I use turkey bacon like you guys, Barb. I cook mine in the oven using the broiler and dab off any excess fat afterwards. You are right that genetics play a part. Also we can check family history and see what works. In my case, (I have three brothers) I was the one who smoked for 30 years and ate lots and lots of rare beef (loved it) and I am the ONLY one who has atherosclerosis.