Toxic chemicals, whether man-made or from the earth, can wreak havoc on your performance and your long-term health. When added to meat for curing, the nitrites in pink curing salt are converted to nitric oxide during the curing process, a compound that is not harmful. But spectral analysis shows that the lead in pink salt is about 0.10 ppm, well within the legal limit of 0.50 ppm. The rest of the minerals in Himalayan pink salt are denoted in parts per million (ppm), not surpassing 4 ppm and generally under 1 ppm, such as chromium.1 This is a mineral found in pink salt that is known for enhancing glucose metabolism, but not at the amounts you would obtain from salt, namely 0.05 ppm (0.25 mcg/5 g salt). Do not sprinkle it on your food. In short, home cooks do not have to worry about using pink curing salt, as the amount of nitrite in cured meats is … Now, this certainly doesn’t mean heavy metals are safe. Get our cookbook, free, when you sign up for our newsletter. Called curing salts as a group, they are why bacon, hot dogs, hams, and corned beef are pink and why they have a distinctive tangy cured meat flavor. That’s a strong claim. (Do not confuse them with Himalayan pink salt, either. One level teaspoon (a mix of 1 ounce sodium nitrite (6.25 percent), 0.64 ounces sodium nitrate (4 percent) to 1 pound of salt) is used per 5 pounds of meat. In addition to Prague Powder #1, The Great American Spice … Sea salt can be used as a substitute for both the Prague powder 1 and the Prague powder 2 types of curing salt. during processing you don’t have much to worry about. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques: Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. Manufacturers refine most table salt at high temperatures, leeching it of any bioavailable nutrients. A Note About Nitrites Pink salt is dyed pink in color so it cannot be confused with table salt. Information provided by this website or this company is not a substitute for individual medical advice. Subscribe & Save 10% + Free Shipping over $35. Use Anthony’s Pink Curing Salt to preserve and dry-cure meats like salami, pepperoni, prosciutto, and dry sausages. 2 is formulated for dry cured products such as pepperoni, hard salami, prosciutti hams, dried sausages, and other products which do not require cooking, smoking, or refrigeration. Belmont, CA: Wadsworth Cengage Learning; 2012. You'd have a product that's too salty to eat before you had a product with excessive nitrite levels. 1 = 22.5 grams of pink curing salt. Home cooks, therefore, are allowed to purchase sodium nitrite which has already been cut with salt, reducing the chance of accidental overdose. Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death. So don’t add vinegar to the brine, and never mix liquid smoke (which is acidic) directly with curing salts. Sodium nitrite, even in small quantities, is very dangerous and can kill. Himalayan Salt Uses. Quality salt is hand-mined without explosives and tested for contamination. [10] Many of the foods highlighted in the study as having higher concentrations of lead are also foods that people consume way more of than salt. Pink Curing Salt #2 is generally used for meats that will be dry-cured for an extended time, which also do not require cooking, smoking or refrigeration before consumption. Other ways to control the bacteria are by using acids such as vinegar in canning recipes, canning high-acid fruits, and vegetables, using high sugar or salt concentrations (as for jam or pickles), keeping food at temperatures below 38 F (3 C), and using nitrites or nitrates. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. [2] It’s in soil, the air you breathe, and at more toxic levels in man-made items like old piping and paint produced before 1978.[3]. View Entire Discussion (29 Comments) It is used on meat to prevent the production of botulinum toxin in meat. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. It also gives you control of what exactly is going into the bacon, the degree of quality of the pork itself and of course, the flavoring and level of s… Iodine is found in foods such as dairy, fish, eggs, and seaweed. 1 pink salt is used to cure all meats that require cooking, brining, smoking, or canning. And then an article shows up in your Facebook feed that makes you question your choices. The piece compares the lead contamination in pink Himalayan salt to the contaminated water that has caused disaster in Flint, Michigan. On average, you probably consume between 5-10 mcg of lead every day, much of it from seafood and foods grown in high lead soils. Cure No. For a limited time only get new Chocolate Dipped Bars for $19.99 ($35.98 value). —Its fundamental property from a health standpoint is that it kills bacteria that cause botulism in smoked and ground meat. If you’re really worried about lead you could switch to table salt, but it won’t do a whole lot for you. It doesn’t make sense to compare lead in salt to lead in water. Salt Slabs – They are good to use since they impart minerals and give food a pleasant taste. And I wouldn’t sweat the pink salt. