[mrob]

The main preservative for processed meats, and the one that reacts with other compounds to form carcinogens, is nitrites not nitrates. Nitrates are sometimes used too, especially for meats that are cured for a long time, because some bacteria will reduce them to nitrites, making them effectively work as a sustained release form of nitrite. See:

https://en.wikipedia.org/wiki/Curing_salt

[jijijijij]

But the article paints this bacterial conversion of nitrates as beneficial. It’s unclear whether the conversion into nitric oxide implies the conversion into nitrites. To me it seems likely the NO benefit may come with nitrosamine production, which may raise colon cancer risk.

I think nitrosamines aren’t exclusively formed in the gut, but are present in cured meat beforehand, though. As far as I know, vitamin C prevents the nitrite to nitrosamine reaction, so fresh nitrate rich vegetable juices may not be inherently harmful through secondary nitrosamine production from converted nitrites. Additionally, their amino acid content is probably low, so as long as they are not consumed with a meal, production may be limited.

[hinkley]

Celery root contains nitrites which has been the loophole people are using for cured bacon with “no nitrites” by which they usually say something like no artificial nitrites.

[healsdata]

Thank you, I appreciate the correction and additional information!