Pork: benefits and harm to the human body

No matter what anyone says, pork is perhaps one of the most popular types of meat. Besides the fact that it is quite pleasant in taste and incredibly aromatic, it still has many different beneficial properties. Nevertheless, most nutritionists and doctors still do not recommend pork for consumption due to several significant shortcomings that it has. However, it is rather difficult to give a concrete answer to the question of whether to include this product in your diet. Therefore, a person, first of all, must decide for himself which meat to give his preference, taking into account his taste preferences and state of health.

What is the difference between pork and beef

In appearance, to distinguish pork from beef is quite simple, even if a person is not very versed in meat. Each variety has its own distinct specific features that are easy to notice. The main difference between beef, including veal, is the structure of meat fibers. Since the cow is by nature a cattle, it is not surprising that the fibers of its meat are also quite large, significantly larger than that of a pig.

Another expressive difference is the color of the meat. Pork has a soft pink color with a slightly reddish hue, but beef is exceptionally dark red. Also, the color may be less or more pronounced, since it all depends on the age of the animal. The dark shade is due to the high iron content in the meat, and the more it is, the brighter and more saturated the color will be. It is noteworthy that in very small piglets the meat can be very pale, since they have not yet managed to accumulate iron in the required amount.

There is also a difference in smell between pork and beef. Beef meat has a characteristic milky smell, since small calves are fed milk from birth, while pig meat has a slightly sweet and fresh aroma. Among other things, the main difference between beef and pork, which makes cow meat dietary, is the minimum amount of fatty layers and fat itself in principle. This is justified by the fact that cattle a priori do not deposit nutrients in such quantities as occurs in pigs, since they all go to the muscles. In a pig, nutrients predominantly go into fat mass, and therefore meat is more fatty.

Which meat is healthier: pork or beef

Many nutritionists have long argued about which meat is healthier, pork or beef. However, most still adhere to the point of view that beef is much healthier than pork, because it is pure meat, rich in various nutrients and trace elements. In addition, it is beef that is considered dietary, since it has a minimum content of harmful fats and cholesterol.

Of course, each of us has heard such an expression that pork is dirty meat. This is by and large true, because pigs are carrion animals themselves, that is, they eat everything in a row.Also, everyone is well aware that this product contains a lot of fats, and therefore it is quite difficult to digest the digestive system. According to studies, up to 25% fat may be present in pig meat, while in beef this figure reaches no more than 13%.

It is also important that the breakdown of pork fat in the body begins exclusively at temperatures above 35 ° C, after which its digestion immediately begins. Such a process for the body is very natural and does not carry a strong load for the digestive tract. But the splitting of beef begins to occur at a temperature of 45-50 ° C, which causes increased work of the liver, pancreas and biliary tract. These processes contribute to the rapid elimination of any harmful and toxic substances from the body and precede the loss of excess weight.

In addition to the difference in fat content and ease of digestion by the digestive system, the meat of these two animals differs significantly in a set of useful micro and macro elements. For example, in pig meat more than in any other, there are B vitamins, as well as lysine, which is an amino acid that is directly involved in the formation of bone tissue. These characteristics make pork the number one food item in children's diets.

As for beef, it is more suitable for people who lead an active lifestyle, especially for athletes. This meat is rich in low-value proteins, in particular collagen and elastin, which are responsible for inter-articular ligaments. Beef also helps to strengthen immunity due to the high content of zinc and heme iron.

Which part of pork is the most healthy?

The most tender, dietary and, accordingly, useful category of pork carcass is considered to be a loin. This is a juicy meat with a thin layer of fat. Preferably, the loin is called fillet with a ridge or ribs or solid flesh (carbonade). Due to the thin fat layer, this meat is dense and juicy, which is due to its amazing taste and high calorie content.

The second, no less useful, demanded and very expensive part of the pork carcass is a tenderloin located in the middle of the ridge under a layer of bacon. What is noteworthy, it is the tenderloin that is the most low-calorie, and therefore indispensable for dietary nutrition.

