It is also called InstaCure, Prague powder, and Pokelsalz in German. If you aren't cooking it, generally the risks will be higher if you skip the pink salt (although not intolerably high for some people). [3] https://en.wikipedia.org/wiki/Lead_paint. Once known as sausage disease or sausage poisoning, botulism was named after botulus, the Latin word for sausage. Use Anthony’s Pink Curing Salt to preserve and dry-cure meats like salami, pepperoni, prosciutto, and dry sausages. Sodium This, Sodium That. There’s not much lead in there, and if you’re an adult you’re only absorbing 3-10% of it. You’re probably eating a couple teaspoons at the most. These curing salts are very economical to use and are the best way to make cured food safe. Chelation therapy involves ingesting compounds that bind to heavy metals and remove them from your body. 1 = 22.5 grams of pink curing salt. Toxic chemicals, whether man-made or from the earth, can wreak havoc on your performance and your long-term health. So for % of spices or sugar, you add this on top the above. And I wouldn’t sweat the pink salt. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. The author of the anti-pink salt article claims that “heavy metals in your body remain for life … there is absolutely nothing we can do to remove lead from the body with our current medical acumen.”. Subscribe & Save 10% + Free Shipping over $35. If the bacterium reproduces it can produce botulinum toxin and cause botulism, a foodborne illness caused by ingesting the toxin. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. [11]. When adding curing salts to brine, it’s important that the brine not be too acidic. Botulism is of least danger when the meat is cooked. Belmont, CA: Wadsworth Cengage Learning; 2012. [4] Stipanuk M & Caudill M. Biochemical, Physiological and Molecular Aspects of Human Nutrition. This includes poultry, fish, ham, bacon, luncheon meats, corned beef, pates, and other products. It is 93.75 percent table salt and 6.25 percent sodium nitrite. According to their findings, there’s lead in coffee, meat, algae-based supplements, various cereals, sugars, fruits, tubers, and more. [12] Even standard Western medicine has used chelation therapy for decades to treat heavy metal poisoning. Recently, pink Himalayan salt was described in an online article as containing twenty times the level of lead that was harming people in Flint, Michigan as well as containing dangerous levels of radioactive plutonium. Get our cookbook, free, when you sign up for our newsletter. In addition to Prague Powder #1, The Great American Spice … Iodine is found in foods such as dairy, fish, eggs, and seaweed. The above mentioned blog post posed that, if 5 parts per billion (ppb) of lead is considered a health concern in drinking water, and there is no real safe exposure to lead, then the lead content of pink Himalayan salt (about 100 p… Some common curing mixtures: Cure #1 contains 6.25% Sodium nitrite: 93.75% Salt (for fresh and cooked sausages) Cure #2 contains 6.25% Sodium nitrite: 4% Sodium nitrate and 89.75% Salt (for dry-cured sausages) Pink salt is dyed pink in color so it cannot be confused with table salt. One level teaspoon (a mix of 1 ounce sodium nitrite (6.25 percent), 0.64 ounces sodium nitrate (4 percent) to 1 pound of salt) is used per 5 pounds of meat. Now, this certainly doesn’t mean heavy metals are safe. Nitrates turn into nitrites over time which makes them a time-release form of the inhibiting compound. The amount of nitrite in cured meats is not harmful at several times normal levels of consumption. [5] http://www.hc-sc.gc.ca/ewh-semt/pubs/contaminants/dhhssrl-rpecscepsh/index-eng.php#a8, [6] https://www.nlm.nih.gov/medlineplus/ency/article/002473.htm, [7] http://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=5, [8] http://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=8, [9] http://themeadow.com/pages/minerals-in-himalayan-pink-salt-spectral-analysis, [10] http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/1570.pdf, [11] http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2010.00317.x/abstract, [12] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3654245/. Which European country will inspire your culinary journey tonight? Do not use pink salt like regular table salt. Prague powder #1 is a curing mixture used in making cured meat products that require short cures and will then be cooked, such as sausages, including hot dogs, fish, and corned beef.The federal government mandates Prague salt be composed of 6.25 percent sodium nitrite and 93.75 percent table salt (sodium chloride), making Prague powder #1 mostly salt. These products are not intended to diagnose, treat, cure, or prevent any disease. Insta Cure #1 or Pink curing salt #1), Prague powder #2 (a.k.a. say plus 1% sugar, 0.01 x 9,000 = 90 gram of sugar. Curing slows down fat oxidation, which reduces rancidity. Himalayan salt comes from ancient geological oceans, which may not have the same levels of pollution as salts extracted from much of world’s oceans these days. Do not use pink salt like regular table salt. It doesn’t make sense to compare lead in salt to lead in water. Do not sprinkle it on your food. [4] Adults absorb 3-10% of the lead they consume, while children absorb much more (40-50%). He is a two-time New York Times bestselling author, host of the Webby award-winning podcast Bulletproof Radio, and has been featured on the Today show, Fox News, Nightline, Dr. Oz, and many more. The two are not interchangeable.) We don’t know when exactly our ancestors realised that dousing meat in certain salts preserved. 