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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.
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TOO BAD YOU CAN'T BUY a voodoo globe so that you could make the earth spin
real fast and freak everybody out.
-- Jack Handey, The New Mexican, 1988.
(Score: 2) by HiThere on Tuesday April 23 2019, @05:02PM
Healthier, yes. It also requires more investment of time and effort. The question is "What's the optimal trade-off?". In your case you have a strong argument of totally natural. In my case the balance is less purist. I'm afraid I don't understand those who don't see it as a trade-off.
Javascript is what you use to allow unknown third parties to run software you have no idea about on your computer.