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To eat PORK or not to eat PORK

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  • To eat PORK or not to eat PORK



    Hi Folks, I have been researching on MDA for a while now about how to 'eat' better. My problem is with pork. About 8 years ago I learned some things about pigs that I just have a hard time eating the meat. Before pork was my favorite. Has anyone else felt this way? As of late I have been buying bacon for my husband & kids and yes I have ate some but I feel like I should not be.


  • #2
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    What things have you learned recently that have put you off?

    I've never had a problem with eating cute / fluffy / intelligent / "pet" animals - as long as they have been raised in suitable, natural conditions with respect and sympathy.


    However I know a lot of people who can't / won't touch certain meats.


    Maybe try some hugh-welfare (so organic, free range, depending what is available AND legally defined where you live) bacon and see how you go? But no-one would force you.


    Me personally, can't quite get my head around oysters, cockles, other sea-insects...!

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    • #3
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      Why don't you feel like you should be? Stick with the ones that weren't raised CAFO-style (tiny little feeding lots while standing in their feces,) and go for more local cuts. What exactly did you learn?...

      On a mission to help others master movement, build unbreakable strength, & eat MORE food (can't beat that.) Weekly fitness, health & nutrition articles at indulgentfitness.com.

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      • #4
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        I learned that because pigs 'root' for their food they can pick up certin virus' and/or bacterias that does not go away when you cook or smoke the meat.

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        • #5
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          certain*

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          • #6
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            If you are referring to trichinosis, that is killed when pork is thoroughly cooked. Unlike beef, not cooking thoroughly is not enjoyable. This was a big deal when I was a kid but seems to be one of those things that has faded into history.


            Modern pork production makes sure that the little piggies never get to root around, so ingesting trichinosis is impossible.


            I would reject pork on inhumane grounds, but I think the better route is legislation, not just a few people not eating it.

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            • #7
              1



              I used to not eat pork for ethical reasons.


              Now I have found a couple sources of humanly raised and free range pigs.


              They do have a higher risk of trichinosis, but I just make sure to cook it really well

              -Sean

              www.SeanBissell.com

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              • #8
                1



                I love pork. I have a wild boar on order to be delivered next week. (Actually wild- they have to go hunt/trap it.)


                There's a risk of contamination with pretty much any meat. If it's CAFO beef, you've got e-coli. CAFO chicken is salmonella. I eat a lot of wild game including fox and raccoon, so there's the risk of rabies. Fortunately cooking kills pretty much any little buggers in these meats, so if you're worried about getting a bug, just make sure you cook your meat through.


                Eat pork and live happy.

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                • #9
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                  Diana,


                  I have to say... you're pretty hard core.


                  Raccoon?


                  Wowz.

                  -Sean

                  www.SeanBissell.com

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                  • #10
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                    The paper here had a story a few weeks ago about a guy in south Florida raising hogs without cages, they roam. He has more customers than he can handle.


                    You know, Chipotle's, despite being a big corporation, does use "natural" pork. I've eaten there despite not being a huge fan just to get some of that pork and reward them, as it were.

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                    • #11
                      1



                      LOL Sean... I love wild food. What can I say? Raccoon is wonderful and fatty. It's like pork x1000.


                      OTB, sounds like the place I'm getting my boar from, only mine's in PA. He's actually a supplier for boar farms, but we're getting a special deal. We don't have a Chipotle's here, but if I go on vacation and happen across one I'll have to try it.

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                      • #12
                        1



                        Thanks folks for your input. I know I have a paper on it and I do believe it was something else but I have no idea where I put it probally in a box some where. We moved last year and I still have loads to put away. lol


                        I am greatful to have found this forum.

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                        • #13
                          1



                          Yes, I was brought up that all meat should be well done - now beef and lamb is allowed to be pink (I like my steaks rare thanks very much...) but pork and chicken were NEVER undercooked.

                          For some reason I thought it was to do with tapeworms but I don't know where that idea came from.


                          I would rather eat a happy pig and cook it properly, and risk a bug, than eat a CAFO pig.

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