The structure of the article:

Almost all diets limit the amount of carbohydrates and fats consumed, since they are high in calories and interfere with weight loss. But if a girl adheres to calorie counting, then pork with a diet will not do much harm. It is important to comply with your norm, because losing weight directly depends on whether all the nutrients consumed have time to be "burned". It depends on your basal metabolic rate and activity throughout the day. We also suggest asking if you can eat.

Those who find it difficult to give up pork with a diet or have an intolerance to other types of meat products should adhere to the following simple recommendations:

• If it involves cooking the product, then to reduce the fat content, you need to drain the first broth and cook the dish again; this advice is especially useful during the preparation of soups and borscht - it significantly reduces the calorie content;
• Those who prefer pork meat, you need to choose cooking methods such as cooking, baking (without oil) or steaming;
• In order for the meat to be better absorbed by the body, it is recommended to add spices and spices, but here you need to take health into account gastrointestinal tract- with the slightest problems, such an undertaking must be abandoned;
• It is best to eat pork with vegetables when dieting., both fresh and boiled / baked, thanks to which it will be absorbed correctly and faster.

Useful properties of pork

Most scientists are convinced that such meat is unsuitable for eating. However, it is this meat that is the most common food product. After all, it contains the largest amount of protein that our body needs. It is a source of easily digestible iron, B1, B2, B6, B12, PP. Some of these vitamins are found in seaweed. And from a lack of iron and vitamin B12 in the body, anemia develops.

The product is also useful because it contains needed by the body intercellular fat. But there are many, according to which you need to eat any other, including pork. For example, the Ducan diet permits pork, but its fat content should be no more than six percent.

Pork harm

According to the German scientist Reckeweg, the founder of homotoxicology, the product contains toxic elements, dangerous histamines, growth hormones, which can lead to cancer. During one of the studies, it was proved that the structure of diseases of pork lovers changes, such people are more likely to get sick.

What kind of pork on a diet can you eat?

In order to rehabilitate pork a little, it should be noted that lard is not a dangerous product. On the contrary, it is very useful. No other product contains polyunsaturated fatty acids in such quantities that are better absorbed and necessary for the body.

So, fat contains arachidonic acid, which is not found in vegetable fats (that is, it is impossible to replace it). It is needed for the work of the heart muscle and for immune responses. Also among the polyunsaturated acids in lard are linoleic, linolenic, palmitic and oleic. These are essential fatty acids necessary for liver function, as well as for cleansing blood vessels. Thus, using this product, we undergo a kind of prevention of atherosclerosis.

It also contains fat-soluble vitamins (A, D, E, carotene), which are also necessary to increase vitality and strengthen immunity. This product is especially useful in winter, when the body needs help and support.

By the way, many people do not eat lard, as they believe that it contains a lot of cholesterol. Yes, and in fact, 100 grams contains 60 mg of cholesterol, but 100 grams of beef - 67, veal - 87, poultry - about 110, margarine - almost 190, butter - 244, proteins chicken eggs- as much as 1560, and fish oil and even more - 5700. So, consuming pork with a diet for women at 45-50, and for men at 65-70 grams per day is not only allowed, but even recommended. The main thing is to choose products that contain less fat. The best way- pork tenderloin when dieting.

Expert opinion

True pork lovers need to be aware of certain restrictions. For example, doctors recommend eating pork meat no more than 60 grams per day (although some sources say 200 grams). On average, the rule of the palm applies here - only a thin piece of meat per day, which is equal in size to the diameter of your palm, will not hurt.

It is generally not advisable for children to give pork dishes, especially as regards aspic. Therefore, any navars, especially jellied meat, are a great burden on the digestive organs. A decoction of tubular bones contains many harmful elements. But if you still decide to give, then exclusively lean pieces of meat, removing all visible fat before cooking.

