Good Morning Brethren:

Today’s sermon is one that you would have bet to see pigs fly before “hearing” – at least from me.

But, as the ever non-prejudicial, open-minded and clear-thinking person you all know me to be (no laughing Ken, Fred and Ellen N. as well as Ellen G.; oh and Jeff, Molly and etc.), I have to, as always, report the truth.

Thanks to pig farmers everywhere, pork is about 50 percent leaner than it was just about 30 years ago.  With the demands of carnivores to go as low-fat as possible, pigs have been fed healthier foods; making them a healthier food.  Did you know a six-ounce piece of pork tenderloin has 44 grams of protein and only six grams of fat (only two of which are saturated)?  The only cut of steak that is as lean is Top Sirloin.  And if you compare pork to chicken, the same six-ounce portion of fowl also has six grams of fat, albeit non of which are saturated.  But in all, Pork (unless it’s against your religion) is not a bad option.

But, what about Bacon?  To answer that, we first need to know what it is.  Well, it’s simply cured meat from the back or sides of a pig.  The curing process uses sodium nitrate as well as sodium nitrite which keeps meat safe from botulism infection.  However, from a previous installment, we know that when those chemicals are broken down under extreme heat (like, for example, when Bacon is cooked), nitrosamines (which are potentially cancerous when ingested) may form in the food.

So what is a pig lover to do?

First, don’t be in a rush, if Bacon is cooked very slowly at low temperatures until crisp and thoroughly drained on a paper towel, much of the fat will render off – providing a crunchy treat that contains only 30 to 40 calories per slice.  If time isn’t on your side, Bacon cooked in the microwave contains fewer nitrosamines.  Or, if you’d like to always have some on hand, prepare it in advance and refrigerate in a sealed container.  Then when you are ready for your treat, blotch with a paper towel (to soak up even more fat) and toss into the microwave for about 30 – 45 seconds. Voila, a sinful treat that’s not so sinful; unless of course you are Kosher.

And if you are, don’t fret you can always opt for turkey, chicken and even vegetarian bacon products.  But just don’t pig out!

Lastly, on this day in history (February 10, 1897) N.Y. Times begins using slogan “All the News That’s Fit to Print”.  Hmmm, I guess I can’t use, “All the News That’s FIT to Print”.