75. Should You Use Nitrates in Home-Cured Meats?

<p>For quite some time I was terrified of nitrates.  In all honesty, it was a big source of anxiety for a long time.  This didn’t relent until sometime last year when I started digging deep into the truth behind nitrates.  Come to find out, nitrates aren’t all that bad.  Many are even naturally occurring in our favorite meats.  Today’s episode is dedicated to busting nitrate related myths and reassuring you that they in fact are not carcinogenic.  Be sure to check out the links below for some incredible information I found regarding this very subject!        </p><p>•  If you&apos;re falling in love with the idea of an old-fashioned kitchen full of incredible homemade food, check out my free Heritage Kitchen handbook at  <a href='http://www.heritagekitchenhandbook.com/'>http://www.heritagekitchenhandbook.com </a></p><p>•  Chris Kresser: The Nitrate and Nitrite Myth <a href='https://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon/'>Click to read </a><br/>•  The North American Meat Institute: Meat Curing &amp; Sodium Nitrite <a href='https://www.meatinstitute.org/index.php?ht=a/ GetDocumentAction/i/118849'>Click to read</a><br/>•  Michael Ruhlman: The No-Nitrates Added Hoax <a href='http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/'>Click to read</a></p>