Cured Meat: Here’s Why You Shouldn’t Eat It

Cured meat: how is it cured?

• As early as the Middle Ages, seafaring meat was cured to make it last as long as possible. The meat is treated with so-called curing salt.
• The pickling salt consists of salt and potassium nitrites or sodium nitrites. These are E-substances E249 to E252.
• In connection with the protein from the meat, the nitrite forms so-called nitrosamines. This turns the meat red and kills bacteria.

Eating cured meat: is it carcinogenic?

• However, the resulting nitrosamines also have their downsides. In animal experiments, the substance turned out to be carcinogenic.
• Although comparatively little nitrite is used today, it is still a mandatory component of cured meat. The consumer centers, therefore, advise against too frequent consumption.