Pork meat is meat from a domestic pig. Slaughtering ages is between 6 – 12 months. It can be preserved or cooked freshly. It is rich in vitamins and minerals hence a supplement to a healthy diet. Just like any other types of meat, it is rich in protein. It should be cooked in temperatures of 1600 F (710 C) to kill the disease-causing organisms.
Pork meat can be grilled, pan-fried, braised, or preserved for further usage (in making bacon, sausages e.t.c) or future use. It should never be overcooked or undercooked.
Nutritional value of pork meat
100g served pork meat contains: protein 25.7g, fat 20.8g, water 58%, calories 297, and 0g of sugar and fiber.
Benefits of pork meat
- It is a rich dietary source of protein. Meat compounds like beta-alanine, taurine and creatine improves the muscle function, physical performance and maintains the muscle mass
- It has a clarified fat called ‘lard’ which is sometimes used as cooking fat.
- Pork meat also has the nine essential amino acids necessary for body building and maintenance, repair muscles and is also beneficial to post-surgery people.
Vitamins and mineral benefits in pork Meat
- Vitamin B12 – essential in blood formation and brain function
- Thiamine – necessary for metabolism of carbohydrates
- Niacin – for growth and metabolism
- Phosphorous – body growth and maintenance
- Vitamin B6 – formation of red blood cells
- Zinc – ensures healthy brain and strong immune system
- Selenium and Iron – enhance production of energy and are easily absorbed.
- Riboflavin – maintains skin and tackles health problems, a growth-promoting factor
side effects of pork meat
- For those who are familiar with the Bible, (check Leviticus 11) the pig is considered to be unclean for human consumption. The Islamic and Rastafarians also do not take pork because of the religious restrictions.
- There has been the ‘swine flu’ influenza that has been believed to have developed from and observed in pigs. But this can be avoided through cooking the meat to the required temperatures that will kill the viruses. This is unknown to many.
- Pigs have few sweat glands unlike other farm animals and these glands help get rid of toxins from the body. This means that their meat contains a lot of these toxins hence not healthy for our consumption.
- Processed pork meat products like bacon, ham and sausages have got carcinogens that can cause cancer. Prolonged consumption of overcooked pork can be a cause for concern too.
- Raw pork or undercooked pork can cause an infection called trichinosis which when consumed can lead to fatigue, diarrhoea, nausea and abdominal pain and result to headaches, light sensitivity, muscle pains, conjunctivis, high fever and even swelling of the eyelids.
SPIRITUAL EFFECTS OF PORK MEAT