The benefits of pork: composition, nutritional value, benefits and harms, reviews

Some “meat” facts

Before we begin to consider the benefits of pork meat, you should pay attention to several interesting facts associated with this type of meat. Here are the main ones:

• The estimated pig population in the world is about 500 million. It turns out that for every 12 people there is one animal.
• According to archaeological finds, people began to eat pork back in the Stone Age.
• For a long time, pork was the only meat dish of the peasants who lived in medieval Europe.
• People professing Islam and Judaism are prohibited from eating pork, as the animal is considered unclean.
• The leading country for pork consumption is China.

Why Jews and Muslims don't eat pork, but Christians do

Everyone knows that Muslims and Jews have a religious ban on eating pork.

Why did Christians escape this fate?

Common explanations for the ban on eating pig meat for Muslims and Jews are largely similar. Both religions were formed in hot countries, where such perishable and “dirty” meat as pork is dangerous to human health. It is known that pigs are omnivores - they are able to digest everything they find: from carrion to their own excrement. The animals themselves do not suffer from this, but for humans the toxins accumulating in pork are real poison.

In addition, scientists have proven that pigs are a very suitable place for the parasitic worm Trichinella to live, and if the meat is poorly cooked, the larvae of the parasite may well enter the body of the person who consumes it. And this is very serious: trichinosis is a disease that often leads to death.

However, both Jews and Arabs are primarily guided not so much by concern for their health as by the fulfillment of religious commandments. The pages of the Torah and Koran repeatedly touch upon the issues of proper nutrition, permitted and prohibited foods. Among the latter is pork. However, each religion has its own nuances.

One of the most important components of Islam is such concepts as “halal” (everything that is permitted by Allah) and “haram” (forbidden). They also apply to food. In the Koran (Sura 5, verse 3) it is written: “You are forbidden to [eat] carrion, blood, pork, as well as anything that is slaughtered without mentioning the name of Allah.”

As you know, pork is a heavy product, and from the point of view of Islam, excess nutrition is a sin. This is discussed in another verse: “Do not eat too much, but be moderate, so as not to harm yourself and not deprive the poor. Allah does not like wasteful people and is displeased with their immoderate actions! (Quran. 6:141). Muslims also prohibit products that have appeared on the market relatively recently and contain additives that include pork fat. Some manufacturers of cheese, chocolate, baked goods, carbonated drinks, soap and toothpastes are guilty of this. Modern Islamic scientists here are guided not only by religious commandments, but also by medicine, explaining that pork fat is poorly absorbed by the human body.

It is noteworthy that in Islam lamb can also be equated to pork (as a forbidden product) if it was not prepared according to halal canons. For example, a ram was killed in agony or before his death he saw another animal die.

The Torah, like the Koran, also contains an explicit prohibition against eating pork: “And the Lord spoke to Moses and Aaron, saying to them, “Say to the children of Israel, ‘These are the animals that you may eat of all the livestock on the earth: every animal that has two hoofs, and there is a deep cut in the hooves, and he who chews the cud, eat” (Leviticus 11:2-3).

Deer, cows, goats, and sheep have both of these signs—their meat is kosher. A pig, even despite the presence of a cloven hoof with a deep cut, is not a ruminant animal, and therefore forbidden for Jews - “clubs”. “But a pig, although it has two hooves, does not chew the cud, is unclean to you; You shall not eat their flesh, nor touch their carcasses” (Deuteronomy 14:8).

In addition, Judaism allows the consumption of poultry, but, like ruminant ungulates, it must be prepared accordingly. The animal is slaughtered with a special sharpened knife (to cause it as little suffering as possible), then all the blood is removed from the carcass. But even a properly slaughtered animal can become non-kosher if, for example, it is cooked with dairy products.

Why is there no ban on eating pork in Christianity, for which, like Judaism, one of the main books is the Old Testament? Moreover, for many Christians (for example, Russians or Germans) pork is one of their favorite meat dishes.

The answer to this question can be found in the New Testament books. Here, for example, are the words of the Apostle Paul: “Therefore the law was a guide to Christ for us, that we might be justified by faith; But when faith comes, we are no longer under a teacher” (Gal. 3:24,25).

