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Cooking anything to a high degree is bad. Whenever you cook any meat heterocyclic amines and polycyclic aromatic hydrocarbons are released. These two substances are highly carcinogenic. The answer is to not eat meat raw or no meat because they have risks too, but rather not cook the crap out of your meat. Also high temperature cooking is also not the best method to use frequently.It is all a matter of amount. Like I said earlier, if you are scared about nitrates, watch your vegetable intake before your bacon intake.
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