My doctor has told me to start watching my carbs and my blood sugar levels. So instead of eating evening meals that have a lot of carbs, I’ve been frying bacon, making over easy eggs and carb-friendly whole-wheat toast. I have not told my cardiologist about my new diet because I think I know what he’d say, especially about the 4 slice of thick-cut bacon, which I love. So I’m considering switching to turkey bacon to help limit my fat intake.
Any recommendations as to brands etc? Is there such a thing as thick-cut turkey bacon?
I’m not a fan but will eat it if that’s the only choice. My ex- has somehkw gotten my kids to actually prefer it over real bacon, so YMMV. Thing is, is there any evidence that it’s any healthier than real bacon anyway? I thought the latest research showed that saturated fat and cholesterol in food doesn’t contribute to health problems, and that is was just the trans fat that was the issue.
Nope. No way. If it isn’t pork it isn’t bacon, and I see no need to pretend otherwise. If I had to cut down on fat I’d either switch to something else completely or not have any meat at all.
I prefer turkey bacon over pig bacon, but that holds true solely for the bacon sold at our local turkey farm. I also prefer their turkey ham salad over pig ham salad.
ETA: I guess I should add that one of the main reasons I prefer turkey bacon is that there are no globs of fat.
I’ve been ordered off bacon and sausage, and cured meats in general, for obscure medical reasons. So far no one says I can’t have uncured turkey bacon, though. I quite like it as something to mix in with my breakfast eggs, but it ain’t bacon. Kind of like how I sometimes enjoy instant coffee as a completely different beverage from regular ground coffee.
I don’t have a preferred brand and I’ve never seen thick-cut turkey ‘bacon’.
TB sucks ass. I’d prefer no bacon at all to turkey bacon, no sausage to turkey sausage, and no burger to turkey burger. I love turkey, but only when it’s cooked like turkey and not trying to be something else.
Turkey bacon is good in its own way even if it doesn’t taste like real bacon. It’s also splatters less during cooking. Real bacon is too messy and old bacon smell is unappetizing. I appreciate real bacon when others make it for me though.
Not a fan of turkey bacon by itself; better with mustard, probably OK on a sandwich.
Ham or back bacon can be pretty low in fat and tastes better (though is not kosher or halal).
Is bacon bad for you? I am not your cardiologist. My opinion is that bacon is okay a few times a week — half of it is saturated fat but the other half is converted to oleic acid like olive oil and is healthy. A cooked slice weighs nothing and is only 40 calories. But this may mean lowering other sources of saturated fat; no more than one-third of your fats should be saturated. Monounsaturated fats are healthier, and in the setting of a diet with carbs coming from several daily servings of vegetables I personally think some regular bacon is fine. But your situation may be different.
I like Jennie-O turkey bacon. It’s not bad. There’s less fat. I can cook it in the microwave, covered, and eat it right off the plate because there’s no grease dripping all over the place.
Turkey bacon is what you wrap a bacon-wrapped turkey in if you’re serving it to people at Thanksgiving that like to use the phrase “Macy’s Day Parade.”
Actually, I use turkey bacon (Oscar Meyer is my preferred brand) on my burgers, mainly because there isn’t as much fat on them. My only problem with it is, when I cook it in the microwave, the time difference between still limp (if it’s not crisp, then why bother?) and burnt is not only quite small, but changes from one batch to the next.
It is such a totally different product that they shouldn’t call it bacon. But, of course, they market it as a substitute for “real” bacon as a breakfast fried meat. As the old trope goes, it’s like kissing your sister.
I like to buy uncured bacon and render it in the oven. I spread it on a rack in a roasting pan and cook it low for a couple three hours. All the flavor, far less fat, and super crispy. Once you’ve done that you can sprinkle it over anything you are making like a spice. You’ll have the most decadently bacony sandwiches and omelettes with a much lower effect on your fat intake.
If nitrates are not a concern for you, then doing the same with large thin slices of pepperoni will change your attitude toward salads forever. It also makes incredible grilled cheeses when paired with a good provolone or gouda. (obvs leaving the low-fat realm there.
