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Fatty bacon is a delicacy some people can never resist, others avoid it mainly because it somehow doesn’t fit into their idea of healthy eating. However, that is a mistake, because bacon contains a large amount of vitamins and beneficial substances. Consuming it in moderation will only benefit you. Besides, it also has other fantastic properties that are not associated with its consumption. It can help with toothache or tonsillitis.
Raw bacon contains a number of health-promoting substances.
This meat product contains vitamin B1 (thiamine, aneurine), vitamin B2 (riboflavin), vitamin B6 (pyridoxine), vitamin E and also minerals – calcium, iron, phosphorus, etc. Together these components work wonders! It also hides polyunsaturated fatty acids that the body cannot produce on its own and without which the organism does not function properly. Another interesting substance is arachidonic acid, which partially breaks down the cholesterol we consume with food. It also contains hyaluronic acid, which acts against skin aging.
For a sore throat
Maybe your mother or grandmother emphasized in the past that the fattiness of bacon is the most important thing. According to them, the fat has fantastic effects, and so you had to, for example, eat bacon when you had a sore throat. The argument was — to “grease your throat.” And it’s really like that. For example, with tonsillitis it helps if you place slices of white unsmoked bacon on your throat, tie it on and leave it to work.
Knee pain
We soak slices of bacon for a day in alcohol or brandy, place them on the sore spot, cover with a common burdock leaf and wrap with a bandage. Sleep like this overnight. If in the morning the burdock is black or dark in color, it means they are “drawing out the illness”. If not, try repeating the treatment. The reduction of pain will tell you whether the burdock and bacon treatment was successful.
For beautiful skin
Of course, you can also consume bacon, although as with everything, even with this fatty delicacy the rule applies — in moderation. It contains B vitamins, which are extraordinarily beneficial for the body. For example, vitamin B3 has a positive effect on lifespan. And what is even better, bacon also contains hyaluronic acid, which has proven useful in the fight against wrinkles. So, with more regular consumption of bacon you can live longer and also look better for longer, without pronounced wrinkles. Try massaging areas prone to wrinkle formation with a piece of bacon. The skin should become smoother and firmer.
For hard and cracked heels
Cut a lemon lengthwise and scoop out the flesh. You will get two shells that fit around the heel. Line the shells with thin slices of bacon, press them onto the heels and put on old socks over them. Also use during the night while sleeping. If the heels are cracked, proceed the same way, but before that try to get pork lard into the cracks.
Toothache
The ancient Slavs already used bacon for aching teeth. Hold a piece of white unsmoked bacon between the gum and the cheek on the affected area. Compounds from the bacon have a soothing effect on the teeth, gums and periodontitis.
Sore finger joints
We must cut the bacon into slices long enough to wrap around the affected joint. When done, tie the bacon with a bandage so the slices don’t move and leave it on overnight. Repeat the treatment for a series of seven nights. Then the pain should subside. If the pain is rheumatic in origin, it is recommended to soak the bacon in brandy or vinegar for at least 6 hours and only then use it.
In the second method only pork lard is used, which should be mixed in equal parts with real bee honey and spread on the joints, which are then covered with cling film and wrapped with a bandage. As in the first method, the cure must last at least 7 nights in a row.
Helps with a hangover
According to a study from the University of Newcastle, bacon can help deal with an unpleasant “hangover”. If you’ve overdone the alcohol and want to get back on your feet quickly, have a bacon sandwich. According to researcher Elin Roberts, the secret lies in the mix of bread and the amino acids contained in bacon. Also, after a night of excess you should eat something, even if your stomach thinks otherwise. If you force yourself to at least have bread with bacon, it can relieve you.
Don’t be afraid of gaining weight!
If you eat bacon in moderation (the recommended dose is approximately 30 grams), you don’t have to fear gaining weight. Its negative effect is the same as with other fats only if it is consumed excessively. If you do not suffer from digestive tract diseases or liver problems, you can certainly enjoy it. Furthermore, the structure of the subcutaneous fat that makes up bacon is rich in the rare arachidonic acids that are essential for the immune system and play a key role in cholesterol metabolism.
Bacon, which our close relatives consumed routinely and much more often than the current generation, undoubtedly has many advantages. Of course, even with this sometimes-maligned delicacy the rule applies that if you consume it in moderation you have nothing to lose. Not every day, but not only once a year — you must estimate the amount yourself, according to whether you even feel like it. No one should force themselves to eat any food just because it has a positive effect on health. So if you won’t eat bacon no matter what, try using it at least for the aforementioned skin or tonsillitis problems.
Vitamin bomb from Moravia – unsmoked bacon in a spiced brine
Recipe for delicious bacon in a salty brine
We need:
- 1 kg of bacon
- 1 cup of salt
- 0.5 cup of sugar
- 1 l of water
- whole black pepper
- bay leaf
- garlic
Procedure:
- Put the salt, sugar, pepper and bay leaf into the water. Bring to a boil and let cool
- Finely chop the garlic and rub it onto the bacon. Add it to the hot brine
- Leave it like this one day at room temperature in the kitchen and then the next day in the refrigerator. Then place it on a towel to dry
- You can taste it. Bacon prepared this way can be eaten as is, or smoked, but we didn’t do that at home.
- You can add various spices to taste.
- The main thing — more bay leaves. They give the fat a special piquancy.
