Processed meats are dangerous because the nitrates/nitrites used (as preservatives to prevent mold growth) get converted into nitosamines, which are carcinogenic. Vitamin C has consistently been shown to inhibit the conversion to nitosamines. Tobacco also contains nitrosamines known as Tobacco Specific Nitrosamines (TSNA).
So, if you like your tobacco and/or bacon, Vitamin C will go a long way to allowing you to enjoy it.
This 1 study is not meant to prove Vitamin C's efficacy in making tobacco/bacon safe but I post it in case others want to explore the issue further. Many studies confirm the role of Vitamin C as a nitrosamine inhibitor.
BTW, you would have to eat about 45 hot dogs to get the same amount of nitrates that are found in 1 serving of broccoli.
"Int J Vitam Nutr Res Suppl. 1989;30:109-13.
Preventive action of vitamin C on nitrosamine formation.
Tannenbaum SR.
Abstract
N-Nitroso compounds are known to form endogenously in the human stomach from the precursors nitrite as well as secondary and tertiary amines. Ascorbic acid has been found to be an effective blocking agent for this process of formation of carcinogenic substances, both in vitro and in vivo. The mechanism by which ascorbic acid reacts is chemical in nature and results in the formation of NO and dehydroascorbic acid. Since NO can be recycled in the presence of O2 to form [NO]x, which is capable of additional nitrosation, greater than stoichrometric amounts of ascorbate are required for effective inhibition in vivo. The efficacy of ascorbic acid for inhibition of nitrosamine formation in humans has been demonstrated both clinically and epidemiologically through the use of "Nitrosoproline Test"--of Ohshima and Bartsch