You're right, nitrite & nitrate are different and interconvertible. Nitrate is NO3- and nitrite is NO2-. Nitrate is formed in human metabolism by the oxidation of ammonia. Nitrite is easily oxidized to nitrate. Nitrate is not dangerous unless it is reduced to nitrite.
Nitrate is found in groundwater and surface waters. Fertilizers often contain nitrates. Cauliflower, spinach, collard greens, broccoli, and root vegetables contain nitrates, though not as high as meats to which nitrates are added as a preservative. Several medications are known to cause nitrate/nitrite toxicity, including quinone derivatives (antimalarials), nitroglycerine, bismuth subnitrite (antidiarrheal), ammonium nitrate (diuretic), amyl and sodium nitrites (antidotes for cyanide and hydrogen sulfide poisoning), and isosorbide dinitrate/tetranitrates (vasodilators used in coronary artery disease therapy). Ammonium nitrate is in cold packs and nitrous gases are used in welding.
There are many sources of exposure beyond these, but it is generally agreed that nitrate is a dangerous pollutant and nitrite is toxic. Sodium nitrite is routinely added to foods such as hot dogs, bacon, or ham, and those foods should be avoided.
Nitrites are also formed by bacteria (such as nitrosomas) which are called nitrifiers. Nitrite poisoning causes anemia (methemoglobinemia, "blue baby disease") because the nitrites bind to hemoglobin and reduce oxygen carrying capacity, predominantly affecting infants and children.
Biofilms are layers of bacteria that may coat various surfaces ranging from catheters to the insides of pipes. Water pollution from these organisms forming biofilm in water pipes is asource of nitrites. Injecting ozone removes nitrites from water, which is why high end water filtration systems brag about their ozone capacity.
Here's one company I found online that sells ozone generators: http://www.lenntech.com/ozone.htm
Of particular interest to me is that sodium nitrite (E221) is used as a preservative in wines. It is used to sterilise fermentation equipment and food containers, and for its antimicrobial properties. E221 is not used on meat, cereals and dairy products because it destroys thiamine content. I do not have proof, but I believe this is the reason that legally imported and US-made wines give me headaches. French wines consumed in France do not make me ill at all.
nitrate & nitrite notes
Nitrate is found in groundwater and surface waters. Fertilizers often contain nitrates. Cauliflower, spinach, collard greens, broccoli, and root vegetables contain nitrates, though not as high as meats to which nitrates are added as a preservative. Several medications are known to cause nitrate/nitrite toxicity, including quinone derivatives (antimalarials), nitroglycerine, bismuth subnitrite (antidiarrheal), ammonium nitrate (diuretic), amyl and sodium nitrites (antidotes for cyanide and hydrogen sulfide poisoning), and isosorbide dinitrate/tetranitrates (vasodilators used in coronary artery disease therapy). Ammonium nitrate is in cold packs and nitrous gases are used in welding.
There are many sources of exposure beyond these, but it is generally agreed that nitrate is a dangerous pollutant and nitrite is toxic. Sodium nitrite is routinely added to foods such as hot dogs, bacon, or ham, and those foods should be avoided.
Nitrites are also formed by bacteria (such as nitrosomas) which are called nitrifiers. Nitrite poisoning causes anemia (methemoglobinemia, "blue baby disease") because the nitrites bind to hemoglobin and reduce oxygen carrying capacity, predominantly affecting infants and children.
Biofilms are layers of bacteria that may coat various surfaces ranging from catheters to the insides of pipes. Water pollution from these organisms forming biofilm in water pipes is asource of nitrites. Injecting ozone removes nitrites from water, which is why high end water filtration systems brag about their ozone capacity.
Here's one company I found online that sells ozone generators: http://www.lenntech.com/ozone.htm
Of particular interest to me is that sodium nitrite (E221) is used as a preservative in wines. It is used to sterilise fermentation equipment and food containers, and for its antimicrobial properties. E221 is not used on meat, cereals and dairy products because it destroys thiamine content. I do not have proof, but I believe this is the reason that legally imported and US-made wines give me headaches. French wines consumed in France do not make me ill at all.