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Added sugars in sausages & bacons

Answered on August 19, 2014
Created May 16, 2011 at 2:26 AM

How strict are you about added sugars to bacon or sausage. i want to add more meats to my diet but unprocessed meat sometimes is just too much work to quickly prepare. Bacon & sausages are practical since they are pre-seasoned, salted and can be used to flavor vegetables. However, most sources, including the options provided at Whole Foods or other gourmet/healthy sources tend to have some added sugar. How do fellow paleos resolve this? Is this sometime to worry about if it will help me eat more meat instead of reaching for other quick foods, which tend to be carbs?

8cbb06eb84dad8d2db56fcc4d8bdc0ba

on May 17, 2011
at 11:22 PM

Where do you shop? I looked at each offering at Whole foods and they all have sugar! I can't think of a better place to shop if Whole foods doesn't have high quality bacon.

E6c790e285048d9d09a554e65879693a

(435)

on May 16, 2011
at 10:58 AM

I buy ground pork from my local farmers' market and mix with my own spices when I want sausage. Check out Pensey's spices. Couldn't live without them! Italian sausage and pizza are great in ground pork!

E6c790e285048d9d09a554e65879693a

(435)

on May 16, 2011
at 10:56 AM

I didn't know that andouille was primarily pork organ - intestine, apparently. Lots of Paleo talk about eating organ meat, but seems to usually refer to liver, kidney, maybe heart - none of which I've been able to bring myself to try. I think I could eat andouille - think I have. What do other folks think? Is this a good choice - at least once in a while?

84666a86108dee8d11cbbc85b6382083

(2399)

on May 16, 2011
at 08:43 AM

I would argue cooking meat is processing. I think we need to focus on "why" something I bad, not just label it (e.g."processed") with a pretty broad definition word.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 16, 2011
at 07:44 AM

Indeed, Real fresh sausages are fine, and simple way to add some organ meats. Dont forget pates as well, they are consumed cold.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 16, 2011
at 07:10 AM

Try some artisan made french styly organ sausages. They are nutritious and tasty, and are good change from the usual bacon once awhile. Boudin noir and andouille http://en.wikipedia.org/wiki/Andouille

44348571d9bc70c02ac2975cc500f154

(5853)

on May 16, 2011
at 05:55 AM

Many real sausages have also been cured, at least in Italy :)

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 16, 2011
at 04:37 AM

I think sausages can be perfectly fine, you just need to find a 'real' butcher who makes 'real' sausages or make them yourself. 'Real' sausages are meat, fat and seasonings. What isn't good about that?

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6 Answers

2
98bf2ca7f8778c79cd3f6c962011cfdc

on May 16, 2011
at 03:57 AM

I think given your current fight you are having with the carb monster you should do whatever you need to do to stay on the path. If more bacon and sausage in your life can help you feel more balanced and quiet the carb cravings then I think the few grams of sugar you'll be getting is certainly nothing to worry about. There are many bacon eaters on this board and in the paleo community so I'm pretty sure that one gets a big pass sugar or not.

I don't think processed meats are ideal for daily use so perhaps you can look at some ways you can rearrange your life a bit to find more time to prepare more food yourself or seek out more ideal sources of ready to eat protein. Until that happens I think you should do the best you can do and if sausage and bacon appeal to you and will help you get more protein into your diet with little extra effort then I think they are a great idea.

1
Cf626d3fba66c18297b3f1116a920e58

(3417)

on May 16, 2011
at 01:30 PM

I can't speak for how much sugar is added to some of the unlabeled cured meats at farmer's markets, but if you look at commercial packs, it's rarely more than a few grams per every couple of slices. If you eat 4 slices in a meal and incur 6g of total carbs from the bacon, it's not going to elicit a huge insulin response, and there's more fructose in half a handful of blueberries than those 4 slices of bacon. I would imagine that even less sugar would be added to farmer's market bacon. Just watch out for weirdo preserving salts like nitrates.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on May 16, 2011
at 05:54 AM

Many artisan fermented sausages have sugars added to help fermenting them, usually today they use dextrose, due to its very finely powdered. I think fermenting bacteria eats this sugar mostly. Read "Charcuterie" if you want more indepth information about curing meats. Or visit http://forum.sausagemaking.org they have information, from curing meats to making organ sausages and more.

0
8b982d4beccca9fcb85affe8d4bd4ff2

(1585)

on May 16, 2011
at 01:36 PM

Not all bacon has sugar, you need to read the lable. I am sure you can find bacon that does not have sugar. I find at least two or three brands when I shop.

Don't give up on the bacon, bacon rules!

Use the force and you will find it young master.

8cbb06eb84dad8d2db56fcc4d8bdc0ba

on May 17, 2011
at 11:22 PM

Where do you shop? I looked at each offering at Whole foods and they all have sugar! I can't think of a better place to shop if Whole foods doesn't have high quality bacon.

0
Ffc7e0ecad8e8831b528c5d4921377cc

(942)

on May 16, 2011
at 04:50 AM

Processed meats are not ideal. But bacon alone has converted thousands of people to paleo, even former vegetarians!

84666a86108dee8d11cbbc85b6382083

(2399)

on May 16, 2011
at 08:43 AM

I would argue cooking meat is processing. I think we need to focus on "why" something I bad, not just label it (e.g."processed") with a pretty broad definition word.

0
8a8129d053df7365c6529b0c2ac95efb

(284)

on May 16, 2011
at 04:13 AM

I think bacon and sausages are not good for you. Just by roasts and prepare them on the weekend, so you will have enough meat for the week...

44348571d9bc70c02ac2975cc500f154

(5853)

on May 16, 2011
at 07:44 AM

Indeed, Real fresh sausages are fine, and simple way to add some organ meats. Dont forget pates as well, they are consumed cold.

E6c790e285048d9d09a554e65879693a

(435)

on May 16, 2011
at 10:58 AM

I buy ground pork from my local farmers' market and mix with my own spices when I want sausage. Check out Pensey's spices. Couldn't live without them! Italian sausage and pizza are great in ground pork!

44348571d9bc70c02ac2975cc500f154

(5853)

on May 16, 2011
at 05:55 AM

Many real sausages have also been cured, at least in Italy :)

B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on May 16, 2011
at 04:37 AM

I think sausages can be perfectly fine, you just need to find a 'real' butcher who makes 'real' sausages or make them yourself. 'Real' sausages are meat, fat and seasonings. What isn't good about that?

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