14 Oak Smoked Streaky Bacon Rashers
Analysis updated August 2026 · How Scout scores
At a glance
Summary
This bacon product is processed and contains sodium nitrite, a preservative that can form potentially harmful compounds when cooked at high temperatures. Additionally, the use of brown sugar adds refined sugars, which can contribute to health issues if consumed in excess. While it provides a good protein content, the presence of these additives and the processing level limit its health score.
Key ingredients 4
Pork BellyNeutral
Pork belly is a source of protein and fat, commonly used in bacon. It is not processed with additives, making it a whole food ingredient. However, it is high in saturated fat, which can be a concern if consumed in excess.
Risks
High in saturated fat, which may contribute to heart disease if consumed in large amounts.
Benefits
Provides protein and essential nutrients such as B vitamins and minerals.
SaltNeutral
Salt is used as a seasoning and preservative in many foods. It is a necessary nutrient for maintaining fluid balance and nerve function. However, excessive salt intake can lead to high blood pressure and cardiovascular issues.
Risks
Excessive consumption can lead to hypertension and increased risk of heart disease.
Benefits
Essential for maintaining electrolyte balance and proper muscle function.
Brown SugarBad
Brown sugar is a refined sugar that contributes to the sweetness of the product. It is composed of white sugar and molasses, which adds minimal nutritional value. Excessive consumption of refined sugars can lead to health issues such as obesity and diabetes.
Risks
High sugar intake is linked to increased risk of obesity, type 2 diabetes, and dental cavities.
Sodium NitriteBad
Sodium nitrite is a preservative used to extend shelf life and maintain color in processed meats. It can form nitrosamines, which are potentially carcinogenic, especially when meats are cooked at high temperatures. Its use is controversial due to potential health risks.
Risks
Potential formation of carcinogenic nitrosamines when exposed to high heat.
Benefits
Helps preserve meat and prevent bacterial growth, extending shelf life.
Processing
Processed Foods
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