Slimming pork recipes

Girls who are interested in whether and in what form it is possible to eat pork on a diet can safely prepare the following non-nutritive meals. The main thing to remember is your calorie expenditure per tribute and the ratio of proteins, fats and carbohydrates. You can calculate this using a formula and an online calculator.

Braised pork with prunes

In order to prepare a dish, you will need:

• 1 kg of pork pulp
• 2 tsp caraway
• 1 tsp curry
• 1/4 tsp grated nutmeg
• 2 tsp a mixture of your favorite herbs (thyme, basil, marjoram)
• 2 medium onions
• 100 g prunes
• salt, freshly ground black pepper to taste
• 100 g corn oil
• 100 g of water

Wash the meat, dry it, cut into pieces (about 5 cm x 5 cm). Place in a bowl where the meat will be marinated. Add cumin, curry, nutmeg, herbal mixture, salt and pepper. Mix well and refrigerate overnight.

• The next day, transfer the meat to a bowl in which it will be stewed, add onion, water and oil, cut into half rings, put on fire to boil, then put it in the oven and simmer over medium heat for about an hour (depending on the oven). In 10 minutes. add prunes before braising. When serving, sprinkle the meat with parsley and cilantro.

Serve with a side dish that suits: potatoes, rice, buckwheat, etc.

Refined taste

Products:

• pork tenderloin - 1.5 kg
• onions - 2 pcs. (the average size)
• dry red wine - 200 gr.
• meat broth or water - 200 gr.
• cranberries (fresh or frozen, dried) - 1 glass
• oil - 4 tbsp. l.
• honey - 1 tbsp. l.
• orange peel - from 1 orange
• orange juice - from 1 orange
• salt, black pepper
• Wash the meat, cut into small pieces. Peel the onion, cut into half rings. In a frying pan in well-heated oil, fry pieces of meat on both sides until golden brown. Transfer the meat to the gosper.
• Then fry the onion in the same oil and add it to the meat. Then add wine and water (broth).
• Cover the roaster with meat, onions, wine and water and put in the oven for 1-1.5 hours. Then salt and pepper the stew to taste. Add all other components.
• Mix everything, cover and simmer for another 15-20 minutes over low heat.

Roll

We prepare the following ingredients:

• 1.5 kg pork fillet
• 1 onion
• 2 cloves of garlic
• 3 tbsp. l. ready-made mustard
• pepper
• thyme

Cut the meat along the grain, but without cutting to the edge 2-3 cm. The pork should open like a book. Lightly beat the meat, salt and pepper. Leave for a while, and finely mix onion, garlic with mustard and thyme. We smear the meat with the resulting mixture, roll it into a roll and tie it tightly with a thread.

Heat the oven to 200 degrees. Put the roll on the wire rack and bake for about 40-50 minutes. Then cover the meat with foil and bake for about an hour. Allow the roll to cool in the foil. Serve cold.

Bread

We take the following components for cooking:

• 1 kg minced meat(500g beef, 500g pork)
• 5 eggs
• 5 onions (finely grated)
• 5 tbsp. l. potato starch
• salt, pepper, nutmeg, cumin to taste

Mix everything well, beat well (has to stick together). Make a loaf of bread, put in a plate, pour in a little water. Bake in the oven until tender and constantly pour over the secreted juice.

Conclusion

Many people consider pork to be an irrational food when dieting. But with the correct selection of the correct type of meat product, competent preparation, it is possible to prepare a very useful and even dietary product that helps to reduce weight. In some cases, this type of meat is much more beneficial than chicken breast and beef.

Pig meat is prohibited in many religions. For example, in Orthodoxy, Muslim faith, Judaism and others. In each faith, such a restriction in food is interpreted in different ways. But the most common is that from this meat people start to get very sick and may even die. Let's talk about why you can't eat pork medically.

Pork ingredients

You may have noticed that pork is somewhat whiter in color than, for example, beef. This is due to the fact that cow meat contains more blood, while pork contains more fat. When using such a product, your figure will be greatly affected. In addition, pork fat is very difficult to process and assimilated into digestive organs person. As a result, it remains on the intestinal walls. This can even lead to stomach cancer.

