People trust the information they want to hear the most. Now that you have written an article titled “HEAVEN IS HEALTH” there is no idea how many likes, shares and comments the article has. There will surely be 1000’s. And let me write you an article, “bacon – the cause of cancer”, referring to the WHO findings which put bacon and all other meat preparations in the category of CANCEROGENI, then I will get stupid comments on what my grandparents ate years and I will have to explain again why they lived after 100 years. Be a little OPEN MIND. This means that you have to accept facts you don’t like. Science is clear and concise, whether you like it or not. Science is not interested in the stories of your long-lived grandparents.
With National Bacon Day coming up, National Today conducted a survey where researchers asked 1,000 Americans what they thought about one of the country’s most popular breakfast food.
According to the survey, 21 percent of Americans say that if they had a choice, they would eat bacon every day for the rest of their lives. Sixteen percent of Americans asked said they couldn’t live without bacon, while 18 percent say that bacon is their favorite food.
Only 4 percent of Americans asked in the survey don’t like bacon.
What also came from the survey shows that one in five Americans agree that it’s real bacon or no bacon at all and that 19 percent of bacon-eating Americans say that turkey bacon isn’t real bacon.
Another 17 percent say the same thing when it comes to Canadian bacon while 21 percent flat out refuse to eat non-meat bacon at all.
Another question asked was how those involved in the survey liked their bacon cut, between thick-cut and thin-cut. Thirty-three percent said that they like thick-cut bacon better while the other 67 prefer say that they prefer thin-cut.
Lastly, those surveyed were asked how crispy did they prefer their bacon. Fifty-two percent of Americans said they like their bacon very crispy, while 31 percent say they don’t like bacon that crispy, 8 percent like their bacon slightly cooked and the last 3 percent say they prefer their bacon charred.
There are different types of bacon and the final product can vary from manufacturer to manufacturer.
Bacon is made from pork, although you can also find similar products like turkey bacon.
Bacon typically goes through a curing process, during which the meat is soaked in a solution of salt, nitrates and sometimes sugar. In most cases, the bacon is smoked afterward.
Curing and smoking are ways to preserve the meat, but these processing methods also contribute to the characteristic taste of bacon and help preserve its red color.
Adding salt and nitrates makes the meat an unfriendly environment for bacteria to grow. As a result, bacon has a much longer shelf life than fresh pork.
Bacon is a processed meat, but the amount of processing and the ingredients used vary between manufacturers.
The fats in bacon are about 50% monounsaturated and a large part of those is oleic acid.
This is the same fatty acid that olive oil is praised for and generally considered “heart-healthy” (1Trusted Source).
Then about 40% is saturated fat, accompanied by a decent amount of cholesterol.
The remaining fat in bacon is 40% saturated and 10% polyunsaturated, accompanied by a decent amount of cholesterol.
Dietary cholesterol was a concern in the past, but scientists now agree that it has minor effects on cholesterol levels in your blood (2Trusted Source, 3Trusted Source, 4Trusted Source).
In contrast, the health effects of saturated fat are highly controversial. Many health professionals are convinced that a high intake of saturated fat is a major cause of heart disease.
Although high saturated fat intake may increase certain risk factors for heart disease, studies have failed to reveal any consistent links between saturated fat intake and heart disease (5Trusted Source, 6Trusted Source, 7Trusted Source).
In the end, the health effects of saturated fat may depend on the type of saturated fat, the dietary context and people’s overall lifestyle.
You shouldn’t be worried about the high fat content of bacon, especially since the typical serving size is small.
Meat tends to be very nutritious and bacon is no exception. A typical 3.5-ounce (100-gram) portion of cooked bacon contains (8):
- 37 grams of high-quality animal protein
- Vitamins B1, B2, B3, B5, B6 and B12
- 89% of the RDA for selenium
- 53% of the RDA for phosphorus
- Decent amounts of the minerals iron, magnesium, zinc and potassium
However, all nutrients found in bacon are also found in other, less processed pork products.
Since salt is used in the curing process, bacon has a pretty high salt content.
Eating food high in salt has been associated with an increased risk of stomach cancer (9Trusted Source).
Excessive salt intake may also raise blood pressure in people with salt sensitivity (10Trusted Source).
Although high blood pressure is harmful in the long term, studies have not revealed a consistent association between salt intake and death due to heart disease (11Trusted Source).
Nevertheless, if you have high blood pressure and suspect you may be sensitive to salt, consider limiting your intake of salty foods, including bacon.