In other words, the Old Testament fulfilled its role - it prepared the coming of the Messiah, and from now on, following some of its commandments is not an indispensable condition for entering the Kingdom of Heaven. But initially, God’s instructions about food did not contain any prohibitions. “Every moving thing that lives will be food for you” (Gen. 9:3). Here is another passage from the Gospel that fully reveals Christ’s attitude to this issue, so sensitive in Judaism and Islam. “Food does not bring us closer to God: for whether we eat, we gain nothing; If we don’t eat, we don’t lose anything.”

There are also other thoughts on this matter.

It turned out that even scientists were interested in this ban. They say that every food taboo in religion is easily explained in terms of common sense. This is not some whim of religious fanatics, but real precautions!

The thing is that the Jewish and Muslim religions originated in hot regions, and pork is the most perishable meat. Be a little lazy with preparation, and you will face severe poisoning or parasite infestation!

By the way, for the same reason, Jews and Muslims do not eat the meat of predators and scavengers (for example, crayfish and crabs). After all, they are all carnivores, so they take on toxins and parasites from other animals. And the meat of crustaceans may even contain cadaveric poison! As a result, the sages of the past figured out that it was much easier and faster to convince their loved ones that a pig is almost a fiend of hell than to explain that this meat can be dangerous to health. In the end, we also do not teach children the basics of electrodynamics, but simply explain that they should not stick their fingers into a socket.

As an unclean animal, the pig is mentioned already in the Torah (9th century BC). The Jews' aversion to the pig was so strong that instead of the word "pig" they often said "davar acher", literally - "another thing", that is, something that it is better not even to call by its name. The negative attitude of Jews and Muslims towards pigs is explained by the uncleanliness of these animals, which even eat their own excrement, and by the fact that in hot climates their meat quickly accumulates cadaveric poison. However, Jewish teachers of the law invariably emphasized that one should not look for any rational reasons here; the Lord’s motivation is hidden from man.

Ethnographers believe that the whole point is in the peculiarities of primitive beliefs, from which many taboos migrated to later formed religions. In animal-deifying totemism, one of the earliest religious systems, it is forbidden to pronounce the name or touch those of them that are considered the gods of the tribe.

Probably, among the Semitic peoples the boar was once such a god. The cult of bestiality was supplanted by the cults of anthropomorphic gods, but ritual taboos “by inertia” continued to operate. For example, our ancestors could not call the bear by its real name - ber, and this is how this “honey-witch”, that is, “honey connoisseur,” took root. By the way, the Slavs once also had a ban on eating bear meat.

It is worth saying that the Old Testament also says that you cannot eat pig meat, but how many Christians adhere to this prohibition?

The gastronomic preferences of Muslims are very limited. All food in Islam is divided into three groups: halal, makruh and haram, which correlate with Indian sattva, rajas and tamas, and of these, only halal is completely permitted for consumption.

The Koran, like the Torah, is primarily a set of laws that determines the life of Muslims. The Qur'an prohibits the consumption of pork, carrion, improperly slaughtered livestock (without mentioning the name of Allah) and blood (5:3). However, violation of the prohibition, as is often specifically indicated in the Koran, is possible in extreme cases: “If someone, suffering from hunger, and not from a tendency to sin, is forced to eat what is forbidden, then Allah is forgiving and merciful.”

In addition, Islam prohibits killing animals without a reason, and some Muslim theologians believe that the profession of slaughtering livestock is sinful. Halal rules are less strict than kosher laws: Muslims do not have a special person who slaughters livestock, and the slaughter rules themselves are also slightly different from Jewish ones. On the other hand, Islam prohibits kosher-legal alcoholic beverages.

For Christianity, the taboo of food is less common and strict, but the sacralization of food is also typical. It is forbidden to eat something “sacrificed to idols,” that is, sacrificed by the pagans to the gods, foul eating, as well as - during fasting - meat, milk, eggs, butter, fish and some other products.

The absence of significant food taboos is due to the fact that the New Testament abolished those prohibitions that were prescribed in the Old Testament and coincided with the already listed Jewish laws. According to the teachings of Christ, food cannot defile a spiritual person: “Eat everything that is sold at auction without any examination, for peace of conscience; for the earth is the Lord’s, and the fullness of it” (1 Cor. 10:25-27).

Hinduism is characterized by a refusal to eat beef, due to the fact that the cow is a sacred animal. Many followers of this religion adhere to ahimsa, a teaching that preaches non-violence, and, accordingly, a special vegetarian diet.

