So while it may not be eaten by Muslims and Jews, it is still eaten more collectively by anyone else.
Lard is traditional in Asia. It was traditionally the most consumed meat in the US as well due to its ability to be cured and therefore could be shipped large distances. But again, read the link I posted many pages ago. The issue is that pork seems to coagulate the blood where other meats to not in its raw, unprocessed form. My personal, biased, unfounded opinion is because of its similarity to human tissue (you can actually implant pig organs in people and if you've ever watched Mythbusters they ALWAYS use pig skin to simulate human skin because it is so close). Obviously, marinating it in acid or curing it changes the chemical structure of the pork in some way. It is either destroying pathogens that affect us (because pork is so similar to human tissue), or it is denaturing the proteins to enough of a degree that it no longer resembles human tissue. In my mind, it has to be one of those things - not saying I'm right, but clearly pork needs to be prepared to a degree and shouldn't be consumed fresh and unprocessed, unlike chicken, pork, beef, lamb, fish, etc.
Luckily, pork tastes a hell of a lot better cured and/or marinated! Just rub it down with salt and soak it in vinegar the night before you cook it. No problem.
What is the most consumed meat in the world? - Quora
For thousands of years, poultry supplied meat and eggs, cattle, sheep and goats provided meat and milk, and pigs provided a source of meat. These species are the main sources of animal protein for humans. The meat derived from cattle is known as beef, meat derived from pigs as pork and from chickens as poultry. Pork is the most widely eaten meat in the world accounting for over 36% of the world meat intake. It is followed by poultry and beef with about 33% and 24% respectively.
Last edited by ChocoTaco369; 01-18-2013 at 05:59 AM.
Don't put your trust in anyone on this forum, including me. You are the key to your own success.
"I think the basic anti-aging diet is also the best diet for prevention and treatment of diabetes, scleroderma, and the various "connective tissue diseases." This would emphasize high protein, low unsaturated fats, low iron, and high antioxidant consumption, with a moderate or low starch consumption.
In practice, this means that a major part of the diet should be milk, cheese, eggs, shellfish, fruits and coconut oil, with vitamin E and salt as the safest supplements."
- Ray Peat
I'm not a huge fan of pork at all but I buy it because it's a relatively cheap costing source of protein. After reading this thread I'm more inclined to spend the extra money on beef(which I enjoy quite a bit more anyway)
Check out this mega study made on health risk related to red meat:
Background Red meat consumption has been associated with an increased risk of chronic diseases. However, its relationship with mortality remains uncertain.
Methods We prospectively observed 37 698 men from the Health Professionals Follow-up Study (1986-2008) and 83 644 women from the Nurses' Health Study (1980-2008) who were free of cardiovascular disease (CVD) and cancer at baseline. Diet was assessed by validated food frequency questionnaires and updated every 4 years.
Results We documented 23 926 deaths (including 5910 CVD and 9464 cancer deaths) during 2.96 million person-years of follow-up. After multivariate adjustment for major lifestyle and dietary risk factors, the pooled hazard ratio (HR) (95% CI) of total mortality for a 1-serving-per-day increase was 1.13 (1.07-1.20) for unprocessed red meat and 1.20 (1.15-1.24) for processed red meat. The corresponding HRs (95% CIs) were 1.18 (1.13-1.23) and 1.21 (1.13-1.31) for CVD mortality and 1.10 (1.06-1.14) and 1.16 (1.09-1.23) for cancer mortality. We estimated that substitutions of 1 serving per day of other foods (including fish, poultry, nuts, legumes, low-fat dairy, and whole grains) for 1 serving per day of red meat were associated with a 7% to 19% lower mortality risk. We also estimated that 9.3% of deaths in men and 7.6% in women in these cohorts could be prevented at the end of follow-up if all the individuals consumed fewer than 0.5 servings per day (approximately 42 g/d) of red meat.
Conclusions Red meat consumption is associated with an increased risk of total, CVD, and cancer mortality. Substitution of other healthy protein sources for red meat is associated with a lower mortality risk.
BBC News - Red meat increases death, cancer and heart risk, says study
JAMA Network | JAMA Internal Medicine | Red Meat Consumption and MortalityResults From 2 Prospective Cohort Studies
Last edited by Gorbag; 01-18-2013 at 07:14 AM.
?BTW I have seen data on the nurses health study where they can statistically show that the lower the carbohydrate consumed by any group the healthier they where.....so carbs are the devils right?!
I grew up being told red meat in excess was bad, that doesn't mean it is. "Knowing for a long time" isn't really a valid unit of measurement, in other words.
Agreed with Neckie on this one. I don't find those sources convincing. Studying one particular food item with a SAD does not indicate anything. Also, "Unprocessed" vs "processed" red meat does not mean this was from pasture-raised grass-fed cows. The source of the meat, before processing, is important.
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