Bacon, Ham, Ribs, Sausages, Should we Really Eat Pork and Is It Good For Our Health?
In 2015 The World Health Organization came out in favour of research done by the IARC – International Agency for Research on Cancer which had classified processed meat as a car-carcinogen ( cancer causing), which immediately had the meat industry up in arms
Bacon, the all time favourite food. You see the research classified “processed” as being any meat that is treated in some way to preserve or flavour it. So this includes processing such as salting, curing, fermenting and smoking.
Guess what? Bacon definitely comes under that category … and so do most deli meats.
BUT what about pork that is straight from the pig?
Yes pork has protein and it’s the only meat that actually comes with other nutrients like thiamine, selenium magnesium and zinc. However it, like all animal products, also comes with the baggage of saturated fat, cholesterol and naturally forming sodium plus any sodium added to preserve it’s shelf life.
Now even though you may be able to get away with that baggage, there is a much greater problem which lies in the intensive factory farming style of mass production.
In 2012 the Consumer Reports magazine did a study by purchasing 240 whole and ground pork products. The results were disturbing to say the least.
- 83% of the meat tested was found to have E.coli, staph, salmonella and a bacterium called yersinia entercolitica, which can cause fever, bloody diarrhea and abdominal pains as severe as appendicitis.
- 69% of the samples actually had bacteria that were resistant to antibiotics used to treat human infections.
O.k. so let’s try free range pork.
Well, you see, pigs are the ‘waste disposal units’ on any farm. They are opportunists and will eat literally anything including decaying animal flesh (including pork), maggots, decaying vegetables and even their own feces.
The problem is that their bodies don’t filter out the toxins, but sends it straight off to be stored in their organs, skin and fatty tissue. Pigs don’t sweat so can’t remove toxins that way, but they do periodically rid themselves of the poisons if there’s a build up by excreting it through their hooves.
This means that many of these toxins remain ready for our consumption.
Probably explains why some religions (including the Christian Bible) say pork is unclean and should not to be eaten.
Pork also is the slowest of the meats for us to digest. It can take anywhere from 4 ½ to 6 hours to get the entire amount through your system, and cuts like ribs and bacon are the slowest.
Having bacon for breakfast and ham for lunch, not only is it processed it can also wreak havoc on the digestive system making it difficult to absorb essential micronutrients from other foods that you’ve also eaten.
Because the slowest foods have to be digested first the really nutritious fruits and veggies have to hang around and can start to ferment producing gas, acid and indigestion. Plus over time if you keep piling in the pork, undigested foods can putrefy in the small intestines which leads to toxicity in the body.
Now did you know that having apple sauce with pork was not for flavour it helps to digest the pork a bit faster, although still not quite fast enough.
Flag the pork and go whole plant foods – your health will love you for it.
And if you’re thinking that might be a bit too hard … well I have a program called Try Plant Foods for 7 Days which is perfect for giving it a test run