Growing up with a grandma from the south who loved to cook, I was introduced to pork at an early age.
Pork roasts, pork loin, pork sausages, it was whatever! 
And I swear, my grandma makes the best friggin breakfast sausages in the history of the world. (the pork kind of course)
To this day I still crave those calorie heavy, greasy, fatty, and cholesterol laden breakfast sausages…but against the wishes of my grandma I chose to quit eating her yummy breakfasts and now eat a little bit healthier in the morning. (Sorry grandma)
And if you’re like me, you’ll know that sacrificing a little taste is well worth not having to sacrifice your health in the long run.
Bye-Bye amazing breakfast sausages, I will…and have missed you!
But wait…there’s hope.
You see, pork may not be all that bad after all. In fact, I think it’s one of the most underrated, high quality sources of protein on the planet.
Now I know pork has gotten a bad rap over the years, and with good reason.
Here are a few reasons to avoid pork:
Pork has been found to contain a variety of toxic substances which have shown to have a negative effect on the human body. These typically consist of:
1. Cholesterol (Low Density Lipoproteine / LDL). Pork contains a significant amount of cholesterol, and consuming too much cholesterol, (especially Low Density Lipoprotein LDL), can lead to deposits in the vessels, which can cause arteriosclerosis. This arteriosclerotic effect can lead to hypertension and sclerotic diseases such as coronary heart disease (CHD) or stenosis of the carotid artery.
2. Pork has a very high fat content. Consuming large amounts of animal fats is never a good idea. These fats and accompanying toxins can deposit in the interstitium, lymphatics, as well as in adipose tissue. These processes can cause a variety of unpleasant diseases and symptoms like adiposity, hypertension, constipation, slower metabolism, and heart disease to name a few.
3. Growth hormones. Pork, especially pork from non-organic sources, has been shown to contain growth hormones. These hormones can promote and/or provoke a variety of different inflammatory and malignant growth processes, such as cancer and acromegaly.
4. Influenza Virus. Just like humans, pigs can catch the flu…and this special form of the influenza virus can be passed on from the pig to the consumer. High risk foods include pork sausage, which have been shown to often contain bits of pigs’ lungs.
5. Pathogens. My grandmother used to have a pig farm…and if there is anything I learned from spending time on that farm it’s that pigs can be nasty sometimes. Due to their behavior (gluttonous scavengers who will eat just about anything from garbage to rotting carcasses) and typical living conditions, pigs are far more predisposed to toxins, worms, and diseases than most other animals.
As such, untreated or undercooked pork may harbor pathogens. Pigs have been known to carry hookworms, pinworms, roundworms (Trichinella Spiralis), and more.
However, you can destroy microorganisms and other pathogens by cooking pork to an internal temperature of 160 °F (71 °C). This internal temperature will kill all microorganisms, including Salmonella, E. Coli, and Staphylococcus aureus, which are all typically found in inadequately cooked pork. I STRONGLY recommend avoiding all raw or undercooked pork at all costs.
Here are a few benefits of eating pork:
Lean cuts of pork make for an excellent source of protein with 32 grams per 4 oz serving. Plus, with just 4 grams of fat per 4 ounce cut, it is very comparable to chicken. Pork is also a very good source of Thiamin, Niacin, and Selenium, as well as also very rich in Vitamin B6, Iron, and Phosphorus.
If you’re a little freaked out about the negative aspects of Pork you just read about above, don’t be. You can avoid just about all of those issues by making intelligent meat purchasing decisions and by limiting your pork consumption.
Note: Pork can be beneficial to your muscle building efforts but I recommend eating it no more than twice per month.
I NEVER buy my pork from regular grocery stores because those cuts are usually loaded with hormones, toxins, and disease. US Wellness Meats is the ONLY source I will ever trust to provide me with healthy cuts of pork that won’t be damaging to my health.
Keep in mind that balancing healthy meat sources and consumer safety can be tricky. Natural, free-range pork is great, but sometimes exposure to ‘nature’ means exposing the animal to dangerous pathogens. So there is definitely a trade-off.
While the welfare of the animals involved is important, the natural dangers that motivated farmers to bring animals into tightly controlled settings (aka closely confined quarters) in the first place are still there. So be sure to cook all meat thoroughly, REGARDLESS of how ‘healthy’ the source is.
Note: Pork is a forbidden food in Islam, Judaism and some Christian sects. So if your religion prevents you from eating pork, you should continue to avoid it.
If you’re interested in adding pork into your muscle building diet plan, here is one of my favorite Pork Recipes. It’s from my good friend and colleague Dave Ruel’s Metabolic Cooking Cookbook.
APPLE MUSTARD PORK TENDERLOIN RECIPE
INGREDIENTS (makes 4 servings)
• 1 pound antibiotic free pork tenderloin
• ¼ cup apple cider vinegar
• 2 tablespoons unsweetened apple sauce
• 1 clove garlic
• 2 teaspoons soy sauce
• ½ teaspoon grated ginger
• 2 teaspoons Dijon mustard
DIRECTIONS
1. Place the pork in a slow cooker (or in a baking dish).
2. Combine all remaining ingredients in a bowl and mix together.
3. Pour mixture over pork, coating the pork generously.
4. Cover and cook on low for 6 hours (or 45 minutes at 350oF in
cooking in oven).
-per serving-
CALORIES: 182
PROTEIN : 30g
CARBS : 2g
FAT : 6g
Enjoy!