I thought all bacon is cured, so what gives? Have you ever looked through the bacon selection at the grocery store and noticed that while most of the packages are labeled "cured," there are some ...

Serving size and frequency is also important. A portion is two rashers (around 40-60g depending on the type of bacon) and, ...

Nitrites, nitrates. They help in curing bacon—a preservation, flavoring, and coloring process—but can form nitrosamines, chemicals found to cause cancer in lab animals. No antibiotics ever.

A large new study is among the first to suggest a link between cured meats and higher rates of dementia and worse cognition.