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Quotes about Nitrosamines from the world's top natural health / natural living authors

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"There is evidence that vitamin C may inhibit the formation of cancer-causing nitrosamines from nitrate and may reduce the carcinogenicity of preformed nitrosamines. Vitamin C neutralizes the nitrosamines by working as an antioxidant and donating electrons. Meats are often cured with nitrates and may contain nitrosamines. Nitrosamine content can be high in fried bacon, cured meats, beer, tobacco products, and nonfat dry milk." - Dr. Steve Blake, Vitamins and Minerals Demystified (Get the book.)

"If the products also contain nitrites, a chemical reaction can lead to the formation of carcinogenic nitrosamines. Not all products containing DEA or TEA contain nitrosamines, but some may. Other ingredients that pose similar hazards for nitrosamine contamination are 2-bromo-2-nitro-propane-l,3-diol and Padimate-O. Contaminants linked to breast cancer include PAHs (polycyclic aromatic hydrocarbons) and 1,3-butadiene. PAHs may be found in petrolatum, also called petroleum jelly." - Stacy Malkan, Not Just a Pretty Face: The Ugly Side of the Beauty Industry (Get the book.)

"Even more important, these cancers were induced with a highly potent nitrosamine-based substance (N-butyl-n-butanolnitrosamine). nitrosamines are a well-known cause of various human cancers, including cancers of the brain and leukemia. That maitake was able to significantly inhibit nitrosamine-induced cancer processes demonstrates its utility in reduction of risk and occurrence of potentially a wide range of environmentally caused cancers." - Freedom Press, Natural Cancer Cures: The Definitive Guide to Using Dietary Supplements to Fight and Prevent Cancer (Get the book.)

"For example, nitrites, an additive used to cure meats such as bacon and hot dogs, combine with amino acids in the stomach and form compounds called nitrosamines, which are highly carcinogenic. nitrosamines can destroy DNA and lead to cancerous changes in cells. There are many other common foods consumed by Americans that can reduce the damage of nitrosamines. Two years ago, Cornell University food scientists published data showing that eating green peppers, pineapples, carrots, strawberries, and, especially, tomatoes, can suppress the formation of nitrosamines in humans." - Earl Mindell, Earl Mindell's Secret Remedies (Get the book.)

"It contains nearly four times the nitrosamines as the bacon!) ?Instead of frying, cook bacon on paper towels in a microwave. (This produces less nitrosamines.) If you don't have a microwave, broil or oven-fry the bacon at a fairly low temperature. It will take longer, but fewer nitrosamines will be produced. ?Always cook bacon in a well-ventilated area. (Some nitrosamines can vaporize during cooking, and they are easily inhaled.) It's wise to discourage young children in particular from sniffing those cooking aromas. ?Use nitrite-free bacon." - Earl Mindell and Hester Mundis, Dr. Earl Mindell's Unsafe at Any Meal: How to Avoid Hidden Toxins in Your Food (Get the book.)

"For example, nitrites, an additive used to cure meats such as bacon and hot dogs, combine with amino acids in the stomach and form compounds called nitrosamines, which are highly carcinogenic. nitrosamines can destroy DNA and lead to cancerous changes in cells. There are many other common foods consumed by Americans that can reduce the damage of nitrosamines. Two years ago, Cornell University food scientists published data showing that eating green peppers, pineapples, carrots, strawberries, and, especially, tomatoes, can suppress the formation of nitrosamines in humans." - Earl Mindell, R.Ph., Ph.D., Earl Mindell's Secret Remedies (Get the book.)

"Food phenols can also act in their antioxidant capacity to thwart formation of one of the most powerful family of carcinogens, called nitrosamines. nitrosamines can form when sodium nitrite or nitrate, in cured meats, chemically reacts with ubiquitous compounds called amines. In the 1970s there was a wide search, spurred by government fears of the cancer-causing nitrosamines in bacon and other cured meats, for a way of blocking that dangerous conversion of nitrites and amines to nitrosamines." - Jean Carper, The Food Pharmacy: Dramatic New Evidence That Food Is Your Best Medicine (Get the book.)

