Nitrates - Nature Cures®

Nitrates (and their precursors nitrites) are both naturally occurring substances and are produced by living cells. They’re involved in many important chemical reactions in the body. Plant nitrates (polyatomic ions) are not dangerous because they are broken down into beneficial nitric oxide, This can act as a vasodilator, which relaxes and widens blood vessels to improve blood flow, oxygen, and nutrient delivery throughout the body.

This is thought to be one reason why a diet high in vegetables is good for the heart and is helpful in lowering the risk of certain cancers. Plant nitrates can also help lower blood pressure in patients with hypertension as they relax the blood vessels.

Meat nitrate dangers

However, the nitrates added to processed meats can be converted into carcinogenic nitrosamines due to the presence of the protein in the meat. Nitrates are added to processed meats to preserve these foods and maintain its pink red colour, flavour, and texture,

Vegetables contain compounds like vitamin C and polyphenols that prevent the formation of harmful nitrosamines, whereas processed meats lack these protective antioxidants.

WARNING: In early life nitrate-rich foods can cause blue baby disease (methemoglobinemia). They are fine for babies over 4 months of age, but spinach and beetroot should be fed in moderation until the infant reaches the age of one year. Symptoms of blue baby syndrome are shortness of breath, the skin will turn blue due to lack of oxygen in the blood) and the baby may lose consciousness.

Highest sources of beneficial plant nitrates in alphabetical order

Aubergine
Avocado
Cabbage
Bananas
Beetroot
Broccoli
Carrots
Chard
Cucumber
Fennel
Garlic
Grapes
Kale
Kohlrabi
Lettuce (especially rocket, iceberg, cos)
Pumpkin
Radishes
Runner beans
Spinach
Strawberries
Tomatoes
Turnips

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