Bacon is a beloved breakfast staple that has been enjoyed for generations. But with concerns about the health risks associated with cured bacon, many people are turning to uncured bacon as a healthier alternative.
While the term “uncured” may be misleading, it’s important to understand the differences between cured and uncured bacon and why uncured bacon may be a better choice for your health.
In this article, we’ll explore the benefits of uncured bacon and why you should consider making the switch. So, grab a cup of coffee and let’s dive in!
Why Is Uncured Bacon Better?
The main difference between cured and uncured bacon lies in the ingredients used for curing. Cured bacon is preserved with a commercial preparation of salt and sodium nitrites, which are responsible for giving bacon its pink color. On the other hand, uncured bacon is cured with natural nitrates found in celery, beets, and other vegetables, along with sea salt and other flavorings.
One of the biggest benefits of uncured bacon is that it doesn’t contain added nitrates or nitrites, which have been linked to health risks such as cancer, reproductive issues, and birth defects. While natural nitrates are still present in uncured bacon, they are not processed by the body in the same way as synthetic nitrates.
Additionally, uncured bacon is often made with higher quality ingredients and without the use of artificial preservatives or chemicals. This can result in a more flavorful and healthier product overall.
It’s important to note that while uncured bacon may be a better choice for your health, it should still be consumed in moderation. Cooking bacon at high temperatures can release chemicals that increase the risk of colon cancer, so it’s important to cook it properly and serve it alongside foods that can block the formation of carcinogenic substances.
What Is Cured Bacon?
Cured bacon is any form of bacon that has been preserved with a combination of salt, sodium, and nitrates. These added nitrates and nitrites help to cure the meat, giving it a longer shelf life and a distinct pink color. However, studies have shown that these chemical additives may be harmful to human health, potentially leading to the development of cancer, reproductive issues, and birth defects.
Cured bacon is made by adding artificial nitrates, usually sodium nitrite, into the regular salt and brine mixture. This added sodium nitrite is an important ingredient in the curing process because it helps prevent the growth of harmful bacteria on the meat itself. However, this also means that cured bacon contains synthetic chemicals that may pose a risk to your health.
While cured bacon is a popular choice for its flavor and convenience, it’s important to consider the potential health risks associated with consuming synthetic nitrates and nitrites. Opting for uncured bacon instead can provide a healthier alternative without sacrificing taste or quality.
The Health Risks Associated With Cured Bacon
Cured bacon is a popular breakfast food that is often enjoyed for its salty and savory flavor. However, it’s important to be aware of the health risks associated with its consumption.
One major concern with cured bacon is its high sodium content. Each slice of bacon contains around 193 mg of sodium, which can quickly add up if consumed in large quantities. Excessive sodium intake has been linked to an increased risk of high blood pressure, stroke, and certain types of cancer.
Another issue with cured bacon is its use of nitrates and nitrites as preservatives. These chemicals have been linked to an increased risk of cancer, reproductive issues, and birth defects. Studies have found that diets high in processed meats like bacon are associated with an increased risk of chronic health conditions including migraines, asthma, heart failure, kidney disease, and several types of cancer.
Moreover, the World Health Organization has classified processed meats as Group 1 carcinogens, meaning they are known to cause cancer. Specifically, processed meats like bacon have been linked to an increased risk of colorectal cancer. Even bacon labeled as “uncured” or “no nitrate or nitrite added” can still contain high levels of these potentially harmful chemicals.
What Is Uncured Bacon?
Uncured bacon is bacon that has not been cured with synthetically-sourced nitrates and nitrites. Instead, uncured bacon is cured with natural nitrates found in celery, beets, and other vegetables, along with sea salt and other flavorings. The process of making uncured bacon involves injecting pork belly with a brine of salt, sugar, and curing agents like cultured celery powder. This brine can include flavorings such as herbs and spices. The pork sits in this solution between 12 and 24 hours, absorbing the brine’s flavors and developing bacterial resistance.
