Bacon- Carbs or not?

Christine_72

I've noticed in a few peoples diary entries that it says 0 carbs next to their bacon. Where as mine has 3g carbs for 150g. I've looked in the USDA data base which states bacon does have carbs... Which is correct?

ms_smartypants

According to the package on my bacon it shows 0 carbs

lithezebra

Some bacon has added sugar. Check the nutrition information on your package.

Christine_72

lithezebra wrote: »

Some bacon has added sugar. Check the nutrition information on your package.

Aah ok. I buy mine from the butcher, no package.

daylitemag

Any carbs in bacon are negligible and outweighed by the protein and fat. IMO

Christine_72

daylitemag wrote: »

Any carbs in bacon are negligible and outweighed by the protein and fat. IMO

Cool thanks I've also noticed our bacon (Australia ) looks very different to American bacon. I'll post a pic.

mrron2u

I'm guessing the maple flavored bacon might have carbs, but none of the regular kinds I've ever bought have them.

Christine_72

macchiatto

Oh wow, yes, that does look different from the bacon I buy here in the US!

daylitemag

Yeah, that looks more like what we in Canada might call peameal bacon. It might have a few carbs but still the protein and fat will likely off-set the few carbs.

Christine_72

I think I've seen Americans describe that it's similar to "Canadian bacon "

Kitnthecat

It's " back bacon"!

mrron2u

I like how much more meaty it looks.

Christine_72

mrron2u wrote: »

I like how much more meaty it looks.

Tastes wonderful. I had a friend visit America and she went on and on about their bacon. She said it's more fat than actual bacon.

esaucier17

macchiatto wrote: »

Oh wow, yes, that does look different from the bacon I buy here in the US!

I would say the same! That doesn't even look like American bacon. That looks so much better!

carlsoda

Canadian bacon in the u.s. is different from peameal bacon from Canada (I grew up in Ontario and now live in the U.S.) the Australian bacon looks just like peameal bacon without the peameal. Peameal bacon is also soaked in a brine so it's basically pickled bacon. Very yummy!!

SlimSonic

@christine_72 - that looks like UK back bacon. It's what I eat daily. Yum.

Phrick

What I've heard and read is that even if bacon is sugar-cured (thus having carbs before cooking), the sugar is burned off in the cooking process leaving you with a zero-carb end product. Not 100% positive that is correct but I run with it (but then again my carb limit is around 50 with wiggle room so I can afford a measure of less-accuracy)

_Terrapin_

Once in a while I'll buy bacon slab, about 8 pounds, from a butcher. I never asked how much sugar he uses but I guess I could find out. My carb intake is leaves a fair amount of room for some sugar in my bacon. And, the pic above, looks nothing like the slab he sells me. US bacon has quite a bit of marbling(fat) which makes the drippings a little more easy to work with at room temperature.

KarlaYP

The U.S. bacon I buy says 0 carbs, and is hickory smoked. The applewood smoked is 1carb. But yes, we do have more fat in our bacon, but that's not a bad thing!

mcpostelle

I buy uncured bacon therefore it is zero carbs/sugars. When it is cured especially with sugar I don't trust that 0 carb/sugar label.

lithezebra

If you're aiming to keep your carbs under a certain amount, like 50 grams, then fat and protein don't offset carbs. If you're aiming for a percentage, then sure. I read the label and don't buy bacon that contains sugar. I wouldn't throw bacon out if I'd already bought it, over 3 carbs in a serving.

Sugar isn't burned off when I bake a cake or make carmalized sugar for flan. I don't think it burns out of the bacon either.

neohdiver

As a general rule, if it is the flesh of an animal it doesn't have carbs. If it was ever connected to the ground via roots, it contains carbs (including if it was processed by humans or animals - think honey - pollen processed by bees, sugar - cane or beet processed mechanically, milk - grass/grains processed by cows.