"Garlic seems particularly effective in protecting against cancers caused by nitrosamines, a class of chemical compounds with very high carcinogenic potential. nitrosamines are formed by our intestinal flora from nitrites, a class of food additives that are frequently used as preservatives, especially in pickled foods and cured meat products such as sausages, bacon, and ham. By preventing the formation of nitrosamines, potent carcinogens that interact with DNA, the phytochemical compounds in garlic reduce the risk of these compounds triggering mutations in DNA and thus causing cancer." - Richard Beliveau, Ph.D. and Denis Gingras, Ph.D., Foods that Fight Cancer (Get the book.)

"CANCER PREVENTION: Cornell University food scientists found that eating pineapples reduced the formation of nitrosamines (potential carcinogens) in humans. Tips on Using Pineapples SELECTION AND STORAGE: • Look for one that is heavy for its size, free of soft spots and bruises, and has a sweet smell at the stem end. • Most canned pineapple comes packed in its own juice so there is no need to purchase pineapple in heavy or even "light syrup" varieties. • They can be left at room temperature for one to two days or in a plastic bag in the refrigerator for three to five days." - David W. Grotto, RD, LDN, 101 Foods That Could Save Your Life! (Get the book.)

"For example, nitrites, an additive used to cure meats such as bacon and hot dogs, combine with amino acids in the stomach and form compounds called nitrosamines, which are highly carcinogenic. nitrosamines can destroy DNA and lead to cancerous changes in cells. There are many other common foods consumed by Americans that can reduce the damage of nitrosamines. Two years ago, Cornell University food scientists published data showing that eating green peppers, pineapples, carrots, strawberries, and, especially, tomatoes, can suppress the formation of nitrosamines in humans." - Earl Mindell, Earl Mindell's Secret Remedies (Get the book.)

"Nitrosamine Precursors: Non-carcinogenic ingredients that react with nitrites in the product or on the skin to form potent carcinogens known as nitrosamines. Nitrites appear in personal care products in one of three ways: 1) nitrites are added to the product as anti-corrosive agents; 2) nitrites are released by the degradation of other chemicals, often when the product is exposed to air; or 3) nitrites turn up as contaminants in the raw materials that make up the product Some ingredients cross between categories. Diethanolamine (DEA) is both a frank and hidden carcinogen." - Samuel S. Epstein, Randall Fitzgerald, Toxic Beauty: How Cosmetics and Personal Care Products Endanger Your Health . . . And What You Can Do about It (Get the book.)

"Others think it could be the particular kind of iron in red meat (called heme iron) or the nitrosamines produced when meat is cooked. Perhaps it is the steroid growth hormones typically present in the milk and meat; these hormones (which occur naturally in meat and milk but are often augmented in industrial production) are known to promote certain kinds of cancer. Or, as I mentioned, the problem with a meat-heavy diet might not even be the meat itself but the plants that all that meat has pushed off the plate. We just don't know." - Michael Pollan, In Defense of Food: An Eater's Manifesto (Get the book.)

"Both of these chemicals are ammonia compounds, which means they can combine with nitrates to form carcinogenic compounds called nitrosamines. Diazolidinyl urea, imidazolidinyl urea: These widely used preservatives are blamed for contact dermatitis. Two trade names for these chemicals are Germall II and Germall 115. Both release formaldehyde, which as you know can be toxic. Sodium lauryl/laureth sulfate:This is a cheap, harsh detergent used in shampoos for its cleansing and foam-building properties." - Brenda Watson and Leonard Smith, The Detox Strategy: Vibrant Health in 5 Easy Steps (Get the book.)

"They're called nitrosamines, and these nitrosamines directly promote cancers throughout the body, most notably colorectal cancer. Similarly, a recent study conducted at the University of Hawaii shows that even moderate consumption of processed meats causes a 6,700 percent increase in pancreatic cancer (that's a 67-fold increase in cancer risk!). Thus, consuming these foods causes cancer. Yet, these packaged meat products appear to be perfectly healthy, thereby distracting you from their true nature, which is that of chronic disease." - Mike Adams, Spam Filters for Your Brain (Get the book.)

