To clarify here: You mean eating, for instance, bacon that is less processed (not injected with tenderizers, salt, msg, etc) is 'healthier' for you than bacon that is processed (all that stuff injected). You do NOT mean that eating less heated and cooked meat is 'healthier' than eating cooked meats. That the cooking process is independent (mostly) from the 'healthiness' of the meat.

Am I correct here?

Yeah. I feel like the above post is gibberish now. :)

I should have said "unprocessed meat" not "raw meat" since raw is often used to described uncooked meat.

Bacon gets a bad wrap because it is often cooked in unhealthy oils and smoked. Both of which are "bad." You stick un-smoked bacon on a george forman grill and you have a darn healthy piece of meat.

> Bacon gets a bad wrap

"rap", not "wrap"

> because it is often cooked in unhealthy oils and smoked.

No, it gets a bad rap because its usually cured with nitrates/nitrites (including must "nitrate free" bacon, which isn't, it just uses celery salt, which contains nitrates that do exactly what other nitrates/nitrites do, but because its considered a flavoring agent and not a preservative and isn't synthized nitrate/nitrite, doesn't have to be labeled as a nitrate/nitrite), which have some adverse health effects in certain circumstances (though the USDA has taken action to require steps to mitigate those effects the same way that, e.g., the naturally occurring sources of nitrates in green vegetables naturally do, though the bad rap was already established by then), and also because of the high quantity of animal fat, which itself has a bad rap.

Uncured bacon obviously exists and doesn't have nitrates/nitrites (even stealth ones), but it probably isn't meaningfully more healthy than cured bacon.

Cooking bacon in oil is silly; its often used as a source of fat instead of oil in cooking.

Yea, sorry for the dumb comment - I thought raw was an autocorrelation or something and was meant to read red meat. My mistake.