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Making Bacon Count: Salad Lyonnaise

As the entire globe noted, the World Health Organization issued a report last week, on an issue that folks like the American Institute for Cancer Research (AICR) have been shouting into the wind about for years: the link between meat consumption and risk for colorectal cancer. The report is accompanied by a major review of the literature on this subject (conducted by 22 experts) that cites more than 800 individual studies. Upon publishing the results, the WHO announced that it’s classifying processed meat (hot dogs, bacon, sausage, cold cuts, unfortunately, even barbecue) as “carcinogenic to humans,” putting it in the same category as cigarettes and alcohol. It’s also classifying red meat (beef, pork, lamb, and goat) as “probably carcinogenic to humans.”

We are digging into this for a future issue of goop (specifically what is it about the processing that creates the carcinogenic state), but in the interim, we’re making every bacon-y moment count. For this classic recipe, get the highest quality bacon you can find.

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