2

votes

Bacon with evaporated cane syrup? 0g sugar?

Answered on August 19, 2014
Created July 07, 2012 at 8:19 PM

I really want bacon at the moment. I can't find any that has absolutely no sugar, but at whole foods I found a brand that has no additives or nitrates. It has 0g of sugar but obviously has some because evaporate cane sugar is one of the ingredients. Should this be a problem? will it cause inflammation

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on July 08, 2012
at 01:11 PM

Except you don't eat sugar beets, you eat highly refined crystalline white sugar from sugar beets Big difference.

96440612cf0fcf366bf5ad8f776fca84

(19413)

on July 08, 2012
at 12:07 PM

Depends on the sugar: http://safegoods.blogspot.com/2008/04/poisonous-sugar-hidden-in-candy.html

6b8d12fc3e43179f9ae1765a4d1a9dc2

(5914)

on July 08, 2012
at 12:13 AM

what Bill said.

Ca1150430b1904659742ce2cad621c7d

(12540)

on July 07, 2012
at 11:00 PM

If I could upvote this more than once, I would! This is a great explanation of sugar in cured meats, and you're right -- virtually NONE of it ends up in the meat.

1c67bc28f4e44bbb8770b86df0463df3

(6719)

on July 07, 2012
at 09:06 PM

its not a big deal, eat it

Medium avatar

(3213)

on July 07, 2012
at 08:58 PM

Try Pancetta, AKA Italian uncured bacon

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5 Answers

3
E36cb992cf0a5eba8b97a359c15f38b3

on July 07, 2012
at 09:23 PM

I would GUESS that the reason there are 0g sugar in the bacon is that the sugar is most often used in the cure itself, which is rinsed off at the end of curing. I am not sure how most companies cure their bacon, but I make my own and sometimes use maple syrup, etc., in the cure. (I know there's SOME residual sugar in the stuff I make, but even per the general recipe I use it's about 1/4 cup total for 3-4 lbs pork belly. This is based on the instructions in Michael Ruhlman's "Charcuterie," which uses some sugar in the basic cure to offset the harshness of salt (paraphrased from his explanation). At the end of the week of curing, you wash off the salt/nitrite/sugar cure. I'm not sure a ton of the sugar soaks into the meat. You can make your own without any sugar at all, which I do most often when making a savory bacon.

Ca1150430b1904659742ce2cad621c7d

(12540)

on July 07, 2012
at 11:00 PM

If I could upvote this more than once, I would! This is a great explanation of sugar in cured meats, and you're right -- virtually NONE of it ends up in the meat.

3
510bdda8988ed0d4b0ec0b738b4edb73

(20898)

on July 07, 2012
at 08:24 PM

It's 0g sugar per serving. Because it's the government, that doesn't mean no sugar it just means less than 0.5g per serving. So assume 0.5 per serving, and look at the serving size and figure out how much you're eating. The sugar won't cause inflammation, but it will also not help you kill your sugar demons.

2
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on July 07, 2012
at 08:40 PM

The dose makes the poison. Not that sugar is even a poison...

32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on July 08, 2012
at 01:11 PM

Except you don't eat sugar beets, you eat highly refined crystalline white sugar from sugar beets Big difference.

96440612cf0fcf366bf5ad8f776fca84

(19413)

on July 08, 2012
at 12:07 PM

Depends on the sugar: http://safegoods.blogspot.com/2008/04/poisonous-sugar-hidden-in-candy.html

0
Dc9fc91ad8b52e4d5791af610bc0da76

on July 07, 2012
at 08:59 PM

You could make your own, just leave out the sugar. http://www.3men.com/bacon_making.htm

0
Medium avatar

(3213)

on July 07, 2012
at 08:57 PM

Sugar is evaporated cane syrup

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