Hmm.... I blame reptilians.

Hey, we gotta have SOME sort of population control.

People know this for long time but its the 'the shop wont sell it if its dangerous'.

I too used grab a cheap load of bacon occasionally when I don't make it to the Butchers.
To be honest its something I have stopped doing it because its not "good to eat bacon", rather have less that is actually good quality bacon.

The British Public need to train themselves to shop intelligently but current economy makes it very hard for them to think straight and plan meals and so on.

-edited bad wordage.

Thank God the Founding Fathers had the gall to declare independence in 1776.

Its ok! Im sure the "Science" will make some fake meat bacon with an ingredient list a mile long of ♥♥♥♥ people cant even pronounce lol.

The secret is not to eat 3 packs every day.

All cured meat is harmful.

I guess they are giving the farming conspiracy a taste of their own medicine. Serves them right for all trouble they cause.

UK food has no standards. In a supermarket there are like 3 aisles of healthy stuff and over 30 of processed ♥♥♥♥.

Joe Wicks made a program about it a while ago where he made the most toxic protein bar he could, and then got it in the shops for sale with no safety checks.

Originally posted by SirSeanicus:

Thank God the Founding Fathers had the gall to declare independence in 1776.

So we can freely kill each other with poison.

Originally posted by Ni-Neith:

reduce exposure to nitrites

this is strange because curing salt is required to make bacon. it has nitrites in it and thats what advances the curing process safely, by preventing the growth of dangerous bacteria.

during the process the nitrites are to be WASHED OFF THE BACON VIGOROUSLY WITH PHYSICAL FORCE lol, before advancing it to the next stage. (the meat shalll not be handled directly with hands, only washed and gloved hands only, because you dont want to contaminate it with potentially dangerous bacteria / fungus which can destroy the cure.)

i make my own bacon from pork sides, with a 3-8% cure, the rest is done in the smoker over 12 of the most beautiful hours (the smoker also gives it the color since i dont use that much curing salt), and the first thing you notice when you do this is that its about 1500 times less salty than the tissue paper you buy at the store.

anyways, im pretty sure the 4 day saline bath with 'real smoke flavor liquid' dumped in and lord knows what else, to it is probably not good for you.

nitrites from curing salt usually cause cardiovascular problems like hypertension, and the inability for blood to carry hemoglobin and cyanosis. i was lectured heavily on this before embarking on using curing salts. - the cancer risks are secondary, and can be due to a multitude of other factors.

TLDR using curing salts is safe, but if the people making the bacon do it unsafely you get unsafe food.

taking away the bacon from the people.. lol. people in uk are going to stand for this? really?

Originally posted by Hammer Of Evil:

Originally posted by Ni-Neith:

reduce exposure to nitrites

this is strange because curing salt is required to make bacon. it has nitrites in it and thats what advances the curing process safely, by preventing the growth of dangerous bacteria.

during the process the nitrites are to be WASHED OFF THE BACON VIGOROUSLY WITH PHYSICAL FORCE lol, before advancing it to the next stage. (the meat shalll not be handled directly with hands, only washed and gloved hands only, because you dont want to contaminate it with potentially dangerous bacteria / fungus which can destroy the cure.)

i make my own bacon from pork sides, with a 3-8% cure, the rest is done in the smoker over 12 of the most beautiful hours (the smoker also gives it the color since i dont use that much curing salt), and the first thing you notice when you do this is that its about 1500 times less salty than the tissue paper you buy at the store.

anyways, im pretty sure the 4 day saline bath with 'real smoke flavor liquid' dumped in and lord knows what else, to it is probably not good for you.

nitrites from curing salt usually cause cardiovascular problems like hypertension, and the inability for blood to carry hemoglobin and cyanosis. i was lectured heavily on this before embarking on using curing salts. - the cancer risks are secondary, and can be due to a multitude of other factors.

TLDR using curing salts is safe, but if the people making the bacon do it unsafely you get unsafe food.

taking away the bacon from the people.. lol. people in uk are going to stand for this? really?

I am not learned in this despite doing a bit of education at a farming college and working on a farm (amongst my many talents) There is a lot of medicines given to the pigs which don't do people much good and this is cheaper than giving pigs better living conditions.
Farmers have competition from bad practices abroad - not saying which country but everybody has had Danish Bacon I am sure in the UK.
With this kind of Farming by Accounting and screw the lives of the animals, the British flock to the cheap bacon and gobble it up.

British Farmers find themselves competing with crap because that is way the economy is made for many people.

Now Personally I find you get better deals at reliable butchers Not all Butchers but Butchers usually appreciate the business you give them and it might cost a little more because of scales of economy but more money goes into that product than the cheap crap at the supermarket - a lot of that money goes to Super Rich Directors and Senior Management.

They found for example you get more valuable vitamins in well reared Chickens than the battery type ones.
Because their brains are active but if you relied on cheapest chicken you may end up with a serious deficit of vitamins and need to put money into multi vitamins.

♥♥♥♥♥♥♥ government ♥♥♥♥♥♥♥ everything up again

Taiwan tried blocking US pork products due to the "Paylean" product being used on the pigs right before slaughter that increased muscle mass.

"ractopamine HCl", causes tumors/cancer too.

We made Taiwan eat it.

Originally posted by Corvus XIII:

Originally posted by Hammer Of Evil:

this is strange because curing salt is required to make bacon. it has nitrites in it and thats what advances the curing process safely, by preventing the growth of dangerous bacteria.
<...>
TLDR using curing salts is safe, but if the people making the bacon do it unsafely you get unsafe food.

taking away the bacon from the people.. lol. people in uk are going to stand for this? really?

I am not learned in this despite doing a bit of education at a farming college and working on a farm (amongst my many talents) There is a lot of medicines given to the pigs which don't do people much good and this is cheaper than giving pigs better living conditions.
Farmers have competition from bad practices abroad - not saying which country but everybody has had Danish Bacon I am sure in the UK.
With this kind of Farming by Accounting and screw the lives of the animals, the British flock to the cheap bacon and gobble it up.

British Farmers find themselves competing with crap because that is way the economy is made for many people.

Now Personally I find you get better deals at reliable butchers Not all Butchers but Butchers usually appreciate the business you give them and it might cost a little more because of scales of economy but more money goes into that product than the cheap crap at the supermarket - a lot of that money goes to Super Rich Directors and Senior Management.

They found for example you get more valuable vitamins in well reared Chickens than the battery type ones.
Because their brains are active but if you relied on cheapest chicken you may end up with a serious deficit of vitamins and need to put money into multi vitamins.

i wont disagree one bit - good treatment of animals also means giving them good diets.

the farmers i buy from all feed their animals good food and none of them would blink an eye if you asked them to eat a little of what they feed their animals. the grain and oats they give them are great quality, and sourced locally 💯

the chickens are insane at this one guy's place, those eggs are hard enough they can cause injurys throwing them at people lol. big beautiful plumage on the hens and they're really calm.

i suppose that makes a fair difference - i dont go for the supermarket products in a lot of ways as they are always lower quality, thinner, and usually done by amateurs with a bandsaw that is dull or a knife they haven't sharpened in 3 years. more fair points there, too.

but it is wild that the manufacturing practices of that food item has a low quality control on it. - thats basically unfit for humans!

can uk even afford to ban anything