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Nitrates are preservatives found in virtually all cooked and cured meats.
Nitrates have a cosmetic function in that they preserve the pinkish color of meats. The concern with nitrates is that when they combine with gastric juices in the stomach, they form a chemical called nitrosamine. Nitrosamines have been found to be carcinogenic in most species of animals tested. Antioxidants like vitamin E, A and C when consumed at the same time may offer protection against its cancer-causing effects. Nitrates also have an effect on the hemoglobin which carries oxygen in the blood cells.