[schola]

Originally Posted by escapee

They keyword is Nitrosamines .

Could it be that the nitrate in vegetables are less damaging because there are loaded with vitamins (C,E) and has very little amino acid and thus lesser chance for the formation of nitrosamines ? In addition, we do not usually grill or fry vegetables in high heat until it turns yellowish in color (LOL) ....

Nitrosamine - Wikipedia, the free encyclopedia

Processed meat consumption, dietary nitrosamines a...[Int J Cancer. 2006] - PubMed Result

Don't mess with Mother Nature

More bacon or Hotdog ? Schola ? hahahaha

Hmm. Interesting info. I'll check the those links out.