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Everything's Better With Bacon: Making the Case for Bacon in a Healthy Diet

Deborah Neyens is an attorney, avid gardener, and cook who believes food should be sustainably grown, lovingly prepared, and joyfully eaten.

Bacon is simply the best. Read on to see how it can be used in several dishes.

Bacon is simply the best. Read on to see how it can be used in several dishes.

Forget your pescatarians, your flexitarians, your lacto-ovo-vegetarians. If I ever decide to adopt a vegetarian lifestyle, I would have to be a baco-vegetarian. Yes, that's a person who abstains from eating all meat and animal flesh except bacon.

I love bacon that much. I eat it for breakfast, of course. I've had bacon for dessert. My favorite sandwich is the BLT. I've even invented a drink called the BLTini (bacon vodka with a splash of Bloody Mary mix, garnished with an endive spear and, what else, a slice of bacon).

As a connoisseur of bacon, I'm troubled by the bad rap bestowed upon my favorite cured meat. Bacon is bad for you, they say. It's full of saturated fats and the chemicals used in the curing process are virtually toxic. It's high in sodium, high in cholesterol, it's a heart attack on a plate.

But it's so very, very good.

So I set out to find whether bacon is guilty as charged or whether it's been unjustly condemned. Let's examine the arguments for and against bacon as part of a healthy diet and then you, the jury, can decide.

The Case Against Bacon

The prosecution's case against bacon begins at the industrial farm. Pork production, like all mass livestock production, is resource-intensive, meaning it demands more water, energy, and grain than other foods.

Hogs are housed in crowded factory farms on slatted floors, making it impossible for them to act upon their natural instinct to root and forage. The stressful living conditions make the animals susceptible to disease and physical maladies, while the waste they generate threatens air and water quality. Hogs receive antibiotics to prevent disease and artificially increase weight, and drug residue may linger in the meat after slaughter.

Bacon is one of the most highly processed foods we eat. Bacon in the United States comes from pork bellies, the fattiest part of the hog. The meat is injected with salt and a chemical curing solution before heat processing. It gets its smoky flavor from a sprayed-on liquid smoke extract that contains even more chemicals. The end product, before cooking, is pink-gray and slimy.

Cooked bacon is high in saturated fat, cholesterol and sodium. These raise cholesterol levels and blood pressure, increasing the risk of coronary heart disease and stroke. Eating bacon and other processed meats also leads to a higher risk of cancer, studies have shown. The American Institute for Cancer Research recommends that people avoid all forms of processed meat until more is known about the cancer risk.

So in the face of all this damning evidence, what's a bacon lover to do? Must one resign oneself to a sad, baconless existence? Reserve judgment until the defense is heard.

USDA Bacon Fact Sheet

In Defense of Bacon

Bacon can be part of a healthy diet. It is a protein, after all, and a complete one at that, meaning it has all the essential amino acids in the proper proportions. Because it is high in protein, it has a greater satiating effect (fullness factor) after a meal than other foods so you are less likely to overeat. It's also a good source of niacin, phosphorus, and selenium.

For persons watching their blood sugar levels due to diabetes or metabolic syndrome, bacon has little effect. Because it's so low in carbohydrates, Dr. Atkins touted it as part of his controversial diet.

The cancer risk comes from nitrites used to cure bacon. At the high temperatures used for cooking, nitrites are converted to nitrosamines, which may cause cancer. The use of nitrites has decreased over the last four decades and the USDA regulates the amount of sodium nitrite that may be used in processing bacon. Researchers have questioned the link between nitrites and cancer, and have suggested that the higher rates of cancer seen in bacon eaters may be the result of processed meat displacing fruits and vegetables and their beneficial effects in the diet, rather than some cancer-causing agent in the bacon itself.

Commercial pork producers are responding to an increasing public awareness of food safety and environmental issues. The National Pork Board, which provides industry oversight, pledges to protect and promote animal well-being, protect public health, and safeguard natural resources. Through the voluntary Pork Quality Assurance Plus program, the pork industry promotes the use of responsible antibiotic practices to avoid sending adulterated food to market and to minimize the development of antibiotic resistance. Regulations require a withdrawal period between the time medicine is administered to an animal and slaughter, and the USDA randomly samples pork to detect violations.

