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Thread: Pork....greatest food ever?

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  1. #1
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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 at 05:18 PM.

  2. #2
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    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.

  3. #3
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    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!

  4. #4
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    Quote 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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    I love bacon.

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    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.

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    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!!

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    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.

  9. #9
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    Quote Originally Posted by sbhikes View Post
    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
    First time I saw a break-down of human adipose. Does that suggest we should be consuming about the same mix of fats? Eg, if our bodies are smart enough to store 18% PUFA, 55% MUFA and only 27% SFA, shouldn't we consume in about that same percentage?

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    Quote Originally Posted by Artbuc View Post
    First time I saw a break-down of human adipose. Does that suggest we should be consuming about the same mix of fats? Eg, if our bodies are smart enough to store 18% PUFA, 55% MUFA and only 27% SFA, shouldn't we consume in about that same percentage?
    I think that we are supposed to come to something close. It's the proportions you'd end up with if you consumed lots of olive oil and pork, lamb, beef butter and cream. Which sounds almost Italian, so add Italy to your list of pork-lovin' cultures. All that prosciutto and hams and stuff.

    Here's an interesting blog post by Dr. Mike:
    The Blog of Michael R. Eades, M.D.How about a hand for the hog The Blog of Michael R. Eades, M.D.

    Here's a fascinating video on how to butcher a hog with hand tools:
    On The Anatomy Of Thrift: Side Butchery on Vimeo
    Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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