Yup, I'm often the contrarian.

When I first started thinking about the positive and negative aspects of food, maybe in my twenties, bacon was at the top of my list of things not to eat. I was also getting into environment pollution, what was poisonous or hazardous, etc.

1) bacon is mainly animal fat. Most pollutants like pesticides, plasticizers, hormone mimics, antibiotics, etc. concentrate in the fat of animals because the chemicals dissolve better in oil than in water.

2) Mammal (at least feed lot fed or corn fed) fats are also bad to eat because the fats (fatty acid molecules) irritate, cause inflammation, contribute to fatty deposits, etc. in various parts of the body, as in arterial sclerosis. The various fats that do this are in the saturated fat category. OTOH, many fish fats help rather than hurt one's body.

3) bacon was, at least, preserved with nitrites than combine with amines, from amino acids (protein components) in ones stomach to make carcinogenic chemicals. I don't know if nitrates are still used.

4)bacon is usually fried until parts of it, at least, are brown. Fried foods are bad partly because the high temperatures convert fats,proteins, nitrites, etc. into all kinds of harmful chemicals.

I also stopped eating sausage and "lunch meats" preserved with nitrites and loaded with fat. When these are fried, I suspect that they are as hazardous as fried bacon.

In my thirties, I had some melanoma removed from my back. I know melanomas occur because of sun exposure and genetics, but I increased my efforts not to eat things that might make cancers more likely to grow and spread. At that time, I also got into taking more (or a proper amount of) vitamins, minerals, etc. My dad's brother died of metastasized "malignant" melanoma.