Many religions ban the use of pork because they see the meat as unclean. But is there anything more that we should know and is there an explanation behind this? It seems that these religions know more about pork and are on to something.
Pigs are scavengers by nature, they will eat anything in their sight. That includes spoiled things like feces, urine and harmful matter. Pigs process the food totally in about four hours, but their digestive system cannot expel these poisons, so they are stored in the cells and organs of the pig. In an examination made by Consumer Reports, 69% of all crude pork tests tried (about 200), were contaminated with Yersinia enteroclitica, a dangerous microorganism. These microorganisms bring fever, gastrointestinal issues, diarrhea, vomiting and cramps.
Ground pork was more prone to the microorganism than sliced pork. The meat also tested positive for several different toxins including ractopamine, a substance banned in China and Europe. The microorganisms found were resistant to numerous anti-bacterial medicine. This makes treatment unsafe and possibly lethal.
Pigs carry many parasites, infections and microorganism in them, and many can be transferred to people. Some of these are:
– Taenia solium – an intestinal parasite which causes tissue contamination and is known to cause loss of appetite;
– Menangle infection – an infection which causes fever, migraine and sweats;
– Trichinella – a parasitic ringworm that causes edema, myalgia, fever and sickness;
– Hepatitis E – a viral infection which can cause nausea and jaundice; more serious cases can prompt liver cirrhosis and fibrosis.
The study also showed that finely cooked pork reduces the danger these parasites. If you decided to eat pork, then stick to these guidelines:
– When cooking pork, use a thermometer to make sure it achieved the best internal temperature. This will kill most microorganisms – it should be 145 F for a piece of pork meat, and 160 F in ground pork.
– Keep crude pork slices away from other foods, like mixed greens.
– Wash your hand before preparing the meat!
– Pick pork and meat raised without added chemical in their food. Purchase natural pork locally, meat from pigs raised without toxins.
– Look for a proclamation regarding antibiotic utilization. The “No anti-infection agents utilized” stickers with a ASDA Process Verified shield are more trustworthy than those who don’t have it. The “Creature Welfare Approved” and “Certified Humane” cases show the utilization of anti-infection agents to treat diseases.
– Look out for misdirecting labels! “Natural” has nothing to do with how the animal was raised. We found some unapproved “No anti-microbial residues” and “No anti-microbial development promotants” labels in pork sold in a few states. We reported them back in 2012, and the USDA informed us that they’re taking care of it. In November, the labels were taken off.
– While natural pork is good for you, it still presents some health concerns. Pigs are powerless to Trichinella contamination, or the pork worm. Trichinella is an extremely dangerous microorganism! It can be destroyed in the cooking process if cooked well enough. These animals spend their lives on steel and cement – anti-microbials are put in their food regularly, making their waste even more dangerous. That’s why you should take notice of a CAFO (Concentrated Animal Feeding Operation), which is the standard in USA. CAFO pork is the main alternative to natural pork. It presents dangers, and the more it expands, it will get worse.
If the pressing health concerns are not enough…
97% of pigs in the USA are raised in factory farms. They will never run on grass, inhale the outside air or soak in the sun. They live confined and swarmed, and are presented to an eating regimen composed of medications and anti-infection agents.
If the pigs were raised on a farm, they will not ruin the place where they eat. In CAFO plants, they defecate, urinate and vomit in the same place! Because of this a quarter of the pigs raised like that will experience mange, an agonizing rush that is difficult to treat.
Sadly, these pigs live in conditions where they inhale ammonia from the urine, which disturbs their lungs to the point where most of them have pneumonia by the time they are slaughtered. Everything that you read in this article is only the tip of the iceberg going behind the public eye.