Dear Migros - it borders on a crime that you mix this poison into our food!!!
Leave it out - without exception! Thank you.
E 250 - Sodium nitrite
Remarks
Sodium nitrite is a synthetically produced preservative that kills bacteria, e.g. Clostridium botulinum. Like all nitrites, sodium nitrite is formed from nitrate, which is a natural component of lettuce, vegetables, fruit and mineral water. Sodium nitrite may only be used together with potassium nitrite in curing salt, which may be added in specified quantities to cured meat products and cured bacon as well as goose and duck liver pâté.
Details
Nitrites have a vasodilating and therefore blood pressure-lowering effect. The red blood pigment haemoglobin is altered by nitrites in such a way that it can no longer bind and transport oxygen. Infants and small children in particular are at risk of suffocating internally if their nitrite intake is too high, as their haemoglobin can be changed relatively easily and the enzyme that reverses this change is not yet sufficiently present. For adults, nitrite is considered acutely toxic from a quantity of 0.5 g. In addition, nitrite can interact with certain proteins at temperatures above 130 °C to form carcinogenic nitrosamines. Frequent consumption is not recommended.
Notes
Caution! If you are allergic and/or avoid animal products and/or reject genetic engineering in your food and/or have a high consumption of foods with this additive, please note the following information:
All replies (22)
Sodium nitrite is only, or primarily, used for the beautiful red color. Salt is also able to provide the germicidal effect.
I say, what the Italians can do with Parma ham, Migros should also be able to do. Bacon, ham, salami without nitrite, that would be great...
Guest
What is even worse is that Switzerland has far higher nitrite curing salt limits than the other neighboring countries!!! BAG scandal!!! just sad... this Swiss society... it's all about profit!!! red meat sells better than dark meat... well i don't care! the main thing is that it tastes good... and when it's roasted it gets dark anyway ;) Why should Aspest be afraid? we eat the cancer... why not breathe it too? But yes, it's the same with everything... even a smartphone doesn't naturally cause tumors or cancer... nor do the rays make you impotent... If it's about a lot of money, the big companies and the Swiss state probably don't care about the health of the citizens!!! Do I have to smoke more cannabis now? which is effective against cancer :) these expensive Italian hams can only be afforded by a few!!! Just import! That's why Migros Regional has to produce its own meat without NPS... also lowers the price than these Italian imports. well, I'll probably only order meat from organic farmers as long as Migros doesn't take action. You have the power to dictate this to the producers! Dear Migros
Guest
With a label: Nitrite curing salt free. you would make really good advertising ;) I think you would have a massive increase in meat sales ;) and that would be good for health. MFG
Guest
Now I also understand the doctors and advertisements that urge you to have an abdominal, gastrointestinal cancer examination from the age of 50, BAG BAG BAG you are the culprits... of course also the supermarkets that sell it just like that! Aspest is forbidden!!! why not pickling salt? it has the same effects!!! actually there should be a sticker on it everywhere... like cigarettes, can cause cancer with pictures and so on... anything else would be illogical.
Guest
I know people with food allergies that suddenly appeared... and other stomach problems. Incompatibility of food... Pickling salt kills bacteria? ok, probably also the intestinal flora bacteria? If this were the case... you would know why many people develop allergies, because important intestinal bacteria are killed off and are then missing in the body. So be really careful with this salting
Dear people,
and why do so many people think about their own health and well-being?
The animals whose meat is cured with this nitrite or not or cured with something else, these animals are mostly reared under conditions that are unworthy of animals and - whether organic or not - are killed in one of our slaughterhouses under cruel circumstances. Watch movies on the topic....
For example:
https://vimeo.com/9123908
https://www.youtube.com/watch?v=uOJHwwIjQU0
Cured or not, animal lives are worth so incomprehensibly little. That should change!
With green greetings Pazzi
Guest
Hello everyone, too late for me. The large intestine has already been affected and is now permanently defective. I no longer eat anything with nitrite in it. I will get fresh sausages from a butcher who works without nitrite. I/we would also welcome products without nitrite.
Best wishes to all
It would be great to see more uncured products on the shelves! I don't use nitrite salts, but what I miss most is dried beef, Bündnerfleisch, Mostbröckli or similar.
Hello everyone, thank you for your contributions. Nitrite curing salt prevents the growth of pathogenic bacteria, is responsible for the reddish color and the typical taste of cured meat products and increases the shelf life by slowing down fat oxidation. The disadvantage, however, is that the digestion of cured meat produces unhealthy nitrosamines, which are said to have a carcinogenic effect. To protect health, there are therefore legally stipulated maximum quantities of nitrite curing salt in meat products. In addition, cured meat products should be consumed with moderation. You can find more information on this here: http://www.sge-ssn.ch/ich-und-du/essen-und-trinken/ausgewogen/schweizer-lebensmittelpyramide/.
From a technological point of view, there are only a few alternatives to nitrite curing salt today. Non-cured products can be colored with beetroot juice, for example, to make them look more appealing. However, this does little to change the taste. Vegetable powder could also be used. These are naturally rich in nitrate/nitrite. The effect would be the same and so would the quantities contained in the product. These alternatives are therefore not an option for us.
The expensive Parma ham from Italy is only preserved with salt and a lot of time (maturing time >12 months). We carry the following products in our range:
- Beretta Prosciutto di Parma (article no. 233012881000)
- Ferrarini Prosciutto di Parma (article no. 233012884000)
- Prosciutto di San Daniele (article no. 233012253000)
We also offer various veal and pork sausages without nitrite curing salt.
Best regards, Luisa
Which sausages exactly does Migros have that do not contain E250 (= nitrite curing salt)? Thank you for a list!