When you eat high quality nutrient dense foods, you give your body the nutrition it needs to feed itself. No need to buy a multivitamin when you give your body foods rich in vitamins that are readily available and can be used by your body much more effectively and efficiently than most vitamin supplements on the market today. Don’t pay for expensive pee, just pay for real food.
My simple breakfast this morning provided me tons of nutrients.
This plate is full of these nutrients below:
Vitamins A, D, E, K2 (fat-soluble) Omega 3’s Choline B12 B6 Riboflavin Selenium Zinc Phosphorus Thiamine *Phosphatidyl choline Palmitoleic acid Salt **Arachidonic acid CLA Vitamin C Probiotics Calcium
I think of all foods out there, bacon is one that just about everyone immediately thinks the worst of. It’s associated with clogged arteries, heart attacks and high cholesterol than probably any other food. But like we’ve seen with many other foods that have been demonized, it’s not black and white. I highy suggest taking a look at the article I included at the end of this post “Shopping Guide Categories” from the Weston A. Price Foundation to see which quality is best to consume for commons foods we eat, and how they rank.
BACON I wanted to write a bit about bacon, explain a little about why it’s not to be feared, but actually prized, when you eat the right kind of bacon. Bacon from pastured pork: 50% of the fat in bacon is monounsaturated, mostly consisting of oleic acid, the type so valued in olive oil. This fat is widely lauded for reducing inflammation and lowering blood pressure. 40% is saturated fat.
*Phosphatidyl choline that possesses antioxidant activity superior to Vitamin E. This may be one reason why lard and bacon fat are relatively stable and unprone to rancidity from free radicals Good unoxidized cholesterol (cholesterol is the mother of all hormones, including our reproductive and mood hormones. This may be part of the reason it has the reputation as a “feel good” food.)
The antimicrobial palmitoleic found in bacon can keep plaque at bay. Triglycerides too may improve because bacon fat is especially good at helping us achieve satiety and stable blood sugar. Bacon can thus be useful for diabetics and pre-diabetics as well as everyone else coping with sugar cravings and carbohydrate addictions.
There is little evidence actually showing salt contributes to heart disease and high blood pressure. We actually need salt to help prevent heart disease, hypertension, cognitive decline, osteoporosis, insulin resistance. Salt in the absence of a high carb diet has no detriments at all. Americans today eat about half the salt they consumed during the “good old days” prior to refrigeration when meat and fish were preserved by salting and curing, and vegetables by culturing and pickling. Heart disease was almost unheard of during this time.
Bacon can be healthy when it’s made the traditional way- dry cured through hand rubbing with a mixture of herbs, sugars, salt, and the sodium nitrite curing salts. Nitrite salts used traditionally to cure bacon got converted into nitric oxide by the addition of vitamin C, making this type of bacon safe and healthy.
Supermarket bacon or “uncured” bacon can be harmful because they use celery salts which actually create MORE nitrites in the end result. "Nitrite free” bacon can have twice the nitrite content of bacon cured directly with nitrite salts. “Some convert 40 percent, some convert 90 percent, so the consistency of the residual nitrite is highly variable,” says Dr. Nathan S. Bryan, PhD, University of Texas Houston Biomedical Research Center. His biggest concern is not nitrite content but the possibility of bacterial contamination. Speaking of nitrite free bacon, he says “I think it is probably less healthy than regular cured meats because of the bacteria load and the unknown efficacy of conversion by the bacteria.”
Conventional supermarket bacon also uses inferior quality factory farmed meat that gets pumped and plumped with a liquid cure solution that includes sodium erythrobate and sodium nitrite, along with “liquid smoke,” spices and flavorings heavy in MSG. After “curing” for a few hours, the pork is sprayed with more “liquid smoke” and heated until a smoke-like flavor permeates the meat. The pork is then quickly chilled, machine-pressed into a uniform shape, sliced, and packaged for sale. It’s this type of bacon that has been used on the studies conducted showing bacon to be a“no-no” food.
When buying bacon look for traditionally cured bacon without celery salts, and from humanely raised pasture raised pigs, cured with a precise amount of sodium nitrite curing salts. Remember this if the idea of nitrites still seems scary: Ascorbic acid is routinely added to cured meats along with the nitrite in order to promote beneficial nitric oxide formation from nitrite, and to inhibit nitrosation reactions in the stomach that can lead to carcinogenic nitrosamines. Bringing alpha tocopherol (Vitamin E) into the mix as well seems to further prevent the occurrence of nitrosamine formation. Old-fashioned processing, involving leisurely time for curing and smoking, further enhances the conversion of nitrite to the beneficial nitric oxide molecule.
Sausage, bacon and processed meats made with the help of celery juice, celery powder (not celery salt) celery seed, spinach juice, spinach powder, carrot juice, carrot powder, beet juice, beet powder, sodium nitrate or sodium phosphate but without MSG and other questionable additives are also considered safe. You may find some safe uncured bacon varieties containing some of these ingredients.
GRASSFED BUTTER Butter has many amazing nutrients, and is the best fat we can consume. **Arachidonic acid – a fatty acid only found in animal fats that is good for our brain and is a vital component of our cell membranes. It is a precursor to important prostaglandins making it important for hormonal health.
Lauric acid- which is only obtained from butterfat and high amounts of coconut oil. It has antimicrobial, anti-reltumor and immune-system-supporting properties.
Butyric acid- only found in butter. Supports gut health and metabolism, also has antifungal and antitumor effects.
CLA- An omega 3 fatty acid that helps build muscle and helps prevents weight gain.
Glycosphingolipids- a type of fat that protects against gastrointestinal infections, especially in the very young and the elderly.
Here are some articles I referenced for this post. If you would like to read more information on these subjects or do further research, see these references.
https://www.westonaprice.org/health-topics/food-features/sauerkraut-the-miracle-cabbage/
https://articles.mercola.com/sites/articles/archive/2016/10/03/full-fat-cheese-milk-yogurt.aspx
https://articles.mercola.com/sites/articles/archive/2013/06/17/heart-healthy-cheese.aspx
https://www.westonaprice.org/health-topics/know-your-fats/the-skinny-on-fats/
https://www.westonaprice.org/health-topics/abcs-of-nutrition/shopping-guide-categories/
❤👍 https://www.westonaprice.org/health-topics/food-features/save-your-bacon-sizzling-bits-a bout-nitrites-dirty-little-secrets-about-celery-salt-and-other-aporkalyptic-news/
https://chriskresser.com/three-eggs-a-day-keep-the-doctor-away/