Bacon

[Guest guest]

Packaged bacon almost always contains something called " rennet " which is a

cultured piece of stomach taken from a sheep, cow, etc. It will cause yeast

reactions in those who are sensitive to it (like me). If you are avoiding

cheese (another product that usually contains rennet), you would probably be

best to avoid packaged bacon. Bacon is also often packaged with sugar so

read the label.

However, REAL bacon bought from the butcher that is JUST meat and contains

no other additives should be OK to eat. I would assume it is no different

than pork

Hope that helps!

Ethan

>From: " lagunabrifly " <brianflynn3@...>

>Reply-

>

>Subject: [ ] bacon

>Date: Mon, 28 Jun 2004 20:04:54 -0000

>

> Is bacon allowed on the diet. I can't remember.

> Thanks

>

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[Guest guest]

Dear Penny,

I don't know what is wrong with eating drug free bacon smoked only

with hickory - no other additives. I buy bacon that is only bacon

and it has not been smoked. Maybe someone else has more information

about smoked bacon.

Bee

[Guest guest]

Is it ok to eat regular commercial bacon once in a

while? There isn't anything else available here, and I

keep eyeing it at the grocery store. So far, I've left

it where it is. Thanks, Jeanne

__________________________________________________

[Guest guest]

I found some natural uncured bacon, but it had sugar in it, so no go. Be sure to

read the ingriendients, people!

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[Guest guest]

Hi Rita

There's cooked and uncooked bacon. The cooked bacon, also known as

spek, can be eaten as is. The uncooked bacon needs to be cooked (fried

on a pan etc.)

Irene

> What is the diff.between cured and uncured bacon?

> Thx,Rita

>

>

> ---------------------------------

> Start your day with - make it your home page

>

>

[Guest guest]

Hi Rita,

From my recent research & shopping for bacon, I found that cured bacon is

rubbed with either nitrates & nitrates (illness producing chemicals) & /or

sugar substances: honey, cane sugar/juice, brown sugar, beet or carrot

juice/powder, etc. These ingredients are *not* on the candida diet.

Some gourmet (more pricey) organic bacons are cured with herbs, spices only

& /or merely brine soaked. These herbal cuts are generally foreign (to the

USA) & generally imported. They are okay to eat. Except if they're smoked &

I'm not sure about that part, am still researching it relative to candida.

Maybe others here know the answer to smoked, uncured pork & bacon.

Uncured range-free bacon (fresh pork) doesn't have any of the forbidden

ingredients in it. Some is cured by soaking in salt brine though, which can

be done at home with uncured bacon & is okay to eat. Though the brine soaked

bacon is more watery when cooking it.

One has to read the labels & take note of all the ingredients used in

preparing the bacon.. If the ingredients aren't on the label, don't buy it

or check with the farmer or sales agency how they prepare it & with what

ingredients & methods.

Some sellers state the bacon is organically cured without nitrites or

nitrates but they use things like beet & carrot powder & /or honey, cane

juice, glucose, etc. all of which have sugar in them yet they don't list

those sugars on their labels.

However, most fastidious sellers who're trying hard to keep their range-fed

fresh pork as organic & natural as possible will list all the ingredients

used to prepare & cure the bacon, plus smoking methods, etc. So sometimes it

pays to call the company directly & ask them. Or just search for " uncured "

(fresh pork) range-fed bacon in which none of the above is used at all.

I asked Bee if uncured bacon is safe to eat, given the warnings about the

germ trichinosis sometimes found in pork. These trichinosis infected pigs

are considered " sick " pigs, thus the reason for the " curing " of their meat.

She said she eats uncured bacon all the time & it's safe. Or one can

brine-soak their uncured, free-range pork bacon at home if desired.

Here's more details about fresh, uncured pork, including bacon.

http://www.fsis.usda.gov/OA/pubs/pork.htm

Hope this helps & good luck with your bacon hunting. I just recently found a

store that sells uncured, free-range bacon myself.

Caroline

From: " R " <rashashon@...>

> What is the diff.between cured and uncured bacon?

> Thx,Rita

[Guest guest]

I buy uncured bacon from my butcher when he cuts up my 1/2 hog. The only problem

is it has brown sugar in it. I still eat it occasionally because I miss bacon

and figure most of the sugar must cook off.........that is why a lot of low

carbers eat bacon as the carb count is negligable as it is cooked away.

Saying that, I know that a tiny bit of sugar is still bad for candida but it

doesn't seem to bother me eating it once it awhile.

I would really like to find salt cured bacon without sugar and keep searching

for local suppliers.

Jeanne

[Guest guest]

Thanks a lot for your help Caroline.

Rita

-

__________________________________________________

[Guest guest]

You're welcome.

