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21 Δεκ 2023 · The concentration of nitrites can’t exceed 200 parts per million (ppm) in dry-cured bacon and 120 ppm in pumped bacon, according to the Food Safety and Inspection Service (FSIS). Uncured...
The current evidence shows that the threat of cancer increases due to high levels of Nitrosamines, not nitrate or nitrite itself. Nitrosamines are formed at safe levels naturally in the body, but can also be at high levels as a function of exposure to high heat, as in some methods for cooking bacon.
14 Ιουν 2023 · If bacon is labeled “no nitrate or nitrite added” or “uncured bacon” it’s considered nitrate-free bacon. Ironically, nitrate-free bacon is still cured, just using a non-synthetic curing agent like celery powder—which is naturally high in organic nitrate—or sea salt.
10 Απρ 2023 · It’s reasonable enough to assume that “uncured” bacon, with labels touting “no nitrates or nitrites added,” would be a healthier choice. After all, nitrite and its chemical cousin ...
Surprisingly, studies have shown that nitrite-free bacon may contain higher levels of nitrites compared to traditionally cured bacon. Laboratory tests conducted on different bacon products revealed that uncured bacon had higher average nitrite levels than cured bacon.
11 Νοε 2022 · Generally speaking, uncured bacon is less likely to contain phosphorus additives. Uncured bacon contains no nitrites or nitrates (which is beyond the scope of this discussion). When we did our little bacon taste test, I included an uncured bacon just to see how the taste compares. And guess what?
11 Φεβ 2021 · They use sea salt and molasses to draw the moisture for up to 2 weeks, then wash and hang bacon sides to dry for a further 10 days, this process gives a stunning dry cured bacon which is how bacon should taste.
