I use Caputo. 00
Pizza Dough
- Thread starter Gebo
- Start date
Wild mikes pizza. No hfcs in the sauce and nitrates and nitrites free meats. Amazing pizza for frozen.
80% of the nitrates the average person consumes come from plant food. Most plant food contain 0.1 to 1 g of nitrate per 1 kg. For example, bacon, which is high in nitrates, contains on average a little less than 0.4 g nitrates per 100g. One serving of bacon is 1 oz or 28g. That means 0.12 mg of nitrates from one serving of bacon. Compare that to a 3.5 oz/100g serving of lettuce which contains ca 80 mg of nitrates.
If you want to avoid nitrates, stop eating plant food first.
Those who occasionally eat a cured meat product will add very little nitrate to the total of nitrate they ingest via other foods.As for "uncured" meats and cold cuts, they still have the nitrates. They are most commonly added in the form of celery juice which is naturally high in nitrates. The labeling says usually "no nitrites added" which is a lie by omission. To prevent the formation of nitrosamines ascorbic acid is usually added to cured meat products. The problem with this approach is that Vitamin C gets destroyed by heat which is when nitrosamine formation primarily occurs. Sodium nitrate is a naturally occurring substance and sodium nitrite is a manmade substance. Both can lead to the formation of nitrosamines which are carcinogenic, mutagenic, organic compounds.
As for the risk nitrates pose, they are related to the formation of nitrosamines under heat above 100°C and the use of sodium nitrate/saltpeter which adds salt to the diet.
Sadly, the most risky cured meat food would be pizza with pepperoni or similar. The high temperature at which a pizza is baked ensures maximum nitrosamine formation.
I'm not saying eating cured meat is not detrimental to one's health. What I'm saying is that avoiding nitrates would mean having to avoid eating most plant matter. And yes, even bananas are high in nitrates.
Last edited:
