I have to ask: If you need personal protection to handle “food” ingredients… Can you assume it’s safe to consume? Yet, the FDA still insists putting this chemical in processed and cured meats. Even though the OSHA (Occupational Safety and Health Administration) classifies it at “hazardous by definition”. But, as soon as the FDA gets ahold of it and laces the already hormone and chemical ridden meat, it magically becomes G.R.A.S. Funny how that works.
I always stress the point that it’s irrelevant the amounts in food or even how low the toxicity may be. It is the general principle that you are being slowly poisoned in the first place.
(sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite,
sodium metabisulfite, and potassium metabisulfite)
Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, sausages, peperoni, bacon and hot dogs. Also used in matches, explosives, and rocket propellants, as a fertilizer. Nitrates and nitrites are chemicals used in fertilizers, in rodenticides (to kill rodents), and as food preservatives
Two studies reported that increased risk of brain tumors in children was significantly associated with increased maternal consumption of increasing amounts of cured meats (containing nitrates and nitrites) during pregnancy
Commonly used ingredients for cured/processed meat include Antioxidants such as BHA, BHT and tocopherols (synthetic Vitamin E), Monosodium Glutamate (MSG), Phosphates, Corn Syrup, Modified Corn Starch, Hydrolyzed Protein, and Emulsifiers that include lecithin, mono and di-glycerides.
An example is the use of phosphates in the curing of ham where approved additives are sodium or potassium salts of tripolyphosphate, hexametaphosphate, acid pyrophosphate, or orthophosphates
Propyl Gallate – used as an antioxidant to prevent rancidity in products such as rendered fats or pork sausage. It can be used in combination with antioxidants such as BHA and BHT.
Sodium Eryhorbate – is the sodium salt of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats.
Sodium Nitrite – used alone or in conjunction with sodium nitrate as a color fixative in cured meat and poultry products (bologna, hot dogs, bacon).
The substance may be toxic to blood. Repeated or prolonged exposure to the substance can produce target organs damage.
Do not ingest. May be harmful if swallowed.
Personal Protection: Safety glasses. Lab coat. Dust respirator. Be sure to use an approved/certified respirator or equivalent. Gloves.
Clinical signs associated with nitrate poisoning include: Gastroenteritis, abdominal pain, nausea, vomiting, diarrhea, metabolis acidosis, muscular weakness, dizziness, fatigue, headache, mental impairment, incoordination, convulsions, accelerated heart rate, orthostatic hypotension, dyspnea.
Other Regulations: OSHA: Hazardous by definition of Hazard Communication Standard
This product is on the European Inventory of Existing Commercial Chemical Substances.
WHMIS (Canada):CLASS C: Oxidizing material. Material causing other toxic effects
Some extra reading material
Your Daily Additives – MSG http://www.naturalnewsblogs.com/your-daily-additives-msg/Your Daily Additives – High Fructose Corn Syrup http://www.naturalnewsblogs.com/your-daily-additives Your Daily Additives – Aspartame http://www.naturalnewsblogs.com/your-daily-additives-2/