> it is not true that the nitrates in green vegetables are entirely benign. All sodium nitrite potentially metabolizes to sodium nitrate; depending on what veg

> it is not true that the nitrates in green vegetables are entirely benign. All sodium nitrite potentially metabolizes to sodium nitrate; depending on what vegetables you consume and when you consume them, many have nitrate content; all nitrate you consume potentially metabolizes to N-nitroso compounds. I think that this point is made in the article: > It’s made with nitrates taken from celery extract, which may be natural, but produces exactly the same N-nitroso compounds in the meat. Under EU regulation, this bacon would not be allowed to be labelled “nitrate-free”. You also say: > prevents the germination of botulism The article also talks about botulism, seems to claim it's overblown propaganda by the meat industry: > Does making ham without nitrite lead to botulism? If so, it is a little strange that in the 25 years that Parma ham has been made without nitrites, there has not been a single case of botulism associated with it. Almost all the cases of botulism from preserved food – which are extremely rare – have been the result of imperfectly preserved vegetables, such as bottled green beans, peas and mushrooms. The botulism argument was a smokescreen.