For the Love of Bacon

Bacon was one of the first foods I ever loved. And ice cream. Followed closely by potatoes. But there were actually family stories that included the following statement, "The only thing Cathy would eat was bacon and ice cream." Bacon was always first. I still love bacon, though I have added a few more things to my list of "likes."

My mom cooked with pork quite a bit while I was growing up. We ate ham and pork steaks and pork roasts and pork hocks (smoked with pinto beans...yum!) and, of course, bacon. Pork is a forbidden food in some cultures--mainly Jewish--since being outlawed by God back in the Old Testament days. Now, when God outlaws something, there's always a good reason. Maybe, because knowledge was so limited and nobody understood bacteria and other microscopic critters, it was pointless to try to explain the reasons why pork was bad. Kinda like a kid who asks his parents why they're not supposed to do something, and they ask "why?"...and Mom and Day say, "because I said so."  In his book, Jordan S. Rubin, author of The Maker's Diet, pointed out that the Jewish people were spared many of the diseases that plagued their neighbors, probably because of their very strict diet. Rubin does not eat pork and recommends against it.

But what about today? In our era of enlightenment, can we overcome many of the problems with pork by the way we prepare and store it? Can it be a safe meat? This question has been bumping around in my mind for the last year or so.

In the Fall 2012 Wise Traditions issue (a Weston A. Price Foundation publication), there was a long and informative article called "Save Your Bacon," by Kaayla Daniel, PHD, CCN, that provides some excellent information about the healthiness of bacon and pork in general. (Daniel is the author of The Whole Soy Story, which is packed full of research about the dangers and misperceptions of soy.)

Here are some surprises:

• Half the fat in bacon is monounsaturated, mostly consisting of the same oleic acid found in olive oil
• Pork fat contains a novel form of phosphatidylcholine that possesses antioxidant activity superior to vitamin E
• Bacon fat from pastured pigs contains fat-soluble vitamin D
• Although lard (pork fat) has no vitamin A in it, when added to a vitamin A deficient lab rat's diet, that deficiency was notably reversed.

Another interesting point was made in this article about cooked fresh pork. In a recent Weston A. Price Foundation study, eating a cooked pork chop caused the normal blood of healthy volunteers to "clump up in a pathological way." Marinating fresh pork cuts in vinegar, lemon juice or a salt cure appears to eliminate whatever toxin or allergen responsible for the blood clumping from cooked pork. This tip, all by itself, makes me feel better about eating pork!

Now lets talk about everyone's major concern when it comes to bacon -- nitrates and nitrites. Simply put, nitrites and nitrates are chemical constructions. Nitrite is one molecule of nitrogen and two molecules of oxygen. Nitrate is one molecule of nitrogen and three molecules of oxygen. Nitrites per the National Academy of Sciences do not directly harm us. Nitrates and nitrites are part of nature's cycle and are found in plants, animals, and water. We need not fear them. According to some estimates, people normally consume more nitrates from vegetables (80 to 90 percent) than from cured meats.

The culprit is not the nitrates and nitrites but nitrosamines, their carcinogenic byproduct. Nitrosamines can form when nitrates are subjected to high temperatures. For this reason nitrates are no longer used to cure bacon, as bacon is typically fried at very high heat, often to oblivion...at least in my kitchen. Furthermore, some of the nitrosamine problems in pork are quite possibly related to the meat itself or to the shortcut methods used to cure it. "Ready-made" sources of nitrosamines are present in many other places not connected to cured meats. According to Daniels' article, these can include "soy protein isolates, nonfat dry milk, and other products that have undergone spray-drying processes...some types of beer, cigarettes, nipples of baby bottles and the rubber used with braces in orthodontics." In addition, liquid smoke, of the kind used in processing factory-style bacon and other smoked meats, is quite possibly more carcinogenic than cigarette smoke concentrate, according to some studies being done by the European Food Safety Authority.

The point is, traditional methods of preparing food (curing among them) are not the problem. It is when food manufacturers substitute highly processed and unnatural alternatives for the longer, more patient methods of food preservation that health problems arise.

