Is bacon healthy?

Whether as a side item or added to a biscuit sandwich, bacon remains a breakfast staple in the foodservice industry. Certainly, when it comes to eggs or pancakes, it’s hard to imagine a more perfect companion.  Seventy percent of the bacon in America is consumed at the breakfast table. There are thousands of tasty bacon recipes found in blogs.  But have you ever give a thought that is bacon really healthy?

If you look at the nutritional facts you will see that 2 slices of bacon gives you 109 Kcals . You will be shocked to hear that 75% of the calories is derived from fats. 50% of the fats in the bacon is saturated. And not to forget the high amount of cholesterol (16 mg) and sodium ( 303 mg ) that is present in just two slice of bacon !!
It is a proven fact by the American dietetic association that high amounts of saturated fats increase the amount of LDL and cholesterol in the blood. Both of these effects increases the risk of cadiovascular diseases. And if those saturated fat-rich foods are also high in dietary cholesterol, cholesterol levels tend to rise even higher. The activity of LDL receptor – its ability to mediate the entry of LDL- appears to be suppressed by the saturated fatty acids. When LDL receptor activity decreases, LDL catabolism depresses and hence the blood levels increases.
Other health damaging effetcs of bacon also include that it not only comes under the group of red meat but it is also a member of processed meat groups.
Processed meat is usually red meat preserved via smoking, curing, or salting and it includes many favorite American foods in addition to bacon:

• Ham
• Sausage
• Hot dogs
• Bologna
• Salami
• Pepperoni
• Pastrami

The World Cancer Research Fund (WCRF) has just completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer. Its conclusion is rocking the health world with startling bluntness: Processed meats are too dangerous for human consumption. The only reason why it is harmful for huumans is that they are usually manufactured with a carcinogenic ingredient known as sodium nitrite. This is used as a color fixer by meat companies to turn packaged meats a bright red color so they look fresh. Unfortunately, sodium nitrite also results in the formation of cancer-causing nitrosamines in the human body. And this leads to a sharp increase in cancer risk for those who eat them. A 2005 University of Hawaii study found that processed meats increase the risk of pancreatic cancer by 67 percent. Another study revealed that every 50 grams of processed meat consumed daily increases the risk of colorectal cancer by 50 percent. These are alarming numbers. Note that these cancer risks do not come from eating fresh, non-processed meats. They only appear in people who regularly consume processed meat products containing sodium nitrite.
Carcinogenic PAH (polycyclic aromatic hydrocarbons) compounds are another type of compounds that can be produced during processing.
Thus by the overall facts we hear about bacon it is better we dont make it a part of our daily diet.  If we have bacon its better we cut down the serving size to small. As it is a well known fact that antioxidants help to prevent cancer , its better if we  include lots of antioxidant rich fruits and vegetables in our diet where ever possible. If you are a real bacon lover than its better if you cut down on the rest of the processed meats.
If you want a lower fat and saturated fat pork bacon, choose from the center cut bacons, namely Oscar Mayer Center Cut Smokehouse Thick Sliced. If you want turkey bacon, try a few types until you find a brand you really like.