Some pork producers go above and beyond the regulatory requirements and employ traditional, sustainable production methods. Producers like Niman Ranch, which works with a network of family farms across the United States, raise hogs in pastures or in deeply bedded pens where they are able to follow their natural instincts to root and roam. Waste is used to fertilize crop land and fewer animals are raised per acre to ensure the health of the land. No antibiotics are used. These producers offer bacon that is processed without nitrites using natural curing methods like infusion of celery juice.

Mmm... Bacon

How to Include Bacon as Part of a Healthy Diet

To make bacon part of a healthy diet, begin by sourcing your bacon from a producer using traditional farming methods. The closer the producer to you, the better, so research family farms in your area.

At the supermarket, look for labels indicating the use of sustainable and humane farming practices. "Certified Organic" means the animals were given organic feed and provided access to the outdoors, although not necessarily a pasture.

For animals that were pastured or had significant access the outdoors, look for the following labels: "Animal Welfare Approved," "Food Alliance Certified," or "Free Range/Free Roaming."

Use bacon in moderation. One slice of cooked bacon has just 41 calories and one gram of saturated fat. But that one slice packs a lot of flavor and you need no more than that to feel satiated. Think of bacon as a seasoning instead of the focal point of the dish. When you flavor a dish with bacon, you won't need to add extra salt.

Don't skimp on the fruits and veggies when eating bacon. Load up your BLT with colorful, antioxidant-rich tomatoes and leafy greens. Have a salad of citrus fruit and berries with your bacon at breakfast. Limit your consumption of other fats. Instead of topping your baked potato with butter and sour cream, try crumbled bacon, spicy salsa, and diced avocado.

If saturated fat is a concern, look for lower-fat bacon alternatives like turkey bacon or Canadian bacon, also known as back bacon, which is cut from the leaner pork loin. If you insist on traditional pork bacon, look for center cut bacon, which is slightly leaner. To reduce your exposure to nitrites, look for bacon labeled "uncured" or reduce your consumption of other processed meats.

Sugar Snap Peas With Bacon

And if I still haven't convinced you that bacon can be a part of a healthy diet, try this easy and delicious vegetable dish flavored with a modest amount of pork bacon and, remember, everything's better with bacon.

Ingredients:

  • 4 slices bacon
  • 1/2 small onion, minced
  • 1/3 cup water
  • 1/4 teaspoon salt
  • 1 pound sugar snap peas, trimmed
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • Ground black pepper

Preparation:

  • Cook the bacon in a deep skillet over medium heat until crisp. Remove from heat and drain on paper towels; reserve.
  • Drain off all but one tablespoon of the bacon fat from the skillet. Return to the heat and add the minced onion. Stir constantly for one minute. Add the water, salt, and sugar snap peas. Bring the water to a boil, then cover and steam over medium-high heat until the peas are bright green and just tender, about 5 minutes. While the peas are steaming, chop the cooked bacon slices.
  • Remove the lid and stir in the thyme. Continue to cook until the liquid evaporates, stirring occasionally, for another 2 to 4 minutes. Remove from the heat. Stir in the bacon. Season with pepper. Serves 4.
Seared scallops with orange soy ginger sauce over curried rice, sugar snap peas with bacon

Seared scallops with orange soy ginger sauce over curried rice, sugar snap peas with bacon

Nutritional Analysis for Bacon

The Verdict

Comments

Deborah Neyens (author) from Iowa on April 09, 2015:

Thanks, poetryman. Every day is better when there's bacon!

poetryman6969 on March 22, 2015:

I couldn't help myself. Besides, the bacon had it coming. So I ate it.

Have a day blessed and enriched by bacony goodness!

Deborah Neyens (author) from Iowa on July 25, 2013:

Thank you for your thoughtful comment, Au fait. Living in Iowa, I am familiar with the stench that comes from corporate hog farms so I have sympathy for those who have to live next to them! I buy pretty much all of my meat these days from local farmers who use sustainable and humane farming practices so I feel good about the meat I eat (and I don't eat that much to begin with). I have to admit, I'm not a huge fan of artificial bacon bits - too processed for me - but I can see how some people would find them a good substitute for the real thing. I like the sound of your ice cream sundae. I would use the real thing, though. : )

C E Clark from North Texas on July 24, 2013:

I have a friend who loves bacon, but says a person hasn't truly lived if they haven't lived next door to a corporate pig farm.

