Are bacon and hot dogs health foods?
 
Dr. Frank Shallenberger, MD
August 15, 2022 
 
 
 
You’ve probably read many of my reports on all of the  benefits of nitric oxide. It stimulates energy production, enhances athletic  performance, decreases blood pressure, and so much more.
One way that the body can make nitric oxide is from  nitrites. And one way we get nitrites is from nitrates.
Nitrates are found in vegetables, especially leafy green  vegetables. But nitrates and nitrites are also found in bacon and hotdogs.
So does this mean that bacon and hot dogs are health foods?
Here’s the problem. As mentioned above, when you eat the  nitrates in vegetables they are converted to nitrites in the process of  chewing. These nitrites then get further converted into nitric oxide by your  stomach acid.
But that’s not the same thing that happens with bacon and  hot dogs. When nitrites are exposed to high heat in the presence of meat  protein, they don’t convert to nitric oxide.
Instead they can turn into compounds called nitrosamines.  And although there’s some controversy around it, nitrosamines have been blamed  for causing esophageal and stomach cancer.
So, unfortunately, hot dogs and bacon cannot, at this time,  be properly referred to as health foods. But fret not!
Instead of having that hot dog why not have a CircO2 lozenge? CircO2 is loaded with nitrite, nitrate, and all the right  cofactors to boost your nitric oxide levels. I take one lozenge two times daily  just for general purposes.
If you have any of the problems I mentioned above, or cardiovascular  problems, sexual function issues, dementia and other neurodegenerative  disorders, regular infections, gut problems, or insulin issues, make sure  you’re eating an abundance of green leafy vegetables. Then, add in some CircO2  just for good measure.
Source:
Bartsch, H. And R. Montesano. “Commentary Relevance of  nitrosamines to human cancer.” Cardnogenesis, vol.5, no. 11, pp.1381 -1393,  1984.
Scanlan, R.A. “Formation and occurrence of nitrosamines in  food.” Cancer Res. 1983 May;43(5 Suppl):2435s-2440s.