Article: Nitrite and Nitrate
CSPI REPORTS Food Additives to Avoid: Nitrite and Nitrate
by: Dr. Janet Starr Hull, Ph.D., CN
http://www.sweetpoison.com/nutrition-information.html
Sodium nitrite and sodium nitrate are two closely related chemicals used for centuries to preserve meat. While nitrate itself is harmless, it is readily converted to nitrite. When nitrite combines with compounds called secondary amines, it forms nitrosamines, extremely powerful cancer-causing chemicals. The chemical reaction occurs most readily at the high temperatures of frying. Nitrite has long been suspected as being a cause of stomach cancer. Look for nitrite-free processed meats -- some of which are frozen, refrigeration reduces the need for nitrites -- at some health food and grocery stores. But regardless of the presence of nitrite or nitrosamines, the
high-fat, high-sodium content of most processed meats should be enough to discourage you from choosing them. And don't cook with bacon drippings.
