I really want bacon at the moment. I can't find any that has absolutely no sugar, but at whole foods I found a brand that has no additives or nitrates. It has 0g of sugar but obviously has some because evaporate cane sugar is one of the ingredients. Should this be a problem? will it cause inflammation
It's 0g sugar per serving. Because it's the government, that doesn't mean no sugar it just means less than 0.5g per serving. So assume 0.5 per serving, and look at the serving size and figure out how much you're eating. The sugar won't cause inflammation, but it will also not help you kill your sugar demons.
I would GUESS that the reason there are 0g sugar in the bacon is that the sugar is most often used in the cure itself, which is rinsed off at the end of curing. I am not sure how most companies cure their bacon, but I make my own and sometimes use maple syrup, etc., in the cure. (I know there's SOME residual sugar in the stuff I make, but even per the general recipe I use it's about 1/4 cup total for 3-4 lbs pork belly. This is based on the instructions in Michael Ruhlman's "Charcuterie," which uses some sugar in the basic cure to offset the harshness of salt (paraphrased from his explanation). At the end of the week of curing, you wash off the salt/nitrite/sugar cure. I'm not sure a ton of the sugar soaks into the meat. You can make your own without any sugar at all, which I do most often when making a savory bacon.
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