Wednesday, 2 February 2011

Sausages and Bacon good for you - official

Scientists who have been long advising that smoked and cured meats including sausages, bacon, ham, salami, speck, kippers and the like are harmful because they contain Nitrates are now advising us to eat lots of Spinach, because, er, it contains lots of Nitrates which, it turns out, are good for us after all. 


Good. Glad that's clear, then. 



11 comments:

Anonymous said...

One is nitrate, the other nitrite

Not the same thing.....

Raedwald said...

Makes no difference. Sodium Nitrate converts itself to Sodium Nitrite when used for curing, but this is just an intermediate change to a breakdown to Nitric Oxide by bacterial action - exactly the same end product from the Spinach reaction. It's the Nitric Oxide that's beneficial to health, and it can come in good measure from either cured meat or spinach.

Here endeth the Chemistry lesson.

Blue Eyes said...

So what the "scientists" seem to be saying is that actually they don't really know. In which case we should all just take the latest "advice" with a pinch of salt!

I have always known that bacon is a power food.

Weekend Yachtsman said...

Best advice - ignore all health scares, period.

Tufty said...

Nitric oxide also seems to have an important role in the penile erection.

Don Cox said...

Just eat what you like, but less of it.

Span Ows said...

Just say NO!

(little chemistry joke there...)

Anonymous said...

No - eat more of it before they ban it!

Anonymous said...

Radders - you seem to be portraying good quality dry cure bacon there in back and streaky. You can tell the back for sure coz it has a large layer of fat to the rind. Mmmm.

I buy (when I can) smoked dry cure bacon from a little village butchers in north Wales - I can't get this quality product anywhere else. Its dry to the touch, doesn't feel slimey when raw and certainly does not produce hideous puddles of white goo when its being fried. And the flavour and texture? Mmmmm.

Toasted crusty bread; 3/4 rashers of smoked dry cure; baked beans or plum tomatoes - a meal fit for a king!

Conet Island

Raedwald said...

CI - Yep, correct. I get mine from Borough Market. Real bacon also cooks much faster than the fake stuff as you're not wasting time / heat boiling all the pumped-in water off before the fat comes up to heat.

Anonymous said...

I wouldn't laugh bout this. Me granddad died of kippers.