Research on properly preparing pork

The Weston A Price Foundation has been doing some live blood analysis research on the effects of pork consumption on red blood cells. They find that when pork is not properly prepared the red blood cells tend to clump together after ingestion. However, they have identified 2 methods to mitigate this:

  1. Marinating in vinegar (Chinese/Asian style)
  2. Consuming with sauerkraut (German/European style)

This is not to say that people should consume pork; certainly most pork in the US is of poor quality from sick and tortured pigs and I suspect there may be significant differences (genetic, epigenetic, microbiome) in individuals’ ability to properly digest and assimilate pork. This research does strongly suggest that people who do choose to eat pork should prepare and consume it properly.

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