Bacon is the enemy...

stupid question..but most of the bacon i see has sugar in it...what kind do y'all get? is the sugar so little that you dont worry about it?

Good news is demand should drop, so prices should go down.

Walmart sells pork belly - at least in Calgary - sliced up nice in a little stryrofoam meat package - looks like a pale version of bacon.

[QUOTE=ashley.thepie.rat;953161]stupid question..but most of the bacon i see has sugar in it...what kind do y'all get? is the sugar so little that you dont worry about it?[/QUOTE]

Well, in Japan you can't really get bacon in its traditional form. There's stuff that's basically just thin sliced pork rashers, uncured, no additives. Looks like bacon, cooks like bacon. Tastes like pork. I like it more now, but at first it was a little disappointing. I do miss the occasional cured bacon though.

As for sugar, I'd say that's the least of the concerns with bacon additives. Try to get nitrite-free, organic bacon if you can. If its intensively farmed hormone-laden additive-stuffed bacon, it's no better than eating the patty from a big mac.

[QUOTE=Englishman in Oz;952542]...according to [URL="http://uk.lifestyle.yahoo.com/bacon-%E2%80%98saltier-than-seawater%E2%80%99.html"]this woeful piece on Yahoo today.[/URL] Apparently bacon is the second biggest contributor to salt in our diets after, yep, you guessed it, bread. So naturally, it's time to quit the bacon.

Let the facepalms commence...[/QUOTE]

what the hell is so bad about salt, seeing as how its essential for life!

[QUOTE=Leida;952999]But last year, when we asked for our pork belly from our pork to be left uncured, but cut up into 1 lbs pieces, we've got... cured, unsliced bacon. The worst of both worlds. I am still bitter.[/QUOTE]

I tried the same thing. It looked and tasted very... gray.

I think I'll just quit bread... oh wait... I already have :P.

[QUOTE=BennettC;953385]what the hell is so bad about salt, seeing as how its essential for life![/QUOTE]

You haven't heard? [I]Scientists[/I] and [I]doctors [/I]have just found out that life is bad for you.

lol, had me cracking up when i read this

thanks. i figured sugar was the least of our worries but wanted to double check :]

[QUOTE=Englishman in Oz;953381]Well, in Japan you can't really get bacon in its traditional form. There's stuff that's basically just thin sliced pork rashers, uncured, no additives. Looks like bacon, cooks like bacon. Tastes like pork. I like it more now, but at first it was a little disappointing. I do miss the occasional cured bacon though.

As for sugar, I'd say that's the least of the concerns with bacon additives. Try to get nitrite-free, organic bacon if you can. If its intensively farmed hormone-laden additive-stuffed bacon, it's no better than eating the patty from a big mac.[/QUOTE]