Composition and calorie content

If we compare different types of meat, pork, unlike the same poultry or beef, is considered the most high-calorie, because it contains an incredibly large amount of protein. It is a fairly important high molecular weight organic substance that takes a direct part in the formation of the muscle base, helps to replace dead particles of vital organs, and also helps restore hormonal balance. Protein is a protein in its pure form, and therefore its use is very important for athletes and people with increased physical activity.

Pork contains almost all B vitamins, which are essential for the human body. So, for example, B1, which is in the composition, helps to increase immunity and improves the functioning of the nervous system, and B2 takes part in the metabolism and breaks down fat molecules. B3 fills the body with strength and energy, and B5 serves as a defense against infectious infections of the mucous membrane and skin. Thanks to choline or B4, blood cells are protected from damage and deformation, in addition, it is this vitamin, strangely enough, that helps lower blood cholesterol. Biochemical analysis showed that 100 g of this meat contains almost 25% protein and more than 12% fat, while carbohydrates and dietary fiber are completely absent. As for calorie content, 100 g of meat contains 170 kilocalories, and in fat - almost 550.

What pork is good for

There is much debate about the benefits of pork, but there are still some reliable facts.It has a beneficial effect on most vital systems of the body, including improving vision, eliminating constipation, helping to remove heavy metal salts from the liver, and also contributing to the development of blood cells. In addition, pork helps fight lung and respiratory diseases, in particular pneumonia.

For women

Since pork is rich in various vitamins and minerals, when used properly, it can be very useful for the female body. Since this meat is one of the most digestible, it improves metabolism, which is very important for women during pregnancy and breastfeeding. Due to the fact that the minimum amount of protein and fat in lean pork, it is very useful for losing weight, and B vitamins have a beneficial effect on the work of female reproductive function. Also, lean pork helps with nervousness, as it tidies up the functioning of the nervous system and normalizes sleep.

For men

It is scientifically proven that pork meat is quite good for men, as it strengthens their health. The regular presence of pork in a man’s diet helps prevent impotence and also increases erection. Among other things, pork is the number one product for those men who are actively involved in sports and build muscle, because it contains special trace elements - lipids that promote cell growth. The dietary part of pork, namely tenderloin, is very useful for men after a heart attack, as it helps to quickly recover the body after the stress.

During pregnancy

Very often, many doctors and nutritionists recommend that women during pregnancy include pork in their daily diet. This is justified by the fact that this product contains a large number of useful substances that have a beneficial effect on the growth and full development of the fetus. In addition, pork meat improves the course of pregnancy, makes it calmer, and also helps to directly facilitate childbirth. Due to the increased lipid content in the postpartum period, pork helps the female body recover quite quickly.

When breastfeeding

The use of pork meat for women during breastfeeding will also be very useful, since this product perfectly contributes to the production of breast milk. This is justified by the fact that in pork meat there are many necessary vitamins and minerals, for example, iron, which is one of the components of hemoglobin. With a sufficient level of hemoglobin in the blood of a nursing woman, breast milk production improves.

For children

Although pork is considered unclean meat, children's doctors and nutritionists strongly recommend it for use by children from an early age. It contains a large amount of potassium, iron and phosphorus, it has a very positive effect on a young growing body. Therefore, you can start giving your child pork meat from eight to nine months. First, you can grind it in mashed potatoes and give in small portions, preferably combining it with vegetable mashed potatoes or fresh vegetables.

After two years, it is already possible to introduce pork cutlets into the children's diet and combine them with various cereals. However, parents should be as careful and careful as this product can cause allergic reactions. If after taking a small portion of pork, the child feels well and no external manifestations are found, the portion of meat can be gradually increased.

When losing weight

Many people think that during weight loss pork should first be excluded from the diet, but few people know that pork tenderloin contributes to weight loss, as its calorie content is minimal.In addition, a wide variety of vitamins and minerals that are contained in this meat, improve metabolism and normalize the digestive system, in particular the digestive tract. In order to preserve all useful substances in pork to the maximum and at the same time to perform heat treatment properly, it is best to steam it or bake it in the oven.

