Sodium Nitrite Cause Cancer

Long ago, sodium nitrite was used to give the red color on preserved canned meat. Before  canned meat, boil  meat first. Unfortunately the bright red color that had turned brown. The reason is that meat contains 

myogoblin (a molecule protein-iron-porphyrin) which originally was tying the red pigment, boiled after being damaged. Staying its porphyrin- iron protein are survive. If then spiked with sodium nitrite, sodium 

nitrite and nitroso reduces to take in by myogoblin who have lost the red color , to form nitrosomyogoblin. The color is bright red as well, so the meat was boiled canned red tantalizing tastes. Besides, sodium nitrite also efficacious antiseptic that it could inhibit toxin formation by 

Clostridium botulinum bacteria that poisoned meat. To preserve this, sodium nitrite imported and used in the food industry, but its use is clear according to the rules as they should be (only 200 ppm). Each 1 kg of 

meat preservation, most only be given 200 mg of sodium nitrite alone. So it does not cause poisoning.

Watch out for the baby

Sodium Nitrite might say "more cruel" to babies and young children, rather than adults due to the baby's body still has not been able to overcome the results of nitrite. If his body possessed nitrite hemoglobin 

(the red pigment in red blood cells) oxidated body by releasing nitric oxygen luggage. Consequently hemoglobin changed into methemoglobin.  Reduced ability to bind oxygen, so it is not able to perform duties as a carrier of oxygen in the blood circulation throughout the body. Because infant hemoglobin into methemoglobin more easily oxidized than adult hemoglobin. If formed methemoglobin too many babies will be deprived of oxygen, so limp, gasping and convulsions sometimes bluish skin. It Could eventually died. When it confronted with this kind of symptoms at the start of the event (eg vomiting after given a certain food or drink, and shortness of breath and fatigue) infants should be immediately rushed to the nearest doctor, so that is still a great chance of surviving.

Nitrite of the nature source

Sodium Nitrate Meat

We certainly believe that the earth's atmosphere contains nitrogen. Up to 78%. Through a special process such as high temperature because there is lightning, natural nitrogen is converted into nitroso rain water that was brought to the ground and processed by bacteria nitrosomonas into sodium nitrite. Nitrobacter then passed by bacteria that convert sodium into sodium nitrite turn into nitrat.  More and more, if our farmers using various nitrogen fertilizers, such as ZA (containing ammonia sulfate incorporated), urea (ammonia incorporated contains carbon) and excessive nitrate fertilizer. Nitrogen fertilizer is intended to be absorbed 

by the vegetables in the form of nitrate. Vegetables in the body, nitrate is converted to nitrite by certain enzymes. Because of nitrite in vegetables in Germany during the years 1959 - 1965 recorded 15 cases of sodium nitrite poisoning in children under five who are fed a kind of spinach. Cause when it is excessive use of nitrate fertilizers exceeding 80 kg / acre. 

Indeed, only 15 cases in 6 years. Only a year or two, but the fact of poisoning to death.

Even more alarming is that the interaction between nitrite amine compounds. Amine is a name-NH2 group of chemicals that contain nitrogen and hydrogen. Compounds containing the amine group is present in fish, both fresh and canned, pork and tobacco smoke in the form below and diethylamine dimentlilamina. In contrast to nitrite nitrate compounds are very reactive towards amines. If the interaction between them, will produce new substances: nitrosamines. The merging process can occur in food or during the process of exchange of substances in the body, especially the stomach high degree of acidity. Nitrosamines is that these days a lot of complaints, investigated and feared as a potential carcinogen. Cancer-causing nitrosamines in fish base of the nose. Where did these nitrosamines, not least because the interaction of nitrites and amines. Based on the survey in the U.S. and the UK, there are many nitrosamines are found in meat smoked with spiked nitrite (nitrate mixed well). In 1980, had also studied 500 food items in circulation in West Germany. It turns out that the food contains 30% and 6% of them nitrosodimentilamina high enough levels. Because the food control, especially given nitrite as a preservative in developed countries increasingly tightened, not to use the doses beyond the vactory limits .

Can be prevented

Sodium Nitrate Bag

Many people are troubled by food contaminated by chemicals used in the food industry of modern society. Similarly, nitrite is used directly as a preservative and to preserve the red color of canned meat. When 

transformed into nitrosamines, nitrites cause cancer. Ferociously did not immediately apparent, however, that our bodies are constantly filled in nitrosamines, then one day it will be a disease of nitrosamines. Fortunately, in the fresh food that we eat every day there are efficacious anticancer agents, such as high doses of vitamin C. Several studies have concluded that vitamin C can inhibit the formation of nitrosamines, both in vitro and in vivo.

Sources: M Yowono