I like the thinnest budget bacon. I cook it to crispy perfection and I eat it almost daily, like candy. Bacon with eggs holds me for hours and hours.... I think it starts off the days food on a high note since it's pure low-carb.

I love the way bacon makes a lovely fat base for scrambled eggs. At such times I just eat all the fat.

I have to remind myself to keep my salt up; my VLC intake has me sensitive, perhaps? If I feel a little shaky I need to wash down some salt with my next beverage.

My weight goes in longer term trends but usually the variation along the trend lines is plus or minus fewer than 2 pounds.

I gained 8/10 of a pound yesterday. With fish today, I'll probably lose half of that.

If I see a trend going up I'll cut back, if is going down I'll evaluate (and celebrate). But a few peaks and valleys in a graph don't bother me.

I too like my bacon crisp, but I prefer the thicker cuts and the no-sugar cured variety. Of course that means salt-cured

Bob

I wonder if water with a little lemon would work as a natural diuretic to help keep the extra water at bay?

Do you eat other cuts of pork with no problem? I have a pork intolerance. I can't eat too much of it. I get a skin rash from it. I love bacon though and crack every so often.

Cured ham does the same thing. Pork chops do not.

agreysen I could always take a spoonful of xylitol and that would work, but from the wrong exit port

Seriously, I don't tolerate lemon water very well. Makes my upper GI a little queasy.

Bob

I am allergic to citrus as well.

Well at least you are allergic to a higher carb food

I used to drink a lot of orange juice before I went low carb. Now I never touch the stuff.

Pan of crispy bacon baked up today..... lovely, delightful, heavenly...... lol

I pan fry my bacon. I can't get it cooked even enough baked.
I don't like the raw ends. I like crispy.

Bacon makes me retain water, like many people have said.

I like my bacon really crispy, too. I hate it when it's all flaccid.

Pan fry for me. I prefer it crisp, and I like the fattier cuts as well.

It's good by itself, it's good with eggs, it's good on burgers, it's good in grilled cheese sandwiches, it's just good.

And although the Canadians and English folks have a different idea about what bacon is, and I like their idea, I like good ol' USA bacon best.

Bob

lol, ham is a good second best to bacon. Cabaduan bacon is lean ham. Id rather a big fatty ham. yum.

I saw this and I have to agree completely. When it's soft fat, I don't really like it but when that same fat crisps up, it's pure goodness.