“Bacon is bad News; By Weight Loss Made Simple:”

  • The Demand for Bacon:

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America has an inventory of frozen pork bellies. The inventory is at an all-time low. Furthermore, food manufacturers use pork bellies to make bacon. In addition, the demand for bacon is outpacing the supply. The shortage of bacon sent the Internet into frenzy. Is there a bacon shortage on the horizon? Industry experts say there is no shortage of bacon.  According to the experts, there’s little chance of rationing bacon. Therefore, restaurants and grocery stores will have plenty of bacon in stock. Still, this is a good time to cut back on consumption. Four slices of thick-cut bacon have 240 calories. Furthermore, the bacon contains eight grams of saturated fat and 880 mg of sodium. These contain high levels of sodium and saturated fat. Especially relevant, this is 40% of your recommended daily values.
  • Too much Sodium Intake:

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Most of all, you must limit sodium intake. High levels of sodium cause high blood pressure. In addition, foods that contain high levels of sodium can cause a massive stroke.  The health effects from eating saturated fat are documented. As a result, we know that diets high in saturated fat are harmful. High levels of saturated fat have been associated with an increased risk of heart disease. Furthermore, 68% of the calories from bacon come from fat. Also, half of those calories are from saturated fat. Bacon is not a healthy meat. High levels of sodium and saturated fat are bad—so it’s not the healthiest meat to choose.
  • Nitrates and Nitrites:

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Most noteworthy, nitrates and nitrites are used in bacon and processed meats. These chemicals are added to preserve shelf life and enhance color. Diets high in processed meats are linked to chronic health conditions. The chronic health conditions include migraines, asthma, heart failure and kidney disease. In addition, nitrates and nitrites cause severe cancer.
  • Colon Cancer Risk:


Especially relevant, there was a study from the World Health Organization. They found that every portion of processed meat raises colorectal cancer risk by 18%.  The study was unable to determine why this link exists. But scientists know nitrates and nitrites are to blame. Furthermore, uncured bacon and no nitrate bacon still contain high levels of harmful chemicals. Uncured bacon has celery juice or celery powder. Celery powder can contain high levels of nitrates.
  • Limit Red Meat Intake:

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Because of the risks, do not eat more than 18 ounces of red meat a week. Therefore, my advice is the same about bacon. High levels of saturated fat and high levels of sodium are poison to the body. If you must eat bacon, eat it in moderation. Most of all, you can prepare bacon yourself.  Reduce its fat content by cooking it in the microwave. Use a paper towel to absorb the saturated fat. Most noteworthy, you can bake it in the oven on a rack. The rack lets the saturated fat drip off. Frying bacon in a pan will hold the fat and grease. In addition, substitute less fatty cuts of pork. Canadian bacon has lower levels of fat. But beware of bacon alternatives. Consequently, they process turkey bacon. Turkey bacon has high levels of sodium. People eat more turkey bacon because they think it’s healthier.
  • If You must eat Bacon; do it in moderation:

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Especially relevant, it’s important to put the 18% statistic into perspective. Eating bacon is a relative risk. Consequently, it’s risk for a healthy person to eat bacon every day. They will raise their risk of colon cancer by 5% to 6%. In conclusion, bacon is not a health food. Do not consume high levels of sodium on a daily basis. But you can eat a couple of strips of bacon on the weekend.  It won’t present a significant health risk. A sensible and healthy diet will allow you to ingest sodium and fat in moderation. Processed meats contain high levels.