Nitrosamine

Nitrosamine is a compound created by the synthesis of amines and nitrite often in water and our stomach. It is typical considered Carcinogen, meaning it is prone to causing cancer. Despite its dangers it remains as a common byproduct of foods preserved with nitrites. In addition the small quantity of Nitrosamines we consume, usually 1 microgram per day, is still quite a hazard in the long run. Although countless researchers have proven without doubt its dangers, we continue to use nitrites in foods and chlorine in water which in turn endangers us.

Properties


Nitrosamine compounds are most often yellow or have a yellowish tint. Most of the common Nitrosamines are a yellow crystal or oil at room temperature. While many of the Nitrosamines are soluble in organic substances, most of them are soluble in water. They are relevantly stable but under a ultraviolet light or acidic conditions they usually become unstable. A few are even more unstable, requiring refrigeration, because they are sensitive to light and moisture.

Synthesis / Occurrences


In the production of food Nitrosamines are formed from the joining of amines and a nitrosating agent. Especially in the process of direct-fire drying, nitrogen from the air combines with amines to form volatile Nitrosamines. Ascorbic acid and sulfur dioxide are often used to prevent the formation of Nitrosamines but usually only limit it. Not much is known about these volatile Nitrosamines but that they occur in a variety of foods including fish, meats, dairy products, and more. Sometimes however there is not a detectable amount of Nitrosamines in some samples or very little. While investigators assure that the intake of these Nitrosamines is only 1 microgram per person daily, the dangers still exist.

Unfortunately Nitrosamines can also sometimes be found in drinking water. They are often found in waste water treated with chlorine based disinfectants. The US average of Nitrosamines infested treated water is 9%. As high as 34.5% of the treated water in Texas contains Nitrosamines. Use of chloramines in disinfecting water has been questionable since more than half of the Nitrosamine contaminated water was from utility companies who used chloramines in cleaning. Nitrosamines also form in swimming pools as a result of using chemical disinfectants to kill bacteria. According to Professor William Mitch's tests, indoor pools contain nearly 6 times more Nitrosamines than outdoor pools. This leads to his conclusion that UV rays from the sun help kill much of the Nitrosamine molecules. In addition his tests also show that in hot tubs the high temperature promotes Nitrosamines to grow 10 times greater than even indoor pools.

Uses
Some Nitrosamines are rare and are not produced commercially such as MNNG, N-Nitrosodi-n-butylamine, and many others which are solely for research purposes. N‑Nitrosodiethylamine was once widely used in gasoline, lubricants, and much more. In 2001 and 2003 studies proved that many rubber products such as balloons contain a potentially dangerous amount of Nitrosamines. Upon examination in 2001, of 16 balloons 81% released dangerous amounts of nitrosamines and in 2003 93% of 14 balloons. After more tests the conclusion was that nitrosamines in rubber poses 1.5 to 3 times greater danger than food. The Nitrosamines MNNG was once used for the preparation of the explosive diazomethane because it released toxic diazomethane gas. N-Nitroso-N-ethylurea has been used to help synthesize diazoethane and as a plant growth enhancer.

Dangers


Most Nitrosamines are considered as having the possibility of serious health problems, most notably Cancer. When nitrite is consumed it combines with amino acids in the stomach and produces Nitrosamines. Handling rubber and latex products containing Nitrosamines can cause a risk to disease as well. Studies show that with the increase of nitrite in the environment can lead to food causing diseases such as Alzheimer's, Parkinson's and diabetes Type 2. Dr. Suzanne de la Monte states that our diets have become full of nitrites and amines which combine to form Nitrosamines, causing diseases and most commonly cancer. Not only do Nitrosamines pose a danger to human life, but even a more deadly threat to animals.

In 1956, two British scientists were inspecting chemicals used in dry cleaning when they came upon Nitrosamines. John Barnes and Peter Magee confirmed that Nitrosamines caused tumors to grow in rats after exposure. This discovery alarmed scientists, who rapidly began testing about 300 compounds for cancer causing Nitrosamines. The result was that an astonishing 90% were potentially possible to cause cancer. Barnes and Magee’s observation that certain Nitrosamines cause certain diseases such as dimethylnitrosamine causing liver cancer, was confirmed in 1970 by an epidemic of liver cancer in Norway. The animals were discovered to have been feed fish that was exposed to large quantities of sodium nitrite for preserving. Dr. Dominique S. Michaud’s studies also show that the risk of bladder cancer was increased by 60% specifically in people who ate bacon more than 5 times a week. Nitrosamines have been suspected to also promote the growth of Glioma, a severe tumor affecting the nervous system, but no real connection has been made.

Video
Information about how Alzhiemers could be from Nitrosamines. JUyRlAV0ibU