Pig meat contains much less nutrients, vitamins, amino acids than beef, turkey, rabbit, chicken. If you eat, for example, 50 g of beef, it's like consuming 300 g of pork.

Pork contains a huge amount of cholesterol. As a result, blood vessels clogged with plaque. This pathological condition provokes strokes, heart attacks, high intravenous pressure. The person has obesity and shortness of breath.

Why you can't eat pork from a medical point of view

Pig meat contains pathogenic microorganisms that are even resistant to heat treatment. When the product is consumed, they penetrate into the human body and begin to actively multiply there. One of dangerous diseases Trichinosis, which can be contracted by eating pork, is trichinosis. This pathology affects all muscle tissue. Brain encephalitis and malignant neoplasms can also occur.

When pig meat lends itself to poor heat treatment, it can easily be poisoned. In addition, the chance of penetration of pathogenic microorganisms into the body increases. For example, raw pig meat contains cysts. Their larvae, getting into the body, begin to multiply in small intestine... From the currents of blood fluid, they penetrate into muscle tissue and begin their synthesis there.

Infection with cysts makes itself felt about a couple of weeks after infection. The patient has a high body temperature, muscle pain, swelling in soft tissues, an increase in the level of eosinophils in the blood. The pathology, first of all, affects the brain, central nervous system, cardiovascular system.

As mentioned earlier, pork meat is poorly digested in the human body. The fat that it contains is deposited in the subcutaneous layers not as human, but as foreign. As a result, pustular ulcers may appear on the skin.

Why it is undesirable to give pork even to dogs

Pork meat provokes obesity. No dog needs this. The animal must always be in physical shape. This is essential for her well-being.

Dogs have a shorter intestine than humans. Pig meat can provoke not only the appearance of extra pounds, but also an upset stomach. Imagine that your pet will want to go to the toilet every hour and not even have time to ask to go outside. Now consider if you still want to feed your dog with pig meat.

The ban on eating is entirely based on their faith -. The fact is that the main holy scripture of Muslims - the Koran - contains prescriptions that strictly limit the followers of the Islamic faith in certain actions. It is believed that a Muslim will be able to get as close as possible to Allah only by strictly observing all his prescriptions. In particular, this applies to the consumption of pork meat.

Studies conducted by nutritionists today explain in their own way that it is not recommended to eat. The fact is that these animals have a difficult urinary system, which leads to an excess amount of uric acid in their meat. People who eat pork consume about 90% of this acid. Of course, this negatively affects the human body.

The oldest teaching - Kabbalah - claims that the prohibition on pork in the Bible concerns the physical, but not the spiritual world of man.

Moreover, it has been proven that tapeworm eggs are often found in pork. Do not forget that pigs are omnivores. In addition, they have a striking anatomical resemblance to humans: they have the same body temperature as humans, and some internal organs generally can be used for transplantation to humans.

In medicine, there are cases when children were born with pork atavisms (pork tails, stigmas). Perhaps it was this fact that formed the basis of the scriptures as a prohibition on the use by a person of similar organisms. In other words, it is possible that pork should not be eaten simply for ethical reasons.

Pork consumption in Islam

Muslims must adhere to this prohibition unconditionally, since the worship of Islam is the foundation of their entire life. One can only guess that such restrictions are designed to ensure safety not only for the soul of any Muslim believer, but also for his body. Literally, the Qur'an says the following about this: “A true Muslim should eat only quality food. He should definitely give up blood and pork. Only then will he be able to count on the forgiveness and indulgence of Allah. Only then will he save his own life. "

There is another explanation why Muslims cannot eat pig meat, according to him, in hot countries, where Islam is mainly preached, pork spoils very quickly. But this statement does not hold water.

