Dying for Bacon
Sad, but true, people are “dying for bacon” daily even though the World Health Organization (WHO) recently classified bacon as “carcinogenic to humans”. After reviewing more than 800 studies, WHO concluded that each 50-gram portion of processed meat (a few slices of bacon or a hot dog) eaten daily increases the risk of colorectal cancer by 18 percent. The World Cancer Research Fund and the American Institute for Cancer Research have also found that “the evidence on both processed meat and cancer is clear cut.” Both the American Medical Association and the American College of Cardiology have recommended that hospitals remove processed meat from menus.
So what’s a body to do when food columnists tout the flavors and textures of “cancer strips”, when MacDonalds advertises free BACON HOUR, when communities sponsor BEER & BACON FESTS, when restaurants feature gourmet dishes wrapped in bacon, when public schools foist onto children and hospitals deliver to patients the very substances guaranteed to increase risks of cancer, obesity, diabetes and heart disease? How do we address this insanity?
The PHYSICIANS COMMITTEE FOR RESPONSIBLE MEDICINE, headed by Neal Barnard, M.D., is taking action now! This organization of 12,000 physicians is sponsoring a public awareness campaign about the cancer risks of bacon and other processed meats. You can learn more about the campaign here. https://www.pcrm.org/news/news-releases/hard-hitting-tv-ad-targets-cancer-causing-bacon-18-states-most-impacted-colon
In the meanwhile try FACON BACON. It’s delicious, nutritious, satisfying, cruelty-free and missing all the fat and carcinogens that increase disease risk. We make it from sliced Tempeh, a fermented soybean cake, and serve it with a steaming bowl of soup in a sandwich with lettuce, tomato and onion.