For the first time food scientists have managed to produced bacon that does not include nitrites from vegetables or curing agents. The World Health Organisation (WHO) currently warns that bacon cured with nitrites is as dangerous as asbestos and smoking, because the chemicals produce carcinogenic nitrosamines when ingested. They have estimated that around 34,000 bowel and colon cancer deaths each year are directly attributable to diets which are high in processed meat. The WHO has also calculated that eating two rashers of nitrite-cured bacon per day increases the risk of contracting bowel cancer by 18 percent.
The purpose of adding nitrites is to give cured meat its characteristic pink colour, texture, some flavour and also to help as a preservative.
The new natural flavouring being used is produced from natural Mediterranean fruit and spice extracts, following ten years of research and development. And crucially, in independent blind taste tests, consumers said it was as good or better than traditionally cured meat.
In high school, a half-tard teacher-in-training suggested that the presence of nitrites in food was a vast conspiracy by "big food" to give us cancer. I asked what alternative she would put in food since nitrites have virtually eliminated deaths from botulism. I got detention for being mouthy.
I am pleased that we really did find an alternative.
In the meantime, I'm sure she's doing great with that community-college degree in education.
Bacon's nasty anyways.
#8 | POSTED BY LAURAMOHR AT 2018-01-01 01:46 PM | FLAG:
That's it, Laura. We're through. Without bacon, we have nothing.
But the smell of leaded gasoline is "yummers"?
Seek help, mama Mohr. :)
#11 | Posted by Hagbard_Celine at 2018-01-02 11:02 AM | Reply | Flag:
Oh God YESSSSSSSSSSSSSSSSS That's one sweet smell dear heart. A pretty shade of red too not like this clear unleaded that they pump out.
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