Some people avoid eating pork for religious reasons or because they consider it very greasy and others fear some type of disease, mainly trichinosis. On the contrary, some people consider it a good protein option (it provides proteins) that even provides other health benefits. Discover the pros and cons of this type of meat, whose consumption worldwide is superior to others such as cow (cow) or chicken.
Do you like pork ribs? Do you love sausages and sausages made from pork? Do you love bacon ? Does your mouth water with a loin of pork in sweet and sour sauce? And how about the traditional piglet or pernil ? Or the famous Iberian ham? You’re not alone. There are many people all over the world who love to eat pork. But it is likely that you have heard some versions that put the reputation of this meat, in question, especially when talking about the effects it has on health.
And is that there are still various prejudices related to eating pork, despite being the most widely consumed worldwide. In fact, in places like Germany, the Netherlands and the Netherlands it reaches 60 kilograms per capita per year (per person) and in the United States (which is the main producer and exporter in the world) the annual consumption per capita is 25 kilos .
What you should know about pork
The main myths or fears surrounding this tasty food are that it contributes a high content of fats and cholesterol to the diet and that it can transmit diseases to humans, such as trichinosis. But this is not so. On the contrary, the pig can be an important nutritional source that provides proteins to the organism and is as healthy as other meats, whether red meats or white meats.
With regard to fats, it must be considered that the methods of breeding and conservation of these animals have varied over time and the caloric value of their meat has been reduced. In addition, it has been proven that some specific cuts of these animals provide less cholesterol than red meat: the lean pieces provide between 60 and 80 milligrams per 100 grams, a lower amount than lamb or vaccines.
The latter occurs because pork is rich in monounsaturated fats , a type of oleic acid characteristic of olive oil, whose consumption contributes to reduce the levels of total cholesterol in the blood at the expense of the so-called bad cholesterol or LDL and increase levels of the so-called good cholesterol or HDL.
Thus, together with skinless birds or rabbits, pork is a good alternative for meat consumption that does not imply a high intake of fat or negatively affects blood cholesterol levels.
But beware! This does not apply to sausages made from pork, such as ham, sausages and pâtés, which are high in cholesterol and saturated fats.
With respect to trichinosis, although it is true that pork is the main source of infection of this disease, in reality this parasite can also be transmitted to people through other types of meat.
To avoid the spread of trichinosis or other diseases, the recommendation is to eat well-cooked and preserved pork to eliminate parasites and bacteria.
Other organisms that can be found in pork (as well as in other meats and poultry) are Escherichia coli (E. coli) , Salmonella , Staphylococcus aureus (Staphylococcus) and Listeria monocytogenes .
The good news is that all these are destroyed by proper handling and careful cooking (ie, that is well cooked), until reaching an internal temperature of 71.11 ° C.
On the other hand, when you buy pork, look for cuts that have little fat on the outside and that have firm pinkish-gray flesh. To have a better flavor and be more tender, it must contain a small proportion of veined fat in the meat.
Then, choose your favorite recipe and forget all the myths about pork, because if it is a lean cut, it can provide you with several nutritional benefits.