Hans Kylberg wrote:
>
> Sugar heated together with protein results in a tremendous lot
> of new molecules. Wether this is problematic or not, i do not
> know. But personally I avoid this combination (heated)

Excess glucose cross-binds with protein molecules during the normal
course of human metabolism in the body.  This process forms a
carmalization that is evident in the form of "liver spots" on the elderly
as well as the green spots on potato chips.  This can also cause damage
to the circulation system (causing atherosclerosis and retinopathy in
diabetics)and even cause the lens of the eye to become less flexible.
These problems also manifest themselves in those whose glucose falls
within "normal" ranges (ie those produced by a high carb diet). All of
these problems are discussed in the following article:

Cerami, Anthony, Helen Valassara and Michael Brownlee, "Glucose and
Aging." Scientific American (May 1987) 90-96

Of course if you're worried about the small amount of sugar in bacon
(mmmm..bacon!)simply soak it overnight in cold water in your
refrigerator.  Sugar and most of the other preservatives are water
soluable. In the morning simply drain and prepare as usual.

Ray Audette
Author "NeanderThin"