• @[email protected]
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    1 year ago

    On the sugar note: Meat you buy in the store (for instance bacon) often have sugar additives. Better to visit the butcher.

    • @[email protected]
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      21 year ago

      Butchers won’t save you from sugar in bacon, many bacon brine recipes call for sugar, but a butcher will be able to tell you what the bacon was pickled in

      Raw, unprocessed meat (steak, chops, chicken) is generally fine

      • @[email protected]
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        11 year ago

        Ah didn’t know that, thank you. I’ve just started to read the ingredients list on most of the products I buy from the store and realised I can’t even buy ham or many other kinds of meat, because of the sugar additives that they syringe into it.

        • @[email protected]
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          11 year ago

          additives that they syringe into it.

          It’s usually only water they syringe into meat - so they can sell a 1.5kg leg of lamb as a 1.7kg ;) but only if your food supply is really badly regulated

          The sugar in bacon is from the brine it is soaked in; in ham it’s from the glaze it was coated in before it was sliced - the sugar on sliced ham is all in the edge

          Salami might have sugar to promote fermentation

          • @[email protected]
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            11 year ago

            Glazed sliced ham? No I’m talking a bout a big piece of meat without glace. I’m not in the states though so might be different there.

            • @[email protected]
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              11 year ago

              Sliced ham is cut from the big piece. And you’re right, aside from Christmas, ham isn’t usually glazed. I guess there’s sugar in the pot when the ham is cooked, so I think my advice is right - the sugar will not have penetrated far

              I guess I haven’t thought much about sugar in smallgoods, as it was within the 20g allowance on keto (even with a bowl of salad) and now I’m on “zero carb” I don’t bother with ham because it doesn’t have enough fat

              I’m also not in the states, g’day from Australia