Followers of Jainism, another Indian religion, even wear special bandages over their mouths and sweep the road in front of them with a broom so as not to accidentally kill living beings. Needless to say, they do not eat them in any form. Hindus try not to eat rajasic foods - those that have too strong a taste, such as coffee or tea, and tamasic foods - “tasteless, stinking, stale”, such as meat, garlic or eggs.

The origins of kosher may lie in moral commandments. When cattle are slaughtered correctly, the animal dies almost painlessly. The taboo on eating blood may also be due to considerations of humanity and reluctance to shed blood as a symbol of the soul of God's creatures. The ban on eating birds of prey and their eggs is associated with the fear that the aggressiveness of predators will be transmitted to people. The Torah even says that before the great flood all people were vegetarians, but after that the Lord gave them animals to eat.

Also interesting is the possible interpretation of the prohibition on mixing milk and meat, which subsequently evolved into a taboo on eating them in one meal: meat, as a symbol of death and murder, should not be mixed with symbolic new life, that is, mother's milk, which promotes growth cubs. It is possible that this taboo also reflected early religious ideas about the ban on boiling milk, since in them milk had a magical connection with its source, that is, it was part of the whole - a cow or goat. Accordingly, boiling milk was likened to boiling it in the udder, which was supposed to harm the animal and deprive people of milk yield.

In addition, many African tribes still have prohibitions on any mixing of milk and meat, including in the human stomach, which can be explained by fear for the health of the cow - after all, one of its dead parts, meat, is mixed with the living part, milk, and the cow symbolically eats itself, as a result of which its milk is polluted. It is likely that the ban on mixing milk and meat reflected the alienation of two types of crops - agricultural and cattle breeding, which competed with each other.

The prohibition of eating pork in Islam and Judaism was most likely a preventive sanitary and hygienic measure, because quickly deteriorating pork, in the conditions of the ancient world, devoid of refrigerators and modern medicine, could become a deadly food. In addition, the pig, with its promiscuous sexual and food preferences and obvious love of dirt, generated symbolic identification with dirty, slovenly and sexually promiscuous people. Accordingly, eating its meat could promise a person’s acquisition of all of the above qualities. Sometimes a negative attitude towards pigs gave rise to curious cases: in the 18th century, some rabbis considered the tomato a pig fruit and forbade its consumption.

And the Indian ban on eating beef may be closely related to economic reasons: in India, cow dung was used for construction and heating purposes, they were used as draft animals and produced milk, which made them more valuable than any other animal. So the image of the nursing cow began to be sacralized, and in the 4th century AD. the ban on killing cows and bulls became official law.

The ban on bread and wine prepared by non-Jews refers to the desire of the Jews to consolidate fellow believers and prevent the assimilation of other peoples. Accordingly, at any festival organized by representatives of other religions, it will be very difficult for a Jew to keep kosher. In modern cultures, similar socially determined reasons for prohibiting food in Judaism or Islam play a vital role in religious unity.

Chemical composition

The benefits of pork are due to its rich chemical composition. Here are the valuable substances that make up meat:

• Selenium is an important element for the immune system and is found in animal products. Pork is one of its most valuable sources.
• Zinc is an essential beneficial substance for the male and female reproductive system, as well as for the construction of bone and muscle tissue. 100 g of pork contains up to 20% of the daily requirement of the substance.
• Phosphorus is responsible for the beauty of hair and nails, as well as the strength of bones and teeth. This is an important source of energy for the normal functioning of the body. A 100-gram serving of meat contains up to 25% of the daily requirement of the substance.
• Iron is a substance necessary to maintain normal blood composition and the functioning of the cardiovascular system.
• Magnesium - supports the functioning of the heart muscle and stimulates brain activity. 100 g of product contains 7% of the daily requirement of the substance.
• Potassium maintains water balance in the body and also normalizes blood pressure. A 100-gram serving of pork covers up to 11% of the daily requirement for this substance.
• Vitamin B1 helps maintain a normal psycho-emotional state. Among different types of meat, pork is considered the leader in its content (up to 50% of the daily value per 100 g of product).
• Vitamin B2 has a beneficial effect on skin, hair and nails, and stabilizes body weight. Helps overcome cravings for alcohol and nicotine.
• Vitamin B6 normalizes metabolic processes and also stabilizes the activity of the central nervous system.
• Vitamin B12 improves vision and activates brain function. 100 g of meat contains up to 8% of the daily requirement of the substance.
• Creatine takes part in the formation of muscle fibers and replenishes the lack of energy.
• Glutathione cleanses the liver and restores the damaged structure of the organ.
• Taurine is a valuable amino acid that supports the normal functioning of the heart muscle. Despite the fact that the body produces this substance on its own, pork serves as a good additional source.

