is bacon bad for you

Try guanciale then: it's the bomb!

As long as you don't pour it down the drain and clog it, then ask me to unclog the drain. I'm a fan of saturated animal fat: bacon, brisket, a nice marbled ribeye. Good for your brain and excellent tennis fuel.
 
If nitrates are not listed in the ingredients, does it always mean it does not contain any nitrates? Or do some bacon products have them but simply not listed?
 
If nitrates are not listed in the ingredients, does it always mean it does not contain any nitrates? Or do some bacon products have them but simply not listed?

Good question! I've heard that some brands are making nitrate free bacon, but I haven't researched it. Uncured bacon should have lower nitrate amounts, but I've also read that some brands of bacon use vegetables (usually celery) to cure the bacon and I'm not sure they're required to report that the bacon has been cured with nitrates.

Also, it isn't really the nitrates alone which are considered bad these days. A number of green vegetables have very high quantities of nitrates. The current belief is that the combination of the nitrates in bacon and high cooking temperature creates compounds (nitrosamines) which are considered carcinogenic. Some brands claim to add vitamin C to offset the possible carcinogenic compounds, as your body also produces nitrosamines and it is believed that anti-oxidants make the consumption of such vegetables healthy anyway.

I personally don't worry about it because I supplement vitamin C and generally eat a healthy diet. I love bacon, but don't really have it that often.
 
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Good question! I've heard that some brands are making nitrate free bacon, but I haven't researched it. Uncured bacon should have lower nitrate amounts, but I've also read that some brands of bacon use vegetables (usually celery) to cure the bacon and I'm not sure they're required to report that the bacon has been cured with nitrates.

Also, it isn't really the nitrates alone which are considered bad these days. A number of green vegetables have very high quantities of nitrates. The current belief is that the combination of the nitrates in bacon and high cooking temperature creates compounds (nitrosamines) which are considered carcinogenic. Some brands claim to add vitamin C to offset the possible carcinogenic compounds, as your body also produces nitrosamines and it is believed that anti-oxidants make the consumption of such vegetables healthy anyway.

I personally don't worry about it because I supplement vitamin C and generally eat a healthy diet. I love bacon, but don't really have it that often.

I take 2 beetroot capsules a day. Beetroot contains nitrates which eventually release Nitric Oxide which widens blood vessels and decreases blood pressure.
 
I ate meat until about ten years ago. Before, bacon tasted great.

Now, bacon tastes gross. Like, imagine someone gave you a hunk of pig fat to eat, like fatback. You would find it gross. That’s what bacon tastes like to me now. Way too sal and greasy to enjoy.

It’s interesting how malleable the palate is.
 
I ate meat until about ten years ago. Before, bacon tasted great.

Now, bacon tastes gross. Like, imagine someone gave you a hunk of pig fat to eat, like fatback. You would find it gross. That’s what bacon tastes like to me now. Way too sal and greasy to enjoy.

It’s interesting how malleable the palate is.

Out of necessity my 1st two meals are meatless for the past three months. Lost 13#
 
Gross. I remember fatback from my Southern upbringing. It used to flavor things, but you don't eat it. Are people actually paying money for that on a plate?
 
Gross. I remember fatback from my Southern upbringing. It used to flavor things, but you don't eat it. Are people actually paying money for that on a plate?

Pork belly and fatback/lard are two different things. Pork belly can be used to make bacon and is especially popular in Asian cuisine.
 
It’s bad for the pigs. If you don’t care about how animals are treated, it’s pretty bad for the people involved in treating animals like they’re carrots.


You don’t have to be complicit and you can still eat your bacon.

 
I ate meat until about ten years ago. Before, bacon tasted great.

Now, bacon tastes gross. Like, imagine someone gave you a hunk of pig fat to eat, like fatback. You would find it gross. That’s what bacon tastes like to me now. Way too sal and greasy to enjoy.

It’s interesting how malleable the palate is.
That's something I've known for years and it's a good thing. It means our overweight or health issues from overeating or bad eating isn't a death sentence.

I'm trying to change my mindset, perception over foods, especially meats and sugary foods. I used to consume alot of salt but now I'm using minimal.

Calorie counting, dieting based on restriction, moderation, fighting ourselves is just too hard. Changing mindset which drives behaviors is much easier!!!!!
 
I wouldn’t eat it when there are so many healthier options out there. If you want healthy protein, go for salmon, grilled fish our tuna. Zero fat cottage or quark cheese is excellent. Yoghurt, milk, nuts and seeds, fruits and vegetables with healthy grains are all better than bacon;
 
Bacon is a process food so the health food experts also say "bad" for you!


I avoid most meats that are heavily processed, using heavy sodiums nitrate, brines or preservatives. We have a local rancher that does free range and grass fed meats, and has a natural smoked and cured bacon that is excellent. Doesn't have the same flavor profile most would call bacon, but it is delish.
 
Not one person answered correctly.
Research nitrates.


Post #9 mentioned nitrates


Plenty of salt and fat there, best bet is to get bacon without nitrates or nitrites, and if you don't, cooking it in the microwave (as opposed to pan or oven) seems to cause less formation of carcinogenic nitrosamines. Eating bacon often correlates to much increased rates of stomach and colon cancer.
 
But only organic uncured no sugar bacon. Make sure the package says, "no nitrates or nitrites." Yes it is good for you. Btw, this is a general rule for all processed meat. Grass fed and grass finished is also a must for beef.
 
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