Pigs on livestock or pork farms are raised in abysmal conditions. Pigs carry many viruses and parasites with them. Of course for those of us that have been investigating these things for a long time, this doesn’t exactly come as a shock. On the other hand, an individual who spends the best part of his life hunched over a computer would be well advised to stick to a diet high in plant-based food, with little to no red meat. It’s estimated that 70 percent of factory-farmed pigs have pneumonia when they go to the slaughterhouse. The swine flu is another virus that has made the leap from pig to human. This leaves more toxins in the pig’s body. https://www.nutritionadvance.com/is-pork-good-or-bad-for-you Red meats often take a lot of flak for heart disease and pork features prominently on any list of foods to avoid if you’re worried about heart disease. This is a huge factor when considering the safety and health risks from consuming pork meat today. Those are mainly pork-derived food products. The risk, however, is significant enough for the World Cancer Research Fund and the American Institute for Cancer Research to suspect that red or processed meats may play some role in the development of some forms of cancer like colorectal cancer. (11) Do these sound like conditions that yield a health-promoting piece of meat? (Check out Leviticus 11. PubMed PMID: 16550597. So many of us work hard every day and feel like we ... Every person’s health and well-being depends on how well her body removes ... Drug Resistant Bacteria in Pork Chops and Ground Pork, History of Pork and Cultures that Don’t Eat It, 10 Ashwagandha Benefits for the Brain, Thyroid and Muscles. There are many other religions and cultures that avoid pork as well. These are some of the health risks of eating pork: • Pork slows down the digestion process as even one serving of lean pork can take up to six hours to digest, causing the other foods in your stomach to ferment, which generally leads to gastrointestinal problems. Influenza or flu viruses can be directly transmitted from pigs to humans, from humans to pigs and from humans to humans. Pork is classified as red meat, however, because its myoglobin content is still high enough to lend the meat its reddish or pinkish hue. According to the Centers for Disease Control and Prevention, H1N1 and H3N2 are swine flu viruses that are “endemic among pig populations in the United States and something that the industry deals with routinely.” Outbreaks can occur year-round. ), No matter how you think about it, pigs are rather dirty animals. According to this research, that would likely equate to a 9 percent increase of cancer likelihood. This is the reason there are so many warnings out there about eating undercooked pork. The conditions are so bad that the only way to keep these pigs barely alive at times is to misuse and overuse antibiotics. Approximately a week after eating the infected pork, the adult female worms now inside your body produce larvae that enter your bloodstream and eventually burrow into muscle or other tissue. This Dr. Axe content is medically reviewed or fact checked to ensure factually accurate information. A pig digests whatever it eats rather quickly, in up to about four hours. As is the case with most foods that are high on the risk index, moderation is the key. Similarly to humans, pigs are more commonly developing diseases that are resistant to antibiotics. Why? Studies also suggest that processed meat products like bacon, sausages, salami and ham may actually be a lot more harmful than red meat itself. It is recommended to cook pork to an internal temperature of 145 degrees Fahrenheit then rest for 3 … Initially, it was believed that nitrates and nitrites in themselves contributed to the development of cancer, but research today has found this to be untrue. H1N1 has been observed in pig populations since at least 1930, while H3N2 began in the United States around 1998. Recent evidence from large prospective US and European cohort studies and from meta-analyses of epidemiological studies indicates that the long-term consumption of increasing amounts of red meat and particularly of processed meat is associated with an increased risk of total mortality, cardiovascular disease, colorectal cancer and type 2 diabetes, in both men and women. Workers in the industry are treated terribly While the arguments from one side are profit driven, those from the rival camp are ideological and both sides tend to exaggerate, ignore or concoct facts to suit their cause. This said, it is safe to eat small amounts of pork if cooked safely. Did you know that pigs carry a variety of parasites in their bodies and meat? Food safety concerns with pork Under cooked pork can be a potential source of parasite Trichinella spiralis, E coli, Salmonella, Listeria, Staph aureus or Yersinia enterocolitica (4). And while being ‘”grossed out” may or may not be a valid reason not to eat something, it’s vital to understand a bit more about pork before reaching your own conclusion. Polycyclic aromatic hydrocarbons (PAHs) on the other hand are formed when fat and juice from the meat drips on to the open fire while grilling. Increased Cancer Risk from Bacon and Other Processed Pork. Let’s talk about this popular yet seriously questionable protein source. The unknowing human body that consumes this infected meat flesh. Next stop? With strict editorial sourcing guidelines, we only link to academic research institutions, reputable media sites and, when research is available, medically peer-reviewed studies. Always seek the advice of a qualified physician for medical diagnosis and treatment. 2007 Dec;98(6):1112-5. & detox juicing guide. Red meat consumption has long been suspected of contributing to cancer development. It’s also an excellent source of high-quality protein. !function(d,s,id){var js,fjs=d.getElementsByTagName(s)[0],p=/^http:/.test(d.location)? Pork is Histidine and Selenium rich fruit food which has high content of energy, prevent risk of anemia, maintain skin health, form muscles, immunity and used as an ingredient for soap. The International Agency for Research on Cancer actually classifies processed meat as a carcinogen, something that causes cancer. Vitamin D Deficiency Symptoms & Sources to Reverse It! are clickable links to medically peer-reviewed studies. Our team includes licensed nutritionists and dietitians, certified health education specialists, as well as certified strength and conditioning specialists, personal trainers and corrective exercise specialists. Today, a whopping 97 percent of pigs in the United States are raised in factory farms. (6). The International Agency for Research on Cancer actually classifies processed meat as … Inadequate intake of high-quality protein may