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. Being familiar with the Bible, you probably remember that in it God specifically instructed His people not to eat pork and shellfish. Many people are surprised to find this out, but in the Old Testament, God warned us that the pig was an unclean animal. Why? Because the pig is a scavenger and not meant for human consumption.
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 anything they can find. This includes not only bugs, insects and whatever leftover scraps they find laying around, but also their feces, as well as the dead carcasses of sick animals, including their own young.
Just knowing what a pig’s diet is like can explain why the meat of the pig can be so dirty or at the very least not so appetizing to consume. And while being ‘”grossed out” may or may not be a valid reason not to eat something, it’s vital to understand a bit more about pork before reaching your conclusion.
Here are 5 hidden dangers of pork nobody talks about.
1. 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, 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 remove and cut down on toxin exposure.
2. Swine Flu in Humans
The swine flu is another virus that has leaped 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 is 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.”
3. 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 undercooked pork. One of the biggest concerns with eating pork meat is trichinosis or trichinellosis. This is an infection that humans get from eating undercooked or uncooked pork that contains the larvae of the trichinella worm.
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, 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.
4. Increased Cancer Risk From Bacon And Other Processed Pork
According to the World Health Organization, processed meat like ham, bacon, and sausage causes cancer. The International Agency for Research on Cancer 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. Those are mainly pork-derived food products. How much-processed meat is 50 grams? That’s about four strips of bacon. Maybe you think that you only eat two pieces of bacon regularly. According to research, that would likely equate to a 9 percent increase of cancer likelihood.
5. Pigs Harbor Common Viruses And 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:
- Taenia sodium tapeworm
- Hepatitis E virus (HEV) — In developed countries, sporadic cases of HEV genotype 3 have occurred in humans after eating uncooked or undercooked pork.
- Porcine reproductive and respiratory syndrome, aka blue-ear pig-disease
- Nipah virus
- Menangle virus
- Viruses in the family Paramyxoviridae.
Each of these parasites and viruses can lead to serious health problems that can last for years to come.
We all know that pork is an excellent protein source, but we also need to be aware of the effects of eating pork. To avoid the ill effects, we must properly clean what we eat to make it safer. In this post, I shared with you the 5 hidden dangers of pork nobody talks about.
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