Drudge Retort: The Other Side of the News
Thursday, July 19, 2018

An analysis of more than 1,000 people with and without psychiatric disorders has shown that nitrates -- chemicals used to cure meats such as beef jerky, salami, hot dogs and other processed meat snacks -- may contribute to mania, an abnormal mood state. Mania is characterized by hyperactivity, euphoria and insomnia.

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The findings of the Johns Hopkins Medicine study, which was not designed to determine cause and effect, were published July 18 in Molecular Psychiatry. Specifically, it found that people hospitalized for an episode of mania had more than three times the odds of having ever eaten nitrate-cured meats than people without a history of a serious psychiatric disorder.

Experiments in rats by the same researchers showed mania-like hyperactivity after just a few weeks on diets with added nitrates.

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Okay, fine. I'll just switch to ham or pork chops or something. I mean, all those things can't possibly come from the same magical animal.

#1 | Posted by HeliumRat at 2018-07-18 05:30 PM | Reply

SEE!!!!!!!!!!!!!!!!!!!!!!!!!!! Bacon is NASSSSSSSSSSSSSSSYYYYYYYYYYYY

#2 | Posted by LauraMohr at 2018-07-18 05:31 PM | Reply

Whoa... cancer causing carcinogen AND mania. That's some two-fer. After I first became a vegetarian 20 years ago, I found my biggest cheat was a BLT (not an MLT). 2/3's veggie! I would claim. Then I found out I wasn't alone: studies showed that bacon was THE biggest veggie cheat as it, supposedly, provided a quick hit of protein.

#3 | Posted by Corky at 2018-07-18 06:09 PM | Reply

I am a bacon bad denier.
The study didn't look at cause and effect, so the mania could have been caused by bacon denial. I tend towards depression without bacon.
Second, lets assume bacon causes mania. What is so bad about hyperactivity, euphoria and insomnia? Bacon sounds like perfect gamer fuel.

I would prefer that these health researchers cure cancer rather than pry my bacon from my hot greasy hands.

#4 | Posted by bored at 2018-07-18 07:24 PM | Reply | Newsworthy 3

Hasn't made me crazy. But if it does so what crazy people don't care.

#5 | Posted by patron at 2018-07-18 07:38 PM | Reply

Well what drives me insane is when I order a BLT and get 5 slices of bacon and a couple of tomato slices as thin as a potato chip. Dammit the tomato is the most important part.

#6 | Posted by bruceaz at 2018-07-18 08:36 PM | Reply | Newsworthy 1

But if it does so what crazy people don't care.

#5 | POSTED BY PATRON

So True.

Just ask "I don't really care" Melania.

#7 | Posted by donnerboy at 2018-07-19 12:37 AM | Reply

Specifically, it found that people hospitalized for an episode of mania had more than three times the odds of having ever eaten nitrate-cured meats than people without a history of a serious psychiatric disorder.

I won't even other clicking the link with that gem in the summary.

Why do you post this dumb ----?

#8 | Posted by jpw at 2018-07-19 02:40 AM | Reply

SEE!!!!!!!!!!!!!!!!!!!!!!!!!!! Bacon is NASSSSSSSSSSSSSSSYYYYYYYYYYYY

#2 | POSTED BY LAURAMOHR

I have finally seen the light. There's something terribly wrong in your brain. LOL

#9 | Posted by jpw at 2018-07-19 02:41 AM | Reply | Newsworthy 1

I can buy the thick sliced, uncured bacon from my local Rouses. Its not as salty and doesn't have the pink color, but still makes a helluva BLT.

#10 | Posted by lfthndthrds at 2018-07-19 07:00 AM | Reply

Eating bacon while gettin' it on with a red-headed Russian spy will not only drive one crazy, but also cause one to skeet, skeet, skeet from the window...to the wall.

--L'il John, Esq.

#11 | Posted by madscientist at 2018-07-19 09:23 AM | Reply

Maybe this is where the use of ‘baloney' meaning a lie comes from. I.e. ‘you're full of baloney' is ‘you have a mania from eating too much nitrate cured meat'.

#12 | Posted by Snowfake at 2018-07-19 09:41 AM | Reply | Funny: 1

And all this time I was blaming all that fluoride...

