Nitrite

nitrogen

Manufacturers add nitrites to meat to preserve them. They’re the reason why cured meat is pink or red. In meat, nitrites turn into nitric oxide. This reacts with proteins in the meat, changing its color and helping preserve it.
Without nitrites and other additives, the meat would turn brown quickly

Backlinks¶

• avoid drinking from the hot water tap
  • increase nitrite levels
• nitrate
  • Nitrates are relatively inert
• drinking water treatment
  • boiling removes bacteria, increases nitrite nitrite levels
  • boiling removes bacteria, increases nitrite nitrite levels
• nitrosamine
  • formed when cooking nitrate or nitrite at high heat.