But where does bacon come from? How is it made?  And should we feel okay about indulging in its crispy goodness? Is bacon sustainably produced?

We traced back to the farm to see what we could learn about bacon’s back story. Good bacon starts with the care of the pigs, said Dr. Joel DeRouchey, an Extension specialist in swine nutrition and management at Kansas State University.

“Animal husbandry practices are essential to raising healthy pigs that produce wholesome pork products,” he said.

Animal husbandry includes all the practices that go into caring for the animals.

“This involves a relationship with a veterinarian to help monitor herd health, well maintained housing facilities that provide the proper environment and temperature,” Dr. DeRouchey explained. “Above all, it involves well trained caretakers of the pigs. Pig farmers and their employees go through training in pig care, pig observation and health observation, among many other areas of the Pork Quality Assurance Program.

Pork Quality Assurance is an education program that includes food safety, animal well-being, environmental stewardship, worker safety, public health and community.

It’s well known that pigs like to eat. Their feed is a mixture of ingredients to meet their needs at every stage of growth.

“Pigs eat a nutritionally balanced diet that contains a complete mixture of grain (generally corn but in some locations also wheat or sorghum), protein (generally soybean meal), feed-type amino acids and vitamins and minerals to meet their body needs for growth and health,” Dr. DeRouchey said.

The farm’s location and nearby feed sources also affect pigs’ diet, he explained. Pigs sometimes also eat co-products from corn and wheat processing, bakery food blends from human food processing and fats and oils.

“When pigs are fed a nutritionally balanced diet, they develop the proper lean muscle as they grow which allows them to have the highest quality meat possible. This means minerals such as zinc and various vitamins that make pork more nutritious to eat,” Dr. DeRouchey said.

Pork producers have taken steps to make farming more sustainable. These changes have made it possible to produce more bacon using fewer natural resources.

“A focus on continuous improvement over the past 55 years in raising swine has led to a reduction in land use by 76 percent, water use by 25 percent, decreased energy needs by 7 percent and carbon footprint by 7 percent for every pound of pork produced,” DeRouchey said. Read more.

The pigs also enhance sustainability by producing their own fertilizer.

“Pork producers are dedicated soil conservationists by properly returning manure nutrients to the soil to raise the feed for future pigs and other uses of grains and protein crops,” he said.

Growing crops such as soybeans and corn that pigs eat has also become more sustainable. Crop farmers use practices such as:

• Rotating crops and planting cover crops to improve soil health
• Reducing the amount of tillage or “digging up” the soil
• Using GPS and precision technology to ensure crops receive just what they need at the right time.

Together, these practices make farming more sustainable, which means more bacon with less impact on the environment. Read more.

Once the pigs are fully grown, they are transported to a processing facility where they are harvested. Dr. Travis O’Quinn, associate professor of animal science and industry at Kansas State, explained what happens during processing.

“After the animal is harvested, it is typically chilled for 18 to24 hours. Following chilling, the carcass is broken down into various primal cuts – ham, Boston shoulder, picnic shoulder, loin and belly,” he said.

Each pig will yield about 130 pounds of retail meat – including 35 pounds of bacon. That’s enough for 175 BLTs!

“Bacon comes from the belly, or the section of meat that is removed from the sides and belly of the animal,” Dr. O’Quinn said. “To produce bacon, bellies are skinned and then injected with a brine solution that contains salt, sugar, sodium nitrate and other flavorings. Then the bellies are typically tumbled to allow for brine uptake and protein extraction.”

Then, the real flavor comes in.

“Following tumbling, the bellies are smoked and cooked in a commercial smokehouse with smoke applied either through natural hardwood smoke or liquid smoke application,” he said.

Different techniques produce various bacon flavors.

“Most commonly, different types of smoke (hickory, apple, maple, etc.) produce different flavors of products. Other times additional flavorings – jalapeno or black pepper – are added on top of the finished bacon immediately prior to packaging,” Dr. O’Quinn explained.

Once the bellies are smoked, they are chilled, pressed, sliced, packaged and transported to restaurants and stores. When looking over those packages of bacon, Dr. O’Quinn shared advice on how to choose the best bacon.

