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  • BACON



    Tonight I made 2 strips of bacon and then cooked about 20 small shrimp in the bacon fat... IT WAS DELICIOUS over a heaping salad!! it's so weird eating something like that and telling my girlfriend it's good to eat haha


  • #2
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    Yumm, sound good. I am starting to use bacon fat for all kinds of things. Previously I would just toss the stuff out, now it is like liquid gold.

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    • #3
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      You get used to it after a while Keep that stuff..I use it with eggs too...

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      • #4
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        Most people here really like bacon (I mean who doesn't), but I'm wondering about the sodium content. Any bacon is extremely high in sodium by definition. I try to keep my sodium content low, is that not a concern of others? I know the occasional high sodium meal isn't going to cause any harm but I've noticed that people are eating a lot of foods that contain really high sodium levels. As usual, the recommended level of 2000mg per day is way out of whack. We probably need more along the lines of 250-500mg per day. Any thoughts?

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        • #5
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          I keep my salt intake extremely low. Bacon is about the only food that we buy that has added salt.


          We choose bacon purely by sodium level. The one we get has 1/5th the salt of 'regular' bacon.


          In Australia they don't add the high levels of sugar and other weirdness that seems to go on in America.

          The "Seven Deadly Sins"

          • Grains (wheat/rice/oats etc) . . . . . • Dairy (milk/yogurt/butter/cheese etc) . . . . .• Nightshades (peppers/tomato/eggplant etc)
          • Tubers (potato/arrowroot etc) . . . • Modernly palatable (cashews/olives etc) . . . • Refined foods (salt/sugars etc )
          • Legumes (soy/beans/peas etc)

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          • #6
            1



            What brands of bacon do you guys buy and how do you choose the best one? I was at the store last night and spent about 20 minutes in fron of the shelve with bacon and I still couldn't figure out what was the difference between the packages. I ended up going with the one from a local farm that didn't have any fancy packaging.

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            • #7
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              I go with any that are nitrate-free. Bonus points if they're locally raised. I got some uncured, peppered bacon at Wegmans the other week and wow! It was some tasty stuff.

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              • #8
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                We are the same as Tarlach really, nothing else we buy or eat has added sodium, and the naturally occurring sodium in nuts, meat, and veggies is slim to none. I don't worry about it at all anymore, especially since even on a bacon day I'm nearly always below 1,000mgs of sodium. Plus bacon is delicous

                You are what you eat,
                and what you eat eats too - Michael Pollan

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                • #9
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                  I get my bacon from Trader Joes, which is labeled as uncured and nitrites free. And is also cheap.

                  “Every saint has a past and every sinner has a future.” -Oscar Wilde
                  "The power of accurate observation is commonly called cynicism by those who have not got it." -George Bernard Shaw
                  "The trouble with jogging is that the ice falls out of your glass." -Martin Mull

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                  • #10
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                    Why is it assumed that everyone needs to be on a low sodium diet? Electrolytes are very important. Some need more and some need less, it's very individual! My little pet peeve....

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                    • #11
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                      I got mine, my first-ever batch, 2 days ago from the farmer's market. I was told it was pastured meat and I didn't bother to look at the label. But on coming home, I noticed that the maplecure used has: sodium tripoly phosphates, sodium nitrates (nitrites?) and ethyrobates (sp?). Anyone know how I can remove these toxins, will washing it help? Or is the amount insignificant that I can use up this batch and not worry about it? I've always tried to avoid processed foods, esply meats, even pre-primal. And I had a bad head-ache y'day, wondering if all these chemicals had anything to do with it.

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                      • #12
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                        @Maba, I'm with you too, I try to avoid processed meats also. So as much as I love bacon, I don't tend to get it very often because even pastured bacon can still have additives, nitrates, etc. that can give you headaches, tummyaches, etc. (I get tummyaches myself).

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                        • #13
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                          I use nitrate free uncured bacon from Whole Foods Market.

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                          • #14
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                            I'm with you, Crystal, on that one.


                            It's some kind of hangover from the low sodium BS which parallels the lipid hypothesis in its being totally wrong. I think it was about a year ago that some research showed there were little to no relationship between sodium intake and heart attacks. Or perhaps it was blood pressure and sodium jacks that a tiny, inconsequential bit.


                            Like saturated fats, one less thing we need to be concerned about.


                            If you check the nutritional data, many unprocessed foods have fair amounts of sodium in them naturally. Nothing like cured meats or pickles, of course, just saying it's everywhere.

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                            • #15
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                              I'm just saying that not everyone has high sodium blood levels, high blood pressure, and at risk for hypertention. I don't think that eating salt is the cause for hypertension anyway. Some people have the exact opposite problem, low Bp, low sodium, and aldosterone. There are many who would feel much better increasing their sodium especially those who follow a healthy, unprocessed diet.....celtic sea salt is the best.

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