The chemical feast forced on the livestock you eat does not stop at the farm. The list of chemicals commonly used in curing and preserving cold meats is a long one. And all these added chemicals are poisons. sodium nitrate and sodium nitrite are common in luncheon meats. They have both recently been shown to be cancer-causing agents. One of the reasons these chemicals are used is because they accentuate the natural color of the food, making it more appealing and more expensive. both chemicals have been known to poison meat consumers. One example of the inability to controlthe amounts of nutrites in meats was the several cause of sickness to people.