Break Up with Bacon?
BREAK UP WITH BACON?
According to the recent report released on processed meats, there is scientific evidence linking both processed meat and tobacco to certain types of cancer and that is strong; so in a sense both bacon, but I say conventional bacon with nitrites, and tobacco, are carcinogens. But smoking increases your risk of lung cancer by 2,500% while nitrite-containing processed meats at 2 slices daily increases the risk of colon cancer by about 18%. When we take into account the frequency of colon cancer this means your risk in a lifetime of two slices of bacon daily is about 5-6%.
It is important to recognize that there are many forms of bacon, some is much more toxic than others! And we have to consider that in an observational study there can be flaws. Often Americans that consume higher amounts of processed meats also have lower intake of vegetables and antioxidants, and lower activity, which also increases cancer risk.
Look for local sources that are pasture-raised and free of hormones!
So as bacon is a high fat protein, we know toxins are stored in fat. The source is the first consideration. Ideally the meat is free of antibiotics, growth hormones, and is sourced from pasture-raised pork. This includes pork with access to pasture, that are free roaming, often fed acorns or nuts to complement their forging diet with minimal grain consumption. Conventional pork, where you will find most bacon, is typically raised on grain potentially from GMO grain sources of corn and soy, and is also living in confinement. This lower quality pork often is cleansed with chemicals and when converted into bacon will be treated with nitrites.
Look for sodium nitrite free!
Nitrites have been tied to cancer and cardiovascular disease so by choosing a quality source you are also getting a nitrite free product without chemical aging elements or preservatives. Nitrates are also fast oxidizing agents and because of this they are used in creating explosives. Sodium nitrite is the most common nitrite used for curing meat because it discourages bacterial growth. Sodium nitrite is actually the chemical responsible for giving cured meat its pinkish look.
Yes, there are benefits to eating pork!
It is also an Effective Mood Elevator: Bacon makes you feel happy, satisfied, blissful, which greatly reduces stress in our lives and effectively relieves the negative effects of frustration, self-deprivation and sense of lack in one’s existence.
Stay nourished and have your bacon too!
