SoylentNews is people
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This discussion has been archived.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.
To be a kind of moral Unix, he touched the hem of Nature's shift.
-- Shelley
(Score: 3, Informative) by Anonymous Coward on Tuesday April 23 2019, @03:16AM (1 child)
Gamma radiation isn't going to leave the food radioactive like neutron or proton radiation would. It's pretty tame from that perspective.
It ionizes the atoms. That is, it temporarily knocks off some electrons. This produces an effect that is a tiny bit like cooking, but very mild.
The spices you can buy at the store are treated this way. It's viable because labeling is not required.
Lots of stuff sells better without labeling. A great one is bacteriophages (viruses!) added to lunch meat. This is not required to appear on the list of ingredients. Another one is pink slime, including the ammonia it contains.
(Score: 0) by Anonymous Coward on Tuesday April 23 2019, @03:05PM
or you could just expose it to the big fusion reactor in the sky, preferably near the ocean ... there's some (healthy) bio machinery that
likes salty environment, like vaginas or dead vegetables in brine -aka- sauer-kimchi-kraut and who doesn't like both?
so free fusion power and salty air: check no artificial radiation sources required!