Raw bacon gets its bright, rosy pink color from being treated with chemicals, most commonly potassium nitrate (a natural mineral) and sodium nitrite (an inorganic compound).

Potassium nitrate has been used to cure meat since the 1800s, and sodium nitrate has been used with potassium nitrate to speed up the curing process since the early 20th century.

In 2015, the World Health Organization labeled bacon as a Group 1 carcinogen, placing it next to other cancer-causers. However, the said additives aren't carcinogenic on their own.

When the nitrates interact with compounds like amines, amides, and heme iron in meat, they create N-nitroso compounds, such as nitrosamines, which are carcinogenic.

These compounds can damage cells throughout the body and may eventually lead to cancer. Surprisingly, scientists knew about these effects long before the 2015 WHO announcement.

In fact, Leo Freedman of the U.S. FDA even admitted it to the New York Times in 1973. However, the meat industry quickly hit back, saying the additives were for consumer safety.