Christian ban on pork

It is connected with the fact that Jesus Christ in the New Testament compared pigs and dogs with people who in their lives do not want to be imbued with Divine Revelation, do not honor the Most High. Eating dogs is generally considered a sin among Orthodox Christians. There is only one exception - the forced consumption of these animals in the name of their salvation. Basically, the same goes for pork. It is curious that no one says anything about the canine “comrades-in-arms” - cats.

The isolation of pork is understandable: among all livestock, the pig is the only non-ruminant omnivore. On the one hand, this is good, because the pig is easier to feed, it is unpretentious in food; in addition, pigs are fertile and gain weight quickly. All this makes pork cheaper and more affordable than beef. In the days of the USSR, they ate more of it, but now no one wants to eat: unlike, for example, beef, it is often considered not fashionable, difficult to digest and unpleasant in taste. Especially in cities where people have a wide range of food choices. Despite the fact that pork is healthy, tasty and easy to prepare.

Oh, this omnivorous

On the other hand, food indiscriminateness in pigs can cause diseases that are dangerous to humans. In time immemorial, there was such a problem with pigs: they ate everything and do not understand where. For this reason, an unpleasant worm, Trichinella, was often found in pork. This was a big problem, because this worm is dangerous for a person who ate such meat. Most likely, the religious prohibitions on eating pork grew on this soil: thousands of years ago, people could not cope with such a scourge.

But progress, as we know, does not stand still. Modern conditions for keeping pigs on farms exclude contact with wildlife and pasture, and strict veterinary control before sale minimizes the risk of getting contaminated meat in the store or on the market. When raising pigs on free grazing, this grazing is still limited, both for pigs from the inside and for rodents and other vermin outside. The risk still remains - if you buy pork at a spontaneous market, meat that was grown in some village somewhere by a walking pig that ate some carrion. It is simple to exclude such a risk: you need to buy meat from trusted suppliers, in stores, in markets where the meat is veterinarily inspected.

Taste

The peculiar aroma of pork is also interpreted by many as a result of the indiscriminate diet of pigs. First, as I mentioned above, the diet of pigs on farms is closely monitored, and they do not eat everything. Secondly, the process of digesting nutrients is quite complicated, and meat (and in fact, fat) does not acquire the taste of everything that the animal eats. Only a few substances are deposited unchanged in adipose tissue and subsequently affect the taste and other organoleptic properties of meat. For example, the basis of the diet of black Iberian pigs in the last months before they become ham are acorns rich in unsaturated fatty acids and antioxidants. This is an important reason why the fat of such a pig is very aromatic, soft and develops flavor during the long drying process. In general, the characteristic taste of pork is determined rather genetically, and it is for this taste that we value it.

Fat is good

Yes, pork is often fatter than beef and pork fat melts more easily, which adds a fatty feel to the food. There are many breeds of domestic pigs, only in Russia about two dozen are bred. There are bacon (meat), greasy and mixed breeds, differing in the ratio of meat and lard. The meat of bacon pigs is not very fatty. Besides, fat is not a problem at all, because the newest paradigm healthy eating declares moderate consumption of animal fats a good, and fat is the reason for juiciness and a conductor of flavors in meat. All the more fusible, enveloping pork fat.

So what's with the uncooked pork?

According to old memory, they prefer to fry pork until the juices are completely squeezed out, when the temperature of the meat inside approaches the boiling point of water. This is, how to put it, too much. Most of the bacteria and organisms pathogenic for humans die at lower temperatures, but excessive overheating of meat makes it much less tasty and nutritious. It is also useful to know that the death of these bacteria and organisms depends on a combination of temperature and the time they spend at that temperature. The same Trichinella dies at a temperature of 52 degrees for 47 minutes, and at a temperature of 55 degrees - within 6 minutes. Official recommendation with a margin - cook pork to a temperature of 63 degrees inside and leave it at that temperature for 3 minutes before eating. In an amateur kitchen reality, the range of 59–62 degrees is optimal in terms of softness and juiciness of meat and at the same time, safety, you just need to remember to check that in the thickest part of the piece the temperature will reach a value from this range and will stay in this state for several minutes.

