Organic meat charcuterie without nitrite curing salt
Bio Fleisch Charcuterie ohne Nitritpökelsalz
When we eat meat charcuterie such as ham, chicken breast cold cuts and Mostbröckli, it is usually only organic and without nitrite curing salt. The harmful effects of cured meat on health are well documented and serious. Alnatura sells organic cold cuts without nitrite curing salt, which last a long time, look just as tasty and above all taste excellent, but unfortunately mostly come from Italy. We therefore ask Migros to promote the production of organic charcuterie without nitrite curing salt and to offer more of these products. Thank you.
All replies (12)
Hello Twilight, thank you for your post. According to the current organic regulations, meat products may contain 50 mg / kg nitrite and nitrate in the end product. Our self-checks from February were between 1.3 - 41 mg / kg nitrites and nitrates. Nitrite is added to organic products in order to obtain the typical cured aroma and color that consumers expect from a reddened product. During the production of organic products, the added sodium nitrite is converted by chemical, enzymatic and bacterial processes to e.g. nitrate and nitric oxide (responsible for the curing color). This process takes place until the products are cooked, as the enzymes, microorganisms and chemical processes are then inactivated. The FAO/WHO have set the ADI (Acceptable Daily Intake) values at 0.06 or 0.07 mg nitrite per kilogram body weight and 3.7 mg / kg nitrate. If we take the average value of our products for nitrite of just under 5 mg / kg, a 60 kg woman could consume 0.720 kg of organic meat products per day. For nitrate, with an average value of 18 mg / kg, it is even 12.3 kg of organic meat products that could be consumed. We are not aware of the nitrite-free products from Italy mentioned above. However, there are various processes for producing such products. In some cases, nitrate-enriched plant extracts are used. The added nitrate is then converted into nitrite by bacterial, enzymatic and chemical processes in the meat, from which nitric oxide is formed for reddening. This means that although no nitrite is added to these hams, they are in all probability not nitrite-free when analyzed for residues. Another method is production with coloring extracts from plants. This is usually a combination of beetroot powder or extract, paprika extract including added aromas that suggest the cured flavor. On the raw material side, it should be noted that this can contain between 150 - 5000 mg / kg nitrate, depending on the type of cultivation, which brings us back to the reduction issue. For these reasons, we are convinced that we can offer our customers the tastiest and most attractive product possible, in compliance with the legal requirements and our possibilities. I hope this information is informative for you and wish you a good day. Best regards, Sina
Hello Twilight, thank you for your post. According to the current organic regulations, meat products may contain 50 mg / kg nitrite and nitrate in the end product. Our self-checks from February were between 1.3 - 41 mg / kg nitrites and nitrates. Nitrite is added to organic products in order to obtain the typical cured aroma and color that consumers expect from a reddened product. During the production of organic products, the added sodium nitrite is converted by chemical, enzymatic and bacterial processes to e.g. nitrate and nitric oxide (responsible for the curing color). This process takes place until the products are cooked, as the enzymes, microorganisms and chemical processes are then inactivated. The FAO/WHO have set the ADI (Acceptable Daily Intake) values at 0.06 or 0.07 mg nitrite per kilogram body weight and 3.7 mg / kg nitrate. If we take the average value of our products for nitrite of just under 5 mg / kg, a 60 kg woman could consume 0.720 kg of organic meat products per day. For nitrate, with an average value of 18 mg / kg, it is even 12.3 kg of organic meat products that could be consumed. We are not aware of the nitrite-free products from Italy mentioned above. However, there are various processes for producing such products. In some cases, nitrate-enriched plant extracts are used. The added nitrate is then converted into nitrite by bacterial, enzymatic and chemical processes in the meat, from which nitric oxide is formed for reddening. This means that although no nitrite is added to these hams, they are in all probability not nitrite-free when analyzed for residues. Another method is production with coloring extracts from plants. This is usually a combination of beetroot powder or extract, paprika extract including added aromas that suggest the cured flavor. On the raw material side, it should be noted that this can contain between 150 - 5000 mg / kg nitrate, depending on the type of cultivation, which brings us back to the reduction issue. For these reasons, we are convinced that we can offer our customers the tastiest and most attractive product possible, in compliance with the legal requirements and our possibilities. I hope this information is informative for you and wish you a good day. Best regards, Sina
Dear Sina, thank you very much for your competent and detailed information. I was not aware of this. Nitrite curing salt does not seem to be the villain in meat. The only thing that seems to have been proven is that processed meat products increase the risk of bowel cancer, which is why the Swiss Society for Nutrition advises moderate meat consumption. We will therefore continue to rarely eat such products, with or without nitrite curing salt. Let's hope for more vegan charcuterie... Kind regards, "Twilight
Hello Twilight, thank you for your post. According to the current organic regulations, meat products may contain 50 mg / kg nitrite and nitrate in the end product. Our self-checks from February were between 1.3 - 41 mg / kg nitrites and nitrates. Nitrite is added to organic products in order to obtain the typical cured aroma and color that consumers expect from a reddened product. During the production of organic products, the added sodium nitrite is converted by chemical, enzymatic and bacterial processes to e.g. nitrate and nitric oxide (responsible for the curing color). This process takes place until the products are cooked, as the enzymes, microorganisms and chemical processes are then inactivated. The FAO/WHO have set the ADI (Acceptable Daily Intake) values at 0.06 or 0.07 mg nitrite per kilogram body weight and 3.7 mg / kg nitrate. If we take the average value of our products for nitrite of just under 5 mg / kg, a 60 kg woman could consume 0.720 kg of organic meat products per day. For nitrate, with an average value of 18 mg / kg, it is even 12.3 kg of organic meat products that could be