Pork?

(Jon H ) #1

Hello this is a follow up to my last post where I said I will eat bacon grease. However I was wondering if the Pork is bad because it has parasites? Will it make more likely to sin? Does just eating pork lower energy than beef? What are your guy’s experiences?

(Chuck) #2

I was raised on a farm we raised pigs. I have eaten pork my whole life, 77 years. Just throughly cook it.

(Doug) #3

Totally agree. :slightly_smiling_face: Porkloin, pork chops - now it’s said that 145°F or 60°- 65° C is good.

For organ meats or ground pork, 160°F or 70°C.

(Jon H ) #4

You notice any differences if you primarily eat pork compared to primarily eating beef?

(Pete A) #5

I eat all cuts of pork on the regs.

(Chuck) #6

I eat all types of meat, beef, pork, chicken, turkey, and wild meat like deer, elk, wild boar.

(Doug) #7

I never notice any difference, but haven’t gone with excusively one for more than 2 or 3 days at a time.

Steaks, hamburgers, then pork chops - that would be a frequent rotation. Chicken in there sometimes… Eggs and a lot of bacon taking up a day, maybe.

It would be interesting to do each type for a couple weeks or more and test it out.

(Jon H ) #8

Lately I’ve been eating bacon for all three meals. I feel a little weird sometimes, however I think my body shifting into ketosis releases the antipsychotics I use to be on back into my system, that were stored in my fat.

(Alec) #9

My rotation is steak, lamb, pork, and bacon/eggs. With occasional salmon, chicken, turkey, minced beef.

With regards to pork, I eat a lot of pork and have never had an issue. I love pork rinds… best part of the roast.

(Bean) #10

Trichinosis is very, very uncommon in domestic pork these days. If you eat game, it is a consideration.

Pork does seem to trigger allergies in some people, occasionally those who are allergic to cats or have been bitten by a tick. Alpha-gal usually is all red meat, but I’ve heard of people locally who are specifically pork sensitive.
https://www.mayoclinic.org/diseases-conditions/alpha-gal-syndrome/symptoms-causes/syc-20428608

So if pork doesn’t bother you, eat it.

I feel better with beef and lamb and do eat those exclusively for days at a time. I use chicken and pork as fill in. But. I’m allergic to cats. I don’t have a cat anymore so I can get away with more bacon. :slight_smile:

(Ohio ) #11

Cuts of pork seem to be more fatty than cuts of beef. Organic ribs/loins are tougher and require less heat, more time. Richer flavor though. Hormal cuts are tasteless IMO.

(Geoffrey) #12

I cook my domestic pork to medium or even medium rare. It’s much better that way. Trichinosis is no longer an issue in America.
The wild pork that I hunt is cooked to 165°. Can’t take any chances with that.
Nutritionally I don’t see any difference in myself when eating pork and I eat my fair share of it.
The only difference I see is in my satiety. A pound of pork just doesn’t satisfy me like a pound of beef does unless I use a lot of butter on it.

(Peter - Don't Fear the Fat ) #13

There’s a lot of misinformation about meat. I’ve never heard of anyone having an issue with pork. I know some people call pork ‘a dirty meat’, or pigs are ‘dirty animals’ but I think that’s from being kept in muddy pens, they wouldn’t choose to live in mud.
Some cuts of pork are too lean for my liking but bacon and belly pork are hard to beat.

(Bob M) #14

Bummer, because liver at 160F is pretty much rubber.

(Doug) #15

Bob, I don’t remember ever eating pork liver. Nothing wrong with it at all, as far as I know, Never ever thought of it…

Beef liver - it sure doesn’t take much cooking. A little bit on one side, flip that bad boy over and soon it’s done. Seems it’s really thinly sliced these days - I remember my mom making it and the slices were two or three times as thick as what I get now - the frozen packs of them.

#16

Pork is my number one meat option, BY FAR. It’s not like I really have options here, my meat must be pork with some exceptions :slight_smile: It works well for me.
Sin and food has absolutely nothing to do with each other in my life unless I ate someone (or their cat) who were against that or something.
I tend to cook it into oblivion but I normally do it with most things (except eggs, I love them raw - but baked and fried too, eggs are just awesome in almost any way. beef - be it organ or something pan-fried - is an exception too but I almost ever eat ruminants so…) :slight_smile:

Pork isn’t for everyone, sure. As I wrote, it works for me, I love the tenderness, the taste, the fact I freely can choose the fattiness (from almost 0 fat up to 100% fat tissue, all kinds are easy to get. and if not, I can mix two cuts) and pork satiates me well enough. Maybe ruminant is even more satiating but I prefer my pork. My body is happy with whatever, I would be quite healthy on a vegetarian diet too I am sure as long as I could keep it really low-carb but as all plants are carby and even my vegetarian keto was way too plant-carby for me, it’s probably not possible. And why would I give up my glorious meats anyway…

I never ate exclusively pork, I had a beef day once (not counting the yolk I just had to put in as how could I skip eggs for a whole day, that sounded so wrong :D), that was super satiating, I normally eat meat AND eggs AND dairy on my purest carni day (but I eat other things too, often and ideally in very small amounts). I feel very well without any ruminant meat as long as I eat right (high protein, high fat, very low plant carbs, enough nutrients but that happens automatically), I know that. But it’s me, pork works very well for me and I don’t need beef.

