One of the latest preserved food trends is arguably one of the more confusing. Not only is “uncured bacon” cured (usually in salt), but its appeal is due to the absence of nitrates and nitrites — which may be harmful, healthful or both, depending on which study you reference.
When I used the Dual-Sensing Probe Thermometer/Timer to roast a chicken, the process was almost foolproof. I inserted the probe, set the finish temperature for poultry (165 degrees) and waited for the beep!
While the science behind the program is somewhat exaggerated, the book emphasizes a generally healthful diet. Its potential benefits are no different from those of any other program with similar recommendations.