Your Daily Additive – Sodium Nitrate

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.

Sodium Nitrate/Nitrite

(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).

Sodium Nitrate

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



Legal G.R.A.S

G.R.A.S. List

Some extra reading material

Your Daily Additives – MSG Daily Additives – High Fructose Corn Syrup Your Daily Additives – Aspartame






John Parks
For two years I've thoroughly enjoyed researching the food additives "scientests" produce and put into all processed food. Also how the FDA classifies them as G.R.A.S. (Generally Recognized As Safe) With about 95% of the research I've done over the last two years the actual science, toxicity reports, manufacturing processes and pure technical aspect of it suggests otherwise.

When you see something that is "hazardous by definition", toxic, poisonous or corrosive and it's in the food you're eating, you would surely have to stop, think and ask, "That's going to go in me. Wait... It passes through the placental barrier? It decreases the testicular weight in mice? It's produced with volvano ash? It's processed with asbestos and krypton gas?"

Now, my main argument is this: If you know the food additive is toxic, corrosive or hazardous by definition, if it requires flammable or corrosive DOT stickers while transporting, if it has saftey precautions, spill procedures and you must wear suitable protective clothing while handling... Can you even assume it's safe to eat?

Irregardless of the exposure limits, the actual amount in food itself, how many regulations and standards there are or how low the toxicity may be... It is the general principle that the additives are still put in the foods you eat on a daily basis. I personally don't believe that when a tomato is dropped you have to evacuate the area and seal off the exits. Because that is exactly the procedure for some of the chemcial agents the FDA allowed in food.