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Old 08-03-2011, 01:57 PM   #11
Thom Knapp
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Re: Bacon

http://whole9life.com/2011/05/the-bacon-bummer/ (WFS)

If you're looking for the negative aspects, I think this is pretty comprehensive, especially if you are coming from the paleo perspective.

That being said, I still eat it a couple times a week. I prefer the Trader Joe's Uncured Bacon...num num num...
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Old 08-03-2011, 02:38 PM   #12
Zane Jones
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Re: Bacon

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Originally Posted by Thom Knapp View Post
Well, if ya don't die of something you ain't livin'!
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Old 08-03-2011, 02:56 PM   #13
Stephanie Williamson
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Re: Bacon

Okay - that's what I thought. I've actually been getting the cured bacon from the grocery store...I hadn't looked into the uncured bacon. I'll do that from now on though and just limit it a bit as I am looking to lean out.


I've been so obsessive about what I eat lately and for some reason, I finally realized how dumb I was being...so I won't go all Paleo anymore (sorry!) and I will eat a bowl of oatmeal if I feel like it because it's really not the end of the world and it's not even as if it's 'junk food'. I guess I just need to listen to my instincts and educate myself a little more on nutrition and how the body works, rather than ask anyone and everyone, and then get frustrated at the mixed responses I get.

Thanks for the input on the bacon though...I'll continue to enjoy the uncured version sparingly! =)
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Old 08-03-2011, 03:22 PM   #14
Milton Brisson
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Re: Bacon

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Well, if ya don't die of something you ain't livin'!
Agreed!!!! 100%!!!!!

Thats why I just eat the friggin bacon!

There should be a dancing bacon smiley!
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Old 08-03-2011, 04:40 PM   #15
adam adkins
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Re: Bacon

Can I just make something clear here? This comes up a couple of times a year and every time people get it way wrong.

Bacon is cured. If it is not cured it is not bacon, it is pork belly.

Yes, you can go to the store and get "Uncured" bacon. But that doesn't actually mean it is not cured. Again, if it weren't cured you would be allowed to call it bacon.

"Uncured" means that the product was cured by means other than the industrial standards. Usually that means rather than using chemical curing agents it is cured with some combination of salt, sugar, and naturally occurring nitrates like in celery.
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Old 08-04-2011, 09:18 AM   #16
Brian Michaelson
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Re: Bacon

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Originally Posted by Stephanie Williamson View Post
I've been so obsessive about what I eat lately
There was your problem the whole time!!!! Eat lots of meats and veggies. Throw some darn bacon (uncured) in the pan and enjoy it every now and then. Make sure you're being active and resting when you need to and you'll be just fine!!!
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Old 08-05-2011, 08:03 AM   #17
Kent Newland
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Re: Bacon

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Saturated fat is not your enemy.

Just going off what I understand from science, but isn't saturated fat the stuff that stays more or less solid at room temperature? That sounds bad to me. I'm all for bacon, in moderation, as well as cooking in bacon grease. I would like some clarification as to why one feels this is or is not the case, please.

Kent
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Old 08-05-2011, 09:06 AM   #18
adam adkins
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Re: Bacon

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Originally Posted by Kent Newland View Post
but isn't saturated fat the stuff that stays more or less solid at room temperature? That sounds bad to me.

Kent
Why does that sound bad to you?
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Old 08-05-2011, 09:08 AM   #19
Thom Knapp
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Re: Bacon

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Originally Posted by Kent Newland View Post
Just going off what I understand from science, but isn't saturated fat the stuff that stays more or less solid at room temperature? That sounds bad to me. I'm all for bacon, in moderation, as well as cooking in bacon grease. I would like some clarification as to why one feels this is or is not the case, please.

Kent
It is the case... however, you're body is not at room temperature... and if it is, you have bigger concerns.


Coconut oil which is mostly saturated fat melts somewhere in the 60-70 degree range... which would mean it is a liquid in my body.

Additionally, when your body burns body fat for fuel, the form that fat is in is saturated fat. Bottom line, saturated fat is what your body is designed to burn for fuel (in terms of types of fat).
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Old 08-05-2011, 10:35 AM   #20
Alicia Michel
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Re: Bacon

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Originally Posted by Christina Daley View Post
Thanks! I have to look at pork this weekend, I have no idea what that cut is.
It looks like the belly, but you don't have to use that cut if you don't want streaky bacon fat. I usually get back bacon, which is from the loin. There's a picture of it here http://www.foodsubs.com/MeatcureBacon.html (WFS)

If there's any fat around the loin it'll be easier to trim off than belly bacon as well.

Here's someone's guide, with pictures, to making back bacon. You can just use Robb's receipe with it http://cowgirlscountry.blogspot.com/...ian-bacon.html (WFS)
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