Pork: benefits and harms to the body

Pork meat is a widespread product, the benefits and harms of pork have been studied by scientists and are generally available. Opinions differ over the inclusion of meat in the diet. In addition to useful properties, pork has a number of contraindications and negative consequences.

Pork chemical composition

The health benefits of pork are due to the chemical composition of the meat:

• The product includes useful vitamins: B1, D, E, PP, B2, B6, B9, B4, A.
• Macronutrients are distinguished: calcium, sulfur, sodium, potassium, phosphorus, magnesium, chlorine.
• From trace elements: fluorine, nickel, copper, iron, iodine, zinc, manganese, molybdenum, cobalt, tin.

How many calories in pork

100 g of raw product accounts for 141 kcal, 19.5 g of protein, 7.2 g of fat, 1.5 g of ash and 72.5 g of water. The product does not contain carbohydrates.

The calorie content of a dish depends on the cooking method and additional ingredients.

Why pork is useful

Pork has a positive effect on digestion, as it contains vitamins that prevent the development of colitis, diarrhea, constipation, intestinal atony. The benefits of boiled pork are easy and quick digestion. Also, the product is used as a prevention of gastritis, to reduce acidity in the stomach.

Lowering cholesterol levels reduces the likelihood of cardiovascular disease. Amino acids in pork meat relieve inflammation and act as antioxidants.

Pig meat is useful for disruption of the central nervous system. It has a beneficial effect on sleep, improves mood, reduces the impact of stressful situations, the risk of depression. The benefits of boiled pork are to preserve thiamine and vitamins that stimulate the work of nerve cells.

Vitamins and microelements contained in pork meat help to strengthen the immune system, saturate the body with energy. It is especially important to include pork in the diet in autumn and winter, when health is most susceptible to negative environmental influences. Lard has a rejuvenating effect, helps to restore the body after a cold, helps in the fight against flu and other diseases of the upper respiratory tract. Helps to strengthen the nail plate and hair follicles.

The benefits of pork for men is the ability of meat to improve potency. The zinc content contributes to the production of testosterone, the maintenance of male sexual health, the prevention of prostate diseases and infertility.

Is pork suitable for pregnant and lactating women

During pregnancy, a woman's body needs support, an increased amount of nutrients.Therefore, it is recommended to use pork meat for pregnant women subject to the cooking conditions. The product has a beneficial effect on the formation of the fetus, promotes the development of the baby's brain.

Breastfeeding pork is recommended to be eaten boiled, stewed, baked or steamed. Also, a high percentage of protein has a beneficial effect on milk formation. Lean parts of a pig carcass, heart, liver are useful for pregnant women. Vegetables are recommended as a side dish.

Raw meat is contraindicated for breastfeeding. It is also not recommended to eat the product until 3 months after delivery. The first course of breastfeeding should be pork broth. In the absence of a negative reaction of the baby, meat itself can be introduced into the diet.

At what age can pork be given to children

It is recommended to start the first acquaintance of a child with pig meat no earlier than 6 months after birth. Some experts do not recommend introducing pork until 9 months of age.

For the first complementary foods, specialized canned food for baby food is suitable. If the parents are sure of the quality of the meat, you can boil it yourself, chop it to a puree state.

At the beginning of complementary feeding, the child's condition must be closely monitored. When the first signs of malaise appear, feeding is stopped, they turn to a specialist. If everything is normal, the portion is increased in accordance with the age of the baby.

The benefits of pork broth for children over one year old is the content of a large number of vitamins necessary for the growth and development of the child.

Is pork good for weight loss?

It is recommended to consume low-calorie parts of the pig carcass during the diet. Boiled, baked, raw or steamed vegetables are used as a side dish. A dish with spices is better absorbed by the body, but not suitable for gastrointestinal diseases. During the diet, it is allowed to eat lard, since the product contains easily digestible useful elements. Fried pork meat, the benefits of which are practically absent, should be excluded from the diet for the period of the diet.

How to cook pork more healthily

Cutlets made from a mixture of pork and ground beef, onions, garlic and spices are suitable for dietary nutrition. You can cook cutlets according to the classic recipe, adding light sauce and vegetables to the dish.

