All right, here's a low carb topic for you:

Pork fat rules.

TC

Ernst Primer said:

Turkey bacon.

On my (vegetarian) wife's urgings, I decided to try turkey bacon for
the first time. She said it would be "healthier" (presumably because
it's lower in saturated fat).... well, I'm eating some right now, and
it kind of sucks. It doesn't seem to get crispy, it's chewy, and the
taste is off. I think I'm sticking to pork from now on.

260/204.5/200

4/27/05

Ernst Primer wrote:
:: Turkey bacon.
::
:: On my (vegetarian) wife's urgings, I decided to try turkey bacon for
:: the first time. She said it would be "healthier" (presumably because
:: it's lower in saturated fat).... well, I'm eating some right now, and
:: it kind of sucks. It doesn't seem to get crispy, it's chewy, and the
:: taste is off. I think I'm sticking to pork from now on.

Well, I don't think sat fat is a problem if you 1) aren' overeating, and 2)
aren't over consuming carbs. However, convincing her of that might not be
easy.

Are there lots of nitrates in bacon? What about in your overall diet? If
so, then that might be an impedment to bacon being part of a
health-promoting lifestyle. I think one needs to keep in mind that
typically a single food cannot be said to be healthy or unhealthy. It all
depends on the context in which it is used. For real LCers, sat fat ain't a
problem. And like TC said, pork fat rules! 🙂

BTW, the taste might be off, but perhaps you could learn to like turkey
bacon (?). Just don't think of it as bacon. Perhaps another brand? Also,
how does the protein content compare to regular bacon?

Roger Zoul said:

Ernst Primer wrote:
:: Turkey bacon.
::
:: On my (vegetarian) wife's urgings, I decided to try turkey bacon for
:: the first time. She said it would be "healthier" (presumably because
:: it's lower in saturated fat).... well, I'm eating some right now, and
:: it kind of sucks. It doesn't seem to get crispy, it's chewy, and the
:: taste is off. I think I'm sticking to pork from now on.

Well, I don't think sat fat is a problem if you 1) aren' overeating, and 2)
aren't over consuming carbs. However, convincing her of that might not be
easy.

Are there lots of nitrates in bacon? What about in your overall diet? If
so, then that might be an impedment to bacon being part of a
health-promoting lifestyle. I think one needs to keep in mind that
typically a single food cannot be said to be healthy or unhealthy. It all
depends on the context in which it is used. For real LCers, sat fat ain't a
problem. And like TC said, pork fat rules! 🙂

BTW, the taste might be off, but perhaps you could learn to like turkey
bacon (?). Just don't think of it as bacon. Perhaps another brand? Also,
how does the protein content compare to regular bacon?

Alrighty, if anyone's curious: (I am) I just dug the turkey bacon out
of the fridge... here's the specifics (from the packaging):

Louis Rich 'Smoked Cured Turkey Bacon Chopped and Formed'

per serving (1 slice)

2.5 grams fat (1 gram saturated)
Protein 2g
Carbs 0

ingredients: turkey, mechanically separated turkey, water, salt,
sugar, contains less than 2% of rendered turkey fat, sodium lactate,
canola oil, sodium diacetate, sodium phosphates, smoke flavor, sodium
erythorbate (made from sugar), autolyzed yeast extract, sodium nitrate,
flavor

(Rummages)..... here's a random side of regular pork bacon from my
freezer (equivalencies are rounded - info on package is for 2 slices of
bacon):

'Bar S' - Sliced Bacon "Hickory Smoke Flavor Added"

3.5g fat (approx. 1 g saturated)
Protein 2g
Carbs 0

ingredients: water, salt, sugar, smoke flavor, sodium phosphates,
sodium erythorbate, sodium nitrate

Hmmmm......

Roger Zoul said:

Ernst Primer wrote:
:: Turkey bacon.
::
:: On my (vegetarian) wife's urgings, I decided to try turkey bacon for
:: the first time. She said it would be "healthier" (presumably because
:: it's lower in saturated fat).... well, I'm eating some right now, and
:: it kind of sucks. It doesn't seem to get crispy, it's chewy, and the
:: taste is off. I think I'm sticking to pork from now on.

Well, I don't think sat fat is a problem if you 1) aren' overeating, and 2)
aren't over consuming carbs. However, convincing her of that might not be
easy.

