NickB 
Member since Oct 21, 2015


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Re: “UPDATE: RFD narrowly avoids second recall

After a few tries, I think the only way to properly respond to your comment is line item style.

> "chemical-free production methods" using Sodium Nitrite?

You're correct on this point. I think from this article it's pretty clear he's not great with PR and his statement, at first look, appears false. Although, while researching my response I found that celery is a natural source of nitrite that can be used in certified organic products so I wouldn't be so quick to judge without a little more context.


> That's intentional mislabeling and 4.6 grams of the stuff will kill you dead.

Really? If you're going to lift it straight from wikipedia will you at least not spin it to fit your doom and gloom narrative?

The example Bill cites is for a 143 lb person. The actual lethal dosage is 71 mg/kg (kg of body weight) which when we look at the relative amounts in fresh meat (0.4-0.5 mg/kg of meat) or cured meat (10-30 mg/kg of meat) starts to look a bit ridiculous.

A better example would be to say: the average american male, weighing 191 lbs (source:gallup), eating 30 mg/kg cured meat, would have to consume 447 lbs in one sitting to get a lethal dose. Meanwhile, the fresh 1/2 lb burger most people eat has a paltry 0.25 mg. It'd take 12,212 lbs of fresh meat in one sitting to take down our average Joe.

> It's so toxic to pigs that in Australia they use it to kill feral pigs in the outback.

Different physiology so not a 1:1 comparison to humans but sure, proof that we can throw kilos of the stuff out there and it'll kill things.

I find this a particularly bad argument since too much of anything will kill you, including life's basics of oxygen (oxygen toxicity) and water (dilutional hyponatremia).


> When you cook meat, or cure meat, sodium nitrite is part of the formation of carcinogenic nitrosamines in the stomach acid.

Which again, if you'd bothered to read the wiki article (or its citations) you'd see we found that if you add Vitamin C to the meat it prevents the formation of nitrosamines in your stomach. Also, the US has required this since the 70's.


> The USDA is picking on him, they're telling him to stop hiding the fact that his meats have this toxin in them.

Yeah, no. They're only upset about the labeling.

20 likes, 1 dislike
Posted by NickB on 10/21/2015 at 6:22 PM

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