“The key characteristic consumers should evaluate when purchasing bacon should be on the lean-to-fat ratio. Higher amounts of lean and lower amounts of fat in a bacon slice is most desirable,” he said.

Bacon comes from pigs who are cared for on the farm and fed ingredients that are sustainably raised. In processing, the belly is specially prepared to produce wonderful bacon goodness.

The post How Is Bacon Produced? appeared first on Best Food Facts.

What are nitrates and nitrites?

Dr. MacDonald: “Nitrogen is an essential element for all forms of life. The nitrogen cycle wherein nitrogen is used and released involves the formation of nitrates and nitrites by plants, animals and microorganisms.

“There are several forms of nitrates in nature. These three are naturally occurring:

• Nitric oxide (NO) is a gas and is created in the atmosphere by lightning and radiation, it is carried into the soil by rain. Humans and most animals also utilize nitric oxide as a regulatory molecule. For example, NO is essential for proper functioning of the cells that line arteries and veins. In fact, nitroglycerin, a form of nitrates, has been used for many decades as a medication to treat angina because it causes relaxation of blood vessels.
• Nitrite (NO₂) is formed by microorganisms in the soil as they breakdown animal matter and is widely found in plant foods and drinking water. This is the major form that would be found in our diets.
• Nitrate (NO₃) is present in natural mineral deposits such as saltpeter.

“In our bodies, nitrate that is consumed in foods or water can be converted to nitrites by oral bacteria which are then absorbed and used to make nitric oxide. Nitrates are efficiently absorbed from the stomach and intestines into the blood, but the majority is excreted through the urine. A balance of nitrate levels is maintained by this system.”

How are nitrates used in foods?

Dr. MacDonald: “Nitrates are used primarily in the curing of meats to maintain the color of red meats and to block the growth of the deadly bacteria Clostridium botulinum that can thrive in oxygen-deprived environments such as occur in cured meats.”

Should we be concerned about consuming nitrates?

Dr. MacDonald: “The amount of nitrates added to cured meats is magnitudes less the amounts of nitrates we consume in plant foods. The acceptable daily intake of nitrate is in the range of about 260 mg for a 150-pound adult. One hot dog has about 10 mg of nitrates, so consuming even three hot dogs will not come close to the amount that would be considered high. In fact, eating a cup of spinach provides nearly 140 mg of nitrates, which is much higher than the amount in three hot dogs.”

Plants often contain more nitrates than meats do.
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What are natures nitrates or preservatives that are used in food? Are they safe?

Dr. MacDonald: “Natural nitrates are really no different chemically than the nitrates used in food processing. The body sees them exactly the same. Because plants are rich sources of nitrates, some food processors have begun using celery juice as a way to ‘naturally cure’ meats. The action of the nitrates from celery is exactly the same as the synthetic nitrates. It is important that if people are trying to naturally cure their own meats using plant-derived nitrates that they ensure the amount of nitrates is sufficient to inhibit Clostridium. It may not be possible to know the amount of nitrates in the plant juice and the amount can vary depending on how the plant was grown. Clostridium botulinum releases a deadly toxin, so it is not wise to take changes on using a natural cure if you are not positive it contains enough nitrate to be effective.”

Are there health concerns about consuming too many cured meats?

Dr. MacDonald: “Cured meats have been a target for health concerns recently. The evidence suggests that in cultures where the diets include regular (daily) consumption of meats that have been cured, smoked, and salted have higher risks of stomach cancer. It is difficult to separate the exact cause and effect of this relationship because of the many variables. It is known that smoked foods contain a variety of potential cancer-causing compounds, and high salt intakes cause damage to the stomach lining that may be related to cancer progression. There is no evidence that nitrate-cured meats, in particular, increase the risk of cancer in the US. Given the small amount of nitrates that are contributed from cured meats, in comparison to vegetables and drinking water, is seems unreasonable to be concerned about eating foods that are preserved with nitrates.”

What should people keep in mind when choosing deli and cured meats?

Dr. MacDonald: “A diet that is balanced with a wide variety of foods, including fruits, vegetables, lean meats and legumes, dairy and whole grains continues to be the best recommendation for a healthy lifestyle. Consuming deli meats, sausages, ham and even hot dogs in moderation is unlikely to increase overall disease risk.”

