“I could eat bacon for breakfast, lunch, and dinner.” A friend recently made this statement, and those of us in the group chuckled. I could certainly relate to that statement–my love for bacon goes back to my childhood when I first used bacon to construct my all-time favorite dish, the Almost Elvis Sandwich.
According to Elvis Presley’s mother, he ate “sandwich after sandwich of his favorite—peanut butter, sliced bananas, and crisp bacon.” As a first grader, I replaced Elvis’ banana with jelly.
Bacon holds a place in our culture like few other foods. Whether it’s Al “Roker’s Ultimate Grilled Cheese with Bacon,” Snoop Dogg’s “Billionaire Bacon,” or the Waffle House “Texas Bacon Patty Melt, people love their bacon. In fact, Oscar Mayer believes that bacon can help you find the love of your life. In 2015, they released their dating app for bacon lovers, Sizzl.
However, bacon has its detractors. Although their voices are faint and rarely make it onto the talk shows, they warn us about a darker side to bacon’s tasty sizzle.
Bacon: From Smoking Hot Favorite To Sizzling Controversy
One look at popular restaurants’ menus, and you notice that bacon remains a crown favorite; its addition to any food item can help with sales. MacDonald’s, for example, is happy to add bacon to your favorite sandwich for breakfast, lunch, and dinner.
But for some people, this once beloved staple has transitioned from a symbol of hearty breakfasts to a controversial meat, primarily due to evolving insights into its impact on physical health. This shift can be attributed to a series of revealing scientific studies and growing health consciousness among consumers.
Initially, bacon’s rich taste and versatility in recipes made it a favorite across various cuisines. Its popularity soared with no apparent downside, as the immediate health effects were poorly understood. However, as nutritional research progressed, the narrative around bacon began to change:
- Increased Risk of Chronic Diseases: Studies have linked high consumption of processed meats like bacon to elevated risks of heart disease and stroke due to high levels of saturated fats and cholesterol.
- Cancer Concerns: The World Health Organization has classified processed meats as carcinogens, with evidence particularly strong for a connection to colorectal cancer.
- Impact of Additives: Using nitrates and nitrites in curing bacon has raised concerns about potential carcinogenic effects when these compounds interact with meat proteins during cooking.
Despite the many health concerns raised by scientists, bacon still holds a cherished place in our culture. More than 268 million Americans report eating bacon each year and eating an average of 18 pounds yearly. This porcine food is so wildly popular that 65% of respondents would vote for bacon as the national food!
So what do we do with such a controversial food as bacon? Is it deserving of “national food” status? Or is it a carcinogen to be feared and avoided at all costs?
To help you decide if bacon belongs on your plate or your sandwich, we will look at Bacon: The Good, The Bad, and The Ugly.
The Good: Bacon’s Irresistible Taste
A food with its own National Day (December 30) and International Day (the first Saturday of September) must have an exceptional taste. One survey found that only 4% of people don’t like bacon. Although not in the same upper tier as pizza and chocolate, bacon has been found to be in the middle range of highly addictive foods.
There are several reasons that bacon is delicious and addictive, such as:
- The Maillard Reaction: You can trace the deliciousness of bacon back to Camille Maillard, a French chemist in the early 1900s. He described a reaction between amino acids and certain sugars when some foods are heated to high temperatures. This reaction gives bacon its golden-brown color and creates a complex flavor profile.
When you cook bacon, the sugars and proteins break down and recombine into new flavors and aromas, contributing to its unique and appetizing taste.
- Fat Content: As you might expect, coming from the belly of pigs, bacon is rich in fat. This pork belly fat contributes to the distinct flavor and texture of bacon. The high-fat content also provides a creamy, melt-in-your-mouth texture, and as it cooks, it releases aromatic compounds that contribute to bacon’s enticing smell. Moreover, fat is an efficient carrier of fat-soluble flavor compounds from seasonings and smoke, enhancing the overall taste.
- Saltiness and Curing Process: Bacon is cured and often smoked, using a mix of salt, sugar, and sometimes spices. The curing process preserves the meat and imparts a savory flavor. Salt is a flavor enhancer, making the savory flavor of bacon more pronounced. It also contributes to the addictive quality of bacon, as our taste buds naturally enjoy and crave salty foods.
- Umami: Umami, the fifth basic taste, is abundant in bacon due to its amino acids and glutamates, which develop during the curing process. Umami adds depth and richness to the flavor profile of bacon, making it more satisfying and mouth-watering.
- Crunchy Texture: The texture of bacon plays a crucial role in its appeal. The contrast between the crispy edges and the tender, fatty parts makes for an enjoyable eating experience. The crunchiness also releases volatile compounds, enhancing the aroma and taste.
- Psychological Factors: Beyond the physical attributes, bacon’s appeal has a psychological aspect. It’s often associated with comfort, indulgence, and satisfaction, adding to its robust, hyperpalatable nature.
In summary, the irresistible taste of bacon results from a complex interplay of chemistry, texture, and psychology. From the Maillard reaction to the rich fat content, the savory saltiness to the umami depth, and the satisfying crunch to the comforting associations, every aspect of bacon comes together to create a hyper-palatable food that’s hard to resist. It’s a culinary delight tantalizing the senses and making it a favorite for many.
The Bad: Health Risks and Disease Links Associated with Bacon
While bacon is celebrated for its taste and versatility, its consumption also comes with significant health risks. This article delves into the various health concerns associated with bacon, examining the links between its consumption and various diseases.
1. High Saturated Fat and Cholesterol
Bacon is rich in saturated fats, which, when consumed in excess, can have detrimental effects on heart health. Here’s how:
- Elevated Cholesterol Levels: A high intake of saturated fats can lead to an increase in LDL (low-density lipoprotein) cholesterol, commonly known as ‘bad cholesterol.’ Elevated LDL levels are a significant risk factor for heart disease and stroke.