How to choose pork

You need to purchase meat from trusted places where they have passed veterinary control and complied with all sanitary standards; this will help avoid infection with worms. When purchasing, you should pay attention to the color of the pork; if the animal is young, then its meat is light pink, dense in consistency, and slightly matte. Old pork, as a rule, is dark red; on its surface you can find a film and rainbow tints; if you buy such a product, then the dishes prepared from it will be tough. The fact that the meat is old is indicated by the yellow and gray color of the fat; it should be white. You can press on the flesh, if it immediately straightens out, it means the pork is fresh, but when the dent does not go away for a long time, the fillet is stale. There should be no sharp unpleasant odor from the meat, under pieces of wet puddles. After purchase, pork can be stored in the refrigerator for no more than 5 days, and in the freezer for a maximum of six months. Chilled minced meat is stored for 24 to 48 hours.

Nutritional and energy value

Pork cannot be called a dietary product. This is a fairly high-calorie food. Nutritional and energy value is described in the table.

Benefits for the digestive system

When studying the benefits of pork, you should first pay attention to the digestive system. It cannot work normally without vitamins B1, B3, B6 and B9. Deficiency of these substances is a common cause of ulcerative colitis, stool disorders, intestinal atony, and liver infiltration. A sure way to make up for the lack of these vitamins in the body is to include pork in your diet.

To maintain a healthy digestive system, it is better to eat pork stewed, baked or boiled. These cooking methods allow you to preserve the greatest amount of nutrients and also ensure easy digestibility. Eating such dishes helps prevent gastritis. But it is better to avoid salted, dried or fried pork, as such products are too heavy for the stomach.

The concept of kosher (kashrut) in Judaism

Jews have more severe food restrictions. According to the instructions of the Torah and Talmud, it is allowed to eat the meat of both ruminant and artiodactyl animals. These include not only cows, but also camels, sheep, and even giraffes. But the pig, although it has hooves, is prohibited: it is not a ruminant. For the same reason, you cannot eat hare meat: it is a ruminant, but has no hooves.

Judaism strictly regulates the rules of slaughter and preparation:

1. Shokhets - butchers - kill livestock. It is important to do this in one motion without piercing the carcass.
2. Before slaughter, cattle are checked for diseases.
3. Be sure to drain the blood, remove fat and veins (prohibited by kosher).

Jews are not allowed to eat shellfish and crustaceans. Those seafood that have scales and fins are allowed. Certain prohibitions are imposed on eggs and alcohol (if it is not made according to kosher rules). Do not mix milk and meat in one meal or during cooking.

Because It is difficult to check the kosher status of a ready-made dish; great attention is paid to this at the preparation stage. There are special stores with kosher products where a Jew can purchase proven food.

Benefits for the nervous system

The benefits of pork for the body are manifested in its beneficial effect on the central nervous system. The fact is that the central nervous system cannot function normally without B vitamins, which are abundant in this meat. Here are the positive changes that occur in people who regularly eat pork:

• emotional balance;
• eliminating irritability;
• good mood;
• normalization of sleep;
• helps in the fight against depression.

Benefits for the reproductive system

It is difficult to assess the benefits of pork for men. The product helps increase testosterone levels in the body, which, in turn, is the main one in the male body. It supports erectile function and helps increase muscle mass.

An increase in testosterone levels when eating pork is due to the presence of zinc in the meat. If there is not enough substance in the body, the production of male hormone is reduced, prostate function is inhibited, and sperm quality deteriorates. Therefore, to maintain men's health and prevent infertility, it is important to eat pork.

