NATURALLY HARDWOOD SMOKED BACON
Summary
This bacon product is processed and contains additives such as sodium phosphates and sodium nitrate, which are used for preservation and texture but can pose health risks if consumed in excess. The presence of sugar as an ingredient also contributes to its processing level, which limits its score. While it provides protein, the use of these additives and the processing involved prevent it from being rated higher.
At a glance
Key ingredients 6
WaterNeutral
Water is a neutral ingredient used as a solvent or to add moisture. It is essential for various food processing techniques. No significant health impacts are associated with its presence in food products.
See more about Water →SaltNeutral
Salt is used for flavor enhancement and preservation in processed foods. It is a common ingredient that provides sodium, an essential mineral. However, excessive consumption can lead to health issues such as hypertension.
Risks
High sodium intake can contribute to hypertension and cardiovascular diseases.
Benefits
Provides essential sodium necessary for various bodily functions.
SugarBad
Sugar is often added to processed foods for sweetness and flavor balance. It is a refined carbohydrate that can contribute to various health issues when consumed in excess. Its presence in processed meats is primarily for flavor and browning.
Risks
Excessive sugar intake is linked to obesity, type 2 diabetes, and dental cavities.
Sodium PhosphatesBad
Sodium phosphates are used as emulsifiers and preservatives in processed foods. They help maintain moisture and texture in meat products. However, excessive intake can lead to imbalances in phosphate levels in the body.
Risks
High phosphate levels can affect kidney function and bone health.
Sodium ErythorbateNeutral
Sodium erythorbate is an antioxidant used to preserve color and flavor in processed meats. It is a synthetic compound derived from erythorbic acid. Generally recognized as safe, it has minimal health impacts at typical consumption levels.
Benefits
Helps maintain color and flavor stability in processed meats.
Sodium NitrateBad
Sodium nitrate is used as a preservative and color fixative in cured meats. It helps prevent bacterial growth and maintains the pink color of meats. However, it can form nitrosamines, which are potential carcinogens, during cooking.
Risks
Potential formation of nitrosamines, which are linked to cancer risk.
Processing
Processed Foods
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