Hi Deb! I talked to a butcher here the other day and he said that the nitrates were the dangerous ones and had been replaced with the nitrites and that the nitrites posed no real danger. But I couldn't find anything to back up his statements. What I found was that both the nitrites and nitrates converted into nitrosamines. I did find a store here today that carries the nitrite/natrate free bacon so I'm going to give it a go. I understand these chemicals are used for advantageous reasons, too. I'm just leary of some of them and this is one of them.

Forgive my "newbie-esque" LOL, but what is TSP? And what BBS are you referring to? Care to share? Thanks!