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CMCOLE Posts: 2,667
11/27/12 11:26 A

somehow, I would guess there's very little difference.

YOJULEZ SparkPoints: (15,605)
Fitness Minutes: (120)
Posts: 2,171
11/27/12 11:15 A

I don't think it really matters, like Jen said. When you fry, you're taking it out and patting it dry w/ a paper towel usually, and when you microwave, the fat goes into the paper towels so it's all pretty much the same.

But, if you're not already, use center cut bacon. It doesn't have as much fat as regular bacon. I use the Private Selection (Kroger) brand and it's only 50 calories and 4 grams of fat for 2 slices.

JENMC14 Posts: 2,707
11/27/12 10:59 A

I don't know that there's any difference in the fat content if you're pan-frying the slices with no additional oil or butter or anything. I know I pan fry mine "dry" with just some cooking spray. You might have less fat if baked on a rack because the fat will drip off, but you could probably achieve similar results by patting and drying with a paper towel.

CRAZY_DIET_MOM Posts: 87
11/27/12 10:32 A

I usually microwave, though occasionally bake, bacon - but the labels always read "fried slices"... how much fat am I actually avoiding by not frying?

Is it enough to make a difference?? Does it matter whether it's nuked or baked on a rack?? And how did you find the information?

Thanks.
Traci
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