“Monounsaturated fat—the primary fat in bacon—is widely lauded for reducing inflammation and lowering blood pressure, while the antimicrobial palmitoleic content in bacon fat can keep plaque at bay. Triglycerides too may improve because bacon fat is especially good at helping us achieve satiety and stable blood sugar. Bacon can thus be useful for diabetics and prediabetics as well as everyone else coping with sugar cravings and carbohydrate addictions.”
It’s weird how much our trust for doctors increases when they’re prescribing cured meats.
[Save Your Bacon – The Weston A. Price Foundation]
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