Cured vs un cured meats, celery powder vs sodium nitrate. : nutrition

First off, I’ll leave this article here as a reference/starter to the conversation I want to ask about and start up.

https://thecounter.org/organic-celery-powder-nosb-vote/amp/

I’m hoping some of you already have opinions on this or have done research, and I’m also hoping others haven’t and can weigh in on what they make of all this. First, it’s well documented now that processed meats are known to cause cancer. They’re carcinogenic. I believe the numbers is a 30 percent increase in likelihood of developing certain cancers. To my knowledge, scientist don’t know exactly what role nitrates play in this or what specifically prompts them to turn into nitrites (carcinogenic) or of their are any other factors in meat that also could play a role in cancer development. (Forgive me if anything I just reiterated was worded poorly) I recently have began studying cured vs uncured meats, or rather meats that say “no nitrates added” because they use celery stalk and powder to preserve the meat. Celery powder which apparently is used because of its high nitrate content… So not only do we have these companies say no nitrates added, (it should say no synthetic nitrates at least) but we have them use celery powder that actually had been tested to often contain way more nitrates than using sodium nitrates because it is unregulated where as adding synthetic nitrates they can regulate how much they add to it. Apparently testing has shown absolutely no different in harm or effectiveness for using synthetic vs vegetable nitrates and so I’m wondering what is the point of using celery powder for curing? Why do we require companies to say no nitrates added it in reality at least the same amount is being used, in fact most likely more. Lastly, from what I can find I haven’t seen any evidence, but does anyone have info saying anything that would suggest that celery powder is safer or better to use for curing. What’s your guys thoughts on processed meats in general and their consumption in relation to cancer. Is it the curing process, the type of meat (red vs not red meat) etc. Sorry for the long post hah!


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