What’s Hiding in Processed Meats Targeted for Children?
With convenience and cost being two prime factors as to what ends up in the shopping cart these days, eating habits are changing for many families.
Unfortunately, many of these “convenient foods” come highly processed, and this poses a threat to our babies and children.
Today’s topic: Sodium nitrate in processed-meats such as hot dogs, pepperoni, ham and sandwich meat often found in children’s frozen lunches.
Sodium Nitrate
Sodium nitrate (also called sodium nitrite) is commonly used in processed meats.
The color fixative and preservative has been linked to triggering migraines, pancreatic cancer and colon cancer.¹ What’s concerning is the chemical reactions that occurs during the preparation of processed meats, which could produce carcinogenic chemicals such as heterocyclic amines or polycyclic aromatic hydrocarbons.²
The FDA considers sodium nitrate safe, but when they also consider MSG, high fructose syrup, food additives and preservatives safe, it makes you wonder.
Food additives and preservatives are more harmful to fetuses, infants and children so it’s especially upsetting that schools serve children highly processed meals, void of nutrition, on a daily basis. (Many of them containing sodium nitrate.) Furthermore, hospitals serve these cheaply processed foods to sick patients!
Where Sodium Nitrate Hides
Sodium nitrate is commonly added to
- Hot Dogs
- Sausage
- Pepperoni
- Bacon
- Deli slices
- Sandwich meat
- Ham, Beef Jerky
- Meat in Ravioli and other pasta products
- Meat used in frozen pizza
- Meat in kids lunches
Healthy and Inexpensive Alternatives
- ORGANIC meat products are definitely more expensive, but yet just another reminder of why it is the safest alternative. If and when shopping for organic-processed-meat products, look for a label that states “sodium nitrate free”. Whole Foods and other Health Food Markets are selling processed meat products that are free of sodium nitrite, so always look for the label.
- More affordable vegetarian protein sources, like lentils and beans, are inexpensive, healthy and easy. Just soak and boil. From spreads to salad additions, or in a rice plate, the variety of ways to prepare this inexpensive protein source are numerous. You could even go veggie a few times a week and actually save money each month if you typically eat meat every day.
Nutritious Giveaway
Winner will receive 2 Free 3.5oz. containers of Parma!
Simply submit a family favorite recipe which is healthy, inexpensive and convenient. We will hand pick our favorite.
We can’t wait to hear your comments!
Winner will be chosen April 1st!
Thanks for sharing.
Other reads on this topic:
1. http://news.bbc.co.uk/2/hi/health/4465871.stm
2. http://www.organicconsumers.org/foodsafety/processed100705.cfm
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March 1st, 2009 at 18:07
I love adding spirulina powder to my toddler’s smoothie to give him “green power”.
banana
berries
2 tsp. spirulina
juice or oat milk
Tbsp. ground flax seed
March 2nd, 2009 at 15:42
We like to do our own healthy vegetarian pizza. All you need is a pizza stone, to achieve marvelous crustiness.
We buy whole wheat dough at Trader Joe’s and their organic pizza sauce. We then add fresh Organic Mozzarella, and fresh Organic Veggies (Tomatoes, Bell Peppers, Zucchinis, Organic Garlic and Mushrooms.
Make sure Pizza stone is preheated before you add dough and toppings. Then bake ’til it’s crusty, around 15 minutes.
When pizza is ready to eat, we add fresh basil! That’s it!
Better than restaurant pizza, guaranteed!
March 2nd, 2009 at 20:28
This is one of our family’s favorite dinners. My son has loved it since he was a year old! It is slightly modified from a recipe found in Debra Wasserman’s Simply Vegan.
Black-Eyed Peas and Collard Greens
1 1/2 T. oil
2 cloves garlic, minced or pressed
1 can black-eyed peas, rinsed well
2 bunches fresh collard greens, washed, stalks removed, leaves torn into large pieces
1/4 c. water
2 T. fresh lemon juice
Simmer oil, garlic, peas, and greens together in a covered frying pan over medium-high heat for 10 minutes, stirring occasionally. Add water and simmer for 10 more minutes. Add lemon juice and heat 2 more minutes. Serve hot with rice. We love brown basmati rice, very simple to make in our rice cooker.
March 7th, 2009 at 11:12
Mung Dal is bland and nutritious.
Soak mung beans overnight.
Add same part mung and brown rice and double the water. Simply cook like you would rice.
Add veggies like minced carrots or kale and some gramah masala spice.
Yumm yumm.
March 8th, 2009 at 10:55
We had a family movie night last night and we popped organic pop corn on the stove (the old fashion way and a safe alternative to microwave corn).
We used organic coconut oil and sprinkled Dr. Schulze’s Super Food on it to give us a perfectly rated thumbs up natural GREEN POPCORN!
March 9th, 2009 at 06:58
when i add (or just say i did!) coconut milk to most any dish, Izabel will almost eat anything 100% of the time!
My favorite way to use coconut milk is:
-cook up firm tofu stove top for about 5 minutes (you can substitute tofu for beans, lentil, etc….)
-add can or fressh(for you tropics people) coconut milk
-add cauliflour, asparagus, and onion that have already been lightly sauteed. (or mix it up with other veggies)
-season with gharam masala, or enjoy all natural!
March 9th, 2009 at 16:38
I love juicing carrots, beets and even through a little bit of dark green leafy veggies in there.
My children love drinking their juice out of a swirly straw.
March 9th, 2009 at 20:48
Kale. or, Chard – super fresh is best – wash, cut into pieces. Toss in tiniest amt of Olive Oli like you would a salad in a big bowl. You could put salt or herbs, spice to taste ( make mine plain)
place greens onto cookie cooling rack / on top of a cookie sheet. Bake in 250 oven for exactly 20 minutes.
comes out crispy – great for lunch. kids like it. student told me about it – she saw on a cooking tv show… easy, fun and good!
March 31st, 2009 at 23:09
I have made these lemon poppyseed muffins several times now- they make a great snack and are awesome for breakfast with a cup of tea. Not too sweet and loaded with protein and fiber. This recipe is from Elana’s Pantry (www.elanaspantry.com) which I follow almost exactly (I add the juice of the lemon that I zested as well.)
Lemon Poppy Seed Muffins
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 eggs
¼ cup agave nectar
¼ cup grapeseed oil
1 tablespoon lemon zest
1 tablespoon poppy seeds
1.In a medium bowl, combine coconut flour, salt and baking soda
2.In a large bowl, blend together eggs, agave, oil and lemon zest
3.Blend dry ingredients into wet
4.Fold in poppy seeds
5.Spoon 1 tablespoon of batter into each greased mini muffin cup
6.Bake at 350° for 8 to 10 minutes
7.Cool and serve
Makes about about 24 mini-muffins