4

votes

My bacon made me sad. :(

Answered on September 12, 2014
Created April 03, 2012 at 3:50 PM

Just went to a farmers market for the first time. Trying to support local, east grass-fed and transition to the paleo lifestyle of eating. One of the stands was selling meat and I said hit me with two packages of bacon please! When I got home and looked at the package, I was disappointed to see these ingredients:

  • sodium phosphates
  • sodium erythorbate
  • sodium nitate

I guess I had a fantasy that I would be getting "off the farm" bacon without these additives that I can find in my local grocery store.

What gives? Should I just stick with Applegate Farms?

D290734f36a9ae03e3f60e0fa088d7ed

(1304)

on April 03, 2012
at 08:34 PM

http://www.ncbi.nlm.nih.gov/pubmed/21102328

D290734f36a9ae03e3f60e0fa088d7ed

(1304)

on April 03, 2012
at 08:34 PM

That's the conventional view, but then again living low a carb/paleo lifestyle is about rejecting conventional wisdom. Here's an abstract of an NIH study showing "The collective body of evidence suggests that foods enriched in nitrite and nitrate provide significant health benefits with very little risk."

Cba24b8f38b03d442bf6021cebb08e46

(88)

on April 03, 2012
at 07:23 PM

its hard to find good bacon, I actually sourced out my own bacon belly and now make my own...really easier and tasty, not quite like regular bacon we are used to but still damn good http://robbwolf.com/2011/05/20/the-path-to-culinary-bliss-home-cured-bacon/

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 03, 2012
at 05:11 PM

Nitrite is what is bad. Nitrite reacts with stomach acid to form nitrous acid which then reacts with amines to form nitrosamines (those carcinogenic buggers everybody worries about).

A968087cc1dd66d480749c02e4619ef4

(20436)

on April 03, 2012
at 04:08 PM

I haven't seen sadder bacon since that cover of Time.

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9 Answers

5
9d43f6873107e17ca4d1a5055aa7a2ad

on April 03, 2012
at 04:00 PM

Do you want to switch to uncured or do you want cured? Because Applegate and other "naturally" cured bacons usually have celery salts that are chemically equivalent to sodium nitate. You can get salt-cured bacon, but it's hard to find. You can buy it online. Totally uncured bacon is the best choice IMHO, but you are going to need to learn how to talk to butchers and accept that it doesn't keep very well. I ask my butchers to do thinly sliced belly/uncured bacon (the same thing) and vacuum pack it in .5 lb packages so I can freeze it easily. I have the power to ask for those things because I buy in very large quantities that I share with my friends and family- half and whole pigs. You can try asking this farmer for a custom order of that. Or keep shopping around.

3
B3c62d89cd47b7d7209b6a99243d0ded

on April 03, 2012
at 05:43 PM

It's out there, you just need to shop around the farmers market.

Yes, just like you do at the supermarket.

I, too, wish that everything at the farmers market was perfect for me, but all the fresh bread sellers there shoot that idea down.

Another thought, if you ask the farmers for nitrate-free uncared bacon, they can specify to their slaughterhouse how much of each kind of bacon to turn out next time.

Ask for what you want, maybe they can get it soon, even if they don't have it now. Vote with your voice AND your dollars.

2
D290734f36a9ae03e3f60e0fa088d7ed

(1304)

on April 03, 2012
at 04:15 PM

Make your own! The NYTimes just wrote an awesome article on the topic and I can't wait to try it.

http://www.nytimes.com/2012/03/28/dining/the-art-of-making-your-own-bacon.html?scp=2&sq=bacon&st=cse

Edit: He also says not to worry about nitrates because they break down to nitrite which has health benefits for your heart.

D290734f36a9ae03e3f60e0fa088d7ed

(1304)

on April 03, 2012
at 08:34 PM

http://www.ncbi.nlm.nih.gov/pubmed/21102328

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 03, 2012
at 05:11 PM

Nitrite is what is bad. Nitrite reacts with stomach acid to form nitrous acid which then reacts with amines to form nitrosamines (those carcinogenic buggers everybody worries about).

D290734f36a9ae03e3f60e0fa088d7ed

(1304)

on April 03, 2012
at 08:34 PM

That's the conventional view, but then again living low a carb/paleo lifestyle is about rejecting conventional wisdom. Here's an abstract of an NIH study showing "The collective body of evidence suggests that foods enriched in nitrite and nitrate provide significant health benefits with very little risk."

1
4d6aa1a676240b15dc569ff8ade0500f

(2546)

on April 03, 2012
at 03:55 PM

yea, unfortunately, not all the farmer's at the farmer's market sell uncured bacon. i roamed mine and checked all the stands before i settled on one. i now either go with that one (which unfrtounately is $16 a lb) or i just get uncured bacon from TJ's. it may not be pastured/happy bacon, but since i don't eat bacon that much, i think it's ok...

0
2726014cb2381920b5854679a6b8043f

on April 03, 2012
at 07:09 PM

Not sure where you live but you can check www.eatwild.com to find local farmers or co-ops. I was lucky and found just about everything I need from a local co-op wallace farms http://www.wallacefarms.com/ .

Steaks are $10 each, hamburger $5 lb , pastured bacon either 5 or $7 don't remember.

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on April 03, 2012
at 05:15 PM

I'd be more concerned about the quality of the meat before the curing process personally. If you don't want curing compounds in your food, don't eat cured meats. Bacon is cured.

0
202bff0acba52adcdcdd24ca5e0f9fc3

on April 03, 2012
at 05:13 PM

try U.S. Wellness Meats, they have a whole 30 approved sugar free, nitrate/nitrite free bacon. =)

0
2a0f1afde303eadc422d015fc22f7512

(1118)

on April 03, 2012
at 04:52 PM

Turn that frown upside down and buy this bacon! It's the answer to your prayers.

http://www.grasslandbeef.com/Detail.bok?no=1186

0
54578cc6508b657cad1da21cdf76d74e

(149)

on April 03, 2012
at 04:09 PM

I had the same heartbreak recently, canadian version (the name brands are maple leaf and Schneiders)

wrote about it on my blog http://www.paleoasis.com/2012/03/breaking-news-about-bacon.html

the completely chemical free version which I now buy frozen from a farmer - tastes really different (I have to add tons of salt for the same yum feeling).

http://www.cbc.ca/news/canada/story/2012/02/02/marketplace-lousy-labels.html

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