Bacon is considered
by many to be a staple of the Western diet with some people consuming it
several times a week and for meat eaters it’s not hard to know why. That rich
singed fatty smell makes people’s mouths water in delightful expectation. It
makes the taste buds tingle, but is it actually good for us?
According to a newly
published WHO report, bake in those one of the unhealthiest foods that we can
eat and a major contributor to bowel cancer.
Three of the world’s
religions, Judahism Christianity and Islam actually have regulations
forbidding the eating of pigs although it is not clear why. Perhaps it’s
because the pig is a very base animal, it eats the excrement of other animals
and it is also very highly intelligent.
Buddhists and Hindus
don’t normally eat pork and remember that bacon is pork because they are
largely vegetarian. It is also well-known health circles that vegetarians live
longer than meat eaters who suffer more cancers.
Meat is further
divided into red and white meat, red meats which include pork because the
highest amount of cancer whereas white meat still causes cancers, but not so
Why is bacon
It is well
established that red meats are patiently unhealthy but bacon is pork which has
been further processed with some chemicals that are very unhealthy.
The smell of bacon
is not due to one chemical alone, but a blend of approximately 150 chemicals
and the principal chemicals are:
Sugar; most people know sugar is bad for us and in bacon it reacts with
amino acids to create that aroma known as a Maillard reaction which browns
meats and creates that delirious aroma.
Salt; we need salt and if it were not for the sugar, the salt would
probably be okay.
Sodium nitrite; a preservative and colour enhancer known to cause
Once the pig has
been killed and chopped up, selected parts like the belly are separated and
soaked in brine, a concoction of salt, sugar, flavourings and other chemicals
for up to a week.
Then the bacon is
dried, it may be smoked and stored for months before use.
processing plants vary; some microwave the bacon or add ‘smoke flavour’
whereas some companies use purpose made smoke houses that cook the bacon as
well as adding flavour.
If you make your own
bacon, you can lessen the amount of dangerous chemicals, but the basic facts
are that the chemicals in bacon are known to be cancerous and red meat is also
cancerous therefore bacon is more cancerous than other meats, but no more so
than other processed meats like sausages.
Bacon is a carryover
from a time when people relied on meat for their survival, but today we can
survive perfectly well without heating meet and by not eating meat it has been
proven beyond a reasonable doubt we will live longer and suffer less disease.
It’s about time we
stopped bringing home the bacon and adopted a more sensible approach to diet
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