I love the flavor of bacon and often flavor my soups with artificial bacon flavoring -- Betty Crocker's Bacon Bits. They work great, no abuse in their manufacture -- except maybe the employees, and still full of salt and bad for high blood pressure and other health issues.

Bacon is very bad (as are all pork products) for people with gall bladder issues. It will be on the list of foods you can't eat from your doc.

Have to agree the flavor is yummy in lots of things. Even ice cream sundaes with maple syrup and bacon bits on them! I make mine with artificial bacon bits, but if someone wants to have the real bacon bits, or eat the real bacon or pork for their main course, it's OK with me.

I don't think there is any defense for abusing an animal or a person.

Well written with lots of good information that can help people make up their minds -- or perhaps change their minds. Definitely a Hub of the Day. Even though it may not have been recent, Congratulations on this achievement!

Deborah Neyens (author) from Iowa on July 01, 2013:

Thanks for the comments, Victoria Lynn and Midget. I love peas with bacon. I got the idea from an old Italian recipe, peas with prosciutto. Just waiting for those first garden tomatoes so I can start enjoying BLTs!

Michelle Liew from Singapore on June 25, 2013:

Love bacon!! Great tips on how to make it healthier for us. Thanks for sharing!

Victoria Lynn from Arkansas, USA on May 23, 2013:

What a wonderful defense of bacon! You make great points! My mother always said, "Anything in moderation." I love bacon, too, but I don't eat it all the time. I'm glad to hear that it's more highly regulated than it used to be as far as nitrites go. I love BLTs, too! I may have to try your snap peas recipe. Looks great! Well done! Many votes and up!

Deborah Neyens (author) from Iowa on April 22, 2013:

Thanks for reading and commenting, khmazz. Always glad to meet a fellow bacon-lover. : )

Kristen Mazzola from South Florida on April 16, 2013:

I love bacon and this hub was read with enthusiasm for this amazing food! Well done! I really enjoyed reading this!

Deborah Neyens (author) from Iowa on April 11, 2013:

Great clip, Beth. Thanks for sharing.

Deborah Neyens (author) from Iowa on April 11, 2013:

Time to get to the grocery store, Sue! : ) I have to say, I had bacon and eggs for dinner last night.

Beth37 on April 10, 2013:

http://www.youtube.com/watch?v=CaK9bjLy3v4

:)

Susan Bailey from South Yorkshire, UK on April 09, 2013:

Oh don't! You've set me off again and I still don't have any bacon.

Deborah Neyens (author) from Iowa on April 09, 2013:

Agreed, Sue. I think a good rule of thumb is everything in moderation. You know, I have some bacon in the refrigerator. Maybe I'll have a bacon sandwich for breakfast! Thanks for commenting.

Deborah Neyens (author) from Iowa on April 09, 2013:

Thanks, Rasta. I really wish the baco-vegetarian movement would catch on! Yeah, it would be hard to give up something as delicious as jerk pork. Jerk tofu just doesn't seem right. : )

Susan Bailey from South Yorkshire, UK on March 30, 2013:

There's nothing quite like a bacon sandwich on fresh crusty white bread. I get so sick of reading in the press what thing is bad for us this week. There's something new every time you open a newspaper and it's usually something they said was good for you last year. Now I want a bacon sandwich and I have no bacon! Fab hub. Voted up

Marvin Parke from Jamaica on March 29, 2013:

The last meat I gave up before becoming a vegetarian is Jerk Pork. It was hard to let go because it was so nutritious and tasted good. In fact, you sound like me several years ago. I cant believe you use the term baco-vegetarian (lol). brings back memories.

Deborah Neyens (author) from Iowa on March 28, 2013:

Thanks, Peggy. I try to buy all of my meat now from small local producers who are raising the animals using sustainable methods and in more humane conditions than the big factory farms. So I don't feel guilty at all when I enjoy a nice side of bacon with my eggs.

