N-nitroso compounds formed from red meat consumption are not the same as those found to be harmful in rats, and the role of heme iron in their formation is likely overstated.

“the N nitro so thing is is not as clearly discussed as it should be the heme iron thing is way overdone and furthermore there's some really fascinating papers that I want to share with you guys the effects of white versus red meat on endogenous and nitro station in the human colon and further evidence of dose response this study showed that fiber did not change the level of an nitroso compounds again we're looking at ones that are primarily not dangerous and that white meat and red meat form the same amount of n nitroso compounds suggesting that heme iron might not even be what's playing a role here might be something else but again we need to be careful in terms of the actual amounts or the species of ni Trostle compounds that we are talking about they are not all created equally”