Scientists at the Newcastle University’s Center for Life have issued a new report showing that bacon is the new hangover miracle drug. This study found that bacon was most effective when united with bread in sandwich form. The protein in bacon supplies the body with amino acids, which the brain needs to restore the neurotransmitters damaged by alcohol. Bread’s carbohydrates give the body energy to start and get moving. Combine the two and beat back that nasty hangover spell.

Bacon is now recognized as one of the least fatty meats due to improvements in feeding systems and in the rearing of leaner animals, over recent years. Bacon is an excellent source of protein and it also contains several vitamins and minerals including B12, B2, niacin, Vitamin D, Vitamin A, iron, zinc, selenium and copper. Therefore, a moderate amount of lean meat as part of a varied diet is a good way to ensure a balance of nutrients.

Bacon, along with other lean meats, is a specially good source of iron. This is particularly important because many people do not have an adequate supply of iron in their diet. Bacon helps supply iron to the body in a form which is efficiently absorbed and used to make new red blood cells. Iron helps to prevent tiredness and breathlessness during and after physical exercise. Bacon not only contributes its own iron but also helps the body to make better use of the minerals consumed in other foods.

Now that we know these facts, this outstanding bacon recipe should be taped to the refrigerator after a long night out on the town with your friends or family! Add some toasted white bread and you are in business.

Sweet Basil Bacon

8 slices thick-cut bacon

1 tablespoon light brown sugar, packed

1/2 teaspoon dried basil

1. Preheat the oven to 375*F. Line a sheet pan with parchment paper.

2. Arrange the bacon slices on the sheet pan.

3. Bake the bacon for 10 minutes and remove from the oven.

4. Turn the bacon over and and sprinkle with the brown sugar and basil.

5. Bake for an additional 5 minutes or until crisp. Drain on paper towels and serve.

Recipe courtesy of:

Blanchard, Bob and Melinda, Cook What You Love. New York: Clarkson Potter Publishers,  2005.

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