Hi Friends,
I would like to try bacon...so I went to the store and found Hempler's uncured bacon. It says it is gluten free, but it has an ingredient called lactic acid starter culture. My husband says it doesn't come from dairy but I wanted to check with you guys to be sure. Does anyone know if this is safe for caisen intolerent people?
Love, Cristi
Bacon
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Hi Cristi,
Here's what I found:
http://www.wegmans.com/eatWellLiveWell/ ... llergy.asp
On this site, lactic acid starter culture is listed as lactose free. However, I can't find a verification that it is also casein free, though I looked at a number of sites. The fact that some of these are prepared by using milk as the culture medium concerns me a bit, as these bacteria will break down the lactose in the milk, but they are not likely to change the structure of the casein that will also be in the culture medium, (if milk is used as the initial groth medium).
Most of the discussions I found, centered on fermentation processes, rather than intolerance issues.
Actually, I believe that most of us can eat regular cured bacon without problems. If corn is a problem, just avoid the brands with dextrose, and/or corn syrup.
Love,
Tex
Here's what I found:
This is from:*Lactic acid and lactic acid starter culture are quite different substances. Lactic acid is very safe for milk-allergic individuals and would never contain milk allergens. Lactic acid may not even be made from milk in some cases. Lactic acid starter culture is actually a bacterial culture used for fermentation. Sometimes, these cultures are prepared by using milk as an initial growth medium. From The Food Allergy & Anaphylaxis Network, April – May 2001.
http://www.wegmans.com/eatWellLiveWell/ ... llergy.asp
On this site, lactic acid starter culture is listed as lactose free. However, I can't find a verification that it is also casein free, though I looked at a number of sites. The fact that some of these are prepared by using milk as the culture medium concerns me a bit, as these bacteria will break down the lactose in the milk, but they are not likely to change the structure of the casein that will also be in the culture medium, (if milk is used as the initial groth medium).
Most of the discussions I found, centered on fermentation processes, rather than intolerance issues.
Actually, I believe that most of us can eat regular cured bacon without problems. If corn is a problem, just avoid the brands with dextrose, and/or corn syrup.
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.
Hi Jean and Tex,
Thanks for looking into this for me. I think I'll let the guys eat this bacon and get the oscar meyer instead. In the Cooks Illustrated Magazine this month is a simple recipe for pork tenderloin slices. Cook bacon half way and then wrap it around a 1and 1/2 in. slice of pork tenderloin. Secure the bacon with a toothpick and cook over high heat. Sounded yummy to me.
Love, Cristi
Thanks for looking into this for me. I think I'll let the guys eat this bacon and get the oscar meyer instead. In the Cooks Illustrated Magazine this month is a simple recipe for pork tenderloin slices. Cook bacon half way and then wrap it around a 1and 1/2 in. slice of pork tenderloin. Secure the bacon with a toothpick and cook over high heat. Sounded yummy to me.
Love, Cristi
Sounds yummy to me, too. I'll bet that would be a great way to add more flavor and moisture, (bacon grease), to venison or buffalo tenderloin, also. I've got to try that the next time I get a chance to grill some tenderloin, (or backstraps). Thanks.
Love,
Tex
Love,
Tex
It is suspected that some of the hardest material known to science can be found in the skulls of GI specialists who insist that diet has nothing to do with the treatment of microscopic colitis.