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Costco for GF and No Nitrates

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blackpointyboots Nov 10, 2013 01:40 PM

We recently had a Costco open where I live. I was really surprised how much of the offerings are gluten free or no nitrates. Most of the sausages and processed meats had at least some variety of no nitrate version. They had GF baking mix and a decent selection of alternative grains. Lots of things were labeled gluten free that I wouldn't assume to have it so it may be part marketing but might matter more to someone who really has to watch their potential intake.

  1. paulj Nov 10, 2013 01:49 PM

    Are those really 'no nitrates', or 'no added nitrates - except those naturally present in celery juice'? Read the fine print and footnotes. Producers of organic bacon and sausages use celery and spinach extracts as organic sources of the same chemicals used by regular processors.

    5 Replies
    1. re: paulj
      hotoynoodle Nov 10, 2013 02:09 PM

      neither of which has any proof of being dangerous to consume.

      more marketing hooey.

      1. re: hotoynoodle
        b
        blackpointyboots Nov 10, 2013 02:12 PM

        I have an allergic reaction to the chemical nitrates, the celery juice variety don't seem to bother me. This was diagnosed by an allergist so please spare me the "hooey", some people have actual allergies. Unless your willing to give me a ride to the ER or handfuls of benadryl please don't make snap judgments that anything people are trying to avoid is a fake problem.

        1. re: blackpointyboots
          hotoynoodle Nov 10, 2013 06:12 PM

          allergies are an entirely different matter.

          my reference was to the suspicion that nitrates cause cancer.

      2. re: paulj
        b
        blackpointyboots Nov 10, 2013 02:14 PM

        A little of both. I found some had the celery juice and others were treated as fresh meats. There is a difference in the amounts and how it interacts with some people between the two.

        1. re: blackpointyboots
          paulj Nov 10, 2013 06:01 PM

          Part of why USDA requires 'uncured/keep below 40deg' labeling is that it is harder to add precise quantities of these chemicals when you use vegetable sources. So the 'organic' levels might lower than was required/expected for cured meat, or they might be higher.

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