In a professional kitchen, using the sous vide technology (reads "suvid"), you can cook pork even more raw, because it becomes possible to pasteurize the meat for a long time at a constant low temperature (for example, 52 degrees). And even more raw pork means new culinary possibilities: pork tartare, carpaccio, the perfect pork steak, etc., and more. In general, the flip side of the omnivorous pig is that it has become a universal object for a cook of any nationality and any qualification. A wide range of flavors, textures and technologies are suitable for it. From jamon to fake tuna, from pate to steak.

"One and a Half Billion Chinese People Can't Be Wrong"

Despite the fact that most people on the planet eat goat meat (surprisingly, but true), pork holds the world leadership in the amount of meat eaten. Most of all pork per capita is eaten in China and there it is produced the most. Pork remains the most popular red meat in Hungary, Spain, Montenegro, Belarus and other European countries. The reason is the same: pork is easy to breed, grow, cheap to produce and very tasty and nutritious, in general, not meat, but a dream.

It is forbidden for you [to eat] carrion, blood [flowing], pig meat and [everything] that is not slaughtered with the name of Allah Almighty (God, Lord).
[Animals are also forbidden to you] strangled (died from suffocation), killed by a blow, fallen from a height [and crashed to death], killed [by other animals] and those that were eaten (bitten) by predators, the exception is if you [managed to catch these animals still alive] cut their cervical arteries [for the release of blood] ...

Holy Quran, 5: 3

Why can't you eat pork?

To clarify this question, like all other questions incomprehensible to the human mind, there is one single answer - you need to find out the truth. And for knowing the truth there is only one way - to turn to Allah.

The followers of Islam are well aware of Allah's prohibition on pork and categorically do not use it for food.

People who eat pork meat and reason in such a way that pork meat is very healthy, that it is tasty and that there were no refrigerators at the time of the ban on pork, and it quickly deteriorated, etc., first of all, it is necessary to deeply understand and clearly comprehend the very essence of the prohibition and not lose your mind. It is necessary to reason; but one must reason on the basis of irrefutable facts.

There are many facts that pork is unsuitable as food. They are published in both scientific and popular science literature. But for some reason, people ignore such facts, ignore them and widely consume pork for food in a variety of ways. And we must admit that pork and its derivatives are one of the most consumed food products, and since ancient times.

Here are some historical data showing how the pig became a domestic animal and how it took such an "honorable" place in human life.

The ancestor of domestic pigs was a wild boar, which was less afraid of humans than other wild animals. Wild boars were tempted by the crops of various plants, which were cultivated by the ancient tiller. Despite the stubborn struggle, wild boars, together with piglets, became frequent "night thieves" of human crops. People began to catch piglets, breed and domesticate them. This is not difficult to do, since wild boars are omnivorous animals and they eat acorns, nuts, seeds, berries, mushrooms, fruits of wild plants, insects, frogs, small rodents, bird eggs - they are satisfied with everything. So the wild boar turned into the current pig and took almost second place among domestic animals after the dog.

In ancient times in China and Egypt, pigs were considered sacred animals. Pigs in these countries symbolized happiness and well-being. At the palaces of pharaohs, emperors and kings, there was a special position of a pig breeder. Pork was only allowed on religious and public holidays. In the Roman Empire, to improve the taste of meat, pigs were given wine before slaughter.

In some Papuan tribes, women even breastfed piglets. The Papuan tribes living in New Guinea still highly honor the cult of the pig. She is considered a member of their family. They call a pig by name, communicate with it, talk, sleep. If the pig gets sick or crippled, the Papuans grieve and cry. The pig is fed the same food that the Papuans themselves eat. Such and similar relationships between people and pigs, as well as other animals have been and remain to this day among some others, even among "civilized" peoples.

However, such "good" relations between people and pigs began to deteriorate after people, due to the consumption of pork for food, began to become infected with various diseases leading to serious consequences, up to and including death.

