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

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: 2) by c0lo on Tuesday April 23 2019, @02:00AM (1 child)

    by c0lo (156) Subscriber Badge on Tuesday April 23 2019, @02:00AM (#833662) Journal

    On the plus side nitrites are NOT known to the state of California as causing cancer [chemicalwatch.com], but YMMV

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  • (Score: 0) by Anonymous Coward on Tuesday April 23 2019, @06:22PM

    by Anonymous Coward on Tuesday April 23 2019, @06:22PM (#833978)

    You mean that list isn't all inclusive?

    I thought everything was already on that list.