BACON HARMFUL EFFECTS ON THE BODY
Although it’s okay in moderation, you might want to hold the bacon if you are at increased risk for certain health conditions, such as heart disease or high blood pressure. Bacon is mostly fat. Three slices have 4.5 grams of fat and about 270 mg of sodium. And like other processed meats, such as lunch meat and beef jerky, bacon contains nitrites, which have been shown to cause cancer in animal studies. Both nitrates and nitrites in food have been linked with cancer and infant methemoglobinemia, a blood disorder. Bacon often contains a form of nitrite known as sodium nitrite, which is used to preserve the meat and protect it from harmful pathogens. Sodium nitrite releases substances called nitrosamines, which have been proven to cause cancer in animal studies. Bacon that is cooked to a higher temperature releases more nitrosamines than less well done bacon.