Yeah, you probably heard that report from the World Health Organization suggesting meat is carcinogenic and bacon’s causing cancer. Treat that with some skepticism: “Bacon is not only a great source of thiamine, an energy-producing vitamin, but also rich in protein and nitrates,” Scritchfield says. “Nitrates are actually beneficial to our heart health and immune function, and react to the acid in our stomach, forming nitric oxide, which promotes good cardiovascular function.” (Don’t get too excited, though: nitrates primarily come from vegetables.) “Bake bacon to reduce charring, which will reduce oxidized fats, then try adding on top of roasted Brussels sprouts,” Scritchfield adds. And remember: It’s still high in saturated fat—and sodium, unless you’re buying low-salt kinds—so don’t expect to demolish half a pound of bacon and magically produce six-pack abs.
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