When to add sodium nitrite in the sauce marinade

Sodium nitrite is a kind of nitrite, is toxic, just do additives when a small amount of use is in the safe range, will not cause poisoning. China's current regulations it can be used as a food additive, coloring and preservation of meat products, but in the amount and use of strict limitations, that is, each kilogram can only use up to 0.15 grams. But at present, there are a lot of profit-oriented people in order to pursue the color and flavor of meat products and preservation period, arbitrarily increase the amount of sodium nitrite. The addition of sodium nitrite will produce carcinogenic substances, a precursor to carcinogenic substances, if the long-term accumulation, will subconsciously have an adverse effect on human health. Nitrite is harmful to the human body and can oxidize low iron hemoglobin in the blood to high iron hemoglobin, losing the ability to transport oxygen and causing hypoxic damage to tissues. Nitrite is not only a carcinogen, and intake of 0.2-0.5 g can cause food poisoning, 3 g can be fatal. Nitrite is a food additive, coloring, preservation, widely used in cooked meats, enemas and canned foods and other animal foods. Given that nitrite has a variety of beneficial functions for meat crisping, countries around the world still allow it to be used for curing meat, but the dosage is strictly limited. Normal eating will not be a problem, because the body itself is able to clean up the toxins, but it is still better to eat less