Bacon is one of the most iconic meats in the usa. It’s part of our culture, glamorized in fast food commercials and served at breakfast tables around the nation. Who can resist that irresistible crunch and savory taste that only bacon can provide? However, in spite of its delicious reputation, bacon has long been considered harmful to our health. Critics have cited bacon’s high cholesterol, fat, sodium, and nitrite levels as health detractors, to the extent where bacon is viewed as an indulgence to prevent. New evidence, however, shows that this long-standing belief might not be justified. Check out why bacon is actually great for you.
Half the fat in bacon is monounsaturated, made up mainly of oleic acid, the same sort of acid found in olive oil that is healthy. Another kind found in bacon, palmitoleic acid, has valuable antimicrobial properties that add to the health advantages of bacon. While another forty percent of bacon fat consists of saturated fat, this saturated fat is actually healthy! It helps to keep bacon fat stable and prevents it from going rancid.
Another concern of critics is that a high cholesterol level in bacon. However, new evidence indicates that dietary cholesterol is in fact important for us to consume and is not associated with increased risk of cardiovascular disease or other health problems. Additional cholesterol is even necessary to regulate our hormones and bodily functions. This type of cholesterol is often 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.
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’s used to make blood, sweat, tears, and mucus within our bodies. Low-salt diets can even increase the chance of cardiovascular disease, osteoporosis, and hypertension. Today, Americans consume half as much salt as in the days before refrigeration when meat was maintained with salting. Even animals know the significance of salt, as they search out sources for sodium, such as salt licks. There is therefore no reason to avoid bacon because of its salt content. In fact, the additional salt may even make you healthier!
To sum up, the fat, cholesterol, and salt is nothing to worry with. These things are all important to outside diets and should be consumed regularly. However, the 1 thing to watch out for in bacon is preservatives added to extend the shelf life. In processed bacon there are often several artificial preservatives added, like nitrates. These are a problem in many processed meats and can cause health issues. To prevent these it’s best practice to purchase new, natural bacon.