Bacon and eggs have been a staple of my ketogenic diet since the beginning - mostly a 2 egg cheese omelette with 3 slices of bacon on the side.
Schwarzbein, like so many of the other proponents of healthy eating, touts "nitrate-free" bacon and "unsalted" butter. I, however bounce back and forth on these stipulations depending on what is available to me. I'm not always the one buying the groceries and some stores simply don't stock these items.
What am I doing different because of Schwarzbein's principle?
How I cook bacon.
There is instructions in the Cookbook on how to cook bacon on low heat.
A gray box at the bottom of Page 14 of the cookbook refers to chapter 27 of "The Schwarzbein Principle" book for a "complete explanation of damaged fats." But in my copy of the book, chapter 26 on "What Not to Eat" has the information about Damaged Fats.
On page 277 of my copy, it states that the cells of the body don't recognize or metabolize damaged fats.
That "damaged fat molecules become cellular debris, clogging cellular compartment and, in turn damaging those cells." (that can't be good.)
At the end of chapter 27, "Planning Your Meals" which is pretty much the end of the book (I read it though before I realized there was a typo) there is a parting paragraph that says:
"By reading this book you have received an education in metabolism, physiology and nutrition that you can use for the rest of your life."
So my first small step is to slow down and cook my bacon at a low-heat "to avoid damaging the fat contain in the meat." This is something that I do have control over and all it costs me is a little time.
Plan-W: the Willingness to Change!
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