Bacon under siege!

[razztazz]

I want to know how many deaths are caused by properly administered pharmaceuticals?

And improperly administered pharmaceuticals?

Not the Elvis kind of administration. The kosher kind.

 

[MichaelB]

Just curious, does anyone know if the cancer causing agents come from the animal, the additives (all those nasty nitrates and such) or the way it is cooked? For example, with bacon, does baking instead of frying reduce the risk? With cold cuts (processed meats), is it the preservatives?

 

[robnplunder]

I have been sticking with white meat & fish b/c of I have high cholesterol. If avoiding processed meat help fight cancer, I will take that as a bonus.

 

[Midpack]

Just curious, does anyone know if the cancer causing agents come from the animal, the additives (all those nasty nitrates and such) or the way it is cooked? For example, with bacon, does baking instead of frying reduce the risk? With cold cuts (processed meats), is it the preservatives?

You probably searched already but FWIW

Why Does Processed Meat Increase Cancer Risk?
It’s not yet clear exactly why processed meats increase risk for colorectal cancer. Researchers are currently exploring a few possible mechanisms, including:

1. Nitrates/Nitrites: These are added to processed meats to preserve color and prevent spoilage. In lab studies, these compounds form cancer-causing compounds, carcinogens.
2. Smoking: Smoked meats contain PAHs (Polycyclic Aromatic Hydrocarbons), substances that are formed at high-heat and considered carcinogenic.
3. Cooking at high temperatures: Meats cooked at high temperatures can also contain PAHs and heterocyclic amines (HCAs), which can damage DNA.
4. Heme iron: The heme iron found in red meat may damage the lining of the colon.

 

[razztazz]

Just curious, does anyone know if the cancer causing agents come from the animal, the additives (all those nasty nitrates and such) or the way it is cooked? For example, with bacon, does baking instead of frying reduce the risk? With cold cuts (processed meats), is it the preservatives?

I don't know how they are going to spin this current iteration of "meat is bad" but even back in the 1970s the "science" was that it was the chemicals. Nitrates.

They also talked about "nitrosamines". Chemicals that formed when the meat was cooked. This was a standard answer when talking about grilling, Bar-B-Q'ing , or any high eat method of cooking.

 

[haloFIRE]

Come and Bacon it...err...Take it

 

[braumeister]

There was a great quote in the WSJ from someone in the meat industry regarding this report.

I can't remember the exact words, but they were talking about unintended consequences and said something like "when people cut back on a particular food item, they don't usually replace it with broccoli."


The point being that reducing your processed meat consumption might lead you to the supposedly healthier option of "whole grains" and the like. Which has its own set of potential problems.

 

[Hermit]

Well, it wouldn't hurt my feelings at all if they stopped selling doughnuts with bacon sprinkles on them. The taste of maple frosting with bacon bits is just wrong. I hate it when I unknowingly get one and bite into it!

Give me maple doughnuts or give me bacon and eggs, but please, don't mix them together!

 

[ronin]

As long as chorizo is ok...

 

[ERD50]

Since this is "processed meats" I wonder if the bacon I get from the local farmers' market which is not cured is better? I think it tastes much better, has more meat and less fat per pound, though it is a bit pricier than the standard supermarket bacon. ...

Ummm, what makes you think the local farmer's market bacon is any different, in terms of curing/'processing'? Curing involves using nitrates, that's how it is done. Or is it the so-called 'uncured'? If 'uncured' at the farmer's market is the same as 'uncured' at Trader Joes, then you need to read the fine print. From what I recall, the 'uncured' meat contains some sort of celery seed extract. Guess what happens with the celery seed extact? Combine it with meat, and it forms the same nitrates as are used in traditional curing! But, but, but... it's 'natural'!

Oh, and FWIW, I think the flavor stinks. When I want great bacon, I go to a local butcher that produces/smokes their own, and won an IL State award, and it is awesome.

Here's a link to get you started - I can't make any claims to it's veracity, so search on your own for more:

What Are the Health Benefits of Uncured Bacon? | LIVESTRONG.COM

-ERD50

 

[Mulligan]

I don't know how they are going to spin this current iteration of "meat is bad" but even back in the 1970s the "science" was that it was the chemicals. Nitrates.



They also talked about "nitrosamines". Chemicals that formed when the meat was cooked. This was a standard answer when talking about grilling, Bar-B-Q'ing , or any high eat method of cooking.

Thank you for writing that to prove I am not losing my mind. I thought we already knew these foods were "cancer causing" for many decades.