Another byproduct of nitrates and nitrites is nitric oxide. When nitrates and nitrites lose their extra oxygen molecules, they become the very healthy and necessary compound called nitric oxide (or nitrogen oxide), or NO--one molecule of nitrogen, one molecule of oxygen.  NO is what's called a "signaling" molecule in the body because it can literally communicate with other molecules. Nitric oxide plays an important role in lowering blood pressure and triglyceride levels. It improves blood flow and benefits the immune system. Nitric oxide is formed in cured meats when bacteria breaks down the nitrates and nitrites. In the human body, nitric oxide forms when nitrates interact with antioxidants. Vegetables containing nitrites are often packaged with their own antioxidants to make this important conversion. A diet high in antioxidants will provide the same benefit with cured meat consumption.

You may be asking yourself about now, if nitrites are no big deal...maybe even healthy, why is everybody afraid of them? I have to tell you, I certainly was until I tackled the research for this post. I'm not sure I can answer that question except perhaps with the same reasoning that everyone believes fat is bad. There is a certain mob-mentality, if you will, that sometimes attaches itself to an idea and before you know it takes on a life of its own, oblivious to reason or common sense. It becomes entrenched in the common mindset and, in time, indistinguishable from an actual fact. This seems to be the case with nitrites. 

And, once a food component takes on a negative image, the food industry goes into action to come up with a "safe" alternative. Problem is, they rarely go to the trouble to make SURE it's safe. With the onset of the "nitrites are bad" theory, meat manufacturers have given us a product called "uncured" bacon--bacon, they say, made without nitrites. Except for one very important thing-- it's not true.

There's no such thing as "uncured" bacon. The distinction is whether the bacon is cured using the traditional method of nitrite salts or the newfangled "natural" method of substituting celery powder or celery juice for the nitrite salt. The truth is, nitrite is nitrite, whether it comes from a natural source like celery, or whether it's made in a lab. What makes nitrite salts a better alternative is that they can be precisely measured to insure the proper amount for curing a particular cut of meat. On the other hand, celery powder goes through a conversion process to produce nitrite. It is certainly possible to measure the celery powder, but it is completely impossible to know how much nitrite that batch of celery powder will produce. Without that precise measurement, you may get much more nitrite in the the meat than recommended--or much less. Either scenario is cause for concern. 

The key to eating bacon, or any pork meat, confidently is in the way the pig is raised and fed, as with any animal we eat; because what the animal eats will ultimately find its way to us, when we eat it. 

Since Mark and I both love pork, I have been searching for a farm that raises its pigs in a truly pig-natural environment. Here's my criteria:  no soy, no hormones or antibiotics, and the freedom for the pigs to root around the way wild pigs would for whatever they root around for in the wild--roots, I suppose--for at least part of the year when weather permits. I have actually found a fairly local farm that raises their pigs just this way, but now that I know what I know about nitrites and the unpredictability of celery salt in curing bacon, I've been hesitating to make a purchase. I'm sure the farmer's wife (with whom I've been communicating by email) think's I'm a nutcase by now. I even had the audacity to send her an excerpt from the bacon article about traditional curing methods. (Cheeky, I know.)

How do you convince someone--a business, or even a person--that an established practice (like substituting nitrite salts with "natural" celery salts) has been wrong all this time and should be dropped in favor of the old ways? I can tell you that the established nutrition world does not have a corner on entrenchment! Now, if I can find traditionally raised pork with traditionally cured bacon--THAT will be the jackpot.

In the meantime I will put up with the celery-cured bacon if that's what it takes to get wholesome meat. And, no, I will not give up my bacon... don't even think about it!

Can there be fig without Newton?

One of my favorite cookies of all time is the modest Fig Newton. I've always liked them, and they've been around forever...well, since before I was born, at least. In fact the Fig Newton entered American life in the year 1891 in Newton, Massachusetts. There was a time (not so long ago) I could eat a half package of Fig Newtons by myself. And call it lunch! They were the “health food” of cookies. Of course, now that I see the proverbial "Matrix" for what it is, I don't eat these little monsters any more-- even the "organic" ones.

