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Title    The ‘Uncured’ Bacon Illusion
Date    Tuesday April 23 2019, @01:20AM
Author    chromas
Topic   
from the Food-and-Science dept.
https://soylentnews.org/article.pl?sid=19/04/22/2155214

captain normal writes:

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.


Original Submission

Links

  1. "captain normal" - https://soylentnews.org/~captain+normal/
  2. "Original Submission" - https://soylentnews.org/submit.pl?op=viewsub&subid=33149

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