Home Health The benefits of eating pork for the body

The benefits of eating pork for the body


Its consumption has been stigmatized, and people believe it is a high-fat food that is harmful to health; on the contrary, it has beneficial properties, such as protein, minerals, B vitamins, and essential amino acids needed for good nutrition. Although it has advantages, like all meat products, it should be consumed in moderation, experts say.

It is well known that part of our Romanian diet is made up of pork and its derivatives, although there are many myths surrounding this food that make its consumption less recommended, when in reality it provides protein, vitamins. and minerals, being ideal for maintaining bones; and during pregnancy and lactation provide the necessary nutrients for both mother and baby while he is breastfeeding.

Pork contains 18-20% high biological value protein. It has virtually no carbohydrates, which can be supplemented by cooking. It is rich in B vitamins and minerals such as iron, zinc, phosphorus and potassium. It has a low sodium content, which is positive if we keep this content low when cooking or, especially, when preparing derivatives (sausages).

The presence of purines (uric acid precursors) is moderate. The caloric content is not very high (120-330 kcal / 100 g), especially in the weak parts. Instead, sausages provide more energy (400-600 kcal / 100 g), which is why they should be consumed in moderation (Mariné, 2016).

Pork fat is considered bad, but it is more beneficial than beef or beef. It has monounsaturated fatty acids, similar to those in sunflower, fish, nut and seed oils; the only difference is that it solidifies at room temperature.

It is a good source of quality protein, due to its digestibility and content of essential amino acids, with a high proportion of iron and zinc, among other minerals, as well as B vitamins, especially thiamine and B12.

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Red meat provides potassium, iron and phosphorus, minerals important for the proper functioning and development of erythrocytes (blood cells), which is one of the reasons why we should include it in our diet.

Safe meat

Pork was attributed to negative aspects of pork in the 1960s and 1970s, especially as it is a carrier of cysterids, but it is no longer common for pigs to have this disease due to good farming and animal husbandry practices.

There are biosecurity protocols, and farms have measures in place to reduce the risk of infectious agents, in addition to complying with animal feed specifications and hygienic handling of their meat.

Speaking of caring for the environment, the carbon footprint of raising pigs is three percent that of carbon dioxide, which is much lower than that of cattle, which is 31 percent, while raising chickens is the lowest. by only 1.9 percent.

Pork is a recommended food, especially pieces such as muscle, neck and leg, due to its low fat content and the intake of oleic, palmitic and linoleic lipids, the main acids it contains.

Chops, bacon and ribs, among others, are high in fat and may help raise cholesterol and triglycerides.

Experts in food science and technology have recommended eating it no more than three times a week, like any red meat, unless medically indicated, and combining it with other food groups.

The nutritional composition of pork varies depending on how it is cut, for example, pork tenderloin is cut differently than the cutlet. Lean pieces of pork have a low caloric intake, 104 kcal per 100 grams of pork meat, high biological value proteins and a moderate fat content in which unsaturated fatty acids predominate.

History of pork consumption

The Suidae family, of which the pig is a part, comes from the wild boar or the wild pig. The appearance of this animal dates back to the first period of the Tertiary era, about 30 million years before Christ.

These animals began to sniff the fields and garbage of the primitive settlers who began to settle down and engage in agriculture. They were easy to catch and so began the domestication and use of pork.

However, it did not mean a source of food for all cultures. The ancient Egyptians, along with the Phoenicians, Canaanites, Cretans, Cretans, Ethiopians, and Hindus, as well as the Jewish and Muslim religions, renounced the animal as food, not only for symbolic reasons, but also for health and hygiene reasons. The animal is considered by these cultures to be a dirty animal par excellence.

However, for many other cultures, such as Europe, this animal was the key to an economy based on the full use of all that was produced. The pig has united and continues to unite whole families from villages all over Romania in the traditional “pig sacrifice”, which usually takes place around the Christmas holiday and in which, after the animal has been slaughtered, it is prepared in the form of sausages, caltabos, drums, blood sausages, etc.

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