How pork affects the human body
Pork remains a controversial product in the circles of scientists who study the effects of this product on the human body. Experts claim that pork meat contains growth hormone, which provokes obesity and malignancy. The livestock product itself is exorbitantly fatty, which causes excessive fat storage in the tissues and leads to rapid weight gain when consumed regularly. However, we are talking about exactly the abuse of the product.
The benefits of pork
In terms of its positive effects on the body, pork contains large amounts of magnesium and zinc, as well as lysine, which plays an important role in bone formation. One serving of the product provides a person with a month's supply of vitamin B12. There is no need to fear the deleterious effects of pork in moderation in the diet. For more frequent consumption is better suited white meat of chicken, which is lean, dietary product and a good source of animal protein.
In addition to vitamin B12, pork also contains a number of other nutrients:
- Thiamine. Pork is especially rich in thiamine, one of the B vitamins, which plays an important role in the digestion of fats, proteins and carbohydrates. Also known as vitamin B1.
- Selenium. The best sources of this important mineral are animal products such as meat, seafood, eggs, and dairy products. This element thinens the blood and prevents blood clots, and is necessary as a preventive measure against cardiovascular diseases.
- Zinc. Essential for the health of the brain and immune system. It also gives hair, skin and nails a healthy and attractive appearance. Lack of this element in the body provokes problems with metabolism.
- Vitamin B6. Plays an important role in brain function, improves mood and memory.
Recommendations for choice and consumption
Like most animal products, pig meat is an excellent source of protein, which is involved in building muscle and helps keep the body toned. It is important not to choose pork that is too fatty and to cook it intensively before consuming it.
Consumption of raw or semi-cooked meat is not only detrimental to the stomach, but also carries the risk of contracting intestinal parasites and various infectious diseases. However, intensive heat treatment, as well as pre-freezing completely removes this possibility.
The harm of pork meat to the body
As for the carcinogenicity of the product, it can be argued. Although the World Health Organization has classified red meat, which includes pork, in Group 1 (products that cause cancer), the data change every year, and many of the points studied are called into question. For example, some studies have shown a link between eating pork and the occurrence of colorectal cancer or gastric cancer in humans. However, all of this data is not statistical and requires additional research.
The official WHO website lists reasons to limit the consumption of all kinds of red meat. Among them are the following: harmful substances released from meat during cooking, as well as the presence of heme iron in it. However, data provided by the WHO website suggests that you should not completely eliminate pork from the menu. A balanced diet that includes animal and plant proteins, as well as fats and carbohydrates in the right amounts, will help keep the body functioning.
«Important: All information on this site is provided for informational purposes only for your own health. Talk to your health care professional before applying any recommendations. health care professional. Neither the editors nor the authors are liable for any possible harm caused by materials."
