Is it Safe to Eat Bacon?

Monday, January 7, 2013 @ 03:01 PM
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What You Need to Know about Healthy Fats

Bacon’s primary asset is its fat, and that fat— surprise! – is primarily 50% monounsaturated, mostly consisting of oleic acid, the type so valued in olive oil. About 3% of that is palmitoleic acid, a monounsaturate with valuable antimicrobial properties. About 40% of bacon fat is saturated; the remaining 10% is in the valuable form of polyunsaturates. Pork fat also contains a novel form of

phosphatidylcholine that possesses antioxidant activity superior to Vitamin E.

Cholesterol and Sodium

It’s oxidized cholesterol — as found in the powdered milk and powdered egg ingredients used for processed, packaged and fast foods, including low-fat and non-fat milks — that contributes to heart disease.

Nitrites

Nitrites were used traditionally to preserve food safely, including cured meat and fish, as well as some cheeses. It remains useful for its antioxidant properties, antimicrobial activity, flavor enhancement and color development.

Bacon fat from pastured pigs also comes replete with fat-soluble vitamin D, provided it’s bacon from foraging pigs that romp outdoors in the sun for most of year. Factory-farmed pigs kept indoors and fed rations from soy, casein, corn meal, and other grains, are likely to show low levels of Vitamin D.

The takeaway is clear: choose bacon from pastured pigs.

01-03-13 Dr. Mercola newsletter