Nitrates are used to cure meats and prevent deadly bacteria from developing. Nitrates naturally occur in many plants. Synthetic nitrates and plant-derived nitrates are used exactly the same by the body. Consuming cured deli meats in moderation can be part of balanced diet.

The post Nitrates in Processed Meats: What’s the Risk? appeared first on Best Food Facts.

1. Should I Wash Fresh Fruit in Vinegar? – Fruits and vegetables are important components to any diet, so we’re glad to know that you’re concerned with how to clean your apple before taking a bite.
2. Consumer Question – Is It OK to Use Leftover Onions? – We first received questions about this topic back in 2011…and four years later it still seems to be a concern for some of you. Luckily, we were able to chat with Dr. Ruth MacDonald from Iowa State University to get some advice on what to do with that half of an onion you have in your fridge.
3. What’s Healthier? Pork Bacon or Turkey Bacon? – Trying to be health-conscious when it comes to your morning protein? We spoke with a meat science expert to find out about all things bacon – including whether turkey bacon is actually healthier.
4. Egg Prices on the Rise – Earlier this year several cases of avian influenza broke out across the United States affecting millions of hens. Not only were poultry farmers affected, but everyday consumers such as yourselves. We sought out some answers in regards to fluctuating egg prices.
5. The Beef with Hormones – and 8 Other Foods You Might Find Them In – We’ve noticed that consumers are increasingly curious about what goes into producing their food, with hormones in meat being a top concern. We reached out to an expert to learn more about hormones in beef and a few other foods we don’t usually think of as containing hormones.
6. What Foods are Genetically Modified? – When it comes to the food we’re eating, many consumers are curious about genetically modified foods and where they are found. We put together an easy-to-understand infographic explaining which foods are actually genetically modified and commercially available in the United States.
7. Is Apple Cider Vinegar a Health Cure-All? – Miracle health cures are all over the web these days and one that we saw frequently this year was apple cider vinegar, which has been said to aid with diabetes, high cholesterol and even cancer as well as other diseases. We reached out to a registered dietitian and nutrition expert to get the facts on the nutritional benefits of regular apple cider vinegar consumption.
8. Spittin’ Seeds? Not with Seedless Watermelons – Contrary to popular belief, seedless watermelons are not the product of genetic modification. We checked in with Dr. Kevin Folta to learn more about the process behind seedless watermelons.
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The post 2015: The Year in Review appeared first on Best Food Facts.

You may have recently heard about the World Health Organization’s announcement regarding processed meats being carcinogenic or cancer-causing. Here are the top three things you should know about this announcement.

1. There Are Many Different Types of Meats Included in the Report

The report is in reference to processed meat and red meat. Processed meat is defined as any meat that’s been “transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation.” Red meat is beef, veal, pork, lamb, mutton or goat.

2. Carcinogen Classification Can be Confusing

In the report, the International Agency for Research on Cancer (IARC), a well-known and respected agency of the World Health Organization, groups processed meat in the same carcinogenic group as smoking and alcohol and red meat in the same group as ultraviolet radiation. It’s important to remember that this classification indicates the hazard level of red and processed meats as it relates to cancer, but not the potential risk or how potent a carcinogen red and processed meats are. 

While the report found that daily consumption of processed meat (50 grams or 3 slices of bacon) may raise the risk of colorectal cancer, this was an increase by 18 percent (.18), not to 18 percent (18.0). According to the National Cancer Institute, an average American’s lifetime risk of developing colorectal cancer is 4.5 percent. If you were to consume 50 grams of processed meat daily, your possible risk would increase to 5.3 percent, which is very low.

3. This Doesn’t Mean You Should Avoid Red and Processed Meats; Moderation is Key

If you are eating a diet that is high in meat products and processed meats, you may want to consider cutting back a bit. However, you don’t need to eliminate them. They can be enjoyed in moderation as part of a balanced and active lifestyle.

_{Image: Bacon by cyclonebill is licensed by CC BY SA 2.0.}

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What is center-cut bacon? Does it have less fat than regular bacon?

