My vegetarian dentist was stumped when I asked him what those canines are for.
4 Likes
This is about nitrite preservatives, right?
If so that would have been good to include in the article.
4 Likes
Thank you for that injection of rationality. The point, as with most food issues, is excess… not that the occasional sausage means you’re certain to get cancer. The WHO’s job is just to say that there is a statistically significant measurable impact. It’s the media that turns it into “OMG YOU’RE GONNA DIE!!!”
2 Likes
Doesn’t the 2nd Amendment guarantee the right to bear bacon? Ted Cruz should initiate a U.S. default on its debt if this bacon confiscation effort continues.
Let’s see, country with highest per capita pork consumption, China. One of the lowest countries for colon or pancreatic cancer, China (actually Asia as a region, outside of Japan) has the highest pork consumption yet the lowest rates of those types of cancer.
I call bullshit.
4 Likes
Obama is gonna take your bacon away from you!
I’ll give you my bacon when you pry it from my cold, dead hands
3 Likes
Correction - your cold, dead, greasy hands
2 Likes
Obama wants my pork chops?
ΜΟΛΩΝ ΛΑΒΕ.
hey don’t say evil things like that…bacon is the most godly thing we have on this planet…sorry ms piggy but you do look deeelicious
1 Like
well since I live in Louisiana and I am a stones throw from cancer ally and I smoke cigs …I can only tell ya I will take the chance on eatin that wonderful crunchy tasty thing we call bacon… food of the gods
3 Likes
And maybe salt and animal fat. Of course, at Trader Joe’s or elsewhere you can get “healthy ham” at a reasonable price which has half the salt and very low fat but does have nitrites, or various uncured versions of bacon including turkey bacon and other such meat products. Keep them in the freezer and only take out a slice when you use it and don’t defrost first and leave it in the refrigerator but cook immediately.
OK, not quite the same as half-fat high salt nitrite laden American bacon, but there’s the whole cancer and heart attack thing to consider.
Well, I think Ted cooks it by wrapping it around the hot barrel of his assault rifle.
2 Likes
One of my few life rules is I never turn down a fried shrimp or crab po’ boy.
I may make a mean etouffee, and based on what goes into it, it isn’t even very unhealthy. Half a stick of butter spread out over 6 servings isn’t bad.
But I’ve never been able to make a good Lousiana red bean and rice, and I think the missing ingredient is copious amounts of bacon grease :-/
1 Like
They just hate us because of our freedoms.
1 Like
Reminds me of the joke:
A guy goes to his doctor and asks, “Hey doc, will I live longer if I give up eating meat?” And the doctor says, “No, but it will seem longer.”
2 Likes
Holy Cow!
2 Likes
Scare quote headlines on TPM wrong on the fundamentals. Must be Monday.
1 Like
Thank you for posting the above. Fat doesn’t make you fat, sugar and all the other artificial shit we eat makes you fat. That’s partly why Americans continue to get bigger and bigger even though we consume more and more reduced fat, low fat, and no fat foods. These foods are made low or no fat by simply replacing the fat with sugar and other chemicals. We’re far better off with the fat.
1 Like
Wouldn’t countries in Asia which have higher instances of pork , a white meat, consumption having lower rates of colon/pancreatic cancer fit with the conclusion that red meat increases the risk of those disease, so long as they are eating the pork in a non-processed form, i.e. without the added salts and nitrates that often go into bacon, sausage, and ham?
It is only called a “white meat” in the ad campaign put together by the U.S. National Pork Board to position pork as “pork, the other white meat”, which ran for over two decades (starting in 1987 and ending in 2011) and was obviously very successful, since resulted in 87% of consumers identifying pork with the slogan. Yet for health and nutritional purposes, pork is in fact a red meat and classified by the USDA as such.
3 Likes