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Pork
Small study by weston a price org seems to indicate that pork causes weird clotting behavior in the blood. Maybe this is part of the explanation why many dont feel great eating pork, myself included.
CONCLUSIONS
1. Consuming unmarinated cooked pastured pork produces blood coagulation and clotting in blood examined at five hours after eating; however, consuming marinated cooked pork does not produce any blood coagulation or clotting.
2. Consuming processed forms of pastured uncured pork, including bacon and prosciutto, does not produce any blood coagulation or other visible changes in the blood at five hours after eating.
3. Consuming unmarinated cooked pastured lamb does not produce any blood coagulation or other visible changes in the blood at five hours after eating.
4. No changes in white blood cell activity, white blood cell clumping, crystals, microbes, or spicules (indicating liver stress), were found before or after consumption of all five preparations of pork and lamb.
The results suggest that unmarinated cooked pastured pork may be unique in producing these coagulation effects on the blood, which also appeared quite rapidly, in less than ten minutes after blood draw, and did not clear up during an hour of observing the blood under the microscope.
The early blood coagulation and clotting observed after consuming cooked unmarinated pork are adverse changes in the blood. A shorter blood coagulation time is associated with increased systemic biochemical inflammation as well as the possible formation of blood clots in the body, as in heart attack or stroke. This condition in the blood, if chronic, is associated with increased risk of chronic degenerative disease, including cardiovascular disease, cancer, autoimmune disorders and others.2
What is it about unmarinated cooked pork that may produce biochemical inflammation and early blood clotting? A literature search revealed use of pork in the Materia Medica of ancient China. In Chinese medicine, “pork has the medical properties of being bitter, somewhat cooling, and slightly poisonous, and was used for chronic madness.”3 Yet pork is the most common meat consumed in China, indeed throughout Asia. Usually it is marinated in vinegar before it is cooked; pickled pork is also a common dish throughout Asia.
It is well known that allergies cause unwanted inflammation. Is this a possible link? In modern medicine, meat allergies are rare in adults, typically outgrown during the first few years of life.4 Those who are allergic to pork are typically sensitive to pork serum albumin.
There is also an interesting link that has been found between sensitivity to pork meat and cats, as these two allergies are frequency associated, suggesting a crossed allergenicity.5 That is, those with allergy to pork frequently have respiratory allergies to cats. However, in this study, the subjects were allergic neither to pork nor cats. In searching the modern scientific and medical literature for clues, nothing was uncovered that might explain the results of this study.
What is most notable, however, is that the results demonstrate the wisdom of traditional food preparation. The processing of pork in customary ways by salts and acidic marinades makes pork safe for consumption— not only by inactivating parasites, killing off noxious bacteria that may cause food poisoning, and promoting safe fermentations in the meat that add flavor; traditional processing of pork also seems to prevent the inflammatory and blood clotting effects as observed here through live blood analysis, although we do not know why. We speculate that raw pork contains a toxin, unidentified to date, and that heat alone from cooking cannot destroy it, but that fermentation with salt, and also acid plus heat, do so. This toxin in pork, if it exists, is therefore heat-stable and requires further denaturation by salt or acid in order to detoxify it. This is exactly what traditional pork preparation provides.
I'm well aware of that WAPF idea, and the video is scary, but Sally herself has countered it with anecdotes about how prevalent pork is in many health-producing diets. Perhaps, as the article says, we should be "curing" it in some way such as marination.
Very interesting about how pork is said to help madness and I can't help but wonder if that is about B1.
If marination helps, is the problem on the surface of the meat? Perhaps we should also just be sure to wash it.
I have particular problems with amines, which are broken down proteins. I think pork is especially apt to create things like amines IIRC.
I'm forgetting, do they also have controls in the study in which they see if beef or chicken causes the same change in blood?
It's hard for me to respect anyone who still says cod liver oil is ok... This doesn't just include the WAPF but also the WAPF adjacent. It's been long enough for people to realize...
Quote from lil chick on May 2, 2024, 6:47 amIf marination helps, is the problem on the surface of the meat? Perhaps we should also just be sure to wash it.
I have particular problems with amines, which are broken down proteins. I think pork is especially apt to create things like amines IIRC.
I'm forgetting, do they also have controls in the study in which they see if beef or chicken causes the same change in blood?
