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  • Pork....greatest food ever?

    A couple of observations first.

    We have a whole thread about people increasing the bacon in their diet seeing improvement in their health. Several traditional societies made it THE primary source of fat and protein (of particular not is the traditional Okinawans and Celts). Pig/Boar has very similar internal anatomy, omnivore, and such as to that of humans.....like - like? I personally LOVE the stuff and when you slow cook some good ribs I feel you likely benefit from a combo shot of the meat AND the bone since its cooked low and slow for so long.

    The nay sayers: High O6 and.....I'm not sure if there is an and. I'm currently convinced that naturally occurring O6 can be as anti-inflammatory as O3. The effect of almonds on inflammation and oxidati... [Eur J Nutr. 2012] - PubMed - NCBI I know not about pork, but nuts seem to have the same stigma.

    I feel like we are all leaning toward other ruminants as the optimal meat and demonization of pork to an extent. What do you think? Good enough evidence to limit pork or should we actually be seeking it out?
    Last edited by Neckhammer; 09-22-2012, 05:18 PM.

  • #2
    I love pork. I think balance is the key. If you are limiting your intake of 06 by cooking in optimal fats and not eating out frequently and are including fish regularly in your diet, then I see no problem with including pork (and chicken) as mainstays of your diet.

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    • #3
      Interesting. Growing up in the 1950s and 1960s, we had friends with a farm and always bought half a steer and and half a hog from them each year. Good meat. I'm quite partial to country style ribs, slow roasted and dripping with rendered fat.

      Wild hogs are now a pest in Texas, freely hunted. I'm hoping my brother takes an opportunity this year - I'll pay for the butchering, if he gets me an otherwise free, pastured hog!

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      • #4
        Originally posted by Annlee View Post
        Wild hogs are now a pest in Texas, freely hunted. I'm hoping my brother takes an opportunity this year - I'll pay for the butchering, if he gets me an otherwise free, pastured hog!
        That sounds so awesome! I'm considering a move.....

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        • #5
          I love bacon.

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          • #6
            The anti-inflammatory effects of almonds can't be said to have anything to do with fatty acids based on that paper, there is more to a nut than its fatty acids. Like gamma tocopherol Gamma-tocopherol, but not alpha-tocopherol, decrease... [FASEB J. 2003] - PubMed - NCBI or polyphenols or something else.The extrapolation to other sources of omega-6 fatty acids can't be made.

            I also love bacon.
            Stabbing conventional wisdom in its face.

            Anyone who wants to talk nutrition should PM me!

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            • #7
              I have yet to delve in to try to understand the 3s and 6s.

              But I love meat, all meat. It is what I tend to go to when I want something & I don't know what I want. So, I have to try to watch it. Waaay too easy for me to overdo the protein - at least I think. I really don't know how much I should be having. Still trying to figure that one out. I usually stay somewhere within .5 to 1 of lean body mass. It is just all over the place. I could go for a steak right now, beef or pork, I dont care Or just throw me some bones to gnaw on, maybe that would do it.
              65lbs gone and counting!!

              Fat 2 Fit - One Woman's Journey

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              • #8
                I think I made this exact same observation a few months ago, Neckhammer. I think the pig is king of meats.

                I have a chart here in Art and Science of Low Carb Performance:

                Pig fat (lard): 12% PUFA, 47% MUFA, 41% SFA
                Human fat: 18% PUFA, 55% MUFA, 27% SFA

                It would seem to me that pork is quite close to human. If it does have loads of O6, it's within that miniscule 18% of the total. Beef tallow and butter are similar, by the way.
                Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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                • #9
                  Yes... yes it is.

                  I love beef too, don't get me wrong. And lamb, etc.

                  But I can eat pork more often without getting tired of it.
                  Ohhh... pork belly.
                  Yes, not bacon... just uncured belly. *sigh*

                  I do try to be an equal opportunity animal lover though.
                  “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                  ~Friedrich Nietzsche
                  And that's why I'm here eating HFLC Primal/Paleo.

