Of course, bacon is still a meat product in the final analysis, so the protein content of which will be retained in large quantities, in addition to a small amount of minerals, trace elements are also present, so it is not only seasoning, appetizing meal, but also contains a certain amount of nutrition. The initial production process of bacon originated from the ancients could not preserve meat products for a long time, but they found that if it is a high salt environment, bacteria will be due to high osmotic pressure in the body of a large number of water loss and thus can not survive, which can kill a large number of bacteria, so that it is difficult for bacteria to invade the meat, which creates the process of bacon, with high research to marinate meat, so that not only will not waste the meat that can not be eaten, but also has a unique flavor, you can It can be said that it is a two for one thing. But this practice is also a double-edged sword, high salt and heavy bacon if consumed in large quantities, it is easy to increase the risk of cardiovascular disease, especially three high, because bacon is mostly made with pork, which is also rich in fat components, so long-term consumption of large quantities of food will also accumulate more calories, which is not good for the human body.