When you go to a restaurant to eat, a pot of tender, oily beef dish is brought to your table, and it is never labeled with what has been added to it. Some restaurants add tenderizing powder or baking soda to beef to make it look more tender; phosphates to keep it hydrated; and sodium nitrite to give it a bright red color.

Normal beef without added nitrites cannot be pink in color. If beef and steaks are pink from the inside out, then nitrites must have been added. In addition, beef is composed of muscle fibers, burned to be able to tear out the shredded meat; and with nitrites + tenderizing powder and water retention agent meat, especially tender, basically can not eat the feeling of shredded meat, tender than dried tofu and soft, water is particularly large, the weight gain is obvious, and in some cases, you can smell the smell of ammonia.

Nitrite is one of the additives in the acute toxicity of one of the stronger substances, can make the normal hemoglobin into methemoglobin, lose the ability to carry oxygen, resulting in tissue hypoxia. Human intake of 0.3 ~ 0.5 grams of nitrite can be poisoned, intake of 3 grams can be fatal. In addition to its own toxicity, in acidic conditions, nitrite and protein decomposition products react, easy to produce strong carcinogens nitrosamines, is an important carcinogenic factor in gastric cancer.