A low-calorie and tasty dish is a vegetable stew with pork. For this recipe, zucchini, bell peppers, carrots, onions are suitable. You can also add rice and dry white wine.

Healthy and tasty dishes can be prepared not only from the carcass, but also from the internal organs of the pig. For example, liver stewed in sour cream with garlic and onions is a delicate dish suitable for pregnant and nursing mothers. Boiled rice or buckwheat, mashed potatoes, pasta are suitable as a side dish.

A healthy and tasty dish can be prepared from pork head meat, the benefits of which are comparable to those of pork. The product causes harm in the case of an excessive increase in fat content, improper preparation or the purchase of a low-quality product.

What is the healthiest part of pork?

The most useful, juicy and tasty part of a pig is the tenderloin, the lumbar part. This part of the pigs is the least mobile, therefore it is tender and soft. The benefits of pork tenderloin are high in vitamins, minerals, proteins and healthy fats. Moreover, the mass fraction of fat in this part of the carcass is small. Tenderloin is used for dietary meals.

Also, the ham is referred to as useful parts of a pig carcass. Part contains a small amount of fat. Great for grilling, cutlets, schnitzels and steaks. The dish turns out to be juicy and tender.

Pork broth: benefits and harms

Pig broth is a popular dish. On its basis, not only soups are prepared, but also jellied dishes, jellied meat. The broth has the same beneficial properties as meat products. But during cooking, the carcass gives off harmful substances to the water that negatively affect digestion and the cardiovascular system. Pork broth is poorly digested and has a negative impact on people with gout. The broth is high in calories and is not suitable for a diet.

What is the harm of pork

Pork is an easily digestible product that has a beneficial effect on the gastrointestinal tract. The benefits of pork meat are high in minerals, vitamins, macro- and microelements. Pork meat has a positive effect on the nervous system, sleep. Restores the balance of elements in the blood, normalizes the level of hemoglobin.

In addition to beneficial properties, the product can harm the body. Pork causes allergic reactions. With intolerance to meat products, it is necessary to include pork meat in the diet with caution.

Lack of heat treatment can provoke parasite infestation. Parasites can settle in the pig, which, after the death of the animal, continue their vital activity in the muscle tissues of the animal. Under the influence of high temperatures, harmful creatures die.

Pork can be harmful to the body if consumed excessively. The main negative consequences include:

• Obesity.
• The onset of arthritis and arthrosis.
• Development of inflammatory processes.
• Manifestation of allergic reactions.
• Helminthiasis.

In cirrhosis and hepatitis, the use of pork is not recommended, since the product loads the liver.

Contraindications to the use of pork meat are:

• Obesity.
• Diseases of the heart and blood vessels.
• Diseases of the bile ducts and bladder.
• Ulcerative diseases.
• Kidney ailments.
• Skin diseases.
• Cholecystitis.
• Atherosclerosis.
• Pancreatitis
• Duodenitis.
• Type 2 diabetes.
• Heart attack.

The greatest harm to the body is caused by fried pork. When frying, harmful substances are formed that cause problems with the gastrointestinal tract, heart, leading to oncological diseases.

How to choose and store pork correctly

The choice of a quality product minimizes the risk of infection with parasites and the purchase of a stale carcass of a sick animal. The fresh meat of a young animal is light pink in color, dense, with a slight sheen. Old burgundy or red product with films. After cooking, the old product will be tough, not juicy, it is not recommended to buy it. The fat should not be gray or yellow; these are also signs of old age.

The aroma of fresh goods is delicate and pleasant. A strong, strong smell indicates a poor-quality product. When pressed on the carcass, the fresh product immediately returns to its original position.

Pork is stored chilled for up to 5 days, frozen - up to six months, in the form of minced meat - up to 2 days.

Conclusion

The benefits and harms of pork, the beneficial properties and negative consequences of eating the product - the necessary information for those who are going to introduce a new type of meat into the diet. Pig carcass is rich in tasty, juicy parts that do not lose their beneficial properties during cooking. There are many ways to cook delicious pig dishes, everyone will find a recipe to their liking.