by Emily Lee in Healthy Recipes, March 10, 2016
by Dana Angelo White in Healthy Tips, December 27, 2015
There is perhaps no other food that inspires the same degree of fanaticism and controversy as bacon. From a near-cultlike following that’s led to the creation of bacon-themed apparel to the less-than-glowing WHO report from late last year warning that those who eat diets high in bacon and other processed meats might be elevating their cancer risk, it’s safe to say the crowd is split 50-50 between blind devotion and fearful skepticism. Where does that leave us when we’re trying to clean up our eating, but we also really want a comforting slice of bacon crumbled into our salad or sandwich?
Let’s work with the facts: Bacon is delicious, and while research has made a pretty strong connection between daily processed meat consumption and the possibility for illness down the road, dietitians have said that occasional bacon consumption is perfectly fine, especially when you buy “uncured” bacon.
Rather than using bacon as the centerpiece at mealtimes, we should be thinking of it as a garnish or topping — a small flavoring component, like an herb or spice. Careful with “topping,” though. We’re all intrigued by the notion of a bacon-lattice apple pie, but unless it’s Thanksgiving, it’s better to stick to the “in moderation” mantra.
Need a few examples? Try using bacon as …
by Dana Angelo White in Taste Test, March 20, 2014
According to market research, 80 percent of American households have bacon on their weekly grocery list, contributing to the over 1 billion finger-licking servings being dished out each year. Along with the popularity of pork fat comes many misconceptions — let’s set the record straight on some of the most-popular bacon folklore.
by Dana Angelo White in Healthy Recipes, November 24, 2013
Do you reach for turkey bacon as a healthier alternative to conventional bacon? As it turns out, there’s not always a huge difference between the two when it comes to nutrition stats. An average slice of traditional pork bacon (about ½ ounce in weight) contains 35 calories, 1 gram saturated fat and 130 milligrams of sodium. Now find out how the turkey version stacks up.
by Dana Angelo White in Healthy Tips, Is It Healthy?, January 10, 2012
I admit it: I’m a dietitian who loves bacon. But instead of gorging on greasy slabs, I’ve found ways to add the delightfully salty and smoky flavor to my favorite dishes a little at a time.
by Robin Miller in Uncategorized, December 27, 2011
- Can bacon be part of a healthy diet?
Some folks love it, others cringe at the very thought. Smoked and cured fatty cuts of meat aren’t typically considered nutritious, but can this pork delicacy be part of a healthy diet?
One slice of regular cut-bacon (about 1-ounce) has 35 calories, 3 grams of total fat (1 gram of saturated fat), and 145 milligrams of sodium, which is about 6 percent of the daily recommendation. No-so-healthy preservatives called nitrates are often added to packaged bacon to prevent growth of bacteria and to maintain color. You may be able to find nitrate free bacon at your local butcher, farmers’ market or high-end grocer.
by Toby Amidor in Food News & Trends, December 18, 2009
There are so many bacon varieties at the market, I’m compelled to write about it. Flavors vary –hickory-smoked, applewood-smoked and some others – but MEAT also varies and that interests me. I was curious about the nutritional differences (as well as the taste and textural differences) between pork, turkey and veggie options so I did some research and testing. I was surprised that, in my opinion, pork bacon won overall. Why? The leaner, center cut bacon has calorie, fat and sodium numbers similar to the veggie bacon, but it’s got more than 3 times the protein. It’s also got more than double the protein of turkey bacon. Texture-wise, I prefer bacon with chewiness and crunch, something you don’t find in veggie bacon, probably because it’s made from mostly egg whites (it’s either chewy or crunchy, depending on how long you cook it). I also thought the turkey bacon was a little chewy and lacked that wonderful merging of fat and meat you get from traditional bacon (you know… where crisp pork meets chewy fat).
I did my research, now tell me YOUR thoughts!
The following numbers are for skillet-cooked bacon (note the serving sizes too):
In this week’s nutrition news: Check out how airline food stacks up, some hot food trends for 2010 and why that caffeine chaser may not sober you up.
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