Real Bacon vs. Turkey Bacon: The Truth Hurts

Real Bacon vs. Turkey Bacon: The Truth Hurts

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kind of a cool thing maybe it’s a stretch but science kind of shows that eating bacon in the morning could activate a pathway that allows you to burn a little bit more fat in the period between breakfast and lunch we’ll talk about that in a minute but the purpose of this video is to actually break down bacon reverses turkey bacon a lot of you might be watching this video because maybe you’re doctors maybe your friends have told you that you need to cut out the bacon even if you’re doing a low carb diet and that you need to switch over to something leaner something lower calorie like turkey bacon now this video isn’t to just bash turkey bacon by any means I’m gonna give you a solid comparison and why you may want to make an educated decision on what really is going to work best for you so we’ll break it all down give you the profiles give everything you need to know about traditional pork bacon versus turkey bacon you’re tuned in to the Internet’s leading performance nutrition and fat loss channel new videos on Tuesdays Fridays and Sundays at 7 a.m. Pacific Time bunch of other videos throughout the week as well there’s a red button there for you to subscribe I appreciate if you can hit that and then there’s a little bell icon if you hit that Bell icon makes you part of the notification squad you always get a little push notification whenever I go live also I want to make sure you check out and put your box down in the description below so if you’re someone that eats good quality grass-fed grass-finished meat then you’re gonna want to check out butcher box because they’re cheaper than the grocery store and then they ship the grass-fed grass-finished meat right to your doorstep so for less money than going to the grocery store with a couple clicks of the button you can have good quality meat getting right to your doorstep and I’m talking good quality stuff good quality filet is good quality bacon good quality rib eyes everything that you’d be into so after you watch this video make sure you check them out but now let’s talk about some bacon for a minute the first thing I need to address here is the fatty acid profile not all fats are created equal and if you haven’t watched a lot of my videos before then maybe you’re unaware of this but a fat is not a fat is not a fat okay they all do different things within our bodies okay and up until recently everyone thought that saturated fats were bad but typically saturated fats are some of the safest fats that we can eat because it’s not just about clogging our arteries and stuff like that no it’s about what the chain reaction of those fats is in our bodies so saturated fat is a more stable fat which means it doesn’t go as rancid which means it doesn’t react with as many things negatively in your body but most importantly it does someone of the opposite of what people thought it did you see saturated fat helps get rid of lipoprotein a lipoprotein a is something that circulates in our bloodstream and has a high affinity for the arterial wall what that means is lipoprotein a will hit the arterial wall and trigger a cascade that ultimately leads to plaque and ultimately leads to atherosclerosis saturated fat actually helps clear out lipoprotein a okay so it’s very very important now saturated fat can be used by the body a lot of different ways to my point in saying this is although pork bacon has more fat in it it has more fat coming from the right place which again is high-quality saturated fats versus low quality polyunsaturated fats which we’ll talk about in a second you’re gonna have a whole fat education here along with bacon education so normally I’m not the biggest fan of choosing a fat Academy if you watch my videos again you know that I’m usually saying eat a leaner cut whenever you can and try to control the fats from other sources but when it comes down to bacon it’s a little bit more cut-and-dry you see if you’re comparing like a bacon piece to like a ribeye bacon has a clean line between the meat and the strip of saturated fat whereas like a ribeye you have this marbling where you don’t really control all of it okay some of it could be saturated fat some of it could be polyunsaturated at least with bacon the fat you are getting is purely saturated but let’s talk about Turkey for a second and compare that you see turkey bacon is just light white meat Turkey and dark meat turkey all ground together and then pressed into a piece of bacon so ultimately yes the overall fat content is lower but the kinds of fats that are getting through to the end result the end piece of bacon are much lower quality because we’re not getting a clean piece of saturated fat we’re getting a mix a hodgepodge of all kinds of lower quality fats throughout the entirety of that turkey okay so the dark meat could have a bunch of oils in it that aren’t saturated fat but are low quality oils that have been seeping through from the very low quality feed at the turkeys eat so you’re almost better off to have slightly more fat coming from regular piece of bacon than less fat coming from the turkey bacon now we’re gonna talk about the full breakdown of fats and everything like that with bacon in a second but it’s just very important that you know that the fatty acid profiles do matter so again I say to get the amount of fat a smaller amount of fat that you get from turkey bacon is probably going to have more of a negative impact on your body than the larger amount of slightly higher quality fat coming from pork bacon and now let’s break down the profile a little bit so port baker when you look at it’s generally 40 to 50 percent saturated fat okay we’ve talked about that I don’t need to beat a dead horse there okay now that we’ve got about 40 or 50 percent again