It's hard for me to respect anyone who still says cod liver oil is ok... This doesn't just include the WAPF but also the WAPF adjacent. It's been long enough for people to realize...
yeah maybe its the amines. im quite unsure about why pork seems to be detrimental to many. One obvious reason is that its high in PUFA if feed conventionally but if you eat lean parts that should mostly be a non issue. its clearly not the entire story with pork. chicken have the same issue with PUFA but if i eat lean chicken that seems to work fine.
Think your wholesale discounting of WAPF is a bit premature. I just found out about the whole low-vitamin-a community is a thing. I would bet its one of the smallest most niche dietary communities out there. just starting seeing stuff about it on twitter in the last months.
Hi @kularity! 5 years ago when I discovered Grant I told the WAPF about it and they rejected the notion. Perhaps I should tell them again of my progress. I think you are right that I might be harboring a bit of a chip on my shoulder that needs tending.
I don't think anyone gets everything right. The WAPF has some ideas that I do like. For instance, I really love their realmilk project.
Quote from lil chick on May 3, 2024, 5:07 amHi @kularity! 5 years ago when I discovered Grant I told the WAPF about it and they rejected the notion. Perhaps I should tell them again of my progress. I think you are right that I might be harboring a bit of a chip on my shoulder that needs tending.
I don't think anyone gets everything right. The WAPF has some ideas that I do like. For instance, I really love their realmilk project.
Damn your a low-VA veteran! and still alive, thats some evidence for vA not being a vitamin.
Try telling them again. i imagine its pretty painfull for someone to admit their advice might have hurt people ...
Quote from Judy on April 30, 2024, 3:46 pmPork fat is mostly mono-unsaturated, very similar to olive oil. My preferred fat for frying is refined olive oil; it can take high heat without breaking down or going rancid. Tallow would be better, but it is expensive and hard to find. Keep the temperature relatively low and the frying time short and never, never reuse the fat!
I had a stress test that showed my beating heart on a screen in real time. The cardiologist said I had zero plaque in my heart and arteries and that my risk of a heart attack or stroke was zero. I think that means what I"m doing works! (I've also been doing a low-carb diet for 24 years.)
If conventionally feed pork fat is very high in PUFA which is terrible.
Coconut oil is also an option for frying.
I always wonder about pork. For a lot of reasons (PUFA content, treatment of conventionally raised pigs, monogastric animals eating low-quality feed, many religions historically don't allow pork consumption, etc.), I generally avoid most pork. However, I have always loved the taste of pork, especially sausage and bacon. I love the taste of it even more than beef, which has been the staple of my diet for 5+ years.
I tend to think our taste buds are very intelligent. Why is it that my taste buds react so well to something that has so much (in theory) wrong with it? Perhaps it is the thiamine?
Quote from jjk_learning on May 7, 2024, 6:25 amI always wonder about pork. For a lot of reasons (PUFA content, treatment of conventionally raised pigs, monogastric animals eating low-quality feed, many religions historically don't allow pork consumption, etc.), I generally avoid most pork. However, I have always loved the taste of pork, especially sausage and bacon. I love the taste of it even more than beef, which has been the staple of my diet for 5+ years.
I tend to think our taste buds are very intelligent. Why is it that my taste buds react so well to something that has so much (in theory) wrong with it? Perhaps it is the thiamine?
If it's the taste maybe you just don't salt and season your beef well enough? Sausage and bacon is pretty high in salt.
Quote from Janelle525 on May 7, 2024, 8:48 amQuote from jjk_learning on May 7, 2024, 6:25 amI always wonder about pork. For a lot of reasons (PUFA content, treatment of conventionally raised pigs, monogastric animals eating low-quality feed, many religions historically don't allow pork consumption, etc.), I generally avoid most pork. However, I have always loved the taste of pork, especially sausage and bacon. I love the taste of it even more than beef, which has been the staple of my diet for 5+ years.
I tend to think our taste buds are very intelligent. Why is it that my taste buds react so well to something that has so much (in theory) wrong with it? Perhaps it is the thiamine?
If it's the taste maybe you just don't salt and season your beef well enough? Sausage and bacon is pretty high in salt.
It's a good thought, but I do add salt to my beef a lot of times (and have often salted it significantly) and I still prefer the taste of sausage. (And don't get me wrong, I love ground beef and steak.)
Could just be that its a fatty meat. Try some fattier cuts of lamb or beef such as brisket.
Think Miki Ben Door makes compelling arguments that we evolved as "fat hunters" as he coins it. I think humans have pretty strong fat hunger.
https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0028689