Nitrite-free bacon cures health nut
Author: Brandia Deatherage | Published: December 31st, 2010
It can be exhausting to attempt to avoid the dangerous substances now present in our drinking water, our food, radiating from our microwaves or emanating from our food containers. For example, I started buying bottled water to avoid the chlorine and sediment in our tap water; only to later discover that the bottles, made from plastic #1 (polyethylene terephthalate, also known as PET or PETE), could leach DEHP"a probable human carcinogen.
Rather than let Fate’s mockery of my food paranoia evolve into cynicism toward the idea of safe eating and then apathy, I’ve become a grocery expert. Smart shopping is very complex, but I find it manageable if I follow a simple rule: My body can better cope with natural food hazards, introduced by my Creator, than artificial food hazards, introduced by man. Even if they’re approved by the Food and Drug Administration, artificial substances"such as saccharin"are “innocent until proven guilty,” and sometimes their trial-period takes decades.
To be safe, I fill my cart with the purest foods, in the safest packaging. I study ingredient lists for additives, preservatives and pesticides like someone might study sports statistics when searching for the best quarterback or wide receiver for their fantasy football team. I choose the best version of each item for my fantasy-food lineup. After a few rounds at the local stores, I now know where to buy the best-tasting, least expensive organic milk; the crustiest, softest, all-natural French baguette; the cheapest free-range eggs; etc.
As a food lover, I allow myself small portions of rich, fattening foods, like butter or even cured pork. In the Old Testament, God called the “clovenfooted” swine unclean; but in the New Testament, which, as a Christian, I defer to in such matters, God said believers are not under any dietary restrictions. Pigs may still be filthy animals, but, as John Travolta said in Pulp Fiction, “bacon tastes good. Pork chops taste good.” I may be a health nut, but when piggy goes to market, piggy definitely buys bacon.
Of course, this is where things get tricky. Safe, natural bacon is very difficult to obtain, especially for those of us living in rural areas (odd, I know). Beaufort County residents must travel to The Fresh Market in Greenville to locate preservative-free bacon, cured with salt. Salt cures, in use since pre-history, kill microbial activity and is good for aerobic bacteria (e-coli, salmonella, staff, etc.). Salt takes longer to cure meat than nitrites, allowing for the development of even more intense flavors. Meats cured with salt have to be stored in very specialized areas with the perfect humidity and temperature to insure there is no growth in microbial activity.
Perhaps it is for the best that this type of bacon is only available at small, specialty grocers. If Beaufort County’s large chain grocers, such as Wal-Mart, attempted to stock preservative-free bacon there might be a few dangerous slip ups. Commercially-available pork, in its crude, natural state, is full of health risks. Clostridium botulinum grows on the inside of meats, especially pork, in warm anaerobic environments. Botulinus intoxication, or botulism, is a rare but serious paralytic illness that can lead to respiratory failure. Salt cures do not touch botulinum.
Nitrites are added to extend the shelf-life of bacon, specifically to inhibit the growth of botulinum, but they can be dangerous in their own right. My feelings are: If you cook the bacon properly, there is no need to worry about botulism, even if the meat isn’t preserved with nitrites. Botulism can be prevented by killing the spores by cooking bacon at 250 °F for three minutes or providing conditions that prevent the spores from growing. Just for your information, bacon fried at 210 °F for 10 minutes is still considered raw, 210 °F for 15 minutes (medium well), 275 °F for 10 minutes (very light), 275 °F for 30 minutes (medium well), 350 °F for six minutes (medium well), 400 °F for four minutes (medium well), or 400 °F for 10 minutes (burned).
If you buy bacon pumped full of nitrites, you only have to cook it to 350 °F for six minutes (medium well) to release nitrosamines, which are carcinogens, according to "Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon," by J.W. Pensabene, et al. And I don’t know about you, but I like crispy bacon.
It’s worth noting, that green leafy vegetables and root vegetables contain naturally occurring nitrites. Oscar Mayer sneaks these nitrites into their “nitrite-free” cured pork products by adding in small print, “except those naturally occurring in celery juice.” It's thought, however, that compounds in the vegetables inhibit the formation of the harmful nitrosamines in your body.
Nitrites also exist in drinking water due to fertilizers, manure, animal feedlots and other environmental pollution sources. Even if we don’t boil the water to 350 °F for six minutes, it is possible for nitrosamines to form in highly acidic conditions, like your stomach. This is almost enough information to turn any well-meaning shopper into a cynic. But I won’t give up! I'll just drink my filtered, not bottled, water.
My favorite bacon-apple sandwich:
Ingredients
Multi-grain bread, four slices
Nitrite-free bacon, four thick slices
Granny-smith apples, half an apple, sliced thin
Extra-sharp cheddar, enough for two sandwiches
Veganaise, half cup " can be found at Food Lion on 264E in Washington
Red onion, half
Extra-virgin olive oil, 2 T.
