Cooking with Bacon

Cooking with Bacon

2 slices bacons (crisp, drained) contains:
98 cal
5 gm protein (incomplete)
8 gm fat
163 mg sodium
some A, B-1, 13-2, and niacin
Because bacon is high in saturated fats, it contributes much more to a high cholesterol count than it does to beneficial nutrition—especially when it is part of the classic American high-cholesterol breakfast: a couple of butter-fried eggs, bacon, toast with butter, and coffee with cream and sugar. Certainly, it shouldn’t be a part of the everyday diet—save it for Sunday brunches. If you have heart problems, atherosclerosis, or are overweight—or if you worry about any of these—it’s best to avoid bacon. Bacons should be cooked over low heat with the grease drained as it’s cooking—if it smokes, that means the cooking heat is too high. And if it burns, throw it out; burnt fat has nothing but bad effects. Canadian and Irish bacon are both very much like ham, and can generally be used like it.