Pork Causes More Illness

re: Pork Causes More Illness

baconlover — Thu, 12 Nov 2009 04:53:45 GMT

I consume 90% of my meat protein from pork. Pork muscle tissue is superior in nutrient composition compared to other muscle tissue sources especially if the ideal amino acid theory is of any value to consumers. 60 degrees C is adequate to keep anyone worried from worrying.

re: Pork Causes More Illness

Jayne B — Sun, 13 Jul 2008 02:45:30 GMT

I think pork is a poor choice for consumption. A few medical and researcher types have told me that the viruses are dangerous particularly to those with a compromised immune system, providing the precursor for damaging DNA and turning on cancer cells. I tend to avoid it, but that is a personal choice.

re: Pork Causes More Illness

fennydendron — Fri, 04 Apr 2008 01:46:04 GMT

Hi,

Any meat that is produced commercially in the U.S.has numerous health issues.This is true for beef from cattle feedlots,chicken from poultry factory farms and pork which is produced in a confinement situation where the animals could never be anything but sick and the resulting meat can't be made healthy.

But,like in the case of grass fed beef,there is such a thing as naturally raised hogs which spend most of their time on pastures and are even allowed to wallow in mud and they will never be fed commercial feed.This type of animal husbandry has produced meat for many country families all over the world for centuries.I definetely agree with Dr.Mercola that pork or any other commercially produced meat is a major health risk,but I respectfully disagree with condemning an entire animal species as unfit for human consumption because of the misguided production methods of a few factory farms.The problem,in my opinion,is not the the pig or the pork,it is the method how the animal is raised,slaughtered and processed