Oh, no!

Say it ain’t so!  I like my nitrite-flavored meat!

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9 Comments

  1. Mike

     /  April 19, 2007

    Well, I am dead. And I am NOT going to change to prolong my life.

    What is life without sausage and bacon?

    Reply
  2. Hormel 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.

    Reply
  3. Alex

     /  April 19, 2007

    Speak 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.

    Reply
  4. Alex

     /  April 19, 2007

    I avoid margarine too. Butter tastes so much better anyway.

    Reply
  5. or here is an idea….

    cure your own meats. Just a thought.

    Reply
  6. Alex

     /  April 19, 2007

    If 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.

    Reply
  7. I 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) 🙂

    Reply
  8. Chris - Wichita

     /  April 19, 2007

    Well, 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.

    Reply
  9. Anna

     /  April 20, 2007

    Chris-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…

    Reply

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