Cured Vs. Uncured!!

This morning as I was having breakfast, I noticed on my Turkey Bacon package that is said the meat was uncured. I thought to myself "Does eating uncured meat really make a difference". Being the health conscious person that I am, it shocked me that I didn't know the answer. So once we set out to research and uncovered the Good, Bad and Ugly about Uncured meat.

Uncured Means:

No Sodium Nitrites-According to extensive research nitrites can cause cancer in many situations. When meat containing nitrites are heated on high temperatures, the nitrites mix with amines, a compound naturally present in meat, to form nitrosamines, a carcinogen. A 2011 study, done by the American Journal of Clinical Nutrition, found that those who consumed dietary nitrites had higher levels of gastrointestinal cancer. 
No Artificial Preservatives-Most uncured bacon contains no artificial preservatives. Meaning uncured is healthier, but can also go bad faster, so make sure to use it before it goes bad.
No MSG-Uncured bacon is also free of MSG, Monosodium glutamate. MSG is a food additive that cause some symptoms in consumers such as sweating, nausea, chest pain, and headache. 


But Make sure to.....
Make sure to check the sodium content, because some uncured has more salt to replace the list sodium nitrites. Also make sure to buy uncured from a reputable company that used enough natural ingredients to prevent infections.



Needless to say after all this research my UNCURED turkey bacon tasted that much better.