Blog #3 Truths about Nitrates, Nitrites, MSG
B.U.L.K #3 - Truths About Nitrates, Nitrites, & MSG
For some food health enthusiasts, these three words are like calling the plagues down upon us. They’re dangerous, they’re evil, they should be avoided at all costs, and ditto any foods containing high amounts of any of them.
But like so many debates on what’s good for our diet and what needs to stay in the cupboard, the fears associated with nitrates, nitrates, and MSG need to be taken with a grain of salt (pun intended) when it come to beef jerky.
Here’s a breakdown of these three substances including how their backgrounds; what they can do when consumed excessively; and what role they play in beef jerky.
Nitrates: Sodium nitrate is the most frequently-mentioned member of this family. It’s used to preserve foods including cured meats, which obviously includes jerky along with the likes of hot dogs, bacon, and ham. It’s found naturally in a couple places in the world, namely Chile and Peru,or can be made artificially. Ironically, what most people don’t know is that it’s also found in vegetables - particularly lettuce, celery, carrots,spinach, and beets. About 80% of the nitrates you consume come from devouring vegetables, not meats. Is sodium nitrate bad for you? Just like everything else, in high enough quantities it can be linked to some nasty things, including colorectal cancer, heart disease, leukemia, lymphoma and several other types of cancer. However, the amount of sodium nitrate used in beef jerky is considered very safe.
Nitrites: So close in name to nitrates, it’s not a surprise that these two entities are always getting confused with one another. Sodium nitrite is another kind of salt. It can occur naturally in most vegetables or as a result of a chemical reaction when sodium nitrate is added to foods. Sodium nitrite used in processed meats to keep the color of the meat looking appealing. The danger comes from what can happen when it is digested. In this environment, it can form nitrosamines in the intestines, which are carcinogenic, and can lead to the likes of colon cancer. To lower your chances, seek out foods with a lot of Vitamin C in them; such as green peppers, oranges, and broccoli. Fortunately, most jerky companies are a lot more concerned with the the flavor than the color, and sodium nitrite is not often added in making beef jerky. (Look out for two year shelf life packages of jerky)
MSG: The acronym for monosodium glutamate, MSG makes food like meat that goes into stews and soups taste more savory. Over the last two decades, MSG has been accused of causing everything from headaches to chronic disease to obesity with negative or mixed results. And even for those who consider it still a threat, a majority of jerky brands have moved away from added MSG. It acts like a natural preservative to make your jerky last longer once opened. Very small amounts are in jerky products if any.
Bottom Line: The amount of misinformation out there about jerky in particular and foods in general is staggering. Before you buy into a food myth, conduct your own research from trusted sources to get all the facts.
Let us know what you think in the comments below!