Thread: Bacon fat

well I have a problem with bacon , i could just about eat it with every meal , and at any breakfest buffet watch out for me with the bacon haha

bacon wrapped in bacon is awesome.

Bacon’s primary asset is its fat, and that fat— surprise! – is primarily monounsaturated. Fifty percent of the fat in bacon is monounsaturated, mostly consisting of oleic acid, the type so valued in olive oil. About three percent of that is palmitoleic acid, a monounsaturate with valuable antimicrobial properties. About 40 percent of bacon fat is saturated, a level that worries fat phobics, but is the reason why bacon fat is relatively stable and unlikely to go rancid under normal storage and cooking conditions. That’s important, given the fact that the remaining 10 percent is in the valuable but unstable form of polyunsaturates.7

Pork fat also contains a novel form of phosophatidyl choline that possesses antioxidant activity superior to Vitamin E. This may be one reason why lard and bacon fat are relatively stable and unprone to rancidity from free radicals.8
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.

Traditionally cured bacon, sausage and other meats cured with sodium nitrite might be just the ticket to increasing NO (Nitric Oxide) production in the body.

when im trying to lean out i eat bacon and eggs every day for breakfast with nothing else. Protein with a bit of fat and 0 carbs promotes the best fatloss

I eat 2 or 3 packs of turkey bacon a week. Love that shit!

This easys my mind a bit, my wifes family are farmers and we routinely get fresh beef and pork, I can't even eat the stuff sold in stores now. There is such a big difference in taste. I have recently became addicted to fresh bacon and fresh country eggs, sometimes i eat them twice a day. So much I was kindof starting to worry about the fat.

Bacon.