Say it ain’t so! I like my nitrite-flavored meat!
Oh, no!
Posted by happycrow on April 19, 2007
http://happycrow.wordpress.com/2007/04/19/oh-no/
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More things students have taught me…
More things students have taught me…
Mike
/ April 19, 2007Well, I am dead. And I am NOT going to change to prolong my life.
What is life without sausage and bacon?
convivialdingo
/ April 19, 2007Hormel makes a nitrite-free deli meat, though it’s a tad more expensive. They use a very high liquid compressor to destroy bacteria – steralizing the meat.
And it’s good!
I avoid most of the nitrites, high processed oils (margarine), and other things I generally see shipping in a railroad tank car.
Alex
/ April 19, 2007Speak for yourself – I’m violently allergic to nitrites and sulfites. Massive hive breakouts, difficulty breathing and vomiting to the point of dry heaves.
However – I love bacon too. I just get the higher quality salted and smoked stuff that doesn’t have nitrites in it. It does mean, unfortunately, that I have to eat the stuff faster before it goes over. Yes, you should cry for me – the burden of having to have a 2nd portion of bacon with a meal is indeed horrible.
And….I saw this report and think they’re not revealing something critical in the experimental section. Does this mean that grilling of nitrite containing compounds is the problem, or just ingesting them? The higher lung cancer risk from massive amounts of grilling is there anyway from inhaling the smoke, but the nitrites should only work as possible carcinogens when ingested.
Alex
/ April 19, 2007I avoid margarine too. Butter tastes so much better anyway.
Sal
/ April 19, 2007or here is an idea….
cure your own meats. Just a thought.
Alex
/ April 19, 2007If I had a smokehouse and land to build one on I probably would.
Sadly I’m not that talented in the food area. I appreciate it like a good foodie, but I’m not real good at preparing it other than being able to pick out good raw materials to work with.
Steph
/ April 19, 2007I will never forget our move into our first house. The sellers were busy that time of year because it was “hog killing time.”
Oh, how I’d love to have little piglets and our own smokehouse!
(hint, hint CD)
Chris - Wichita
/ April 19, 2007Well, at least breakfast sausage, fresh brats, Italian sausage, and most of the other sausage types I like aren’t a cured sausage. As for bacon…ew. Very rarely have I found bacon I actually like.
Anna
/ April 20, 2007Chris-visit my home country. Very rarely I eat bacon here…but when O can get to the Central European deli place for honestly dry-cured bacon. M-m-m…