Cf. Fatty acids.
Cf. Fatty acids.
Abbreviation for the Italian anti-adulteration squad of the carabiniere police force, the body (together with the veterinary services and local health units) responsible for health controls of food and drinks. Directly responsible to the ministers of Health and/or Agriculture.
Cf. Diabetes.
Cf. B3, Vitamin.
White metal not attacked by alkalis or acids, sometimes used in cooking to coat copper saucepans. A layer of nickel replaces tin-plating and wears out more slowly. Utensils coated in nickel must be washed with hot water and detergent, then dried with a soft cloth and polished if necessary with chamois leather.
Nitric acid salts naturally present in plants and in water in very small quantities. They are used in agriculture as fertilisers and in the food industry as preservatives. This latter role is played in particular by potassium nitrate, used in the production of cured pork products and sausages as it blocks the growth of a number of microorganisms dangerous for man (C. botulinum) while maintaining the red colour of the meat. Once eaten, nitrates are transformed into nitrites in the mouth, stomach and intestine and in the presence of amine (a protein-derived substance present extensively in the body) may cause nitrosamines, compounds believed to be carcinogenic. The presence of nitrates becomes alarming when excessive doses of nitrates coming from agriculture or preservation techniques are added to the quantities naturally contained in the foods (well below toxicity levels). It is therefore better to give preference to fresh vegetables (in particular, green salads, spinach and other leaf vegetables) and eat cured pork products with moderation. Nitrates are indicated on the label with the initials E 251 and E 252.