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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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The meek shall inherit the earth -- they are too weak to refuse.
(Score: 0) by Anonymous Coward on Wednesday April 24 2019, @03:25AM
Try adding pure glucose (dextrose is essentially the same thing) to your coffee and see how sweet it is. Not very.
Add sucrose, and it's a whole lot sweeter. The Fructose half of sucrose is considerably sweeter tasting than the glucose half.
HFCS's 45/55 (g/f) is noticeably sweeter tasting than the 50/50 mix.
As for health -- search for a lecture by a UCLA biochemist. (I'd link to it but, late, lazy...) He describes exactly why and how Fructose is very, very bad for you (about 9/12 as bad as alcohol). Glucose, not really bad for you (unless your body is putting too much of it in your blood, but a healthy body can deal with whatever quantity you eat of it.)
So, sucrose is 50% bad for you. HFCS is 55% bad for you. Yes, it's worse. About 10% worse.