Adding lipid antioxidants like Vitamin E or BHT can prevent damage to fats during cooking.

“and adding vanishingly small amounts of lipid antioxidants when you're cooking things like oh I don't know vitamin E just a very small amount of vitamin E or you want to go out there on the anti-aging land you could add butylated hydroxy tahleen or BHT which was an anti-aging substance but now it's a demonized synthetic antioxidant food preservative I think that preventing the damage in your fats good and now I'm gonna really piss you off are you ready me rosemary rosemary I know comes from plants it's like it's a bad thing I'm just kidding but rosemary is document and so's oregano in studies to inhibit lipid and a lipid peroxidation so if you slow cook your bacon so that the fat is undamaged there was no smoke you didn't have to worry about burning yourself your outcomes will be very different but your bacon won't be crispy right”