Processed meats are far more prone to nitrosamine formation than vegetables, due to being higher in amines and intensively heat processed.11, 12, 13, 14 Vitamin C inhibits some of the nitrosamine formation, which is why 550 ppm ascorbic acid is now required added to all processed meats in the US.15 Vegetables contain more vitamin C, beta-carotene, and other antioxidants, which is another reason wh