This is somewhat inaccurate as there is plenty of evidence that 90% of nitrosamines, are carcinogenic:-


http://en.wikipedia.org/wiki/Nitrosamine

http://www.ncbi.nlm.nih.gov/pubmed/19542621


Basically, nitrosamines are formed from nitrites, especially in the presence of heat(ie cooking) and acidic conditions, such as in the human stomach. Nitrosamines are not only found in cooked foods, but also in cigarette-smoke.

The notion that nitrates are harmless to humans appears to be somewhat unlikely, given:-

http://en.wikipedia.org/wiki/Nitrates#Human_health_effects

Interestingly, the authorities were aware of the dangers of nitrosamines in cooked bacon, so they greatly reduced the levels of sodium nitrite in bacon and added ascorbic acid to the mix which apparently counters nitrosamine formation to some extent:-

http://lpi.oregonstate.edu/f-w00/nitrosamine.html

Geoff.




> Date: Wed, 10 Oct 2012 10:13:50 +0200
> From: [log in to unmask]
> Subject: bacon
> To: [log in to unmask]
> 
> Keith Thomas
> >I never eat bacon unless i can be sure it is free of added nitrites and
> >nitrates.
> 
> Hi Keith,
> I've found this rather interesting article Re bacon. Might or might not be accurate but it's worth a read.
> 
> "...In fact, the study that originally connected nitrates with cancer risk and caused the scare in the first place has since been discredited after being subjected to a peer review. There have been major reviews of the scientific literature that found no link between nitrates or nitrites and human cancers, or even evidence to suggest that they may be carcinogenic..."
> 
> http://chriskresser.com/the-nitrate-and-nitrite-myth-another-reason-not-to-fear-bacon
> 
> 
> bye
> 
> 
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