Bacon

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Bacon is one of the most iconic meats in the usa. It’s part of our culture, glamorized in fast food advertisements and served at breakfast tables across the nation. Who can resist that irresistible crunch and savory taste that just bacon can offer? However, despite its delicious reputation, bacon has long been considered harmful to our health. Critics have cited bacon’s high fat, cholesterol, sodium, and nitrite levels as health detractors, to the extent where bacon is seen as an indulgence to prevent. Check out why bacon is truly great for you.

Healthy Fat

Half the fat in bacon is monounsaturated, made up mainly of oleic acid, the same sort of acid found in healthy olive oil. Another type found in bacon, palmitoleic acid, has valuable antimicrobial properties which add to the health advantages of bacon. While another forty percent of bacon fat is made of saturated fat, this saturated fat is actually healthy! It helps to keep bacon fat stable and keeps it from going rancid.

Necessary Cholesterol

However, new evidence indicates that dietary cholesterol is actually crucial for us to eat and isn’t associated with increased risk of cardiovascular disease or other medical problems. Additional cholesterol is even required to regulate our hormones and physiological functions. Oxidized cholesterol, however, can contribute to these health risks. This type of cholesterol can be found in powdered milk and powdered egg in processed foods, and can cause heart disease. It’s important to prevent this processed cholesterol, and supply your body with natural cholesterol such as from bacon.

Important Salt

The high salt content of bacon has also caused fears, as nutritionists often warn of the dangers of sodium. However, salt is truly very important and necessary for proper bodily function. By way of example, it is used to make blood, sweat, tears, and mucus in our own bodies. Low-salt diets can even increase the chance of heart disease, osteoporosis, obesity, and hypertension. Today, Americans consume half as much salt as in the days before refrigeration when meat was preserved with salting. Even animals know the significance of salt, as they search out resources for sodium, such as salt licks. There is therefore no reason to avoid bacon because of its salt content. In actuality, the additional salt may even make you healthier!

Conclusion

To sum up, the fat, cholesterol, and salt in bacon is nothing to worry with. These items are all important to out diets and should be consumed regularly. However, the 1 thing to look out for in bacon is preservatives added to prolong the shelf life. In processed bacon there are usually several artificial preservatives added, such as nitrates. These are a problem in many processed meats and can lead to health problems. To avoid these it’s best practice to purchase new, natural bacon.

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