a specific monounsaturated fat typically oleic acid and then a small 5 to 10 percent being polyunsaturated fats this merits a quick breakdown of why these monounsaturated fats are better than polyunsaturated fats okay so listen closely when you have a fat okay you have multiple bonds that are bonded with hydrogen a saturated fat has all the bonds completely taken up by hydrogen that’s why it’s saturated every bond is saturated a mono unsaturated fat has one mono bond that is not saturated that does not have a hydrogen so it has one open seat think of it like a dinner table okay you’ve got a dinner table with 12 people at it okay saturated fat has every single seat occupied okay it’s fully saturated the table is saturated then you have monounsaturated you’ve got the exact same table except there’s one seat available then you have polyunsaturated which means multiple seats available at the table what does this mean it means that if the food is saturated it has less places for an invader to come in and ruin the fat and make it rancid so a monounsaturated fat only has one space available to go bad what that means for us is that we have a higher quality fat than something that has the availability for lots of invaders to come in and sit down that’s why things like specific oils like olive oil even and a polyunsaturated fat although healthy can go very unstable very quickly okay now whole purpose in saying this is that the oleic acid which makes up a good majority of the bacon also has some very powerful effects now here’s where the whole fat burning thing comes in oleic acid has the ability to activate cyclic adenosine monophosphate and also turns on protein kinase a now this is critical when it comes down to allowing your body to utilize the stored energy cyclic adenosine monophosphate kicks in when you are in between meals basically and it allows your body
it tells your body to take the fat that’s on your body and put it into the bloodstream then and only then does fat loss really occur so it’s been found that oleic acid up regulates this which is exactly why I came to that simple theory that well if you eat a little bit of bacon with breakfast you get the oleic acid you actually up regulate this process and then it makes it so you could be burning more fat between breakfast and lunch and the reason that you probably get more of an effect in the morning is simply because your body’s already in a bit more of a fat-burning mode in the morning than it is in the afternoon so a little bit of bacon with breakfast and a little bit of session and fat if you’re doing a low carb keto diet might just be perfect for you for those of you that are interested it does this all through a specific genetic pathway known as the cert 3 pathway so SAR T 3 pathway is this a genetic pathway that allows specific uncoupling proteins and specific protein kinase aids to turn on so it actually allows us as a whole genetic pathway I’ve done other videos on that if you’re interested in that okay so now let’s quickly look at Turkey again for a second there’s some other things we need to consider okay one of the biggest things we have to consider is ractopamine ok ractopamine is something that they feed turkeys to really plump them up to really grow them fast it is not a good thing it’s an asthma like medication works on different genetic receptors within the turkey to basically make it so that they just gain a bunch of weight now this of course can trickle in through us especially when you’re talking about getting a little bit of fat from that turkey right the fat that’s seeping through into whatever we’re eating could very well have store forms of this now the FDA has made some statements about it in yada-yada but the usual stuff some to be very careful of then again with turkeys for so many years they were given specific antibiotics sort of we proven to make them antibiotic resistant so that might be the reason why we end up seeing so many more instances of salmonella when it comes down to turkey and chicken or just white meat in general I’m not anti white meat but I will say what you’re comparing honestly pork to chicken or turkey you might be better off with the pork simply because of the quality of what’s going in but more importantly the antibiotics and the growth factors that are not being added to pork now I know that a lot of you still don’t like how pork is raised it’s still very unethical in a lot of ways so one of the things that I would recommend there are companies out there that have wild boar and things like that that’s a better quality there if you’re interested in that but again not always the most sustainable thing to get your hands on so let’s recap really quick fatty acid profile is much better with the pork bacon turkey bacon is much leaner in lower calorie okay pork bacon ends up having more saturated fat which is a fat that can actually be used and help you out in the risk of cardiovascular disease turkey bacon has less fat but the fat that’s in it is going to be high omega-6 and trigger an inflammatory response within your body protein wise you might get a little bit more protein out of the turkey bacon so slightly less protein out of the bacon bacon okay then lastly let’s take a look at taste okay this is something that’s entirely up to you but I think most people will say that they like to taste the pork bacon better so when you actually weigh them out side by side if you’re counting calories and you’re just diligent about counting calories stick with your turkey bacon but if you’re on a low carb higher fat diet and your focus on getting the most abundant mineral and nutrient profile that you can get regular pork baking and spotting to be the route for you as always to make sure you’re keeping it locked in here on my channel if you have ideas for future videos make sure you click on the bacon below I mean comment below

