Most people know that bacon tastes good with everything, but few ever question where it gets its bright, rosy color. Unfortunately, like many delicious things, this hunger-inducing hue comes from the use of additives, which can have some seriously negative effects on your health.
In 2015, the World Health Organization published findings that labeled bacon and other processed meats as Group 1 carcinogens, placing the pork product alongside known cancer-causers like tobacco. Based on the advice of 22 experts and over 400 studies, these findings shocked bacon lovers worldwide.
However, the most surprising thing isn’t that bacon is linked to health issues; it’s why there is a correlation in the first place. On its own, bacon is hardly the worst thing you could eat, and there are ways to make it less carcinogenic. The real issue stems from the nitrates that give bacon and other meats their signature pink color.
Bacon’s compelling color is the result of harmful additives
When you think of bacon, you probably picture pink slices of meat laced with lines of rich white fat. However, this pink color indicates that the meat has been treated with chemicals, most commonly potassium nitrate and sodium nitrite. These chemicals are used to cure the meat and give it the distinct color we’re all familiar with.
Potassium nitrate, also called saltpeter, is a naturally occurring mineral that has been used to cure meat since the 1800s (per Canadian Organic Grower). Likewise, sodium nitrate is an inorganic compound used to speed up the curing process in meat manufacturing. This chemical started being used alongside potassium nitrate in the early 20th century to increase production.
It’s important to note that these additives aren’t carcinogenic on their own and that the danger comes from their direct use in meat processing. When these nitrates interact with compounds like amines, amides, and heme iron in meat, they create N-nitroso compounds, such as nitrosamines, which are carcinogenic. So, every time someone eats bacon, they are exposing themselves to these harmful compounds, which can damage cells throughout the body and may eventually lead to cancer.
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www.chowhound.com/1655364/why-store-bought-bacon-is-pink-food-additives/
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