Peggy Woods from Houston, Texas on March 19, 2013:

Hi Deborah,

Like you, I would hate to have to give up bacon forever. It is just so good tasting! Now...as to how the animals are raised...I hope that more improvements continue to be made and also the use of antibiotics is no longer needed. You have presented great arguments both pro and con and your recipe is a winner. Belated congrats on getting the HOTD. UUI votes! :)

Deborah Neyens (author) from Iowa on December 19, 2012:

Thanks for the comments, Mike, Sherry. midget, and That Grrl. I don't want to overstate the nutritional value of bacon, because it is high in saturated fat, but used in moderation it can be part of most any diet.

Sherry, I love the combination of bacon and spinach, too. I make a spinach salad with bacon, apples, and toasted pecans and top with a roasted garlic balsamic vinaigrette. Yum!

That Grrl, your cookies sound interesting. I bet my dog would have liked them! : )

Laura Brown from Barrie, Ontario, Canada on December 17, 2012:

I made bacon cookies for a Christmas party. Some people liked them but I thought they were kind of gross. I tossed the leftovers away rather than eating them.

Michelle Liew from Singapore on December 14, 2012:

Like Linda, I vote for it in moderation, and it does have nutritional value as you say. Thanks for sharing, and congrats on the HOTD which is well deserved!!

Sherry Hewins from Sierra Foothills, CA on December 14, 2012:

The bacon in your photo looks like it's cooked perfectly. Everything in moderation I say. I love bacon, and would never give it up completely. It is great for flavoring things. I cut up a slice in small pieces and fry it before adding my washed fresh spinach. Cover the pan for a couple of minutes to let it steam, yum.

Mike Robbers from London on December 14, 2012:

I love bacon and I could never imagine that it can be included in a heathy diet! Quite useful information Deborah and congratulation on the Hub of the Day :) Voted UP, Awesome, and shared all the ways possible

Deborah Neyens (author) from Iowa on November 30, 2012:

Thanks for the comment, Veronica. Truthfully, the drink concoction needs some work. I should really put some time into perfecting it. But bacon for dessert - yum! A little candied bacon makes any dessert better. And, yes, cooking with bacon grease really adds something to a dish. I like to use it for fried potatoes.

Veronica Roberts from Ohio, USA on November 27, 2012:

"Mmm... bacon, bacon, BACON!!" ;)

I buy nitrate-free bacon. It's just as yummy. I sometimes use bacon grease when cooking, too. It adds so much flavor & salt to heartier meals.

I have never tried a bacon dessert. Your drink concoction sounds rather enticing. You truly are a bacontier!

(I should not have read this at 9 am. I want some bacon now! hehe)

Deborah Neyens (author) from Iowa on October 04, 2012:

Thanks for the comments, Docmo, Mary, and Keith. I don't think I've found anything that isn't better with bacon.

Docmo, you are my kind of vegetarian!

KDuBarry03 on September 28, 2012:

Thank you so much for making a strong case for bacon! I eat bacon at least 4 times a week and not only does it taste good, it can pretty much go with anything. This is definitely worthy of today's HOTD! Congrats Deb!

Voted up and shared!

Mary Hyatt from Florida on September 27, 2012:

It makes me hungry just thinking about the taste of bacon. I love bacon and waffles for breakfast and a big BLT for lunch (but not everyday). I learned a lot about bacon on this great HOTD.

I voted this UP, and shared.

Mohan Kumar from UK on September 27, 2012:

mmmm. a BLT ... or a bacon toastie... I agree with you Deb - everything's better with bacon. Just don't tell my Grandma I said that as I am a Hindu vegetarian boy. I'm still not too old for a smacked bottom as far as my Grandma is concerned! I love the sound of a baco-vegetarian. But then I think I am a Baco-pesco-ovo-bovine-vegetarian.

Deborah Neyens (author) from Iowa on September 20, 2012:

You can join me in my baco-vegetarian movement, 2patricias. Soon to be sweeping the nation, I'm sure. : )

2patricias from Sussex by the Sea on September 20, 2012:

This is also going into my Recipe Index for HubPages.

