So, I have been doing some research on No Pink Salt and get varying opinions. I want to make some Canadian Bacon and really do not want to use PINK SALT, the latest research (Meta Analysis) indicates these products might be even worse that first thought.
So lets go.
I suppose you don't eat celery in your house because it is full of nitrates. Here is an interesting quote from McGill University: "Celery has a very high concentration of natural nitrate, and treating celery juice with a bacterial culture produces nitrite. The concentrated juice can then be used to produce "no nitrite added" processed meat. Curiously, regulations stipulate that the traditional curing process requires the addition of nitrite and thus "organic" processed meats that are treated with celery juice have to be labeled as "uncured."" The point is that processors seeming to sell "uncured" meats are scamming the public because they must use nitrates in their cure so use celery juice.
Research articles come and go quite often on this, as does the discussion.
The bottom line, usually, is that a nitrate is a nitrate.