Why is bacon allowed?

[winthorp69]

Every single label I've ever read says it's cured with sugar. Even though it says there are 0g carbs I don't know how this can be acceptable. Many of the recipes I've looked at on this site include bacon. Why?

Thanks!

[Miss Phode]

Re: Why is bacon allowed?

I buy bacon from Publix that has no sugar. It's hard to find, but it does exist.

[vJosie]

Re: Why is bacon allowed?

Many do list sugar in the ingredients, but it is a small amount for curing purposes and not much of it remains on the actual product in the end. Dr. A was more concerned with the sodium nitrates from bacon and other preserved meats thn he was with the small amount of sugar, from what I remember.

[winthorp69]

Re: Why is bacon allowed?

Many do list sugar in the ingredients, but it is a small amount for curing purposes and not much of it remains on the actual product in the end. Dr. A was more concerned with the sodium nitrates from bacon and other preserved meats thn he was with the small amount of sugar, from what I remember.

So then stuff like ham would be OK too as long as the carb count is 0g yet it lists sugar in the ingredients?

[vJosie]

Re: Why is bacon allowed?

They're okay, but only okay. Your best choices are always fresh meats that you prepare yourself and you know what is in them. The hams usually have the nitrates too, don't they? Moderation is the key when it comes to this stuff, but they certainly have a place int his WOE< liek those times when you just can't cook or have to bring things along.

[boonie stomper]

Re: Why is bacon allowed?

Meats that have been cured or prepared with solutions containing ingredients in addition to the meat or meat broth will have the ingredients listed on the label; avoid getting deli and processed products that have no label. When the amount of carbs per serving amounts to less than 0, the label may say 0, but you can count as 1g if you see sugars or starches in the ingredients to be on the safe side with your carb total. Try at least to avoid any products with more than 2g per serving, and keep the servings limited (as with cheese, organ meats etc which have some carbs naturally) so you can get all your veggies in without going over carb allowance.

Nitrates don't affect the weight loss, only they have caused cancer in lab animals.

[2big4mysize]

Re: Why is bacon allowed?

you need to understan the curing process to understand why they say 0 carbs

inorder to preserve the meat they wanted the water out so they used the sugar and salt in the cure to set up an osmotic pressure gradient. We all learned back in elementary school that water flows from an area of greater concentration to an area of lesser conscentration so if you have a high sugar and high salt concentration on the outside the water will flow out of the meat and you get more meat per ounce with ham then you do with a pork shoulder that still has the water in the tissue. As this piece of muscle tissue shrinks in size the amount of sugar and salt in the meat will begin to equalize with the molarity of the concentration outside even though no salt or sugar has moved in or out.

As the meat dries their is curing product on the surface but with bacon you are taling about the edges as the exposed cured surface, a very small amount. You can find sugar free at Krogers and At Walmart.

[winthorp69]

Re: Why is bacon allowed?

you need to understan the curing process to understand why they say 0 carbs

inorder to preserve the meat they wanted the water out so they used the sugar and salt in the cure to set up an osmotic pressure gradient. We all learned back in elementary school that water flows from an area of greater concentration to an area of lesser conscentration so if you have a high sugar and high salt concentration on the outside the water will flow out of the meat and you get more meat per ounce with ham then you do with a pork shoulder that still has the water in the tissue. As this piece of muscle tissue shrinks in size the amount of sugar and salt in the meat will begin to equalize with the molarity of the concentration outside even though no salt or sugar has moved in or out.

As the meat dries their is curing product on the surface but with bacon you are taling about the edges as the exposed cured surface, a very small amount. You can find sugar free at Krogers and At Walmart.

Oh yeah that's exactly what I thought! J/k thanks for the info.

Is it safe to say Cliffs Notes = It's acceptable to eat meats cured with sugar during induction as long as it has 0 or <1g carbs per serving but get the sugarless whenever possible?

Thanks!

[ValidRouge]

Re: Why is bacon allowed?

Yep, you got it! Same thing with the mayo in the other thread.

Oh yeah that's exactly what I thought! J/k thanks for the info.

Is it safe to say Cliffs Notes = It's acceptable to eat meats cured with sugar during induction as long as it has 0 or <1g carbs per serving but get the sugarless whenever possible?

Thanks!

[illy]

Re: Why is bacon allowed?

Plumrose is one brand that offers no sugar added. That's the one I buy.

[2big4mysize]

Re: Why is bacon allowed?

Oh yeah that's exactly what I thought! J/k thanks for the info.

Is it safe to say Cliffs Notes = It's acceptable to eat meats cured with sugar during induction as long as it has 0 or <1g carbs per serving but get the sugarless whenever possible?

Thanks!

watch for basted and cured stuff as a cured honey basted ham will add carbs fast

if you buy a whole ham just rinse if of before you fix it and then you should be oky

[winthorp69]

Re: Why is bacon allowed?

Thanks again to all! I feel that when I start in a few days on Monday the 14th I will have great chances of success because of y'all!



Thanks!