Wednesday, 11 July 2007

Meat's unnatural red look under the microscope

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Bethany's post this week on red dye causing cancer was of no surprise to me. If you've read my earlier coverage on the effects of Sodium Nitrite on the human body, it still amazes me that people continue to judge cuts of meat on how "red" they are.

Folks, that is artificial -- plain and simple. There is nothing real about that strip steak in the meat section of your local grocer that is so bright red it glows. That picture to the right? Why, it's sodium nitrite, of course. Sounds pretty harmless, right? Wrong.

After having extensively researched Sodium Nitrite using Google Scholar, I was amazed that the additive is still allowed in meat. With this week's Britain-based revelation that another red meat dye was being linked to cancer, I had to ask: "when will food authorities get a clue?"

Perhaps never. But, if you're really interested in what makes that steak bright red (instead of gray like it should be), have fun reading over here.

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