Salt (dash)
Butter, 2 T.
Directions
Chop the onion, spread on baking sheet, cover in olive oil and dash of salt.
Bake the onion for 20 minutes at 400 °F.
Fry bacon while onion is cooking.
Combine roasted onion and veganaise.
Spread onion, veganaise mixture on both sides of bread.
Arrange layer of bacon on bread slices, followed by layer of apples, then layer of cheese.
Pan-fry sandwiches in butter.
Cut, serve and enjoy!
This article provided courtesy of our sister site: Beaufort County Now
Rather than let Fate’s mockery of my food paranoia evolve into cynicism toward the idea of safe eating and then apathy, I’ve become a grocery expert. Smart shopping is very complex, but I find it manageable if I follow a simple rule: My body can better cope with natural food hazards, introduced by my Creator, than artificial food hazards, introduced by man. Even if they’re approved by the Food and Drug Administration, artificial substances"such as saccharin"are “innocent until proven guilty,” and sometimes their trial-period takes decades.
To be safe, I fill my cart with the purest foods, in the safest packaging. I study ingredient lists for additives, preservatives and pesticides like someone might study sports statistics when searching for the best quarterback or wide receiver for their fantasy football team. I choose the best version of each item for my fantasy-food lineup. After a few rounds at the local stores, I now know where to buy the best-tasting, least expensive organic milk; the crustiest, softest, all-natural French baguette; the cheapest free-range eggs; etc.
As a food lover, I allow myself small portions of rich, fattening foods, like butter or even cured pork. In the Old Testament, God called the “clovenfooted” swine unclean; but in the New Testament, which, as a Christian, I defer to in such matters, God said believers are not under any dietary restrictions. Pigs may still be filthy animals, but, as John Travolta said in Pulp Fiction, “bacon tastes good. Pork chops taste good.” I may be a health nut, but when piggy goes to market, piggy definitely buys bacon.
Of course, this is where things get tricky. Safe, natural bacon is very difficult to obtain, especially for those of us living in rural areas (odd, I know). Beaufort County residents must travel to The Fresh Market in Greenville to locate preservative-free bacon, cured with salt. Salt cures, in use since pre-history, kill microbial activity and is good for aerobic bacteria (e-coli, salmonella, staff, etc.). Salt takes longer to cure meat than nitrites, allowing for the development of even more intense flavors. Meats cured with salt have to be stored in very specialized areas with the perfect humidity and temperature to insure there is no growth in microbial activity.
Perhaps it is for the best that this type of bacon is only available at small, specialty grocers. If Beaufort County’s large chain grocers, such as Wal-Mart, attempted to stock preservative-free bacon there might be a few dangerous slip ups. Commercially-available pork, in its crude, natural state, is full of health risks. Clostridium botulinum grows on the inside of meats, especially pork, in warm anaerobic environments. Botulinus intoxication, or botulism, is a rare but serious paralytic illness that can lead to respiratory failure. Salt cures do not touch botulinum.
Nitrites are added to extend the shelf-life of bacon, specifically to inhibit the growth of botulinum, but they can be dangerous in their own right. My feelings are: If you cook the bacon properly, there is no need to worry about botulism, even if the meat isn’t preserved with nitrites. Botulism can be prevented by killing the spores by cooking bacon at 250 °F for three minutes or providing conditions that prevent the spores from growing. Just for your information, bacon fried at 210 °F for 10 minutes is still considered raw, 210 °F for 15 minutes (medium well), 275 °F for 10 minutes (very light), 275 °F for 30 minutes (medium well), 350 °F for six minutes (medium well), 400 °F for four minutes (medium well), or 400 °F for 10 minutes (burned).
If you buy bacon pumped full of nitrites, you only have to cook it to 350 °F for six minutes (medium well) to release nitrosamines, which are carcinogens, according to "Effect of Frying and Other Cooking Conditions on Nitrosopyrrolidine Formation in Bacon," by J.W. Pensabene, et al. And I don’t know about you, but I like crispy bacon.
It’s worth noting, that green leafy vegetables and root vegetables contain naturally occurring nitrites. Oscar Mayer sneaks these nitrites into their “nitrite-free” cured pork products by adding in small print, “except those naturally occurring in celery juice.” It's thought, however, that compounds in the vegetables inhibit the formation of the harmful nitrosamines in your body.
Nitrites also exist in drinking water due to fertilizers, manure, animal feedlots and other environmental pollution sources. Even if we don’t boil the water to 350 °F for six minutes, it is possible for nitrosamines to form in highly acidic conditions, like your stomach. This is almost enough information to turn any well-meaning shopper into a cynic. But I won’t give up! I'll just drink my filtered, not bottled, water.
This article provided courtesy of our sister site: Beaufort County Now
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