If you’re munching on a BLT right now, you might want to pause for a second.
Bacon is one of the most beloved breakfast foods around. Crispy or soft, stacked in sandwiches or served with eggs—it’s hard to resist. But one man’s unusual way of eating bacon landed him in intensive care, and let’s just say, the story might put you off “soft bacon” forever.
The Mysterious Headaches
A 52-year-old man who adored bacon started suffering from severe migraines and relentless pain at the back of his head. After weeks of agony, doctors ran tests and found something shocking—his brain was covered in cyst-like lesions.
If you’re munching on a BLT right now, you might want to pause for a second.
Bacon is one of the most beloved breakfast foods around. Crispy or soft, stacked in sandwiches or served with eggs—it’s hard to resist. But one man’s unusual way of eating bacon landed him in intensive care, and let’s just say, the story might put you off “soft bacon” forever.
The Mysterious Headaches
A 52-year-old man who adored bacon started suffering from severe migraines and relentless pain at the back of his head. After weeks of agony, doctors ran tests and found something shocking—his brain was covered in cyst-like lesions.
The cause? Not stress. Not dehydration. But tapeworm larvae.
How Bacon Was the Culprit
Doctors discovered that the patient had been eating bacon almost raw for years. He disliked crispy bacon and preferred it “soft,” which, unfortunately, became the perfect gateway for parasites.
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The condition, called neurocysticercosis, happens when humans ingest eggs or larvae of the Taenia solium tapeworm, commonly found in pigs (CDC explains more here). Once inside the body, these larvae can travel to the brain and form cysts—leading to severe headaches, seizures, and in extreme cases, even death.
Medics soon found the man had tapeworm larvae in his brain (Getty Stock Image)
The man spent several weeks in intensive care but eventually recovered after receiving anti-parasitic medication and anti-inflammatory drugs.
How to Cook Bacon Safely
While cases like this are rare in the U.S., food safety experts stress the importance of cooking pork products thoroughly. According to the USDA, bacon should be cooked to at least 145°F (63°C) to kill harmful bacteria and parasites.
Unlike thicker cuts of meat, bacon cooks quickly, so hitting that safe temperature isn’t difficult. A few quick tips:
- Let bacon sit at room temperature for 10–15 minutes before cooking for even heating (Food Republic tips).
- Avoid leaving bacon out for more than 2 hours, as bacteria can multiply fast.
- If you love softer bacon, cook it just until it reaches a safe temperature without going crispy.
The Takeaway
Bacon doesn’t have to be scary—just cook it properly. A few extra minutes in the pan or oven could save you from a nightmare far worse than burnt edges.
So next time you’re tempted to eat that nearly raw strip of bacon, remember this story. Crispy might not just be tastier—it could also be life-saving.
The cause? Not stress. Not dehydration. But tapeworm larvae.
How Bacon Was the Culprit
Doctors discovered that the patient had been eating bacon almost raw for years. He disliked crispy bacon and preferred it “soft,” which, unfortunately, became the perfect gateway for parasites.
The condition, called neurocysticercosis, happens when humans ingest eggs or larvae of the Taenia solium tapeworm, commonly found in pigs (CDC explains more here). Once inside the body, these larvae can travel to the brain and form cysts—leading to severe headaches, seizures, and in extreme cases, even death.
The man spent several weeks in intensive care but eventually recovered after receiving anti-parasitic medication and anti-inflammatory drugs.
How to Cook Bacon Safely
While cases like this are rare in the U.S., food safety experts stress the importance of cooking pork products thoroughly. According to the USDA, bacon should be cooked to at least 145°F (63°C) to kill harmful bacteria and parasites.
Unlike thicker cuts of meat, bacon cooks quickly, so hitting that safe temperature isn’t difficult. A few quick tips:
- Let bacon sit at room temperature for 10–15 minutes before cooking for even heating (Food Republic tips).
- Avoid leaving bacon out for more than 2 hours, as bacteria can multiply fast.
- If you love softer bacon, cook it just until it reaches a safe temperature without going crispy.
The Takeaway
Bacon doesn’t have to be scary—just cook it properly. A few extra minutes in the pan or oven could save you from a nightmare far worse than burnt edges.
So next time you’re tempted to eat that nearly raw strip of bacon, remember this story. Crispy might not just be tastier—it could also be life-saving.
