Pigs fart 
Melts the oceans 
mega mono crops farms producing slave food is good 
Think of all those poor selfless public servants that would take a negative hit from lobbyists cash 

Back in your pod 
Eat yer crickets 
How dare you !! 

 I figure that even if there are benefits to eating veg, they are outweighed by the crap almost all veg are sprayed with (even organic). 

 Yeah well most animals that people eat are fed terrible food such as soybeans & corn so your argument isn't that strong. 

 I found that acquiring meat from local farmers and butchers is a lot easier than doing the same for fruits and veg, especially with so many of them being shipped in from around the world. Granted they are making it more difficult for farmers too, but there is a notable difference in taste with grass fed meat.

For the most part, people are using supermarkets to buy their food instead of farmers markets and butchers. Either way, sourcing is important but becomes easier when you're only eating a handful of different foods. 

 I'm in the pacific northwest & we have lots of farmers markets & there are great choices of fruits & vegetables here. I assume good quality meat is available too but I don't eat meat. I used to buy raw milk & eggs from a local farmer, not sure he sold meat tbh but if he did & I ate meat I would have bought it from him. I would never eat meat from a regular supermarket. 

 I've made it easy and convenient everyone to easily get to me and have quick convo.
You can connect with me now via simpleX Chat with the link below ⏬ 

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 I imagine that as with so many things concentration over time is the only difference between a neutral compound, a medicine, and a poison. Almost every compound is a toxin at some threshold, eg. NaCl, H2O… 

 Yup, nitrates/nitrite are added to meat, my guess is at higher concentrations than what is found in plants. There is also the possibility of differences due to formulation and potential derivatives eg what happens to nitrates when cooked at high temp in fat/oil in terms of human absorption and any derivative products or precursors that might evolve in those conditions that aren’t typically used when preparing veggies. I don’t know the answers but these would be things to look into. 

 Conventional raised bacon is high in polyunsaturated fatty acids, the same inflammatory fats contained in seed oils. 

For that reason it's probably a good idea to limit conventional store bought bacon or exclude it from the diet entirely.  

 I must admit after consuming about 6 cured salamis on holiday in France I did think have I had too much nitrate but I guess i fell hook line and sinker for the "science" 

 "Nitrate free"

(except those found in celery; those are totally fine!) 🤣

nostr:nevent1qqs8eqpwnfmgxwzegel5vsccal75epsank23wya4f8sj7w5ag0va8yqppemhxue69uhkummn9ekx7mp0qgstzt0wugc7sklvr8e7fcl7ukyn63ym3ns4nmf2mnk0vqnz4l9x65qrqsqqqqqpf6x4ep 

 What do I tell my wife who says I’m too skinny?? My carnivore weight is probably 125… 

 The only good nitrate is a dead nitrate. 

 #FiatFood 

 What if I just read the comics and recipe section? 

 In the absence of the phytochemicals like those found in plants , nitrates turn into nitrosamines, which are carcinogenic. 

 Didn't even need the MD in your username 

 veggies make more profit than bacon. I believe  

 Seems like, compared to vegetables, bacon and friends have the same forms of nitrates but at lower doses, which isn't what I expected, but which implies that such meats would be good for you if paired with the right foods, it's not actually the nitrates that are bad for you, or the studies saying bacon/nitrates are bad are fundamentally flawed. Makes me curious... 

 Pigs are compressed bags of veggies  

 Nitrate (Colorozo salt) itself is not dangerous to health, but nitrate can be converted into nitrite in the body. Nitrite can be harmful to health because it can reduce the oxygen content in the blood. Under certain circumstances, nitrite can also be converted into probably carcinogenic nitrosamines. 

Nitrosamines (N-nitroso compounds) have been classified by the International Agency for Research on Cancer (IARC) ⚠️ as ‘probably carcinogenic to humans’ (Group 2A). 

Nitrate and nitrite can be added in the form of sodium or potassium salt, as an additive (E number) to semi-hard and hard cheeses, among other things. In addition, manufacturers add it to prepared meat products to increase their shelf life or for the colour and flavour. The E numbers E249 (potassium nitrite), E250 (sodium nitrite), E251 (sodium nitrate) and E252 (potassium nitrate) are permitted 🤔. 

It should prevents the bacteria Clostridium Botulinum. 

Eat fresh 🥩!  

 Your salivary glands are making nitrites right now... 

 On many over-processed bacons, isn't it nitrITES providing the bulk of nitrogen sourced preservation, not nitrATES?  Old world bacon was simply salted and smoked. 

 Veges = good
Bacon (meat) = bad
Simple as that.