^^^ That's a very good point. I made some homemade bacon a while back and my sister wouldn't let her kids have any of it because I used sodium nitrate to cure the meat with. This prevents botulism & spoilage.

She claimed that she only fed her kids "uncured" bacon, but when you look at the packaging, it's actually cured with celery juice. Celery juice contains a natural form of sodium nitrate which is chemically identical to the shit that I was using. Additionally, the level of nitrates in the celery juice varies directly with the amount of fertilizer that is used to grow the celery.

So basically you have no control over how many nitrates wind up in your supposedly "uncured' bacon. And Cook's Illustrated proved this by having a lab analyze various bacons and the one with the highest nitrate levels was AppleGate Farms "uncured" bacon.