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    Top Nitrate Free Bacon

    Nitrate free bacon is becoming increasingly popular inAustralia. Butchers say demand for the product has grown largely due to health
    concerns over sodium nitrate.


    Bacon has been a staple of family mealtimes for millennia.It was first used as a means of preserving meat in China, Africa and South
    America, around 5000 to 7000 years ago.


    Adding nitrates to the curing process was done to preservethe meat and prolong its life, and was eventually used to enhance flavour too.
    But these chemicals can increase your risk of certain kinds of cancers, and
    nitrates are also linked to blood pressure problems.


    There are a few ways to avoid nitrates when eating bacon:Cook it low and slow, don't burn the meat or flip it often, and take vitamin C
    supplements. The vitamin C prevents nitrates from being converted into
    nitrosamines, which are carcinogenic.


    Many people worry that nitrates are bad for you, somanufacturers responded with "all-natural" varieties that don't
    contain any added nitrates or nitrites. But these so-called "nitrate
    free" varieties actually contain more nitrites than those cured with
    sodium nitrite. Be sure to clickhere for more details!

    Some nitrate free bacons use celery powder to cure the meat,which is also high in nitrates, according to WebMD. But the problem with these
    products is that they're not really nitrate-free because the nitrites in celery
    powder aren't naturally occurring.


    If you're looking for nitrate-free bacon, the best thing youcan do is look for one that's labeled "uncured." Uncured bacons have
    to be labeled with a disclaimer that states, "No nitrates or nitrites
    added," and that the meat was cured without any added salt or celery
    juice, as Cook's Illustrated notes.


    You can also try choosing nitrate-free bacons that are curedwith vegetables, like celery or radishes. Vegetables like these have natural
    nitrates, but they also contain vitamin C to keep the nitrates from converting
    to nitrosamines.


    These vegetable-based nitrates are good for you becausethey're more bioavailable than synthetic ones, which don't pass as quickly
    through your digestive system. The vitamins in these nitrate-rich veggies, like
    celery, also help your body synthesize nitric oxide (NO), which is beneficial
    for heart health.


    Nitrates and nitrites are also found in other foods, such ascitrus fruits, greens, broccoli and beetroot. These foods can be eaten on their
    own, or in combination with bacon, to maximize the benefits of this nutrient.

    Another way to cut down on nitrates is by choosing alower-fat, lean variety of bacon. It's also a good idea to choose
    less-processed meats, like those grilled, baked, or broiled, rather than the
    deep-fried kind.


    The healthiest and tastiest nitrate-free bacons use onlysalt as the preservative, as well as the natural flavorings of paprika, garlic
    and onion. Those spices add some extra flavor and are sourced as locally as
    possible, so you can enjoy the benefits of these healthy ingredients while
    still enjoying that classic bacon flavor. Look for more facts about foods at https://www.youtube.com/watch?v=cE8BuNMVmgg.

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    Health Concerns About Nitrate Free Bacon

    Bacon is a food that has a long history of being a delicacy.While it’s delicious, it also has some health issues that people are concerned
    about. For instance, processed meats like bacon contain high levels of nitrates
    and nitrites. These additives are used to help preserve meat, give it a nice
    pink color, and keep it fresh longer.


    The World Health Organization has drawn a link betweennitrates and cancer, which is why nitrate free bacon is becoming more popular.
    Nitrate free bacon uses celery powder to cure the meat, instead of nitrates or
    nitrites, which can produce carcinogenic compounds in your body.


    Curing is a process that adds flavor to meat and helpsextend its shelf life by inhibiting harmful bacteria from growing on the
    surface. This can help to prevent botulism and keep your bacon safe to eat.


    Sodium nitrate is an additive that is used to preserve meatsand keep them from getting too brown during the curing process. It’s a common
    additive that can be found in processed foods like ham, hot dogs, and many
    types of deli meats.


    This ingredient can be difficult to find, so manymanufacturers use artificially sourced versions of nitrates. This can be
    dangerous for those with certain health conditions, such as kidney disease or
    diabetes. To know more about foods, visit this website at https://www.huffingtonpost.com.au/2016/09/30/everything-you-want-to-know-about-organic-food-and-how-to-affor_a_21483685/.

