Stop adding cancer-causing chemicals to our bacon, experts tell meat industry (theguardian.com)

I was under the impression irradiation changes flavor.

Or, you could just stop eating corpses.

Or, perhaps our USDA rules need an overhaul to allow sales of uncured bacon? Seems the easier solution. Shorter shelf life, but its not like bacon sits around uncooked that often. I used to get it from my local farm, but their new butcher is hamstrung by regulation, and I have to settle for briney salt-cured bacon.

So which label indicates the least bad option for bacon and ham for those of us ok with some minor risk but not wanting to devour a ton of unnecessary nitrites (naturally created or otherwise)?

why is it bad for the animal. I mean we kill and eat them naturally, but why waste part of a food source which is already there?

I agree in general, but really the problem is factory farming, not meat production. Animals are required for healthy soil, and healthy soil feeds everyone. They are going to die, so giving them a nice life and not letting the product of their lives go underutilized is the best we can do. Go meet your local farmer, they hold much of our future.