The reaction that converts nitrates to nitrites and ultimately to nitrous oxide is driven by the presence of vitamin C.
Nitrates: Friend or Foe?
Nitrates have been much discussed over the last few years. Usually the conversation centers around nitrate “cured” meat.
Few people realize that vegetables, especially greens, produce nitrates. In fact, most fruits and vegetables contain more nitrates than say a conventional preserved “hot dog.” Collard greens and arugula produce more nitrates then almost any other vegetable.
There has been current research that shows that the human body can actually turn nitrates into nitrous oxide. Nitrous oxide is much more than just laughing gas. Nitrous oxide is very good for your heart and circulation.
It has been found that vitamin C actually drives the reaction to nitrous oxide instead of towards producing nitrosamines (which have been implicated in the production of tumors).
So if you are eating vegetables or preserved meat make sure you eat also something that has vitamin C in it.
This makes me feel virtuous about my habit of dousing slow, long cooked greens in lemon juice and a hefty serving of feta cheese on top. However, only the lemon juice helps produce nitrous oxide. The feta cheese just provides the “come neither” appeal.
Another way to add vitamin C to a meal is to eat lactofermented sauerkraut or pickles.
If you can, you should be making it a habit to be eating a little of some kind of lacto fermented food with each meal anyhow.. Eating preserved meat with sauerkraut is actually traditional in certain cultures.
Or you could have lactofermented lemons...I could go on...
So in answer to a question on my blog...no I can’t think of any green to use in place of arugula in the Pear and Goat cheese salad. It needs the tart, weirdness of the arugula to blend with the tanginess of the cheese, the sweetness the pear and the delicate crunchiness of the pine nuts. Just make sure to drink some lemon kefir with it.
