Nitrates are bad because they can increase your risk of heart disease, heart attacks, strokes and even complicate pregnancy.
However in small amounts the nitrates are usually not a problem.
Sodium nitrate, a preservative that's used in some processed meats, such as bacon, jerky and luncheon meats, could increase your heart disease risk.
It's thought that sodium nitrate may damage your blood vessels, making your arteries more likely to harden and narrow, leading to heart disease.
Chicken does have nitrates.
The nitrates are needed in the chicken to help preserve the chicken.
The small amounts of nitrates that chicken contains is not harmful.
When it comes to processed meats, consumers are often concerned with added, synthetic nitrates, which are used to preserve the meats and keep them fresher, longer.
These natural meats (including chicken and turkey) are still processed, and they're still made with nitrates.
Some types of chicken such as ground chicken may have some pork added to it or even the ground turkey or turkey bacon may have a slight bit of pork.
However regular chicken contains no pork and is just chicken.
Meats that are made from pigs include ham, bacon, pork, spare rib, Boston Butt, Loin, Belly Bacon, Rib Bacon, Hog Jowls.
Also the ham is actually from the butt part of the pig.
Bacon is made out of pig.
Although you can find other varieties of bacon made from turkey, beef and other animals but the majority of bacon is made from pigs meat.
Bacon is not only from pigs as there's some types of bacon made from beef and turkey, chicken etc but pork makes the best tasting bacon.
So that's why the majority of bacon is from pigs.
Since beef is leaner than pork, beef bacon can tend to be drier than pork bacon.
Beef fat has a higher melting point than pork fat, so it can be chewy, and it won't crisp up as well.
Bacon is made by curing and smoking pork belly, a very fatty cut of meat.
Any similarly fatty cut of meat can be treated the same way to produce a “bacon” of some kind.
It sometimes get done with corresponding parts of a cow to produce beef bacon.
Bacon can be healthy when eaten in moderation.
Also baking the bacon is healthier than frying the bacon as well.
Bacon contains some essential micronutrients, including potassium, which supports bone health, heart health, muscle strength and prevents high blood pressure.
Bacon is both good for you and bacon is also bad for you.
Bacon can be healthy as long as it's eaten in moderation and not eaten in excess.
Bacon contains some essential micronutrients, including potassium, which supports bone health, heart health, muscle strength and prevents high blood pressure.
You can also find over 50% of the RDA of two essential minerals in bacon; selenium and phosphorus.
Don't make bacon a daily indulgence.
When you do treat yourself, keep the serving size small, and include antioxidant-rich fruits or vegetables in the meal whenever possible.
If you're a true bacon lover, cut way back on other processed meats to keep your total consumption of processed meat low.
Bacon can be microwaved.
You can microwave bacon.
Microwaving bacon takes around 30 seconds to a minute depending on the microwave.
Some microwaves are higher in power and will cook the bacon faster than another microwave would so you have to adjust the time to cook the bacon for your microwave.
However if you like your bacon crispy then it would take around 4 to 6 minutes.
To microwave bacon line a microwave-safe plate with 3 layers of paper towels.
Place the bacon on top, without overlapping.
Cover the bacon with another 2 layers of paper towels.
Microwave on high for 4 to 6 minutes for crispy bacon or around 1 to 2 minutes for non crispy bacon.
You can microwave bacon without paper towels but the bacon cooks better in the microwave with paper towels.
You can also cook bacon in the oven as well or in a toaster oven.
But a microwave will quickly cook the bacon as well.