I agree with westtexas about dining out. Nicer places are easier too because they are more willing to bend over backwards for you, if you ask. I have at least one item that I can order at just about every local restaurant, so it's not that difficult. I do find that we eat out a lot less, so when we do, we pick nicer places and make a point of enjoying the environment, company and service as much as the food.

As far as bacon goes, it must be cured with either sugar or nitrites. In the US, 'uncured' on the package means that it was not cured with nitrites. Uncured and sugarless bacon is kind of ugly and it tastes different than what one expects. Only trace sugar is left in the meat after the sugar curing process, so it's a personal choice as to what kinds of sugar you are ok with. Bacon is cured with regular sugar, turbinado sugar, honey, maple syrup or even corn syrup...so read labels. Personally, I'll take trace amounts of natural sugars over nitrites, any day.

A bigger concern with bacon is what is in the fat. A big problem with high fat, industrial meat is that the bad things an animal is exposed to ends up concentrated in the fat. So since bacon is so high in fat, a pig fed a lot of antibiotics or hormones will produce bacon full of this stuff. This is why most paleo diet proponents recommend only lean meats if you are buying traditionally raised (ie factory farmed) meat. If you can get pastured grass-fed meat, then the fat is actually healthy for you, so eating it is no big deal. This is my long way of saying that more important than how your bacon was processed is how the pig was raised when it comes to heath.

Honestly, I've become so incredibly particular about the products that I'll buy since doing this Whole30 that we do our grocery shopping at 4 different places every week. (plus our CSA and our own raised stuff) It is kind of a pain, but it's worth it to me.