Story at-a-glance

• Many view bacon as an unhealthy food but are unaware that the majority of its fat is monounsaturated and is fairly resistant to heat damage during cooking
• Although manufacturers label this bacon “nitrite free,” this method actually generates more nitrite from the celery salt than would ever be added as a salt. “Nitrite free” bacon can have twice the nitrite content of bacons cured directly with nitrite salts
• Bacon from pastured pigs contains healthful saturated and monounsaturated fat, mostly consisting of oleic acid, the type so valued in olive oil. It also contains palmitoleic acid, which has antimicrobial properties, phosophatidyl choline that possesses antioxidant activity superior to Vitamin E, and fat-soluble vitamin D
• The healthiest forms of bacon and other preserved meats are those that are prepared using time tested age old traditional methods using meat from healthy animals. If you desire to eat bacon it is preferred to find bacon from pastured pigs is raised by local farmers that convert the bacon using time honored methods