Pork has increasingly been forgotten as a risk factor for our health. And the truth is that it can be very rich. It is known that it is not the healthiest and that myth is not unfounded. These are some of the risks of this delicious meat:
- Hepatitis E Something not well known, but very well researched, is that pig liver is the main transmitter of hepatitis E. A virus that infects 20 million people each year and can cause fever, fatigue, jaundice, vomiting, joint pain and swelling of the liver. It can also cause liver failure and even death. This stubborn virus can survive 3/4 meat temperatures. However, heat is the best weapon against infection. Cook all pork for at least 20 minutes to an internal temperature of 71°C (160°F).
- Multiple sclerosis The strong link between pork and multiple sclerosis has been known at least since the 1980s, when researchers analyzed the relationship between per capita pork consumption and MS in dozens of countries. MS that attacks in adulthood may be due to environmental exposures during adolescence.** Another of the dangerous factors of this meat.
- Liver cancer and cirrhosis Many liver problems tend to be related to some predictable risk factors, such as hepatitis B and C infection, exposure to aflatoxin (produced by mold), and excessive alcohol consumption. But within scientific research there is another possible link: pork. This is thanks to nitrosamines. These compounds have also been linked to damage and cancer in a variety of organs, including the liver. And one of the largest dietary sources of nitrosamines is processed pork.
- Yersinia In the United States alone, Yersinia causes 35 deaths and nearly 117,000 cases of food poisoning each year. How does this get into our bodies? With undercooked pork. The acute symptoms of Yersiniosis are quite intense. Fever, pain and diarrhea with bleeding. In the long term, poisoning victims face a 47-fold increased risk of reactive arthritis, a type of inflammatory joint disease. So don’t trust us!