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. If your body is running well and you live a healthy lifestyle, odds are you can handle the minimal toxin load that comes with everyday life. We don’t know when exactly our ancestors realised that dousing meat in certain salts preserved. Below are descriptions of the most common curing salts and how to use them. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Prague powder #1 is a curing mixture used in making cured meat products that require short cures and will then be cooked, such as sausages, including hot dogs, fish, and corned beef.The federal government mandates Prague salt be composed of 6.25 percent sodium nitrite and 93.75 percent table salt (sodium chloride), making Prague powder #1 mostly salt. Although its a fairly lengthy process (at least, compared to running to the store and just buying some), it is a wholly satisfying one, and in addition to the sense of achievement it also yields some tasty rewards. Back in 2014, residents of Flint, Michigan found toxic lead in their tap water, with levels of up to 13,000 times the allotted amount (which is zero for drinking water) in some homes. Pink curing salt is not Himalayan pink salt, or halite, a naturally colorful edible salt that does not contain sodium nitrate or nitrite. • Chilled: use slab for fruits and vegetables or as a decoration. Curing salts are a combination of salt and either a small amount of sodium nitrate or sodium nitrite as well as a red dye that make the salt look pink. If the bacterium reproduces it can produce botulinum toxin and cause botulism, a foodborne illness caused by ingesting the toxin. It is also called InstaCure, Prague powder, and Pokelsalz in German. Clostridium botulinum is difficult to kill; the spores tolerate boiling temperatures (212 F and 100 C) so heating to 240 to 250 F (or 120 C) for 5 to 10 minutes is necessary to destroy the bacteria. According to their findings, there’s lead in coffee, meat, algae-based supplements, various cereals, sugars, fruits, tubers, and more. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3560192/, http://www.hc-sc.gc.ca/ewh-semt/pubs/contaminants/dhhssrl-rpecscepsh/index-eng.php#a8, https://www.nlm.nih.gov/medlineplus/ency/article/002473.htm, http://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=5, http://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=8, http://themeadow.com/pages/minerals-in-himalayan-pink-salt-spectral-analysis, http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/1570.pdf, http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2010.00317.x/abstract, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3654245/. Nitrates turn into nitrites over time which makes them a time-release form of the inhibiting compound. It’s dangerous to do without a doctor’s supervision, but with medical guidance, it’s very effective. Cure No. It was first described in Germany by Justinus Kerner in Wurttemberg in 1817, although the pathogen and toxin were not identified until 1895 by Emile Pierre van Ermengem, a professor at the University of Ghent. †Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Curing your own bacon, at least once, is a great experience for any meat enthusiast. It is 6.25% sodium nitrite and 93.75% table salt dyed pink to indicate the presence of the nitrite. It is 93.75 percent table salt and 6.25 percent sodium nitrite. Is the healthy food you’re eating actually toxic? You’re getting small amounts of lead with almost everything you eat. So, you shop the highest quality products and do your research to ensure you’re keeping your family safe from toxic overload. If you aren't cooking it, generally the risks will be higher if you skip the pink salt (although not intolerably high for some people). The Khewra Salt Mine is one of the oldest and largest salt … Himalayan salt comes from ancient geological oceans, which may not have the same levels of pollution as salts extracted from much of world’s oceans these days. It’s also responsible for the characteristic flavor and nice pink color of bacon, ham and hot dogs. So for % of spices or sugar, you add this on top the above. Do not use pink salt like regular table salt. There’s not much lead in there, and if you’re an adult you’re only absorbing 3-10% of it. The authors analyzed ground beef jerky made with a commercial beef jerky spice mixture with and without a curing mix containing salt and sodium nitrite. [4] Stipanuk M & Caudill M. Biochemical, Physiological and Molecular Aspects of Human Nutrition. 1 and cure No. Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death. This dyed salt imparts characteristic color and flavor to cured meats. Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. But we think this history is pretty interesting.Curing meat is a technique steeped in history. Two years later, not much has changed. Before you toss your pink Himalayan salt, let’s talk about a few of its benefits. If it finds the right environment, low acid and little or no oxygen, it will grow and reproduce. Himalayan salt naturally contains upwards of 84 trace minerals, including potassium, calcium, magnesium, iodine, iron, and zinc, among others. 3—to make sure you don’t confuse them with ordinary table salt. The two are not interchangeable.) [1] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3560192/. Sodium This, Sodium That. A lot of readers have been asking me about an article that discusses lead toxicity in Himalayan salt. These curing salts are very economical to use and are the best way to make cured food safe. Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Prague Powder #2 is a … For these reasons, Himalayan pink salt is better since it can still be found in its purest form. 1 per gallon of water, plus 1 3/4 cup table salt, 2 1/4 tablespoon sugar, and any spices you wish. [11]. Curing slows down fat oxidation, which reduces rancidity. Dave Asprey is founder of Bulletproof, and creator of the widely-popular Bulletproof Coffee. The author extrapolated that by consuming Himalayan salt, you’re actually getting “20 times as large a lead dose than [sic] what is harming the people of Flint, Michigan.”. 0.25% Pink Curing Salt No. Which European country will inspire your culinary journey tonight? SaveIf you only care about how to use curing salts feel free to skip ahead. Cures are dyed pink so that you won’t confuse them with table salt and use them in quantities that might put people in danger. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. She’s mistaken. Pink salt is a common name for a mixture of sodium chloride, or table salt, and sodium nitrite. It is generally dyed a pink color so that it can be easily recognized from regular salts. Individually they are named Prague Powder #1 (a.k.a. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. This necessitates the use of a pressure canning device when home canning. 2. Clostridium botulinum is the name of an anaerobic (cannot grow in presence of oxygen) bacterium which is present in soil and water. A secondary step to ensure your home canned, non-acidic food is safe to eat, is by heating the food for 10 to 20 minutes to temperatures above 176 F (80 C); this will destroy most of the toxin. [4] Adults absorb 3-10% of the lead they consume, while children absorb much more (40-50%). And you are partly correct. Some common curing mixtures: Cure #1 contains 6.25% Sodium nitrite: 93.75% Salt (for fresh and cooked sausages) Cure #2 contains 6.25% Sodium nitrite: 4% Sodium nitrate and 89.75% Salt (for dry-cured sausages) If you are using it for a brine, you use 1/2 cup InstaCure No. Here are two reasons you should not fear your pink salt: Lead is a naturally occurring element, not just in the environment, but in our bodies and in much of the food you eat. Since curing meat requires such a specific skill set, otherwise, it can lead to illness or worse, we highly recommend consulting with an expert to teach you proper techniques. Meat cured with sea salt and smoked will not have the characteristic pink color of meat cured with nitrates, but it will have a similar flavor. [12] Even standard Western medicine has used chelation therapy for decades to treat heavy metal poisoning. This level is intended to prevent it from becoming used in dangerous levels. If you think you have heavy metal buildup, I suggest you talk to a naturopathic or functional medicine doctor about chelation. Back in 2014, residents of Flint, Michigan found toxic lead in their tap water, with levels of up to 13,000 times the allotted amount (which is zero for drinking water) in some homes. You’re probably eating a couple teaspoons at the most. Let’s take a closer look and see whether or not it checks out. There are two types of pink salt: Prague Powder #1: Also called pink salt #1, it contains 6.25% sodium nitrite and 93.75% regular table salt. [3] https://en.wikipedia.org/wiki/Lead_paint. German Smoked Pork (Schwarzwaelder Schinken), Smoked and Cured Homemade German Bacon (Bauchspeck). Recently, pink Himalayan salt was described in an online article as containing twenty times the level of lead that was harming people in Flint, Michigan as well as containing dangerous levels of radioactive plutonium. After all, to reach the center, salt has to travel the identical distance from the surface. Half of the ground beef was inoculated with E. coli O157:H7 before making it into jerky strips and dehydrating it. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. [5] Small amounts of lead are pretty much unavoidable. Prague Powder #1: Alternate names include pink curing salt, InstaCure #1, sel rose, Quick Cure, tinted curing mixture (TCM), Modern Cure, DC Cure, and DQ Cure. Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis.Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. It is one of the most common curing salt and is also known as Prague Powder #1 Tinted Cure, Pink Curing Salt, Quick Cure Salt, Curing Salt #1, and Instacure #1. The durable spores can be airborne and can land on food. | ©Bulletproof 360, Inc. 2013–2021, https://www.bulletproof.com/diet/superfoods/is-pink-himalayan-salt-toxic/, https://www.bulletproof.com/wp-content/uploads/2016/03/iStock_000040421954_Medium-300x160.jpg. Keeping these curing salts dry will keep them fresh and usable indefinitely. The lowest known lethal dose of sodium nitrite is 71mg per kg of body weight. What makes Bulletproof Coffee Beans Different? USDA’s Processing Procedures: Dried Meats. One group of researchers examined the lead concentrations of various foods across more than 14 European countries. The above mentioned blog post posed that, if 5 parts per billion (ppb) of lead is considered a health concern in drinking water, and there is no real safe exposure to lead, then the lead content of pink Himalayan salt (about 100 parts per billion in one spectral analysis) is downright poisonous, and that it’s irresponsible to recommend Himalayan salt as an upgrade to normal table salt. These products are not intended to diagnose, treat, cure, or prevent any disease. You would dissolve it all and have brine which can be varied to ‘choose’ you level of saltiness or sweetness! This dyed salt imparts characteristic color and flavor to cured meats. Have a great week and keep thriving. The cures are not interchangeable so follow the recipe you use closely and use a recipe from a reliable source. Cooking and Curing – Use ground pink salt like regular table salt. Most natural mineral supplements and food contain a small amount of heavy metals [1], but if your body is running well you’re well-equipped to handle them, and as long as you get your food and supplements from trusted companies that don’t add contaminants in the form of plastics, heavy metals, etc. say plus 1% sugar, 0.01 x 9,000 = 90 gram of sugar. • Frozen: use for sorbets and desserts Pink Himalayan salt is a pink-colored salt extracted from the Khewra Salt Mine, which is located near the Himalayas in Pakistan. Both are toxic to humans in high doses. The author of the anti-pink salt article claims that “heavy metals in your body remain for life … there is absolutely nothing we can do to remove lead from the body with our current medical acumen.”. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. [5] http://www.hc-sc.gc.ca/ewh-semt/pubs/contaminants/dhhssrl-rpecscepsh/index-eng.php#a8, [6] https://www.nlm.nih.gov/medlineplus/ency/article/002473.htm, [7] http://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=5, [8] http://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=8, [9] http://themeadow.com/pages/minerals-in-himalayan-pink-salt-spectral-analysis, [10] http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/1570.pdf, [11] http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2010.00317.x/abstract, [12] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3654245/. They then bleach the salt, and many manufacturers treat it with anti-caking agents so it doesn’t clump. Do not use pink salt like regular table salt. The mineral content in pink salt isn’t a huge game changer health-wise, but it’s an easy way to get some extra nutrients in your diet. Once known as sausage disease or sausage poisoning, botulism was named after botulus, the Latin word for sausage. About Wishful Foods Pink Curing Salt #1: Pink curing salt is a mixture of table salt and sodium nitrite. Use Anthony’s Pink Curing Salt to preserve and dry-cure meats like salami, pepperoni, prosciutto, and dry sausages. St, Louis, MO: Elsevier; 2013. Insta Cure #1 or Pink curing salt #1), Prague powder #2 (a.k.a. The result is a pure sodium chloride concentrate with no other minerals to speak of. Pink Curing Salt #2, also known as Prague Powder #2 or InstaCure #2, is generally used for meats that will be dry-cured for an extended time, which also do not require cooking, smoking or refrigeration before consumption. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. The above mentioned blog post posed that, if 5 parts per billion (ppb) of lead is considered a health concern in drinking water, and there is no real safe exposure to lead, then the lead content of pink Himalayan salt (about 100 p… Make Homemade Corned Beef That Calls for Pink Salt, Making Air Cured Ham - Dried and Smoked Pork Recipe, German Kasseler: A Cured and Smoked Pork Loin, Berliner Eisbein: A Recipe for Simmered Pig Knuckles. The amount of nitrite in cured meats is not harmful at several times normal levels of consumption. Nitrites inhibit the growth of anaerobic bacteria, which logically inhibits toxin production. Botulism is of least danger when the meat is cooked. Cooking and Curing – Use ground pink salt like regular table salt. What Is Prague Powder and How Is It Used?
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