For the bacon lovers out there
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Once I went out to eat at a restaurant with my co-workers. The server tried to tell me that I should start eating meat again because of bacon. He actually tried to convince me that bacon was the one food that vegans keep trying to find ways to produce in a vegan form, and that we all secretly want to go bite into a hunk of pig just to taste that wonderful flavour again.
I haven’t been back there – mostly because that’s really terrible service.
It’s also kind of dumb. I grew up eating bacon that we smoked ourselves, from pigs that we raised ourselves. And, no, I don’t miss it. The thought of bacon actually makes me a little naseous.
I just came across this article that looks at bacon and how our taste for bacon has been used and exploited by the food industry:
The chains lard on bacon in particular as a high-profit method of adding an item that has a “high flavor profile,” a “one-of-a-kind product that has no taste substitute.” According to David Kessler, author of The End of Overeating, a standard joke in the restaurant chain industry goes, “When in doubt, throw cheese and bacon on it.”
More than that, notes Kessler, the food industry uses science and marketing to try to make its products addictive. By manipulating what he calls the “three points of the compass” — fat, sugar and salt — the food industry creates highly processed foods that can hook us like drugs. In various countries and regions, the levels of fat, sugar and salt are even calibrated to different “bliss points” to maximize the consumers’ pleasure.
Not to mention that most bacon comes from pigs raised in intensive confinement, never seeing the sun or grass. And even the ones who do get to see the grass – they get killed at just a year old (usually even younger). No amount of “flavour” is worth the suffering and death.