Nitrate free bacon is a popular term used to describe meat that is cured without adding nitrites and other artificial preservatives. It's also sometimes known as uncured bacon, natural bacon, nitrate free bacon or naked bacon!
Bacon is a great source of protein and essential vitamins and minerals. However, it can be a high-calorie food with a lot of sodium and saturated fat. These elements are linked to increased risk of heart disease and other health problems, so it's best to eat a diet that includes plenty of whole grains, fruits and vegetables. Typically, cured bacon uses salt and nitrites to preserve its flavor and color. The nitrates help keep the meat pink and fresher, and they prevent bacterial growth. Get more facts about foods at https://en.wikipedia.org/wiki/Health_food. While it's true that nitrates and nitrites are both inert chemicals, they can be a problem for people who have a sensitivity to these additives. They may convert to nitrosamines in the body, a carcinogenic chemical that can increase your risk of cancer and other health problems. The good news is that some vegetables contain natural nitrates, and some foods even have vitamin C to keep them from being converted into nitrosamines! Celery, for example, contains a lot of nitrates. The vitamin C in the celery prevents the nitrates from being converted to nitrosamines, according to Cook's Illustrated. But there's one big catch: Some companies use a combination of nitrates and nitrites to cure their bacon. While the FDA has imposed limits on the amount of sodium nitrates that can be added to cured bacon, many manufacturers still add nitrites. These added nitrates and nitrites can be harmful, so you should always check the label on your bacon to make sure it doesn't contain them. If it does, don't eat too much. Most cured bacon is cured by brining it with salt, a bacterial starter culture and celery juice, a natural nitrate. It's also commonly injected with water and phosphates to hold the brine solution and enhance the color and flavour of the bacon. As a result, the levels of salt and nitrates in cured bacon are higher than those found in uncured bacon. This can be dangerous for some people, since nitrates and nitrites have been linked to an increased risk of heart disease, diabetes, and cancer. Some bacon manufacturers are now making nitrate and nitrite-free versions of their products, removing the salt and nitrates from the process. But some experts say that this isn't a viable alternative for people who are sensitive to added nitrates or nitrites. Be sure to click here for more details! It is true that nitrate and nitrite-free products have lower levels of salt and nitrates than their cured counterparts, but they're still high in saturated fat and calories, according to WebMD. It's also important to remember that nitrates and nitrites come from animals, so they can be more harmful than plant-based nitrates or nitrites, according to the Center for Science in the Public Interest. So it's no surprise that many people are confused by nitrate and nitrite-free labels on bacon. Those terms are generally misleading. The truth is that nitrate and nitrite-free bacon actually contains more nitrates and nitrites than the cured version of the product, so you should avoid it
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