#13 | Posted by J_Tremain at 2018-07-19 12:17 PM | Reply | Funny: 1

#5 | Posted by patron

You are just fine but it destroys a lib brain if it can find it.

#14 | Posted by Sniper at 2018-07-19 02:40 PM | Reply


But... but... but...

Processed meats loaded with nitrates taste soooo gooodddd......

#15 | Posted by LampLighter at 2018-07-19 02:52 PM | Reply

Processed meats loaded with nitrates taste soooo gooodddd......

#15 | POSTED BY LAMPLIGHTER

Costco sells pork bellies. I may start making my own. The meat department at our local grocery store makes their own as well. It's nice because if what I'm cooking only calls for 2 slices I can purchase 2 slices instead of buying a pound of the corporate stuff.

#16 | Posted by JeffJ at 2018-07-19 02:54 PM | Reply

@#16 ... I may start making my own ...

I did that with corned beef. I saw a good recipe, started with a brisket and wound up with the best tasting corned beef I've ever had. A big plus was that I controlled the salt level, so it didn't taste as if I were licking a salt cube.

#17 | Posted by LampLighter at 2018-07-19 03:15 PM | Reply

#17

I've been considering making my own corned beef for some time now. Costco sometimes carries prime packers for $2.99 per pound. I could use the flat for corned beef and smoke the point for some other application.

I got a meat grinder for my birthday and grinding up chuck roast for burgers is so much more appealing than the pre-ground crap I see at grocery stores.

#18 | Posted by JeffJ at 2018-07-19 03:47 PM | Reply

"I got a meat grinder for my birthday and grinding up chuck roast for burgers is so much more appealing than the pre-ground crap I see at grocery stores." - #18 | Posted by JeffJ at 2018-07-19 03:47 PM

From grinder directly to grill allows you to cook the burgers to a rare/medium-rare temperature without the concern over bacteria growing on pre-ground beef that might have been sitting in the cooler at the grocery store for a day or so.

#19 | Posted by Hans at 2018-07-19 03:52 PM | Reply

From grinder directly to grill allows you to cook the burgers to a rare/medium-rare temperature without the concern over bacteria growing on pre-ground beef that might have been sitting in the cooler at the grocery store for a day or so.

#19 | POSTED BY HANS

I guess it depends on how quickly you get the meat to the grill. With beef the pathogens are only on the surface but once the meat is ground that surface meat makes contact with the rest of the meat.

I saw a video at Amazingribs by Meathead explaining how to safely cook ground beef to medium rare. You take your chuck roast and immerse it in boiling water for 30 seconds and then grind it.

In addition to wanting to make my own corned beef I want to take a stab at making my own sausage.

#20 | Posted by JeffJ at 2018-07-19 04:00 PM | Reply | Newsworthy 1

"I saw a video at Amazingribs by Meathead..." - #20 | Posted by JeffJ at 2018-07-19 04:00 PM

Always good stuff, fellow PitMaster Club member.

"...I want to take a stab at making my own sausage."

After eating Smith's Red & White sausage, I would never consider anything else ("Our Sausage has been made fresh daily at Smith's for over 60 years. We make over 10,000 pounds per week & 25,000 pounds per week during the holidays.").

It is just off of I-95, just south of the Virginia/North Carolina border, and mere minutes from where my mother-in-law lives. I always return home with 50-100 pounds for friends, colleagues and Hans' home each time we visit her. Every time I've gone there the parking lot is filled with cars bearing license plates from all up and down I-95, from Maine to Florida. And everyone is filling their coolers with Smith's sausage to take home.

See also:

The Essential North Carolina Grocery List: Meat
To satisfy customers at Smith's Red & White, grinders have to grind 10,000 pounds of sausage a week. A week!

#21 | Posted by Hans at 2018-07-19 04:14 PM | Reply

Our Sausage has been made fresh daily at Smith's for over 60 years. We make over 10,000 pounds per week & 25,000 pounds per week during the holidays.

Holy cow!!!!

Or, I guess, Holy pig!!! is more accurate. Regardless, that is a boatload of freshly made sausage.

