So you're really just eating cooked pork belly?I recently realized that pretty much all bacon has added sugar. I avoid all cured and processed bacon. Added nitrates and nitrites are really bad. Even the mainstream media is aware of this. But what's shocking is that even the most expensive "all natural, organic" bacon has added sugar 90% of the time. So much for saving my bacon fat to use as general cooking oil.
As @Cavalier said, the curing process is what makes bacon bacon. By removing the sugar, salt, and the curing salts (AKA Prague powder #2), you are eating pork belly. Tasty, but not bacon.
And FYI, sodium nitrites and nitrates aren't dangerous. Humans have been using curing salts for a millenia to safely preserve meat and prevent botulism. The amount of nitrite present in cured meat (even store bought meats) is comparable to what is found in raw vegetables like spinach and celery.
The demonization of smoked and cured meat is another attempt by (((them))) to fool you into removing otherwise heathy sources of fat and protein.
People used to make bacon at home as recently up to the 50s and 60s. The manufactured bacon we get at the store isn't made the old way. It's made using an injection of salt, sugar, liquid smoke, and curing salt. It's then packaged and cures on the way to the stores.
There isn't anything wrong with sugar, especially white sugar, in moderate doses.
If you are still worried about the sugar content, you can make your own bacon by smothering pork belly in a sugar, salt, and a small amount of curing salt. Place inside of a ziplock bag and turn it over once a day in your fridge. Wait 7 days to fully cure.
Once 7 days have passed, pull the bacon out of the bag and rinse it in your sink to remove the excess brine solution. At this point, you can either cook it up or hot/cold smoke it. I like to cool smoke it in my smoker overnight using hickory pellets in a pellet maze. I then vac seal it and let it hang out for another month to mellow the smoke flavor.