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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 ilPapa on Wednesday April 24 2019, @04:15AM

    by ilPapa (2366) on Wednesday April 24 2019, @04:15AM (#834224) Journal

    My two boys are both diagnosed with ADDHD and for them it's not about the nitrate/ite part but the fact that one is a naturally occurring substance than lab made. If we keep them from the artificial stuff they are able to be on a lower dose of meds. It's a little more expensive avoiding the artificial things, but it does show a noticeable improvement in our kids behavior if we can. We try to avoid all artificial colors, flavors, and preservatives. Kind of a modified exclusionary diet. I've gotten pretty good at replicating most prepared foods from scratch. It's healthier to boot with less sodium and way fresher ingredients. It's a win win.

    Brother, it can't be easy, but your sons are lucky to have parents who will put in an effort to finding a solution that works for them.

    I wish you all well.

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    You are still welcome on my lawn.
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