Nitrates/nitrites are commonly added to products such as ham, hotdogs, corned beef, bacon and many other deli meats. They have been added since 1925 to prevent the hemaglobin in meats from breaking down into met hemaglobin (which turns meat greenish). This makes non fresh meats look fresh. Since then it has been found that at a by product of metabolism, sodium nitrates/nitrites are turnes into the carcinogenic agent nitrosamine, by combining an amino subunit from the meat you just ate. Since then the US dept of agriculture said that it can continue to be added to prevent botulism. This is not true either. They are just hell bent on adding this stuff to our food.

The cool thing is that I learned somthing new today in pathophysiology class. If you consume vitamin C with the nitrate/nitrite bearing meat, you can prevent theis cancerous conversion. A slice of tomato, bell peppers, cabbage, and other foods have enough vit C to do the trick. You do not need to take a vit C supp.

Just another friendly reminder to eat your veggies!

Well that is pretty cool!!!!

Great post, thank you.