#22 | Posted by JeffJ at 2018-07-19 04:30 PM | Reply

I prefer my bacon wrapped in more bacon with a side of bacon

#23 | Posted by hatter5183 at 2018-07-19 04:43 PM | Reply

It's really the ambien

#24 | Posted by hatter5183 at 2018-07-19 04:43 PM | Reply

@#18 ... I've been considering making my own corned beef for some time now. ...

Try this:

New England–Style Home-Corned Beef and Cabbage

Serves 8 with leftovers

Leave a bit of fat attached to the brisket for better texture and flavor. A similar size point-cut brisket can be used in this recipe. The meat is cooked fully when it is tender, the muscle fibers have loosened visibly, and a skewer slides in with minimal resistance.

INGREDIENTS

1/2 cup kosher salt
1 tablespoon cracked black peppercorns
1 tablespoon dried thyme
2 1/4 teaspoons ground allspice
1 1/2 teaspoons paprika
2 bay leaves, crumbled
1 (4- to 5-pound) beef brisket, flat cut, trimmed

INSTRUCTIONS

1.Combine salt, peppercorns, thyme, allspice, paprika, and bay leaves in bowl.

2. Using metal skewer, poke about 30 holes on eachside of brisket. Rub each side evenly with salt mixture. Place brisket in 2-gallon zipper-lock bag, forcing out as much air as possible. Place in 13 by 9-inch baking dish, cover with second, similar-size pan, and weight with 2 bricks or heavy cans of similar weight. Refrigerate 5 to 7 days, turning once a day.

3. Rinse brisket and pat it dry. Place brisket in Dutch oven and cover brisket with water by 1 inch. Bring to boil over high heat, skimming any scum that rises to surface. Reduce heat to medium-low, cover, and simmer until skewer inserted in thickest part of brisket slides in and out with ease, 2 to 3 hours.

#25 | Posted by LampLighter at 2018-07-19 04:44 PM | Reply

@#20 ...I want to take a stab at making my own sausage. ...

I've had a copy of this book for about 35 years. It is *the* sausage-making book, imo.

Great Sausage Recipes and Meat Curing, by Rytek Kutas
www.amazon.com

#26 | Posted by LampLighter at 2018-07-19 04:47 PM | Reply

Cool stuff. Thanks, Lamp.

#27 | Posted by JeffJ at 2018-07-19 05:45 PM | Reply

50% dove and 50% pork roast makes great pepperoni. I use the thumb size casings and smoke them for about 4 hours.

If you use the collared doves you can shoot as many as you want to clean every day. They are also good with 1/2 Japalino pepper and wrapped with thin sliced bacon. Great on the grill.

#28 | Posted by Sniper at 2018-07-19 06:42 PM | Reply

My great grand father showed me how cure pork. He didn't use salt peter,(potassium nitrate). Just kosher salt, smoke and time. The bacon was better than what I can buy now. It was very dry, firm and had a great smell when cooked.what we get in the market now is bacon that is "safe" but it is not cured. It is more than half water. Consider this, if a substance is toxic enough to kill bacteria, it probity isn't good to consume.

#29 | Posted by docnjo at 2018-07-20 04:57 AM | Reply

Great on the grill. #28 | POSTED BY SNIPER
That sounds fantastic.

#30 | Posted by GOnoles92 at 2018-07-20 06:48 AM | Reply

You guys are making me hungry!

#31 | Posted by cbob at 2018-07-20 07:45 AM | Reply | Funny: 1

youtu.be

#32 | Posted by ABlock at 2018-07-20 09:06 AM | Reply

Trump's recipe to roast the American Bald Eagle - get the Russian's to do it for him, bacon-wrapped.

Can't you smell it?

#33 | Posted by getoffmedz at 2018-07-20 11:35 AM | Reply

With all the bad news in the world, now we get a story that destroys Johns Hopkins credibility. Throw another rasher on, and let's get freaky!

#34 | Posted by Nuke_Gently at 2018-07-20 04:35 PM | Reply

JeffJ,
I gotta say, many times reading your posts/comments regarding cooking and barbecuing I find my mouth watering.
Thanks

#35 | Posted by woe_is_W at 2018-07-20 10:17 PM | Reply

BACONMANIA!!!

#36 | Posted by AuntieSocial at 2018-07-21 11:07 AM | Reply

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