Although it is a food forbidden by some religions, pork remains the most consumed meat in France. Pork loin, ribs, spare ribs and other roasts account for 45.8% of the meats purchased by households in 2021, ahead of beef (17.4%), poultry (29.1%), veal (2.8%) and lamb (1.8%), according to France. Agrimer Agency. Low cost and taste play, of course, in his favor, but that’s not all. Pork also has many nutritional benefits that are all too often overlooked, as explained by Dr. Christian Recchia, President of the Prevention Center of the Academy of Telemedicine and eHealth of the Adicare-Heart Institute’s Health Prevention Committee and author of “The Four S’s to Balance Your Life”, published by Human Sciences.
What is interesting about pork?
CHRISTIAN RECHIA. The famous folk saying “everything is good in the pig” is not accidental. For 100 kg of animal we get 80 kg of meat. This is the best way, all types of meat combined, because almost all cuts are usable. Pork also provides many nutritional benefits. Its protein content is high, averaging 25g per 100g of cooked meat, about the same as a chicken breast (skinless) or grilled steak. As in the case of beef, lamb, veal or poultry, its proteins are of high biological value, since they contain all the amino acids the body needs, in particular to maintain its muscle mass and bone capital. Pork is also a good source of iron and zinc. And contrary to some beliefs, its meat is not fatty, but lean, because its muscle tissue contains no more than 5-6% lipids. It is slightly marbled, unlike beef.
Many pieces seem very greasy…
Yes, but pig farming has changed a lot in recent decades: now it gives animals less fat than before. And most of this fat can be separated from meat by a butcher, a cook, or by ourselves at home. Plus, pork fat isn’t bad for your health, as long as you don’t overdo it anyway. The lipids it contains consist of 12% polyunsaturated fatty acids and 49% monounsaturated fatty acids, i.e. protect against cardiovascular disease. They help to reduce the level of “bad” cholesterol (LDL), triglycerides in the blood and significantly increase the level of “good” cholesterol (HDL). With less than 40% saturated fat, the most detrimental to arterial health, pork has nothing to envy to poultry for its lipid content.
How best to use?
Pork meat is suitable for a variety of culinary products. However, it is recommended not to exceed 70 g per day in the form of meat and not more than 25 g per day in the form of cold cuts. Even if their fat is not bad, eating too much of it is undesirable. The lipid level in dried sausage or sausage is often around 35% compared to 5% for cooked ham and 7% for grilled meats. Even if the pork is well cooked, be careful not to overcook it. Stop cooking before black streaks appear. These fried flavors are often prized, but they contain toxic compounds that are carcinogenic in large doses.
Source: Le Parisien
