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Reply to "kids and pepperoni and salami"
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[quote=Anonymous]The funny thing is that sodium nitrite must be buffered when used in cured meats, usually by an analog of Vitamin C. You end up with less free/reactive nitrite in conventional salami, bacon, etc. than in products made with celery juice, which is nitrite-rich and not buffered. I don't think the occasional treat of either is a big deal. You just can't eat salami on white bread every day for the rest of your life. [/quote]
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