Months after the WHO warned that it caused cancer, bacon is enjoying a sales streak. But it’s not the first time we have overcome our fears about foodstuffs

This article titled “From eggs to bacon – why food scares don’t scare us” was written by Simon Usborne, for The Guardian on Monday 15th August 2016 14.45 UTC

For a while, things looked bad for bacon. After a warning last year from the World Health Organisation that processed and cured meat ranked alongside cigarettes as a cause of cancer, UK supermarkets reported a 17% drop in sales.

But it is a measure of our collective amnesia and lack of concern for saving our own bacon (and, erm, pigs) that rashers are back, thanks to a surge in popularity of the once-endangered cooked breakfast. According to consumer analysis by the Agriculture and Horticulture Development Board, the amount of cooked food eaten in the morning has risen 30% in the past two years, including a 5% leap for bacon.

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