Are there lots of nitrates in bacon? What about in your overall diet? If
so, then that might be an impedment to bacon being part of a
health-promoting lifestyle. I think one needs to keep in mind that
typically a single food cannot be said to be healthy or unhealthy. It all
depends on the context in which it is used. For real LCers, sat fat ain't a
problem. And like TC said, pork fat rules! 🙂

BTW, the taste might be off, but perhaps you could learn to like turkey
bacon (?). Just don't think of it as bacon. Perhaps another brand? Also,
how does the protein content compare to regular bacon?

Alrighty, if anyone's curious: (I am) I just dug the turkey bacon out
of the fridge... here's the specifics (from the packaging):

Louis Rich 'Smoked Cured Turkey Bacon Chopped and Formed'

per serving (1 slice)

2.5 grams fat (1 gram saturated)
Protein 2g
Carbs 0

ingredients: turkey, mechanically separated turkey, water, salt,
sugar, contains less than 2% of rendered turkey fat, sodium lactate,
canola oil, sodium diacetate, sodium phosphates, smoke flavor, sodium
erythorbate (made from sugar), autolyzed yeast extract, sodium nitrate,
flavor

(Rummages)..... here's a random side of regular pork bacon from my
freezer (equivalencies are rounded - info on package is for 2 slices of
bacon):

'Bar S' - Sliced Bacon "Hickory Smoke Flavor Added"

3.5g fat (approx. 1 g saturated)
Protein 2g
Carbs 0

ingredients: water, salt, sugar, smoke flavor, sodium phosphates,
sodium erythorbate, sodium nitrate

Hmmmm......

[email hidden] wrote:
:: Roger Zoul wrote:
::: Ernst Primer wrote:
::::: Turkey bacon.
:::::
::::: On my (vegetarian) wife's urgings, I decided to try turkey bacon
::::: for the first time. She said it would be "healthier" (presumably
::::: because it's lower in saturated fat).... well, I'm eating some
::::: right now, and it kind of sucks. It doesn't seem to get crispy,
::::: it's chewy, and the taste is off. I think I'm sticking to pork
::::: from now on.
:::
:::
::: Well, I don't think sat fat is a problem if you 1) aren'
::: overeating, and 2) aren't over consuming carbs. However,
::: convincing her of that might not be easy.
:::
::: Are there lots of nitrates in bacon? What about in your overall
::: diet? If so, then that might be an impedment to bacon being part of
::: a health-promoting lifestyle. I think one needs to keep in mind
::: that typically a single food cannot be said to be healthy or
::: unhealthy. It all depends on the context in which it is used. For
::: real LCers, sat fat ain't a problem. And like TC said, pork fat
::: rules! 🙂
:::
::: BTW, the taste might be off, but perhaps you could learn to like
::: turkey bacon (?). Just don't think of it as bacon. Perhaps
::: another brand? Also, how does the protein content compare to
::: regular bacon?
::
:: Alrighty, if anyone's curious: (I am) I just dug the turkey bacon
:: out of the fridge... here's the specifics (from the packaging):
::
:: Louis Rich 'Smoked Cured Turkey Bacon Chopped and Formed'
::
:: per serving (1 slice)
::
:: 2.5 grams fat (1 gram saturated)
:: Protein 2g
:: Carbs 0
::
:: ingredients: turkey, mechanically separated turkey, water, salt,
:: sugar, contains less than 2% of rendered turkey fat, sodium lactate,
:: canola oil, sodium diacetate, sodium phosphates, smoke flavor, sodium
:: erythorbate (made from sugar), autolyzed yeast extract, sodium
:: nitrate, flavor
::

I would avoid this due to both MSG (yeast extract), sodium and nitrates.

:: (Rummages)..... here's a random side of regular pork bacon from my
:: freezer (equivalencies are rounded - info on package is for 2 slices
:: of bacon):
::
:: 'Bar S' - Sliced Bacon "Hickory Smoke Flavor Added"
::
:: 3.5g fat (approx. 1 g saturated)
:: Protein 2g
:: Carbs 0
::
:: ingredients: water, salt, sugar, smoke flavor, sodium phosphates,
:: sodium erythorbate, sodium nitrate

