This Article is About
bacon
sodium nitrate
growth of bacteria
stomach pains
healthy teeth
junk foods
Why I Prefer Uncured Bacon
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Why I Prefer Uncured Bacon

Not much compares to waking on a cool morning and the house is filled with the aroma of cooked bacon or ham. The sweet, salty, melt in your mouth taste excites the senses. Maybe that’s why 70% of all bacon in the U.S. is eaten at breakfast. Did you also know that some celebrate national Bacon day the Saturday before Labor Day?

Several years ago, I discovered that after I consumed certain packaged deli meats and bacon or even visited certain restaurants, I suffered with headaches, nausea and stomach pains. After extensive research and trail and error, I discover that this was caused by some added chemicals used to preserve packaged meat, protect color and make them taste better. Namely, nitrates and MSG, Monosodium glutamate. I quickly learned that although the USFDA approves certain chemicals to be “generally safe as a food additive,” does not mean that your body will automatically accept the additives.

What is sodium nitrate? Sodium nitrate is a chemical form of salt. This chemical which was found in the 19th century is used in most processed meats to help prevent the growth of bacteria, protect its color and make it more flavorful.

What is Monosodium Glutamate (MSG)? It is a flavor enhancing compound made from a fermented sugar and starch mixture. The use of MSG in foods is an ongoing source of conversation. It can be found in a variety of foods, especially junk foods, chips, packaged meats, etc. Since this chemical was isolated and discovered in Japan, it is used in most of their dishes.

Uncured bacon and cured bacon generally have approximately the same nutrition, which includes calories and fat. Depending on the company, there can possibly be more salt added to uncured meats to replace the lost sodium nitrites. They may feel that more salt will help prevent bacteria.

I love bringing home the bacon, frying it up in a skillet and eating one of the oldest processed meats in the country. It is loaded with vitamin A (helps form and maintain healthy teeth and skin), B1 (thiamin), B12 (which can help fight anemia and boost vitality), zinc and selenium ( antioxidants that help boost immunity). More than 2 billion pounds of bacon is produced each year. If one piece weighs at least 1oz., that’s like consuming up to 32 billion pieces a year. That’s a lot of bacon!


Street Talk

Hi Theresa Thought you should know. Your article has been republished/copied without reference to yourself. Search in google using the title "Why I Prefer Uncured Bacon". I am pursuing Mitchel Stanvich (the person doing this) using Google, he has done the same with one of my articles. Regarding bacon, I agree. Uncured is better, it also has a lot less water in it and when cooked does not leave behind a "white gungy residue". Regards Rob

Reply
  about 6 years ago
AJ  

I've never heard of uncured bacon. Are there any taste differences, or just less chemicals? I'm going to look for some next time I'm in the grocery store, thanks for the tip.

Reply
  about 7 years ago

It has a cleaner taste. You can taste the difference, less chemicals and salt. Try the thick sliced.

Reply
  about 7 years ago
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