Cured vs. Uncured: Understanding the Distinction in Turkey Bacon

Turkey bacon has become a popular lower-fat alternative to traditional pork bacon. But stroll down the supermarket aisle and you’ll see numerous labels like “uncured,” “no nitrates added” or “no nitrites.” This can lead to confusion over what exactly the difference is between cured and uncured turkey bacon.

In this article, I’ll explain the curing process, discuss the health implications of nitrates and nitrites, and help decipher cured vs. uncured on turkey bacon packaging. Armed with the facts, you can better determine which type of turkey bacon fits your health and dietary preferences.

Cured Turkey Bacon Relies on Nitrites

First let’s cover the standard curing process that gives bacon its characteristic pink color smoked flavor and prolonged shelf life. Pork or turkey bellies are treated with a curing mixture that contains sodium nitrite or potassium nitrite. These compounds prevent bacteria growth and react with the meat’s myoglobin to form the typical pink cured color.

For a product to be labeled “cured” it can contain up to 200 parts per million (ppm) of sodium nitrite in dry-cured meats like bacon or up to 120 ppm in pumped bacon. Any product with nitrates or nitrites added during processing must state “Cured with ___” on the packaging.

So if you pick up a pack of turkey bacon labeled simply “cured,” it was processed using nitrites added directly during curing.

Uncured Uses Natural Sources of Nitrates

Now let’s look at uncured turkey bacon. By definition, an uncured product does not have sodium nitrite or potassium nitrite added directly during processing. However, there are natural sources that contain or generate nitrates when cured.

Common ingredients used for “uncured” bacon include:

• Celery juice or celery juice powder
• Sea salt or celery salt
• Vegetable juices or vegetable juice concentrates
• Vinegar or lemon juice
• Cherries or cherry juice concentrate
• Caramel coloring
• Spices like parsley or basil

These all contain nitrates that convert to nitrites when cured. For example, celery juice is naturally high in nitrates. The USDA requires any “uncured” product label must state that it contains naturally occurring nitrates from these types of ingredients.

So in reality, uncured turkey bacon is cured, just using nitrates from natural sources instead of direct nitrite.

Potential Health Concerns of Nitrates/Nitrites

The reason for uncured bacon’s popularity stems from possible health concerns over nitrates and nitrites used in traditional curing:

• Nitrites can convert to compounds called nitrosamines in the stomach, which are carcinogenic in studies using high doses. However, scientists debate the cancer risk from bacon in normal consumption.

• Studies link diets high in processed meats like bacon with increased colon cancer risk. But the role of added nitrites is unclear.

• Nitrosative stress – nitrosylation reactions in the body. However, nitrites also generate beneficial nitric oxide which may balance this.

• Risks likely depend on the dose of nitrites and presence of anti-oxidants like vitamin C that inhibit nitrosamine formation.

So there are potential risks, but the evidence does not clearly implicate nitrates/nitrites in bacon as cancer-causing at typical ingestion levels.

Possible Benefits of Nitrites in Cured Meats

While feared as harmful, science shows nitrites in cured meats also have benefits:

• Strong antimicrobial properties prevent dangerous botulism growth.

• Generate nitric oxide known to promote cardiovascular health.

• Impart characteristic flavor and smell to cured meats.

• Provide unique anti-oxidant and anti-microbial benefits linked to inhibiting fat oxidation and reducing lipid peroxidation.

So nitrites offer both downsides and advantages. More research is still needed on the complex health effects.

Uncured vs. Cured Turkey Bacon Taste and Texture

Since uncured turkey bacon uses natural sources of nitrates, it undergoes a similar curing process as nitrite-cured bacon. This means the two types share much in common:

• Smoky, savory flavor from smoking or liquid smoke.

• Distinct cured meat aroma.

• Pink color in raw and cooked meat.

• Comparable shelf life and resistance to spoilage.

• Firm yet pliable texture when cooked.

• Good sizzling and browning in the pan.

There are some minor differences. Due to the lower nitrite levels from natural sources, uncured turkey bacon may have a paler pink color and less pronounced smoky flavor. But overall, cured and uncured turkey bacons are quite similar in taste, smell, appearance and texture.

Is Uncured Healthier Than Cured?

The question on many minds is whether uncured turkey bacon offers health advantages over cured. Since even uncured contains nitrates that convert to nitrites, the answer is complicated:

• Uncured has lower nitrite levels, but unclear if levels affect cancer risk.

• No added carcinogens, but bacon itself may promote risk regardless of curing method.

• Natural sources seem healthier, but converted nitrites are identical.

• Dose and consumption frequency matter more than the source.

• Cooking and consuming in moderation is likely most important for health.

For now, there is no consensus if uncured is noticeably healthier than cured turkey bacon when eaten in recommended portions as part of a balanced diet.

Ingredients to Look For When Buying

Rather than getting hung up on cured vs uncured, look at the ingredients list for other clues about the turkey bacon’s quality:

• Turkey or turkey breast meat – should be the first ingredient.

• No added MSG or excess chemicals.

• Minimal additives like caramel coloring or “natural flavors.”

• Low sodium per serving.

• Nitrite-free if you want to totally avoid.

• Hormone-free, antibiotic-free, pasture-raised turkey if you prefer.

Shoot for turkey bacon with a straightforward ingredients list, lower in sodium, from humanely raised turkeys. Whether cured or uncured, these are signifiers of an optimally healthy product.

The Takeaway on Cured vs. Uncured

When it comes to cured vs uncured turkey bacon, neither offers definitive health advantages based on current science. But uncured bacon appeals for its perceived “naturalness” and lower nitrite quantities from veggie sources. Just recognize even uncured bacon undergoes a curing process.

For the most nutritious choice, look for turkey bacon with minimal added ingredients, lower sodium, high-quality turkey meat and moderate serving sizes. Focus more on consuming cured or uncured turkey bacon in balance within your diet rather than worrying about which curing process is ideal. Moderation and variety of healthy foods is the wisest approach for long-term health.