I love bacon - it is the major reason why I'm not vegetarian.

Deborah Neyens (author) from Iowa on September 10, 2012:

Yes it does! Thanks, jeolmoz2.

Deborah Neyens (author) from Iowa on September 10, 2012:

Thanks, Alecia. I've never really seen the point of turkey bacon. To me, it tastes nothing like the real stuff. So keep enjoying your bacon, in moderation, of course. Thanks for the comment.

Julio E Olmo Sr from Florida, USA on September 09, 2012:

The title says it all!

Alecia Murphy from Wilmington, North Carolina on September 09, 2012:

How did I miss this? I loooove bacon. My family tried turkey bacon when I was in high school but we finally divorced that and went back to our first love of pork. I know people have reasons for eating bacon but I really don't see anything wrong eating it a couple of times a week.

Until I find otherwise, there's no substitute for a great BLT! Awesome hub :).

Deborah Neyens (author) from Iowa on September 08, 2012:

Thanks, teaches. One thing I've found with the bacon we've been buying locally is that it cooks a bit differently than the mass-produced stuff. You have to cook it at a lower temperature and watch it more closely because it seems to burn easier. Not sure why, but that's been my observation.

Dianna Mendez on September 06, 2012:

I love bacon and can't see stopping my enjoyment of it, but I will look for the organically grown brands. Thanks for the enjoyable read, information on pros and cons, and the wonderful recipe idea. Voted up.

Deborah Neyens (author) from Iowa on September 06, 2012:

Usually it's the tomatoes people have a problem with, not the lettuce. But to each her own. : ) I love them so much I could eat them for breakfast. Come to think of it, I have, several times.

Jools Hogg from North-East UK on September 06, 2012:

BLT is my daughter's favourite but I just don't get lettuce and bacon together! Must be my weird taste buds.

Deborah Neyens (author) from Iowa on September 06, 2012:

I hear you, Jools! We need to get the baco-vegetarian movement off and running. I love bacon and egg sandwiches, too, but my favorite is the BLT. This time of year with all the fresh tomatoes in my garden, I could eat them for every meal!

Jools Hogg from North-East UK on September 06, 2012:

Bacon is the main reason I can't go vegetarian. I tried going veggoe once when I was about 20 but gave up after six weeks because my mam was frying bacon for breakfast...... so I am on your side, I eat in freely but not too much. I especially like a hot bacon and egg sandwich with HP sauce, yummy!

Deborah Neyens (author) from Iowa on September 06, 2012:

LOL, Jen. You have to really love bacon to enjoy the BLTini. It gets mixed reviews. : ) Thanks for the comment and votes. You bacon source sounds wonderful!

Jennifer Stone from the Riverbank, England on September 06, 2012:

I love bacon! Thank you for this, I feel vindicated at last! lol I'm lucky that nearby I have a farm shop that sells locally sourced free range/organic meat and their bacon is smoked in their smoker on the farm! I use it in all sorts of recipes but have never tried it in a drink... (yet)... :-)

All the votes and all the best from the riverbank in England, Jen

Deborah Neyens (author) from Iowa on September 03, 2012:

I've not had bacon ice cream but I bet it would be delicious. My husband makes a bacon candy by coating slices of bacon in a brown sugar mixture and then baking it. I think it would be delicious crumbled up in vanilla ice cream. Will have to try that next time! Thanks for the comment, Natasha.

Deborah Neyens (author) from Iowa on September 03, 2012:

Thanks, vesapwoolf. I believe food should be joyfully eaten, and what would be the joy of a diet with no bacon, butter, etc.? All things in moderation!

Natasha from Hawaii on September 02, 2012:

This recipe sounds totally awesome! Mmmm. I've even been brave enough to try bacon ice cream before. It was surprisingly good.

Vespa Woolf from Peru, South America on September 02, 2012:

I so agree with what you say here! Some of the healthiest people I know eat a balanced, natural diet that includes bacon in moderation along with lots of fruit and veggies. I think the key is high quality food. Your hubs are all so well-written. Voted up and shared!

Deborah Neyens (author) from Iowa on September 02, 2012:

Thanks, vocalcoach. I don't eat that much meat myself, but I would have a tough time giving up bacon! I guess in moderation nothing can be that bad. Appreciate the comment and share.

