in the Huffington Post, The Nitrite Nightmare, suggests a spin:
“So can nitrites build up in your body? The simple answer is no, nitrites are actually depleted before they have a chance to build up. The majority of nitrites are excreted through urine within five hours of ingestion. The human body actually produces nitrites naturally. Salivary nitrites (those produced by your salivary glands) account for the majority of your total nitrite exposure due to the fact that most nitrite (50-70 percent) is consumed through fruits and vegetable. Post consumption nitrate is converted to nitrite after coming in contact with your salvia.Recent studies have actually shown that the exposure to nitrites are beneficial for immune and cardiovascular function and are being studied as a potential treatment for hypertension, heart attacks and sickle cell and circulatory disorders…”
And then there are those who say that nitrites cause cancer. Such is the case in an article written by Mike Adams (from Natural News):
“Sodium nitrite is a dangerous, cancer-causing ingredient that has no place in the human food supply,” he explains. The USDA actually tried to ban sodium nitrite in the 1970’s, but was preempted by the meat processing industry, which relies on the ingredient as a color fixer to make foods look more visually appealing. “The meat industry uses sodium nitrite to sell more meat products at the expense of public health,” says Adams. “And this new research clearly demonstrates the link between the consumption of processed meats and cancer.”
So what gives?
Personally, I believe the bigger issue here is “processed” meats. Is the meat from organically raised animals? What has been added? Certainly…I would not worry about salt and celery! This reminds me of how people worry a lot about naturally occurring MSG…which comes from amino acids.
What do you think? I would love to hear your comments!!
is a board-certified Chiropractic Physician and Life Coach who also holds a Bachelor of Science degree in Human Biology, and a minor in Medical Research. She is a life-long athlete who after curing herself 100% naturally from MS and anxiety, became an avid nutrition health researcher/promoter.
She has been featured in many Health magazines and has been a guest on radio talk shows in the USA, Canada, United Kingdom, and Australia. She is the author of Health Freedom Revolution: Exposing the Lies, Deceit and Greed of the Medical Profession, Founder of Online Holistic Health, and a contributing writer for other popular informative health website/blogs.
She is the host of Holistic Health Radio – where she discusses how she recovered her health as well as other hot health topics, and she is also co-founder of Crazy Meets Common Sense! – The Podcast that Makes Sense Out of the Crazy, to Help You Live a More Healthy, Fulfilling and Empowering Life!
Paleo Rick Niagara
December 27, 2013 @ 10:45 am
I would not worry about salt and celery. I thought that was how they were able to state no Nitrites added, but when combined they create more Nitrites than the ones that do add it. My rule is if it is made in a plant, don’t eat it.
July 26, 2014 @ 4:16 pm
I’m a little late to the game, just ran across this article. Interesting take to say the least. In regards to the above comment by Rick “if it’s made in a plant I don’t eat it” I’m just curious as to how this works? Every animal that is slaughtered is done so in a plant unless it’s killed on farm or hunted. I mean if we look at the reality of things, if we didn’t process everything in a plant under inspection there is no way we could feed the growing populations.
I do have a question for the author, why suggest organic only? Don’t get me wrong, I love choices and whole heartedly believe in providing consumers with choices between organic, all natural or conventional, but why tout organic when the real topic that I’m seeing here are added ingredients? To date there is no evidence slating organic as being a healthier or safer alternative to conventional products.
July 28, 2014 @ 10:50 am
Hi David!
To answer your question, there is a lot of evidence proving that organic is indeed healthier. Here is one such study done in 2014: http://www.ncbi.nlm.nih.gov/pubmed/24968103
I suppose you are right, however…people should have the choice.
My personal choice is pesticide/chemical free food (and GMO free). Just using common sense, I see absolute no positive health result from ingesting chronic amounts of poison. It would be like offering you a bowl of organic fruit with a side vial of pesticides, so you could pour it all over your fruit yourself. Would you if you had the choice? If you ingest conventionally grown fruit…the choice has been already made for you. You just can’t “see” it.
I cured myself from MS 100% naturally just over 10 years ago, and eliminating unnecessary chemicals was a big part of my recovering. Will eating a conventionally grown grape kill someone or make them sick…no, but eating many over many years can – and it does.
Thanks for your comments and expressing your opinions!!