Between all the crazy things people deep fry and Paula Deen's Brunch Burgers, I thought I had heard it all. But the bacon explosion takes me to a new level of disgusted.

To make the bacon explosion (which could also be called the "heart attack on a plate"), you weave together strips of raw bacon and sprinkle it with barbecue seasoning. Then cover the bacon with a layer of sausage and sprinkle with crumbled, cooked bacon. Roll it all up, sprinkle with more seasoning, and grill.

The Examiner estimates that the whole thing adds up to around 5,000 calories and 500 grams of fat (much of which is saturated fat). That is one recipe to stay far away from. If you're looking for some savory treats for Super Bowl Sunday, try some of these skinny Super Bowl recipes, instead.

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Faith Hill celebrated her 41st birthday by appearing on the cover of Shape magazine in a bikini and a cardigan. There's no question that she looks smokin' hot. Though there is a question about why anyone would ever wear a cardigan with a bikini ... but we'll blame that on the stylist.

Hill said that she loves to exercise, and she cooks with fresh veggies from her own garden -- Mediterranean dishes are a favorite. I'm glad to hear it, because based on the recipes she says are her go-to dishes, she obviously needs the balance healthful meals and exercise give her. Hill's favorite dishes are:

• Corn bread dressing with gravy
• Coca-Cola cake
• Sausage balls

While they may be yummy, these are certainly not figure-friendly recipes. If you want to try out any of Hill's favorite recipes, be sure to follow the "Make it Healthier" instructions Shape magazine provides. And, if you want to look as sexy as Faith Hill, balance treats like this with healthier foods and plenty of exercise.

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If you enjoy eating ham, bacon, hot dogs or sausages on a daily basis then you may want to consider cutting back. A new study is claiming that 50 grams of processed meat per day can raise the chances of developing bowel cancer. Under their assessment, "processed" means any kind of meat preserved by chemical additives, for example.

Representatives of the World Cancer Research Fund suggest that the safest level of consumption for this type of food is none at all. As far as other cancers are concerned, they don't think there's much of a connection.

Bowel cancer is a big deal over in the UK with it being the third most common type of case. What about red meat though? Well that's considered best in moderation, with researchers suggesting 500 grams or less per week. But it might be harder for some people than others to eliminate processed meat from their nutrition altogether.

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Okay, I know that millions eat lunch meat every single day. These products, which hang proudly in your local grocer, may taste good (from all the fat), but can reveal many health issues should you care to find out what is inside all that meat by researching all the ingredients.

In this photography layout, salami, pork sausage and more meat products are examined in great detail, using macrophotography. Warning: unless you are really, really interested in seeing what these products look like up-close, don't look at the pictures at this link. They may put you off lunch meat and sausage products forever.

But, these photos do tell the truth about what you eat when consuming these packaged meat products. Whole, free-range turkey is one of the few meats I eat, but after seeing these photos, it's hard to say whether I'll ever eat another piece of mass-produced lunch meat again. Will you?

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Red food coloring has been targeted in the past for causing all sorts of problems, including allergic reactions and behavior problems in children. Now a certain kind of red food coloring -- often found in ground meat -- has been linked to cancer in animal testing. The coloring, called Red 2G (E 128), may alter genetic material in cells, according to the European Union. The European Food Safety Union did not call for a ban on the additive, but did retract the amount that was previously thought to be safe to consume for humans. Red 2G converts to a substance called aniline in the body, and the EFSU says there's no known safe amount for humans. Hopefully, further testing will clear up this issue for consumers...until then, take some time to learn what's in the food you're eating!

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This one hits home for me because I've always had a horrible time eating right on a tight grocery budget, but apparently it can be done:

Tip #1: Substitute frozen vegetables for fresh because they're cheaper and will keep longer. Okay...this might work sometimes, but not all frozen vegetables taste the same as fresh ones! The article's answer to this is to buy fresh produce when it's in season.

Tip#2: (I think this is a good one) Canned tuna and salmon make great add-ins for whole grain brown rice and pasta, and they're almost always inexpensive.

Tip#3: Substitute ground turkey for ground beef in your favorite meals.

Like anything, not all tips will work for all people. There's more in the article on eDiets.com, including some yummy and quick chicken and pasta recipes.

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The oldest living Californian, George Johnson, died this week at the age of 112. Johnson was born in 1894 in Philadelphia and moved to California with his wife in 1919. In 1935, they built a house in the city of Richmond, in Northern California, which Johnson continued to live in up until his death. As amazing as his life undoubtedly was, the thing that has people rehashing his story is that his diet, at least in his later years, consisted primarily of waffles and sausages.

The cause of his death was pneumonia and an autopsy was conducted, with the permission of his family, to see if science could gain some insight into his longevity and whether there was anything beneficial about his diet.

A researcher from UCLA who participated in the autopsy reported that "all of his organs were extremely youthful. They could have been the organs of someone who was 50 or 60, not 112" and ultimately, Johnson's good health was chalked up to good genes. But it surely couldn't hurt to have an extra waffle every once in a while - just in case.

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