The Science of Bacon

Everyone knows bacon, people tend to absolutely love it and most vegetarians describe it as their ‘one’ weakness, but what is the science of bacon? According to a survey in 2010 43% of Canadians who participated said they would rather eat bacon than have sex! So we think it’s time to learn more about the science of bacon to understand why we love it so much.

It’s a Massive Money Maker in America

Bacon, or more specifically sliced bacon, has accumulated to become a $4 Billion a year industry in America with the standard American eating up to 8kg of the stuff every year! America loves bacon so much in fact, that over 60% of its residents would support it as a national food! Despite the fact that most of bacons energy saturates into fat (about 68% in fact!) people seem to want to eat it non stop, especially once they’ve had a whiff of it cooking.

Why Are We So Obsessed?

When bacon is cooked, the proteins and amino acids inside the bacon slice undergo a massive chemical reaction and approximately 150 organic compounds are released form the bacon. These compounds dissipate into the air creating that smell to turn any vegan into a bloodthirsty carnivore. We enjoy the smell just as much as the taset, which activates so many receptors in our mouths and noses that it is like heroin for the sensory system, our bodies can’t get enough

There is an Obvious Downside

Not only is bacon full of fat, but it can often be treated alongside other processed meats with sodium nitrite which is why organic untreated bacon can sometimes look grey and not as nice as the cheaper packs of treated bacon. These nitrites form compounds which are known carcinogens and too much sodium in the body eventually prevents enough oxygen being carried around. Despite all of this factual information however,  people still seem to eat plenty of bacon and you can’t really go anywhere anymore without seeing bacon or bacon flavoured produce. They key is moderation, like with all indulgent things we just need to not go too crazy.