Why do people love them so much, when they taste like corrugated cardboard? Would they still eat it, if it was as bad for you as bacon? Also, I recently read the labels for bacon and chicken breasts (at the market), and noticed that per pound, there was more cholesterol in skinless breasts, than for bacon. And mind you, that would be before the bacon was cooked, in which case, much of the elements of bacon would be rendered out. I am assuming that you readers know that cholesterol and fat are two separate things. What's up with that?