Applewood Double Smoked Bacon — DUMP

Name: Applewood Double Smoked Bacon
Brand: Webster City Custom Meats Inc.

Munch or Dump rates Applewood Double Smoked Bacon by Webster City Custom Meats Inc. DUMP — score 18/90.

Cured processed meat with sodium nitrite — a WHO Group 1 carcinogen — plus added sugar and salt. The short, 'natural' ingredient list doesn't change what nitrite-cured bacon does to your body.

Why this verdict

Sodium nitrite curing agent — processed meat is a WHO Group 1 carcinogen
Very high in sodium and saturated fat
Added sugar in the cure
Sodium phosphate added for water retention and texture
'Natural smoke flavoring' is still a manufactured additive, not real smoking

Ingredients (8)

Pork (cured) (concerning) — The meat itself is fine, but as a cured/processed meat it carries the carcinogen risk and is high in saturated fat.
Water (safe) — Used as a basic ingredient in bread.
Salt (moderate) — Used in moderation, might exceed necessary amount.
Natural applewood smoke flavoring (moderate) — Delivers the smoky taste without a full smokehouse process. Not harmful, but it is a flavoring, not real smoke.
Sugar (moderate) — Added for sweetness, can contribute to calorie content.
Sodium Phosphate (caution) — Emulsifying salt; helps the cheese melt smooth, adds sodium and phosphate load.
SODIUM ERYTHORBATE (moderate) — A cure accelerator that helps fix the pink color. Safe itself, but a marker of industrial curing.
Sodium Nitrite (avoid) — The curing agent behind bacon's color and shelf life. Under high heat it forms nitrosamines; processed meat cured with it is a WHO Group 1 carcinogen.