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In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and nitrate and/or nitrite. Many curing processes also involve smoking. The etymology of the term is unclear, but it is thought to derive from the same Latin cura, -ae, from which the other English meanings are also derived. A 2007 study by Columbia University suggests a link between eating cured meats and chronic obstructive pulmonary disease. Nitrites were posited as a possible cause. Historically, peoples around the world have cured meat, in order not to waste valuable food, and to insure against poor harvests or hunting seasons. Although a salt-rich diet is currently implicated in risk for heart disease, in the past food shortage was a greater problem. |
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