Bacon and Health

While bacon is one of the most delicious foods on the planet, it is not exactly the healthiest choice. High in saturated fat and salt, excessive consumption of bacon can lead to health problems and complications, including increased risk of heart disease and diabetes. While the health risks of bacon are well known, the nutritional benefits of bacon are not lacking. Eating bacon in moderation can supply the body with a good amount of energy and give the mind a boost and provide instant happiness.

Bacon has a good amount of protein that is useful for maintaining energy levels. It is especially ideal for those in a high-protein and low-carbohydrate diet such as athletes and bodybuilders. Those with an active lifestyle can benefit from the energy that a slice of bacon for breakfast can provide.

One of the best things about eating bacon is that it effectively elevates the mood and can make you feel happy, blissful and satisfied. A bite of a good bacon sandwich can reduce stress and relieve frustration and dissolve negative vibes. Too much bacon, however, can lead to the opposite and result in guilt feelings and depression.

The nutrient “choline” and essential omega fatty acids found in bacon helps increase memory and intelligence. University studies show that this nutrient may help fight off delibitating chronic mental impairments such as Alzheimer’s disease. Bacon also contains a wide array of essential vitamins and minerals such as Thiamin (Vitamin B1), Riboflavin (Vitamin B2), Niacin (Vitamin B3), Vitamin B6, Vitamin B12, Phosphorus, Magnesium, Zinc, Iron, and Pantothenate. Bacon has a high Protein to Fat balance of 4 to 1, which is the highest found in any meat, fish or fowl.

While bacon can be a nutritious addition to a healthy diet, it is still not recommended to eat it everyday or gorge on it every snack time. There are many kinds of bacon sold in the market and some are healthier than others. When choosing a bacon, go for those that are free of sodium nitrite, which is a preservative used to prevent meats from spoiling and give bacon its distinctive red color. Nitrite is notorious for being a carcinogen and is related to increasing the risk of cancer. Natural bacon free of nitrite is available in most groceries, particularly in the organic sections. Compared to commercially raised chickens, pigs are also not injected with artificial hormones, making them possibly safer.