Frying bacon outdoors decreases the concentration of airborne nitrosamine carcinogens.
The addition of vitamin C to processed (cured) meats such as bacon may actually make them more carcinogenic.
For more on the dangers of processed meats, see Prevention Is Better Than Cured Meat; When Nitrites Go Bad; and Bacon and Botulism. For more comparisons between meat and veggie meats, see Chicken vs. Veggie Chicken; What Is Really in Hot Dogs? and Carcinogens in Roasted Coffee.
For more context, check out my associated blog posts: Using Greens to Improve Athletic Performance; Kiwi Fruit for Irritable Bowel Syndrome; Head Shrinking from Grilling Meat; and Is Caffeinated Tea Really Dehydrating?
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