Bringing home the bacon: how do you have yours?

Go vegan, its so much less cruel, save the pigs, its the least you can do

If everyone went vegan there would be no pigs.

UK population at its oldest ever in mid-2014
The population of the UK is ageing. Ageing of the population refers to both the increase in the average (median) age of the population and the increase in the number and proportion of older people in the population.

The median age of the UK population (that is the age at which half the population is younger and half the population is older) at mid-2014 was at its highest ever at 40.0. This is a slight increase from last year, caused by the growth in population at older ages.

Over the 40 year period 1974 to 2014, the median age of the UK population has increased from 33.9 years to 40.0 years; an increase of over 6 years.

Lots of things are not good for us and as we will not live forever we might as well enjoy what we like. It does not look as though bacon is having an adverse effect on our lives.

I know too many people who have developed bowel cancer, Malcolm. Processed meat increases the risk, especially if subjected to cooking at high temperature.

I have just received a bowel cancer screening kit: http://www.nhs.uk/Conditions/bowel-cancer-screening/Pages/what-happens.aspx

Don’t forget to use it wavechange. It is some reassurance hopefully). The point I was suggesting was that we all succumb at some point, from a variety of causes; we rarely know which one. The main thing is to enjoy your life. If you like fried bacon (me), barbecued meat (not me), then providing you don’t use it to excess, be happy.

I was simply commenting on the greater risk associated with high temperature cooking of bacon. Maybe someone might find it useful.

Thanks Alex, but it’s a very complicated subject and there is conflicting evidence. I was not intending to start an off-topic discussion.

So here I am at 77, free of cancer, and I fry my bacon. Arguing from the particular to the general of course!

Many heavy smokers have not developed lung cancer but others have and smoking is the main risk factor for developing COPD for those unaffected by occupational exposure. The health risks of smoking, obesity, eating red meat and drinking alcohol are well known and moderation is the sensible approach. I was not trying to take this Convo off-topic but to mention a concern that many may not be aware of. If you have reached 77 then there is a good case for carrying on doing what you enjoy.

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That’s true but is not the only factor. If a parent suffered from bowel cancer, you are at more risk, in the same way that fair skinned people are at more risk from sun. We have no control over the genetic aspect, of course, but we can choose what we eat.

I am with Patrick on microwaving bacon. We used to grill it but started cooking it like this on a ridged platter when we had no cooker. So no more burnt bacon fat splashes to deal with.

Our bacon comes from our local butcher and is not full of water like some supermarket bacon.

Hadn’t thought of trying Facon, might give it a go Alex. Have been a vegetarian for years. Husband loves bacon though, likes it crispy and fried. He definitely would not microwave it.

Sadly, yes. It’s what it does in between that provides nutrition or does the damage.

I’m one of the ‘other’ votes, Joe. As I explained, I use bacon in soups and quiches.

Wrap it round a large potato, parcel it in foil and cook it in a moderate oven for an hour and a half, while cooking other things. Alternatively put thick sliced potatoes (painted with oil and seasoned) on a ‘Pyrex’ plate (silicone glass if you prefer) in a hot (200 degrees centigrade) oven for fifteen minutes, add the bacon and cook for a further fifteen. Serve with veg or, for a flatulent delight, baked beans. Substitute bacon can be meat balls, gammon, or chicken portions, but these need cooking for as long as the potatoes and, in the case of the chicken, fifteen minutes more. Parsnips can be cooked in this way instead of, or as well as, potatoes.

We sometimes cook a bacon/ham joint in the slow-cooker. It turns out very moist and tender.

For breakfast? Use a non-stick frying pan. Add mushroom, tomato, lean bacon, and a little water in place of fat. Add lambs kidney and or liver to taste. Boil on moderate heat. The mushroom absorbs a little of the bacon taste. Don’t boil dry. Add an egg. Toast brown bread. Serve the breakfast. Put the toast in the frying pan to absorb the remaining juices and add to the plate. Enjoy a delicious healthy breakfast.

Nitrites are added to processed meats as a preservative to prevent food poisoning and nitrates used to prevent the pink meat becoming an unappetising grey colour. I’m all in favour of getting rid of nitrites and nitrates but wonder about the safety of not having a preservative. Maybe the salt content has been increased.