pork
Smithfield, the largest pork producer in the world, launched “Deli for the Cure,” which donates money to cancer research for every pound sold of the type of meat that, according to the World Cancer Research Fund’s cancer report, causes the most cancer. Eating organic strawberries, however, appears to be protective against cancer cell growth; eating the liver, eyes, or brains of berry fed pigs is another option.
Cured meats such as bacon and ham are loaded with carcinogenic nitrosamine producing nitrites and should be avoided (see also here, here, here, here). The level of nitrosamines in bacon is so high that they have even been found in the smell of frying bacon. Pan fried pork chops likewise contain carcinogens. Total meat intake (including pork) appears to increase the risk for multiple myeloma. A case report linked pork consumption to a penis tumor caused by HPV, which can cause cancerous anal and genital warts. Pork consumption has also been linked to liver failure, due to hepatitis E (which is now known to be zoonotic). Pigs appear to be reservoirs of the virus (see also here). Pork tapeworms can take up residence the human brain, and in fact are the most common cause of adult onset epilepsy. They can be contracted through pork consumption or eating food handled by a person who eats pork. Pork is a source of saturated fat as well as cholesterol (see also here). Saturated fat has been linked to lower rates of breast cancer survival. Pork is the source of lard.
Consumption of fecal bacteria from pigs is less of a problem than with chickens because normally pig’s skin is not consumed, and it is the skin that may be most contaminated. Arsenic is fed intentionally to pigs (85 tons of arsenic compounds fed to pigs every year) and consequently may contaminate pork. Arachidonic acid is found in pork, among other meats, and appears to negatively affect mood. Pork has been found to contain PCBs. Retail pork samples have been found to be contaminated with staph bacteria; only turkey was found to be infected at higher rates than pork (see also here, here).
Replacing bacon and eggs with a plant-based smoothie for breakfast will exponentially increase one’s daily antioxidant intake.
See also the related blog post: Supreme Court case: meat industry sues to keep downed animals in food supply
Topic summary contributed by Denise.
To help out on the site, email volunteer@nutritionfacts.org
Watch videos about pork
-
Bacon and BotulismThe nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines but also reduce the growth of botulism bacteria, forcing regulators to strike a..
-
When Nitrites Go BadNitrites in processed meat form nitrosamines, a class of potent carcinogens found in cigarette smoke, which may explain why hot dog consumption has been associated with the two leading pediatric..
-
Is Bacon Good or Is Spinach Bad?If the nitrates in vegetables such as greens are health-promoting because they can be turned into nitrites and then nitric oxide inside our bodies, what about the nitrites added to cured meats such..
-
Safest Source of B12Since foods are effectively a package deal, what is the best way to get vitamin B12 (cobalamin)?
-
A Better BreakfastThe antioxidant power of American breakfast fare is compared to a smoothie that contains berries, white tea leaves, and Indian gooseberry (amla) powder.
-
Trans Fat, Saturated Fat, and Cholesterol: Tolerable Upper Intake of ZeroThe intake of trans fats which come mostly from junk food and animal products, saturated fat mostly from dairy products and chicken, and cholesterol coming mostly from eggs and chicken should be as..
-
MRSA in U.S. Retail MeatMore than a thousand retail meat samples have been tested for Methicillin-resistant Staphylococcus aureus (MRSA) contamination in North America.
-
Airborne MRSAMethicillin-resistant Staphylococcus aureus "superbug" found not only contaminating the U.S. retail meat supply but isolated from air samples outside swine CAFOs.
