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May: Al Qaeda vs. Hezbollah Harvard Health Letters: Fighting back against allergy season Kimberly Lankford: Grandparents who use FSA to cover grandkid's braces and other must-know info Jewz in the Newz by Nate Bloom:J ewish Tony Nominees/Tony Awards; Jewish Teen Actor In Sci-Fi Flick; Jewish singer in "Voice" finals The Kosher Gourmet by Anjali Prasertong: A tart filling so good it might not make it to the crust June 5, 2013 John Rosemond: Mom, Dad: Talk More and listen less Kristen Chick: Egypt court sentences 43 pro-democracy workers to prison Sharon Palmer, R.D.: Mushrooms Have Medicinal As Well As Culinary Value Morgan Housel: Why you never learn from your investment mistakes Don Lee: In China, kindergarten rivalry takes deadly turn The Kosher Gourmet by Sara Kate Gillingham-Ryan: 30-Minute Coq au Vin isn't a dream June 3, 2013 Molly Hennessy-Fiske: Military judge to consider letting Fort Hood shooting defendant represent himself Richard A. Serrano: Pvt. 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Jewish World Review On Nutrition: Questions about nitrites and nitrates By Barbara Quinn http://www.JewishWorldReview.com | Last week's column on nitrates and nitrites generated some questions from readers. Kristina writes: "I am confused. The article says inorganic sources of nitrates are found naturally in food and the nitrates that we use as preservatives are organic? Did I read that correctly?" No, and it's an important distinction. "Inorganic" forms of nitrate and nitrite are found naturally in foods such as beets, celery, and spinach. Inorganic nitrates and nitrites are also used for food preservation. These inorganic compounds have a lower risk for toxicity and have been shown to help lower blood pressure and enhance athletic performance. "Organic" nitrates and nitrites are more complex molecules and are the main ingredients in potent heart drugs such as nitroglycerine and amyl nitrite. An overdose of these powerful substances could be fatal. Theresa writes, "Interesting article.... My question for you is — does buying meats cured with celery salt offer any advantage (safety) over sodium nitrates and nitrites? Yes, I realize processed meats should be limited, but I'm asking for my children — they love hot dogs and it's not a food I serve often, but I'm wondering if I'm reducing some of the risks associated with consuming cured meats by choosing varieties cured with celery salt? The brands curing with celery salts tend to be leaner and lower in sodium than the ones that do not." Good question. Sodium nitrate is a very effective food preservative. It kills bacteria as it "cures" meats such as hot dogs. According to regulations by the US Food and Drug Administration, sodium nitrate can be safely used to preserve foods if the amount does not exceed specific guidelines. Hotdogs and other foods made with "no added nitrates" must be protected from bacteria in other ways. Celery is naturally high in nitrate. So meat products preserved with celery salts contain…guess what? Sodium nitrate. And remember that nitrate in food — either naturally occurring or in nitrate salts — is converted in the body to nitrite and then to beneficial nitric oxide. This is NOT to say that hot dogs are health foods. We are called to limit our intake of processed meats for a variety of other health reasons. And you are wise to choose products with lower amounts of sodium and fat. Suffice it to say that this subject is a good example of what food safety expert Carl Winter from the University of California at Davis says: "The dose makes the poison." Lest we all get confused, a recent study in the Journal of the Academy of Nutrition and Dietetics that found a beneficial effect on athletic performance from eating beets (which are high in nitrates) states, "It is not known why dietary nitrate has been associated with healthful effects in some instances and harmful effects in others…Because whole vegetables have been shown to have health benefits, whereas nitrates from other sources may have detrimental health effects, it would be prudent for individuals seeking performance benefits to obtain nitrates from whole vegetables, such as beetroot." Every weekday JewishWorldReview.com publishes what many in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here. Comment by clicking here. Barbara Quinn is a registered dietitian and certified diabetes educator at the Community Hospital of the Monterey Peninsula. Previously: • Confusing concepts • Nutrition nursery rhymes • Understanding sweeteners • Ups and downs of birthdays • Genetically modified foods • Fun with potatoes • Sugar questions • Yeast infection diet • Questions from readers • Beware of the hCG diet • Diets that work • Pregnancy advice from mom • Terminology review • Thoughts for the New Year • Reasons to have a cup of tea • What's new for 2012 • Applications for healthy living • Clarifying organic terminology • Facts about type 1 diabetes • Myths and facts about diabetes • Food Still Better Than Supplements • Celiac questions © 2011, The Monterey County Herald Distributed by McClatchy-Tribune Information Services

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