Todd wrote:

>  processors began adding vitamins C and E to meats to
>               speed up the curing process. These vitamins have been
>               found to inhibit the formation of nitrosamines in the
>               stomach in human studies, Cassens said.

Atkins has told callers to his radio program that eating uncured meats is
preferable.  However, he tells listeners not to be overly concerned about
nitrates if they consume ample quantities of anti-oxidants.

Ed Campbell, DC,CSCS