For the benefit of people, the Almighty has sent down a ban on the consumption of pork. People were told about this back in Torah :

... And the Lord said to Moses and Aaron, saying to them: Say to the children of Israel: these are the animals that you can eat of all the livestock on the earth: every livestock that has cloven hooves and a deep cut on the hooves, and which chews cud, eat ...

Bible. Leviticus. 11: 2-3

Do not eat their meat and do not touch the corpses; they are unclean to you.

Bible. Leviticus. 11: 8

But also in Bible Christians have something similar:

... And the pig, although it doubles its hooves, does not chew gum, it is unclean for you; do not eat their meat and do not touch their corpses ...

Bible. Deuteronomy 14: 8

Regarding the ban on pork, Allah says in the Qur'an:

Say [about Muhammad]: “I [nothing] find forbidden food in that given to me through Revelation [the Lord's commands, instructions and edifications], except: 1) carrion; 2) blood flowed out [during the slaughter]; 3) pork, and she is evil, an abomination; 4) and [meat] of that [animal] that is not slaughtered with the name of Allah (God), [the use of which is] deviation from the commandment, is sinful. And whoever will be forced [to use the forbidden for food], without being a criminal and a sinner at the same time [not the one who wants to taste the forbidden, or those who eat more than he needs to maintain his vitality], then your Lord is Forgiving and All-merciful.

Holy Qur'an, 6: 145

But, unfortunately, people did not understand the Truth, did not listen to the voice of reason and went "their own way." Let's see what this path led to.

Today, there is irrefutable scientific evidence about how pork is harmful to the human body. Here are some of them.

According to virologists, a very important toxic factor in pork is the virus flu, which stays in the lungs of pigs in summer and is almost always found in sausages.

A favorable breeding ground for the virus is the connective tissue of the lungs, where it stays in an invisible latent stage of eclears (cysts). The daily consumption of pork is the daily intake of the influenza virus in the human body. Only, the use of American lard can explain the occurrence of mass epidemics with fatal outcomes and the years of the First World War. It is known that there are no flu epidemics in Muslim countries, since pork is not used for food.

After a thorough study of the pork cage, scientists of the world came to a unanimous opinion: the pork fat cell does not dissolve in gastric juice, but is deposited in the human body, making up foreign body, which then turns into a malignant tumor.

Animal fats that enter the human body with food are deposited and have a specific structure and biochemical composition of the animal to which they belong. The blood washing the fat depots carries their components with the formation of high molecular weight compounds. As a result, atherosclerosis develops, hypertonic disease, the blood supply to the connective tissue (especially the endocrine glands) deteriorates, which leads to a violation of the coronary blood flow.

Differences between pork and other meats

Pork itself is prohibitively fatty, even the so-called lean pork contains large amounts of fat and mainly in the form of fat cells, unlike beef and lamb. In general, mutton has significantly less cell fat than pork. With an abundant consumption of pork, which, in addition, contains a lot of carbohydrates and proteins, conditions are created for the deposition of connective tissue fat, for the development of obesity.

- Trichinella worms (Trichinella Spratis);

- pork tapeworm (Taenia Solium);

The worm causes exhaustion of the body, leading to anemia, diarrhea, extreme depression, melancholy and indigestion. Cysticercosis means that the larvae first enter the bloodstream, and then settle in one or more vital organs of a person: in the brain, liver, lungs, spinal cord... The larvae grow and encapsulate, causing unnecessary pressure on the environment. As a result, dangerous diseases develop (diarrhea, indigestion, anemia, chronic disability).

- roundworm;

They can cause indigestion, appendicitis, subhepatic jaundice;

- nematodes.

Lead to anemia, edema, heart failure, stunted growth (mental or physical), tuberculosis, diarrhea, and typhoid fever.

Bacterial diseases:

- tuberculosis;

- fusiformis necrofurus, which causes an intractable foot fungus;

- salmonella Cholera suis, causingcholera;

- paratyphoid;

- brucellosis.

