The food alarmists are once again targeting bacon.
According to the BBC, a team at Columbia University has apparently discovered that “people who ate cured meats at least 14 times a month were more likely to have COPD – chronic obstructive pulmonary disease.” This is supposedly due to the nitrites used to cure bacon.
As I always say whenever someone comes out with another report about the latest thing that is a
threat to our existence…something is going to kill me eventually, so I’d rather die from something like eating too much bacon than being hit by a bus. But if you want to extend your bacon eating years, there are also many nitrite-free bacon options available.
Or there may be a better solution. Interestingly enough, next to the article about bacon there was a link to an article titled “Red wine ‘may treat lung disease’.”
“A chemical in wine, resveratrol, appears to damp down inflammation in the potentially fatal lung condition chronic obstructive pulmonary disease. Researchers writing in the journal Thorax found the chemical was more effective than existing medications for COPD.”
So basically, red wine can undo the damage to your lungs that is supposedly caused by bacon.
What lesson do we learn here? Continue eating bacon every day and then offset the negative effects with red wine.
You don’t have to tell me twice!