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Uncured bacon really isn’t a better alternative. It’s still bacon

It’s reasonable enough to assume that “uncured” bacon, with labels touting “no nitrates or nitrites added,” would be a healthier choice. After all, nitrite and its chemical cousin nitrate in processed meats are probable carcinogens, according to the World Health Organization. If you have the opportunity to avoid them and still enjoy the foods you love, why not? Unfortunately, when it comes to food labeling in the United States, things are not always what they seem. And in the case of bacon — as well as other processed meats, such as cold cuts and hot dogs — the labels “cured” and “uncured” can be pretty misleading.

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Featured

 I Ate Bacon Every Day for a Week—Here’s What Happened

With its irresistible scent and rich flavor, bacon comes from the belly of pigs, meticulously cured and smoked, as described by the United States Department of Agriculture. There’s more to the story than its iconic sizzle—bacon is frequently at the center of health discussions. Backed by extensive research, the World Health Organization categorizes processed meats, including bacon, as Group 1 carcinogens. This means there are potential cancer risks with consistent, heavy intake.

 The ‘uncured’ bacon illusion: It’s actually cured, and it’s not better for you.

When was the last time you read a story where the villain was celery? Pull up a chair. It’s “uncured” bacon. You know the stuff. It populates the shelves at Whole Foods and Trader Joe’s, and there are generally a few choices at supermarkets. It says “uncured” in big letters, and you buy it because you think it’s better for you, being free of nitrates and nitrites. But guess what? It isn’t better for you. It does have nitrates and nitrites. Sometimes, higher levels than conventionally cured meats. This is not a secret. Google it, and you’ll find that all kinds of people have written about it. Somehow, though, it hasn’t entered the public consciousness, and I’m going to do my level best to change that.

Articles of Interest

Yes, You Need to Cool It On the Bacon

Even bacon labeled as “uncured” or “no nitrate or nitrite added” can still contain high levels of these potentially harmful chemicals, says Guy Crosby, an adjunct associate professor of nutrition at Harvard T.H. Chan School of Public Health. These products are often treated with celery juice or celery powder, he says, which naturally contain high levels of nitrates. Because of these potential risks, the American Institute for Cancer Research recommends eating no more than 18 ounces of red meat per week. Crosby’s advice when it comes to bacon is the same: “All things in moderation.”

The truth about nitro-meats: my seven-year search for better bacon

Like so many Britons, I love a bacon butty or a plate of ham and eggs. But most of these pork products are made with nitrates – and rated as carcinogenic by the World Health Organization. So I’ve been investigating the alternatives …

A Healthy-Ish Guide To the Joy of Better Bacon

Much mud has been slung at the rep of the honest rasher in recent years, but we are here to clear things up for good. This is your handbook to elevating your little piggy’s health credentials. Time to get crackling

Bacon Can Cause Cancer But that Doesn’t Mean You Have to Stop Eating It

It’s also important to note that this decision was based on decades of research on the topic, which is why it may not be all that surprising to some. The IARC making a classification is definitely significant, as many public health organizations turn to the IARC when making decisions about guidelines or recommendations, but it’s far from new information for anyone who has been paying attention. These kinds of headlines emerge every time a new study adds to the mounting evidence.

Bacon Causes Cancer, Because Everything You Love Will Kill You

What did you eat for breakfast this weekend? Chance are it involved bacon — the chewy goodness that accompanies your eggs, spices up your salads, and adorns your hamburgers. The salted meat is a garnish to many things and beloved by meat eaters everywhere — which is why it is with great sadness that we report to you today that a slab of bacon may be as harmful to you a pack of cigarettes.

Bacon, sandwich ham and salami: How does processed and red meat cause cancer and how much matters?

It’s not new news that processed and red meat are linked to bowel cancer. But in 2020, Cancer Research UK scientists took a closer look at just how much meat might be enough to increase bowel cancer risk.

Bacon: how you cook it could partially lower cancer risk

Some bacon products are now advertised as “nitrite-free”. However, some of these products merely replace synthetic nitrite with a vegetable source, which is still converted into NOCs. These carcinogens also form when bacon is fried. Some processed meats don’t contain nitrites and aren’t cooked (such as parma ham), so they carry a lower cancer risk compared to bacon. But avoiding nitrites will not eliminate all cancer risks from bacon. This is because frying also generates two other major groups of carcinogens. One of these is a group called heterocyclic amines (HCAs). Fried bacon contains more HCAs than any other cooked meat, and high levels of advanced glycation end products (AGEs) which are also linked to cancer.

Breakfast at Your Desk: The New Research That Makes Bacon Look ... Healthy?

OK, so the headline's a tad misleading--sorry. I couldn't resist using "bacon" and "healthy" in the same sentence. But, the saturated fat in bacon, and other foods, is at the center of a debate among health experts right now after one study seems to say that saturated fat doesn't contribute to heart disease. I know, confusing! I have details ...

