Healthy Recipes: meats must be nitrate-free
Healthy Recipes: meats must be nitrate-free Nitrates are substances that are typically added to cured meat products—like bacon, turkey bacon, sausages, jerky, and packaged deli meats (including the stuff behind the meat counter)—to impede bacterial growth, so the food doesn’t spoil as quickly. Because nitrates do this by slowing down the breakdown of fat in the meat, they also slow down the breakdown of fat in the body, just when we’re trying to do the opposite: melt the fat faster. Instead, eat meat that is cured and preserved naturally, with foods like celery juice and sea salt. These are perfectly safe and easy to find. Most supermarkets and all natural foods stores carry them, and several major food brands now make them, too. If you aren’t sure about a product, look at the ingredients label for words like “nitrate-free” and “naturally cured,” or ask the butcher if the meat is preserved with nitrates. Local organic meat producers also often have nitrate-free options. Just remember t...
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