The main concern is Nitrosamines, Nitrite is merely one of the reactants (together with Secondary amines come from protein) for the formation of Nitrosamines under certain conditions ( PH, Temperature ). It has also been reported that Nitrosamines occurs preferentially in fats (Ie Bacon).
Cooking method to reduce Nitrosamines below 10mug/kg.
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Of 25 samples of fried bacon 5 contained N-nitrosodimethylamine (DMNA) and 5 N-nitrosopyrrolidine (NPyr) in concentrations above 10 mu g/kg. Only 1 sample had both above 10 mu g/kg. Frying bacon at low or medium heat for less than 10 min can give DMNA or NPyr below 10 mu g/kg.
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Nitrosamine formation in home-cooked bacon. | Wasserman, A. E., Pensabene, J. W., Piotrowski, E. G. | Journal of Food Science | Antimutagenic Effect of Fruit and Vegetable Aqueous Extracts against N-Nitrosamines Evaluated by the Ames Test - Journal of Agricultural and Food Chemistry (ACS Publications) ScienceDirect - Food Control : N-nitrosamine inhibition by strawberry, garlic, kale, and the effects of nitrite-scavenging and N-nitrosamine formation by functional compounds in strawberry and garlic Quote:
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Oh, but there's plenty of processed meats that are made without nitrates!
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That should be the better alternative but nothing beats freshly hunted organic products (IE "unprocessed" Wild hogs ).
FDA named "Fraud and Drug Administration" by consumer health advocacy group Quote:
The U.S. Food and Drug Administration, under sharp criticism for its drug safety behavior involving anti-inflammatory drugs, antidepressants, and the silencing of its own drug safety scientists, has been offered a new name today: the Fraud and Drug Administration.
The FDA is also under intense scrutiny by legislators. In recent Senate hearings, medical scientist David Graham, who conducts drug safety research for the FDA, described the agency as "incapable of protecting America."
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