Something New About Nitrosamines!

It’s relatively OLD NEWS regarding the dangers of nitrosamines in the processed foods we eat. Exposing foods, particularly those with higher nitrite Bacon Fryingcontents, to high temperatures (such as in grilling and frying) cause the nitrites and amines in those foods to transform into nitrosamines. Bacon, hot dogs, other cured meats and certain cheeses that are preserved with nitrite pickling salt are prime sources of nitrites in our food supply. However, many vegetables also contain nitrites since nitrate and nitrite chemicals are found in the fertilizers used in farming.

The resulting nitrosamines that can form during high-temperature cooking have been determined to be carcinogenic. Further studies indicate that they may play a role in Alzheimer’s brain degeneration. Other studies have linked nitrosamines to Parkinson’s disease, diabetes, fatty liver disease and even obesity.

Nitrates and nitrites are added to foods as preservatives to prevent salmonella production primarily in meat products. Sodium nitrite is responsible for the pink color in bologna. Leafy greens also have high levels of nitrites that come from the fertilizers and natural nitrites in the soil, but these don’t seem to have the same effect on our bodies as the nitrites that are artificially added to meat products.

There is one exception, however, that I found most interesting and this isSpinach particularly what I wanted to share with you. If you are attempting to limit your nitrite consumption from the foods you consume, this is an important helpful tip. DO NOT REHEAT SPINACH!!

Spinach is abundant in many vitamins, minerals and antioxidants, but it also contains high levels of nitrites (a natural result of the plant absorbing nitrites from the soil as it grows—even in organically grown spinach). Others dispute this claim as pure fantasy and state that the idea of reheating spinach as a dangerous action is merely a myth.

Cooked SpinachI say act cautiously! When possible, eat spinach fresh and uncooked. If you decide to use spinach in a cooked recipe, don’t reheat the spinach dish the next day because the additional heat may transform the nitrites in the spinach to dangerous nitrosamines.

My Motto:

Uncooked Spinach => Healthy Eating!

Reheating Spinach => An Unwise Eating Choice!

Thoughts? Comments? Disputes? I’d love to hear them!

About James J. Murray, Fiction Writer

With experience in both pharmaceutical manufacturing and clinical patient management, medications and their impact on one’s quality of life have been my expertise. My secret passion of murder and mayhem, however, is a whole other matter. I’ve always loved reading murder mysteries and thrillers, and longed to weave such tales of my own. Drawing on my clinical expertise as a pharmacist and my infatuation with the lethal effects of drugs, my tales of murder, mayhem and medicine will have you looking over your shoulder and suspicious of anything in your medicine cabinet.
This entry was posted in About James J. Murray, Blog Writers, Blogging, Cooked Spinach is Dangerous, Cooked Spinach Myth, Food Myths, Food Source Poisons, Food Trends, Foods For Health, Foods That Kill, How to Use Commas Properly, James J. Murray Blog, Lethal Botanicals, Murder Mayhem and Medicine, New Blog, Nitrates and Nitrites in Leafy Greens, Nitrosamines and Spinach, Prescription For Murder Blog and tagged , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

2 Responses to Something New About Nitrosamines!

  1. Yikes! Thanks for the good advice, James. We eat a lot of spinach; happily, mostly fresh.

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