At 4:21 PM -0500 10/10/12, Ben Liberman wrote:
>The Jaminet's -- http://perfecthealthdiet.com/about/
>
>have some interesting "pork" articles that may apply
>
>http://perfecthealthdiet.com/category/food/pork/

Oh, one more thing, here is a tidbit relating to nitrates and there 
conversion to nitrites. Sugar may be the catalyst.
http://www.ncbi.nlm.nih.gov/pubmed/1999685


The history of nitrite in human nutrition: a contribution from German 
cookery books.

Lauer K.
Department of Neurology, Academic Teaching Hospital, Darmstadt, Germany.

Abstract
In order to settle the question of when saltpetre (nitrate) came in 
use as an additive to human food, a number of historic cookery books 
from Germany and Austria were reviewed. Obviously, the change from 
vegetable dyes to saltpetre for the coloring or color preservation, 
respectively, of meat occurred between 1600 and 1750, probably near 
1700. The addition of sugar which favours the reduction of nitrate to 
the active agent nitrite became common practice during the 19th 
century. Thus some historic parallels to the appearance of colorectal 
cancer, multiple sclerosis and rheumatoid arthritis in the medical 
literature became apparent.

PMID: 1999685 [PubMed - indexed for MEDLINE]