Bacon can stop a nosebleed in its tracks and now doctor’s have figured out the miracle ingredient in the breakfast food.
After successfully stopping a 4-year-old girls severe nosebleed at the Detroit Medical Center, a report was published in the Annals in Otology, Rhinology and Larynology stated that, “strips of cured salted pork crafted as a nasal tampon and packed within the nasal vaults.”
The doctors at the medical center had often wondered if bacon had contained certain tissue factors that help the body stop bleeding. The 4-year-old girl had suffered from a rare genetic medical problem called Glanzmann thrombasthenia, which causes chronic nosebleeds.
Though the author of the report indicates that this is the first known case of using bacon as a nasal packing to stop a severe nosebleed, doctors in the 1940’s and 50’s had experimented with the powers of cured pork as a way to stop a hemorrhage.
The ‘ Guardian’ reported that the practice in the 40′ and 50’s stopped after fears grew of “bacterial and parasitic complications,” along with advancing medical technology.
Curing of pork or bacon happens through a process where it is either soaked in a brine of salt or packed dry in salt. Often in the US after it is cured it is then smoked.