This article by Kris Gunnars is on the health benefits or lack thereof in regards to the consumption of bacon. Gunnar begins with a nice introduction describing how most people love the taste of bacon, but fear the negative health consequences that often are associated with processed meats. The author’s intention is to inform the general public about the pros and cons associated with bacon consumption by discussing how bacon is made, which is by a curing process where the pork meat is covered in salts to help preservation of the meats, the fats that are associated with bacon which are mostly monounsaturated fats that are considered “healthy” fats, the nutrients in bacon that aid the body in certain amounts, which includes Phosphorus and Selenium, the importance of Nitrates in bacon, and some harmful compounds such as Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines that can be found in bacon (the Hydrocarbons and Amines are connected to cause …show more content…
Gunnars finishes the article by going over the studies on bacon consumption and how people should make the right choices dealing with consuming bacon. The studies show that an overconsumption of processed meat, including bacon, have led to cardiovascular disease, diabetes, and cancer of the breast, liver, and colon. Gunnars clears the waters by stating that people who consume bacon frequently often drink, smoke, or eat way too much sweets, which connects to the cancers and diseases listed above. It is because of these multiple consumptions of sweets, alcohol, and bacon that Gunnar states that the studies should be known but not over emphasized because correlation does mean causation. With all of the research conducted, Gunner states that a fair amount of bacon will not be deadly, especially if you choose bacon that is from pasture-raised pigs. Gunnar believes that if people follow this pattern and guide, they will benefit from the positives associated