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bacon

Watch videos about bacon

  • Reducing Cancer Risk In Meateaters
    Reducing Cancer Risk In Meateaters
    Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.
  • Flesh and Fructose
    Flesh and Fructose
    Meat and sugar increase uric acid levels, which are associated with increased risk of gout, hypertension (high blood pressure), obesity, prediabetes, diabetes, kidney disease and cardiovascular...
  • Fat Burning Via Arginine
    Fat Burning Via Arginine
    The arginine content of nuts may explain their metabolism boosting effects, though in a list of the top food sources of arginine, nuts don't even make the top ten.
  • Preventing COPD With Diet
    Preventing COPD With Diet
    Chronic obstructive pulmonary disease is now the third leading cause of death. The good news is that in addition to smoking cessation there are dietary interventions that can help prevent COPD.
  • EPIC Findings on Lymphoma
    EPIC Findings on Lymphoma
    In a study of a half million people, which was most associated with the risk of developing lymphoma? Red meat, processed meat, poultry, offal, eggs, or milk?
  • Vitamin C-Enriched Bacon
    Vitamin C-Enriched Bacon
    The addition of vitamin C to processed (cured) meats such as bacon may actually make them more carcinogenic.
  • Carcinogens in the Smell of Frying Bacon
    Carcinogens in the Smell of Frying Bacon
    Frying bacon outdoors decreases the concentration of airborne nitrosamine carcinogens.
  • Bacon and Botulism
    Bacon and Botulism
    The nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines but also reduce the growth of botulism bacteria, forcing regulators to strike a...
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