Unfortunately, the risk as we continue to consume pork is on the rise. The amount of chemicals a pig consumes through feeds and the preservatives it is being injected with to keep the meat fresh in a longer time makes the pork the very dangerous to our health. It carries a lot of risk that consumers should be aware of.
1. Hepatitis E
This virus infects 20 Million people each year and can lead to acute illness (fever, fatigue, jaundice, vomiting, joint pain and stomach pain), enlarged liver and sometimes liver failure and d***h.
A pork liver holds the title as the top food-based transmitter of Hepatitis E. In America, 1 out of 10 store-bought pig livers tests positive for Hepatitis E, which is slighly higher that 1 out of 15 in Netherlands and 1 out of 20 in Czech Republic. In Germany, 1 out of 5 pork sausages contain the virus.
2. Multiple Sclerosis
This one is a devastating autoimmune condition involving central nervous system. It can be acquired through consumptions of raw milk and undercooked meat. A significantly higher proportions of MS patients was found to have consumed “potted head”, a dish made from boiled pig’s brain in their youth.
It could particularly be relevant since according to other research, MS strikes in adulthood stemmed from environmental exposures during adolescence.
Though the role of pigs being carriers of
Acinetobacter hasn’t been thoroughly concluded, the bacteria has benn found in the feces, on pig farms, in bacons, pork salami, and ham and it actually serves as a spoilage organism.
3. Liver C****r and Cirrhosis
For decades, pork consumption has faithfully echoed liver c****r and cirrhosis rates around the world and in statistical models incorporating known perils for the liver (a*****l consumption, hepatitis B infection and hepatitis C infection), pork remained independently associated with liver disease, suggesting the association isn’t just due to pork piggybacking, as the case may be, on a different causative agent.
Heterocyclic amines , a class of carcinogens formed by cooking meat (including pork) at high temperatures, contribute to liver c****r in a variety of animals but these compounds are also readily formed in beef, according to the same studies that indicated pork has no positive relationship with liver disease.
Pork-transmitted Hepatitis E leads to liver Cirrhosis. Relative to meat, pork tends to be high in omega-6 fatty acids, including linoleic acid and arachidonic acid, which play roles in liver diseases.
Heterocyclic amines, a class of carcinogens formed by cooking meat at high temperatures contribute to liver c****r.
In the US alone, Yersinia causes 35 deaths and almost 117,000 cases of food poisoning each year. Its chief entry route for humans? Undercooked pork. Yersiniosis’s acute symptoms are rough enough — fever, pain, bloody diarrhea — but its long-term consequences are what should really ring alarm bells. Victims of Yersinia poisoning face a 47-times higher risk of reactive arthritis, a type of inflammatory joint disease triggered by infection.
SOURCE : Healthline
THIS BLOG CLAIMS NO CREDIT FOR ANY IMAGES POSTED ON THIS SITE UNLESS OTHERWISE NOTED. IMAGES ON THIS BLOG ARE COPYRIGHT TO ITS RESPECTFUL OWNERS. PHOTOS USED ARE FOR ILLUSTRATION PURPOSES ONLY. WE DO NOT OWN THE PHOTOS AND NO COPYRIGHT INFRINGEMENT IS INTENDED IF THERE IS AN IMAGE APPEARING ON THIS BLOG THAT BELONGS TO YOU AND DOES NOT WISH FOR IT APPEARS ON THIS SITE, PLEASE E-MAIL WITH A LINK TO SAID IMAGE AND IT WILL BE PROMPTLY REMOVED