And get this... Much to my surprise... Green leafy vegetables and root vegetables (cauliflower, spinach, broccoli, carrots, parsnips, etc) provide us with the majority of nitrate consumption.
Nitrate and nitrite are naturally occurring inorganic ions that are found in the soil, drinking water, and food. When combined with sodium they form a salt. This salt is added to meat, fish, and poultry in order to preserve it and keep or enhance its reddish colour. Nitrates, in the environment, are used primarily to make fertilizer. This is why the green leafy and root vegetables contain nitrates. They also help control the bacterium Clostridium botulinum, the bacteria responsible for botulism in canned and cured foods.
When nitrates are consumed, only about 5% is converted to nitrite by bacteria in saliva. The majority of the nitrate is excreted from the body. The nitrite that remains in the body is transported to the salivary glands and secreted in the mouth. Here it can be reduced by existing bacteria and swallowed into the stomach. When the nitrite comes in contact with stomach acids, antimicrobial activity gets stimulated. This helps protect the body from any harmful bacteria attempting to invade the body. Helps in preventing the "trots", "shits", diarrhea, or the medical term, gastroenteritis.
So. To every bright side there is usually a dark side. And here it is...
Nitrates and nitrites are generally nontoxic. However, they can become toxic if cooked at a high heat. For example, frying bacon to get it nice and crispy. Compounds known as N-nitroso compounds (nitrosomine) can be formed and they are known to be carcinogenic in test animals. Studies have not proven this in humans. "Meat" companies generally add ascorbic acid or erythorbic acid to the "meats" in order to prevent this conversion. Ascorbic acid is the fancy way of saying vitamin C. Nitrates can be converted to nitrites, which can form nitrosamines. So, if you love bacon and don't want to have any repercussions from the negative effects of nitrosamines, have a glass of orange juice with your bacon. The chances of nitrites converting to N-nitrosomine will be lessened significantly or even prevented.
If too many nitrates/nitrites are consumed and metabolized by the body, they can have a detrimental effect on the blood. In particular, the hemoglobin. Hemoglobin is a protein found in the blood that contains iron and transports oxygen throughout the body. When nitrates, which are converted to nitrites, are absorbed into the bloodstream, they attach themselves to the hemoglobin. The iron is oxidized creating methemoglobin. As a result, oxygen is no longer able to attach itself to the molecule for transport through the body. This condition is known as methemoglobinemia. If the levels get high enough, this can lead to cyanosis (bluish tinge to lips and skin) - most common sign. Weakness and rapid heart rate while at rest follows, eventually climaxing with loss of consciousness, seizure, coma, and death. The latter is extremely rare and usually only seen if individuals purposefully ingest nitrates/nitrites. Infants are more susceptible to the effects of nitrates/nitrites from food or water. Most healthy people have a relatively low level of methemoglobin in their blood.
I am not saying to go out and eat a pound of bacon, or any of the aforementioned "meats", every day. Nor am I saying ignore it all together. You are all big boys and girls. Just be cautious of what you are eating and eat in moderation. By the way... I am not a physician, nor a dietician. This is just reference material.
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