"Food phenols can also act in their antioxidant capacity to thwart formation of one of the most powerful family of carcinogens, called nitrosamines. nitrosamines can form when sodium nitrite or nitrate, in cured meats, chemically reacts with ubiquitous compounds called amines. In the 1970s there was a wide search, spurred by government fears of the cancer-causing nitrosamines in bacon and other cured meats, for a way of blocking that dangerous conversion of nitrites and amines to nitrosamines." - Jean Carper, The Food Pharmacy: Dramatic New Evidence That Food Is Your Best Medicine (Get the book.)

"DEA and TEA can combine with amines present in cosmetic;formulations to form nitrosamines (N-nitrosodiethanolamine), which are known to be highly carcinogenic.9 DEA can also show up as a contaminant in products containing related chemicals, such as cocamide DEA. section include of the ingredients in cosmetics listed in the "Not to Buy' lead, mercury, petroleum by-products, fragrance, nanop^rticles, extracts from human and cow placenta, and phthalates." - Frank Lipman, Mollie Doyle, Spent: Revive: Stop Feeling Spent and Feel Great Again (Get the book.)

"No fewer than seventeen nitrosamines are "reasonably anticipated to be human carcinogens" by the U.S. National Toxicology Program.8 Hold on a second. Why are these scary nitrosamines "anticipated to be human carcinogens"? The short answer: animal experiments have shown that as chemical exposure increases, incidence of cancer also increases. But that's not adequate. We need a more complete answer. Let's look at one nitrosamine, NSAR (N-nitrososarcosine). In one study, twenty rats were divided into two groups, each exposed to a different level of NSAR." - T. Colin Campbell, Ph.D. and Thomas M. Campbell II, The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss and Long-term Health (Get the book.)

"Meats are often cured with nitrates and may contain nitrosamines. Nitrosamine content can be high in fried bacon, cured meats, beer, tobacco products, and nonfat dry milk. Vitamin C, Infections, and the Common Cold The idea that vitamin C supplementation might be of benefit against colds achieved wide popularity in the 1970s when Linus Pauling wrote a best-selling book titled Vitamin C and the Common Cold. Linus Pauling was a prominent chemist who won two Nobel prizes. Whether or not vitamin C helps prevent or cure the common cold remains a matter of great controversy." - Dr. Steve Blake, Vitamins and Minerals Demystified (Get the book.) "If plants do not get enough molybdenum they may contain more cancer-causing nitrosamines. With sufficient molybdenum, plants can convert nitrates to amino acids, lowering the nitrosamine levels. Summary for Molybdenum Main function: metabolism of sulfur-containing amino acids. RDA: adults, 45 meg. Toxicity: low toxicity. Tolerable upper intake level has been set at 2 mg. Deficiency is rare. Sources: beans, lentils, whole grains, and nuts. Forms in the body: found in the enzymes sulfite oxidase, xanthine oxidase, and aldehyde oxidase." - Dr. Steve Blake, Vitamins and Minerals Demystified (Get the book.)

"Another anti-cancer benefit of green tea is its ability to block the formation of carcinogenic nitrosamines from the nitrites and nitrates in processed meats that would otherwise increase the risk of stomach cancer. As little as three to five grams of tea daily, Dr. Smith estimates, would be sufficient to block nitrosamine formation, which would significantly lower the incidence of stomach cancer. Other researchers, from China, confirm that green tea inhibits the transformation of nitrosamines. This conclusion was reached after testing 145 different samples of green, oolong, and black tea." - Lester A. Mitscher and Victoria Toews, The Green Tea Book (Get the book.)

"Garlic seems particularly effective in protecting against cancers caused by nitrosamines, a class of chemical compounds with very high carcinogenic potential. nitrosamines are formed by our intestinal flora from nitrites, a class of food additives that are frequently used as preservatives, especially in pickled foods and cured meat products such as sausages, bacon, and ham. By preventing the formation of nitrosamines, potent carcinogens that interact with DNA, the phytochemical compounds in garlic reduce the risk of these compounds triggering mutations in DNA and thus causing cancer." - Richard Beliveau, Ph.D. and Denis Gingras, Ph.D., Foods that Fight Cancer (Get the book.)

