Is pork healthy?

#1

I came across this:

What do people think?

original source: https://www.westonaprice.org/health-topics/food-features/how-does-pork-prepared-in-various-ways-affect-the-blood/

(KCKO, KCFO 🥥) #2

Only pork issue I have ever had is running out of bacon when I really wanted to eat some.
:rofl:

If the pork is processed with too much sugar and pumped with saline solutions as some is, I could see someone having an issue with it. But if the pork is grown free ranged and no processing not sure it would cause any kind of issues.

#3

On a tangent, according to the WHO red meat is a probably carcinogenic.

#4

Pork makes me lethargic. For that reason I rarely easy it.

#5

I enjoy pork, but I don’t love pork. I rarely crave it. That tells me I shouldn’t eat a lot of it.

(Mike Glasbrener) #6

Interesting. They it’s a very small study, 3 people. The subjects were adapted to the WPF diet for the prior two years. The WPF diet is probably fine for most people in that there’s no refined carbs. Thus it’s a relatively low glycemic index diet that doesn’t restrict fat. It actually promotes healthy fats. However, it’s not clear the subjects were fat adapted.

I’ll need to track and see how pork affects me. I typically will have uncurled bacon a couple of times a week and some other pork product a couple of times also (shoulder, belly). I do not track BS or insulin. I’m pretty religious about tracking weight since it’s easy.

(Sophie) #7

God, how I love Pork! Pork loins, pork chops, bacon, bacon juice, pork rinds, pork belly, BBQ pork, all the best fucking sausage in the world…can’t imagine life without it! Please don’t make it go away.

#8

I’m with you on this @JustPeachy I live in the South, too. Nope, I’m eating pig! :laughing:

(Sophie) #9

I’m pretty sure somebody, somewhere, said “Gimme Swine Or Gimme Death”. :wink:

#10

That might have been “wine”… either way works with me. Wine goes well with pork.
Everything goes well with pork. :grin:

(Sophie) #11

Oh hell, I forgot! I also take natural desiccated thyroid which comes from oinkers too! D’uh! :roll_eyes: So my life would be shit without the little porkers.

#12

I take bacon and sausage for my health. I tried being a vegetarian for a couple of years so I can tell you from experience life without bacon sucks!

#13

Well, the report is interesting… basically saying pork should either be marinated or cured (as in bacon or prosciutto).

So for me, well – not a problem! Marinating makes all meat tender and tastier.

I really got into pork after reading a novel called The Last Chinese Chef. It basically described pork (and fat) as essential flavors for fine cuisine!

(KCKO, KCFO 🥥) #14

I went back and read the whole article, had stopped after reading the protocol and conclusions. They lost me at Dr. Peter D’Adamo. I think his whole blood type theory is not based on anything. It certainly did not work for me. I’m an A, I did go vegetarian and ate very healthy foods. I have never been less healthy in my life. I quit the diet after a really bad kidney infection after having recently finally recovered from pneumonia. I was a very sick and depressed person while vegetarian. I love veggies and fruits and I really thought I had been eating well and healthy, but it sure didn’t work with my body. I added meats, all of them, back into my diet and got healthy.

I also think that was a pretty small sample to prove anything related to diet.

(Bunny) #15

iOrgan meats, bone (bone broth) and cartlidge (bone broth) are actually better for you than the lean cuts of meat people mostly eat.

Organ meats have almost every trace mineral and vitamin on planet earth in it!

Bone broth (converts back to collagen when strained with a cullender from the vegetables and eaten on an empty stomach) thickens the skin and nails and makes the hair beautiful, as we get older our skin gets thinner, tears and bruises easily and gets flabby (bodies ability {hydrochloric acid and associated enzymes} to break down nutrients i.e. collagen from protein)!

Speaking of vitamins, see this pepper (below) it has more vitamin C than an orange, so do all peppers (no sugar!) They are not hot at all! The man made vitamin C supplements (as well as all non-organic man made supplements) you buy in the store or health food stores is not real Vitamin C and cannot get into your cells like this chili pepper can because it has micron particulates, relying on man made supplements rather than organic vegetables and fruits is like trying to stuff the Empire State Building into your cells compared to a Golf Ball! Excessive glucose also acts as barrier that prevent nutrients from getting into the cells of the body also!

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#16

Yeah, I know liver is awesome but outside of braunschweiger it’s going to take me a while to warm up to it. I guess I just don’t know how to cook it right. I’m a pretty decent cook so maybe I’ll give it another go when I can round up some decent recipes and tips.
I’m NOT springing beef liver on the kids until I know how to make it really tasty, though.
When I was a kid we had to eat tripe. :scream:

(Ken) #17

There are serious problems with D’Adamo’s concept. His guidelines for type O aren’t too bad, but the guidelines for the other types are a problem. The reason is that he has the evolution backwards. Type O is actually the youngest type, developing during the time of homo erectus, around 1.4 million years ago. It was due to Mankind’s evolution towards obligate carnivory. His assertions that the types evolved much more recently in a response to farming is not possible, given genetic distribution and evolution’s slow progression, as determined by the Hardy-Weinburg Equilibrium Equation.

(KCKO, KCFO 🥥) #18

I do eat organ meats and I am a Pepper Belly from way back. Anyone else remember that forum on usenet??? :slight_smile:

Oh and I was not following his diet, I went vegetarian back in my college days, before he was ever known or in print. Just really don’t agree with him. I’ve listened to a couple of videos from conferences that debunk him and his writings.

I do still eat veggies and love me some berries. I make bone broth almost weekly now, too for the collagen and it aids me in my fasting efforts.

(Bunny) #19

I use these silicone muffin molds (bought three of them from Joanne’s) to make bone broth for freezing! Makes it really easy to get them out after freezing it! Tried metal muffin tins and my bone broth disks were flying across the kitchen trying to get them out with butter knife lol!

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I am testing bone broth
#20

Brilliant! I’ve got to try that.