Walk through any grocery store and you’ll see an array of tantalizing bacon options. Thick-cut, applewood smoked, jalapeño cheddar – the choices are endless. But recently many brands also boast another attractive label: “uncured”. This leads consumers to believe that uncured bacon must be safer and more natural than regular cured varieties.
But is that assumption correct? Is uncured bacon truly better for your health? Let’s explore what’s really behind the cured vs uncured labels on bacon
The Misleading Cured vs Uncured Labels
Here’s the first thing to understand – all bacon is cured, even if the packaging says “uncured”. Curing refers to preserving and flavoring the pork using salt, spices, smoke, and other ingredients. Without curing, bacon would quickly spoil
The use of “cured” and “uncured” on labels stems from USDA regulations. “Cured” means nitrites or nitrates were used. “Uncured” means no nitrites or nitrates were added.
But there’s a catch. Brands can use natural nitrites from celery juice or powder in “uncured” bacon. These natural nitrites convert into the same sodium nitrite used in regular “cured” bacon.
So chemically, cured and uncured bacon contain the very same curing agents. Yet confusing labeling makes consumers believe uncured is safer.
The Role of Nitrites and Nitrates in Bacon
Why are nitrites and nitrates added to bacon and other cured meats in the first place?
For preservation and color. These compounds:
- Prevent bacterial growth like botulism
- Give cured meats their characteristic pink color
- Impact the taste, texture, and shelf life
Nitrites and nitrates sound scary because they can form cancer-causing nitrosamines in the body. However, this also occurs from nitrates found naturally in vegetables.
And nitrites/nitrates aren’t all bad. They provide nitric oxide, which benefits heart health. The key is moderation of all nitrate sources.
Is Uncured Bacon Actually Healthier?
With the misleading labeling, it’s logical to assume uncured bacon is healthier. But surprisingly, cured vs uncured bacon share similar nutrition and risks:
- Both contain around the same levels of nitrites/nitrates.
- Both have links to cancer, diabetes, and heart disease from nitrosamines.
- Neither has major nutritional advantages over the other.
The exception is bacon cured without any nitrites or nitrates. But this is rare as these preservatives are difficult to replace.
For consumers, the cured/uncured labels make little real difference. It’s still bacon when it comes down to it!
Tips for Choosing Healthier Bacon
Rather than seeking uncured bacon for health, focus on these tips:
- Look for low sodium/sugar varieties.
- Check the ingredient list for added preservatives.
- Opt for nitrate/nitrite-free if you can find it.
- Consume bacon in moderation as part of a balanced diet.
- Choose turkey or vegetarian bacon occasionally for less saturated fat.
- Cook properly to avoid undercooked meat.
The Bottom Line on Cured vs Uncured Bacon
Can you enjoy uncured bacon thinking it’s healthier? Unfortunately not. The terms “cured” and “uncured” on bacon are highly misleading. Chemically, both contain nitrites and share similar nutrition stats and health risks.
For better health, moderate all bacon intake. Focus on proper handling and cooking, added ingredients, and incorporating vegetable-based bacons. With awareness of labeling terms, you can still enjoy bacon flavors without being tricked into thinking uncured is safer!
Q: Is uncured bacon healthier or just hype?
A: If you’re a bacon aficionado, you’re probably tempted by that uncured bacon in your grocer’s meat case.
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Uncured bacon is a misnomer. Even though natural nitrates from celery are used to cure (or preserve) it instead of artificial nitrates, that doesn’t mean you should fry up a big stack of it.
Evidence is still conflicting whether plant-based nitrates are less harmful than synthetic sodium nitrite. Cooking bacon at high temperatures releases chemicals that the World Health Organization says increases colon cancer risk, too. So, don’t burn your meat and flip it often while cooking.
If you do decide to have a slice, consider serving it alongside a natural dose of vitamin C found in citrus fruits, bell peppers, broccoli and more. This vitamin C can block formation of carcinogenic substances during those very occasional indulgences.
Be aware that bacon is the dessert of meats. To keep your dietitian happy, you should only eat it on special occasions, make sure it’s cooked right, and serve it with a juicy orange.
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FAQ
Can you eat uncured bacon?
Is uncured meat safe to eat?
What happens if you don’t cure bacon?
Does uncured bacon taste the same as cured?
Is uncured bacon healthy?
Uncured bacon is still cured with salt but not with nitrites, so it’s somewhat healthier — but it’s still full of sodium and saturated fat. Any type of bacon, cured or uncured, has no health benefits. Manufacturers have a lot of ways of trying to make consumers think unhealthy foods are healthier. Labeling bacon as “uncured” is one of them.
Can one eat bacon with diverticulosis?
You can eat bacon with diverticulosis, but it is not the most recommended. In a person with diverticulosis, it is recommended to consume foods with soluble fiber such as vegetables, fruits, whole grains, and legumes.
Can you eat raw bacon?
Summary Eating raw bacon can increase your risk of foodborne illnesses, such as toxoplasmosis, trichinosis, and tapeworms. Therefore, it’s unsafe to eat raw bacon. Consuming processed meats like bacon is linked to an increased risk of cancer, specifically of the colon and rectum.
Can you eat bacon if you overcook it?
Instead, you should cook bacon thoroughly — but be careful not to overcook it, as doing so can increase the formation of carcinogens. It’s healthiest to limit your consumption of bacon and other processed meats.