I have a problem with bacon. Sometimes when I eat it (two rashers will do
the trick) I feel unwell soon afterwards. I feel slightly nauseas, giddy
and I can feel my pulse in my chest and head, this lasts for several hours.
I am not a sickly person or generally subject to allergies or reactions to
food. I thought that it could be:

1) the salt
2) the fat
3) preservative
4) flavour agent in the making of the bacon

I have tested the first two items and although I generally have a low salt,
low fat diet there are times when indulge in either or both and I do not
get the symptoms.

So the question is:

What substances are used in making bacon and are any known to produce such
symptoms?

David