Fried Bacon - Maybe It's Not So Bad After All

Not too long ago I read an article about longevity that indicated some of the longest lived people reside in Asia, particularly in Japan and China. In studying them, researchers found several noticeable traits in their lifestyle that differ from the typical Western lifestyle. One of those was the practice of preparing meat by boiling it, which was thought to remove much of the fat. 

 

Here in Texas, we love fried bacon, especially on Sunday morning. Usually, the task of preparing it falls to me. Bacon, being pork, contains more fat than you’d like to know about. As a result, a pound of bacon fried in a skillet on the stove produces a large quantity of grease. While frying a pound this morning I thought of the long-lived people in Asia and about how they reduce the fat from their diet by boiling it. And it occurred to me that frying meat in its own grease accomplishes the same thing. So doesn’t it follow that by frying bacon, and thereby extracting the fat, I have turned greasy pork bacon into a healthy component of a low-fat diet?