Tired of generic advice? A protocol built on your numbers.
Order protocol⌘K Tip: press “/” anywhere on the site · ↑↓ select · Enter open · Open search page
E252CautionGroup: Preservatives
It is a potassium salt, also known as saltpetre, traditionally used for curing meat. You find it in raw ham, dry-cured sausages and some cheeses, where it slowly turns into nitrite.
Where you find it: dry-cured ham, salami, some cheeses
Limit it together with cured meats; give them to children only rarely.
Potassium nitrate (KNO3) is reduced by bacteria to nitrite during long meat ripening, which stabilises colour and inhibits pathogens. In 2017 EFSA confirmed an ADI of 3.7 mg/kg body weight per day (as nitrate ion); most dietary nitrate comes from vegetables, where it comes with protective compounds. In 2023 the EU lowered the maximum permitted levels of nitrates in meat products.
E211Sodium benzoateE249Potassium nitriteE250Sodium nitriteE210Benzoic acidE220Sulphur dioxideE223Sodium metabisulphiteE224Potassium metabisulphiteE251Sodium nitrateThis information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.
Hello. Ask about sleep, hormones, nutrition or supplements. I answer from the website articles and the book, with links to the source.
Answers are based on the articles and do not replace a doctor.