User:Newyorkadam/Yellow

Bacon todo list:

Make sections on:


 * Alternatives to bacon (turkey bacon/vegetarian bacon/others (?) ✅
 * industry leaders
 * production
 * religious restrictions - being worked on on Bacon, not this sandbox

Expand:


 * nutrients
 * health concerns ✅

Sources: Bacon magazine Nassau foods processing Kosher and Halal

History
In the Anglo-Saxon period, the raising of pigs was a seasonal process. Pigs were born in the spring, raised in the summer, fattened by acorns in the fall, and killed in the winter as a food source.

Before the Industrial Revolution, bacon was primarily produced on farms. It was also common for families to raise pigs.

Prior to the 19th century, bacon was produced in rural communities and sent to nearby cities and towns for sale.

Production
A majority of pigs in the United States are raised on Concentrated Animal Feeding Operations (CAFOs). One CAFO can hold more than 10,000 pigs at any time.

Concerns
A major concern with pig farms is the large amount of manure that is produced each day. One pig produces about 6 pounds (2.7 kg) of manure every day. The manure is drained by large cesspools called lagoons. The toxic fumes released by the manure can produce health problems.

Industry
Almost half of the world's pigs are raised in China: almost all of the pigs raised are raised for consumption. The Chinese government subsidizes pig farmers. China's food industry is known for its problems with sanitation; as such, many pig farms have been shut down.

Pigs marketed in the United States eat six to eight pounds of food per day. Most farm-raised pigs eat mainly corn and soybean products along with a mineral pack. The mineral pack helps the pig's bones so that the pig can support its own muscle weight.

Smithfield Foods
Smithfield Foods is the world's largest producer of pork. Smithfield is run in Smithfield, Virginia but has farms and processing plants in 26 states and several countries, including China, Mexico, and the United Kingdom.

Turkey bacon
Turkey bacon is a popular alternative to bacon. People may choose turkey bacon over real bacon due to health benefits, religious laws, or other reasons. It is lower in fat and calories than bacon, but may used in a similar manner (such as in a BLT sandwich).

Production and use
The meat for turkey bacon comes from the whole turkey and can be cured or uncured, smoked, chopped, and reformed into strips that resemble bacon. Turkey bacon is cooked by pan-frying. Cured turkey bacon made from dark meat can be 90% fat free. The low fat content of turkey bacon means it does not shrink while being cooked and has a tendency to stick to the pan.

Vegetarian bacon
Vegetarian bacon, also referred to as fakon, veggie bacon, or vacon, is a product marketed as a bacon alternative that is available in supermarkets. It is high in protein and fiber, yet low in fat, and has no cholesterol. Two slices average 75 calories. A popular brand of vegetarian bacon is Smart Bacon. Morningstar Streaky Strips was a popular brand, but has been discontinued in the UK.

Reception
Bacon has received mixed reviews from the public.

On one hand, bacon has received a positive reception by the public. Bacon Today states that bacon has a very valuable amount of protein that is "valuable to maintaining our energy levels and a fully functioning, healthy body, with a minimum of those nasty, waist, thigh and butt expanding, fat building carbohydrates." Everything Tastes Better with Bacon, a book by Sara Perry, is a cookbook that compliments bacon's many uses in cooking.

On the other hand, as with most meat products, producers of bacon have received heavy criticism for how their pigs are treated. Many petitions and protests have occurred trying to raise awareness and change how producers treat their pigs. Many of these protests have turned out successful: for example, following NBC News's report of an undercover investigation of an abusive pig farm, Tyson Foods terminated their contract with the pig farm. Similar to NBC's investigation, The Humane Society of the United States (HSUS) investigated Seaboard Foods, one of the pig breeding facilities that supply Walmart. According to HSUS, the pigs were treated poorly and abused. Walmart spokesperson Diana Gee said, "As soon as we were made aware of the allegations, we immediately reached out to Seaboard to begin investigating the issue...Pending our review, we will take any action necessary." A large amount of petitions also exist, fighting for a fair treatment of pigs.

=Things being expanded=

Nutrients
One 20 g rasher of cooked streaky bacon contains 5.4 g of fat, and 4.4 g of protein. Four pieces of bacon can also contain up to 800 mg of sodium, which is roughly equivalent to 1.92 grams of salt. The fat and protein content varies depending on the cut and cooking method.

68% of bacon's calories come from fat, almost half of which are saturated. Each ounce of bacon contains 30 milligrams of cholesterol.

Health concerns
Bacon has a large amount of sodium, and the consumption of a large amount of sodium can put a person at risk for heart disease and high blood pressure.

Bacon is considered by many doctors to be unhealthy if eaten in excess. A study conducted by researchers at the University of Zurich found a connection between eating processed meat and the risk of dying from heart disease or cancer. Processed meats contain preservatives known as nitrates that, when absorbed by the human body, convert into nitrosamine, a chemical compound that could cause cancer. A second study by researchers at Columbia University found that the consumption of cured meats increase a person's chances of developing chronic pulmonary disease.

Researchers from the Harvard School of Public Health found in 2010 that eating processed meats (such as bacon) that are preserved by smoking, curing or salting, or with the addition of chemical preservatives, was associated with an increased risk of both heart disease and diabetes. The same association was not found for unprocessed meat.