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Pork

In season all year

Food Description:

Pork is the meat from a pig - whose ancestors date back millions of years.
The phrase, 'you eat like a pig', referring to a very greedy person, came about as pigs will eat absolutely anything. Pork is made into bacon, sausages, ham and many other specialised cured meats.
Today pig farmers breed pigs with less fat. The meat is leaner and whilst still tasty, it can be dry. The true chefs would argue that this is a bad thing, but from a health perspective it's great.

Note: different cuts of pork (ham, bacon etc) have varying salicylate/amine levels than plain pork meat, so refer to individual listings for full details.

General Information:

Category: Meat
To Buy: Pork meat is pale pink to pinky red. The fat should be white and quite firm in texture (not rock hard). Ask the butcher for sow's meat (female pig) - it's sweeter.
To Store: Be extra careful with pork meat as it can attract bacteria. Large pieces should be kept on a rack in the refrigerator covered with a damp cloth. Smaller pieces can be kept on a plate wrapped in greaseproof paper. If you bought the pork from the supermarket remove all the wrapping and place on a plate covered in plastic. Use within 2 days of purchase. Cooked pork must be refrigerated as soon as it's cool.
Tips and Tricks: Trim all the fat and brush with oil before cooking.

Nutrition (Per serve):

Weight (grams): 150
Carbohydrates, g: 0.0
Fat (g): 8.4
Monosaturated Fat , g: 3.0
Vitamin B2: Aids in the metabolism of fats, protein and carbohydrate. Also involved in maintaining mucous membranes and body tissues, good vision and health of skin.
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Energy (kJ): 843
Protein (g): 31.5
Saturated Fat, g : 2.9
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Niacin (B3):
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: For roasting, use leg or loin (30 minutes per 500g, 200c for the first 20 minutes then 180C remaining time). Casseroles - pork neck, topside, rump - seal the meat in a pan on the hot plate before adding the casserole ingredients and cooking for 30 minutes per 500g at 160C). Grilling - steaks, slices, strips, fillets - approx 4-5 minutes each side, turning once only.

Benefits the Following Health Conditions:*

Immune Deficiencies
 Low Energy

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.