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SODIUM NITRATE: A preservative, coloring and flavoring: Commonly found in Bacon, ham, frankfurters, luncheon meats, smoked fish, and corned beef.

Shopping was easy when most food came from farms. Now, factory-made foods have made chemical additives a significant part of our diet. Most people may not be able to pronounce the names of many of these chemicals, but they still want to know what the chemicals do. Sodium Nitrate is added to processed foods, particularly cold cuts and hot dogs, to fight botulism, a deadly illness transmitted through food. A simple general rule about additives is to avoid the most questionable ones. But don't panic: You simply have to eat foods that are rich in vitamin C at the same time as the foods that contain nitrites to prevent nitrosamines from forming. Try Brussels sprouts, green peppers, tomato juice, broccoli, oranges, kiwis, or mangos as sources of vitamin C. In fact, you'll find that many foods that have nitrites also contain vitamin C derivatives, such as ascorbate or sodium erythrobate, for this exact reason. Fortunately, most additives are safe and some even increase the nutritional value of the food.

It has been reported that people normally consume more nitrates from their vegetable intake than from the cured meat products they eat. Spinach, beets, radishes, celery, and cabbages are among the vegetables that generally contain very high concentrations of nitrates. The nitrate content of vegetables is affected by, maturity, soil conditions, fertilizer and variety. It has been estimated that 10 percent of the human exposure to nitrite in the digestive tract comes from cured meats and 90 percent comes from vegetables and other sources.

We are now offering several nitrate-free meat products:
Oven Tender Turkey, Lean Turkey, Kentucky Chicken, Sweet Mesquite Turkey, Canadian and Di Parma Prosciutto, Egli’s All Beef and Cotton bag Summer Sausage.