Viral diseases:

- smallpox;

- Japanese encephalitis;

- epidemic flu (Foot mouth disease).

Gastroenteritis in newborns, cellular disease.

"Toxo plasma goundii"‒an extremely dangerous disease. A baby born to an infected woman can die within a few weeks or days after giving birth. Escaping death, he may go blind or deaf. In adults, causes chronic fever with enlargement of the liver and spleen. Pneumonia, cerebrospinal meningitis leads to death or loss of mind. Blindness and deafness may occur.

According to experts, depending on which parts of pork a person eats, various diseases(biliary colic, appendicitis), as well as complications such as thrombosis and embolism due to the gradual deposition of porcine toxins. Inflammation does not always occur, but more often the deposition (cumulation) of its mucous and lipid components in the connective tissue, which is manifested by various kinds of deposits and compaction, obesity. Those who most often eat sausages have a deforming cylindrical development of the limbs and shoulder girdle, especially in ham lovers. In such conditions, reserves are reduced, peripheral, cerebral and coronary circulation is impaired.

Typical sufferings of patients with deposition of porcine toxins in the occipital region are occipital carbuncles, boils, hydradenitis. Chronic exposure to pork toxins as a result of the systematic consumption of pork is the main cause of cerebral blood flow disorders, strokes, which is associated with deposits of mucopolysaccharides (carbohydrates) in the basement membrane. Long-term consumption of pork leads to the replacement of cartilage tissue with mucous connective tissue a pig that cannot withstand its own loads. This is how arthritis and arthrosis arise. If there are diseases such as leucorrhoea, erosion of the cervix, then biologically correct treatment is to completely ban the consumption of pork in order to stop the further intake of pork toxins.

Therefore, in case of intoxication, there should be adequate biological treatment - Bryonia, Mercurius solubilis, Hepar sulfuris, Echinacea comp, Traumeel. It should be borne in mind: the meat of wild pigs is as toxic as that of domestic ones, with the only difference that the former have less fat. The average biological age of a person is 150 years. The inhabitants of the Caucasus, Turkey, Islamic countries, where centenarians do not eat pork, are constantly in good health, are approaching him. Another modern aspect of pork inferiority. According to veterinary control data, approximately 20% of pork meat has a light watery appearance, 5% is dark red. Both types of meat have a sharply changed pH (acidity level), and hence - different, content of water, electrolytes, taste, shelf life. Biochemical processes, developing for the first time 24 hours after slaughter, determine the degree of oxidation of muscle mass. Thus, stress before slaughter (transportation, loading, etc.) in sensitive animals causes an increased production of ATP and glycogen in muscles. In addition, during this period, lactic acid leaves the muscles into the blood, which sharply changes the pH of meat towards an increase in water-containing meat, on the contrary, lactic acid remains in the muscles and therefore has a low pH. Usually after slaughter the pH is 7.2, and after 6-10 hours it is 5.4-5.8. For comparison: for beef in 12-24 hours - 5.3-5.7. In dark meat, the pH barely reaches 6.2. Its quality is lower. It is dehydrated and dark red.

Scientists' opinions

Japanese scientists have proven that pork contains increased amount urea and hormones, and eating it accelerates aging human body... American biochemists have discovered ciandelin in pork - a substance that stimulates the aging process of the cell.

British researchers argue that pork fat is refractory, and it is undesirable to use it in an overcooked form, since when exposed to high temperatures, chylamines and other decay products are formed, which contribute to the development of cancer cells.

In addition, many scientists have proven that pork contains a huge amount of cholesterol, which contributes to the development of atherosclerosis and other diseases of the cardiovascular system.

American biologist Benjamin Ryder made a kind of discovery - he found that the pig has an accelerated metabolism, and there is also an increased synthesis of adrenaline and other biologically active elements, and therefore he does not recommend eating the meat of this animal.

Material taken from the site www.as-sunna.ru