Depending on your perspective, "healthy bacon" is either (a) made from turkey or tempeh; or (b) an oxymoron.

If you love real bacon, a poultry or soy-based substitute just doesn't cut it. Sure, you can top your cheeseburger with turkey bacon, but what's the advantage? Most turkey bacon is actually higher in cholesterol than real bacon.

Wild boar is naturally leaner and lower in cholesterol than pork, but it's pricey, too; a 7 ounce package of D'Artagnan's wild boar bacon costs around $7. My idea of healthy bacon is Wellshire Farm's dry-rubbed, center cut bacon, which has 40% less fat than conventional bacon.

We've all heard the arguments, pro and con, about genetically modified crops. But how would you feel about genetically modified livestock? Specifically, would you buy a side of bacon sliced from the carcass of the patented Enviropig, who's been genetically modified to produce a more environmentally friendly manure?