[Food] Smoked or Unsmoked Bacon

[Beach Hut]

Island life - slow

 

[chip]

I don't eat pork products, but I imagine smoked would be best taste but more toxic.

 

[Madafwo]

Pretty sure 'naked' bacon is nitrate free. I have had it. Not as good as Macknade's but good enough.

I bloody hope so as the amount of bacon I get through every little helps, switched to nitrite free bacon a few years back and to be honest it does seem to taste a bit better, Asda do their own brand stuff as well but Naked bacon works out significantly cheaper.

To answer the original question, unsmoked for breakfast and sandwiches, smoked streaky for pigs in blankets and burgers.

 

[POSKETT AT THE VALLEY]

Island life - slow

You’re spontaneous wit cracks me up….

 

[Skaville]

Unsmoked. They shouldn’t force pigs to smoke. It’s utterly barbaric

 

[banjo]

Black pudding

 

[Weststander]

I bloody hope so as the amount of bacon I get through every little helps, switched to nitrite free bacon a few years back and to be honest it does seem to taste a bit better, Asda do their own brand stuff as well but Naked bacon works out significantly cheaper.

To answer the original question, unsmoked for breakfast and sandwiches, smoked streaky for pigs in blankets and burgers.

Just a little over 197 days to go .

 

[Madafwo]

Just a little over 197 days to go .

Pigs in blankets are life, not just for Christmas.

 

[Paulie Gualtieri]

Unsmoked all day.

 

[nicko31]

It is quite an amazing phenomenon.
Any meats with nitrates does it.
I suspect the meat has to be, or have been cooked (ham for example).
Salami does it. Bacon. Sausages....
I suspect it isn't nitrate per se but the nitrosoamines that are produced in the cooking that do the nasty.
There is nothing in the literature about it as far as I am aware.
If I had more of an entrepreneurial spirit I might look properly into this...

(I found some nitrate free salami recently - bloody lovely and fingers all fine)

Must admit when I read your thread I thought you were taking the piss, I’ve been giving processed meats with nitrites a wide berth for a while because of the cancer risk. But I was unaware of the inflammation issues.

 

[OzMike]

I like unsmoked, but not available here so smoked will have to do.

 

[Robinjakarta]

Both good. In Jakarta, I can get hickory, apple and rambutan smoked bacon from a local smokery: all naturally and subtly different tasting, all expensive but all divine.

 

[nickjhs]

This shouldn't even be a question. Smoked, of course, anyone who says otherwise is objectively wrong

 

[Albion my Albion]

Cigarette Smoke Exposure to Pig Larynx in an Inhalation Chamber - PMC

This study investigated the effects of cigarette smoke exposure on the pig larynx using an inhalation chamber. Specifically, we compared the effects of cigarette smoke exposure from either 3 cigarettes per day (3cd) or 15 cigarettes per day (15cd) ...

pmc.ncbi.nlm.nih.gov

This study investigated the effects of cigarette smoke exposure on the pig larynx using an inhalation chamber. Specifically, we compared the effects of cigarette smoke exposure from either 3 cigarettes per day (3cd) or 15 cigarettes per day (15cd) for 20 days.

Smoking is always bad for you whether it's a pig or a human smoking.

 

[Frutos]

I prefer unsmoked, but don't mind either.

 

[W3 BHA]

I like the taste of both, so all I care about here is which is the most unhealthy. So google says:

"
Neither smoked nor unsmoked bacon is inherently more unhealthy. The main health concerns with bacon, regardless of whether it's smoked or not, stem from its high sodium, cholesterol, and fat content, all of which can increase the risk of heart disease.
Here's a more detailed breakdown:
Unsmoked bacon:
It can be higher in saturated fat and salt, although the actual nutritional differences can vary between brands and cuts of bacon.
Smoked bacon:
The smoke-curing process can introduce some potentially harmful substances like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), especially when cooked at high temperatures.
General health concerns with bacon:
Nitrates and Nitrites: Bacon is cured with nitrates and nitrites, which are used to preserve color and flavor. While nitrates themselves are not inherently bad, they can be converted into nitrosamines when cooked at high temperatures, which are known carcinogens.
Saturated Fat and Cholesterol: Bacon is high in saturated fat and cholesterol, which can increase LDL ("bad") cholesterol levels and contribute to heart disease.
Sodium: Bacon is also high in sodium, which can lead to high blood pressure.
Moderation is key:
Regardless of the type, bacon should be consumed in moderation as part of a balanced diet.
Cooking matters:
Cooking bacon at high temperatures can release more harmful nitrosamines, so it's best to avoid burning or overcooking it.
Choose wisely:
Look for bacon made with healthier ingredients and less sodium, and consider serving it with a source of vitamin C, which can help block the formation of nitrosamines.
In conclusion, while smoked bacon may introduce some additional potential health concerns due to the smoking process, the main health risks associated with bacon, regardless of whether it's smoked or unsmoked, are related to its high fat, sodium, and potential for nitrosamine formation during cooking
"

Yes, smoked foods, especially processed meats like bacon, ham, and sausages, can be considered worse for you than unsmoked foods, particularly in terms of cancer risk. The smoking process can create carcinogens like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).

Here's a more detailed explanation:

• Carcinogens:
  The smoke itself contains harmful substances, including PAHs and HCAs, which can damage DNA and increase the risk of cancer.
  
  
• Processed Meats:
  The World Health Organization (WHO) has classified processed meats as Group 1 carcinogens, meaning there is sufficient evidence to suggest they cause cancer.
  
  
• Nitrates/Nitrites:
  Processed meats often contain nitrates and nitrites, which can form cancer-causing compounds, especially when cooked at high temperatures.
  
  
• Sodium:
  Smoked foods are often high in sodium, which can contribute to high blood pressure and other health problems.
  
  
• Other Health Risks:
  Beyond cancer, excessive consumption of smoked meats may also increase the risk of heart disease, stroke, and type 2 diabetes.
  

In summary, while smoked foods can add flavor, they may also increase your risk of cancer and other health problems compared to unsmoked foods. Cancer Council suggests avoiding processed meats to reduce cancer risk.

 

[Triggaaar]

Yes, smoked foods, especially processed meats like bacon, ham, and sausages, can be considered worse for you than unsmoked foods, particularly in terms of cancer risk. The smoking process can create carcinogens like polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs).

Here's a more detailed explanation:

• Carcinogens:
  The smoke itself contains harmful substances, including PAHs and HCAs, which can damage DNA and increase the risk of cancer.
  
  
• Processed Meats:
  The World Health Organization (WHO) has classified processed meats as Group 1 carcinogens, meaning there is sufficient evidence to suggest they cause cancer.
  
  
• Nitrates/Nitrites:
  Processed meats often contain nitrates and nitrites, which can form cancer-causing compounds, especially when cooked at high temperatures.
  
  
• Sodium:
  Smoked foods are often high in sodium, which can contribute to high blood pressure and other health problems.
  
  
• Other Health Risks:
  Beyond cancer, excessive consumption of smoked meats may also increase the risk of heart disease, stroke, and type 2 diabetes.

In summary, while smoked foods can add flavor, they may also increase your risk of cancer and other health problems compared to unsmoked foods. Cancer Council suggests avoiding processed meats to reduce cancer risk.

Processed meat is bad, and the worst part of my diet. But unsmoked bacon is still processed, right?

Also, if we have non processed meat, and smoke it ourselves in a bbq, is that bad?