Bacon Freak Blog

These days, it seems that absolutely everybody who is “anybody,” is now out there, excitedly and enthusiastically sharing the “good news” that so many of us gourmands have known for decades, that premium quality, Red Wine is not only delicious to drink, but it is actually extremely good for your health.

Study after study, report after report, from “Science Daily” to “The New York Times”, from “News Day” to “The Today Show” and from such notably substantial, renowned and respected medical monoliths as “The Mayo Clinic” to Yale – New Haven Hospital all are chiming in and joining the chorus that we gourmets have been singing for literal centuries.

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A truly delicious, gourmet barbecue sauce is about as American as Baseball, Apple Pie and Chevrolet, but it’s from our good neighbors to the north, the fine scholars and medical researchers of a new study coming out of The University of Western Ontario, who’s research results are spreading almost as quickly as this springs barbecue sauce.

As it turns out, the results of the University study show some previously unforeseen health benefits to be found in premium quality, gourmet barbecue sauce.

The latest fact finding research, which was led by Western’s biology and psychology postdoctoral fellow Raymond Thomas and co-authored by Mark Bernards and Christopher Guglielmo, of Western’s department of biology, clearly shows that many of the higher quality, natural, gourmet barbecue sauces, marinades and salsas are a lot more than merely temptingly tasty fine food flavor enhancers, but actually extremely healthy and powerful sources natural antioxidants.

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According to The Today Show’s expert nutritionist and diet editor; Joy Bauer MS, RD, CDN, regularly drinking wine in moderation is not only OK, it’s actually good for you and can help you to prevent various catastrophic illnesses, from numerous types of cancer to various forms of heart disease!

Apparently, both the alcohol content itself, as well as the naturally occurring “phyto-chemicals” or organic plant compounds, found in wine, have been clinically proven to reduce the risk of various forms of heart disease and cancer, as well as effectively slow the progression of numerous neurological and degenerative disorders such as Alzheimer’s and Parkinson’s Disease.

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OK, everyone knows I pride myself on personally enjoying and consistently providing my members, customers, associates, family and friends with the supreme and superior, top quality, prime steaks found anywhere in the world, from the America’s to Japan!

So obviously,, as this is not only my “livelihood” but my “life,” I most definitely know more about steak than most people will ever even imagine that there “IS” to know about this juicy subject.

But to be quite honest with you, I have to honestly admit to you right now, that I was totally blown away and thoroughly surprised when I found out what the actual truth is regarding this very common question.

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Bacon isn't just about good taste, It's about smart choices as well!

Pregnant?  Screw the pickle cravings and reach for the pork! (That’s what she said!)

According to some very smart scientists at the University of North Carolina, eating a breakfast made up of bacon and eggs will NOT get you a firm scolding from your doctor, but rather a standing ovation. (This will only if he’s a fun doctor, otherwise, you may just get a non-plussed nod.).

The results of the UNC study maintain that a chemical in pork products can actually be pro-active in the development of an unborn baby’s brain.

The hero of the hour is a micronutrient called “choline” which can also be found in foods such as beef liver (gross), cauliflower (totally disgusting) and tofu (blasphemy!).

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