Pork in medicine

To date, many doctors and nutritionists have significantly revised their attitude to pork meat. If previously it was not recommended for people suffering from various serious diseases, now it is scientifically proven that this type of red meat is much safer than everyone else. Although pork is much fatter than the same lamb or beef, in its chemical composition it is much more useful. It is also worth noting that the poly- and monounsaturated fatty acids contained in pork meat are almost perfectly suitable for the human body.

With diabetes

People with diabetes are recommended to use pork, but first it is necessary to pass an examination by an endocrinologist and nutritionist, since the product is an allergen. The main rule is the use of lean meat with a minimum fat content, as well as the obligatory combination with vegetable side dishes. It is strictly forbidden to add various sauces, especially on a tomato basis.

Due to the high content of zinc and magnesium in pork, the cardiovascular system improves.

Important: pork glycemic index - 0 units.

With pancreatitis

According to generally accepted standards, medicine prohibits people with pancreatitis from eating pork. However, not everyone knows that this taboo applies only to persons with the disease in an acute form. In all other cases, lean pork meat will be very useful to introduce into the diet of a sick person. Nevertheless, people suffering from pancreatitis need to be as careful as possible when eating pork meat, because due to the high content of extractives it can be the main allergen in the presence of any inflammatory processes.

Doctors also recommend limiting the amount of this product for chronic pancreatitis. It is necessary to introduce it into the diet quite accurately and in a strictly limited amount. You can eat only boiled or baked tenderloin, combining it with vegetable side dishes.

With gastritis

People with gastritis should prefer lean meats. Although pork is easily absorbed by the body, it is best to use tenderloin, since it is in it that the fat content is minimal. An important nuance for patients with gastritis is also how meat is cooked. The favorite in the diet should be steamed pork dishes, it can be various cue balls, cutlets or zrazy.

Do not forget about boiled meat, however, it should be cooked with minimal use of spices, it is advisable not to add them at all, not even salt. In no case should you eat fried or canned meat, this will lead to irritation of the gastric mucosa and, accordingly, exacerbation of the disease. Ignoring these recommendations can lead not only to exacerbation of gastritis, but also to the occurrence of a disease such as a stomach ulcer, which causes much greater discomfort.

With gout

Gout is a very insidious and painful disease that has been known to mankind for a very long time. Since this disease affects the metabolism in the body, it is quite rational to establish proper nutrition. A true salvation for a patient with gout becomes a proper diet, which includes many useful vitamins, minerals and trace elements.Pork in this case is optimal for consumption, as it is rich in B vitamins, as well as other useful substances. However, it is worth remembering that it will be useful to use dietary cuts with a minimum fat content.

With cholecystitis

Cholecystitis is a very dangerous disease of the liver, in which it does not cope well with its immediate function - the removal of toxins from the body. Therefore, people with this disease need to carefully monitor their diet and, if possible, eliminate all harmful products from it. As for pork, doctors strongly do not recommend people with cholecystitis to use this product, because even in dietary cuts there can be various harmful bacteria and microorganisms that will adversely affect the general state of health.

Harm and contraindications

Although pork meat is quite healthy, since it contains many vitamins and minerals, this product also has negative aspects. Numerous studies of pork have confirmed that compared with other types of meat, it is the most harmful and dangerous. Therefore, the statement that pork is dirty is not just religious prejudice, but a scientifically proven fact.

First of all, this is justified by the fact that pork contains many harmful substances that can cause inflammatory processes in the human body, especially if the meat has undergone insufficient heat treatment. In addition, this meat is rich in growth hormones, and in excess they contribute to the occurrence of hypertrophy and various inflammatory processes in the body. Also, scientists have repeatedly proved that it is an excess of growth hormones that leads to all kinds of neoplasms, which can be both malignant and benign.

