Bacon is one of the most iconic meat in America. It’s part of the American culture, it is extolled in advertisements of fast food, and breakfast tables across the country. Nevertheless, despite its reputation as a delicious bacon, it has long been considered to be hazardous to our health. The critics cited bacon contains high fat, cholesterol, and sodium nitrite as an health detractors, to the extent that the fat is considered as indulgence to avoid. However, new research shows that the long-standing belief can not be justified. So see why bacon is really good for you.
The main attraction of Bacon is its high fat content. Half bacon has monounsaturated fat which is mainly oleic acid, and the same type of acid is contained in healthy olive oil.
Another type found in bacon is palmitoleic acid which have valuable antibacterial properties that add to the health benefits of bacon. While other forty percent fat comprises saturated fat, which is really great. This helps to maintain a stable bacon and protects it from ogranyavane. Other advantages include high fat levels of vitamin D, as well as high levels of antioxidants.
Another concern of critics is the high level of cholesterol in bacon. However, new evidence suggests that dietary cholesterol is really important for us to be consumed and is not associated with an increased risk of cardiovascular disease or other health problems. In addition, cholesterol is even necessary for our hormones to regulate body functions. However, oxidized cholesterol may contribute to the health risks.