Pork Fat

Bacon is an animal fat that accumulates under the skin, around the kidneys, in the abdominal cavity. It is considered as a food supply in the animal body, consisting mainly of triglycerides, contains a large amount of residues of saturated fatty acids.

As a food product, bacon is often present on our table. It is usually salted, smoked, boiled or fried. Many people consider it harmful to health, but as we all know, the harm from food and weight gain as a result of their consumption is hidden in the quantities. If you eat a piece of bacon on an empty stomach, you will quickly feel full, and this will not allow subsequent overeating and you will keep your figure. Today, there are even diets for weight loss, which are based on moderate intake of the otherwise fatty product.

Bacon composition

Bacon contains over 90% fat and about 1.5% protein, represented by collagen and elastin. In composition it is close to vegetable oils: it contains essential polyunsaturated fatty acids (oleic, linoleic, linolenic, arachidonic), which are called vitamin F, in general. They are needed by the body to regulate fat metabolism and proper blood circulation, so vitamin F is useful for people with cardiovascular problems. Extremely valuable is archidonic acid, which is not contained in vegetable oils. It has a positive effect on brain activity, kidney function and hormones, participates in cholesterol metabolism and prevents the development of atherosclerosis of blood vessels. Refers to unsaturated acids and one of the essential fatty acids. Helps the body react to encounters with viruses and bacteria,

This product also contains small amounts of vitamins A, D, E and carotene, it does not contain carcinogens.

Given the components of  bacon , we can classify it as a product that is needed to maintain immunity and overall vital energy, which is especially important during the winter.

Useful properties of bacon

Bacon is high in calories, so its use should be extremely careful and in moderation. 

German scientists even advise to take 20-30 grams of the product daily, especially from people with heart problems. Because arachidonic acid (refers to the beneficial Omega-6 unsaturated fatty acids) is part of cell membranes and is part of the enzymes of the heart muscle.

Bacon also contains many other valuable fatty acids, which are involved in building cells in the body and also play an important role in the formation of hormones and cholesterol metabolism. They bind and remove toxins from the body. In terms of such acids, bacon is ahead of butter.

Exactly in pork bacon in optimal digestible form contains selenium - an element that is a powerful antioxidant.

Bacon is useful in lung diseases, it removes heavy metals from the body, cleanses blood vessels, has antitumor properties, it does not live helminths. Bacon, especially in combination with garlic, increases immunity and vitality, which is essential during the autumn-winter period. In addition, the animal product is a wonderful choleretic agent.

The recommendations of nutritionists are to take bacon with a salad of raw vegetables, flavored with unrefined sunflower oil and natural vinegar (apple or wine).

In folk medicine, bacon has long been considered an indispensable tool in the treatment of diseased joints, and bacon with garlic is used for an inflamed tooth, which helps to extract pus and stop inflammation.

Harm and contraindications

The first and most important thing to keep in mind when eating bacon is not to overdo it, because only then it will benefit the body. For an adult, 10-30 grams per day are enough, anything above this norm can accumulate as subcutaneous fat.

It is not recommended to subject the bacon to strong heat treatment. After frying, harmful carcinogens appear, which applies to all fats, including vegetable. It is for this reason that all fried foods are considered harmful.

• liver disease;
• problems with the bile ducts and gallbladder;
• impaired cholesterol metabolism.