Scrambled Pasture Raised Eggs, Organic Tomato, Organic Avocado and Uncured Bacon. I ate that really fast.

Yummy primal/paleo breakfast. I usually don’t eat breakfast until about 11 in the morning. This plate will probably hold me right up until dinner. Lots of protein and filling healthy fats. If you are looking at that uncured bacon and shaking your head you need to read this post over at CaveGirlEats. Based on that post uncured bacon is the healthiest form of pork we can eat ; )

Oh, as I mentioned on Twitter, today is Friday and Friday’s are always fun over at Mark’s Daily Apple. Every Friday he posts a Primal BluePrint success story. I just love those! Always inspiring. The best ones have pictures. Today there are pictures. I actually haven’t had a chance to read today’s post. Something to look forward to later.

Eat Well, Feel Good

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4 Responses to Primal/Paleo Breakfast at 11am

  1. Andrea says:

    Thanks for the link to that article! Really interesting… but I think you may have misinterpreted it? It’s saying that CURED is healthier.

  2. amy says:

    Hi Andrea, thanks for the comment! I went back and re-read the article. Liz does mention cooking “cured” bacon at the beginning of the article but further down in the comments she clears up the confusion about cured and uncured: “so in the study, there was no cured meat, they are referring to uncured pork processed with salt, acid and then cooked (bacon) as superior to pork that is simply cooked (pork chop)”

    Now, having said that I do believe all bacon is “cured”. The difference is the way it’s cured. The “uncured” bacon is naturally cured with celery and sea salt. The celery does have naturally occurring nitrates.

    I buy “uncured” bacon with no added hormones or antibiotics. It also states that there are NO ADDED nitrates or nitrites. I buy this kind of bacon in hopes of reducing the nitrates and nitrites that my family eats.

    So I guess the real difference in cured and uncured is how the bacon is processed (commercially or naturally) and the amount of nitrates/nitrites in the bacon. I usually try to stay away from commercially processed foods of any kind.

    So, after saying all that and getting mucky about “cured” and “uncured” I do believe you are right in regard to the final conclusion of the study – bacon (a processed meat, hence “cured”) is healthier than a pork chop (non-processed pork) because the processing with salt and acidic marinades is what destroys the “as-yet-unidentified toxin” contained in pork.

    Again, thanks for reading and commenting. Take care.

  3. Andrea says:

    I see what you meant, now! I assumed that by ‘cured’, she meant any kind of cured, even just salt cured. Thanks for your response! I love learning things like this. (:

  4. amy says:

    Me too! I learn new things everyday. Every time I have to dig a little deeper I learn more. I didn’t really understand “cured” and “uncured” either. I’m glad I had to do a little more investigating. Thank you.

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