6

votes

affordability question

Answered on August 19, 2014
Created December 23, 2011 at 4:12 AM

We are starting to eat paleo as a family and I see bacon popping up in lots of information on this WOE. Specifically Applegate. Or something like that.

Where I live, bacon is insanely expensive for what you get. And organic is out of my budget entirely. Is it horrible to eat non-organic? Should we just not eat bacon at all?

166f449979d83186bd876e8f466d0a69

(1317)

on December 24, 2011
at 02:19 AM

@Nance, really? What season was it? As Anna said it will be paler in the winter. The thing is the butter here is never, ever, yellow, regardless of seasons, and as far as I know very few, perhaps no, cows are free range/ pastured.

A968087cc1dd66d480749c02e4619ef4

(20436)

on December 23, 2011
at 07:48 PM

Bacon (and other processed meats) are not "orthodox paleo". But bacon is very popular, because it tastes so good. I get pastured bacon at the farmer's market for $6 for 12oz, which ain't that much more than Oscar Mayer. You are not required to eat bacon. You can eat Oscar Mayer or any other brand. Just don't go thinking that bacon is an optimal superfood. That spot is reserved for beef liver.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 04:25 PM

Hard to have a freezer when you live in a 5th wheel RV. Hard to pay US Wellness prices when you live on Social Security.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 04:25 PM

@Steve, that's why I was careful in my phrasing which I stand by, "It isn't pastured but to my taste buds it's a little closer to natural than cured." I happen to love celery, by the way.

77877f762c40637911396daa19b53094

(78467)

on December 23, 2011
at 03:04 PM

The colour of natural butter will vary depending on the season- with lots of fresh green grass for feed the colour is a deeper yellow and with more hay it is paler.

Medium avatar

(19479)

on December 23, 2011
at 02:50 PM

We're joking? So why the hell have I been wearing this damn leopard print loincloth?!

77877f762c40637911396daa19b53094

(78467)

on December 23, 2011
at 01:47 PM

I cube the pound package of bacon and freeze it. I take out a small handful of chunks and slow fry it like Nance and then add veg and eggs and cheese to make a fritata/quiche dish. I use regular thick cut bacon from the grocery store. It's a flavoring for $ reasons.

9f54852ea376e8e416356f547611e052

(2957)

on December 23, 2011
at 12:00 PM

For clarity for the unitiated, Kasra is joking.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 06:54 AM

@sophie, I remember making butter many years ago from high quality pastured raw milk and it was very pale in color. Every time I see buttercup yellow butter I admit I wonder about food coloring.

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 23, 2011
at 06:49 AM

I agree. Cut up your paleo card and mail the pcs. in immediately

Eb5ad630bb366c5f7dcf656810aa3f95

(506)

on December 23, 2011
at 06:32 AM

I read something recently suggesting that the nitrates we demonise in processed meat might well be what's beneficial in leafy greens, and that the GI cancer "risk" was some other factor, probably related to living in Poland where the major study was done... Unfortunately I can't remember where I read that, and it might be total bollocks.

Medium avatar

(10663)

on December 23, 2011
at 06:08 AM

+1 for personifying bacon.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 05:08 AM

I got the term slow-fry from another PH member--darn, I can't remember who--but it's perfect. I use setting 3 or 4 on an induction cooktop rather than the 5, 6 or 7 I used to use. It gives me time to do some cleanup while foods heat and there is less smoke and gentler cooking.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 05:07 AM

I got the term slow-fry from another PH member--darn, I can't remember who--but it's perfect. I use setting 3 or 4 on an induction cooktop rather than the 5, 6 or 7 I used to use. It gives me time to so some cleanup while foods heat and there is less smoke and gentler cooking.

E1fe1d569c4bceff7ff7d5355554c8fc

(45)

on December 23, 2011
at 04:39 AM

We are trying to not eat sweets. I am pretty good at not craving sweet things (chips are the worst I've gotten but not often), but my poor husband is struggling. Fortunately, his doctor put him on a no dairy, no sugar diet about 4 weeks ago which has helped him overcome. Our 11 month old son won't know the difference since we are starting him so early! Thanks!

E1fe1d569c4bceff7ff7d5355554c8fc

(45)

on December 23, 2011
at 04:37 AM

Hilarious! Thanks for the laughs! (I'm working on cutting a hole in my car... so I can go get my bacon at the store!)

E1fe1d569c4bceff7ff7d5355554c8fc

(45)

on December 23, 2011
at 04:36 AM

What's "slow fry?" Thanks for this. We don't typically eat bacon... but that's our low fat diet habits speaking. Trying to change that.

Medium avatar

(19479)

on December 23, 2011
at 04:23 AM

So is cutting holes in the floorboard of your car so that you can push with your feet.

5ef574d7893bc816ec52e04139e9bc09

(6097)

on December 23, 2011
at 04:21 AM

............./s

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7 Answers

6
Medium avatar

(19479)

on December 23, 2011
at 04:21 AM

When you need a treat, and you don't eat sweets, bacon is your friend. However, spending time with bacon is completely optional and you will be just fine without him, especially if he is proving too expensive to hang out with.

E1fe1d569c4bceff7ff7d5355554c8fc

(45)

on December 23, 2011
at 04:39 AM

We are trying to not eat sweets. I am pretty good at not craving sweet things (chips are the worst I've gotten but not often), but my poor husband is struggling. Fortunately, his doctor put him on a no dairy, no sugar diet about 4 weeks ago which has helped him overcome. Our 11 month old son won't know the difference since we are starting him so early! Thanks!

Medium avatar

(10663)

on December 23, 2011
at 06:08 AM

+1 for personifying bacon.