Another disappointing fact for pork lovers suggests that an excess of growth hormones in combination with high cholesterol, which can occur as a result of excessive consumption of this product, leads to the appearance of cancer cells in the human body. Such cells can develop rather quickly into inoperable tumors of large sizes, if a person does not exclude pork meat from his diet. It has been proven that smokers who consume pork daily are much more likely to develop lung or respiratory tract cancer.

Among other things, pork contains histamine, which when ingested in large quantities can cause inflammation of the appendix, gall bladder or blood vessels, and also provokes the appearance of furunculosis, abscess and other skin diseases. Refusal of pork can be no less harmful. For example, in women who switch to a healthy lifestyle and completely exclude this meat from their diet, the reproductive function may completely “turn off”, as a result of which menstruation will disappear.

However, the main drawback of pork, which makes it quite dangerous and not recommended for frequent use, is the flu virus, which is often transmitted by pigs. As shown by numerous analyzes, various strains of the flu are always found in the pig lungs, especially a lot of them in the summer. What is noteworthy, this type of virus is quite resistant to heat treatment, since most pork sausages in one or another quantity contain its particles. It is worth noting that in Muslim countries where pork is a banned product, mass outbreaks of influenza are rare.

How to choose and store pork meat

Any meat has a whole list of requirements regarding selection and storage. Especially carefully this process must be approached when choosing pork, because it contains many pathogenic bacteria and substances.In addition, the right choice of meat and the observance of the conditions of its storage will help this product to maintain all its positive characteristics and excellent taste in the future.

The first thing you should pay attention to when choosing meat is its appearance, since a bad product is easy to identify even visually. It is also worth knowing that the darker the color of the meat, the older the animal was, which means that such pork will be tough and tasteless. However, too light meat is not worth buying, since the lack of the necessary color indicates that during life the animal was fed with hormonal preparations. And since the pig is not able to remove harmful substances from its body that get there, it means that there are a lot of them in such meat. Good pork meat should have a moderate light pink tint.

The second sign of quality pork is its resilience. If the meat does not spring and takes any given shape, it means that it is stale, therefore, harmful bacteria may be present in it. In addition, it is not superfluous to examine the skin of the pig, if possible, to examine its condition and check for suspicious spots.

Keep pork meat only in the refrigerator or freezer, depending on the further purposes of its use. You can’t pack it in airtight containers or wrap it with stretch tape, the meat must "breathe". In a conventional refrigerator, at a temperature from 0 to + 5 ° C, pork can be stored for up to a week, in freezing from -10 to -17 ° C this meat can be stored for about six months.

Another good way to store pork is to smoke. However, only a few parts of the pig carcass can be stored in this way, preferably bacon, which includes the breast and ribs on the bone, or the abdominal part, as well as ham, including the thigh or the whole thigh. Smoked pork can be frozen, but not recommended, because after thawing it can start to bitter.

What can be cooked from pork: recipes

Pork is one of the most common and popular types of meat, and therefore it is not surprising that in the world there is an endless number of recipes for its preparation. Despite some features, pork can be cooked in all available ways: fry, steam, bake and cook. The main thing is that the heat treatment is of high quality, since everyone knows that raw pork is not allowed.

Kebab

There are many different recipes for barbecue pork. Everyone can find for himself exactly the one he likes best, but the most optimal is the pork neck skewers in a wine marinade. According to this recipe, the meat is tender and juicy, and also has a rich color and aroma. To cook kebab according to this recipe, you need one and a half kilograms of pork neck, three to four large onions, a bunch of fresh basil, half a liter of dry red wine, as well as salt and pepper to taste.

The cooking method is quite simple. First you need to cut the meat into small portions that fit well on the skewer. Onions need to be cut into half rings, and the basil is chopped coarsely, while they need to be slightly crushed with your fingers so that they release their juice and aroma. Place the chopped pork in a deep container, you can pan it, season it with salt and pepper, and then add a mixture of onion and basil to the meat. After this, mix everything well and pour red wine so that the meat is completely covered. Next, you must leave the meat to marinate for several hours at room temperature, and after this time you can start to fry until fully cooked and serve.

