|I’ve never really cared for pork, but I know a lot of people like eating it because they enjoy the taste. The distinctive flavor comes from the high amount of fat it contains, but let’s take a closer look into what is actually in pork that can cause some health concerns.
The type of fat pork contains stays in the body longer than any other animal fat. It takes longer to disperse into the bloodstream after a meal, 12 to 16 hours, compared to only 3 to 6 hours from other meats. When fat doesn’t have a chance to be eliminated from the bloodstream before eating more, the body cannot oxygenate between meals. Every cell of our body needs oxygen.1 Otto Worburg, a German physiologist, medical doctor, and Nobel laureate, discovered in 1931 that if a cell is deprived of 35% of its oxygen for only 48 hours, it can become mutated and turn into a cancer cell.2
Pork fat is also hard on the liver, as it makes it more difficult to expel heavy metals, pesticides, viruses, and other toxins from the body. These toxins get reabsorbed into your bloodstream and organs, continuing to make it difficult for your body systems to function properly.
Pork can also be contaminated by Yersinia bacteria, which is linked to food poisoning, that can cause severe symptoms that are similar to appendicitis, which can result in unnecessary surgery. Long-term effects from this bacterium can lead to infections and chronic inflammation of the eyes, kidneys, heart, and joints. “Studies have found that within a year of contracting Yersinia food poisoning, victims appear forty-seven times more likely to come down with auto-immune arthritis.” It may also play a role in triggering Graves’ disease, an autoimmune thyroid condition.3
Consumer Reports magazine tested nearly two hundred samples from cities across the country and found that more than two-thirds of the pork was contaminated with Yersinia.4 This may be due to the overcrowding of pig operations and unsanitary conditions.
I struggled with inflammation throughout my body most of my life, and I was eventually diagnosed with Graves’ disease. When I eliminated animal products from my diet, the pain and inflammation went away within about one week. It doesn’t take much time to clean your body out, because it is created to cleanse and heal naturally, but eliminating the foods that trigger inflammation may improve your health substantially.5
Jackfruit is an alternative to shredded pork and chicken. This tropical fruit can be used in recipes to replace these meats and others. It can be fresh or from a can. The green, unripe fruit is the best for this purpose because it isn’t too sweet. Just shred and warm, then add spices and sauces as you would your original recipe. Cook 5 to 10 minutes and serve.
|Recipe||Shredded BBQ Jackfruit|
|Yield: 4-6 servings
1 can or 8 oz green jackfruit, (shredded with two forks),
1/2 small onion, (diced),
1-2 cloves garlic, (minced),
1/2 bottle BBQ sauce or your favorite recipe,
1 tsp Kirkland’s Organic No Salt Seasoning,
Instructions: In a small saucepan, heat all ingredients on low heat for 7-10 minutes or until warmed through. Serve as you would pulled BBQ pork; on sandwiches, as a main dish, in salads, etc.
Wendy P. Thueson is owner of Raw Chef Wendy, LLC. She is a certified Chef, Master Herbalist, and Raw Food Coach. She is passionate about the healing power of plants and sharing her message of hope with others because of her life changing experience regaining her health in 2009. She suffered from chronic fatigue for 28 years, debilitating neck and back pain, brain fog, stuttering, Grave's disease, and hypoglycemia to name a few. Wendy began eating a high amount of raw foods and using herbs medicinally. As a result, she is now symptom, pain and medication free. She educates all ages through hands-on classes, speaking at various events, and has been featured on television, radio and in magazines. She has authored several books and online programs to help others learn how to eat and live happier lives. She is an adoring wife and mother of four. You may find her at www.rawchefwendy.com