My heart just broke in two. Here I thought I was doing the right thing and it turns out I wasn't. As I was playing with my blog and making it look pretty. My husband was downstairs reading "Cook's Illustrated". Here is the article from their website and you will see why my heart is completely broken.
Published July 1, 2010. From Cook's Illustrated.
We often see “no nitrates or nitrites added” bacon in the grocery store. How does it differ from regular bacon?
Nitrite has long been a controversial food additive, with studies showing it forms carcinogenic compounds called nitrosamines when heated in the presence of proteins, like those in bacon. Regular bacon is cured with nitrite (NO₂) or a virtually identical chemical, nitrate (NO₃), both of which act as preservatives, though only nitrite has the potential to form potentially harmful nitrosamines. Bacon labeled “nitrate- or nitrite-free,” on the other hand, is brined with salt, a bacterial lactic acid starter culture, and celery juice (sometimes listed as “natural flavor”).
But here’s the catch: Celery juice naturally contains a high level of organic nitrate, which is converted to the problematic nitrite by the bacteria in the starter culture and also by saliva during chewing. Despite this fact, it’s technically correct to label the bacon “no nitrates or nitrites added,” since the compounds are formed during production, not added as ingredients. The question is: How do the levels of nitrite and nitrate in uncured bacon compare with those in its cured counterpart?
When we fried up strips of our favorite supermarket bacon, Farmland Hickory Smoked, along with Farmland All-Natural Uncured Bacon (“no nitrate or nitrite added”), tasters found the samples virtually identical in taste and texture. To quantify the nitrite and nitrate levels in these bacons, we sent three packages of each type to a lab for testing. For comparison, we also sent three packages of the Best Buy from our tasting of artisanal bacon, Applegate Farms Uncured Sunday Bacon (labeled “no nitrites added”). As we expected, all of the bacons contained nitrite and nitrate, and the nitrite levels were well within U.S. Department of Agriculture guidelines of no more than 120 parts per million (ppm). But to our surprise, the uncured bacons actually had higher levels of nitrite than the cured meat: Farmland Hickory Smoked Bacon registered an average of 9.7 ppm nitrite (and 48 ppm nitrate), while its All-Natural counterpart showed an average of 16.3 ppm nitrite (and 10.3 ppm nitrate). And the Applegate Farms Uncured Sunday Bacon averaged more than three times the level of the regular bacon: 35 ppm nitrite (and nearly as much nitrate, at 44.3 ppm).
The bottom line: All bacon is likely to -contain nitrite and nitrate, whether added at the outset or formed naturally during processing. If you want to avoid these compounds, you’ll have to avoid bacon—and any other processed meats containing celery juice—altogether.
But here’s the catch: Celery juice naturally contains a high level of organic nitrate, which is converted to the problematic nitrite by the bacteria in the starter culture and also by saliva during chewing. Despite this fact, it’s technically correct to label the bacon “no nitrates or nitrites added,” since the compounds are formed during production, not added as ingredients. The question is: How do the levels of nitrite and nitrate in uncured bacon compare with those in its cured counterpart?
When we fried up strips of our favorite supermarket bacon, Farmland Hickory Smoked, along with Farmland All-Natural Uncured Bacon (“no nitrate or nitrite added”), tasters found the samples virtually identical in taste and texture. To quantify the nitrite and nitrate levels in these bacons, we sent three packages of each type to a lab for testing. For comparison, we also sent three packages of the Best Buy from our tasting of artisanal bacon, Applegate Farms Uncured Sunday Bacon (labeled “no nitrites added”). As we expected, all of the bacons contained nitrite and nitrate, and the nitrite levels were well within U.S. Department of Agriculture guidelines of no more than 120 parts per million (ppm). But to our surprise, the uncured bacons actually had higher levels of nitrite than the cured meat: Farmland Hickory Smoked Bacon registered an average of 9.7 ppm nitrite (and 48 ppm nitrate), while its All-Natural counterpart showed an average of 16.3 ppm nitrite (and 10.3 ppm nitrate). And the Applegate Farms Uncured Sunday Bacon averaged more than three times the level of the regular bacon: 35 ppm nitrite (and nearly as much nitrate, at 44.3 ppm).
The bottom line: All bacon is likely to -contain nitrite and nitrate, whether added at the outset or formed naturally during processing. If you want to avoid these compounds, you’ll have to avoid bacon—and any other processed meats containing celery juice—altogether.
No more bacon and what am I going to do with the three packages of Applegate Farms bacon that are in my freezer? I thought I could eat bacon and deli meats while I was pregnant and hereafter, turns out I am wrong. So sad that I fell into this trap. What are your thoughts?
Bacon is one food I (gulp) must ignore the warnings on. Without bacon, what is left!?
ReplyDeleteYes, I read that in my Cook's Illustrated also. But I read somewhere else (of course I forget where) that the levels of nitrite and nitrates that a human would have to ingest to sustain the harmful levels that tests have proven have a negative impact on your health...would be the equivalent to several hot dogs per day for more than 100 years.
ReplyDeleteOf course, my love for bacon might be skewing my outlook!
Bacon is one food I (gulp) must ignore the warnings on. Without bacon, what is left!?
ReplyDeleteYes, I read that in my Cook's Illustrated also. But I read somewhere else (of course I forget where) that the levels of nitrite and nitrates that a human would have to ingest to sustain the harmful levels that tests have proven have a negative impact on your health...would be the equivalent to several hot dogs per day for more than 100 years.
ReplyDeleteOf course, my love for bacon might be skewing my outlook!