What portion of pork is better to take for barbecue
The most delicious pork kebab is obtained from the collar, since it is this part of the carcass that has the optimal combination of meat and fat, and is also quite tender.Due to the proper distribution of adipose tissue, the kebab from the collar is rather quickly and well cooked and remains juicy. It is necessary to choose not too fatty meat so that the barbecue does not turn out to be stale or under-cooked.

In addition to the collar, you can also use the rib part, loin or tenderloin. However, in the case of tenderloin, special attention should be paid to the marinade, so as not to dry the kebab. You can also use ham for barbecue, however, such meat will have to be marinated for a long time, since it is much denser than the upper part of the carcass and soaked for longer.

Goulash

There are a lot of recipes for pork goulash, as well as pork barbecue. However, the most common is goulash with tomatoes and onions. For its preparation, you need a pound of pork, preferably a ham or thigh, one medium onion, a couple of tablespoons of tomato paste, a tablespoon of flour, a glass of plain water and vegetable oil for frying.

Such goulash is prepared quite quickly: you need to chop the onion with meat, then fry slightly over medium heat in a pan with vegetable oil until a golden color is obtained. Next, add spices to taste and flour, mix the contents of the pan thoroughly and add tomato paste at the very end. Mix everything again, fry for 1-2 minutes, pour a glass of water, remove the heat to a minimum. Then cover the pan with a lid and leave to simmer for an hour, after which the goulash will be ready for use.

Cutlets

Pork cutlets that are quite juicy and tasty are obtained not from minced meat, but from minced meat, since in this way the meat structure and a distinct characteristic taste are preserved in them. In addition, the preparation of such cutlets will take a little time and effort. For the preparation of chopped pork cutlets you will need a pound of meat, preferably a scapula or neck, one small onion, a couple of cloves of garlic, one chicken egg, two tablespoons of sour cream and starch, seasoning to taste.

The cooking method is quite simple, first you need to grind the meat into small pieces (about 5 mm). Then finely chop the onion and mix with the meat. Then add sour cream, egg and seasonings to them, mix thoroughly, then pour in starch and mix again. Cover the finished mass with cling film and put in the refrigerator for several hours. When the dough is infused, make cutlets from it, which must be fried over medium heat for about 5-7 minutes on each side until a golden crust appears.

Chops

Pork chops are prepared very simply and quickly, they can become a worthy decoration of the festive table or just a treat for the household.

To prepare tasty and juicy chops, you will need 700 g of pork tenderloin, three chicken eggs, breading flour, and spices to taste. The meat must be cut across the fibers with slices of a finger thickness. Each piece must be beaten off and seasoned on each side. Next, put this meat in the refrigerator for about an hour. During this time, prepare a batter for chops, beat eggs with salt and pepper, and then add a couple of tablespoons of water there.

When the meat is infused, take it out and fry in a hot pan in vegetable oil. First, each piece must be rolled in flour, then dip into batter on both sides and put in a pan. Fry on each side for about 7–9 minutes until golden brown.

Baked pork

The most optimal way to cook pork so that it retains the maximum of its beneficial properties and nutrients is baking in the oven. There are quite a few recipes, the most popular of which is baked pork with white sauce.For its preparation you will need a kilogram of pork tenderloin, half a kilo of onions, one hundred grams of soy sauce and apple cider vinegar, a couple of cloves of garlic, vegetable oil and spices to taste. It is also necessary to prepare such components separately for the sauce: a tablespoon of mayonnaise, sour cream and capers, onions and cream to taste.

The cooking method is quite simple: cut the meat into small pieces, and cut the onion into strips, mix everything in a deep bowl or pan. Leave for half an hour, during which time cook the marinade, mixing oil, vinegar, soy sauce and spices. Then mix the marinade with meat and onions and leave to marinate for five hours. Then get the finished meat, put it on a baking sheet so that the onion is on the bottom, and the meat on top, put in a preheated oven and bake for about an hour and a half. While the meat is in the oven, prepare the sauce. To do this, mix mayonnaise, cream, sour cream and capers, season to taste. When the meat is ready, serve to the table, pouring cream sauce.

