4 ms·
> I'd much rather have plain mushrooms, even over normal bacon That's great for you, but it's not true for a huge number of people. For those people, who aren'
by swores 4y ago
> I'd much rather have plain mushrooms, even over normal bacon
That's great for you, but it's not true for a huge number of people. For those people, who aren't happy to choose plain mushrooms over bacon, a mushroom-based product just has to be as (un)healthy and as tasty as real bacon to already be a big improvement in reducing animals farmed and (hopefully, depending on the tech used, but almost certainly especially as these production methods scale up and get improved upon) also be much more eco friendly than eating animals.
If they can go a step further and make something as tasty as bacon (again, subjectively, in the eyes of people who don't choose mushrooms over bacon) that's also healthier than real bacon, great! It's just not as simple as only looking at healthiness vs ideals.
- t_mann 4y agoThat's true, typical smoky bacon is quite processed as well, I guess that's what I don't like about it.
- aliqot 4y agoI get a pork belly, salt cure with regular salt, then cold smoke and slice. There is more process in chopping the wood than making the bacon. Where do you guys get this stuff?
- djur 4y agoThat's not the process used for a package of bacon from the supermarket, which is the relevant comparison.
- deleted 4y ago[deleted]
- swores 4y agoSalting and cold smoking is processing it, "processing" doesn't require some fancy high-tech voodoo. And it's possible (I'm not particularly up to date on the science - but for example search for "cold smoked meat carcinogens" and you'll find plenty of reading material) that by salting & cold smoking it you're already making it as unhealthy as much-more-processed (for higher shelf life, product consistency, etc.) supermarket bacon.
- aliqot 4y agoNo, processing is pink-salt processing, which is where the nitrates come from. This is not my process.
- Tagbert 4y agoPork belly is very disappointing if you are looking for bacon. It has all the fat but very little flavor. It’s usually bulkier and doesn’t cook down to an acceptable texture. Just a flabby kind of a disgusting mess. I don’t really know why people often suggest it as an alternative to bacon. Not the same product at all.
- aliqot 4y agoThat farmer should take better care of their hogs, it sounds like they don't get much activity. What you describe is very atypical, I'd say comparable to a factory farmed animal.
- bergenty 4y agoWell this product is probably already healthier than actual bacon though not nearly as nutritious.