Naw, I know what you mean. That is country singer Dwight Hocum, known for his tall tales.
Don’t let the FR crowd get you down. The average IQ around here is 150+ and they’ll always give you tons of crap for misspellings and typos.
You’d think they were a bunch of retired English teachers over here!
I just don’t get the whole bacon love thing. I suspect it is because I am a woman.
That's an easy on - ask ANY GOOD chef: fat = flavor.
And.... it is most definitely NOT a woman thing.
Americans have been mentally conditioned, trained, to think that fat is bad in the 20th century. Advertising was the primary means.
You have to understand who is calling the shots in the ad industry. Who even started the advertising industry that we know today ?
Read up here to get an idea - take note of connections to Wall Street/financial elites AND espionage/propaganda/intelligence community (of which the elites sit atop):
David Ogilvy
and
Ivy Lee
and
Edward Bernays
The same financial elites who sit atop the advertising industry (Ivy Lee was the chief Rockefeller public relations strategist, for example) ALSO sit atop the US University research system, the US food industry AND the US medical industry, since through their endowments and influence with boards of directors they alone determine what trends will emerge in all three of those areas. At the highest level it's actually utterly simple: What can we mostly eliminate from the American diet which will cause long-term health problems ? Not carbohydrates !!! People would be thin and healthy !!! No medical profits ! But we can villify fats. Ok, there it is. Presidents of universities, food companies and pharma companies all "understand" what they must do.
Much of advertising that was anti-fat or pro-fat-substitutes in the 20th century was aimed at women, who largely were the ones making food purchasing decisions for the family.
Not all women are swayed by this, especially those who have cooked professionally.
My ex-wife cooked professionally and LOVED fat - to the point she would gleefully eat pieces of fat when a roast, etc., was served. "Hey, don't throw that away - give it to me if you don't want it" and then grab it and eat it. Needless to say she was a huge fan of bacon.
She was usually a size 2 dress size; sometimes they were a little big. So much for getting fat from eating fat.
For centuries in European (esp. French) and American cooking, bacon was an essential ingredient for flavoring all sorts of dishes. And, of course, it still is in American restaurants - but NOT for the home cook, according to "conventional" thinking (i.e., advertising, medical industry, etc.).
Remember, when food tastes bland, people tend to eat MORE. Fat also triggers the feeling of fulness, where carbohydrates simply trigger a desire for MORE carbohydrates, leading to monstrous over-eating.
Food industry sells MORE.
People get sick MORE.
At the top strategic level it is very, very simple.