Dr. Janeal Yancey: “Center-cut bacon doesn’t have a standard of identity defined by USDA. According to the North American Meat Processor’s Guide, center-cut bellies (bacon comes from the belly of a pig) have had the fatty portions from the very top and very bottom removed. The general understanding in the industry is that center-cut slices of bacon are usually the highest quality slices. The term center cut is used to tell the consumer that these are the leaner and more uniform slices.

We’ve done some research on the leanness and fattiness of different sections of the belly, and we’ve found that generally, there’s more variation from top to bottom than there is from front to back. If you slice the belly from the front to the back, you’re actually going to have more variation within each slice than between slices.

Because consumers want lean, uniform bacon, meat processors visually appraise the slices. When they’re packaging center-cut bacon, they’re more discriminatory against those fattier, less uniform slices. They pull in leaner slices. It results in a higher protein level in the Nutrition Facts.”

Is center-cut bacon healthier?

Dr. Janeal Yancey: “Center-cut bacon is leaner. It has more protein and less fat. When you compare it to regular bacon from the same company, it has about 10 fewer calories per serving, and 15 fewer calories from fat.”

Is pork bacon or turkey bacon healthier?

Dr. Janeal Yancey: “When it comes to turkey bacon vs. pork bacon, we can compare nutrition facts. When comparing products from the same company, a serving of pork center-cut bacon has 60 calories, 35 calories from fat, 210 mg of sodium, 1.5 grams of saturated fat, 3.5 grams of total fat, 15 mg of cholesterol and 6 grams of protein.

Turkey bacon from the same company has 35 calories, 25 calories from fat, 180 mg of sodium, 1 gram of saturated fat, 3 grams of total fat, 15 mg cholesterol, but only 2 grams of protein.

It’s important to note that turkeys don’t have a belly to slice bacon from (well, turkeys do have a belly, but you aren’t going to get very big slices). Meat processors make turkey bacon from ground up turkey and flavor it to taste like bacon. Ground up dark meat is layered on ground up light meat, and the product is kind of like turkey sausage. These layers of different shades of meat, using ground turkey, allow the processors to add in as little or as much fat as they like. In pork bacon, the amount of fat is dictated by how fat the pig belly was.

The difference between servings of pork bacon and turkey bacon is only about 25 calories. Turkey bacon is leaner, but it has less protein.”

Turkey bacon is leaner with 25 less calories than pork bacon, but it also has less protein.
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Are there ways to cook bacon to make it healthier?

Dr. Janeal Yancey: “Not really. Bacon is what it is. When you cook it, the fat is going to stay there. Whether it is microwaved, baked in the oven, or fried, there isn’t a way to cook it to make it healthier.”

Is bacon as bad for you as we are led to believe?

Dr. Janeal Yancey: “Bacon is not a lean cut of meat. But it’s really tasty and people enjoy it. It’s not inherently bad for you, but don’t fool yourself into believing that it’s all protein, either.”

Should we be worried about nitrates or nitrites in bacon?

Dr. Janeal Yancey: “Bacon contains nitrates and nitrites, which, in meat, become nitric oxide. Nitric oxide reacts with the muscle and creates the pretty pink color and cured flavor that we associate with processed meats. It helps make the meat safer because it inhibits microorganism growth and spoilage. Nitrates have been given a bad rap, but the old studies that showed a correlation between nitrates and cancer have been largely debunked by today’s scientists. Research from the University of Texas shows that nitrates and nitrites are actually healthy for you and part of a healthy lifestyle. We consume a lot of them in green leafy vegetables, actually.”

For more information about nitrates and nitrites, Dr. Yancey referenced this Meat Myth Crushers video with expert Nathan Bryan, PhD, Assistant Professor, Institute of Molecular Medicine, University of Texas Health Science Center at Houston.

_{“Bacon” by cyclonebillmizo is licensed under CC BY-SA.}

The post What’s Healthier? Pork Bacon or Turkey Bacon? appeared first on Best Food Facts.

_{True or Not? “We will experience a bacon shortage in 2013.”}

_{Image: “Bacon” by cyclonebill is licensed under CC BY-SA 2.0.}

The post “We will experience a bacon shortage in 2013.” appeared first on Best Food Facts.