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                  • #10
                    It amazes me how much different cuts of pork taste. From bacon to ham to ribs to a loin chop. Each one tastes much different. It also absorbs flavor well from smoke or rub.

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                    • #11
                      Hubby just bought 2 piglets( he was supposed to get 1). He's got this wonderful situation: he's a high school teacher and he heard that a student in an Ag. class needed a project; apparently she is very responsible and has done a lot of 4H so Hubby decided to help her out by buying pigs for her to raise. She takes care of their daily needs and hubby supplies the food. He's giving them organic hog food and he's worked out a deal with a local store to get their produce and dairy that's too old to sell. He also plans on collecting acorns for them, he's obviously very resourceful. In the spring we will have them butchered. I think we may have to find some else to go in on the other hog as we are only a family of 3 and we already have 1/2 a cow in the freezer.
                      Last edited by Urban Forager; 09-22-2012, 07:06 PM.
                      Life is death. We all take turns. It's sacred to eat during our turn and be eaten when our turn is over. RichMahogany.

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                      • #12
                        Don't get me wrong I love pork (bacon, chops, ribs, tenderloin...), but sometimes when I'm cooking it, it smells like my uncles hay and cow barn.

                        I still eat it anyway.
                        Female, age 51, 5' 9"
                        SW - 183 (Jan 22, 2012), CW - 159, GW - healthy.

                        Met my 2012 goals by losing 24 pounds.
                        2013 goals are to get fit and strong!

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                        • #13
                          Originally posted by Neckhammer View Post
                          A couple of observations first.

                          We have a whole thread about people increasing the bacon in their diet seeing improvement in their health. Several traditional societies made it THE primary source of fat and protein (of particular not is the traditional Okinawans and Celts). Pig/Boar has very similar internal anatomy, omnivore, and such as to that of humans.....like - like? I personally LOVE the stuff and when you slow cook some good ribs I feel you likely benefit from a combo shot of the meat AND the bone since its cooked low and slow for so long.

                          The nay sayers: High O6 and.....I'm not sure if there is an and. I'm currently convinced that naturally occurring O6 can be as anti-inflammatory as O3. The effect of almonds on inflammation and oxidati... [Eur J Nutr. 2012] - PubMed - NCBI I know not about pork, but nuts seem to have the same stigma.

                          I feel like we are all leaning toward other ruminants as the optimal meat and demonization of pork to an extent. What do you think? Good enough evidence to limit pork or should we actually be seeking it out?
                          The societies I'm most familiar with that consume a LOT o' pork are the Filipinos & the Hawaiians, also consume a lot of fish as well. Also taro, fresh fruits (I'm speaking traditional diets, not modern diets).

                          Also they are either some or all of the following: active physical workers, ocean swimmers, walkers, hikers, mountain climbers & kayakers & surfers.

                          I'm a recent convert to the religion of pork (raised in a kosher home).
                          I love it!
                          I seek it out, in the form of my weekend bacon which I look forward to, yeah tomorrow is Sunday, as well as pulled pork which I make myself complete with a finally perfected paleo BBQ sauce that rocks out, even my former-grocery-store-brand-lovin' mom loves it! (high praise).

                          The Chinese venerate it, for its many healthy energetic attributes: take yer pick from these many links to TCM sites. I particularly enjoyed reading #5, bacon, trotters, gallbladders, hearts you name it the Chinese eat & categorize it...

                          1. Food treatment: winter eating pork seven major benefits of blood ...

                            www.tcmwell.com/TCMNaturalTherapy/.../Food-treatment--winter-e...
                            Nov 16, 2011 – Nutrient-rich pig's blood, food therapy can stasis, stop bleeding, colon,Winter is the season of nutritional supplements, the benefits of eating ...