But up until this week, I had never tasted a fresh real fig fruit. I didn't really know what they looked or felt like or how big they were. For all I knew, figs were globs of blackish seedy tar-like goop, hanging on a tree, wrapped in cookie dough. So there I was at the grocery store doing my weekly shopping when I saw them--right in with the fruit, piled up in little plastic baskets. And without more than a second's consideration, I grabbed one, stuck it in my cart, and took the mysterious little fruits home.

The Fig has an interesting history. It is native to the Middle East and one of the oldest fruits recognized by mankind. It’s mentioned in the Bible more than once and in Sumerian stone tablets dating back to 2500 B.C. Figs share the distinction of being Cleopatra’s favorite fruit and the tree from which our first parents got their first tenuous clothing (fig leaves are big leaves). The Spaniards brought the fig to the New World in 1520 and now they grow it in California. As a matter of fact, California is currently the third largest producer. There are hundreds of varieties of fig, but you’ll be lucky to see more than a few of those in the grocery store, the Black Mission Fig being one of the most common. The fig tree bears fruit twice a year, once in the early summer (a smaller crop) and again in late fall…which is why they are now in season.

Nutritionally, figs pack a pretty big punch. Although they are high in sugar, particularly when dried, they are loaded with minerals. Dried figs are higher in calcium per serving than milk. They are also a good source of potassium, trace minerals, and fiber and contain some vitamin B-6. Finally, they are a good source of phytonutrients and anti-oxidants. Health benefit claims for this fruit include improved bone density (due to all the great minerals), protection from macular degeneration, protection against post-menopausal breast cancer, and improved serum cholesterol levels—all things that would benefit a woman of my…let’s just say, maturity.

Imagining the scrumptious taste of fig bars, I tried my first taste of fresh fig. I was underwhelmed. Fresh figs are a very fragile fruit and give you only a day or so to use them, which is why they’re most often dried. So out came the iPad and soon I was looking at articles on “how to serve figs.” My guinea pig husband was served a salad of fresh greens, fresh figs, walnuts, and pear vinaigrette dressing for dinner. The walnuts helped. I decided to broil the last half-dozen or so and put them in the fridge to eat over the next couple days.

All the articles I've read about figs have praised their fabulous taste with words like “luscious” and “sweet honeyed taste” and “full of flavor.” Not my experience. Perhaps my figs were overripe, or maybe my expectations were based on the more condensed taste of dried figs (or Fig Newtons)…but such is the nature of trying new things. Sometimes we’re wowed from the start, and sometimes it takes a few tries to find our groove. For me, the jury’s still out. But I know I’ll be shopping for dried figs next. And, who knows—maybe I’ll give the fresh ones another chance. After all, figs have been around a long time. They deserve more respect than one feeble attempt to like them. Don’t you agree?

So, what about you? Have you tried figs yet? Do you have a favorite fig recipe using either fresh or dried figs (natural ingredients only)?

More fig information, if you're interested...

California Figs

Fig fruit nutrition facts

Organic Black Mission Figs Nutrition

Health Benefits of Figs

What "extrusion" does to food (as in Fig Newtons)

The Common Fig (Wikipedia)

Preparing for the Worst

Last week, the Northeast experienced one of the worst natural disasters of the century—Hurricane Sandy. Over two million people lost their electricity; many lost their homes and belongings…some lost their lives. whole neighborhoods were wiped out, and damage is in the billions of dollars. My heart goes out to them as they struggle, not to rebuild—that will come later, but to merely survive.

And yet, I can’t help but question why there are so many who find themselves out of food and water after barely one week. Of course, those who are homeless will be in that situation. No matter how much food and water you stock for an emergency, if the storm demolishes your home, those stores are gone as well. But what about the others?

If the story of Hurricane Katrina taught us nothing else, it should have taught us that government can never respond as promised in the aftermath of a widespread catastrophe. Those who expect white knights in FEMA trucks to show up on their doorstep with food, water, and blankets as soon as the winds die down will be gravely disappointed. Damaged infrastructure shows no favoritism. If your vehicle can’t get out, their vehicle can’t get in. And the red tape of bureaucracy strangles efficiency. The bigger it is, the slower it moves...I think that's some kind of natural law.

