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The ‘Uncured’ Bacon Illusion

posted by chromas on Tuesday April 23 2019, @01:20AM   Printer-friendly
from the Food-and-Science dept.

captain normal writes:

It's actually cured, and it's not better for you. When was the last time you read a story where the villain was celery? Pull up a chair.

https://www.washingtonpost.com/lifestyle/food/the-uncured-bacon-illusion-its-actually-cured-and-its-not-better-for-you/2019/04/19/0c89630c-608c-11e9-9ff2-abc984dc9eec_story.html

The issue is that "uncured" bacon is actually cured. It's cured using exactly the same stuff — nitrite — used in ordinary bacon. It's just that, in the "uncured" meats, the nitrite is derived from celery or beets or some other vegetable or fruit naturally high in nitrate, which is easily converted to nitrite. In ordinary bacon and cured meats, the nitrite is in the form of man-made sodium nitrite. But the nitrite molecule is the same, no matter its source.

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  • (Score: 4, Interesting) by FatPhil on Tuesday April 23 2019, @01:46AM

    by FatPhil (863) <{pc-soylent} {at} {asdf.fi}> on Tuesday April 23 2019, @01:46AM (#833655) Homepage
    Firsty, obviously both are cured, by definition. Consider taking whomever attempted to redefine the word with this utterly retarded distinction out back behind the slaughterhouse, and bringing him back on a meathook.

    Anyway curing never needed nitrites anyway. It helps give your bacon that fake red colour that looks artificial to anyone who likes home-cured meat using more traditional recipes, but that's about all, and why would you want that? I can only imaging this is in the USA, I've not read TFA.

    Then again, the EU just made sauna-smoked hams and sausages illegal, so fuck them too.

    I'll have my cancer-slabs nice and smoky please.
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