“Nitrates and nitrites are natural components of celery, leafy greens, and sea salt. They are also in most vegetables. This is actually good, because the human body uses nitrates to convert to nitric oxide (NO) which is important for maintaining a balanced blood pressure and some anti-inflammatory benefits.
So, why are nitrates under fire for being dangerously unhealthy? Because when meat is cooked at high temperatures − 250 degrees Fahrenheit and up − the nitrates/nitrites convert to nitrosamines after naturally combining with the amines in the meat. This is the carcinogenic aspect of the formula. Nitrosamines contribute to significant free radical damage…”
– Deborah Oke Are There Hidden Carcinogens in Applegate “Natural and Organic” Meats?