HORMEL, BLACK LABEL, REAL THICK NUT BACON, ORIGINAL
Summary
This bacon product is processed and contains additives such as sodium nitrite, which can form potentially harmful nitrosamines when cooked at high temperatures. The presence of added sugar also contributes to its lower score, as it can lead to health issues when consumed in excess. Despite these concerns, the product has a relatively short ingredient list and provides a good amount of protein, which are positive aspects.
At a glance
Key ingredients 5
WaterNeutral
Water is used as a solvent and carrier in food processing. It helps in dissolving and distributing other ingredients evenly. No significant health impacts are associated with water in this context.
See more about Water →SaltNeutral
Salt is used as a preservative and flavor enhancer in processed foods. It helps in extending shelf life and enhancing taste. However, excessive consumption can lead to health issues.
Risks
High sodium intake can increase the risk of hypertension and cardiovascular diseases.
Benefits
Essential for maintaining fluid balance and nerve function in the body.
SugarBad
Sugar is used to enhance flavor and aid in the curing process of meats. It is a refined carbohydrate that can contribute to various health issues when consumed in excess. Regular consumption of added sugars is linked to obesity and metabolic disorders.
Risks
Excessive sugar intake is associated with increased risk of obesity, type 2 diabetes, and dental cavities.
Benefits
Provides quick energy but lacks essential nutrients.
Sodium ErythorbateNeutral
Sodium erythorbate is used as an antioxidant to maintain color and flavor in processed meats. It is a synthetic compound derived from erythorbic acid. Generally recognized as safe when used within regulated limits.
Benefits
Helps preserve the color and flavor of cured meats.
Sodium NitriteBad
Sodium nitrite is used as a preservative and color fixative in cured meats. It can form nitrosamines, which are potential carcinogens, especially when meats are cooked at high temperatures. Its use is regulated due to potential health concerns.
Risks
Potential formation of nitrosamines, which are linked to an increased risk of cancer.
Benefits
Prevents bacterial growth and helps maintain the pink color of cured meats.
Processing
Processed Foods
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