this post was submitted on 21 Nov 2024
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There are way more nitrosamines in a thin slice of cured meat than any drug had before the regulations were put in place.
Interesting, I've never really thought about that, makes sense though. Also looks like decent amounts potentially (~0-84 ug/kg).
Surprising when they're usually only allowed in the single digit ppm range in pharmaceuticals, and many have been recalled due to nitrosamines.
I think it's because ones a drug prescribed for a medical condition. So you may have a condition where your doctor says "stay away from cured meats" but might prescribe you a drug that unwittingly has what they're looking to avoid. And just in general drugs give you a lot of control: there should only be what you know and want in there. Foods a big ol mess of compounds. My heart meds get recalled all the time for less acrylamide than I'd get in a flame grilled burger.