2
166f449979d83186bd876e8f466d0a69

(1317)

on December 23, 2011
at 06:11 AM

I live in Japan where the bacon is either terrible or extremely expensive, so I never eat it. I think some people overeat nitrate-ridden bacon just because paleo 'allows' it and it's extremely tasty. However... not necessary. Use it as a condiment rather than the centre of a meal--or not at all! I think paleo should be adjusted to where you live, your budget etc. I also shun butter because it's so pale here.

Eb5ad630bb366c5f7dcf656810aa3f95

(506)

on December 23, 2011
at 06:32 AM

I read something recently suggesting that the nitrates we demonise in processed meat might well be what's beneficial in leafy greens, and that the GI cancer "risk" was some other factor, probably related to living in Poland where the major study was done... Unfortunately I can't remember where I read that, and it might be total bollocks.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 06:54 AM

@sophie, I remember making butter many years ago from high quality pastured raw milk and it was very pale in color. Every time I see buttercup yellow butter I admit I wonder about food coloring.

77877f762c40637911396daa19b53094

(78467)

on December 23, 2011
at 03:04 PM

The colour of natural butter will vary depending on the season- with lots of fresh green grass for feed the colour is a deeper yellow and with more hay it is paler.

166f449979d83186bd876e8f466d0a69

(1317)

on December 24, 2011
at 02:19 AM

@Nance, really? What season was it? As Anna said it will be paler in the winter. The thing is the butter here is never, ever, yellow, regardless of seasons, and as far as I know very few, perhaps no, cows are free range/ pastured.

2
5ef574d7893bc816ec52e04139e9bc09

(6097)

on December 23, 2011
at 04:21 AM

Bacon is absolutely mandatory to be accepted into paleo.

E1fe1d569c4bceff7ff7d5355554c8fc

(45)

on December 23, 2011
at 04:37 AM

Hilarious! Thanks for the laughs! (I'm working on cutting a hole in my car... so I can go get my bacon at the store!)

8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 23, 2011
at 06:49 AM

I agree. Cut up your paleo card and mail the pcs. in immediately

5ef574d7893bc816ec52e04139e9bc09

(6097)

on December 23, 2011
at 04:21 AM

............./s

Medium avatar

(19479)

on December 23, 2011
at 04:23 AM

So is cutting holes in the floorboard of your car so that you can push with your feet.

9f54852ea376e8e416356f547611e052

(2957)

on December 23, 2011
at 12:00 PM

For clarity for the unitiated, Kasra is joking.

Medium avatar

(19479)

on December 23, 2011
at 02:50 PM

We're joking? So why the hell have I been wearing this damn leopard print loincloth?!

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 04:20 AM

Opinions will vary widely on this question, I think. Some will say bacon is not a high-volume food regardless of the source and others eat organic/pastured bacon regularly. Others won't touch supermarket bacon.

My budget puts me in the supermarket for most meat. I have bacon now and then and I buy uncured bacon. It isn't pastured, but to my taste buds it's a little closer to natural than cured bacon.

I think of it as a treat, and even then I usually use 2 pieces as a flavor agent in a skillet-meal. The crispy cooked bacon will give everyone a bite or two while the liquid fat will flavor the entire dish. Or, you can reserve the bacon until the dish is served and sprinkle the crisp pieces over the top.

I "slow-fry" the bacon; it takes a while but there's no smoking and no burning. It still gets crisp.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 05:07 AM

I got the term slow-fry from another PH member--darn, I can't remember who--but it's perfect. I use setting 3 or 4 on an induction cooktop rather than the 5, 6 or 7 I used to use. It gives me time to so some cleanup while foods heat and there is less smoke and gentler cooking.

E1fe1d569c4bceff7ff7d5355554c8fc

(45)

on December 23, 2011
at 04:36 AM

What's "slow fry?" Thanks for this. We don't typically eat bacon... but that's our low fat diet habits speaking. Trying to change that.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 05:08 AM

I got the term slow-fry from another PH member--darn, I can't remember who--but it's perfect. I use setting 3 or 4 on an induction cooktop rather than the 5, 6 or 7 I used to use. It gives me time to do some cleanup while foods heat and there is less smoke and gentler cooking.

77877f762c40637911396daa19b53094

(78467)

on December 23, 2011
at 01:47 PM

I cube the pound package of bacon and freeze it. I take out a small handful of chunks and slow fry it like Nance and then add veg and eggs and cheese to make a fritata/quiche dish. I use regular thick cut bacon from the grocery store. It's a flavoring for $ reasons.

1
1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on December 23, 2011
at 06:41 AM

Bacon is optional for sure. Uncured bacon is easy to get in the grocery store but expensive. When I do eat it I get uncured.

0
8c64b1560bc8cb67f8276b70de8537c7

on December 23, 2011
at 01:15 PM

Uncured bacon is cured. Nitrates from celery is used. It's a labeling cheat. Farmland thick hickory smoked wins the taste tests, including mine. I buy it in quantity when on sale. Get yourself a freezer to save money.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 04:25 PM

Hard to have a freezer when you live in a 5th wheel RV. Hard to pay US Wellness prices when you live on Social Security.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 23, 2011
at 04:25 PM

@Steve, that's why I was careful in my phrasing which I stand by, "It isn't pastured but to my taste buds it's a little closer to natural than cured." I happen to love celery, by the way.

0
8949bf87b0e0aefcad10f29975e4fa2b

(8989)

on December 23, 2011
at 06:52 AM

Recently I tried the uncured bacon ends and pieces from Trader Joe's and it is so rich and smoky I only need a small piece to feel satisfied.

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