Audrey Hunt from Idyllwild Ca. on September 01, 2012:

Being a vegetarian, I don't eat bacon but that doesn't mean I don't like it. I love bacon! Ive tried soy bacon, etc. - yuck! This is a great hub and I can see why it was voted "hub of the day." Big votes and sharing!

Deborah Neyens (author) from Iowa on August 11, 2012:

Love it, Cogerson! It's a great addition to my hub. Thanks.

UltimateMovieRankings from Virginia on August 10, 2012:

http://www.metacafe.com/watch/5029155/jim_gaffigan...

Go to the two minute 10 second mark for the bacon bits....no pun intended.

UltimateMovieRankings from Virginia on August 10, 2012:

http://www.metacafe.com/watch/5029155/jim_gaffigan...

Go to about the 2 minute mark and then he starts talking about bacon.

Deborah Neyens (author) from Iowa on August 10, 2012:

Thanks, Cogerson. Better late than never. : ) I've not heard the Jim Gaffigan bit on bacon. I'll have to look for it. And I agree - there's nothing worse than limp bacon! I appreciate the comment and votes.

UltimateMovieRankings from Virginia on August 09, 2012:

I know it is 10 months late...congrats on this hub of the day. I was reading your profile and I have to say I was very impressed with your Hub of the Day collection.....job well done.

I could not help thinking about the comedian Jim Gaffigan while reading this hub...his two most famous comedy bits are the value of bacon and the how bad hot pockets are.....I like bacon if it is crispy.....but if it is not crispy there is no way I can eat it.

I think the key point in your hub is to use bacon in moderation....interesting hub that I am voting up and interesting.

chili sauce sweet on April 06, 2012:

Thank you for sharing your work and impressions. I love your choices.

http://www.cattleboyz.com/

Deborah Neyens (author) from Iowa on April 03, 2012:

Thanks, coffeegginmyrice. I hadn't had bacon in a few weeks so I bought some yesterday and ended up using it in all 3 dishes I made for my husband's birthday dinner - bacon-wrapped filet mignon, twice-baked potatoes, and spinach salad. Yum-o!

Marites Mabugat-Simbajon from Toronto, Ontario on April 03, 2012:

Bacon once in a while...ummm!

Deborah Neyens (author) from Iowa on March 21, 2012:

Thanks, Jamie. It's hard to resist the temptation of all that salty, fatty goodness.

Jamie Brock from Texas on March 21, 2012:

My mouth is watering... great hub about bacon, Deb! Thank you for sharing :0)

Deborah Neyens (author) from Iowa on March 09, 2012:

Of course, Jacy. : ) Thanks for reading and commenting.

jacy albertson from Oviedo fl on March 09, 2012:

Ever have chocolate covered bacon? I never have, but have heard of it. Love to add bacon to...well almost anything. : )

Rebecca Mealey from Northeastern Georgia, USA on December 08, 2011:

You make some valid points! Sometimes it is more a matter of what you DO NOT eat as opposed to what you do!

Deborah Neyens (author) from Iowa on December 06, 2011:

Thanks for reading, Chaplin. I will have to check out the gum!

Sarah Johnson from Charleston, South Carolina on December 06, 2011:

I can honestly say I love this Hub, even though I do not eat bacon, and had to vote that way as well. Good news, DN, I hear there is a bacon flavored gum!

Deborah Neyens (author) from Iowa on November 24, 2011:

I discovered a new way to enjoy bacon as a Thanksgiving appetizer: peel a butternut squash and cut into 1-inch cubes. Toss with olive oil, salt and pepper. Then wrap each cube in a strip of bacon and secure with a toothpick. Sprinkle with brown sugar. Bake at 450F for about 20 minutes. Delish!

Teresa Coppens from Ontario, Canada on October 24, 2011:

I loooove bacon. Crispy is my favourite. I eat it in moderation however. Everything in moderation! Thanks for the hub. Very informative. I will feel less guilty during my weekend bacon consumption. And thanks for the follow. Glad to have you aboard!

