Pork frequently leads the pack among meals that attract a cult-like following, as shown by the 65% of Americans prepared to declare bacon the nation’s food......Read The Full Article>>.....Read The Full Article>>
Unfortunately, popularity comes with a cost. Pork is not just the meat that is consumed the most throughout the world, but it also has a number of major and little-discussed risks that any consumer should be aware of.
According to Healthline, here are 4 hidden dangers of eating pork:
1. Hepatitis E
Offal, especially liver, which is praised for its high vitamin A content and extensive mineral array, has redeemed itself among health enthusiasts thanks to the resurgence of “nose-to-tail” eating.
Hepatitis E infects 20 million people annually and can cause acute illness (fever, fatigue, jaundice, vomiting, joint pain, and stomach pain), an enlarged liver, and occasionally liver failure and death. In developed countries, pork liver is the leading food-based transmitter of hepatitis E.
Hepatitis E is typically present in pork products, especially liver, and it can be fatal to vulnerable populations. The pork must be thoroughly cooked in order to deactivate it.
2. Multiple Sclerosis
The severe autoimmune disorder known as multiple sclerosis (MS), which affects the central nervous system, is one of the most unexpected hazards connected with eating pork and one that has gotten astonishingly little attention.
Since the 1980s, when researchers examined the association between per capita pork consumption and MS across dozens of nations, the strong correlation between pork and MS has been known.
3. Liver cancer and cirrhosis
Pork intake has consistently tracked global rates of cirrhosis and liver cancer for many years. Pork consumption and cirrhosis mortality were correlated in multi-country analysis at 0.40 (p 0.05).
There are clear epidemiological connections between liver illness and consuming pork. If these connections are indicative of cause and effect, N-nitroso compounds, which are prevalent in processed pork products cooked at high temperatures, may be one of the culprits.
4. Yersinia
Undercooked pork can spread the Yersinia bacteria, resulting in a short-term infection and increasing the risk of sequelae such as Graves’ disease, reactive arthritis, and chronic joint diseases.