No bacon? Yuk! 🙂

Ernst Primer wrote:
:: Roger Zoul wrote:
::: Ernst Primer wrote:
::::: Turkey bacon.
:::::
::::: On my (vegetarian) wife's urgings, I decided to try turkey bacon
::::: for the first time. She said it would be "healthier" (presumably
::::: because it's lower in saturated fat).... well, I'm eating some
::::: right now, and it kind of sucks. It doesn't seem to get crispy,
::::: it's chewy, and the taste is off. I think I'm sticking to pork
::::: from now on.
:::
:::
::: Well, I don't think sat fat is a problem if you 1) aren'
::: overeating, and 2) aren't over consuming carbs. However,
::: convincing her of that might not be easy.
:::
::: Are there lots of nitrates in bacon? What about in your overall
::: diet? If so, then that might be an impedment to bacon being part of
::: a health-promoting lifestyle. I think one needs to keep in mind
::: that typically a single food cannot be said to be healthy or
::: unhealthy. It all depends on the context in which it is used. For
::: real LCers, sat fat ain't a problem. And like TC said, pork fat
::: rules! 🙂
:::
::: BTW, the taste might be off, but perhaps you could learn to like
::: turkey bacon (?). Just don't think of it as bacon. Perhaps
::: another brand? Also, how does the protein content compare to
::: regular bacon?
::
:: Alrighty, if anyone's curious: (I am) I just dug the turkey bacon
:: out of the fridge... here's the specifics (from the packaging):
::
:: Louis Rich 'Smoked Cured Turkey Bacon Chopped and Formed'
::
:: per serving (1 slice)
::
:: 2.5 grams fat (1 gram saturated)
:: Protein 2g
:: Carbs 0
::
:: ingredients: turkey, mechanically separated turkey, water, salt,
:: sugar, contains less than 2% of rendered turkey fat, sodium lactate,
:: canola oil, sodium diacetate, sodium phosphates, smoke flavor, sodium
:: erythorbate (made from sugar), autolyzed yeast extract, sodium
:: nitrate, flavor
::
:: (Rummages)..... here's a random side of regular pork bacon from my
:: freezer (equivalencies are rounded - info on package is for 2 slices
:: of bacon):
::
:: 'Bar S' - Sliced Bacon "Hickory Smoke Flavor Added"
::
:: 3.5g fat (approx. 1 g saturated)
:: Protein 2g
:: Carbs 0
::
:: ingredients: water, salt, sugar, smoke flavor, sodium phosphates,
:: sodium erythorbate, sodium nitrate
::
:: Hmmmm......

And you don't save at all on sat fat.....sad...

"Roger Zoul" <[email hidden]> wrote in

Quoted message said:

I would avoid this due to both MSG (yeast extract), sodium and nitrates.

What's the deal about Nitrates?

DB wrote:
:: "Roger Zoul" <[email hidden]> wrote in
::
::: I would avoid this due to both MSG (yeast extract), sodium and
::: nitrates.
::
:: What's the deal about Nitrates?

Sodium nitrate/nitrite is a preservative...supposedly bad for you. You know
how that goes....as you can get nitrites from certain veggies, too. The
thing is, it's an additive and is part of processing in foods. You can
google for more....

Awful, it is just awful. Stick with the real thing and walk the extra 3
blocks. Have a good day day.

Ernst Primer said:

Turkey bacon.

On my (vegetarian) wife's urgings, I decided to try turkey bacon for
the first time. She said it would be "healthier" (presumably because
it's lower in saturated fat).... well, I'm eating some right now, and
it kind of sucks. It doesn't seem to get crispy, it's chewy, and the
taste is off. I think I'm sticking to pork from now on.

260/204.5/200

4/27/05

Roger Zoul said:

DB wrote:
:: "Roger Zoul" <[email hidden]> wrote in
::
::: I would avoid this due to both MSG (yeast extract), sodium and
::: nitrates.
::
:: What's the deal about Nitrates?

Sodium nitrate/nitrite is a preservative...supposedly bad for you. You know
how that goes....as you can get nitrites from certain veggies, too. The
thing is, it's an additive and is part of processing in foods. You can
google for more....

Yeah, Atkins goes on about how bad nitrates are in his book. I
briefly considered early on trying to excise nitrates from my diet, but
after going to a few grocery stores and seeing how ubiquitous the stuff
is, I decided it wasn't worth the effort for me.

Thanks. I believe I will be taking your advice :-)

Quoted message said:

Awful, it is just awful. Stick with the real thing and walk the extra 3
blocks. Have a good day day.

Ernst Primer said:

Turkey bacon.