How to pickle

You need to marinate pork for at least 3 hours, depending on the part of the carcass, the marinade itself, and also the purpose of the meat. So, for example, for barbecue, pork is preferably marinated with onions, spices and wine for 3 to 6 hours, depending on which meat is used. The more tender the meat, the less it needs to be pickled. It is also recommended to add vegetable oil to the marinades, as it helps the spices to penetrate the meat fibers as deep as possible.

To make the meat better and faster marinated, it is recommended to cut it into small even slices (about 5 by 5 cm). The larger the piece, the harder the marinade will get inside. And for roasting it will take much more time.

How to fry

Unlike other types of meat, pork must be fried very well so that it is not raw inside. In order for the pork meat to be well-fried, the pieces should be made no thicker than 2 cm. If it is supposed to serve meat on the table immediately after frying, without further heat treatment, it must be well beaten to soften the meat fibers. This helps a large chunk to cook better.

You need to cook on medium or low heat for 20-30 minutes on each side of the piece or fry on high heat for several minutes on each side until golden brown. After that, send the meat to a preheated grill or oven for 10-15 minutes so that it is well cooked.

How much to cook pork until cooked

Cooking pork is much easier than frying or baking, but in time this process lasts much longer. Depending on what the ultimate goal and size of the pieces, the meat can be cooked from an hour to two hours. Suppose, for a good rich broth, meat on bone is used, which should be boiled for at least an hour and a half. If you plan to cook a light soup with pork tenderloin, it will be enough to boil the meat for 40-50 minutes.

What is combined with

The main advantage of pork is that it is in harmony with almost any standard side dish, such as mashed potatoes or various cereals. However, most nutritionists, given the specifics of this meat, strongly recommend combining it with refreshing products, for example, it can be a sweet and sour vegetable side dish. Pork and pasta are also pretty good in combination, but in this case, it is better to use dietary tenderloin to reduce the burden on the stomach.

Why you can not eat raw pork

Raw pork meat cannot be eaten, as it primarily contains a very large number of parasite larvae, including helminths, pork tapeworm and trichinella.To completely kill all the larvae, it is necessary that the meat must undergo a lengthy heat treatment before eating, since Trichinella larvae are especially tenacious.

The second important reason for refusing to eat raw pork is the fact that the pig itself is an omnivorous animal with a very fast digestion process. This means that even if she eats something harmful, it will certainly remain in her meat.

Why Muslims do not eat pork

The main reason Muslims don’t eat pork is because of religious beliefs. In the Qur'an, the ban on the consumption of meat of "dirty animals" occurs 4 times, and according to Muslim belief, this figure is sacred. However, some exceptions do exist. For example, if a Muslim finds himself in a situation where there is no food other than pork, eating it is not considered sinful.

Can Christians Eat Pork

All Christians, except Jews, can eat pork meat absolutely free, and this is not considered a sin. This is justified by the fact that the dogma of Judaism is the Old Testament, in which pork is forbidden, since it is not kosher. In addition to the Jews, there are several Christian religious areas where the use of pork is prohibited, but these prohibitions are not strict and widespread.

Is it possible to give pig meat to animals

Cooked pork meat can be given to animals, but it is necessary to do this in limited quantities and not too often. But as for raw meat, most veterinarians do not recommend it, since in addition to a large number of parasites, it can also contain various bacteria and even the plague virus.

Interesting facts about pork

1. Lean pork is low in fat, actually less than beef and young lamb.
2. It is best to cook this type of meat on the grill - so all excess fat is melted from it.
3. A standard serving of pork, which weighs 180-200 g, contains about 40 g of protein. Because this meat is considered an ideal source of protein for maintaining the muscle apparatus of athletes.

Photo of pork meat