                          2. Pork|Chinese Medicine Diet, Food + Nutrition Guide

                            www.asante-academy.com/ke-explains/foodsa-z/pork.htm
                            Read more about Pork in Dr Deng's Chinese Medicine Diet, Food and Nutrition A-Z guide. ... Pork meat nourishes weakness, benefits the blood and qi. People ...
                          3. Five Elements Guide TCM Doctors - Study In China

                            www.study-in-china.org › China Feature
                            Dec 13, 2010 – UNDER TCM theory, even people are classified according to the five elements. ... Foods that benefit the heart while nourishing yin are often ... Lean pork, jujube, glutinous rice, beef, chicken and black mullet are good choices.
                          4. What are Heaty and Cooling Foods? - Amazing Benefits of Honey!

                            www.benefits-of-honey.com/heaty.html
                            In Traditional Chinese Medicine (TCM), the notion of heaty (yang)(as ... duck, fig, kidney bean, lotus fruit and seed, milk, olive, oyster, papaya, pork, potato, ...
                          5. [PDF] PORK: MOISTENING YOUR INTERNAL DESERT - Meridian ...

                            www.meridian-acupuncture-clinic.com/support-files/tcm-pork.pdf
                            File Format: PDF/Adobe Acrobat - Quick View
                            12 spezzatino.com Volume 10. FOODS THAT HEAL. TRADITIONAL CHINESE MEDICINE. PORK: MOISTENING. YOUR INTERNAL. DESERT. Paul O'Brien ...
                          6. TCM -What is Food Therapy?

                            www.tcmecc.org/foodtherapy.htm
                            One of the 5 major branches of Traditional Chinese Medicine is Food Therapy. ... 2. Black -boned chicken 3. Chicken 4. Duck 5. Mutton 6. Pork. Dairy Products. 1. ..... It also benefits the heart, and is useful for palpitations due to fright, insomnia, ...
                          7. Acupuncture.Com - Diabetes Mellitus From Western and TCM ...

                            www.acupuncture.com/Conditions/diabetes2c.htm
                            The Chinese author's treatment using pork pancreas was similar to modern treatment by insulin. In Chinese medicine however, thirst, weight loss, fatigue, and ...
                          8. Chinese Nutrition by Food Group - Traditional Chinese Medicine

                            www.acupuncture.com/nutrition/chinut1.htm
                            Qi. Pork: neutral, sweet & salty, Sp, St, Ki, Lubricates dryness (Ni: sl. cold) ... Egg white: cool, sweet, detoxifies, lubricates Lu, cools hot sensations, benefits throat ...
                          9. A Teaspoon Of Vinegar A Day Keeps The Doctor Away at Chinese ...

                            www.chinesefoodhealth.com/.../a-teaspoon-of-vinegar-a-day-keeps-t...
                            Mar 26, 2009 – As you can see, while pork trotter is rich in calcium and vinegar helps... Of course you don't have to be a mom to enjoy the benefits of vinegar.
                          10. Koo's Acupuncture & Herbal Clinic - TCM Chinese Nutrition

                            koosacupuncture.com/page1.html
                            Our ancestors took advantage of the medicinal qualities of food to prevent and treat ....function: pork or chicken livers can benefit persons having Liver disorders ; ...
                          Last edited by Betorq; 09-22-2012, 10:33 PM.
                          "Science is not belief but the will to find out." ~ Anonymous
                          "Culture of the mind must be subservient to the heart." ~ Gandhi
                          "The flogging will continue until morale improves." ~ Unknown

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                          • #14
                            there is of course the religious restrictions on eating pork. that aside, if i can get free range hogs, i get pork but it is very expensive so i dont do it often. i much prefer wild hogs flavourwise. you do need to make sure you dont get a smelly old boar but a nice young animal tastes good. plus they are a pest.

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                            • #15
                              I'm pretty sure that pigs consider FL "free-range" heaven... and then we eat them.
                              “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                              ~Friedrich Nietzsche
                              And that's why I'm here eating HFLC Primal/Paleo.

                              Comment

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