I’m sure you’ll never look at your breakfast the same way again

Be aware, if you’re eating a BLT right now, you might want to put it down.

If you’re not a vegetarian or vegan, there’s a high chance that you’re a big fan of bacon, as it’s a versatile food for breakfast or in the aforementioned classic sandwich.

Yet one unnamed patient, who is a huge fan of bacon (like many of us), ended up being admitted to hospital after he was suffering from excruciating migraine headaches and severe pain across the back of his head for weeks.

Those who’s had a migraine before will tell you what a hellish experience it is, so the man sought help from medics to try and get to the bottom of the problem.

The 52-year-old was taken for tests, which revealed his brain was covered in ‘cyst-like lesions’. And after further testing, it was disclosed that the cysts were full of tapeworm larvae.

We wa:rned you it was gross…

The tapeworms are usually found in pigs, and they lead to the condition, called cysticercosis. Pigs are frequently found to be infected with the taenia solium tapeworm, and the man’s brain was riddled with the larvae.

Unsurprisingly, the afflicted patient had to spend ‘several weeks’ in intensive care after the worms had burrowed their way into his brain.

He was treated with a course of anti-parasite medication along with anti-inflammatory drugs to reduce the swelling caused by the cysts and the worms.

Medics finally solved the mystery of where the larvae had come from when the man confessed to his unusual breakfast habits.

It turns out that he had a preference for ‘lightly cooked’ bacon that was almost raw, as he didn’t like crispy bacon, and doctors concluded that this ‘lifelong preference for soft bacon’ was the culprit.

As per health guidelines, to avoid food poisoning or other transmitted illnesses, bacon should be cooked to at least 145F.

Unlike bigger cuts of meat, which you can easily check the internal temperature with a meat thermometer, it can be much more difficult to check the temperature of bacon due to how thin it is. However, this does make it quicker and easier to cook, so it shouldn’t be a problem.

The case notes said that ‘undercooked pork consumption is a theoretical risk factor’.

It continued: “It is historically very unusual to encounter infected pork in the United States and our case may have public health implications.”

Food Republic suggests letting bacon ‘rest at room temperature for approximately 15 minutes before you cook’ to ensure a quick cook without burning.

“Just a few minutes on your kitchen counter will let your bacon warm up thoroughly allowing it to cook more evenly in the oven or stove top,” they advise.

Still, they w:arn: “Don’t forget about your meat and have it sit at room temperature for over two hours as harmful bacteria could spread through your food if left out for too long.”

You might avoid worms that way, but you also don’t want food poisoning. Who’s hungry?