Curing agent · E250
Gives cured meats their pink color and blocks Clostridium botulinum — but can form nitrosamines, especially with high-heat cooking.
Prevents botulism in cured meats, adds color and flavor.
In processed meat, nitrite can form N-nitroso compounds, which are part of why IARC classifies processed meat as carcinogenic.
Products 'cured with celery powder' still contain nitrite — from a plant source. Natural-sounding isn't the same as different.
Most dietary nitrate comes from vegetables like spinach and beets, where vitamin C and polyphenols reduce nitrosamine formation.
General education only, not medical advice. Drafted Oct 2026 · pending qualified expert review.