I wonder if anyone cares about the acrylamide problem, the toxins produced when heating potatoes for making fries and potatoe chips (among other foods rich in starch).
When bacon is cooked too much, a nitroso compound is formed between the reaction of nitrite and the amino acid proline. This is the most potent carcinogen known to man. Have people quit eating bacon because of this? Your body does an excellent job of eliminating toxins. You consume all kinds of products that can be considered toxic. You just don't consume enough of them for it to cause any negative reaction.