Defining “Natural Bacon” Labels

[LQB]

But not sure how to take this:

Levels of nitrite naturally increase in the body to help boost oxygen when people live at high altitudes, and such people are often considered among the healthiest in the world. 63 In short, nitrites are not a problem, provided our diets are rich enough in antioxidants to facilitate the conversion of nitrites to NO and to prevent nitrosation reactions that convert nitrites into carcinogenic nitrosamines.

The way I took it is that the nitrites are not a big problem if you are in good shape - but since I eat a lot of bacon, I stick to the salt-cured version. I did pick up some sodium nitrite for meat curing (see amazon) as a prep storage item for use in the future as an alternative to canning. Very little is needed to guard against botulism when curing meat.

 

[Mike]

Just realized Bear that this was mentioned by LQB in this forum thread back in Dec 2012, and so it seemed familiar somehow and now i know why.

Oops, didn't see it when I did a forum search.