For some time now, I’ve not really known what to think about the big controversy in cured meats—the one revolving around nitrates/nitrites that are often used during the preservation process. A lot of information that turns up in Google searches is not only difficult to sift through, but without doing a significant amount of homework, the task of determining what data is legitimate and what is more agenda-driven can seem impossibly complicated for a layman like myself to understand. Fortunately for all of Houston (and whoever outside of our fine City chooses to follow this li’l blog), we have one man in particular that we hold in the highest esteem for his ability to pour through scientific journals and studies in search of unbiased answers based in scientific fact, and then explain it in a manner that we (I) can understand. That man of course is known to many of us as Dr. Ricky. People have summed up Dr. Ricky best by describing him as Houston’s own Harold McGee. With that in mind, I felt that there was not a better person to dive into the hot topic of of these preservatives and how they may OR may not effect our bodies, than Dr. Ricky. Most of the time, Dr. Ricky’s food-related writings can be found on his blog, Dude, you going to eat that?, but today, after a serious amount of begging, he has graced the Revival Meats blog with a fascinating guest-post. Fortunately for us all, we now have his take on the story.
Charcuterie Case. Salumeria Rosi. Manhattan