- Impact on Heart Health: Regular consumption of foods high in saturated fats, like bacon, can contribute to the development of atherosclerosis, a condition characterized by the buildup of fats, cholesterol, and other substances in and on artery walls, potentially leading to heart attacks and strokes.
2. Preservatives: Nitrates and Nitrites
Bacon’s preservation process involves nitrates and nitrites, which can pose health risks:
- Formation of Nitrosamines: When bacon is cooked, especially at high temperatures, nitrates and nitrites can form nitrosamines. These compounds have been found to be carcinogenic in animal studies.
- Cancer Risk: Consuming high amounts of processed meats cured with these preservatives has been linked to an increased risk of certain types of cancer, notably colorectal cancer.
3. High Sodium Content
The salt used in curing bacon contributes to its high sodium content, which can have several adverse health effects:
- Hypertension: High sodium intake is a known risk factor for hypertension (high blood pressure), a leading cause of cardiovascular diseases.
- Cardiovascular Diseases: Excessive sodium consumption can increase the risk of stroke and heart disease, as it contributes to the buildup of fluid in the body, putting extra pressure on the heart.
4. Other Health Risks
Beyond the direct links to heart disease and cancer, bacon consumption is associated with other health risks:
- Weight Gain and Obesity: Due to its high fat and calorie content, frequent consumption of bacon can lead to weight gain and obesity, which are risk factors for a variety of health issues, including type 2 diabetes, heart disease, and certain cancers.
- Type 2 Diabetes: Some studies suggest a correlation between the consumption of processed meats like bacon and an increased risk of developing type 2 diabetes.
- Diverticulitis: Some studies suggest a link between a diet high in red and processed meats and an increased risk of diverticulitis, an inflammation or infection of small pouches that can form in the intestines.
- Stomach Ulcers and Gastritis: High salt content in foods like bacon can exacerbate stomach ulcers and gastritis.
- Kidney Disease: High sodium and protein levels in bacon can put a strain on the kidneys, potentially worsening kidney function over time, especially in individuals with existing kidney conditions.
Conclusion
In summary, while bacon is a beloved food item for many, its consumption comes with significant health risks. The high levels of saturated fats, cholesterol, sodium, and preservatives like nitrates and nitrites contribute to an increased risk of heart disease, hypertension, stroke, certain cancers, and other health issues.
Consumers need to be aware of these risks and consider whether the benefits of eating outweigh these risks.
The Ugly: Ethical and Processing Concerns in Bacon Production
Although bacon is a globally beloved food, hidden is an often unsettling reality behind its production. The ethical and processing concerns surrounding bacon production, particularly regarding animal welfare and the handling of diseased pigs, are issues that consumers and industry stakeholders increasingly cannot ignore.
A. Bacon Production and Animal Welfare
The journey of bacon from farm to plate raises several animal welfare concerns, primarily related to the conditions in pig farms:
- Living Conditions: In many large-scale pig farms, pigs are often kept in confined spaces, such as gestation crates, which are too small for them to turn around or behave naturally. This confinement can lead to physical and psychological distress.
- Natural Behaviors: Pigs are intelligent, social animals that require stimulation. Conventional farming practices often deny them the opportunity to engage in natural behaviors like foraging, leading to frustration and stress.
- Health Issues: Overcrowding in farms can lead to the rapid spread of diseases among pigs. In some cases, pigs are given antibiotics and other medications to combat this, raising concerns about antibiotic resistance and the impact on human health.
- Slaughter Practices: The methods used in slaughtering pigs for bacon production are also a major concern. Inhumane slaughter practices can cause unnecessary suffering to the animals.
B. Processing of Diseased Pigs
The handling of diseased pigs in the bacon production process is a significant concern, both ethically and in terms of food safety:
- Detection and Management: Diseased pigs should be identified and managed according to strict regulations to prevent the spread of disease and ensure the meat’s safety. However, lapses in these processes can occur.
- Health Risks: If diseased pigs are improperly processed, there’s a risk of contaminating the meat with pathogens that can harm humans.
- Regulations and Oversight: There are regulations in place to ensure the safety of pork products, including bacon. These include inspections and quality control measures. However, the effectiveness of these regulations can vary by region and depend heavily on rigorous enforcement.
C. Ethical Implications for Consumers
These concerns have ethical implications for consumers:
- Informed Choices: As awareness of these issues grows, consumers are increasingly looking for more ethically produced bacon, such as organic or free-range options, which tend to have higher animal welfare standards.
- Labeling and Transparency: There is a growing demand for better labeling and transparency in the meat industry so consumers can make informed choices about the products they buy.
Conclusion
The production of bacon involves complex ethical and processing concerns that impact animal welfare and, potentially, public health. While regulations are in place to ensure animal safety and ethical treatment, gaps and inconsistencies in enforcement still need to be addressed.
As awareness grows, consumers are increasingly seeking more humane and transparent practices in bacon production. This shift in consumer behavior is a crucial driver for change in the industry, encouraging more ethical practices and better standards for the welfare of pigs.
Bacon: Choosing Wisely
One of the most challenging foods for me to surrender on our journey to eating exclusive plants was bacon. It was one of my favorite foods for decades. Although I fully respect everyone’s food choices, I can say little good about bacon. As we learn more about the health risks associated with processed meat, bacon will likely lose its place of affection worldwide.
My word to the wise is to do your due diligence and look at the research before deciding to add bacon to your salad or sandwich.
If you would like to know more about plant-based nutrition, schedule a call to discuss how to gain energy, lose weight, and help prevent some chronic diseases.