Oh I don’t eat much processed pork. I mean, it’s vital for me, I eat processed pork regularly but the amount tends to be small (the exception is super tender smoked pork hocks as it’s very hard to resist). It is what I automatically, instinctively do, my main meat must be normal meat, not processed. So I can’t imagine bacon for every meal. I don’t like bacon much anyway (the cheap one isn’t so great, merely crunchy and I refuse to give much money for some overpriced, processed, too fatty item, I can buy much better things with that money. like something smoked from the farmer’s market, we have great things here. bacon isn’t traditional here so it’s only in supermarkets. we have smoked pork belly though. I prefer smoked pork chuck, maybe ham…) but I really couldn’t eat just some processed pork for one tiny snacky meal let alone 3 normal ones… I probably wouldn’t feel well due to the macros alone.

Pork is great if you ask me :slight_smile:
Wild pigs are too lean for me but well, they are still pigs so they are tasty… I prefer my meat a bit fatty though.
IDK why cheap supermarket pork is so very much delicious when supermarket chicken is tasteless but I am glad. I never ate anything tastier than some nice pork.
Oh I totally ate some super good home-raised pork in my life so I know what really great pork is. Still, supermarket pork isn’t much below, how lucky. Depends on the cut and the actual slab, though.

It’s a very normal food here so of course I ate it countless times as a kid. I wasn’t a huge fan. I still am not. It’s hit and miss even when I cook it, it tends to be too strong flavored and bitter, I may have a problem to eat even a smallish amount - and the next time it’s delicious. And I LOVE all the pork liver pâté I can find… Confusing.
So I just stick to chicken liver, that’s super tender and rarely disappoint. I may want little or accidentally inhale 400g at once, there is variety… But it’s nice enough. Heart is much better though but heart is proper meat, muscle and everything. Chewy but it suits it, I just love it…

It was very surprising to me! I use 40 minutes on chicken liver in a pan (it was waaay more in the oven) and even I barely fried the beef liver for some minutes! It was lovely but very sweet and that was fun only for the first time.
You get it sliced there? It’s in one piece here… I like my liver normal, not too thick, not too thin… Chicken liver works whole too, many fry them like that but I prefer to slice them as well.

I don’t really eat pork organs I think… The spleen was okay but nothing special. I love the heart (never ate any heart I didn’t like) but few places sell it and I don’t frequent those so I rarely eat any.

(Doug) #17

I would rather have it thicker. I have not really searched around to see if I can, but so far I’ve only found it frozen in the areas of grocery stores where they have most of the frozen stuff.

What I’ve found is 1 lb or 454 gram packages with four smaller individually vacuum-sealed pieces, so the pieces are ~ 113 grams or 1/4 lb. Thin - they are roughly 0.3 inches or 8 millimeters thick.

(You've tried everything else; why not try bacon?) #18

Domestic pork in the U.S. is safe to eat, these days, as people have mentioned. My favourite cut is called a “picnic,” which is a pork shoulder joint. It has a lot of bone, but the price per pound is low enough that the cost per serving is very inexpensive. The shoulder comes with a layer of fat, which basically bastes the meat when you roast it. It also makes very satisfying eating, along with the meat.

The energy we get from our food is mostly in the fat. The body prefers to use protein for building and repairing tissues, because amino acids yield less energy when metabolised. Glucose and fatty acids are much better sources of energy, because the yield is higher. So be sure to eat the fat that comes along with the meat and to cook with animal fat. If your meat feels too lean to be satisfying, you can even add some butter to it.

I find pork almost as satisfying as beef and lamb. Poultry is a distant third, in comparison. A fatty fish, such as salmon, can be satisfying, but I usually still want a larger serving.

As far as sin is concerned, I don’t see that pork makes me any less virtuous than other foods, or beef any more virtuous, for that matter. As the Apostle says, “we have all sinned and fallen short of the glory of God.” That said, however, if you feel that pork is a particular occasion of sin for you, then avoid it.

(KM) #19

Well, I suppose if you subscribe to a religion which considers eating pork a sin, perhaps bacon is the gateway drug to greater crimes.