YouTubers Sum Up The Science Behind Bacon

We're hungry.

According to YouTubers Mitchell Moffit and Gregory Brown of AsapSCIENCE, the average American consumes approximately 18 pounds of bacon every year.

Which probably explains why 65 percent of Americans said they would name bacon the country's national food. 

Meanwhile, a 2010 survey says that 43 percent of Canadians would choose bacon over sex.

Between its enticing smell and overall desirability, there's actually a science behind why this slice of meat is so damn popular.

For starters, in their appropriately titled video, "The Science of BACON!" Moffit and Brown breakdown exactly why the smell of bacon triggers such positive brain stimulation:

"When bacon is heated, the fats melt, and the sugars and amino acids have a very unique chemical reaction. This specific reaction releases a medley of around 150 volatile organic compounds from the bacon, which float through the air and create the amazing smell, ultimately stimulating your mouth-watering response."

On the flip side, the video also presents the theory that the nitrites used in bacon, (to help preserve their color and fresh appearance) when cooked, may increase a person's risk of developing cancer.

While some publications argue that this is true, Culinary Arts Expert Danilo Alfaro writes, the National Academy of Sciences, the American Cancer Society and the National Research Council all disagree — claiming "there's no proof of cancer risk from consuming sodium nitrite."

Either way, it's best to consume bacon in moderation, accompanied by a healthy diet. Learn more about bacon below:

Cover photo via istock / Volodymyr Krasyuk

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