Each year, West Virginians consume 481 hot dogs per capita, according to 24/7 Wall St. That means the average West Virginian eats more than one hot dog a day. Illinois locals love their Chicago dog, and they didn’t even come close to West Virginia’s annual hot dog consumption, hitting 317 per capita.
While I’m sure they meant a hotdog sized amount per day… yeah, thats terrible wording. When I eat hot dogs I might eat 2 or 3 at a cook out or something… then not eat hotdogs for like 3 months. They could have evoked the “amount” better. And even then… who eats that much ultra processed meat?
how is bacon ultra processed meat? bacon is just part of a pig in the same way that loin or rump are. Unless US bacon is just reconstituted corn syrup like most of their stuff seems to be.
I sure hope not. Sodium nitrite is one of the ‘problematic’ compounds and is used when curing meat, especially to prevent the bacteria that produces botulinum toxin from growing. While nitrites may kill you slowly, botulism can kill you much faster.
The problem with food that contains the botulism bacteria is that you don’t notice it. It doesn’t look or smell any different. Any meat that wasn’t cured using a specific minimum percentage of sodium nitrite is not to be trusted.
That still seems like a lot to me.
A hot dog a day keeps the doctors employed.
I suggest you don’t visit West Virginia…
https://www.tastingtable.com/1887834/west-virginia-most-hot-dogs/
Coincidentally West Virginia has an obesity rate of 41%.
While I’m sure they meant a hotdog sized amount per day… yeah, thats terrible wording. When I eat hot dogs I might eat 2 or 3 at a cook out or something… then not eat hotdogs for like 3 months. They could have evoked the “amount” better. And even then… who eats that much ultra processed meat?
Think that’s about the average.
Deli meats, pizza toppings, bacon, etc.
how is bacon ultra processed meat? bacon is just part of a pig in the same way that loin or rump are. Unless US bacon is just reconstituted corn syrup like most of their stuff seems to be.
the curing process introduces carcinogenic nitrates, which is a similar risk factor, if I understand correctly
All bacon worldwide is processed meat because it’s treated to preserve shelf life.
Butcher bacon is different
I sure hope not. Sodium nitrite is one of the ‘problematic’ compounds and is used when curing meat, especially to prevent the bacteria that produces botulinum toxin from growing. While nitrites may kill you slowly, botulism can kill you much faster.
The problem with food that contains the botulism bacteria is that you don’t notice it. It doesn’t look or smell any different. Any meat that wasn’t cured using a specific minimum percentage of sodium nitrite is not to be trusted.
They use fewer chemicals but it’s still processed and still carcinogenic.
Tell us how it’s processed. You seem to know a lot about it.
It’s cured and smoked.