Pork is prohibited in many religions around the world as it is seen as unclean.
Pigs from which pork meat is derived are scavengers and they eat and will eat just about anything and that includes decaying carcass and even feces.
It takes four hours for a pig to digest its food but it is unable to expel poisons adequately. The result is that these poisons are stored up in its organs and fat cells.
Samples of pork tested by researchers for the Consumer Reports, states that 69% of all crude pork tests made which was about 200 samples were deemed to be contaminated with hazardous microorganisms referred to as Yersinia enteroclitica. The symptoms of the presence of these microscopic organisms include diarrhea, cramps, vomiting and gastrointestinal sickness.
It was seen that ground pork had more contamination as well as the presence of a highly carcinogenic medication known as ractopamine, this drug is prohibited in Europe and China.
Pork is full of a number of parasites and infections which will be directly transferred to humans when consumed.
Some of the infections and parasites include:
– Taenia Solium
This is an intestinal parasite that causes loss of appetite and contamination of tissue.
– Menangle Infection
This infection can cause sweating, fever, chills and migraines.
This is a round worm that is parasitic and can cause malaise, edema, myalgia and fever.
– Hepatitis E
This viral infection causes jaundice, nausea and weariness. It can also bring about liver cirrhosis and fibrosis.
They general opinion is that cooking pork with high temperature will destroy the parasites, but this is far from the truth.
If you have to eat pork then use a meat thermometer to ensure that the onward temperature of the pork is high enough to destroy the microorganisms within in.
Ensure that the inward temperature is not less than 145° F for pork in its entirety and 160° F for ground pork.
Make sure you do not mix crude pork and its juices with other foods like vegetables.
When you touch crude meat make sure you wash your hands thoroughly.
Try and buy pork that was not treated with certain medications such as ractopamine which is a highly toxic compound.
Also ensure that there are no anti-infection agents utilized in the processing of pork.
If you have pork with a USDA Process Verified shield it is more reliable than those without it. Look out for the following “Creature Welfare Approved” and “Certified Humane”
Check for any misdirecting marks for example “Natural” does not mean antibiotics is used neither does it indicate how the pig is bred.
In Arizona and California on the packages of Sprouts pork have a “no anti-microbial residues,” indicated, also “no anti-microbial development promotants” is stated in some Farmland brand pork that is been sold in some states.
Is Organic Pasture Raised Pork Safe?
Pigs raised on pasture are susceptible to Trichinella spiralis or pork worm infection and contamination.
This parasite can be a cause of concern to the wellbeing of humans who consume it. Though it can be destroyed during the cooking process but you will need a meat thermometer to ensure that the meat is properly cooked within.
Pigs are raised on steel grates or on cement slabs, they are given antimicrobial compounds in their food and this makes there waste all the more harmful.
CAFO is the standard in America for raising pigs and it is an extremely hazardous process and method.
About 97% of all pigs in the U.S are raised in factory farms and what this means is that the pigs will not be allowed to breathe fresh air or run around in the field.
These pigs are put in crowded spaces and are fed with anti-infection agents to help with their fast development and keep them alive.
Even in ranches pigs are made to roll around in their feces, vomit and urine and these pigs come down with rash and mange.
These pigs on Farmland breath in harmful, toxic gas such as ammonia which is from their feces and urine.
Their lungs are so badly affected that they come down with pneumonia, as a matter of fact more than 80% of the pigs raised in the U.S. have pneumonia just before slaughter.
Pigs are raised in appalling conditions and this invariably transmits into their meat and can be transferred to humans on consumption.
Source: Health Tips Portal
Source of the video: Shalom2all100’s channel
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