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Carbs in bacon & Diabetic animals.

Brunneria said:
But how would you know?
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Common sense. That is also primarily because:
1. They are homeless and therefore undernourished. They do not have enough food let alone glucose and sugars.
2. They must move a lot to find food, which in turn (exercise) burns off their excess of glucose and weight.
versus home pets who just:
1. Eat a lot (usually rubbish and all sorts of unhealthy food).
2. Sleep a lot.
3. Do not move much.

There are so many cats and dogs that look like pigs nowadays because of their "life style" I mentioned above. I bet you saw them too, hardly waddling on the streets lead on leashes by their masters. They are so fat that they can barely move.

Brunneria said:
Unless someone actually tested all those animals for diabetes, it is impossible to assume that they do, or don’t have it. Same with wild animals across the planet.
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That's true, but I was just wondering and used logic in my reasoning. The fact also is that approximate values and figures are used for people on a worldwide scale basis, let alone animals. For example in Italy your reading of 6.0 mmol/L would consider you totally healthy and if you move to the UK the same reading of 6.0 would assume you have diabetes. It differs from country to country.

Brunneria said:
Personally, I think that animals living and eating in the way they evolved to live makes many chronic diseases less likely. But it would take worldwide research and massive funding for that research before anyone could state it as a fact
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Not necessarily. There are people amongst us called veterinarians. They know for a fact about various diseases animals may have. I would even say they must know it. I believe that there are also many books and ample literature about it and researching these first may throw some light upon this matter as well. I haven't looked it up myself yet but I might as well do it one day just out of curiosity.
 
Good morning Diabetnam.!

We have two choices.
Kill the off topic discussion on animal diabetes & focus on the OP's primary question.
Or, I (or another moderator.) can assume members clicking agree to this post would like the off topic animal cracker causing D moved to its own thread....

I now leave the rest to you guys.
 
i did have these thoughts about animals and diabetes either late last year or earlier this year when i passed a field of sheep whos only food were several tonnes of chopped sugar beet scattered over the field..and also the feeding of wild birds .... the very last thing they take are the whole wheat grains...
 

The off topic would be if we talked about nuclear physics for example, but this one is about diabetes after all. I like it.
 
Klpville said:
The off topic would be if we talked about nuclear physics for example, but this one is about diabetes after all. I like it.
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I like it too!

I don't know a lot about sweetened bacon, other than i avoid it.

However bringing horses into the equation & references to "Laminitis." https://www.bluecross.org.uk/pet-advice/laminitis-horses
You may find this interesting?

Now you can can discuss without disrupting another thread.
 
Klpville said:
I think homeless cats and dogs running around dumpsters and cesspools aren't prone to diabetes either. They are basically wild but within our cities and towns.
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that may depend on what they are eating from the dumpsters. We wouldnt be testing them to find out if they become diabetic.
 
Klpville said:
I am currently in Europe and their bacon also doesn't differ much from any sugar rich products because it has something like 10 grams of sugar and 20 grams of carbs in their 100 grams packages of bacon.
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If you are in Europe, depending where you are of course but most things are drowned in sugar!!! They have a very sweet tooth!!
 
Birdwoman said:
If you are in Europe, depending where you are of course but most things are drowned in sugar!!! They have a very sweet tooth!!
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Bit of a generalisation there. There are 44 countries in Europe with nearly 743 million people so tastes probably vary.
 
Mr_Pot said:
Bit of a generalisation there. There are 44 countries in Europe with nearly 743 million people so tastes probably vary.
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Yes, I agree but in my experience bought things from the shops and supermarkets are very sweet with lots of added sugar.
 
Birdwoman said:
If you are in Europe, depending where you are of course but most things are drowned in sugar!!! They have a very sweet tooth!!
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Yes, exactly and absolutely!
 
Birdwoman said:
Yes, I agree but in my experience bought things from the shops and supermarkets are very sweet with lots of added sugar.
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This is true.
 
Mr_Pot said:
Bit of a generalisation there. There are 44 countries in Europe with nearly 743 million people so tastes probably vary.
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Well, there is going to be one less soon, not 44 any more. Minus the UK.
 
Klpville said:
Well, there is going to be one less soon, not 44 any more. Minus the UK.
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No that is simply not correct we will still be where we are now right next to Europe but no longer part of the European Union.
The geographical area of Europe isn't changing.
 
@Klpville Why don't you make your own bacon? I do, it is very simple!! Ready to slice and eat in 7 days and no added nasties.
 
bulkbiker said:
What's your technique?.. Its something I have often thought about along with dry-ageing beef at home..
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I made a gorgeous batch once, from the River Cottage website. They have lots of interesting recipes. I think I used far less sugar than the recipe suggested, and then rinsed the bacon before cooking, to remove the residue. I didn't want to avoid the sugar completely, because of its preservative properties. Unfortunately it took up a lot of fridge space, so I haven't done it again. We just don't eat enough bacon to justify it.

But when you think about it, the salts and sugars are used as both preservatives and humectants to draw moisture out of the bacon (in traditional curing). So even the presence of sugar in the recipe doesn't mean that it is penetrating the meat in any quantity high enough to affect blood glucose. Instead it is drawing moisture out of the meat, to allow it to keep longer.

Which is a sharp contrast to most commercial bacon production which soaks the meat in a vat of salt water, sugars and preservatives, to try and soak those ingredients into the meat, plump it up and take the chemicals into the meat fibres.
 
bulkbiker said:
What's your technique?.. Its something I have often thought about along with dry-ageing beef at home..
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I buy a joint of pork chops going down into the belly, the last one was about 3 kilos. The butcher bones it for me and I just rub it with salt (about 200 grms) all over, put it in a plastic box with lid on loose and put that in the fridge for 4 days, each day empty any liquid out of the container, turn the meat, if necessary re-rubbing the salt from the container onto the meat. After 4 days - wash all the salt off under the tap and hang for 3 days in a cool place. At this stage I cut off the skin with a little fat, this I cook as crackling and keep in the fridge for picking at. The joint we slice and pack each slice between grease proof paper and bag it up for the freezer. Leaving some out to eat of course!!
 
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