Hi guys, I've been doing keto for a few years now but I still have about 20 lbs to lose.
One of my favorite foods on keto is sausages. I love the precooked, double smoked farmer's sausage. I like frying these up in a tablespoon of avocado oil on the stove. These precooked sausages have sodium nitrate. I've read that cooking sodium nitrate at high heat (eg frying in a pan) can turn nitrate into nitrosamine, which is carcinogenic. Healthline had an article that basically said that sodium nitrate and nitrite don't necessarily cause cancer, only when they're cooked.
Is there any way to warm up a sausage without increasing my chances of getting cancer? Can I microwave it on high for 30 seconds or cook it on low heat on the stove? Or is that still bad?
Thanks
I know this sounds ridiculous but I read that the reason processed meats are cancerous is because it has nitrates and protein together, which forms nitrosamine. I read that vitamin C can inhibit nitrosamine formation but in the presence of fat it actually encourages nitrosamine formation.
There is so little info on this. Lots of veggies are high in nitrate, in fact they are using celery juice in place of sodium nitrates in a lot of "natural" processed meat products.
Anyone with better info? Thanks
Dear fellow snusers!
does anybody know how the concentration of the carcinogenic nitrosamines in snus have changed over the years and which brands may fare especially well in this regard?
I've heard they've gone down significantly over the years but i couldn't find any real data on it.
Thanks in advance!
The question is: Is that what we’re actually vaping? After reading the article (putting questionable methodology aside), is the “nicotine-derived nitrosamine ketone” given time rats tantamount to the PG/VG we vape? Y’all have demonstrated a great ability to comprehend scientific/academic content, so I look forward to your translation.
https://www.google.com/amp/s/www.inverse.com/amp/article/59900-does-vaping-cause-cancer
One of my favorite leafy vegetables is arugula. Tonight, I had a large plate full of arugala with some sauteed meat / vegetables. It was so delicious, I came back for another large plate. I've read a single serving of arugula might provide more nitrite than 467 hot dogs, where I probably had 4 servings. I've also read that fats / meats increase nitrosamine production around nitrites, and this was a fairly high-fat / high-protein meal with something like 5 years worth of hot-dog-nitrites. Is this healthy to do often, or unhealthy and to be avoided?
I've heard that it might be useful to include vitamin C around nitrites to prevent nitrosamine production, although I've also read vitamin C boosts nitrosamine production 8 to 140 fold in the presence of fat. http://www.sciencedaily.com/releases/2007/09/070903204800.htm
I know this sounds ridiculous but I read that the reason processed meats are cancerous is because it has nitrates and protein together, which forms nitrosamine. I read that vitamin C can inhibit nitrosamine formation but in the presence of fat it actually encourages nitrosamine formation.
There is so little info on this. Lots of veggies are high in nitrate, in fact they are using celery juice in place of sodium nitrates in a lot of "natural" processed meat products.
So does this mean if one eats a salad with eggs it's dangerous?
Anyone with better info? Thanks
