In other words, nitrates alone can do no harm. When it comes to consuming nitrate-rich foods, problems can arise when the nitrates are converted to nitrites, as these can form potentially toxic compounds during digestion. This is yet another major source of controversy, as the nitrates themselves don’t increase cancer risk. NitratesĪs we mentioned above, cured bacon is preserved (processed) with nitrates, which have been linked to cancer. The upside is that its saltiness helps dull the bitterness of certain veggies making them more palatable, especially for skeptics. Bacon is also best consumed with vegetables and other antioxidant-rich foods. This is one of the reasons we suggest using bacon as a condiment, rather than a meal. For some people, too much salt can raise blood pressure levels.
Depending on the brand, turkey bacon might even contain more than pork. SodiumĪll bacon is rich in sodium (salt). Whether turkey or pork, if you’re simply using bacon as a flavor-enhancer (as we do), saturated fat isn’t a huge cause for concern. Despite widespread belief, little evidence directly links saturated fat with positive or negative effects on heart health so it’s still a big source of controversy. Generally referred to as “bad” fat, saturated fat is deemed by many to be a major cause of heart disease. Saturated Fatīacon is high in saturated fat, though turkey bacon usually contains less than pork. Still, we’d be remiss if we didn’t highlight some of the drawbacks of bacon, which primarily include the presence of saturated fat, sodium and nitrates. Bacon is actually a good source of quality protein and other essential nutrients. As with pork, turkey bacon goes through a curing process during which it’s soaked with salt, sodium nitrates and sugar.Īs processed meat, many would assume bacon to be fairly unhealthy, but it isn’t inherently bad. Turkey bacon is typically made from stripes of light and dark meat pressed to mimic the look of pork bacon. While turkey bacon doesn’t necessarily taste like traditional pork bacon, it is equally salty, smoky and meaty in flavor. Here we share her clever method of making turkey bacon bits specifically for salads. Even though That Salad Lady has since reintroduced occasional pork into her diet, she still has more of an affinity for using turkey bacon in recipes. During a 12-plus-year stint of pork abstinence, she mastered the art of making crispy, flavorful turkey bacon that even die-hard pork eaters love.
Growing up, our founder, Nina, was a self-proclaimed bacon addict. Our choice of using turkey bacon is simply a matter of liking it. Though turkey bacon is generally praised as a healthier, low-calorie alternative to traditional pork bacon, nutritionally, there’s not much of a difference between the two. Our rationale for using turkey bacon has nothing at all to do with perceived “healthiness.” We should also add that our intent in putting out this recipe is not to classify turkey bacon as a health food. Here at That Salad Lady we especially love bacon “bits” – hence the reason for our “Homemade Turkey Bacon Bits” recipe. With its crisp and tender texture, and pleasant savory taste, bacon also lends itself perfectly to a great salad bowl. Whether eaten alongside eggs and pancakes, layered on top of sandwiches or mixed into pastas, soups and desserts, bacon makes pretty much everything taste better. It’s fair to say that the world is obsessed with bacon.
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