LisaH on October 16, 2011:

Deb- I love your hub. Took me awhile to get around to this but love bacon...will think of you whenever I eat my favorite BLT.

Ania L from United Kingdom on October 13, 2011:

Absolutely brilliant! Amuzing to read yet showing both sides of the equation. So often something is completely banned by saying 'it's not healthy' while in fact it's just one point of view. I generally believe that everything, that is not pure poison, is good for us when used in modesty.

johncimble from Bangkok on October 12, 2011:

great!!!

Renee on October 11, 2011:

I have always loved bacon and despite the bad rap you mentioned still manages to eat a lot. I do cut back on some things that makes my arthritis act up...but never on bacon. Love how you made the hub so interesting. Great job for one so new here in HP. Congrats on being hub of the day. Voted up! Btw, I saw a recipe where the mom put bacon on the vegetables just so the kids would eat the veggies, forgot though what veggie it was. She wrapped the bacon on it and cooked in little olive oil...I think it was green beans.

Movie Master from United Kingdom on October 04, 2011:

Hi Deborah, I could quite easily become a vegatarian - but like you could never give up bacon, I love it!

Excellent article and congratulations for being Hub of the Day, well deserved!

PWalker281 on September 30, 2011:

I've loved bacon all my life, but cut back dramatically several years ago because of the bad rap you speak of. Thanks to your hub, I can start eating it again.

Hawaii, where I live, has a large population of feral pigs (a mix of the domesticated Polynesian pig and the wild Eurasian boar). Hunting is allowed to keep them in check. The famous luau dish, Kalua pork, is to die for!

Informative, well-written and entertaining hub on the right way to eat bacon.

JLBender from Greensburg, PA on September 28, 2011:

Great article. I have read so much about the paleo diet and people consuming bacon as staple for breakfast. Many people following the diet cook with bacon fat! Great article highlighting both sides.

Deborah Neyens (author) from Iowa on September 26, 2011:

So I was in St. Louis for the weekend and last night we went to a little local pizza joint where I had pizza with bacon and banana peppers. Wow! A new way to love bacon.

pmiles from North Carolina on September 26, 2011:

Best. Hub. EVER.

signetfence from Online on September 26, 2011:

That's a lot of information on bacon, but well written and funny. I never knew the smokey flavor came from a can.

Carlon Michelle from USA on September 25, 2011:

This is the best set of information I have read on Bacon. Thank you for your research! You truly deserve, Hub of the day award! Smile!

UrsulaRose on September 25, 2011:

Congratulations Deborah for being awarded 'Hub Of The Day' ... keep up the good work. :-)

Deborah Neyens (author) from Iowa on September 25, 2011:

It's Sunday morning - time to fry up some bacon! Loving all the great comments here. Agreed that bacon and brussels sprouts are another good combination. Blond Logic, your comment about Matthew McConaughey holding bacon really cracked me up!

Maria Giunta from Sydney, Australia on September 24, 2011:

This is not only a great hub to read but a good looking one too, great job with the layout DeborahNeyens. Great facts, some funny tidbits and I'm glad I can now eat bacon without feeling guilty (in moderation of course). Welcome to Hubpages, enjoy being part of this great writing community.

Jokylu from Waratah North, Victoria. on September 24, 2011:

I love the way you approached the dilemma of bacon guilty or not guilty. I agree with you bacon definitely has a place in our diets but like everything it needs to be in moderation. The use as a seasoning point was excellent advice as you certainly can improve the fullness of flavour in many dishes with a little bacon added. Molometer mentioned its use with brussell sprouts and I know that is a winner as I have tried that with the grandkids.

Voted up on this one, and congratulations on receiving accolades for hub of the day, a very well deserving one.

Marlene Bertrand from USA on September 24, 2011:

Crumbled bacon on top of my salad keeps me eating my green leafy vegatables every day!

Donna Fairley Huebsch from Clearwater, Florida on September 24, 2011:

Great writing - congrats on being Hub of the Day! We have bacon almost each Sunday at our house with whole grain pancakes and maple syrup - YUM :o)

Valerie Washington from Tempe, Arizona on September 24, 2011:

bacon lovers everywhere will be dreaming of you tonight.

