While turkey bacon definitely contains less fat and sodium than regular pork bacon, this does not mean it is a healthy food. It is a bit healthier, but both types of bacon are processed meats that are cured with sodium nitrate.
Turkey bacon is often praised as a healthier alternative to traditional pork bacon. It’s made by shaping a seasoned mixture of finely chopped turkey into strips that resemble traditional bacon. Though it contains less fat and fewer calories, turkey bacon is still highly processed and may contain ingredients that can be bad for your health.
This of course begs the inquiry “Is turkey bacon the same as regular bacon?”
With roughly the same amount of protein in bacon and turkey bacon (20 grams and 17 grams, respectively), turkey bacon actually has a higher sodium content, containing 1,900 milligrams, while regular bacon only contains 1,300. The fat content differs between the two options.
The most common form of bacon in the United States is side pork, which is cut from the side of the pig. It’s very fatty and has long layers of fat running parallel to the rind.
Where did Bacon come from?
Bacon in Ancient and Medieval Times Salted pork belly first appeared on dining tables thousands of years ago in China. Pork curing methods spread throughout the Roman Empire, and Anglo-Saxon peasants cooked with bacon fat. Until well into the 16th century, the Middle English term bacon or bacoun referred to all pork in general.
New Zealand produces about 45,000 tones of pig meat a year, but imports about 65,000 tonnes of pork. Pork Industry Board chairman Ian Carter says most of that imported pork is made into smallgoods here such as bacon, ham and sausages. The vast majority of Kiwi made bacon comes from pigs raised overseas.
What foods are made in China?
Here are 10 commonly used foods that are made in China – but they don’t have to be. Tilapia: Tilapia is commonly fish-farmed in China. These fish are some of the worst, most toxic and unhealthy fish that you can come across.