‘Cured Meats’
In the aftermath of the botched terrorist attempt over Christmas, airports have beefed up security. This has made flying more inconvenient, which is fine because I would rather be inconvenienced and be safe than move fast through the lines and feel like I am in danger. When it comes to eating meat, though, this is more than just an inconvenience.
I was always under the impression that curing meats was simply a process of making meats taste better, but now it looks like curing has a double meaning. No, the meats aren’t exactly going to cure you of anything, but they just might help you treat some and prevent some diseases. The key is the nitrates and nitrites that we’ve all been taught to avoid.
According to Feedstuffs.com, “…the dietary inclusion of nitrites and nitrates may provide a rescue or protective pathway for people at risk for cardiovascular disease…[and] may also provide protection against tissue damage.”
I discovered a Togo’s coupon at work that seemingly granted me one of the cheapest meals ever. It said that I could get a free sandwich with the purchase of chips and a drink. Not too shabby in a world that usually offers minor discounts on chips and drinks after you purchase the sandwich. I decided to try it out and see how good of a deal it really was.
I handed the lady behind the counter the coupon and proceeded to order the meatiest sandwich available. The best I could find was the capicola, salami and provolone. Keeping it simple and veggie-free, I didn’t get anything else on it. I picked out my chips and drink, and went to get rung up. Amazingly, the total came to $2.73! I couldn’t believe what a deal I had somehow been granted. Cheap, however, is not always the best thing. I had to make sure it still tasted alright.