Experts believe that bacon will produce nitrite in the curing process, and nitrite is a carcinogen. However, in my hometown, people have been eating bacon like this for generations. I have never seen anyone get cancer. Children who eat salted fish and bacon are more likely to cause cancer than adults. More than 90% young people with nasopharyngeal carcinoma in Hong Kong are related to eating salted fish and bacon, especially when they were young.
Carcinogenic food "blacklist" salted fish: Dimethyl nitrite produced by salted fish can be converted into carcinogenic dimethyl ammonium nitrite in the body. Bacon is made of fresh pork belly with skin cut into pieces, pickled with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, clove, fragrant leaves, fennel and other spices, and then dried or smoked, which has the functions of appetizing, dispelling cold and promoting digestion. We might as well wash the bacon, cut it into pieces and cook it in water for 15 minutes, so that a lot of salt and harmful substances in the bacon can be dissolved in water and separated from the food itself, thus reducing the harm to the body!
When the smoking temperature reaches above 300℃, the meat will drip oil and produce a lot of smoke. After a series of chemical reactions, a substance called polycyclic aromatic hydrocarbons will appear, in which benzopyrene is a strong carcinogen. Bacon is not suitable for the elderly, friends with high blood pressure and hyperlipidemia. Eat less or even not. Normal people can control it in the range of 20-25g a day. It is best not to buy bacon from small manufacturers or unknown manufacturers. However, safe bacon is also "unsafe". No matter how good it is, it is also a big salty family, so it is not advisable to eat more. In addition, harmful substances will inevitably be produced during the processing.