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Real Bacon vs. Turkey Bacon: The Truth Hurts

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Real Bacon vs. Turkey Bacon: The Truth Hurts – Thomas DeLauer
Nutrient Overview
This is a nutrient that’s a key component of a healthy thyroid gland and it reduces inflammation by inhibiting NF-kB and its activation of interleukin-6 and TNF-alpha production
Selenium is also able to enhance proliferation of cytotoxic precursor cells, which give rise to the crucial T immune cells that fight cancer and viruses within the body
Selenium is also essential to the proper functioning of glutathione peroxidase – glutathione is 100% dependent on having a selenium atom at its core for proper function
Choline is a precursor to the neurotransmitter acetylcholine – specifically, choline is transported into the cell by a transporter protein in the membrane of the presynaptic neuron where it combines with acetyl CoA to synthesize the neurotransmitter acetylcholine
Fat Content
The fats in bacon are about 50% monounsaturated, with a large part being oleic acid, and about 40% being saturated fat, accompanied by a decent amount of cholesterol and the remaining fat being 10% polyunsaturated
Brief Saturated Fat Benefits
Our brains are composed of 60% fat and the majority of the fat in the brain is saturated
Saturated fat acts as the insulation coating for your nervous system – when you lack this insulation you become more susceptible to external and internal stress
Specifically, the myelin sheath that surrounds the nerves in the brain and ensures their proper function is also largely made of saturated fat and cholesterol
Saturated fats can reduce levels of lipoprotein(a), a known risk factor for cardiovascular disease – has a high affinity for the arterial wall and displays many athero-thrombogenic properties
Oleic Acid
Oleic acid also benefits the myelin sheath as it’s one of the most common fats in myelin
Oleic acid regulates the activity of adrenoceptor signaling pathways which direct the adrenergic receptors (α- and β-adrenoceptors) that help regulate blood pressure
Oleic acid can also increase fat oxidation as it increases the expression of genes involved in fat burning
Specifically, oleic acid stimulates the cAMP/protein kinase A pathway and activates the SIRT1-PGC1α transcriptional complex to modulate rates of fatty acid oxidation
Processing Differences
Turkeys don’t have a belly to slice bacon from (turkeys do have a belly, but you aren’t going to get very big slices)
Meat processors make turkey bacon from ground up turkey and flavor it to taste like bacon
Ground up dark meat is layered on ground up light meat, and the product is kind of like turkey sausage
These layers of different shades of meat, using ground turkey, allow the processors to add in as little or as much fat as they like (in pork bacon, the amount of fat is dictated by how fat the pig belly was)
Turkey Concerns
Turkeys are given ractopamine, an asthma-like growth enhancer, used to quickly add muscle weight to factory farmed turkeys (turkeys get so overweight they can barely walk and can’t breed themselves)
Ractopamine is banned in 160 countries and widely viewed as dangerous to animals and humans, but ractopamine was approved by the U.S. Food & Drug Administration (FDA) for use in turkey in 2009, under the brand name Topmax – it has never been labeled
The active ingredient in Topmax, ractopamine hydrochloride, is a beta-adrenergic agonist
Antibiotics are widely used in turkey production to produce weight gain with less feed, and to stop disease outbreaks from crowded conditions
Until 2015, an arsenic-containing drug called Nitarsone was FDA-approved for the “first six weeks of a turkey’s 20-week life span”
Inorganic arsenic is an established human carcinogen, known to cause cancers of the lung, skin and bladder and possibly cancers of the liver and kidney
Turkeys can suffer from Aspergillosis (Brooder Pneumonia), Avian Influenza, Avian Leukosis, Histomoniasis, Coccidiosis, Coronavirus, Erysipelas, Typhoid, TB, Fowl Cholera, Mites, Lice, Herpes, Clostridial dermatitis, Cellulitis and much more due to their living conditions
For example, the anticoccidial drug halofuginone which the Federal Register says “is toxic to fish and aquatic life” and “an irritant to eyes and skin” has been found in turkey as well as the endocrine disrupter Bisphenol A (BPA)

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