Bacon and diabetes?
stacicali
Posts: 137 Member
Hi, my name is Staci, and I'm addicted to bacon. I'm at high risk for lean diabetes, and I swear that starting my day off with bacon makes my blood sugar feel stable and makes me feel full enough to stick to my low carb goals. I just read, however, that bacon (and other processed meats like sausage) increase diabetes risk by 40%! I don't know if they lumped all processed meats together or if anyone has seen studies ofbacon separately? It just seems so wrong to me. I eat the Paleo-approved Peterson's brand. Do you think I should cut it out? <sob>
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My H was a type II diabetic. he cut carbs and ate protein and fats. He's now lost 22lbs and is off his meds. Bacon is his absolute favourite go-to protein/fat. As long as you don't eat honey-cured bacon, I'm of the opinion you can eat as much as you want.
<no sob>
PS: Where did you read that info? Do you have a link? I'll bet it's claptrap....0 -
Here is the problem with all of these studies that make these claims. They compare people who eat the SAD which includes these products with people who are eating specific diets like vegetarian specifically for health reasons.
Therefore, they are comparing people who eat bacon AND twinkies with people who eat only unprocessed foods. The other group, because they are health conscious, also smoke less, exercise more and drink less alcohol. Then, because meat (especially processed meat) is the villain de jour, they single it out and say it must be the meat that is causing the problem.
The only negatives for bacon, IMHO, is that it is not as satiating as other LC foods for me and it is hard to find it from sources where the pigs are not fed a bunch of hormones, antibiotics and grains. That said, even bacon from those pigs is better for a diabetic than a piece of whole grain bread.5 -
You might try making your own bacon. Here is a great recipe for doing it, you can adjust salt and the sweetening used to your own taste. I love Michael Ruhlman's books and his blog is one of the best foodie blogs around, I have learned a lot from reading him. He is not low carb nor low fat. He is pure omnivore
The picture on this page is sooooo lovely.
http://ruhlman.com/2016/04/bacon-time/1 -
retirehappy wrote: »You might try making your own bacon. Here is a great recipe for doing it, you can adjust salt and the sweetening used to your own taste. I love Michael Ruhlman's books and his blog is one of the best foodie blogs around, I have learned a lot from reading him. He is not low carb nor low fat. He is pure omnivore The picture on this page is sooooo lovely.
http://ruhlman.com/2016/04/bacon-time/
THANKS!!!!!!!!0 -
I believe there is also some fear of nitrates in bacon which you could avoid by getting a nitrate free brand or uncured bacon.1
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I believe there is also some fear of nitrates in bacon which you could avoid by getting a nitrate free brand or uncured bacon.
BTW, there are more nitrates in spinach than in bacon. In fact all of the top 25 foods are veggies:
http://morningsteel.com/nitric-oxide-foods/2 -
It's the antibiotics and hormones (Hormel-ones) I try to avoid, but they're avoidable if you're willing to find and pay for top-shelf stuff.0
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retirehappy wrote: »You might try making your own bacon. Here is a great recipe for doing it, you can adjust salt and the sweetening used to your own taste. I love Michael Ruhlman's books and his blog is one of the best foodie blogs around, I have learned a lot from reading him. He is not low carb nor low fat. He is pure omnivore The picture on this page is sooooo lovely.
http://ruhlman.com/2016/04/bacon-time/
Do you slice it after the cure or before?0 -
after, I would imagine... much easier.....0
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cstehansen wrote: »I believe there is also some fear of nitrates in bacon which you could avoid by getting a nitrate free brand or uncured bacon.
BTW, there are more nitrates in spinach than in bacon. In fact all of the top 25 foods are veggies:
http://morningsteel.com/nitric-oxide-foods/
I had no idea....Makes sense though if I understand correctly that the nitrates come from fertilizer?0 -
retirehappy wrote: »You might try making your own bacon. Here is a great recipe for doing it, you can adjust salt and the sweetening used to your own taste. I love Michael Ruhlman's books and his blog is one of the best foodie blogs around, I have learned a lot from reading him. He is not low carb nor low fat. He is pure omnivore The picture on this page is sooooo lovely.
http://ruhlman.com/2016/04/bacon-time/
My husband also loves to eat what they call fresh side which is basically just the cut that bacon is made from, but not smoked or cured. Ends up being just a really fatty piece of pork that you can fry up like bacon, but tastes more like a pork chop!1 -
Oh thank God, I thought you were going to post some new study showing bacon causes it or something. I think I might cry at that.1
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retirehappy wrote: »You might try making your own bacon. Here is a great recipe for doing it, you can adjust salt and the sweetening used to your own taste. I love Michael Ruhlman's books and his blog is one of the best foodie blogs around, I have learned a lot from reading him. He is not low carb nor low fat. He is pure omnivore The picture on this page is sooooo lovely.
http://ruhlman.com/2016/04/bacon-time/
My husband also loves to eat what they call fresh side which is basically just the cut that bacon is made from, but not smoked or cured. Ends up being just a really fatty piece of pork that you can fry up like bacon, but tastes more like a pork chop!
Yeah, I know I had a pork belly to do the Ruhlman process, but ended up just frying it up. To lazy to do a proper processing.0 -
OK don't quote me because my memory may be flawed here I think nitrites and nitrates are naturally occurring compounds. Nothing to do with fertilizer. The problem comes in when you burn it? Or something like that. Again my memory is suspect here.0
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