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Thread: Maybe Bacon isn't that great for you... page

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    Acteon's Avatar
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    Maybe Bacon isn't that great for you...

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    Dr. Bork Bork's Avatar
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    Funny. It's been helping to lower my blood sugars & I'm T2 diabetic.
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    I'm not a fan of either bacon or hotdogs because I have a sensitivity to sodium nitrite, whether it's the straight up chemical version or celery seed/salt/juice. Gives me a migraine for 3 days.

    But I did notice they stated that the data was obtained using questionnaires, so it's very possible there were other mitigating factors that weren't accounted for.
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    Quote Originally Posted by RitaRose View Post
    But I did notice they stated that the data was obtained using questionnaires, so it's very possible there were other mitigating factors that weren't accounted for.
    Like the fact that processed meat is typically eaten with bread. And the fact that in the United States, people who avoid meat do so from being health conscious, and their other health-conscious habits can easily make up that difference. Even people who do eat unprocessed meat but avoid processed meat are likely to avoid other stuff like refined sugar and grains. And what's this? The relative risk (RR) for eating 50g of red meat is 1.51, but for eating 100g is 1.19? You mean my risk actually goes down if I double my meat consumption?

    Bollocks.

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    Acteon's Avatar
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    Bacon is treated with Maple Syrup and sometimes with HFCS.

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    davem's Avatar
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    Confounding factors : Did they use homemade or artisinal style bacon, deli meats, or hotdogs? OR, did they use the kayem specials? My money being on the chem bombs from Kayem, Nathans, Mother Hubbard, Boar's Head, etc.

    I'd be curious to see what the consistent diets were, to determine if the crappy cured meats they were eating were the problem, or the daily quarts of soda, bowls of tostito's, and loaves of bread they were cramming in their craws were more of the problem.

    I'd say though, that any with a dose of common sense knows that cured meats in a package or with a brand name are bad choices. Either make it yourself (very simple), or buy directly from a clean butcher - but there are only so many aging germans still butchering animals these days.

    I'd also like to see these Harvard egg heads get a data set from a few different places in Castille Spain, the Tuscany region, and the Black Forest of Germany.
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    befitby40's Avatar
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    Mark already addressed this "study" on his blog a few days ago...

    Does Eating Red Meat Increase Type 2 Diabetes Risk? | Mark's Daily Apple

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    Silky's Avatar
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    Davem. I've never made bacon myself. What method do you recommend?
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    It's not scientifically legit to draw causal conclusions about a correlational study.
    Also, did they account for organic versus conventionally farmed bacon?
    I doubt it. They do have a good point concerning the additives in processed meat.
    Better to get it as raw and healthy as possible. But I won't be ditching bacon (organic that is).
    Last edited by Edje Noh; 08-21-2011 at 10:29 AM.

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    Quote Originally Posted by Silky View Post
    Davem. I've never made bacon myself. What method do you recommend?
    I think Ruhlman's book Charcuterie is a good place to start, basically making a mix of curing salt (salt, colorant, sodium nitrate), and kosher salt, cut with a little sugar (to take off the edge, the food doesn't become sweet.). Salt cure the meat by dredging it well, placing in a vaccuum bag if you have one, and letting it cure for ten days until relatively hard. Then smoke 'em if you got 'em. It's relatively safe, should last about 3 months in the fridge, or counter. Very tasty, and totally customizable. PM if you want more data.
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