When compared to cured bacon, uncured bacon is often left in a more natural state, resulting in a taste that is closer to the pork belly itself. It’s also often saltier than cured bacon because the pork has to sit in the brine for longer in order to achieve the same level of preservation. However, even with the differences in taste and texture, there is no noticeable difference in health or nutritional value between cured and uncured bacon.
While it’s important to note that all bacon must be cured before consumption, uncured bacon is a better choice for those looking to avoid synthetic nitrates and nitrites. With higher quality ingredients and a more natural curing process, uncured bacon can be a healthier and more flavorful option for bacon lovers.
The Benefits Of Choosing Uncured Bacon
There are several benefits to choosing uncured bacon over traditional cured bacon. Firstly, uncured bacon does not contain added nitrates or nitrites, which have been linked to health risks such as cancer and reproductive issues. While natural nitrates are still present in uncured bacon, they are not processed by the body in the same way as synthetic nitrates.
Secondly, uncured bacon is often made with higher quality ingredients and without the use of artificial preservatives or chemicals. This can result in a more flavorful and healthier product overall. By using natural nitrates found in vegetables and sea salt, uncured bacon can still achieve the same level of preservation and flavor as cured bacon, without the added health risks.
Lastly, choosing uncured bacon can be a good option for those who are watching their sodium and fat intake. Uncured bacon tends to be lower in sodium and fat than traditional cured bacon, making it a healthier choice for those who want to enjoy bacon without compromising their dietary goals.
How To Cook And Enjoy Uncured Bacon
Now that we know the benefits of uncured bacon, let’s talk about how to cook and enjoy it.
First, gather your ingredients and preheat your oven to 425°F. Line a rimmed baking sheet with foil for easy cleanup and place a metal cooling rack on top of the baking sheet. Line up the bacon slices side by side, making sure they do not overlap.
Bake the bacon for 15-35 minutes depending on the thickness of the bacon and how crispy you want it. Check the bacon after 15 minutes and then continue checking every 5-10 minutes until fully cooked. For best results, flip the bacon slices over halfway through cooking to get it evenly crispy on both sides.
Once the bacon is fully cooked, remove it from the oven and transfer the slices to a paper towel-covered plate to drain. Allow the bacon grease to cool and solidify in the pan. Then, fold up the grease-covered foil and throw it away.
Uncured bacon can be enjoyed in a variety of ways. Cut it into thick slices and brown in a pan just as if you were cooking bacon. A little extra fat from the foil can be added to the pan to help get things going. Drain on paper towels and sprinkle with more salt if needed.
You can also add smoked paprika for an extra burst of flavor. The paprika is key, along with a healthy amount of salt and pepper. Another option is to crumble the bacon over salads or use it as a topping for baked potatoes.
Remember to enjoy uncured bacon in moderation and cook it properly to reduce health risks. With its natural nitrates and higher quality ingredients, uncured bacon can be a delicious and healthier alternative to traditional cured bacon.
Where To Find And Buy Uncured Bacon
If you’re looking to try uncured bacon, the good news is that it’s becoming more widely available in grocery stores. Many health food stores and specialty meat markets now carry uncured bacon, and some larger chain stores have started to stock it as well.
When shopping for uncured bacon, be sure to check the label to ensure that it is truly uncured and does not contain any added nitrites or nitrates. Some products may be labeled as “natural” or “uncured,” but still contain naturally occurring nitrates from celery or other vegetables.
One brand that offers a true no nitrite uncured bacon is Nolechek’s Hickory Smoked Natural Uncured Bacon. This bacon uses fruit and spice extracts and yeast instead of nitrites and phosphates for preservation, resulting in a product that closely matches the quality, flavor, texture, and appearance of traditionally cured bacon.
Another option is to purchase bacon from local farmers or butchers who use natural curing methods. This can ensure that you’re getting a high-quality product that is free from artificial preservatives and chemicals.