consumed. We are not aware of the nitrite-free products from Italy mentioned above. However, there are various processes for producing such products. In some cases, nitrate-enriched plant extracts are used. The added nitrate is then converted into nitrite by bacterial, enzymatic and chemical processes in the meat, from which nitric oxide is formed for reddening. This means that although no nitrite is added to these hams, they are in all probability not nitrite-free when analyzed for residues. Another method is production with coloring extracts from plants. This is usually a combination of beetroot powder or extract, paprika extract including added aromas that suggest the cured flavor. On the raw material side, it should be noted that this can contain between 150 - 5000 mg / kg nitrate, depending on the type of cultivation, which brings us back to the reduction issue. For these reasons, we are convinced that we can offer our customers the tastiest and most attractive product possible, in compliance with the legal requirements and our possibilities. I hope this information is informative for you and wish you a good day. Best regards, Sina
Hello NITRIT PEPPER SALT IS POISON !!!!! POISON CLASS 2 - POISONOUS and CORROSIVE (very strong poison) So, you put poison in your food just to make it look red, the supposed antibacterial effect and the aftertaste you have in your mouth after eating sausages, salami, bacon etc. is not pleasant. It takes a lot of seasoning to cover up the toxicity. I know the old method of bacon only smoked with salt and it tastes sooooo delicious. I have suffered from severe psoriasis for 37 years and have been avoiding processed meat for a year now. My husband suffers from ulcerative colitis, Crohn's disease. He consumed a lot of bacon with nitrite curing salt before the outbreak of the disease. We both feel a strong improvement and healing without medication and cortisone ointments on our bodies. My Italian mother-in-law is 80 years old. She has not eaten processed meat for 8 months. The doctor was BAFF after taking blood samples, cholesterol levels back to normal, the signs of diabetes gone. Her Italian genes have allowed her body to heal even faster. As long as the organic butcher uses nitrite curing salt, there are traces of it even in sausages "without nitrite curing salt". My skin reacts immediately, which is proof enough for us that preservatives and additives in food make us ill, as does the new "natural vegetable nitrate-nitrite". We don't buy any more. Our food is already contaminated with enough chemicals. Sausage with side effects, documentary 2017, 3sat https://www.youtube.com/watch?v=WueRCln18Wk From Assura health insurance, Essentia article December 2023; Emulsifiers and the risk of cardiovascular disease A French research team has shown that certain emulsifiers contribute to the development of cardiovascular disease. Emulsifiers are additives that the food industry uses very regularly to improve texture and extend shelf life. These include modified total starch, xanthan gum, monoglycerides and diglycerides of fatty acids, etc. The results of this seven-year study involving almost 100,000 subjects were recently published in the @British Medical Journal. https://www.bmj.com/content/382/bmj-2023-076058 https://tinyurl.com/yfkamphp Behavior of Clostridium Botulinum in meat products (according to Lücke,2003): Liver sausage kettle preserves & blood sausages: Nitrite shows no antibacterial effect. A review of 61 raw sausage products from organic production showed that the production of **top quality** is also possible without nitrite curing. Gruss
Would it be possible for you to tell us which cuts are at the lower limit and which are rather high? Thank you.
Would it be possible for you to tell us which cuts are at the lower limit and which are rather high? Thank you.
Hi LeaDimopoulos2710, Thank you very much for your inquiry. We will be happy to look into your question. May we first know which organic products you would like information about? Information such as the article number, the barcode or an article description that is as precise as possible is very helpful for us. This information usually enables us to obtain the desired information more quickly. We look forward to your feedback! Best regards, Lea
Hi LeaDimopoulos2710, Thank you very much for your inquiry. We will be happy to look into your question. May we first know which organic products you would like information about? Information such as the article number, the barcode or an article description that is as precise as possible is very helpful for us. This information usually enables us to obtain the desired information more quickly. We look forward to your feedback! Best regards, Lea
Basically, I would like to have 4-5 cold cuts that have as little nitrite as possible in your test. In the previous discussion, you wrote that you test your organic cold cuts and that you are well within the reference range of around 2mg-40mg. Now it would be interesting to know which ones are in the lower range. Unfortunately, this is not indicated on the packaging. As we regularly consume cold cuts, I would prefer to consume products that are at the lower limit. Thank you very much.
Basically, I would like to have 4-5 cold cuts that have as little nitrite as possible in your test. In the previous discussion, you wrote that you test your organic cold cuts and that you are well within the reference range of around 2mg-40mg. Now it would be interesting to know which ones are in the lower range. Unfortunately, this is not indicated on the packaging. As we regularly consume cold cuts, I would prefer to consume products that are at the lower limit. Thank you very much.
Hi LeaDimopoulos2710, thank you for your patience. We clarified your request with the responsible department. We have learned that all our products are subject to formulation secrecy. We are sorry not to be able to provide you with any further details and thank you for your attention. Kind regards, Lea
Hi LeaDimopoulos2710, thank you for your patience. We clarified your request with the responsible department. We have learned that all our products are subject to formulation secrecy. We are sorry not to be able to provide you with any further details and thank you for your attention. Kind regards, Lea
Mentioning here which product has the lowest nitrite values is supposed to be subject to recipe secrecy? You're not asking about the recipe.
Sorry, that's just about the stupidest excuse I've read in a long time.
Have you heard of this beef salami without nitrite curing salt?
It's not organic but it's Swiss meat.
Have you heard of this beef salami without nitrite curing salt?
It's not organic but it's Swiss meat.
Oh that's great! I'll be sure to try it out! Thank you very much