What's for Lunch, Monday 9/23/2013
CBLT
Breaded Chicken with Turkey
Bacon, Lettuce & Tomato
OR
FRESH FRUIT PLATE
with Breadstick & String Cheese
Red Pepper Strips w/Dip
Salad Bar Veggie Sides
Fresh Apple Slices
The Bacon in the BLT is not listed as Turkey bacon.
The turkey bacon does not say "Applegate" on the menu so I can't 't be sure it is but that's what we usually use. Nonetheless, it is still bacon. Here are the ingredients: In Turkey Bacon: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.) They promote it as nitrate-free but this NYT article says otherwise - and cites the company saying their bacon has the same level (naturally) of cancer-causing nitrates as conventional brands.
Ingredients in 'regular' bacon:
**
Sodium Nitrite helps prevent the growth of Clostridium botulinum, which can cause botulism in humans and is also used alone or in conjunction with sodium nitrate as a color fixative in cured meat and poultry products (bologna, hot dogs, bacon).
The Bacon in the BLT is not listed as Turkey bacon.
The turkey bacon does not say "Applegate" on the menu so I can't 't be sure it is but that's what we usually use. Nonetheless, it is still bacon. Here are the ingredients: In Turkey Bacon: Turkey (Turkey Used Never Administered Antibiotics, Growth Promotants or Animal By-products), Water, Sea Salt, Maple Sugar, Celery Juice, Onion Powder, Spices, Lactic Acid Starter Culture (not From Milk.) They promote it as nitrate-free but this NYT article says otherwise - and cites the company saying their bacon has the same level (naturally) of cancer-causing nitrates as conventional brands.
Ingredients in 'regular' bacon:
Ingredients Water, Salt, Sugar, Sodium Phosphate, sodium ascorbate, sodium nitrite
**
Sodium Nitrite helps prevent the growth of Clostridium botulinum, which can cause botulism in humans and is also used alone or in conjunction with sodium nitrate as a color fixative in cured meat and poultry products (bologna, hot dogs, bacon).
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