Nitrites and cooked veggies

[Guest guest]

I'm confused.

NT (1st ed), p.345:

" Dark green leafy vegetables tend to concentrate nitrites when

commercially grown with high-nitrogen fertilizer. In the intestinal

tract these nitrates may be transformed into potent carcinogens.

Nitrates also tend to form in cooked vegetables during storage; for

this reason we caution you against eating reheated vegetables... "

OK. First, nitrates are not nitrites, which are the ones IIRC that

could be turned into nitrosamines. Second, how do the nitrates get

into the food after it's been cooked? It's intuitively nonsensical.

Does anyone have a reference to any science that's been done on this?

And is there a difference between veggies that sit in the fridge a

day or two, and veggies which are immediately frozen?