Pork is the most widely eaten meat in the world, making up about 38 percent of meat production worldwide. It’s especially popular in East and Southeast Asia, Europe, Sub-Saharan Africa, North America, South America, and Oceania.
No matter how you think about it, pigs are rather dirty animals. They’re considered the garbage and waste eliminators of the farm, often eating literally anything they can find. This includes not only bugs, insects and whatever leftover scraps they find laying around, but also their own feces, as well as the dead carcasses of sick animals, including their own young.
Problems with Pork & Why You Should Avoid Pork
1. The Pig’s Problematic Digestive System
There are reasons that the meat of the pig becomes more saturated with toxins than many of its counterpart farm animals. The first reason has to do with the digestive system of a pig. A pig digests whatever it eats rather quickly, in up to about four hours. On the other hand, a cow takes a good 24 hours to digest what it’s eaten. During the digestive process, animals get rid of excess toxins as well as other components of the food eaten that could be dangerous to health. 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.
Another issue with the pig is that it has very few functional sweat glands and can barely sweat at all. Sweat glands are a tool the body uses to be rid of toxins. This leaves more toxins in the pig’s body. When you consume pork meat, you too get all these toxins that weren’t eliminated from the pig. None of us needs more toxins in our systems. In fact, we should all do what we can to eliminate and cut down on toxin exposure. One vital way to do this is by choosing what you eat carefully, and for many, that definitely includes completely avoiding pork products of any kind.
2. Increased Cancer Risk From Processed Pork
According to the World Health Organization, processed meat like ham, bacon and sausage causes cancer. The International Agency for Research on Cancer actually classifies processed meat as a carcinogen, something that causes cancer. Researchers found that consuming 50 grams of processed meat each day raises your risk of colorectal cancer by a very significant 18 percent.
Processed meat is considered to be food items like ham, bacon, sausage, hot dogs and some deli meats. Noticing a theme there? Those are mainly pork-derived food products. How much processed meat is 50 grams? That’s about four strips of bacon. Maybe you’re thinking that you only eat two pieces of bacon regularly. According to this research, that would likely equate to a 9 percent increase of cancer likelihood.
3. Swine Flu In Humans
The swine flu is another virus that has made the leap from pig to human. Influenza or flu viruses can be directly transmitted from pigs to humans, from humans to pigs and from humans to humans. Human infection with flu viruses from pigs are most likely when humans are physically close to infected pigs.
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? Probably!
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. H1N1 has been observed in pig populations since at least 1930, while H3N2 began in the United States around 1998.
According to the CDC, swine flu has not been shown to be transmissible to people through eating properly handled and prepared pork. Properly prepared means cooking pork to an internal temperature of 71.11 °C degrees (160 °F), which is supposed to kill all viruses and other food-borne pathogens. But what if you consume pork from a pig that had influenza and it wasn’t cooked to that temperature guideline — then what? I certainly wouldn’t want to roll the dice and find out.
4. Trichinosis Dangers
Did you know that pigs carry a variety of parasites in their bodies and meat? Some of these parasites are difficult to kill even when cooking. This is the reason there are so many warnings out there about eating under-cooked pork. One of the biggest concerns with eating pork meat is trichinosis or trichinellosis. This is an infection that humans get from eating under-cooked or uncooked pork that contains the larvae of the trichinella worm. In some countries and cultures, they actually consume pork raw.
This worm parasite is very commonly found in pork. When the worm, most often living in cysts in the stomach, opens through stomach acids, its larvae are released into the body of the pig. These new worms make their homes in the muscles of the pig. Next stop? The unknowing human body that consumes this infected meat flesh.
Similarly to what these worms do to the pig, they can also do to humans. If you eat undercooked or raw pork that contains the parasite, then you are also swallowing trichinella larvae encased in a cyst. Your digestive juices dissolve the cyst, but that only unleashes the parasite into your insides. The larvae then penetrate your small intestine, where they mature into adult worms and mate. If you’re at this stage of trichinosis, you may experience abdominal pain, diarrhea, fatigue, nausea and vomiting.
Unfortunately, it doesn’t end there. 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. Once this tissue invasion occurs, symptoms of trichinosis include:
And while no one particularly wants to consume worms, trichinosis is a serious illness that you should do virtually anything to avoid. Abdominal symptoms can occur one to two days after infection while additional symptoms usually start two to eight weeks after infection. According to Mayo Clinic, the severity of symptoms typically depends on the number of larvae consumed in the infected meat.
The CDC "Center For Disease Control & Prevention", recommends thorough cooking of pork as well as freezing the pork meat prior to cooking to kill off any worms. I don’t know about you, but I don’t feel good about eating anything that I first have to kill off its worms to eat.
