Turkey Bacon..

http://shine.yahoo.com/healthy-living/the-great-bacon-debate-turkey-vs-regular-442503.html

to think I almost bought turkey bacon.interesting read.

it has MORE sodium.

I really really miss bacon

If you're trying to cut back on the sodium and still just HAVE TO HAVE a bit of bacon, say as a garnish on a salad, not a main ingredient, why not try to simmer it in water to remove some of the fat & salt content? That is not to say a huge amount of salt will be removed but it makes sense that some of the salt will come off in the water.

Once the bacon is rendered in the water then just crisp up as usual.

I don't know what the difference is (ie: no study to cite) but it just seems to make sense to me...

just a thought

ps - I have not found a turkey bacon I like the flavor or texture of. I'd rather cut back on the real thing than try to eat something I don't like just because it might have less of one thing or another.

Yes, Barbara.
Turkey bacon has less fat but way more sodium than regular bacon. I went with the nitrate free bacon. It tastes good and it is a tad healthier..Bacon is Bacon. none of it is really good for you..sorry....

Nitrate free bacon or uncured bacon is still cured. It is cured with salt.

From the internet:
Uncured bacon can be preserved with salt (sodium chloride) and/or sugar but does not have sodium nitrate or sodium nitrite added to maintain the pink or red color.

The USDA requires that products such as salt cured or smoked pork products that use Celery Powder instead of the nitrates and nitrites be labeled as uncured.

thanks Norm, but the sodium level is so much lower on these; and they do not taste 'salty'.....just my opinion...
guess I do not know anything about bacon....

But you learn lots of stuff like this information via sharing. I love that about food forums.

My big problem is I learn about stuff I probably shouldn't eat (ie: bacon) and I eat it anyway....