From: " R " <rashashon@...>

> Thanks a lot for your help Caroline.

> Rita

[Guest guest]

Hi Judith, we're looking for the same ourselves and we're in lin, TN.

We think we may have found a place. I'm going to see the farm next week and

I can let you know.

Mike

[ ] Bacon

Is it possible to get uncured bacon that has not been smoked or processed

with beet powder? If so, where can it be purchased? The only uncured bacon

I have been able to find is processed with honey and/or beet powder. Any

info will be appreciated. Thanks.

Judy

Brentwood, TN

[Guest guest]

Thanks! I wonder if there is an online source? --Judy

[Guest guest]

Judy wrote:

>

> Thanks! I wonder if there is an online source?

==>See if Dr. Mercola offers it at: www.mercola.com - I'm not sure he

does, but he does sell good meats.

Bee

[Guest guest]

I LOVE bacon! I also would like to find a source of acceptable bacon.

No sugar, no nitrates.etc.

- T

--- wrote:

> Date: Wed, 30 Nov 2005 09:51:56 -0600

> From: " Judith " <jparkeris@...>

> Subject: Bacon

>

> Is it possible to get uncured bacon that has not been smoked or

> processed with beet powder? If so, where can it be purchased? The

> only uncured bacon I have been able to find is processed with honey

> and/or beet powder. Any info will be appreciated. Thanks.

>

> Judy

> Brentwood, TN

>

>

[Guest guest]

Jim, and Dylem Vaughn

Rocky Glade Farm

2397 Rocky Glade Road

Eagleville, Tn 37060

615-274-3496

rockygladefarm@...

Re: [ ] Bacon

Thanks! I wonder if there is an online source? --Judy

[Guest guest]

HI from Wyoming: The uncured bacon here in Wyoming is called fresh " Side Pork "

and is untainted in any way, no cures, nada! It doesn't taste like bacon to me,

it tastes like fatty pork steak and I don't enjoy it very much. Don't know if

this helped but it was nice to share.

Tamara Tornado <tamaratornado@...> wrote: I LOVE bacon! I also would like

to find a source of acceptable bacon.

No sugar, no nitrates.etc.

- T

--- wrote:

> Date: Wed, 30 Nov 2005 09:51:56 -0600

> From: " Judith " <jparkeris@...>

> Subject: Bacon

>

> Is it possible to get uncured bacon that has not been smoked or

> processed with beet powder? If so, where can it be purchased? The

> only uncured bacon I have been able to find is processed with honey

> and/or beet powder. Any info will be appreciated. Thanks.

>

> Judy

> Brentwood, TN

>

>

[Guest guest]

Jim & Vaughn

Rocky Glade Farm

615-274-3496

jjvaughn@...

2397 Rocky Glade Road

Eagleville, TN 37060

Re: [ ] Bacon

Thanks! I wonder if there is an online source? --Judy

[Guest guest]

Sue wrote:

>

> bee, how extremely important is it to us yeasty beasty people find

bacon without nitrates and sulfates?

==>Nitrates & sulfites in meats and foods is toxic, and candida

sufferers need to eliminate as many sources of toxins as they can

because the body is so overloaded already with over 79 candida

toxins, which are mostly alcohol.

> I finally found one without sugar and ate all 6 ounces 3 days ago,

then the next day i ate maybe 10 cheezits and a few corn chips, ok

maybe a few more than a few, but im starving. Then yesterday a did

the decaf coffee thing with i believe a sweetner and cream( a friend

made it and doesnt realize the importance of my diet...now she

does : ) and last night i began feeling sick again and today i lack

that good old energy...not severly but enough to be reminded. COuld

i react that quickly or ????

==>Yes, you can react that quickly Sue! When I had candida I would

get an instant migraine headache, which was totally debilitating, if

I ate even one bite of gluten grain bread, and I would almost pass

out and be " out of it " for up to 2 days, from licking the knife that

I made my daughter's peanut butter sandwich with.

==>Sue, have you read the Withdrawal file in the Candida Diet

Folder? It gives you some ideas to help you get over the cravings.

Also read files in the Healing Naturally Folder to understand what

die-off is, and other symptoms, and the healing process.

> also i tend to react to damp weather and get worse during rainey

> weather, which is all we have had here in Jersey. Any connections?

==>Yes, many people with candida have worse symptoms in damp

weather, but when it is drier their symptoms lessen.

Bee

[Guest guest]

> I have been searching for a brand of bacon to buy. I usually shop

at Whole Foods Market but the bacon seems questionable to me. It has

evaporated cane juice. Is this ok to have or is there another brand

that might be better?

==>There are no " brands " that I know of which are safe but I live in

Canada. Maybe other people know and will help you. I buy bacon at

the farmer's market, which hasn't been cured.

