can I make bacon 'good' for me?
Discussion
Had a chicken, bacon, cheese and spicy bbq wrap x2 yesterday and I'm sure my mouth had sex.
I can still taste it now and I actually crave another.
In storage I have a george forman type grill - those ones that get rid of fat; so if I used this would I:
A) be making bacon 'healthy'
And if so how much would you recommend a day?
(My wraps contained ~250g of chicken + ~250g of bacon in total so ~ 150g of protein from meat?)
I can still taste it now and I actually crave another.
In storage I have a george forman type grill - those ones that get rid of fat; so if I used this would I:
A) be making bacon 'healthy'
And if so how much would you recommend a day?
(My wraps contained ~250g of chicken + ~250g of bacon in total so ~ 150g of protein from meat?)
k it and eat it anyway of course. 
Ahem. http://chriskresser.com/the-nitrate-and-nitrite-my...
AFAIK the cancer risk from red meats (which are usually cured meats) are from the quantity consumed and how difficult it is to break down - the hardest of all food sources. This means if you're a regular red meat eater and/or are obese, the chances are you have nice store of undigested red meat in your gut. This eventually rots, causes infection and then cancer can result from the inevitable dna damage a persistent infection can cause.
That's been known for at least 30 years.
AFAIK the cancer risk from red meats (which are usually cured meats) are from the quantity consumed and how difficult it is to break down - the hardest of all food sources. This means if you're a regular red meat eater and/or are obese, the chances are you have nice store of undigested red meat in your gut. This eventually rots, causes infection and then cancer can result from the inevitable dna damage a persistent infection can cause.
That's been known for at least 30 years.
mattikake said:
Ahem. http://chriskresser.com/the-nitrate-and-nitrite-my...
AFAIK the cancer risk from red meats (which are usually cured meats) are from the quantity consumed and how difficult it is to break down - the hardest of all food sources. This means if you're a regular red meat eater and/or are obese, the chances are you have nice store of undigested red meat in your gut. This eventually rots, causes infection and then cancer can result from the inevitable dna damage a persistent infection can cause.
That's been known for at least 30 years.
Ahem yourself. I should have used 'processed' and not 'cured'...AFAIK the cancer risk from red meats (which are usually cured meats) are from the quantity consumed and how difficult it is to break down - the hardest of all food sources. This means if you're a regular red meat eater and/or are obese, the chances are you have nice store of undigested red meat in your gut. This eventually rots, causes infection and then cancer can result from the inevitable dna damage a persistent infection can cause.
That's been known for at least 30 years.
http://www.bbc.co.uk/news/health-21682779
article said:
Sausages, ham, bacon and other processed meats appear to increase the risk of dying young, a study of half a million people across Europe suggests.
It concluded diets high in processed meats were linked to cardiovascular disease, cancer and early deaths.
It concluded diets high in processed meats were linked to cardiovascular disease, cancer and early deaths.
I wouldn’t worry about the processed/cured meats causing cancer.
Yeah, eat bacon, just don’t eat it all the time would be my advice. You can easily accommodate it in your diet even if it’s fairly strict.
As an alternative, have you looked at a bacon flavouring? Bacon salt I’ve seen advertised… or maybe bacon bits? Those bits you get with salad?
My brother bought me a George Foreman as a gift and I make grilled chicken on it all the time. It’s great as you can cook a chicken breast fillet in about 5 minutes and you don’t need to use any oil. It’s a bit of a PITA to clean mind you.
I love bacon a lot – but I don’t have it that often. Mainly because I see it as a weekend breakfast food and I’m rarely up for breakfast on the weekend.
Black pudding and bacon. The staple of a good fry up!
Yeah, eat bacon, just don’t eat it all the time would be my advice. You can easily accommodate it in your diet even if it’s fairly strict.
As an alternative, have you looked at a bacon flavouring? Bacon salt I’ve seen advertised… or maybe bacon bits? Those bits you get with salad?
My brother bought me a George Foreman as a gift and I make grilled chicken on it all the time. It’s great as you can cook a chicken breast fillet in about 5 minutes and you don’t need to use any oil. It’s a bit of a PITA to clean mind you.
I love bacon a lot – but I don’t have it that often. Mainly because I see it as a weekend breakfast food and I’m rarely up for breakfast on the weekend.
Black pudding and bacon. The staple of a good fry up!
It is also full of salt, an excess of which (more than 6g/day for an adult) can contribute to multitudinous health problems:
http://www.actiononsalt.org.uk/salthealth/index.ht...
http://www.actiononsalt.org.uk/salthealth/index.ht...
mu0n said:
My brother bought me a George Foreman as a gift and I make grilled chicken on it all the time. It’s great as you can cook a chicken breast fillet in about 5 minutes and you don’t need to use any oil. It’s a bit of a PITA to clean mind you.
!
Place your Chicken or whatever your cooking on foil, fold the foil from the side over the top. All the muck can still drain off + you dont burn the outside of the meat. Chicken stays more moist = Miles better and less mess to clean up. !
mattikake said:
... the cancer risk from red meats (which are usually cured meats) ...
Based on what?I've always considered beef and lamb to be red meats which are rarely cured to my knowledge*. Plenty of pork products obviously; german and italian fair in particular.
* I've been wrong on this kind of thing many times before though.
theshrew said:
Place your Chicken or whatever your cooking on foil, fold the foil from the side over the top. All the muck can still drain off + you dont burn the outside of the meat. Chicken stays more moist = Miles better and less mess to clean up.
Well I quite like the bar-marking you get from the grill + I don't over cook my chicken like a lot of idiots who don't know what they're doing. Also, foil isn't that cheap. I do have some cilit bang power degreaser... might give that a couple of squirts next time.If I cook in the oven I tend to use foil.
pilchardthecat said:
mattikake said:
.... This means if you're a regular red meat eater and/or are obese, the chances are you have nice store of undigested red meat in your gut. This eventually rots...
This is a complete myth. The digestive system simply does not work like that.
"...by the time the average american is 50 he has 5lbs of undigested red meat in his bowles."
Gassing Station | Health Matters | Top of Page | What's New | My Stuff