It’s actually been theorized that trichinellosis is the exact cause of Mozart’s rather sudden death at age 35. An American researcher theorized this after studying all the documents recording the days before, during and after Mozart’s death. This research published in Archives of Internal Medicine’s June 2001 issue found that Mozart suffered many of the above listed symptoms and he, himself, had recorded in his journal the consumption of pork just 44 days before his own death.
5. Pigs Harbor Common Viruses & Parasites
Pigs carry many viruses and parasites with them. Whether by coming in direct contact with them through farms or by eating their meat, we put ourselves at higher risk of getting one of these painful, often debilitating diseases (not to mention put our bodies on toxic overload). Pigs are primary carriers of:
Pigs are also known to host large concentrations of parasitic Ascarid worms in their digestive tract.
Each of these parasites and viruses can lead to serious health problems that can last for years to come.
Factory Farming & Pigs
If all these concerns aren’t enough or you think you’ll avoid them by cooking your pork really well, then you should also know about the common conditions of pork raised for consumption. Today, a whopping 97 percent of pigs in the United States are raised in factory farms. This means that these pigs never live a healthy life of fresh air and wide-open pastures.
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. These drugs often cause the pigs to become crippled under their own excessive and unnatural weight gain. Do these sounds like conditions that yield a health-promoting piece of meat? Of course not, which is why you should avoid pork and other factory-farmed meats.
Drug Resistant Bacteria In Pork Chops & Ground Pork
It’s estimated that 70 percent of factory-farmed pigs have pneumonia when they go to the slaughterhouse. Unsightly factory-farm conditions of filth and extreme overcrowding lead pigs to have an extreme likelihood for serious diseases. The conditions are so bad that the only way to keep these pigs barely alive at times is to misuse and overuse antibiotics. I’ve talked a lot about what this does in humans. Similarly to humans, pigs are more commonly developing diseases that are resistant to antibiotics. You might like the taste of pork, but do you want to consume a pork product from a pig that had a "super-bacteria"?
The bacteria-laden pork story continues. A 2013 Consumer Reports analysis of U.S. pork chops and ground pork samples found widespread (69 percent) presence of a bacteria called yersinia enterocolitica. This bacterium infects about 100,000 Americans a year, especially children, and can cause fever, diarrhea and abdominal pain in humans.
History Of Pork & Cultures That Don’t Eat It
The pig is one of the oldest forms of livestock worldwide. It’s said to have been domesticated as early as 5000 B.C. With around 1 billion individuals alive at any time, the domesticated pig is one of the most numerous large mammals on the planet.
In India, pigs have been domesticated for a long time mostly in Goa and some rural areas for pig toilets. This was also done in China. Chinese influence may have spread the use of pig toilets to Okinawa before World War II.
Though ecologically logical as well as economical, pig toilets are waning in popularity as use of septic tanks and/or sewerage systems is increasing in rural areas.
A pig toilet is a simple type of dry toilet consisting of an outhouse mounted over a pigsty, with a chute or hole connecting the two. The pigs consume the feces of the users of the toilet, as well as other food.
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. Pigs were first commercially slaughtered in Cincinnati, which was nicknamed "Porkopolis".
Orthodox Jewish Kosher dietary laws and Islamic Halal dietary laws prohibit pork consumption. There are many other religions and cultures that avoid pork as well. Christian religious denominations that forbid pork consumption include:
Better Meats To Eat
Instead of "the other white meat", let’s look at some meats that are protein-rich and known to be health-promoting. I’m talking about high-quality protein that’s not only tasty, but very nutritious.
1. Grass-Fed Beef
Grass-fed cows have higher levels of vitamins A, B, C and E, beta-carotene, and are found to be more disease-free than their companion grain-fed cows. Meat from grass-fed cattle is also higher in minerals like calcium, potassium and magnesium. Grass-fed beef also has high levels of cancer-fighting CLA and other good fats like omega-3s.
Some consider bison meat even healthier than grass-fed beef. It’s definitely an excellent source of lean protein with less calories and fat than beef. Despite being lower in saturated fat than beef, bison meat has a rich flavor.
Lamb is the meat of young sheep that are generally one year old or younger. Due to slaughtering the animal at such a young age, the marble fat content is considerably lower than older varieties of meat, which contributes to heart health and helps prevent obesity. Rich in protein, vitamin B12 and minerals, it’s arguably the healthiest red meat on the planet. Just make sure to purchase local, organic, grass-fed varieties when possible. Grain-fed animals are loaded with genetically modified corn feed, countless additives and are simply not worth the risk.
4. Wild-Caught Fish
Just like with meat, you want to avoid farm-raised fish at all costs. Farmed Fish have high concentrations of antibiotics, pesticides and lower levels of healthy nutrients. On the other hand, wild-caught fish do not contain antibiotics or pesticides and are higher in vital nutrients. A great choice is wild-caught salmon, which is extremely high in heart-healthy and anti-inflammatory omega-3 fatty acids as well as selenium, niacin, vitamin B12, phosphorus, magnesium and vitamin B6.