Micheal is from United Kingdom on September 24, 2011:

Bacon is one of the joys of life. A day without bacon is a day without umami. I must try the sugar snap recipe. Another good one is bacon and Brussel sprouts totally changes the experience and kids will eat them done that way. Just cube some bacon fry it until crispy and throw it over the brussel's. Brilliant and informative. Bacon will no longer be a guilty pleasure. up.

Kristin Trapp from Illinois on September 24, 2011:

For some reason the line, "Think of bacon as a seasoning..." really made me laugh. I think that is the justification I will use when voting "guilty of a lesser count."

Your humorous style packed with information made this a really fun article to read. Congratulations on hub of the day.

Sinea Pies from Northeastern United States on September 24, 2011:

No joke...I just had bacon TWICE today! Breakfast and lunch. I have a wedding to go to in a week and waited way too long to take off weight. So, gotta do it quick on the Atkins Diet. Bacon is what gets me through on Atkins! Thanks for making me feel better about it.

Karen N from United States on September 24, 2011:

Excellent hub. most things in moderation is perfectly fine. :)

Mary Craig from New York on September 24, 2011:

How can I not agree? To me bacon is a basic food group in and of itself. I do look for low sodium. Bacon is the best and so is your hub! Voted up.

ThePastor from California on September 24, 2011:

Let it be so! let it be so! I love bacon to hence I love your HUB!

Huntgoddess from Midwest U.S.A. on September 24, 2011:

I do love bacon. I used to be a vegan, until I found out that there are alternatives to factory-farmed meats. Try to find a humane, local source of good meats --- grass-fed, free-range, humanely raised. One family farm near me has won awards for humane treatment of its hogs.

The Weston A. Price Foundation has lists of these local farmers on its website.

Great Hub!!

Up. Funny. Informative. Something else I can't remember. LOL

Brian L. Powell from Dallas, Texas (Oak Cliff) on September 24, 2011:

You caught my attention with the word bacon and held my interest with good writing. When you had bacon for dessert, was it milk chocolate covered bacon? It is a great combination. Something about the saltiness of the bacon and the sweetness of the chocolate is seductive.

Arlene V. Poma on September 24, 2011:

Congratulations, Deborah, on Hub of the Day!!! And I am just as proud of myself for being the first to comment on your writing this piece. Can I spot winning writers or WHAT??? Or could it be I was instantly smelling bacon and wanting to get some in a pan as I read this??? Keep writing!!!

Rose Clearfield from Milwaukee, Wisconsin on September 24, 2011:

Great hub! I can't believe that I didn't comment on it the first time when I read it and voted in the poll. Congrats on getting Hub of the Day!

Joanna McKenna from Central Oklahoma on September 24, 2011:

I love love LOVE bacon! But since I no longer drink alcohol (and rarely vodka when I did), I'll have to trust you on the BLTini. And deep-fried bacon (which you didn't mention, so I did) just sounds YUCKY. Ewwwwwwwwww. ;D

Mary Wickison from Brazil on September 24, 2011:

I love bacon as well. Let me clarify this, I love American bacon! I lived in Britain for many years and I couldn't get bacon to go crispy even using the kind called "streaky bacon". There was so much water injected into it, it didn't didn't fry it boiled.

Now I am in Brazil and the bacon is more akin to "American Bacon". Yeah!

I was recently watching a film with Matthew McConaughey and instead of drooling over him, I was looking at the piece of bacon in his hand.

Long live bacon!

Great hub and congratulations on your "hub of the day", you have a good balance of writing, information, selling and humor.

jenubouka on September 24, 2011:

I will take a side of bacon with my bacon, thank you

All in moderation

cardelean from Michigan on September 24, 2011:

Well done hub! A great choice for hub of the day, congratulations. Although we do not eat pork bacon, we do eat a lot of turkey bacon. There definitely is something about having that flavor add to your dishes. Thanks for sharing all of your knowledge.

Linda Bilyeu from Orlando, FL on September 24, 2011:

Congrats again on hub of the day! You go girl! What a super shout-out to bacon. I voted for used it in moderation (3-5 times a year). It's great for added flavor in recipes. Voted UP/Awesome!