[nagant]

Right out of the chute Dr. Berry is mostly wrong about bacon being “cured in salt”. The vast majority is pork belly cured in salt AND sucrose. Sucrose is bad for you because it is half fructose. Instead eat pork belly, and you won’t have to worry about fructose.

[Stingray51]

There is plenty of bacon labeled as zero carb. I can’t imagine very much of the sugar from curing has been retained if it is zero carb. What is your take on that?

[Signalman]

The vast majority is pork belly cured in salt AND sucrose.

I happen to have a package of Oscar Meyer "Original Bacon" in my refrigerator and among the listed ingredients, it states "Sugars 0g". It also states that the bacon is cured with "Water, salt, sugar, sodium phosphate, sodium ascorbate, sodium nitrate".

So how could it say "Sugars 0g"? The FDA permits products to state that there is "0g" of a nutrient if the amount per serving is less than 0.5 grams. So if the quantity of sugar in the bacon per serving is less than 0.5g of sugar, it can be legally labeled as "Sugars 0g," even though sugar is listed as an ingredient in the curing process.