This week, the country has yet another practical example of the importance of personal responsibility and preparedness.

I lived almost two decades in California before moving to Minnesota. One of the natural disasters common to that state is earthquakes. The small private school at which I worked as a secretary sat less than a mile from the San Andreas Fault, and as part of our annual activities, we engaged in disaster preparedness. Students were required, as part of their school supplies, to bring in a backpack the first week of school filled with certain specific items. The school itself maintained several 50-gallon barrels filled with blankets, first aid items, food, bottled water, and other items deemed necessary to sustain students and teachers who may not be able to go home in the event of a major earthquake for several days to a week. We never had to rely on this preparation, thank God. But, as a school, we took it seriously.

Now, as a private person? Well, I didn't do too well. My family had food in the pantry, but probably not even a one-month supply. Water? Whatever came out of the faucet was pretty much it. You see, I took for granted that even in a major quake, we’d somehow manage.

That kind of mindset is common to a society whose faith in the “system” is based on an incredibly false perception that the government can efficiently step in and save the day when disaster strikes. That misplaced faith is quickly shattered by reality. We’re watching this unfold as devastated East Coasters are crying into the TV cameras, “We need food! We need water! We’re going to die!”…after only three days.

I am loathe to judge any of them, because until fairly recently, I would have been in the same spot. Minnesota doesn’t have to worry about earthquakes. We don’t have hurricanes. Occasionally we get a tornado, but damage from tornadoes (at least in our part of the country) is isolated and “manageable”—as disasters go. Sometimes we get snowed in, but around here, that doesn’t last more than a couple days at most. My sense of being prepared for a possible disaster was pretty weak.

Lately, though, I’m beginning to understand that disasters come in all flavors. New York and New Jersey were struck by a disaster they could see coming, as it were. Perhaps they never believed it could be as bad as it was. Perhaps they put too much confidence in the government. What about the disasters we don’t see coming. The world we live in is unpredictable--there are rumors of war and threats of terrorism in the news every day. Nuclear threats. EMP threats. Threats of economic upheaval. The life we know could change in an instant. Yet we live our lives as though tomorrow will always be the same as today. The technical term for this is the “Normalcy Bias.” It is normalcy bias that keeps us from preparing for the unimaginable…even when we’re warned in advance. 

For various reasons, being prepared for “the worst” may never be possible. Not everybody can afford a backup power generator for their home or a year’s supply of food. But there are some things everyone—yes, even the less fortunate—can do. Here is a short list.

• Keep at least two weeks of water stored (at least 2 quarts per day per person)--more if you can manage it. Anyone can do this. Bottled water (which I don’t recommend for daily use, but emergencies are different) is relatively inexpensive and can be purchased over time. 
• Keep at least two weeks of emergency food storage. This should be food you can eat without power (i.e. doesn’t need cooking), like tuna, canned fruits and vegetables, nut butters and crackers, nuts, dried fruit, jerky, etc. Don’t forget paper towels, wet wipes and plastic bags (for cleaning up). 
• Keep a first aid kit. You can get a standard first aid kit at any drug store for as little as $15 or $20. 
• If you rely on prescription drugs, make sure you have a one-month emergency supply—put it with your first aid kit so it’s handy. 
• Keep an oil lamp or two (with extra oil) or long-lasting candles & matches. 
• Keep a cash stash—at least $100, more if you can manage it. You may not be able to access an ATM for awhile. 
• If you own a car, try to keep your gas tank at least half full all the time. 

A few simple precautions can make the difference between riding out a catastrophe and unbearable misery.

These days I keep my pantry stocked with food and water. I hope you do, too. We're even talking about buying a generator for the house...next year. (Normalcy bias.)

As I write this post, I think of the many folks still suffering from the devastation of Sandy, and my thoughts and prayers go out to them. But wishing them well is not going to keep them warm or fed. (James 2:14-16)

On that note, here are two of my favorite charities, both of which are involved in helping the victims of Hurricane Sandy. 

I encourage you to share with me the blessing of giving to one of these or a charity of your choice.

Mercury One 

Salvation Army

More information on preparedness