1. Birgitta
    I´m wrong
  2. Stephanie
    We have a saying at our house,

    "Bacon is NEVER wrong"

  3. Steve
  4. Galina L.
    I am on a LC diet for 4 years and could eat bacon or leave it, it tastes too strong for me because I was raised on a bland diet (it didn't make me naturally thin). My favorite flavoring - pastured butter.
  5. Hehe Brilliant Sign I´d say!
  6. Patti
    The joke is in my family that that's our family motto and we're going to have a bunch of pillows made up with that on them!!
  7. FrankG
    Stand-Up Comedy with Jim Gaffigan -- Camping, Waking Up, and BACON!


    ...bacon starts at about 5 minutes ;-)

  8. Ralph, Cleethorpes
    If only it was that straight forward. Nitrites are a preservative that affects bacteria (that's why they are used). They also produce nitrous amines that are carcinogenic. The levels used are supposed to be safe, but obviously aren't to the bacteria. Since 90% of a person's body comprises intestinal flora, that's a lot of potential disruption.

    Getting meat without additives is getting extremely difficult; why can't we just freeze more if necessary, or better still eat fresh?

  9. FrankG
    I get bacon (among many other things) from my local framers market.. single smoked so not too strong a flavour and no need to use preservatives as he goes through so much of it!
  10. Michael
    I'm sorry to say that that sign may indeed be wrong, loving or otherwise:


  11. Alexandra M
    Even "uncured" bacon and "natural" bacon and "no nitrites added" bacon contain nitrites from natural sources (sea salt, celery). Don't know if it's better - I eat it anyway!


  12. Wrap me in bacon before my cremation! Best Smelling Memorial earns place in Guinness Book. :-)
  13. Alexandra M
    So no roasted pig at the Polynesian paleo luau? ;-)
  14. JAUS
    #11 A way to reduce nitrites is to put you bacon in cold water a while before cooking it. The water will turn pink because the nitrites dissolves into the water. Rinse and dry them with paper and then cook them on low heat, and the harm will become negligible. Unfortunately some of the taste will disappear using this method.

    A better way is to make your own bacon, then you have full control of the process. I'm actually going to start making my own sausages since 99,9% of all sausages here in Sweden have nitrite in them, and most of them contain way too many carbs. My sausages will only contain: meat, fat, nitrate free salt and spices.

  15. Of course I love bacon! I just don't think it is a great source of nutrients. The nitrites are concerning so I don't eat it as often as I would love to.
  16. @Michael...I saw some interesting non-publishable data on fresh pork versus cured pork consumption and its effect on blood clotting which has me very curious...bacon and other cured pork does not exhibit the "clumping" tendencies....here is the link


    Andreas, here is something else to post :


    This is a HUGE and highly controversial 180 by one of the world's most followed sports physiologists..

    best to you , keep up the GREAT work!


  17. Margaretrc
    We eat a lot of bacon in this house, but it is all "uncured" with no nitrates added (from Applegate Farms, @Alexandra). I never buy any other kind and we will have to take our chances that the wee bit of natural nitrates in it are not going to cause problems. I went for 16 years without eating bacon--10 years as a vegetarian (I gained a lot of weight) and 6 years consuming only poultry and fish. No more! I like fresh pork as well. I'm willing to try marinating it in a vinegar concoction first, but I'm wondering if the clotting effects can also be minimized by taking fish oil (which has the opposite effect) or cooking it with garlic (yum.) I'm skeptical as to how harmful pork can be--aren't there cultures that traditionally consume quite a bit of pork (that's not cured or marinated) and are considered healthy? I'll wait to hear more about it before I give up pork.
    Awesome about Dr. Noakes!
  18. Margaretrc
    @Michael, The Health Correlator does a convincing job, IMO, of deconstructing that study: http://healthcorrelator.blogspot.com/2012/02/does-pork-consumption-ca... As I said, I'm waiting for more definitive studies. I do not doubt the blood clotting effects, @Peter, but I wonder how long they last and whether or not there are lifestyle factors that mitigate the effects. I'm guessing our ancestors ate wild boar--similar to pork--and cultures all around the Pacific have no problems with pork that I know of. I always attributed the Biblical and other religious prohibitions to the fact that you could, in the past, get Trichinosis from eating pork if it wasn't cooked properly and to the fact that pigs are omnivores and could be seen eating things that perhaps made people squeamish. Bottom line, I'm not giving up pork, now that I've found it again.
  19. Like others I buy grassfed, no nitrate bacon which is a food I will not eat for a while then go bacon crazy for a while, but I do think bacon is a great high fat food that makes lots of veggies better.

    @Jaus: Great hint for soaking nitrates from bacon for those who don't have access to non-nitrate varieties.

  20. Eat your nitrates - apparently they are good for you:
  21. Alexandra M
    Interesting about the nitrates. Now can somebody allay my fears about advanced glycation end products (AGEs)?


    (I know it's not a journal - just the first thing I could find.)

    Because life without polycyclic aromatic hydrocarbons is not worth living! ;-)

  22. Margaretrc
    Thanks, @Jennifer. That's very interesting and good to know. Thanks for posting. Guess I'll worry less about the bacon and other processed meat I eat elsewhere. I will still buy the Applewood Farms bacon as it is the best tasting bacon I've had and get my nitrates from my veggies.
  23. norpan
    There is a lot of nitrates in vegetables (spinach, carrots, ...) too, but apparently in vegetables they are healthy?
  24. eddie watts
    (or maybe Jewish or Muslim)
  25. Margaretrc
    Where is that sign? Anyone know? My hubby would like to know. He likes it.
  26. The true bacon

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