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

我并不是说是100%无害的。

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

这些酸盐在烹饪过程中与氨基酸发生反应，形成，是已知的致癌物质，会增加患癌症的风险。

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

肯定对你有害，这是毫无疑问的。

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

由于热理，培根、法兰克福香肠或意大利腊肠中已经含有致癌的。

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

根据 LD50 数据， NDMA 似乎是毒性最大的。

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。

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的一张表格，研究加工食品中的。

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

人们怀疑是由加工肉类中的酸盐和酸盐形成的癌症化合物。

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

他们把黑莓送去分析，发现它们含有大约300毫克的n -基二甲（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，人们怀疑我们的胃的酸性是让酸盐和酸盐在消化过程中在体内转化为的原因。

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.

在肉类的热理过程中，人们怀疑一小部的分添加剂酸钠会转化为致癌的，就像之前提到的 NDMA。

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，无论你的培根含有无机酸钠还是芹菜汁中的纯天然酸盐，它都不会在你体内转化为致癌的。

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的化学家和生物化学家马克·米勒博士说，酸盐和酸盐不是化物质，也就是说，这些分子不能直接形成致癌的。