Thoughts on the 'other white meat' pork

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snowlion
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Re: Thoughts on the 'other white meat' pork

Postby snowlion » Thu Apr 26, 2012 4:38 am

chocoholic wrote: Most lard is rendered before it gets to you, so strictly speaking you probably aren't eating it "raw". Even if you are genuinely eating raw pig fat I would argue that it is simply a matter of time before you are ill (if you haven't been so already and mistakenly attributed it to something else).

You probably wouldn't drive around without a seatbelt on or have unprotected sex with strangers, and much less brag about it. What is so different here? You do not understand the potential risks or the potential dangers. Trichinosis may be relatively rare, and much the same could probably be said about Taenia Solium and Hepatitis E, however Salmonella certainly isn't. Really it is just a game of Russian Roulette. You may be "winning" now but you cannot forever, and ultimately what is the point? The potential benefits are negligible and there is a very real risk of food poisoning.

This lard is not rendered , it still has tissues attached and blood on it. I ask that they freeze it for 14 days before they give it to me and only thaw small batches for eating. I render some of it , but mostly I just eat it raw. The benefits are the enzymes are intact particularly lipase. Also I can carry it around in a bag, with rendered lard I would have to have a container as it is basically grease. I also eat spoonfuls of the rendered lard to stave off sugar cravings. Only leaf lard however because backfat has a nasty porky flavor. I also eat beef fat raw (not suet which is waxy, just beef fat) as well as raw beef. Sometimes I freeze it for 14 days for safety, other times I just eat it out of the package. I would reccomend that other people make sure to freeze for 14 days before eating anything raw just to be sure. I am sure chocoholic will have a study proving that this is still unsafe however. :mozilla_yell:
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chocoholic
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Re: Thoughts on the 'other white meat' pork

Postby chocoholic » Thu Apr 26, 2012 4:47 am

snowlion wrote:The benefits are the enzymes are intact particularly lipase.


There is as much rationale behind doing so as drinking your own urine, homeopathy, magical healing holograms/crystals and other such dubious practices.

I am sure chocoholic will have a study proving that this is still unsafe however.


Have you studied meat science? I have a sneaking suspicion you haven't.

Most pigs carry Salmonella and in a sense it gets "re-activated" in periods of stress. Being transported to an abattoir, being mixed with other pigs, being kept in the lairage for several hours, etc is all incredibly stressful for pigs and funnily enough levels of Salmonella and environmental contamination are very high around this time. Regardless of how careful you are you are going to get some contamination of the carcass, whether it's by introducing contamination from the skin to the carcass or leakage of gut contents during evisceration. It does not take much, you could infect yourself many times over with the amount of bacteria you could fit on a pinhead. Abattoirs in the US are so worried about this that they routinely treat carcasses with antibacterial agents like lactic acid. Now Salmonella is just one example, there's Enterobacter, Pseudomonas, E Coli, Klebsiella, etc, all of which could do you or someone else (especially if you happen to cook for children, the elderly and the immunocompromised) a great deal of harm.

It is much easier to (some would say ignorantly) dismiss something when you haven't studied it in detail and don't have a clue what you're talking about.

vicenteumanzor
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Re: Thoughts on the 'other white meat' pork

Postby vicenteumanzor » Fri Apr 27, 2012 7:49 am

chocoholic wrote:
snowlion wrote:This "may" be the case. Also you could find a responsible farmer who raises ,feeds and houses their animals right.


The problem is that the vast majority of people do not have a clue about pig rearing. Probably the only time that they will visit the pigs is when the sun is shining, everything is running relatively smoothly and you're escorted round by the farmer (who will dutifully give you his sales pitch and steer you away from any nastiness). All you are really getting is a tiny snapshot of what really happens.

A lot of it boils down to luck and trust.

They raise their chickens and pigs on pasture ,and I actually eat the leaf lard raw. Not dead yet. Also I found an article (my left click is disabled at the library I use so I can't link) on yahoo today that states trichonosis is very rare nowadays.


Most lard is rendered before it gets to you, so strictly speaking you probably aren't eating it "raw". Even if you are genuinely eating raw pig fat I would argue that it is simply a matter of time before you are ill (if you haven't been so already and mistakenly attributed it to something else).