accelerate age-related muscle degeneration — increasing your risk of sarcopenia . Unsightly factory-farm conditions of filth and extreme overcrowding lead pigs to have an extreme likelihood for serious diseases. The meat cooking process is so important because, as several studies indicate, the method of preparation greatly affects the nutritional value and risks of consumption. An outbreak of monophasic Salmonella Typhimurium associated with raw pork sausage and other pork products, Denmark 2018-19. This widespread abuse of antibiotics greatly increases the risk of antibiotic resistance as they enter the food chain and your body as well through the meat. That’s about four strips of bacon. Processed red meat (ham, sausages, bacon, frankfurters, salami, etc.) Pigs and Public Health Risks. ), Chia Seeds Benefits: The Omega-3, Protein-Packed Superfood, 9 Proven Black Seed Oil Benefits that Boost Your Health, Top 15 Potassium-Rich Foods to Start Eating Today, Bay Leaf Benefits for Digestion, Wounds and Diabetics, Cherimoya Fruit for Digestion, Eye Health & More, Homemade Detox Drinks: 5 Major Health Benefits, Including Weight Loss, Hepatitis E virus (HEV) — In developed countries, sporadic cases of HEV genotype 3 have occurred in humans after eating uncooked or undercooked pork. 'http':'https';if(!d.getElementById(id)){js=d.createElement(s);js.id=id;js.src=p+'://platform.twitter.com/widgets.js';fjs.parentNode.insertBefore(js,fjs);}}(document, 'script', 'twitter-wjs'); Disclaimer - All information and content on this site are for information and educational purposes only. Donham. Although there are various minor signs of the c… While nitrites may not be bad in themselves, they react with amino acids under heat to form nitrosamines, which are known carcinogens. Similarly to what these worms do to the pig, they can also do to humans. Probably. (3) Sweat glands are a tool the body uses to be rid of toxins. Detox Your Liver: Try My 6-Step Liver Cleanse, 11 Best Sugar Substitutes (the Healthiest Natural Sweeteners), Top 10 Vitamin A Foods and Their Benefits, Apple Cider Vinegar Benefits and Uses (30! Since the pig’s digestive system operates rather basically, many of these toxins remain in its system to be stored in its more than adequate fatty tissues ready for our consumption. Better still, if your heart melts for ‘Babe’, but your mouth waters for pork, try having some faux pork products instead! Today such pork products are also extremely popular because of the flavor and distinctive taste added through the process of curing. The first reason has to do with the digestive system of a pig. This increases the likelihood of those antibiotics being ineffective when they are prescribed to you for an illness. Rohrmann S, Zoller D, Hermann S, Linseisen J. Intake of heterocyclic aromatic amines from meat in the European Prospective Investigation into Cancer and Nutrition (EPIC)-Heidelberg cohort. Some pathogens that are often present in pork meat include Listeria, E. coli, Salmonella, and Staphylococcus aureus. This review summarizes data available on ScienceDirect database and Vietnamese scientific journals to synthesize information about chemical hazards in pork, pork products and related health risks. From a biochemical perspective pork may be considered ‘healthy’ meat, but this is a matter of debate. are clickable links to these studies. The things that are causing all the fuss are chemicals called nitrites and nitrates, which once in the body can be converted into cancer-causing compounds. Pork meat is rich in certain nutrients like thiamine and iron, but it is also high in cholesterol and saturated fat. undergoes treatment … This isn’t just true for pork, but is a risk factor when dealing with any muscle meat from beef and pork to fish and poultry. The reasons discussed here are just the tip of the iceberg when it comes to eating pigs and your health. If you’re a pork eater, you should know that it’s very likely (only 3 percent unlikely) that you’re eating the meat of a pig that spent all of its time in a crowded warehouses with no fresh air or exercise, fed a steady diet of harmful drugs to keep the pig breathing as producers make pigs grow faster and fatter. Pork may still be dangerous. Researchers found that consuming 50 grams of processed meat each day raises your risk of colorectal cancer by a very significant 18 percent. Nitrates and nitrites are compounds that are commonly used in the processing stage to preserve the color and texture of meat, to prevent the fats from going rancid and to inhibit bacterial growth. Other health risks associated with pork consumption: liver disease, MS, yersinia. Instead, they should be using healthier meat like beef, lamb, bison or chicken. The flames then contain PAHs and as the meat is grilled they adhere to its surface. This means that these pigs never live a healthy life of fresh air and wide-open pastures. Undercooked pork is responsible for a wide host of diseases caused by bacteria like yersinia, Staph. Pork that is untreated or not cooked adequately may contain harmful microorganisms and pose a risk of infection. Pork consumption has been part of the human diet for millennia, with pigs being reared as livestock as far back as 70,000 years ago! These are the same antibiotics that we humans depend on to treat serious illnesses. When it comes to the beginnings of pork consumption in the U.S., Hernando de Soto is called “the father of the American pork industry.” In 1539, de Soto landed in Florida with 13 pigs in tow, and pork consumption spread and grew from then on in America. An American researcher theorized this after studying all the documents recording the days before, during and after Mozart’s death. There are different types of nitrosamines and almost all are known carcinogens. How much processed meat is 50 grams? Br J Nutr. Swine influenza virus infections in humans are now being called “variant virus infections in humans.” I wonder why the authorities removed the word “swine.” Was it scaring people away from eating pork? These bacteria are mainly found in uncooked pork, however, and according to the Centers for Disease Control and Prevention (CDC), most of these pathogens can be destroyed through proper cooking. You might like the taste of pork, but do you want to consume a pork product from a pig that had a “superbacteria”? Myself, I choose to stay away from unclean pork (and shellfish). Such high temperature cooking methods can include grilling over an open fire or pan frying that involves direct contact of the meat with hot metal. aureus, E.coli, listeria, and salmonella. Most reported cases today can be traced back to the consumption of wild game. This worm parasite is very commonly found in pork. 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