/wow
What a misleading hatchet job on pork from several in this thread...its fine to say that you dont want to eat or care for pork but to bring up old wives tales to support your beliefs is totally wrong and misleading. Pork today is raised in specialized farms and fed a very carefully managed diet of grains. A typical pork farm consists of three barns where they are raised and graded by weight gain, Its true that Pigs are omnivores but they are raised totally different than when my grandparents "slopped" the hogs.
The fat content and caloric value of pork is greatly reduced from twenty years ago.
There hasnt been a case of trichinosis in this country in years...leading many 5 star restaurants to serving pork slightly pink....you have a better chance of picking up a parasite from chicken or sushi than you do from todays farm raised pork.
Again, I thought this was supposed to be a recipe exchange and not a misfacts journal. If you want to check on the facts go to Snopes.com
Thanks
--- In realfood@yahoogroups.com, "nora22000" <nora22000@...> wrote:
>
> In my (not professional, but reasonably well-informed) opinion, pork is red meat; it looks whiter than beef or mutton because pigs are omnivores and will eat anything. So the 'white meat' campaign is a little misleading.
>
>
> Pork is harder to pinpoint for content because pigs will eat anything; the fat content can range considerably, as can the quality of the meat. As you may know, there are no grading systems involved as there are with beef. Also, trichinosis (sp?) and/or tapeworm is common enough in pork that it is vital that pork be cooked all the way through to an internal temperature of 160 degrees Farenheit before someone eats it. Chitterlings, which are the intestines leading to the colon, must have all the fecal matter cleaned out of their interminable number of nooks and crannies before they are cooked, or you'll end up eating something unmentionable. Much of the creative pork cookery comes from ethnic dishes of poor people who had to make do with not-so-attractive parts, but a lot of this cuisine tastes good to a lot of people. Fatback, pork rinds, etc. are additional examples of these delicacies.
>
> Rendered pork fat, or lard, makes the most flaky baking powder biscuits and pie crusts. Enjoy in moderation, though; that is 100% saturated fat.
>
>
> About 50% of all pork consumed in this country is cured, pickled or smoked in some way. Ham, bacon, hocks, feet, and parts used in sausages and luncheon meats undergo myriad processes with a plethora of additives, fats and sugars, making them high calorie propositions. This also introduces preservatives and other chemicals that can wreak havoc on some digestive systems over time, to say nothing of the spike in blood pressure for those who suffer from hypertension.
>
>
> Pork? Nothing wrong with it, 3 or 4 times a year, imo, or a little more frequently as crisp bacon topping on a salad now and then.
>
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