"The most appalling news from cancer research, however, is that secondary amines, prevalent in beer, wine, tea and tobacco, react with chemical preservatives in meat to form nitrosamines. The American Food and Drug Administration (FDA) has labeled nitrosamines "one of the most formidable and versatile groups of carcinogens yet discovered." In other words, if you are a smoker or if you drink beer, wine, or tea and eat meat, you produce one of the most deadly toxins that can be found anywhere. As it turns out, most meat-eaters also drink wine or beer, and many of them smoke, too." - Andreas Moritz, Timeless Secrets of Health & Rejuvenation: Unleash The Natural Healing Power That Lies Dormant Within You (Get the book.)

"For decades, food scientists and cancer specialists have known that nitrates and nitrites were converted in the human stomach into powerful cancer-causing substances called nitrosamines. Yet, tons of these preservatives are still added to luncheon meats, hot dogs, bacon, and other processed meats. The only reason we are not up to our ears in cases of stomach cancer is that vitamin C significantly inhibits the formation of the powerful nitrosamines. Most studies agree that the fall in stomach cancer over the past three decades is due to increased consumption of vitamin C." - Russell L. Blaylock, M.D., Health and Nutrition Secrets (Get the book.)

"Chemists have traced some of vitamin C's ability to reduce the risk of cancers of the esophagus and stomach to the nutrient's effect on nitrosamines. nitrosamines are carcinogenic organic compounds found in tobacco smoke, contaminated drinking water, and certain foods. nitrosamines are also formed in the stomach after you eat nitrates and nitrites, preservatives sometimes used to cure meats. Vitamin C inhibits the formation of nitrosamines. Animal studies have also suggested that vitamin C may reduce certain cancer-causing compounds associated with the breakdown of estrogen." - Mark Mayell, Off-the-Shelf Natural Health (Get the book.)

"Crucifers are rich sources of iso-thiocyanates, which can modify carcinogen activation by altering the metabolism of nitrosamines.46 Garlic and the rest of the allium family also feature high on Gerson's list: a common volatile component of garlic, diallyl sulphide, is a natural detoxifier and has been demonstrated to be a strong inhibitor of cytochrome P450 2EI,47 an inducible liver isoenzyme, known to be activated in hepatic, colon and head and neck cancers, and which can activate carcinogens, including nitrosamines, hydrazines and carbon tetrachloride." - Michael Gearin-Tosh, Living Proof: A Medical Mutiny (Get the book.)

"Chemists have traced some of vitamin C's ability to reduce the risk of cancers of the esophagus and stomach to the nutrient's effect on nitrosamines. nitrosamines are carcinogenic organic compounds found in tobacco smoke, contaminated drinking water, and certain foods. nitrosamines are also formed in the stomach after you eat nitrates and nitrites, preservatives sometimes used to cure meats. Vitamin C inhibits the formation of nitrosamines. Animal studies have also suggested that vitamin C may reduce certain cancer-causing compounds associated with the breakdown of estrogen." - Mark Mayell, Off-the-Shelf Natural Health (Get the book.)

"Constituents in garlic and onions prevent the conversion of nitrates (compounds found in vegetables and, to a lesser extent, in water) to cancer-causing nitrites and nitrosamines.156 Green tea (page 686) and black tea (Camellia sinensis) Green and black tea have both been studied to determine whether they cause or prevent cancer. The evidence on the protective effect of either type of tea is inconsistent." - Alan R. Gaby, M.D., Jonathan V. Wright, M.D., Forrest Batz, Pharm.D. Rick Chester, RPh., N.D., DipLAc. George Constantine, R.Ph., Ph.D. Linnea D. Thompson, Pharm.D., N.D., The Natural Pharmacy: Complete A-Z Reference to Natural Treatments for Common Health Conditions (Get the book.)

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