sodium nitrate and nitrite are added to meats to stabilize them, give them their red color and provide that characteristic smoked flavor. they mix with the acid in your stomach to form nitrosamines, which are very strong cancer causing cells. they are especially present
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Sodium nitrite is added to cured meat products for public health measures to prevent botulism. ... The amount of nitrate present in these sources will vary from region .... be due to its irritation effects on the lining of stomach cells causing them to divide ... amines to form powerful carcinogens known as N-nitroso compounds.
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