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11 Food Additives and Preservatives to Avoid

7. Sodium nitrate/nitrite

This additive is chiefly used to preserve, color and flavor processed meats such as hot dogs, bacon, ham, corned beef, smoked fish and other lunch meats. General consensus believes it to be highly carcinogenic afters it enters the digestive system.

Scientific evidence suggests that sodium nitrate has the ability to damage blood vessels, making arteries more prone to hardening and narrowing. Yet, despite its toxicity, this additive is still being used widely since it is a color fixer which turns the meat red. This makes old meat appear fresh and vibrant.

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