Product Alert – What's in your products?

Nitrates in your meats (are you being poisened?)

Written by Concerned

Mmmm.. Bacon.

Most of us love bacon but is it msafe to eat? Why is there so much salt added to bacon (isn’t too much salt a health risk) and nitrates added to bacon?

They say nitrates are added to preserve our foods but I do not believe that after doing some tests in our kitchen.

A few weeks ago, 4 to be exact we visited the local farmers market and bought some freshly frozen, freshly cut off the pig, bacon. Nitrate free, salt free, pure pig fat bacon! Mmmmm.

That same day we bought a pack of bacon from our local grocery store, zehrs. This package of bacon has the following ingredients: sodium phosphate, sodium erythorbate, sodium nitrate, smoke.

Now for the test.

We opened each package and cooked up a few pieces of each bacon. First off let me tell you there is a HUGE difference in taste. The organic free range bacon with no additives smelled amazing (who doesn’t love the smell of bacon cooking) while the store bought bacon smelt ok, but not anything like the organic free range bacon did.

Now for the taste test.
Free range all the way. Tasty, thick, greasy good bacon full of flavor and yumminess!

The store bought bacon was thin and did not taste anywhere near as good as the organic free range bacon. It did not taste real. The flavor was missing.

So the taste test goes to Organic free range bacon.

Now for part two of the test.

The freshness test.

Leaving the bacon in the fridge for days which actually turned to weeks.
Within 5 days we noticed a difference with the store bought Presidents Choice bacon we purchased at Zehrs. By day 7 the PC brand bacon had to be thrown out, while the organic free range bacon was still looking great and smelt normal.

10 days passed and we cooked up a few more pieces. 16 days passed and we had cooked a few more pieces, still half of the package left and it still tasted great!

Day 21 and the bacon still looked and smelt fresh in the original wrapping, so we closed it up and forgot about it.

We actually did forget about it till a week later.

Day 33 and it was breakfast time and guess what. We wanted eggs and bacon. Remembering about the bacon I rushed to the fridge, grabbed the bacon out of it and unwrapped it and it was still perfectly fine. No as fresh as day 1 obviously but still in very good condition and still very eatable.

So the freshness test goes to organic free range bacon.

So my question is why do they load up our meats with all these chemicals. Do they really preserve our foods? By my tests they do not. We all know that nitrates are carcinogenic. So what is the real deal??

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