Are you a bacon lover, but worried about the high sodium content found in most brands of smoked or cured bacon? Good news! 100 G lower sodium smoked or cured bacon is now available. With only 541 calories, it is a healthier option for bacon enthusiasts.

Not only is this bacon lower in sodium, it also contains beneficial macronutrients such as protein and healthy fats. Let's take a closer look at the nutrition information for this lower sodium bacon.

In this article, we'll explore the benefits of low sodium bacon, calorie and macronutrient information, serving size recommendations, sodium content, and compare smoked vs cured bacon. We'll also discuss alternatives and cooking techniques for low sodium bacon, ingredients to avoid, and the health risks of consuming high sodium bacon. Lastly, we'll cover the proper storage and shelf life of this bacon product.

Low Sodium Benefits

Reducing your sodium intake can have many benefits for your health. Consuming too much sodium can lead to high blood pressure and an increased risk of heart disease and stroke. Choosing low sodium bacon can help you maintain a healthy diet and reduce your risk of these health problems. Lower sodium options can also be beneficial for those with health conditions such as kidney disease or high blood pressure. If you are looking to reduce your sodium intake, incorporating this lower sodium bacon into your diet can be a great first step.

Calories and Macronutrients

100 G lower sodium smoked or cured bacon contains 541 calories per serving. This serving size also contains approximately 40 grams of protein and 39 grams of fat. While the fat content may seem high, most of the fat found in bacon is monounsaturated and polyunsaturated fats, which are often considered healthy fats. Additionally, the protein content in bacon can help keep you feeling full and satisfied.

Serving Size Information

When it comes to serving size, it is important to note that 100 G lower sodium smoked or cured bacon is a concentrated source of calories and fat. The recommended serving size is 2-3 slices or approximately 50 grams. It is also important to pair bacon with other nutrient-dense foods, such as fruits and vegetables, to create a balanced meal.

Sodium Content

While this bacon is lower in sodium than traditional bacon options, it still contains sodium. One serving of 100 G lower sodium smoked or cured bacon contains approximately 319 milligrams of sodium. It is important to keep track of your overall sodium intake and make sure to incorporate other low sodium foods into your diet. Be cautious of other high sodium ingredients that may be used in the cooking process, such as seasoning blends and sauces.

Smoked vs Cured Bacon

The terms 'smoked' and 'cured' are often used interchangeably when referring to bacon, but they are not the same thing. Smoked bacon is typically made from pork belly that has been smoked over wood chips, giving it a smoky flavor. Cured bacon, on the other hand, is treated with a mix of salt, sugar, and other flavorings to preserve it. While both types of bacon can be high in sodium, smoked bacon may contain more due to the smoking process. When choosing a lower sodium bacon option, it is important to read the label to ensure it is smoked or cured with a lower sodium curing process.

Low Sodium Bacon Alternatives

If you are looking for an even lower sodium bacon option, there are alternatives available. Turkey bacon and Canadian bacon are often lower in sodium than traditional bacon options. Additionally, plant-based bacon alternatives, such as tempeh bacon or coconut bacon, can provide a satisfying bacon substitute while being lower in sodium and fat. When choosing a bacon alternative, it is important to read the label to ensure it is lower in sodium and does not contain any additives or preservatives that may be harmful to your health.

Cooking Techniques

When cooking bacon, it is important to use healthy cooking techniques. Avoid frying bacon in oil, as this can add extra calories and fat to your meal. Instead, try baking or grilling bacon for a healthier option. It is also important to avoid overcooking bacon, as this can create harmful compounds called nitrosamines. Nitrosamines are linked to an increased risk of cancer and should be avoided.

Preservatives and Additives

Many bacon products contain preservatives and additives to prolong shelf life and enhance flavor. However, these additives can be harmful to your health. When choosing a bacon product, look for options that are free from preservatives and additives, such as nitrates and nitrites. These additives have been linked to an increased risk of cancer and other health problems.

Health Risks of High Sodium Bacon Consumption

Consuming high amounts of sodium can lead to a variety of health problems, including high blood pressure and an increased risk of heart disease and stroke. While choosing a lower sodium bacon option can help reduce your risk of these health problems, it is important to also incorporate other low sodium foods into your diet and limit your overall sodium intake.

Storage and Shelf Life

As with any food, it is important to store bacon properly to prevent spoilage and ensure a longer shelf life. After opening the package, store bacon in an airtight container in the refrigerator. It is also important to use bacon within a week of opening the package. If you have leftover bacon, it can also be frozen for up to six months. Simply wrap each slice individually and store in an airtight container. Thaw bacon in the refrigerator before using.