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I don't Get the Bacon thing

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  • I don't Get the Bacon thing

    I was heading out to get some organic bacon but it turns out that there is a ton of salt, sugar and nitrates in the stuff!
    I thought Mark said you can never eat enough bacon, I would surely have to disagree as you can definitely have too many nitrates (in fact any is too much)
    That being said, I enjoyed bacon from an organic butcher shop, which I am sure still had salt and what not in it.
    Can someone tell me otherwise because I like bacon but all the salt just doesn't seem like it could be a daily thing!

  • #2
    yeah I was kinda wondering the same thing. even in the super fancy all organic places, I couldn't find any bacon that didn't have salt and some form of sugar (some had honey) in it.
    Apathy is tyranny's greatest ally.

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    • #3
      I think the jury is still out on nitrates/nitrites, but the following explanation made a lot of sense to me.

      http://junkfoodscience.blogspot.com/...acon-make.html

      Dr. Eades recommended it as "something [he] would have written." It is possible that the hysteria over cured meats is overblown.

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      • #4
        I would think that ample antioxidants would block the conversion of nitrites to carcinogens and there isn't much evidence to suggest that the amounts found in bacon have any negative effects. A common fallacy in the toxophobe camp is failing to take context into consideration. Okay so it is in the bacon and it is harmful in very large doses under the right conditions, therefore any of it at all is unacceptable and to be avoided like the plague? I think that 1 or 2 grams of sugar or such a small amount of a "toxin" that it doesn't make a difference are permissible. Salt really isn't that big a deal. There isn't THAT much in the bacon that I get.
        Stabbing conventional wisdom in its face.

        Anyone who wants to talk nutrition should PM me!

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        • #5
          I am sure I saw Mark write something about cured/smoked processed bacon being yucky the otherday, but I don't remember where. Maybe he meant "uncured bacon"? I've seen nitrate/sugar free bacon that wasn't organic, and of course like you plenty of additive laden "organic" bacon, so I kind of consider this a 20% food, for me.

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          • #6
            Check out what you get locally. Some of the best bacon I've had has been smoked by local butchers, no salty taste, no huge globs of fat that never renders down....just MEAT.
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            • #7
              Oh yes, local is definitely best. I've been buying boar locally and the bacon is just smoked. It's not salty at all, there's plenty of meat and it's absolutely delicious. I'll never go back to grocery store bacon (or any kind of meat) again.

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              • #8
                I buy local bacon at Whole Foods by the pound. It's great. Tastes more smoky than salty.

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                • #9
                  Hhmm........I just ate bacon yesterday and today for the first time since starting PB and loved it! I found some here in Mexico- I'm not sure if it was cured or not.......assuming it was. Perhaps I can buy pork side- is that what is it's called? I think I read somewhere on PB that it is like bacon, with no salt/ nitrates? Is this true?

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                  • #10
                    It goes by many names. "Uncured bacon." Some call it "pork belly." In my region it's called "side pork."

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                    • #11
                      I asked a question about bacon at Artdevaneys site and the answer was basically that the perservatives in the bacon would be good for the body ???

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                      • #12
                        I get uncured bacon from whole foods and it's great... pork, sea salt and spices

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                        • #13
                          I've been long wondering this bacon issue as well - not so much for the nitrites/nitrates (though I avoid those as I avoid ALL chemical additives in foods), but more so over the sugar and salt! I am extremely sensitive to cane sugar (allergy, actually) and on top of that I have some inner ear/vestibular disorder that mandates I control my salt intake. I have not found any bacon under about 250mg sodium per 2 slices - and that is the best of the "low sodium" varieties I've discovered. Thus, as much as I'd love to partake regularly (and occasionally heavily) of bacon, the above factors basically eliminate it from my diet. It's too bad, too, because bacon is so darn good.

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                          • #14
                            It's super easy to make your own bacon: http://www.bsbrewing.com/blog/2007/08/makin-bacon/

                            I have now made several batches, if you like it less salty, during the rinse off step, dunk it in water and wash it good and proper, I found that by rinsing alone I didn't get all the salt off which left the meat very very salty.

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                            • #15
                              thin sliced, fried pork belly is a great salt free bacon alternative
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