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.
(Score: 2) by ilPapa on Wednesday April 24 2019, @04:15AM
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.
You are still welcome on my lawn.