Bee

[Guest guest]

>

> > I have been searching for a brand of bacon to buy. I usually shop

> at Whole Foods Market but the bacon seems questionable to me. It has

> evaporated cane juice. Is this ok to have or is there another brand

> that might be better?

>

Lynn are there any farms near you? I found some uncured bacon and ham

that I had no problems with at a small local farm. There is actually a

whole subculture of small farms out there if you look. We get all of

our meats via these farms.

We found several using this site. You can find others by checking out

the farmers markets in the summer.

http://www.localharvest.org/

Andy

[Guest guest]

How much does the bacon usually cost a pound at a farm? Just

wondering.

Thaks!!

Lynn

> > > I have been searching for a brand of bacon to buy. I usually

shop

> > at Whole Foods Market but the bacon seems questionable to me. It

has

> > evaporated cane juice. Is this ok to have or is there another

brand

> > that might be better?

> >

>

>

> Lynn are there any farms near you? I found some uncured bacon and

ham

> that I had no problems with at a small local farm. There is

actually a

> whole subculture of small farms out there if you look. We get all

of

> our meats via these farms.

>

> We found several using this site. You can find others by checking

out

> the farmers markets in the summer.

> http://www.localharvest.org/

>

> Andy

>

[Guest guest]

> How much does the bacon usually cost a pound at a farm? Just

> wondering.

>

> Thaks!!

I was watching Alton Brown on the Food Network the other day. He was

making his own bacon from fresh pork belly. I don't see why one couldn't

buy fresh pork belly, soak it in a brine, and then use it (without smoking

it, although you could, I guess.)

Alton said that the reason sugar was usually added to the brine was to cut

the strong flavor of the salt. I guess you could use some stevia in the

brine, or you could just get fresh pork belly, slice it, rub it with sea

salt and black pepper, and cook it up.

in IN

[Guest guest]

Think it was 6-7 bucks per pound where we went.

> > > > I have been searching for a brand of bacon to buy. I usually

> shop

> > > at Whole Foods Market but the bacon seems questionable to me.

It

> has

> > > evaporated cane juice. Is this ok to have or is there another

> brand

> > > that might be better?

> > >

> >

> >

> > Lynn are there any farms near you? I found some uncured bacon and

> ham

> > that I had no problems with at a small local farm. There is

> actually a

> > whole subculture of small farms out there if you look. We get all

> of

> > our meats via these farms.

> >

> > We found several using this site. You can find others by checking

> out

> > the farmers markets in the summer.

> > http://www.localharvest.org/

> >

> > Andy

> >

>

[Guest guest]

Good Morning!

My best friend and her husband are organic (though not certified) farmers.

This past fall, we were able to purchase 1/2 of a hog from them! It is really

cool!

Anyway, we got the chops, shoulder, yada yada. We ALSO were supposed to

receive about 4-5 pounds of bacon (uncured). And we did!

.

.

.

.

.

In ONE big 5-pound CHUNK!!!! The butcher had messed-up! Our friends offered

to switch it out for sausage...but husband says that we are going to perservere

adn attempt to cut our bacon ourselves!

Mrs B

TOYS: TMX, MMCH, Cars, MORE! http://www.dabscardsandmore.com

Earn $$$$ When BUYING on eBay!

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[Guest guest]

>

> What is wrong with bacon that is cured with salt? Is it that most

of the salt used is not celtic sea salt or other good quality salt?

==>Yes Teoma, that is the only reason - salt isn't that bad actually.

If it is salt cured you can remove some of it by soaking it in water

for about 24 hours.

>Or is there more to it than that? I have found an excellent local

source for pastured bacon. They carry fresh (totally plain) and

seasoned(salt only, no sugar or anything else). Of course the salted

is better but I will stay away from it if I should. The Baked Egg in

Bacon Recipe is divine! Thanks for finding it and posting it on your

site!!

==>I'm glad you are enjoying it!

Luv, Bee

[Guest guest]

asked:

>Does anyone know of a brand of bacon without sugar? I don't see >any at

either Whole Foods or Trader Joe's. Also, is there a >sausage that's ok? Thank

you.

>

Hi Brook, here the answer that Bee said a while back when asked the same

question. As for a good sausage there aren't any for as far as I know. Sorry.

Maddalena

Bee's answer: It is very difficult to get good unadulterated bacon.

There's a trick you can try that removes the bad stuff from bacon. Put the bacon

in a low dish like a glass cake pan. Mix enough water to cover it

(non-chlorinated) and 1 teaspoon of good ocean sea salt; dissolve the sea salt

well and pour it over the bacon. Leave it for 24 hours at room temperature,

strain off the water and mix up another batch of water and sea salt and this

time put it in the fridge for 24 hours. The salt will draw out the impurities

and sugar.