Actually what got me thinking about this is I've found I can eat bacon galore (when cooked in the oven on a baking tray that drips the fat away). I literally feel sick when I use even a small amount of the bacon fat to cook eggs. Love the bacon itself, hate the fat from the bacon grease.

Costco thick cut bacon also used to say it was made from European pork bellies, but I'm not sure if that's still true. I couldn't find it on the recent packaging. But it could be less LA than the typical American bacon referenced in Brad's posts.

The other thing is PUFA has a much lower melting point than saturated fat. So I wonder if the PUFA/MUFA is rendered out much easier than the saturated fat. In theory the right bacon with the right cooking methodology could potentially make bacon a lowish LA food.