Wednesday, January 2, 2008

Nitrite's n' Nitrate's...Who knew!!

Researchers proposed that the benefit from enriched water might be the stimulation of nitric oxide production in the body. Nitric oxide is produced in the cells lining the surface of the blood vessels. It aids blood flow and reduces blood pressure. When we consume less nitric oxide, our risk of stroke and heart disease increases.

*Only about 5% of the nitrate we eat comes from bacon, ham, and other cured meats. The rest comes from nitrate naturally present in drinking water.

Nitrate and Nitrite are non carcinogenic-in fruits and veggies. They act as antioxidants during digestion or cooking. Fruits and veggies are naturally rich in Vitamin C, this inhibits nitrosamine formation as well as enhances the generation of nitric oxide from nitrite.
Nitrite can combine with naturally occuring amines in foods, forming nitrosamines. (Nitrosamines have been shown to be carcinogenic when administered in animals).

FACT: Cured meats contribute only about 5% of the nitrate we eat. The vast majority, 70%-85% comes in produce; spinach, lettuce, celery, cauliflower, grapes, strawberries, and root veggies. Vegetarians are likely to consume 10 times more than omnivores.

As humans, we are designed to consume our nitrate in more natural ways; vitamin, minerals, antioxidants, and phytochemicals.

Posted in L.A. Times by Susan Bowerman