salami on the trail without nitrites/trates

Yes nitrates and nitrites are wicked bad for you.

I don't think the nitrates play a significant role in preserving the meat. I think they preserve the color mostly. This place says their nitrate free stuff lasts for month's unrefrigerated: http://www.fortunasausage.com/category_s/36.htm

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Can you provide any credible studies that have shown eating nitrates/nitrites in cured meat is not bad for you? My understanding is that there is a wide body of evidence that eating cured meats with nitrates/nitrites leads to increased risk of several forms of cancer:

http://fedup.com.au/factsheets/additive-and-natural-chemical-factsheets/249-252-nitrates-nitrites-and-nitrosamines

I am all for moderation in life (and occasionally indulge in a nitrate-sicle), but I would never suggest the science is conflicting. Nitrates are bad for you, and according to the link I provided above, you can still pack preserved meats without them.

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> the top three causes of death are stroke, cancers and heart defects.
> If there are any immortals on this forum, please tell us how you avoided those three.

Avoiding those three is not that hard, but try avoiding taxes and politicians …

Cheers
PS: sardines – I like it.

"Avoiding those three is not that hard, but try avoiding taxes and politicians …"

How about if we feed the nitrites and nitrates to the politicians?

–B.G.–

It's mostly a matter of perspective. This might help:

As Rodger says, feed 1000 people food full of N&N for an extended period of time, then get an actual result that matches the forecast of over 99% death from stomach cancer, then I will agree that it is a direct cause.

Most of the studies used to support the cancer link are talking about stomach cancer rates of along the lines of "7/1000 people versus 8.4/1000 people". That then makes it into the news as "ZOMG 20% more likely to get stomach cancer!!one1!" So yes, there is a wide body of evidence, but it's not that clear cut; other unhealthy behaviors could easily be responsible for that difference. (As is noted in the studies referenced in your link.)

BTW, you can be assured that all those packages of bacon that say "uncured/no added nitrates/nitrites" are both 1. cured and 2. full of sodium nitrite. The label is allowed because it's coming from celery powder or some other "natural" source. Chemically? No difference. Great for making people feel comfortable while they hand over a few extra dollars, and you still don't have to worry about botulism!

Edit: I shouldn't say "full of sodium nitrate" because these days the nitrate/nitrate content of processed meats is quite low, and also balanced by ascorbic acid or other agents to prevent nitrosamine formation. As I think someone else noted, 90% of your dietary nitrates are coming from your vegetables anyway.

I'm happy to report that the no-added-nitrates-or-nitrite salami I've brought into the backcountry has kept very well. I believe I've taken it out for up to 5-7 days (haven't tried longer than that).

I keep the salami and cheese right next to my water bladder, so it all stays cooler.

The stuff with added nitrates and nitrites gives me headaches; that is enough reason to avoid it.

– Elizabeth

I have a doctorate in nutrition and I can tell you beyond a shadow of a doubt that nitrates are really bad for you. Peer reviewed research clearly supports it. The world cancer research fund came out last year and said processed meats(bacon, lunch meat, hot dogs, etc) in America are unfit for human consumption. The journal of pediatrics recommended putting warning labels on hot dogs because studies have shown children that eat more than 10 per month have a significantly increased risk of cancer.