Good. Glad that's clear, then.
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.
Good. Glad that's clear, then.
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11 comments:
One is nitrate, the other nitrite
Not the same thing.....
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.
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.
Best advice - ignore all health scares, period.
Nitric oxide also seems to have an important role in the penile erection.
Just eat what you like, but less of it.
Just say NO!
(little chemistry joke there...)
No - eat more of it before they ban it!
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
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.
I wouldn't laugh bout this. Me granddad died of kippers.
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