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Turkey Bacon NOT Pork Bacon, why??

 

Ok, so we all LOVE bacon, I know. I have loved it for so long and was one of those people that believed that everything tasted better with bacon. After I started working in the health food industry, I began learning the truth behind the dangers of pork and I started to put 2 and 2 together. So, in summary, I truly believe that although bacon is so delicious - there is so much going on wrong in the meat, that we have to try not to eat it at all. So....turkey bacon is a logical thing to grow to love. Do some real investigation into pork and you will begin to see why it should be on EVERYONE's NO list.

Dangers of Eating Pork

Pork is today one of the most widely eaten meats in the world. It is eaten throughout Europe, North and South America, Africa and many parts of Asia. Pork has become very popular because it is extremely cheap and easy to produce when compared to sheep or cattle. There are various cultures that do not eat pork, for example those who follow the Jewish or Muslim faiths. Let us put religion aside and concentrate on the facts about pork and the dangers that it contains.

Pigs are scavengers and will eat any food anywhere. This can include worms, rotting carcasses and dead insects. Worst of all, pigs eat their own waste excrement as well as that of other pigs. One can only imagine where all those toxins go. How do pigs get rid of their own toxins if they continue to eat their excrement? Did you know that pigs do not sweat; they cool themselves using water or mud. So getting rid of toxins via sweating is not an option. Surely, if pigs are unable to get rid of toxins, some of it has to be stored in their flesh. Think about that the next time you take a bite on a pork sausage.

Speaking about sausages, did you know that pork sausages are loaded with undesirable and unhealthy fat? A lot of coloring has to be used to make the meet look appetizing. Did you know that the European food safety authority recently found that the coloring used in cheap sausages can cause cancer? Most of us like crispy bacon with our eggs, right? Do you want to know why it is so tasty? The reason is the high levels of fat and salt that is contained in bacon. In fact, Bacon is one of the meats with the highest fat content. The same goes for salami; you must have noticed the marbling effect of the white fat in each slice.

Still craving for that crispy bacon? Are you still not convinced that eating pork can be dangerous? Okay, have you considered the genetic link between pigs and humans? Why would you, they are completely different species of animals to humans, right? Are we really that different? Some of you would be very disturbed to know the real truth about pigs and their genetic make-up. You may not want to think about it, but consider this, is ignorance really bliss?

We should really be a lot more careful about what you put into our bodies. Although certain foundations encourage the consumption of pork as a safe source of protein, they fail to inform us about the pitfalls. It is genuinely up to us to make up our own minds about what is good for us and what can be dangerous to health. The only way to do this, is to ensure that you improve your knowledge and understanding of the subject. Do not be confused by marketing of the pork industry. You may be shocked by what you learned, but at least you will know the truth.

One book that I found very interesting and highly recommend is the best selling book, "The 9 Steps to Keep the Doctor Away", which is written by Dr Rashid Buttar. Here you will learn the genetic link between pigs and humans, and how close they actually are to each other. You will also learn all about the various toxicities and how they affect your health. The book sets out a detailed plan to help you get rid of toxins and to bring the body back to optimal health. For more information on the bestselling book by Dr Rashid Buttar, please visit: http://www.the9steps.com

Article Source: http://EzineArticles.com/?expert=James_Bryce

Presence of Helicobacter suis on pork carcasses.

Abstract

Helicobacter (H.) suis is a world-wide spread pathogen which not only colonizes the stomach of pigs, but is also the most prevalent gastric non-H. pylori Helicobacter (NHPH) species in humans. H. suis infections are associated with gastric lesions both in pigs and in humans. Recently, the presence of viable H. suis bacteria has been demonstrated in minced pork, suggesting that manipulation or consumption of contaminated pig meat is a possible route of transmission of this zoonotic agent. The main goal of this study was to determine the extent of pork carcass contamination with H. suis at slaughter. In two consecutive studies, the occurrence of H. suis DNA was assessed in scalding water, head and mouth swabs, mesenteric lymph nodes, palatine tonsils and on the chest, shoulder and ham region of pork carcasses from three slaughterhouses using qPCR with ureA gene based H. suis-specific primers. H. suis DNA was detected on carcasses in all slaughterhouses, in 8.3% of all 1083 samples. It was found in all sampled matrices, except for the palatine tonsils and scalding water samples. Contamination levels of dressed pork samples did not exceed 184 genomic equivalents per 100cm(2) (shoulder, ham) or 300cm(2) (chest). All positive PCR products were subjected to sequence analysis of the ureA gene to confirm the identification of H. suis bacteria. Using multilocus sequence typing (MLST) on a selection of the positive samples, 5 unique sequence types (STs) could be assigned. Multiple H. suis strains were present on samples derived from one specific pig herd. Since H. suis DNA was detected in 11% (n: 90) of the mesenteric lymph nodes derived at the slaughterhouse, it was determined whether these organisms can colonize the mesenteric lymph nodes after experimental infection. Despite high-level colonization of the porcine stomachs with the H. suis strain, no H. suis DNA was detected in the mesenteric lymph nodes at four weeks after experimental infection. This might indicate that its presence in these tissues of slaughtered pigs is due to contamination during the slaughter process, but further studies are necessary to confirm this. In conclusion, we demonstrate a relatively high prevalence of H. suis on pork carcasses.

Copyright © 2014 Elsevier B.V. All rights reserved.

KEYWORDS:

Foodborne pathogen; Helicobacter suis; Pork carcass; Zoonotic agent

PMID:
25058686
[PubMed - in process]