Bacon Recipes Cookbook
Nonfiction, Food & Drink, Pasta & Rice, Meats & Dairy, Meat, Healthy Cooking, Diabetic
| Author: | Amy Anderson | ISBN: | 1230000305823 |
| Publisher: | Alpa Rationalist | Publication: | February 24, 2015 |
| Imprint: | Language: | English |
| Author: | Amy Anderson |
| ISBN: | 1230000305823 |
| Publisher: | Alpa Rationalist |
| Publication: | February 24, 2015 |
| Imprint: | |
| Language: | English |
Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in abrine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Bacon has a large amount of sodium, and the consumption of a large amount of sodium can put a person at risk for heart disease and high blood pressure.
Bacon is considered by many doctors to be unhealthy if eaten in excess. A study conducted by researchers at the University of Zurich found a connection between eating processed meat and the risk of dying from heart disease or cancer. Processed meats contain preservatives known as nitrates that, when absorbed by the human body, convert into nitrosamine, a chemical compound that could cause cancer. A second study by researchers at Columbia University found that the consumption of cured meats increase a person's chances of developing chronic pulmonary disease.
Researchers from the Harvard School of Public Health found in 2010 that eating processed meats (such as bacon) that are preserved by smoking, curing or salting, or with the addition of chemical preservatives, was associated with an increased risk of both heart disease and diabetes.
Bacon is a meat product prepared from a pig and usually cured. It is first cured using large quantities of salt, either in abrine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.
Bacon has a large amount of sodium, and the consumption of a large amount of sodium can put a person at risk for heart disease and high blood pressure.
Bacon is considered by many doctors to be unhealthy if eaten in excess. A study conducted by researchers at the University of Zurich found a connection between eating processed meat and the risk of dying from heart disease or cancer. Processed meats contain preservatives known as nitrates that, when absorbed by the human body, convert into nitrosamine, a chemical compound that could cause cancer. A second study by researchers at Columbia University found that the consumption of cured meats increase a person's chances of developing chronic pulmonary disease.
Researchers from the Harvard School of Public Health found in 2010 that eating processed meats (such as bacon) that are preserved by smoking, curing or salting, or with the addition of chemical preservatives, was associated with an increased risk of both heart disease and diabetes.
