Based on everything I’ve learned about the different curing methods, I don’t think “uncured” bacon is any healthier than cured bacon.  What’s important to understand is that curing bacon requires the use of nitrates. There is no way around that. However, many products labeled as “uncured” — such as the bacon I regularly buy at Whole Foods — are indeed cured. That’s because the label “uncured” refers to the absence of nitrates other than the ones naturally occurring in celery juice powder. In other words, both curing methods use nitrates and manufacturers shouldn’t be allowed to use the term “uncured.” The bottom line is that there is no reliable scientific evidence that nitrates are carcinogenic. But if they are, the ones found in celery juice might not be any better than those found in curing salts.