Food preservatives play an important role in today's society. They maintain color and freshness for many of the foods that we consume daily. Without food preservatives, the amount of wasted food would increase dramatically. Some individuals, however, develop sensitive reactions for preservatives such as sodium nitrate.
Sodium Nitrate
New World Encyclopedia cites that sodium nitrate is a salt, which consists of nitric acid and other various alcohols. The most common use for this chemical component is to preserve food. It can be found in meats such as bacon and hotdogs and also bread.
Preservative
Food preservatives are used for three reasons: They keep the natural color of the food, allow for the food to appear fresh and increase the shelf life of a food. Healthmad.com cites that sodium nitrate prevents nitrosamines from forming, which slows the rotting process and keeps your food pretty and fresh.
Allergy
If you have an allergic reaction to sodium nitrate it can cause a rash to form. According to MayoClinic.com, allergies are your body's reaction to a foreign material. To protect itself, your body produces antibodies that fight the dangerous foreign material. When your body attacks, it releases histamines, leading to an allergic reaction such as a rash. If a reaction appears, it is best to consult your physician. Medicine might be needed to treat the rash.
Food Additive Hypersensitivity
Alergysa.org cites that sodium nitrate is one of the few preservatives that does cause a reaction in some people, although the percentage is small. A constant small dose of sodium nitrate is going to cause more of a reaction than a large dose all at once. Additionally, if you consume sodium nitrate, it is unlikely that you will have an immediate reaction, which is why it is difficult to diagnose this food sensitivity.
Alternative
It is possible to purchase food products that do not contain sodium nitrate. You can do so by purchasing fresh products. Health food stores will often have a wider variety of products without preservatives.
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