Bring on the Bacon

The so-called "swine flu" is making the pork industry sick. Sure, public health officials say it's as safe as ever to eat pork, but many consumers seem to have lost their appetite for "the other white meat" in recent weeks. Not our sister blogger, Sarah, however! As today's guest writer, our science blogger offers this homage to a particular pork product...

Cancer News: Do I Really Have to Stop Eating Bacon?

Seems like all the really fun stuff causes cancer. But sometimes, you can indulge. We break down your bad habits (bacon's just the beginning).

Could Bacon Be One of the Keys to Living Longer?

Attention, all bacon-holics (and I know there are a lot of you out there): Is it possible that there's something to the salty snack, other than crispy, greasy goodness?

Cured vs Uncured Bacon: What's The Difference?

Bacon is arguably one of the most delicious foods around. Whether you choose to whip up a batch of bacon to accompany your breakfast pancakes or add it as a topping on a tasty burger, it's a tempting treat that's hard to ignore. One of the things we love about bacon is that itsflavor profile is incredibly versatile! It tastes just as great when paired with a healthy veggie as it does when turned it into a savory seasoning salt.

Death By Bacon? Study Finds Eating Meat Is Risky

Bacon has been called the gateway meat, luring vegetarians back to meat. And hot dogs are a staple at many a backyard BBQ. But a new study published in the Archives of Internal Medicine finds that daily consumption of red meat — particularly processed meat — may be riskier than carnivores realize.

Does Bacon Cause Cancer?

You can’t always eat what you want.

Does eating ham, bacon and beef really increase your risk of developing type 2 diabetes?

The research suggested that a 10% increase in the probability of developing type 2 diabetes was associated with every 100g of additional red meat eaten daily. Eating half as much extra processed meat every day was linked to an even greater increased risk of developing the disease. This is not the first time that both processed and red meats have been linked with an increased risk of developing type 2 diabetes. However, the key strength of the Cambridge study was that it tried to control for many of the other factors linked to the disease, including smoking, having a higher body weight, dietary intake and exercise.

Healthy bacon, anyone?

A group of university researchers in the United States announced Sunday that they had created what sounds like a nutritional holy grail: cloned pigs that make their own omega-3 fatty acids, potentially leading to bacon and pork chops that might help your heart.

How Bad Is Bacon for You?

While you probably know that bacon isn't the healthiest food you can eat, you may be wondering if it's really that bad to eat occasionally. Americans eat a tremendous amount of bacon every year despite warnings that bacon is associated with numerous diseases and health problems. The American Institute of Cancer Research recommends avoiding bacon and other processed meats completely.

Is Bacon Bad for You, or Good? The Salty, Crunchy Truth

Bacon is a pork or turkey product made by soaking the meat in a salty solution containing nitrates and sometimes sugar before smoking it. Processed meats may be associated with cancer and heart disease, so it’s best to eat bacon in moderation.

Is Uncured Bacon Better for You?

Surprisingly, no. Here's why. Unfortunately, when it comes to food labeling in the U.S., things are not always what they seem. And in the case of bacon—and well as other processed meats, such as cold cuts and hot dogs—the labels “cured” and “uncured” can be pretty misleading.

Is Uncured Bacon Truly Healthier? Unveiling the Facts

Bacon, oh bacon! The sizzling, savory delight that has captured the hearts and taste buds of many. In recent years, a trend toward healthier eating has led to the rise of uncured bacon as a supposed better alternative. But is it really all it’s cracked up to be?

Just 4 pieces of bacon a week can raise risk of heart disease

But despite the rise in plant-based alternatives and poultry consumption — and a dip in buying and eating unprocessed red meat — researchers note that Americans are still eating as much processed food as they did two decades ago, particularly deli meats, sausage, hot dogs, ham and bacon.

Love Bacon? Here's Your Healthiest Option

Who doesn't love bacon?! Although its taste is unbeatable, bacon is not traditionally your best choice for a protein because it's high in fat, calories, sodium and nitrates. Fear not,though, bacon lovers - there are a few healthier options out...

The Cure Controversy

When nitrates are cooked at high temperatures in combination with amino acids from the meat, it’s possible that the nitrites can convert to nitrosamines, which "may" be carcinogenic. This information motivated many people to buy ‘nitrate-free’ bacon, which they’ll likely pay a premium for. The labels of the nitrate-free bacons always mention in small print, “except for nitrates naturally occurring in celery juice powder.” Moral of the story: products marketed as nitrate free or uncured, still have nitrates.

Why Are We So Crazy for Bacon?

“Everything’s better with bacon” is the ruling philosophy of the decade. But are we taking it too far?

Yes, bacon really is killing us

Decades’ worth of research proves that chemicals used to make bacon do cause cancer. So how did the meat industry convince us it was safe?

Resources

5 Things to Know About the WHO’s Statement on Red Meat and Cancer

It was the statement heard ‘round the world—people paused mid-bite, holding up that bacon cheeseburger in disbelief, as the World Health Organization announced yesterday that it would classify both processed and red meat as carcinogens. Here are five things to know about the announcement...