Sent from my iPad using Tapatalk

 

[haha]

Since this is "processed meats" I wonder if the bacon I get from the local farmers' market which is not cured is better? I think it tastes much better, has more meat and less fat per pound, though it is a bit pricier than the standard supermarket bacon.


Have the day you deserve, and let Karma sort it out.

Sent from my iPad using Early Retirement Forum

If nothing is done to it, ie. if it is pork belly and not bacon, it is red meat, but not "processed". However according to the description of the study released, it isn't only nitrates or nitrites that constitute "processed meat", but also salt or any other kind of cure or smoking which is "intended to preserve the meat or enhance flavor". Sliced pork belly is often called side meat in the few mostly ethnic markets where it is found. I have never seen anything called bacon which had no cure.

One thing I find hard to believe about the supposed dangers of cured meat is that humans have been eating cured meat and fish for at least hundreds of years, and plenty of them lived to old ages with no or very little medical care.

Ha

 

[meierlde]

If nothing is done to it, ie. if it is pork belly and not bacon, it is red meat, but not "processed". However according to the description of the study released, it isn't only nitrates or nitrites that constitute "processed meat", but also salt or any other kind of cure or smoking which is "intended to preserve the meat or enhance flavor". Sliced pork belly is often called side meat in the few mostly ethnic markets where it is found. I have never seen anything called bacon which had no cure.

One thing I find hard to believe about the supposed dangers of cured meat is that humans have been eating cured meat and fish for at least hundreds of years, and plenty of them lived to old ages with no or very little medical care.

Ha

Further in subsistence farming, after the fall slaughtering season, cured meat was what you mostly had, i.e hams sausage,bacon... (Most animal slaughter happend then to reduce the feed needed to get the herds thru the winter).

 

[EastWest Gal]

The news is full of this rubbish today. Just face it, life causes death.

+1


Sent from my iPhone using Early Retirement Forum

 

[Badger]

Bacon is OK. I'm more of a sausage patty guy myself. I don't go out of the way to buy bacon in the grocery store or order it in a restaurant but I'll eat it if it is offered. Now a hot dog with sauerkraut and spicy mustard at Costco is something I look forward to when shopping there.

Cheers!

 

[Lucantes]

I really do not care what they publish or say on this topic at all: I love bacon and many other processed meats and will eat as much as I can (read as much as wife will allow), as often as I can (read as often as wife will allow) for as long as I can (read as long as wife will allow)!

 

[zedd]

Another brick in the wall

How can you have any pudding if you don't eat your meat?
Floyd

 

[Chuckanut]

Guess what happens with the celery seed extact? Combine it with meat, and it forms the same nitrates as are used in traditional curing! But, but, but... it's 'natural'!

I also heard that celery contains a lot of dihydrogen monoxide! That sounds dangerous to me!!!!

 

[hausfrau]

Well, it wouldn't hurt my feelings at all if they stopped selling doughnuts with bacon sprinkles on them. The taste of maple frosting with bacon bits is just wrong. I hate it when I unknowingly get one and bite into it!

Give me maple doughnuts or give me bacon and eggs, but please, don't mix them together!

Totally agree! And please get rid of those chocolate/bacon concoctions!

 

[Chuckanut]

Totally agree! And please get rid of those chocolate/bacon concoctions!

While we are doing that, can we please get rid of 'white chocolate'?

Bacon adds a lot of flavor to things. One does not have to consume huge amounts of it to benefit from it. A few slices in a two pound meat loaf works wonders.

 

[Midpack]

Wanna get even with the WHO? How about one of these sandwiches!

SILVER PALM'S THREE LITTLE PIGGY SANDWICH DOUBLE SMOKED HAM, PORK TENDERLOIN, BACON, GRUYERE CHEESE & A FRIED EGG ON A BRIOCHE BUN $13.95

Silver Palm's - Menus

 

[braumeister]

As it happens, I just got back from the store where I bought two pounds of the thick-sliced bacon I like (8-9 slices per pound). That will last the two of us about 10 days.

 

[W2R]

As it happens, I just got back from the store where I bought two pounds of the thick-sliced bacon I like (8-9 slices per pound). That will last the two of us about 10 days.

Oh yum, eat an extra slice for me, ok? I love bacon, and that sounds so delicious.

 

[mickeyd]

We always steer clear of that cancer-giving bacon and always reach for the bacon with the "non-carcinogenic" label.

 

[Hermit]

We always steer clear of that cancer-giving bacon and always reach for the bacon with the "non-carcinogenic" label.

Haven't seen that label yet, but I'm sure I will soon.