Knowing the Facts: Nitrates and Nitrites

If there is one thing that gets to me out there in the food world is when someone teaches other people not to eat something because your body can't digest it or can cause cancer.  For example, don't eat bacon.  It's hard for me not to roll my eyes and think, "Oh boy, here we go again."  It's hard not to wonder what doesn't cause cancer these days?  Like I've mentioned before on other blogs, I'm not about scare tactics.  When it comes to food I want to know the science, the facts, the chemistry.
Our bodies are walking chemistry labs and every time we put something in our mouths a chemical reaction is going to occur.  Am I the only person that finds that amazing!?  Seriously, I think food science should be a required Science class in school.
I'm digressing.
I do that often.
My frustration today was the things out there on nitrates and nitrites.

The thing floating out there that people teach is that it's lab made and our bodies can't break those things down.  FALSE.
When I worked at the UGA Vet School in toxicology, we tested for Nitrate and Nitrite often in hay and soil from farmers.  Sometimes when the hay would sit too long this molecular formula would build up to high numbers, making the cattle sick (I know I'm missing some of the details here).  Yes, I know it can be toxic but it's not lab made.  It's very natural. 
It's found all around us....mainly in veggies *large gasp for air* and even already in our body.  Actually, it's pretty important in our bodies (if I remember my anatomy and chemistry classes way back in the day).  Our bodies are processing that stuff every day.

For some good reading, because I believe putting it all out there to make your own eating decisions, and others can explain it far better then me.

Are Nitrates and Nitrates Harmful?
The Truth About Nitrites in Lunch Meat

I think I'll go eat my bacon now.  Okay, for the record I don't eat bacon often...it's too expensive!