I make my own bacon and sausage (both fresh and cured) so I know exactly what cuts of meat and the prorportions of spices and cure etc that go in to it, Aftter learning about sausage making, I am much more suspect about the amount of water that is in commercial sausage. Yes, water is used as a "filler" in some sausages. Sausages that are "emulsions" (hot dogs, bologna etc) there is ALOT of water in them....
As far as nitrates go, there are more nitrate in fresh spinach than are in commercial bacon.
Our body is our subconscious mind, and anybody who thinks that their conscious mind is running the show is seriously mistaken. In fact the conscious mind just may be the most narcissistic entity in the universe, it thinks it's running the show. It's not.
~ Nora Gegaudas
"Everything can be taken from a man but one thing... -- to choose one's attitude in any given set of circumstances, to choose one's own way." ~Vicktor Frankl
And that's why I'm here eating HFLC Primal/Paleo.
Personally, I'll eat store-bought bacon although I prefer my nitrate free type. Sausage, I like to get Spolumbo's... they have an ingredient list three items long, last time I checked. Pork, spices and water, haha. I do occasionally eat sausage with a few more ingredients but I try to avoid anything containing sugar.
I just found this: The ?No Nitrites Added? Hoax | Michael Ruhlman
I have no idea who this guy is, but his reasoning seems plausible at first glance. I've seen the packages of bacon that say "nitrate free" and they do indeed have celery powder. What I did not know is that vegetables provide most of the nitrates we consume. If this is true, then what's the big deal with it being in bacon? Have we been duped by clever marketing?
ruhlman is a brilliant food writer who has co-authored with thomas keller and keeps a great food blog. i have a mad crush on him.
About Author, Food Writer, Blogger, Michael Ruhlman | Michael Ruhlman
i'd be a vegetarian if bacon grew on trees.