I LOVE bacon and so does my husband...MMmm *drool* BUT on a 'low-fat' diet, bacon was generally off limits so I very rarely bought it when I went grocery shopping. When I did buy it..I could barely wait until it was out of the frying pan before chowing down on it. *POOF* there goes the 'low fat' diet AGAIN, haha
Believe me, my husband has been LOVING the idea of me doing 'low-carb' these past 25 days...especially on steak night, (those fattier cuts of beef just grill up sooo much juicer and tender) ack! I'm drooling again.
When I told him I could go back to eating bacon..oh man, you should of seen his face light up, lol.
From what I understand, bacon, as long as it is free of added nitrates, is good on any level of low-carb.
Honestly, I never paid much attention to the labels when I was buying ANY kinds of foods, let alone bacon so I was very unfamiliar with 'nitrates' and all of those kinds of preservatives. Now that I am paying attention, it is quite an eye opener.
I haven't eaten ANY bacon since I started 25 days ago and the thought of cooking up some bacon this weekend to go with our eggs has been all I can think about...I'm sitting here seeing little strips of bacon floating by yelling "eat me, eat me"
So I was browsing online at the different bacon products/brands and found that Oscar Mayer has
'Selects Smoked Uncured Bacon'
The product description is as follows..
Quote:
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No nitrates or nitrites added except those naturally occurring in celery juice.
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and below is the full ingredients list.
Ingredients
INGREDIENTS: PORK, WATER, SALT, SUGAR, CULTURED CELERY JUICE*, SODIUM PHOSPHATES, CHERRY POWDER.*INGREDIENT TO PRESERVE QUALITY
Servings
Serving Size, 2 skillet cooked slices (15g)
Calories 80
Total Fat 6g
Saturated Fat 2.5g
Cholesterol 7
Sodium 270 MG
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 6g
Would this bacon be a good choice seeing as it doesn't have these added nitrates? All of the other ones that I looked at have sodium nitrate and/or just 'nitrates' in general.
Does anyone know what the difference in taste is between cured and uncured bacon, if any?
The ingredients lists 'sugar' but both the 'carb' total count and the sugar count on the label lists 0g...so I'm not sure why this is. Does anyone else perhaps know?
Any additional information you may have on this subject would be greatly appreciated.
Like I said, I'm going grocery shopping tomorrow and this is on the top of my list of foods to buy.
