Bacon, Toast, Sodium Nitrate and Poatasium Bromate

Topics: Bread, E number, Food additive Pages: 2 (754 words) Published: May 8, 2013
Bacon, Toast, Sodium Nitrate and Potassium Bromate
For Breakfast

Samuel Martino

Have you ever looked at the ingredients on the side of a food package? There is a lot more than the main food in the package. Usually it has real food then several different chemical compounds and preservatives listed behind the real stuff. In some foods the ingredients include chemical compounds as sodium nitrate and potassium bromate. Sodium nitrite is an ionic compound and is identified by the chemical formula of NaNO2. It is a white to slight yellowish crystalline powder

Sodium nitrite is a salt and an anti-oxidant that is used to cure meats like ham, bacon and hot dogs. Nitrite serves a vital public health function: it blocks the growth of botulism-causing bacteria and prevents spoilage. Nitrite also gives cured meats their characteristic color and flavor. In addition, USDA sponsored research indicates that nitrite can help prevent the growth of Listeria monocytogenes, an environmental bacterium that can cause illness in some at-risk populations. Meat industry studies have shown that nitrite is part of the body’s healthy nitrogen cycle. The body converts nitrate to nitrite to regulate blood pressure, promote wound healing, destroy pathogens in the gut and even to prevent preeclampsia during pregnancy. More recently, medical research has shown that sodium nitrate and nitrite have been linked to numerous modern-day illnesses, including heart disease and pancreatic cancer. The preservative is converted in your body to nitrosamines, which are toxic to humans and promote the growth of cancer cells. Sodium nitrite is not good for your health at all. Potassium bromate (KBrO3), is a bromate of potassium and takes the form of white crystals or powder. It is also an ionic compound. Potassium bromate is a chemical additive used in flour to improve the action of the gluten. Gluten is a protein in wheat flour that gives bread dough its elasticity during kneading and that allows...
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