You probably wouldn't drive around without a seatbelt on or have unprotected sex with strangers, and much less brag about it. What is so different here? You do not understand the potential risks or the potential dangers. Trichinosis may be relatively rare, and much the same could probably be said about Taenia Solium and Hepatitis E, however Salmonella certainly isn't. Really it is just a game of Russian Roulette. You may be "winning" now but you cannot forever, and ultimately what is the point? The potential benefits are negligible and there is a very real risk of food poisoning.

Mainstream wrote:I thought they prevented trichinosis by giving pigs a shit load of antibiotics in the feed...these antibiotics would not be good for human health.


Trichinella Spiralis is a type of worm based parasite, antibiotics cannot treat or prevent it. It is susceptible to some anthelmintics but once they have become encysted within muscle it is even more difficult to treat. A lot of the prevention/control relies upon breaking the lifecycle of the parasite (ie; rodent control, banning the use of pig swill) and meat processing (ie; condemning heavily infected carcasses, deep freezing for several weeks, good food hygiene).

Thanks for the info
Chente~Chente

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BSW
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Re: Thoughts on the 'other white meat' pork

Postby BSW » Sat Apr 28, 2012 11:40 am

Pork will give you cancer,diabetes, worms, rotting teeth, old age, premature death, blather blather blather.

Pork is good food, bacon is awesome if you can get it nitrate free even better. If you want raw meat better off with beef. (frozen two weeks)

Lard is wonderful stuff, laden with monounsaturates. It has a very high smoke point making it possibly the best cooking oil there is for high heat applications (and ghee or clarified butter). If you are afraid of saturated fats (and less and less people are when they realise that the french paradox is not really a paradox but the typical outcome), consider high heat cooking with other oils means you are eating oxidized oil which regardless of type of fat is bad for you.
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Brooklyn_teacher
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Re: Thoughts on the 'other white meat' pork

Postby Brooklyn_teacher » Sat Apr 28, 2012 12:49 pm

I ate a thick ass pork chop tonight. I slathered that thing in zatar spices and fresh ground pepper, marinated it in olive oil and lemon juice with crushed garlic, browned it in a pan with some butter to get the crust nice and then baked it for 22 minutes at 375. Now I feel ready to kick some ass.
I hope we shall crush… in its birth the aristocracy of our moneyed corporations, which dare already to challenge our government to a trial of strength and bid defiance to the laws of our country.

vicenteumanzor
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Re: Thoughts on the 'other white meat' pork

Postby vicenteumanzor » Sat Apr 28, 2012 1:42 pm

Brooklyn_teacher wrote:I ate a thick ass pork chop tonight. I slathered that thing in zatar spices and fresh ground pepper, marinated it in olive oil and lemon juice with crushed garlic, browned it in a pan with some butter to get the crust nice and then baked it for 22 minutes at 375. Now I feel ready to kick some ass.

DAMN! That sounds fuckin' delish! :clap:
Chente~Chente

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Re: Thoughts on the 'other white meat' pork

Postby Primate » Sat Apr 28, 2012 4:36 pm

Bacon tastes good. Pork chops taste good.

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Inquisitor
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Re: Thoughts on the 'other white meat' pork

Postby Inquisitor » Thu May 03, 2012 8:12 am

Sewer rats might taste like pumpkin pie but I'd never now because I wouldn't eat the filthy motherf***kers.
lightweights wrote:I also find your idea of taking heroin through a suppository quite perverse.

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Re: Thoughts on the 'other white meat' pork

Postby lightweights » Thu May 03, 2012 8:13 am

Inquisitor wrote:Sewer rats might taste like pumpkin pie but I'd never now because I wouldn't eat the filthy motherf***kers.

personality goes a long way!
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snowlion
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Re: Thoughts on the 'other white meat' pork

Postby snowlion » Thu May 03, 2012 8:22 am

BSW wrote:Pork will give you cancer,diabetes, worms, rotting teeth, old age, premature death, blather blather blather.

Pork is good food, bacon is awesome if you can get it nitrate free even better. If you want raw meat better off with beef. (frozen two weeks)

Lard is wonderful stuff, laden with monounsaturates. It has a very high smoke point making it possibly the best cooking oil there is for high heat applications (and ghee or clarified butter). If you are afraid of saturated fats (and less and less people are when they realise that the french paradox is not really a paradox but the typical outcome), consider high heat cooking with other oils means you are eating oxidized oil which regardless of type of fat is bad for you.

Thank you!!!
Little by Little , I will get it done.


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