2.25% sea salt x 9,000 = 202.5g of salt for the brine. [1] http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3560192/. Nitrites inhibit the growth of anaerobic bacteria, which logically inhibits toxin production. [5] Small amounts of lead are pretty much unavoidable. This dyed salt imparts characteristic color and flavor to cured meats. That’s why most curing salts are tinted pink with red dye No. So don’t add vinegar to the brine, and never mix liquid smoke (which is acidic) directly with curing salts. [2] Rolfes S., Pinna K, & Whitney E. Understanding Normal and Clinical Nutrition. 2 is formulated for dry cured products such as pepperoni, hard salami, prosciutti hams, dried sausages, and other products which do not require cooking, smoking, or refrigeration. Make Homemade Corned Beef That Calls for Pink Salt, Making Air Cured Ham - Dried and Smoked Pork Recipe, German Kasseler: A Cured and Smoked Pork Loin, Berliner Eisbein: A Recipe for Simmered Pig Knuckles. The lowest known lethal dose of sodium nitrite is 71mg per kg of body weight. Pink salt comes in two forms: cure No. Back in 2014, residents of Flint, Michigan found toxic lead in their tap water, with levels of up to 13,000 times the allotted amount (which is zero for drinking water) in some homes. If you think you have heavy metal buildup, I suggest you talk to a naturopathic or functional medicine doctor about chelation. Cooking and Curing – Use ground pink salt like regular table salt. Manufacturers refine most table salt at high temperatures, leeching it of any bioavailable nutrients. Clostridium botulinum is difficult to kill; the spores tolerate boiling temperatures (212 F and 100 C) so heating to 240 to 250 F (or 120 C) for 5 to 10 minutes is necessary to destroy the bacteria. Below are descriptions of the most common curing salts and how to use them. Dave Asprey is founder of Bulletproof, and creator of the widely-popular Bulletproof Coffee. Overall it is recommended that you use one ounce of Prague Powder #1 to twenty-five pounds of meat or fish. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. —Its fundamental property from a health standpoint is that it kills bacteria that cause botulism in smoked and ground meat. And then an article shows up in your Facebook feed that makes you question your choices. Curing salts are a combination of salt and either a small amount of sodium nitrate or sodium nitrite as well as a red dye that make the salt look pink. The above mentioned blog post posed that, if 5 parts per billion (ppb) of lead is considered a health concern in drinking water, and there is no real safe exposure to lead, then the lead content of pink Himalayan salt (about 100 parts per billion in one spectral analysis) is downright poisonous, and that it’s irresponsible to recommend Himalayan salt as an upgrade to normal table salt. [2] It’s in soil, the air you breathe, and at more toxic levels in man-made items like old piping and paint produced before 1978.[3]. There are two types of pink salt: Prague Powder #1: Also called pink salt #1, it contains 6.25% sodium nitrite and 93.75% regular table salt. After all, to reach the center, salt has to travel the identical distance from the surface. Pink salt is dyed pink in color so it cannot be confused with table salt. Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of salt, with the aim of drawing moisture out of the food by the process of osmosis.Because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. On average, you probably consume between 5-10 mcg of lead every day, much of it from seafood and foods grown in high lead soils. Salt Slabs – They are good to use since they impart minerals and give food a pleasant taste. Nitrite is eventually used up in the meat during the curing process and converts to nitric oxide, which is not harmful and is safe for human consumption. We found that the following four publications are super helpful guides and go in-depth about just such processes, procedures, and techniques: Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years. It was first described in Germany by Justinus Kerner in Wurttemberg in 1817, although the pathogen and toxin were not identified until 1895 by Emile Pierre van Ermengem, a professor at the University of Ghent. Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death. Prague Powder #2 is a … For these reasons, Himalayan pink salt is better since it can still be found in its purest form. Both are toxic to humans in high doses. View Entire Discussion (29 Comments) http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3560192/, http://www.hc-sc.gc.ca/ewh-semt/pubs/contaminants/dhhssrl-rpecscepsh/index-eng.php#a8, https://www.nlm.nih.gov/medlineplus/ency/article/002473.htm, http://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=5, http://www.atsdr.cdc.gov/csem/csem.asp?csem=7&po=8, http://themeadow.com/pages/minerals-in-himalayan-pink-salt-spectral-analysis, http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_documents/1570.pdf, http://onlinelibrary.wiley.com/doi/10.1111/j.1745-459X.2010.00317.x/abstract, http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3654245/. Like curing salt, saltpeter works by drawing moisture out of cells via osmosis. Quality salt is hand-mined without explosives and tested for contamination. You would dissolve it all and have brine which can be varied to ‘choose’ you level of saltiness or sweetness! Cures are dyed pink so that you won’t confuse them with table salt and use them in quantities that might put people in danger. Clostridium botulinum is the name of an anaerobic (cannot grow in presence of oxygen) bacterium which is present in soil and water. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition. Meat cured with sea salt and smoked will not have the characteristic pink color of meat cured with nitrates, but it will have a similar flavor. • Chilled: use slab for fruits and vegetables or as a decoration. When added to meat for curing, the nitrites in pink curing salt are converted to nitric oxide during the curing process, a compound that is not harmful. Home cooks, therefore, are allowed to purchase sodium nitrite which has already been cut with salt, reducing the chance of accidental overdose. SaveIf you only care about how to use curing salts feel free to skip ahead. Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Before you toss your pink Himalayan salt, let’s talk about a few of its benefits. It is generally dyed a pink color so that it can be easily recognized from regular salts. If your body is running well and you live a healthy lifestyle, odds are you can handle the minimal toxin load that comes with everyday life. 1 and cure No. That’s a strong claim. The mineral content in pink salt isn’t a huge game changer health-wise, but it’s an easy way to get some extra nutrients in your diet. The author extrapolated that by consuming Himalayan salt, you’re actually getting “20 times as large a lead dose than [sic] what is harming the people of Flint, Michigan.”. St, Louis, MO: Elsevier; 2013. A lot of readers have been asking me about an article that discusses lead toxicity in Himalayan salt. Two years later, not much has changed. Here are two reasons you should not fear your pink salt: Lead is a naturally occurring element, not just in the environment, but in our bodies and in much of the food you eat. This level is intended to prevent it from becoming used in dangerous levels. What makes Bulletproof Coffee Beans Different? Information provided by this website or this company is not a substitute for individual medical advice. For a limited time only get new Chocolate Dipped Bars for $19.99 ($35.98 value). Himalayan salt naturally contains upwards of 84 trace minerals, including potassium, calcium, magnesium, iodine, iron, and zinc, among others. It is used at a rate of 1 teaspoon per 5 pounds of ground meat. It is used on meat to prevent the production of botulinum toxin in meat. Use Prague Powder #1 for short-term cures that will be cooked after curing. You’re getting small amounts of lead with almost everything you eat. Cure No. | ©Bulletproof 360, Inc. 2013–2021, https://www.bulletproof.com/diet/superfoods/is-pink-himalayan-salt-toxic/, https://www.bulletproof.com/wp-content/uploads/2016/03/iStock_000040421954_Medium-300x160.jpg. Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. Too much or too little Pink Curing Salt can adversely affect health, taste, and food quality. Pink salt is a common name for a mixture of sodium chloride, or table salt, and sodium nitrite. The durable spores can be airborne and can land on food. This dyed salt imparts characteristic color and flavor to cured meats. †Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Prague Powder #1: Alternate names include pink curing salt, InstaCure #1, sel rose, Quick Cure, tinted curing mixture (TCM), Modern Cure, DC Cure, and DQ Cure. Himalayan Salt Uses. So, you shop the highest quality products and do your research to ensure you’re keeping your family safe from toxic overload. A highly acidic solution will cause the curing salts to very rapidly decompose into nitric oxide, which is dangerous as a concentrated gas. German Smoked Pork (Schwarzwaelder Schinken), Smoked and Cured Homemade German Bacon (Bauchspeck). But we think this history is pretty interesting.Curing meat is a technique steeped in history. Pink salt is toxic to humans but is not present in finished, cured meats in a high enough dose to cause illness or death. The authors analyzed ground beef jerky made with a commercial beef jerky spice mixture with and without a curing mix containing salt and sodium nitrite. Curing salt is used in meat processing to generate a pinkish shade and to extend shelf life. But spectral analysis shows that the lead in pink salt is about 0.10 ppm, well within the legal limit of 0.50 ppm. The Khewra Salt Mine is one of the oldest and largest salt … Now let’s get into the details. You might wonder why the projected cure time is around half as long for a cylinder of meat, as compared to a flat slab of the same thickness. (Do not confuse them with Himalayan pink salt, either. Individually they are named Prague Powder #1 (a.k.a. during processing you don’t have much to worry about. [10] Many of the foods highlighted in the study as having higher concentrations of lead are also foods that people consume way more of than salt. A Note About Nitrites Half of the ground beef was inoculated with E. coli O157:H7 before making it into jerky strips and dehydrating it. [6,7,8,9] Water with 0.10 ppm lead would be a huge issue because you drink a couple liters of it daily, but you’re not eating liters of salt.
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