    The good news is that there are other options for nitratefree bacon. Some brands cure their bacon with celerypowder, which naturally contains nitrates. This type of bacon might not be as
    tasty, but it won’t give you the same health concerns as nitrate free bacon
    that uses synthetic ingredients.

    Other bacon makers use a curing solution that is made withascorbic acid or cherry juice powder, which blocks the formation of
    nitrosamines. You can also try cooking your nitrate-free bacon at low
    temperatures, so it doesn’t burn. This will also help to prevent the formation
    of inflammatory, oxidized fats that can be found in smoked foods.


    If you are trying to avoid nitrates and nitrites in yourdiet, consider adding more vegetables to your daily meals. Vegetables like
    broccoli, bell peppers, and citrus fruits are full of vitamin C, which can help
    to block the conversion of nitrites into nitrosamines in your stomach.


    There is also a trend for nitrate free bacon products to belabeled as “naked.” These productsare simply cured without any added seasonings or preservatives, and can be
    served on their own or paired with fresh fruit.

    Ultimately, bacon is a delicacy that can be eaten inmoderation if you choose to purchase it from a quality source and cook it
    properly. If you’re going to indulge, be sure to stick to grass-fed, pastured


    While you’re at it, be sure to serve your nitrate free baconwith an orange or lemon to get the most of those vitamin C antioxidants!


    Those of us who are on a low-carb, high-fat plan may notwant to consume too much bacon. In fact, too much of it can make you feel
    foggy, and even pastured pork tends to be higher in histamines and omega-6 fats
    than regular pork.

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    The Number One Nitrate Free Bacon

    If you're a fan of bacon, you've probably noticed nitratefree options popping up in the grocery store. This is likely because of the
    health concerns around nitrates and nitrosamines, which are cancer-causing
    compounds produced by bacteria.


    Historically, meat was preserved using salt to preserve itsflavor and color. Then, sodium nitrate and/or potassium nitrate were added to
    help prevent bacterial growth in meats. These ingredients also help prevent
    botulism, a rare but fatal bacterial infection that occurs in processed foods
    like hot dogs and salami.


    Nitrates and nitrites are naturally occurring in foods,including vegetables and fruits. They're needed for many important functions in
    the body, such as regulating blood pressure and helping to keep you sharp.
    They're also a good source of potassium, which can help to lower blood pressure
    and regulate heart rate.


    Bacon is cured with sodium nitrite, but this ingredient canincrease your risk for cancer if you eat too much. The reason is that nitrites
    convert into cancer-causing nitrosamines when they bond with amines in your
    body. Be sure to check out this website at https://www.ehow.com/list_6122728_swedish-breakfast-foods.htmlfor more info about foods.

    You can also get nitrites from eating foods that containnitrates, such as leafy greens like spinach and lettuce. This is especially
    true if you have diabetes or high blood pressure, as nitrates can increase your
    risk of both conditions.


    Cured sliced ham area great way to add protein to your diet, but they're not the best choice for
    everyone. Not only do they contain saturated fat, which is linked to heart
    disease, but they also contain sodium, which increases your risk for high blood

    That's why the World Health Organization recommended thatyou avoid consuming nitrates in cured meats, such as bacon, sausage and hot
    dogs. The best option is to eat moderate portions of meat and to eat plenty of
    fresh vegetables and fruits.


    In addition to the nitrates in cured meats, bacon is also asource of saturated fat. A small amount of saturated fat is essential for a
    healthy heart, but too much of it can increase cholesterol levels and lead to
    heart problems.


    If you're trying to cut down on the fat and salt in yourdiet, you might try nitrate free bacon, which isn't cured with sodium nitrate.
    You'll still find nitrites in this type of bacon, but they're not as high as
    those found in traditional nitrite-cured meats.


    You can find nitrate free bacon in most grocery stores, butit's important to look for a quality product. The key is to check the label.


    Most turkey baconaren't cured with sodium nitrite. Instead, they're cured with celery powder.

    The celery powder used to cure bacon is made from celeryjuice that contains nitrates that are naturally occurring in the vegetable.
    However, they're not as pure or concentrated as the sodium nitrites that are
    traditionally added to cured meats.


    Some nitrate free bacons also use ascorbic acid, a form ofvitamin C that's been shown to help stop the conversion of nitrites to
    nitrosamines. This is an important step to prevent these compounds from
    building up in the body and increasing your risk of cancer.