Eating smoked bacon is harmful to the body.

Smoked foods such as sausages and bacon are high in salt, which can damage the gastric mucosa. They also contain a large number of carcinogens, such as benzopyrene and cyclic aromatic hydrocarbons.

Fried and grilled foods also contain such carcinogens, so you should eat less of them. It is recommended to soak smoked food in water before eating;

Eat sausages and bacon with vegetables, such as broccoli, lettuce, etc. The vitamin C in them can effectively block the formation of carcinogens from nitrite. Eat fried and grilled foods no more than once a week.

Extended information:

Source of bacon

The purpose of making bacon is to preserve meat products for a long time, because in the past, pigs were not killed every day in rural areas, and there was no Farmer's market, after killing pigs in the twelfth lunar month, it is necessary to keep meat at home within a year, and a farm tradition passed down, killing pigs in the twelfth lunar month over the years.

The fresh meat is cut into pieces and marinated for about 10 days, then cooled and dried for half a month, and then hung in the kitchen to be smoked by the stove. After more than a month, it becomes "smoked bacon". It will not rot after being stored for a long time, and has a delicious waxy aroma. When cooked and sliced, the lean meat will be brown and red, and the fat meat will be oily but not greasy. It is suitable for serving as a meal.

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Baidu Encyclopedia—Smoked bacon