Eating pork in Islam

Muslims must unconditionally observe this prohibition, since the worship of Islam is the basis of their entire life. One can only guess that such restrictions are designed to ensure safety not only for the soul of any Muslim believer, but also for his body. Literally, the Koran says the following on this matter: “A true Muslim should eat only high-quality food. He should definitely give up blood and pork. Only then can he count on Allah’s forgiveness and condescension. Only then will he save his own life.”

There is another explanation why Muslims cannot eat pig meat; according to it, in hot countries where Islam is mainly preached, pork spoils very quickly. But this statement does not stand up to criticism.

Benefits for the cardiovascular system

When considering the benefits of pork for the human body, it is worth paying attention to the cardiovascular system. Meat contains all the necessary vitamins, acids and microelements that maintain stable blood pressure, ensure continuous stable blood circulation, and contribute to the enrichment of tissues with oxygen.

Zinc and magnesium, which are found in sufficient quantities in pork, support the health of the heart muscle. The amino acid arginine cleanses blood vessels and stimulates normal blood circulation. Also, properly cooked lean pork normalizes blood cholesterol levels.

Benefits for the muscular system

Pork is one of the best sources of proteins, which are an important building material for muscle fibers. It is this type of meat that contains high-quality protein, which is vital for strength training. If the body does not receive enough proteins, a sharp loss of muscle mass, as well as muscle tissue degeneration, is possible. Moreover, a sufficient amount of protein in the diet is the key to physical endurance and activity throughout the day.

Pork and weight loss

The desire for an ideal figure forces you to make serious changes to your diet. Pork and the diet menu are considered completely incompatible things. And completely in vain. Tender neck or tenderloin, prepared by stewing or boiling, is an excellent basis for a dietary diet. And that's why:

• the nutritious product provides the body with the necessary resources for normal functioning (it contains many times more vitamins than beef and even more so poultry);
• pork meat stimulates the body's energy production;
• To satisfy the feeling of hunger, you need a very small portion of pork.

Possible harm

The health benefits and harms of pork are an important issue that should be carefully studied if you plan to include this type of meat in your diet. Here are the possible harms from consuming the product:

• Pork contains large amounts of growth hormone. Therefore, if you consume too much of the product, there is a risk of hypertrophied inflammation and the development of benign formations.
• Excess histamine, which pork is rich in, leads to the development of allergies, activation of inflammatory processes, and diseases of the biliary tract. It is also fraught with skin problems.
• According to virologists, pig lung tissue, which is part of the flask, is an ideal environment for the development of the influenza virus. Moreover, once the virus enters the body, it can manifest itself only after a while.
• Pork is quite fatty and difficult to digest meat. If you eat it often and in large quantities, it can cause liver disease.

Some biological similarities and analogies

It is known that the internal anatomical structure of a pig is very similar to that of a human. Therefore, where there is a ban on sectional studies on humans, they are carried out on pigs. There are great similarities in the structure of the skin.

The criminals, the organizers of the massacres Hamann and Kurten, processed human meat into sausages and sold it, passing it off as pork, since it is almost impossible to establish differences in taste.

During the First World War, a man was identified who processed the meat of dead women into sausages. One of the residents of New Guinea, who ate his wife and daughter in turn, said: “It was so delicious.” On the islands of Polynesia, where cannibalism exists, it is believed that there is no difference in taste between pig and human meat.

The similarity between humans and pigs is also manifested in the commonality of biochemical processes. According to Lettre, during therapy with freshly prepared cells, high-molecular compounds exhibit tropism for the organs and tissues from which they are prepared.

Myths about pork

Information about the dangers and benefits of pork is often based on unsubstantiated myths. Here are the main ones:

• Pork smells bad. This does happen, but it is extremely rare. This mainly concerns home production. And in industrial enterprises, the animals’ diet is carefully monitored and castrated several months before slaughter, which virtually eliminates the possibility of an unpleasant odor.
• The most dangerous kebab is pork. The harm and benefits of pork kebab are no more and no less than from other meat. A black crust on chicken is no less dangerous than a similar soot on pork, because both are carcinogenic.
• Pork is addictive. This statement is not entirely true. You eat pork because it tastes good, not because you are addicted. Nobody talks about addiction if the diet is dominated by poultry or beef?
• Pork is the “favorite” meat of parasites. In fact, they live in any living organism. If you follow the rules of heat treatment, you will not be in any danger.
• Pork should not be given to children. In fact, the benefits of boiled pork for children are invaluable. Nutritionists recommend introducing complementary foods after months. You should start with a teaspoon of low-fat meat puree. Depending on the reaction of the child’s body to such complementary foods, adjust the portion size.
• Pork causes stomach upset. Quality meat in moderation has the most positive effect on the digestive system. Moreover, it prevents the development of gastritis.

