I understand nitrite/nitrate is actually beneficial because microbial and stomach acid convert it into nitric oxide which have a lot of benefits.

But I think the real attacking point is nitrosamines (which is a real cancer molecule I guess ?) that occured when there’s high heat + protein + nitrate/nitrite.

But regulations try to inhibit this reaction by force many manufacturers to add INS 300 (ascorbic acid) into these processed meat ? 

 But benefits from these process meat would outweigh the associated risk anyways in my opinion 😅