A quote from the website the OP quoted ..............missed the best part of the story..........
Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals.
They are usually manufactured with a carcinogenic ingredient known as sodium nitrite.
So,,,,what about the alternative????? ie Veggies???
http://healthyeating.sfgate.com/sodium-nitrite-vegetables-3535.html
Levels
Some vegetables have higher nitrate levels than others.
Different soils have different nitrogen content, which affects the amount of nitrate in the plants.
Fertilizer use can also affect the amount of nitrate in vegetables.
Green leafy vegetables and root plants contain the most sodium nitrate.
Vegetables high in sodium nitrate include beets, cabbage, carrots, celery, radishes and spinach.
Around 90 percent of the nitrite in your body comes from vegetables, while just 10
percent comes from processed meats, the University of Minnesota Extension explains.
Many vegetables contain sodium nitrate, a small percentage of which converts to sodium nitrite after you eat it.
Sodium nitrite can form nitrosamines, a potential cancer-causing agent, in the intestines.
Normally, sodium nitrate in vegetables does not pose the same health risk as nitrites found in processed meat.
The nitrites added to processed meats as preservatives and color enhancers can combine with proteins called amines
to form compounds called nitrosamines.
Makes me laugh........contradiction plus lmao "Oh no" says the healthy eating website. "When veggies form
nitrosamines it's different from meat nitrosamine although the same substance Sodium nitrate is the base for
both and amines are a possible trigger point.
Link below to the vegetables that have amines in relatively large content
http://fedup.com.au/factsheets/additive-and-natural-chemical-factsheets/amines
Fish, cheese, wine, some meats, some fruit such as bananas and avocados, some vegetables such as mushrooms, and fermented foods such as chocolate, sauerkraut and soy sauce are just some of the foods that have been listed as containing varying levels of amines, but basically any protein food can contain amines depending on the way it is handled.
Amine levels in different foods
Fish, cheese, wine, some meats, some fruit such as bananas and avocados, some vegetables such as mushrooms, and fermented foods such as chocolate, sauerkraut and soy sauce are just some of the foods that have been listed as containing varying levels of amines, but basically any protein food can contain amines depending on the way it is handled.
The amine content of foods varies greatly due to differences in processing, age, ripeness, handling, storage, variety of grapes or other produce, cooking method and many other factors.
An Australian analysis of the amine contents of fish-based oriental sauces found up to 6 times the legal limit of histamines in some of the samples.
Freshness is a key factor for avoiding amines.
The new method of meat distribution in our supermarkets is a problem for amine responders.
All meat is now vacuum packed, repacked and sold as fresh which means it can be up to ten weeks old when you eat it.
Studies show that vacuum packing can inhibit the growth of bacteria but does nothing to retard the development of
amines.
Many drugs can contain amines, including over the counter cold tablets, decongestants, nasal drops or sprays, some pain relievers, general and local anaesthetics and some antidepressants.
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