I'm not trying to say Nitrosamines are 100% harmless.

我并不是说亚硝胺是100%无害。

These nitrites react with amino acids during cooking, forming nitrosamines, which are known carcinogens, increasing your risk of developing cancer.

这些亚硝酸盐在烹饪过程中与氨基酸发生反应，形成亚硝胺，亚硝胺是已知癌物质，会增患癌症风险。

During heat processing of the meat, a small portion of the additive sodium nitrite is suspected to turn into the cancerous nitrosamines like the earlier mentioned NDMA.

在肉类热处理过程中，人们怀疑一小部剂亚硝酸钠会转化为癌亚硝胺，就像之前 NDMA。

But, the acidic nature of our stomach is suspected to allow nitrates and nitrites to turn into nitrosamines in the body during digestion.

但是，人们怀疑我们胃酸性是让硝酸盐和亚硝酸盐在消化过程中在体内转化为亚硝胺原因。

This is a table from the IARC report looking at nitrosamines in processed food.

这是国际癌症研究机构报告中一张表格，研究工食品中亚硝胺。

Well, Nitrosamines are the cancerous compounds suspected to form from the nitrate and nitrites found in processed meat.

人们怀疑亚硝胺是由工肉类中硝酸盐和亚硝酸盐形成癌症化合物。

So, whether your bacon contains inorganic sodium nitrite or all natural nitrate from celery juice, it's not getting turned into the cancerous nitrosamines in your body.

所以，无论你培根含有无机亚硝酸钠还是芹菜汁中纯天然硝酸盐，它都不会在你体内转化为癌亚硝胺。

What about cancerous Nitrosamines already present in bacon, frankfurters or salami thanks to heat processing.

由于热处理，培根、法兰克福香肠或意大利腊肠中已经含有癌亚硝胺。

Nitrosamines are definitely bad for you, that's not in question.

亚硝胺肯定对你有害，这是毫无疑问。

Like N-nitroso-dimethylamine, or NDMA, which is one of the most carcinogenic compounds on Earth.

就像N-二甲基亚硝胺（NDMA），它是地球上最具有癌性化合物之一。

A Chemist and Biochemist who has published relevant research in several journals like the American Journal of Physiology, Dr. Mark Miller, says that nitrate and nitrite are not nitrosating species, that is, these molecules cannot directly form cancer causing nitrosamines.

在《美国生理学杂志》等期刊上发表过相关研究化学家和生物化学家马克·米勒博士说，硝酸盐和亚硝酸盐不是亚硝化物质，也就是说，这些子不能直接形成癌亚硝胺。

Based on the LD50 data, the nitrosamine NDMA appears to be the most toxic.

根据 LD50 数据，亚硝胺 NDMA 似乎是毒性最大。

When your body metabolizes this stuff, NDMA breaks down into nitrite (NO2-) and methyl radicals (CH3).

当你身体代谢这些东西时，N-二甲基亚硝胺会解成亚硝酸根(NO2-)和甲基自由基(CH3)。

So, we need to use some logic to get an idea of how much nitrosamine a person can tolerate.

所以，我们需要运用一些逻辑来了解一个人能摄入多少亚硝胺。

They sent the blackberries off for analysis and found that they contained about 300 milligrams of the nitrosamine N-Nitrosodimethylamine, NDMA.

他们把黑莓送去析，发现它们含有大约300毫克亚硝胺n -亚硝基二甲胺（NDMA）。