### Sodium Nitrate: Benefits and Risks Sodium nitrate is a common preservative found in cured meats like bacon, deli meat, and jerky. It helps to preserve the shelf life, flavor, and color of these products. However, it has been linked to health concerns such as heart disease and diabetes. #### Benefits 1. **Preservation**: Sodium nitrate helps to extend the shelf life of meat products, making them last longer. 2. **Flavor and Color**: It gives cured meats their distinctive flavor and pink color. 3. **Nitric Oxide Production**: Your body converts nitrates into nitric oxide, which supports cardiovascular health. #### Risks 1. **Nitrosamines**: When nitrates are converted into nitrosamines, they can become carcinogenic (cancer-causing). This is a significant concern with processed meats. 2. **Heart Disease and Diabetes**: Some studies have linked high consumption of processed meats containing sodium nitrate to an increased risk of heart disease and diabetes. #### Safety - **Regulation**: The FDA limits sodium nitrite to 200 ppm and sodium nitrate to 500 ppm in finished products. - **Natural Sources**: Vegetables like celery and spinach also contain nitrates, which are generally considered safer. #### Recommendations - **Vegetable-Based Diet**: Getting nitrates from vegetables is healthier as they provide additional nutrients like fiber and healthy carbs. - **Limit Processed Meats**: Minimize the intake of processed meats to reduce the risk of converting nitrates into harmful nitrosamines. In summary, while sodium nitrate is necessary for preserving certain foods, it's essential to be mindful of its sources and consumption levels, especially for people with diabetes.