Is Your Favourite Brunch Addition Doing You More Harm Than Good?

PHOTO: Jamie Oliver

Of all the things we can comfortably sneak into a meal—a sandwich, a stack of pancakes, a bowl of pasta—bacon is at the top of our list. The salty, meaty flavour makes our hearts sour, especially when there are crispy shards of it atop a maple cupcake.

Much to our dismay though, recent studies reveal that bacon, along with other processed meats, plays a key role in the development of bowel cancer.

How key, you ask? According to the World Health Organisation's International Agency for Research on Cancer, it’s as key as tobacco, arsenic and asbestos. Yikes!

Now categorised in group one carcinogens, eating too much bacon is ringing some serious alarm bells. Experts warn that each 50 gram portion of processed or cured meat (that includes prosciutto, people!) a day increases your risk of some types of cancer by 18%. 

It's important to note the consumption of processed meat in general won’t cause cancer, but you will increase your chances by eating a daily BLT.

So it's back to the drawing board, foodies. If you need some recipe inspo (sans bacon), The Green Kitchen ($42) by David Frenkiel and Luise Vindahl Andersen will provide the goods.  

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