On my (vegetarian) wife's urgings, I decided to try turkey bacon for
the first time. She said it would be "healthier" (presumably because
it's lower in saturated fat).... well, I'm eating some right now, and
it kind of sucks. It doesn't seem to get crispy, it's chewy, and the
taste is off. I think I'm sticking to pork from now on.

260/204.5/200

4/27/05

It's what you're used to.

After my daughter had been vegetarian for a few years, I made her some
"meatballs" out of soy crumbles at the same time as I made myself some
out of hamburger. She ate one of the vegetarian ones and freaked out
that I'd fed her meat, mixed up the meatballs. I tasted it... and it
didn't taste at *all* like meat. Cause... I remembered what meat
tastes like and she didn't.

Similarly, I used to like milk, whole was good, but even 2% or
sometimes 1%. But a few years of using heavy cream for most everything
and whole milk tastes watered-down and bitter to me, the way skim milk
used to taste. Can't stand the stuff anymore.

We started cooking everything from scratch a few years ago and most
restaraunt food tastes like [censored] now. I can make stuff so much better
at home.

My SIL made us a "wonderful" low-fat cheesecake when we visited a few
years ago. She was quite successful on the low-fat thing, she lost a
hundred pounds and in a year, had apparently forgotten entirely what
dairy fat tastes like. She was *thrilled* with this cheesecake
recipe... and we found it utterly gross and inedible.

If you've eaten real bacon lately, the turkey bacon is going to taste
gross. But... if you didn't eat bacon for a year or two, the turkey
bacon would probably taste fine.

It's important when getting recommendations about what tastes good to
know how the person making the recommendation normally eats

For instance, someone who likes skim milk is not someone I'm gonna take
a recommendation for a cheesecake recipe from.

[email hidden] wrote:
::
:: My SIL made us a "wonderful" low-fat cheesecake when we visited a few
:: years ago. She was quite successful on the low-fat thing, she lost a
:: hundred pounds and in a year, had apparently forgotten entirely what
:: dairy fat tastes like. She was *thrilled* with this cheesecake
:: recipe... and we found it utterly gross and inedible.

Low-fat cheesecake? What exactly is the point? To you the word "cheese" in
the name of the cake?

(don't tell me its to remove the fat and calories, now! 🙂 )

Ernst Primer said:

Turkey bacon.

On my (vegetarian) wife's urgings, I decided to try turkey bacon for
the first time. She said it would be "healthier" (presumably because
it's lower in saturated fat).... well, I'm eating some right now, and
it kind of sucks. It doesn't seem to get crispy, it's chewy, and the
taste is off. I think I'm sticking to pork from now on.

Turkey bacon - I tried it in strips on its own and I hated it. Then I
tried making "bacon bits" out of it and using it in salads or
omlettes. It was okay that way but not good enough to ever buy
a second package.

Beef bacon - Apparently for folk who want to stay away from
outrageously non-kosher without actually worrying about really
being kosher. I tried it in strips and I hated it. I tried it in
"bacon bits" and I hated it that way as well. Ah well, one less
thing to try in future years.

Port bacon - Try more brands. Some are a lot better than others.
Oh, so trying more brands somehow ends up meaning eating
more bacon overall? Drat how that works out anyways! ;^)

If you are 40+ and need to monitor your blood pressure, there is 10805mg of
Sodium per 445g(1 lb) pan fried bacon.

My solution is to boil bacon with lots of water, then mix it with vegie ->
bacon vegi salad.

The more water, the longer you boil the bacon, the less sodium/nitrate... in
the bacon. (it becomes tasteless)

Why not just buy pork?
Lean pork is cheaper than fatty pork.
Bacon is cheaper than Lean pork.

Read label of salad too. Some have lots of sodium.
Lots of vegis have high Potassium.

BTW. high heat is always bad to food. Boiling water will never exceed 100C
(212F)

On 25 Jan 2006 09:10:57 -0800, "Ernst Primer" <[email hidden]>
wrote:

=>Turkey bacon.
=>
=>On my (vegetarian) wife's urgings, I decided to try turkey bacon for
=>the first time. She said it would be "healthier" (presumably because
=>it's lower in saturated fat).... well, I'm eating some right now, and
=>it kind of sucks. It doesn't seem to get crispy, it's chewy, and the
=>taste is off. I think I'm sticking to pork from now on.
=>
=>260/204.5/200
=>
=>4/27/05