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Bacon - The Lifesaver



Bacon: A 'surprising' cure for nosebleeds?

Unable to stop the life-threatening nasal hemorrhages of a 4-year-old girl, doctors from Detroit Medical Center enlist the "curative powers of cured pork".

Believe it or not, using cured salted pork as a "nasal tampon" was once a common method for treating nosebleeds. The practice eventually fell out of favor, but physicians at the Detroit Medical Center recently gave the old cure a try, and used the salty breakfast staple to stop a 4-year-old girl's rare, life-threatening nasal hemorrhages. Score one for bacon fans? Here's what you should know:

Doctors did what?
A 4-year-old girl was checked into Detroit Medical Center with Glanzmann thrombasthenia, a rare genetic platelet disorder that causes chronic nosebleeds. A report in the Annals of Otology, Rhinology, and Laryngology says she underwent surgery and received blood transfusions, but doctors were unable to stop the bleeding, which persisted for more than a week. One of the patient's doctors, Walter Bekenky, "recalled a recommendation he had read in a surgical field manual while in the military" â?? use pork to stop the bleeding. The physicians purchased cured salted pork from a nearby market and cut strips to fit into the girl's nose.

Then what happened?
"Her bleeding immediately stopped. She was able to go home within 72 hours of the pork being placed in her nose," said Dr. Ian Humphreys, one of the specialists who worked on the patient. "We saw a dramatic turnaround in her overall medical condition." A few months later, the girl slipped and bumped her nose, causing the bleeding to start again. She returned to the hospital, doctors immediately fitted her nasal cavities with cured pork, and she was well enough to go home after 48 hours.

And pork has been used before?
Yes. Doctors used the technique to treat chronic nosebleeds throughout the 20th century, in patients with leukemia, hemophilia, hypertension, and a variety of other conditions. But the practice eventually faded because of potential "bacterial and parasitic complications," the doctors say in their report, and as "newer synthetic hemostatic agents and surgical techniques" were developed.

What makes bacon so effective?
The doctors speculate that the "surprising" "curative powers of cured pork" may have something to do with "certain tissue factors that help the body stop bleeding," says Carrie Gann at ABC News. But doctors caution that this rare case was performed under the watchful eye of medical experts, and should not be tried at home. Says Cassie Murdoch at Jezebel: "Don't just go shoving any old piece of bacon into your nostrils."


As I've always said,.. truly a wondrous meat :slight_smile:



Wasn't there a study done recently linking bacon to cancer?



There we go. I'm neither agreeing or disagreeing with the study btw - just throwing this out there. ^^


It would be awesome if the patient was Muslim.




I judge people on how well they can cook bacon. There's a process and proficiency that comes only with practice.

If you've put in the time, you're all right in my book.



I do not understand this attitude.

Am I supposed to bleed to death in order not do perform unauthorized procedures on my own body?


I think this is just typical legalese, or ass-covering, to guard against lawsuits that might cite the article. I've never had such a bad nosebleed that I would have stuffed a few rashers up my nose. But, desperate times call for desperate measures.


Mebbe, but at a point you cross the border into lala land.

What in the world makes an MD a bacon shoving expert?

What does he know about bacon related insertion techniques that I dont?

Is there a bacon related training course in the medical curriculum?

I desperately need to know!


lol. I wish there was a like button on here. I really have nothing to say about this, but it was a fun read.


Apparently, there can be too much bacon:

A story in the Wall Street Journal titled: "The Bacon Backlash"


From the WSJ article:

"...We are in the midst of a bacon bubble ? and a growing number of chefs (some of whom quietly admit they helped inflate the bubble to begin with) say it's about to pop. Bacon had a good run, but now it has gone flabby?used too much and too often, it's lost its novelty and coated fine dining with a ubiquitous veneer of porky grease."


I agree with this.

Bacon is a breakfast food. Once you start putting it atop burgers or sneaking bits into mashed potatoes or coyly hiding it in an arugala salad you're CHEATING.

It means your skillz are lacking. There's only so many times you can go to that well without getting push-back.

Keep bacon at breakfast and we'll all be fine


bacon bump.


Mmmmm. Can you smell that?!


well .. i know what i'm having with my eggs tomorrow


Mmmmm. Can you smell that?!




I thought you were "outta here?"


I speak for myself and Swolegasm.

Bacon can go fuck itself.