对于那些将培根中的硝酸盐与蔬菜中的硝酸盐进行比较的人来说，这是一种不诚实的比较。培根中添加了亚硝酸钠，当它遇到胃酸（与蛋白质一起）时，会形成致癌化合物，即亚硝胺。随着时间的推移，这些物质可能会增加结肠癌等疾病的风险。

这就是为什么如果你一定要吃培根，最好选择“未腌制”的培根。

相比之下，蔬菜含有天然的亚硝胺抑制剂，如多酚和维生素C。因此，即使蔬菜含有“硝酸盐”，亚硝胺的形成也会在很大程度上被阻断。高硝酸盐蔬菜如甜菜根实际上会促进有益健康的硝酸氧化物途径，从而帮助提升并保护心血管健康。

而添加了亚硝酸钠的肉类，例如，则没有任何天然抑制剂。没有维生素C。没有多酚。没有植物纤维。

真正的要点是，如果你坚持吃培根或添加了亚硝酸钠的加工肉类（一种常见的着色化学品和防腐剂，能抑制细菌），请始终搭配一个苹果、一个橙子、维生素C补充剂，或其他天然维生素C来源，如草莓、柚子、柠檬汁等一起食用。

否则，你的培根只会加速你肠道内的癌症发生。

For those comparing nitrates in bacon to nitrates in vegetables, it's a dishonest comparison. Sodium NITRITE is added to bacon, and when it encounters your stomach acid (with proteins), it forms cancer-causing compounds known as nitrosamines. Over time, these can increase the risk of colon cancer, among other ailments.

That's why you want to buy "uncured" bacon, if at all.

In contrast, vegetables contain natural nitrosamine inhibitors like polyphenols and vitamin C. So even if vegetables contain "nitrates," the formation of nitrosamines is largely blocked. High-nitrate vegetables like beetroot actually feed the health-enhancing nitric oxide pathway that helps boost and protect cardiovascular health.

While meats with added sodium nitrite, for example, have NO natural inhibitors. No vitamin C. No polyphenols. No plant-based fibers.

The real takeaway from this is that if you insist on eating bacon or processed meats with added sodium nitrite (a common coloring chemical and preservative that inhibits bacteria), ALWAYS eat it with an apple, an orange, or vitamin C supplements, or some other natural vitamin C source such as strawberries, grapefruit, lemon juice, etc.

Otherwise, your bacon is just accelerating cancer in your gut.