SoylentNews is people
SoylentNews is powered by your submissions, so send in your scoop. Only 18 submissions in the queue.
SoylentNews
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.
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.
This discussion has been archived.
No new comments can be posted.
The Fine Print: The following comments are owned by whoever posted them. We are not responsible for them in any way.
You are a fluke of the universe; you have no right to be here.
(Score: 2) by c0lo on Tuesday April 23 2019, @02:08AM (1 child)
Can't do at the office.
https://www.youtube.com/watch?v=aoFiw2jMy-0 https://soylentnews.org/~MichaelDavidCrawford
(Score: 5, Informative) by MostCynical on Tuesday April 23 2019, @04:43AM
Weirdly, while the laptops at my current employer are locked/corporate win 10, I successfully downloaded and installed palemoon.
On topic, TFA seems to be a rehash of as time article from 2015 http://time.com/4092912/nitrate-nitrite-bacon-cancer-meat/ [time.com]
Here is a good breakdown of different curing processes: https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_cure.html [uga.edu]
"I guess once you start doubting, there's no end to it." -Batou, Ghost in the Shell: Stand Alone Complex