Funny. It's been helping to lower my blood sugars & I'm T2 diabetic.
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.
Bacon is treated with Maple Syrup and sometimes with HFCS.
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.
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.