Hello all. This morning I heard an interesting segment on the National news. Had to do with nitrites and nitrates in smoked and cured meats. I have heard so many different schools of thought on this, thought I'd see what some on this forum stand. The news story was how there was now a link between childhood luekemia (spelling?) and the nitrites/nitrates in cured meats. Now it was to my understanding that the nitrites/nitrates break down after cooking to the point of almost not being an issue. Am I wrong on that? Also, what is the average Nitrite level in root vegetables? Nitrites are used by almost ALL farmers with the exception of organic framers. It was an interesting piece so any comments or input on this would make for a good discussion. Im sure in 10 years or so, the government will issue a different report saying that nitrites are now good for you. You know how they flip flop on stuff like this. Remember the egg debates? Eggs are good for you, no there bad,, now they are good again.