Triglycerides Lowering Diet: Avoid Eating Pork Products

Pork Products Good or Bad?

Some researchers believe that pork roasts, chops, and other pork products, such as ham, bacon, sausages (bologna, kielbasa), should be avoided because they are dangerous to our health.

There is more than enough scientific evidence to justify the religious reservations or outright prohibitions in many cultures - Jewish and Muslim for example - against consuming pork.

Risk of Infection

The major concern is a risk of infection. Pigs are scavenger animals frequently contaminated with parasites and viruses which are frequently not destroyed with cooking.

Pork may be the source of acute hepatitis E; the pig tissues, especially heart, spleen and kidneys, appear to be infected with strains of a virus that could infect human cells.

"Porcine Reproductive and Respiratory Syndrome," or PRRS has infected some pigs in about 75 percent of American pig herds, according to experts. Vaccines have only partially been effective.

This horrendous disease, at one point called "swine mystery disease," "blue abortion," and "swine infertility," has been affecting many nations since at least the mid-1980s.

Pork fat can be heavily contaminated with mold spores - dangerous allergens known to cause respiratory ailments, such as asthma.

Pork is also used in labs to culture cancer cells as it increases their growth.

Risk of Cancer

Also people who eat more pork show higher DNA damage from which cancer can potentially develop (Journal of the American Dietetic Association, 1998;98:524-528).

Although eating pork occasionally might be fine, it is a risk and the more you consume pork products the more likely it is that you will acquire an infection.

As it is not that difficult to substitute other animal protein for pork, everyone should be encouraged to do so.

Don't Fear the Lard

Other researchers, however, suggest that only pork meat presents a problem and that pig fat is safe and even healthy.

Pure lard (rendered and clarified hog fat) contains

40 percent saturated fat (compared to coconut oil's 85 percent and palm kernel oil's 80 percent)
45 percent beneficial monounsaturated fat.

A review of saturated fat studies that appeared in the American Journal of Clinical Nutrition (2004) noted that many mainstream researchers have narrowly focused on the hypothesis that saturated fat raises LDL-“bad” cholesterol and the risk of coronary artery disease (CAD).

The authors from the Department of Food Science and Technology at the University of California write: "The evidence is not strong, and, overall, dietary intervention by lowering saturated fat intake does not lower the incidence of nonfatal CAD; nor does such dietary intervention lower coronary disease or total mortality."

Elsewhere in their review they state: "The conclusion of an analysis of the history and politics behind the diet-heart hypothesis was that after 50 years of research, there was no evidence that a diet low in saturated fat prolongs life."

So we should not fear the lard. The medical mainstream has got it all wrong. In fact, our body needs saturated fats to stay healthy.

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Being far from “health danger,” pure lard can be used in any number of ways. Eevery baker knows that only lard produces a really flaky, tasty pie crust, not to mention delicious fried chicken and fish.

Obviously, a healthy diet would not include large amounts of pies and fried foods!

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