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Stop eating store-bought bacon until you hear this. Did you know that 98% of store-bought bacon in America is made using the injection method? They inject something called a "brine" into pork belly, which contains sodium nitrite. When exposed to high heat during cooking, it forms carcinogenic compounds called nitrosamines, linked to an increased risk of cancer and other health issues. Then the bacon is "smoked," but not the way you think it is. It’s put in a steamer with liquid smoke flavoring,
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