G'day mates,

A diabetic friend was telling me this evening that when he eats out
for breakfast he ends up with rapidly spiralling blood sugar levels
following eating at one particular cafe in town.

Whichever cafe he eats at, he orders bacon, eggs, and sausage; plus
coffee and two slices of toast. [I think you yanks may call sausages
"links"?]

I suggested the problem may be due to more than the usual
contamination of the snags with cereal products at that particular
outlet; but he was adament it had to be a *sugar* rather than more
complex carbohydrates that caused the problem for him because the rise
in blood sugar was so rapid.

He did say he thought it might be the bacon because, while it tasted
pretty much as you would expect bacon to taste, there was a subtle
difference in flavour compared to "normal" bacon at other places.

Coincidentally, one of the threads here in RFC tonight concerned
"Canadian bacon" which someone referred to as "sweet pickle-cured
bacon". That made me wonder if there is indeed a bacon which is cured
with rather more sugar in the brew than traditionalists might expect?

A quick google hasn't got me all that far towards resolving this
question, so I'm hoping someone here in RFC may be familar with the
ways bacon can be cured and can offer comment on the possible sugar
content of the methods used.

Thanks in advance for your response(s).

Cheers, Phred.

--
LID