Nitrates

Nitrates ( /ˈnai·treit/) exist naturally in large amounts of vegetables such as beets, celery, lettuce, radishes and spinach.

Commonly Used in:
Beef
Cheese
Cured and Processed Meats
Fish
Poultry

Nitrates ( /ˈnai·treit/) exist naturally in large amounts of vegetables such as beets, celery, lettuce, radishes and spinach. But they are also added to synthetic foods like cured meats. Used as preservatives to prevent the growth of harmful bacteria, nitrates add a salty flavor to meat giving them their pink or reddish color.

The acceptable daily intake (ADI) for nitrate is 3.7 mg per kilogram of bodyweight. Research shows that a high diet in processed meat increases the risk of colon cancer and stomach cancer. It is not yet clear, however, whether this is due to nitrates or other compounds in processed meats. To reduce your risk of colon cancer and stomach cancer try eating no to little processed meats.