History in the Qur'an

Turning once again to the surah of the Koran, we can see that the wicked, whom Allah cursed, were turned into monkeys and also into pigs. The Quran says: “These are those whom Allah cursed, with whom He was angry and whom He turned into monkeys and pigs and who worshiped the tyrant. They will take an even worse place and go further astray.”

The words spoken in the Koran are enough for a Muslim who religiously follows the law of Allah, believing in the wisdom of the Divine law, to accept this prohibition and unquestioningly follow the instructions of the Koran. But it is also important that a person understands the wisdom of the divine law given in the Qur'an.

It is important to realize that all the prohibitions introduced by Allah in the Quran for a Muslim are dictated solely by the mercy of the Almighty, his desire to save a person from everything that can harm him, since Allah is Great and Merciful.

Selection of quality meat

In order for the benefits of pork meat to be fully realized, it is important to eat a high-quality product. Here are some points to pay attention to when purchasing:

• Do not buy meat from spontaneous trading places. Choose only those stores and markets where sanitary standards are observed.
• You can recognize high-quality young meat by its pale pink color, matte surface and dense elastic texture.
• If you buy meat with lard, make sure that the fat layer is white. If they are yellow, it means the pork is old.
• The smell of meat should be fresh and pleasant without any foreign impurities.

Is there a ban on food in Christianity?

Food restrictions for Christians exist only during Lent. The strictest and longest is Great Lent before Easter. During it, you cannot eat meat, eggs, milk, avoid alcohol, and do not add vegetable oil. Asceticism in food should cleanse the body and soul. The spiritual component is no less important - you should pray and do good deeds.

There are no restrictions beyond fasting. In Christianity there are no concepts of clean and unclean animals, unauthorized products. The New Testament removed the restrictions of the Old (which coincide with the Jewish ones).

Delicious tips

Different parts of pork have different textures, tastes, and nutritional and energy values. Therefore, each of them needs an individual approach to processing and preparation. Here are the basic tips from housewives for preparing delicious and healthy dishes:

• The head, shank, legs, tail are excellent raw materials for jellied meat. By the way, the benefits of pork jellied meat are invaluable for people suffering from diseases of the musculoskeletal system, because the dish contains a lot of collagen, which is necessary for healthy joints.
• Neck and tenderloin are tender, lean meats that are great for roasting in the oven or cooking over an open fire. You can also cook soups with this pork.
• Loin and ham are excellent raw materials for making minced meat. You can cook rich borscht on the ham bones.
• A spatula with a small layer of fat is suitable for homemade sausages, kebabs and broths.
• The peritoneum is very fatty, and therefore suitable for stewing. You can also make filled rolls from this part.

Housewives' opinions

It is also worth asking housewives and those who are fans of this type of meat about the benefits and taste of pork. Here are the main reviews:

• The ideal combination is pork and cabbage. It is both tasty and healthy (both second and first courses).
• Boiled pork has the maximum benefit. In order for the meat to be completely cooked, but not lose its beneficial properties, after the water boils, it needs to be heated for another hour and a half.
• You can really lose weight by eating pork. Meat quickly gives you a feeling of fullness, which allows you to reduce portion sizes.
• If you eat properly cooked (boiled, stewed or baked) pork at least a couple of times a week, your health and appearance will significantly improve.
• If pork was not previously in your diet, you need to introduce it in small portions so that the body gets used to digesting and assimilating this “heavy” product.

Legends

Since ancient times, humanity has wondered why eating pork is fraught with problems and forbidden. It is not without reason that there are many different legends and fables in connection with this topic. According to one of these legends, when God allegedly cursed a man, he turned him into a pig, so eating pork is the same as eating one’s own kind, which means it is a mortal sin. According to another legend, a girl was turned into this animal. God did this to demonstrate to humanity the miracle of reincarnation. Since then, people have been afraid to eat pork, because there is always a danger that a person converted by God could reside in the form of this unclean creature. Naturally, the legend cannot be taken as a reliable source.