Pork is the culinary name for the meat that comes from domestic pigs, and it is one of the most widely used meats in our diet. But is pork healthy? As a red meat, pork has a reputation for being unhealthy and bad for us, but according to experts, if consumed in moderation, pork can be a very good addition to a healthy diet. Pork is rich in protein and some essential vitamins, minerals, and amino acids that are good for our overall health. Below are six reasons why it's good to eat a tasty piece of pork every now and then.
1. It contains good fats
It's true that some people eat more calories and have too much fat in their diets, but we all need a certain amount of fat to fuel our growth and activities. Pork does contain fat, but different pork cuts have different amounts of fat, which is mostly made up of saturated and monounsaturated fats. The leanest, most tender parts of pork contain about 6% fat (or 6 grams of fat per 100 grams of meat).
2. It is rich in proteins
Pork is an excellent source of protein in the diet, which means that 100 grams of pork meat contains half of the recommended daily amount of protein. Among other things, protein plays an important role in the regeneration of cellular tissue and in the process of building muscle mass. Eating high-quality proteins like those found in pork, along with exercise, can help slow down muscle degeneration and maintain healthy muscles.
3. It is a source of important vitamins
Pork contains several types of vitamins and minerals that are essential for the optimal functioning of the human body. Pork is particularly rich in vitamin B12 and only 100 grams of this red meat can provide 70% of the recommended daily intake of vitamin B12. Vitamins B6 and B12, which can be found in ample amounts in pork, are also essential for blood cell formation and brain function.
4. It is rich in important minerals
Pork is also rich in zinc, selenium, and phosphorus—minerals that stimulate the growth of new cells in the body and strengthen the immune system, teeth, and bones. This type of red meat also contains iron and magnesium, which are important for the normal functioning of numerous enzymes. Not only that, the iron in red meat is very easily absorbed by the human digestive system.
5. It is low in carbohydrates
Along with fat and protein, carbohydrates are a source of energy in our diet. Reduced carbohydrate intake is usually recommended for people who want to lose weight or people who have diabetes. Pork has a very low amount of carbohydrates. For example, a roasted pork leg does not contain any carbohydrates at all, while bacon contains 1.70 grams of carbohydrates per 100 grams of meat.
6. It contains the important amino acid beta-alanine
Pork contains the amino acid beta-alanine, which helps human bodies to form a compound called carnosine. Carnosine is extremely important for muscle function and numerous studies have proven that high doses of beta-alanine supplements taken for four to ten weeks can lead to a 40 to 80 % increase in carnosine levels in muscles. High levels of carnosine are also associated with less fatigue and greater muscle performance.
Healthy Cooking Tips:
If you don't want to exclude pork from your diet, try switching from bacon, ham, and sausages to unprocessed and lean pork, which is so much healthier for you and your family. Go to your local butcher shop and ask for lean cuts such as pork loin or boneless pork sirloin. The leanest cuts of pork always come from the leg, loin, and fillet, and they are timmed of external fats. Bacon is very high in saturated fat and cholesterol, and therefore it's not good for everyday eating. When you're buying pork meat, always trim off the excess fat before storing or cooking. Also, it's best to make your own marinade for the meat. Marinated pork can be kept in the fridge for up to five days and can even be frozen, but it must be eaten within four months. When you're cooking pork, avoid deep frying it in a pan—instead try grilling, stir-frying, stewing, or roasting the meat, which is healthier.
The content is intended to augment, not replace, information provided by your clinician. It is not intended nor implied to be a substitute for professional medical advice. Reading this information does not create or replace a doctor-patient relationship or consultation. If required, please contact your doctor or other health care provider to assist you in interpreting any of this information, or in applying the information to your individual needs.
