Pork

Pork

Pork Questions

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by 0 · about 14 hours ago

I am looking to add some pork to my diet. I have the option of fresh pork (pork chops, shoulder, etc.) or nitrate/nitrite free sausages and bacon (AppleGate farms and a few others I can't think of off the top of my head). What is better to... (more)

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harnessedinslums 0 · April 13, 2014 at 1:59 AM

I have had horrible headaches after eating fresh pork products before. Unsure whether it was because it was conventional or if it was some issue with pork itself. Once a week, however, I eat bacon from a local organic farm and I feel pretty good... (more)

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by 1880 · about 14 hours ago

I've been buying pastured pork at the farmer's market for the past several weeks -- pork chops. Tonight, there was a big difference in the smell and taste -- kind of gamey. I've written to the farmer but in the interim, I'm wondering if this... (more)

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glib 0 · September 02, 2013 at 2:14 AM

It can taste gamy, and generally, the gamier the taste the more pastured it is. Acorn finished pigs have bright red, gamy, leaner meat (they have to go up and down hills), not far from the taste of a wild boar of course. Go for gamy, if you care... (more)

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by 5 · about 14 hours ago

Hey, I was a vegan for a while, recently changed over to paleo because my health wasn't improving and wanted to try it out, I guess still detoxing from being grain free but my brain fog has been terrible lately, I was driving today and even ran a... (more)

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by 0 · about 14 hours ago

I wasn't thinking last night when I prepared and ate my dinner - my mind was focused on a very distressing matter. The pork tenderloin was clearly rare and yet I ate it anyway. Now I am thinking maybe I shouldn't have. I am not going to worry... (more)

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by 60 · about 14 hours ago

Hello all, Ive been at this for a month so far and i love it... I was just wondering if us Paleo folk have yet found a stable source of meat from any larger reputable meat suppliers? Or do you all try to to get grass-fed organic meats locally? I... (more)

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Matt_11 0 · April 07, 2013 at 11:17 PM

Paleo gets a little too hung up on grass-fed and organic. Grass-fed is great, but 100% grass-fed isn't necessary - some grain is fine in a cow's diet. Even more is fine for chicken and pigs (they're not grazing animals, they forage.) Organic...... (more)

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by 343 · about 14 hours ago

Hi all, I bought some diced pig's heart today as I'm trying to get into offal more, but I'm not sure what the best way to cook it is. I have some nice pastured pork mince which I was going to make burgers out of - does anyone have any thoughts on... (more)

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glib 0 · July 24, 2013 at 7:35 PM

It is very similar to beef heart, and I agree with suggestions. To tenderize, marinate. Ginger is something that will soften the meat. I hesitate to recommend poaching or stewing because heart has no fat and does not tenderize like fatty, tough... (more)

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by 0 · about 14 hours ago

I need to find out where I can get grass fed meets in the St. Louis, MO area. If anyone has any info on this, please let me know.

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by 164 · about 14 hours ago

Do any of you eat brains? I encountered a venue selling pork brains and while I've sampled from other weird parts of the pig I've never tried brain. Thoughts on safety/recipes?

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bjjcaveman 0 · January 21, 2013 at 7:56 AM

I tried it once... and didn't like it. Then I read about spongiform encephalopathy and Creutzfield - Jakob disease that have reportedly been associated with eating brains... and it scared me enough not to want to try anymore... I'll stick with... (more)

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by 5 · about 14 hours ago

Is anyone in the San Antonio, Austin or Hill Country areas of Texas interested in a meet buying coop? I know of an excellent source for grass fed free range beef and free range, non GMO fed heritage pork and grass fed free range lamb in Llano,... (more)

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Damon_3 0 · February 18, 2013 at 4:49 AM

I am very interested. How do we contact you to get it started?I could use a half a steer if its not too dear and tastes good.

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by -7 · about 14 hours ago

do pork rinds contain high levels of msg? my friend said that they have been known to cause lucid dreams so i did some research and it said that this was because the high level of msg in them.

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greymouser 0 · January 18, 2013 at 1:39 AM

Good pork rinds should only contain pork skin and salt. I have never seen MSG on the label. I just googled and found some brands with "flavored" pork rinds that do contain MSG. So be careful.

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by 10 · about 14 hours ago

S I absolutely love beef, pork and lamb and I only eat 100 percent grass fed lamb, beef and pasture raised pork from local farms that also raise them organically. But what my question is how often should I really be eating it? I almost have my... (more)

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Mike_T_1 0 · January 15, 2013 at 3:21 PM

They are not harder to digest. That is myth. Meat digests in your small intestine, making it easier to digest than many other foods. Eat them as often as you'd like (assuming you're hungry and only eating to satiety). I can't imagine it will... (more)

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by 309 · about 14 hours ago

I've got a hunk of pork shoulder, maybe 3 or 4 lbs. I need to cook it in less than 4 hours, in my oven. I'd like to add a rub, wet or dry, to the meat to give it some flavor. I also think some sort of sauce would be nice (particularly if it's a... (more)

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CD 0 · October 25, 2012 at 8:03 PM

http://www.marksdailyapple.com/rich-and-hearty-hungarian-goulash/#axzz2ALJxPS1E http://www.marksdailyapple.com/garlic-pulled-pork/#axzz2ALJxPS1E http://www.marksdailyapple.com/spiced-pork-and-butternut-squash-with-sage/#axzz2ALJxPS1E https://ww... (more)

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by 2171 · about 15 hours ago

Comments/opinions requested on the nutritional value of the meat from these pigs... http://www.nydailynews.com/news/national/hungry-hogs-eat-oregon-farmer-article-1.1172448 (more)

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raydawg 0 · December 29, 2012 at 12:35 PM

Mmmmmm.... bacon!

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by 457 · about 15 hours ago

For those that have tried each or some what are you thoughts on them? Nutrition, taste, price? I have an option of getting 2lbs of pasture raised pork liver for $10. But somewhere in my head I'm thinking I should stick with chicken or beef... (more)

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MarkES 0 · September 15, 2012 at 1:31 PM

The Jaminet's of the Perfect Health Diet recommend avoiding pork liver. http://perfecthealthdiet.com/2012/02/chopped-liver-pate : We would recommend beef or lamb liver (not pork liver ??? see the upcoming conclusion to the pork series) from a... (more)

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by 175 · about 15 hours ago

My family and I have been paleo/primal for a little over one year now and we feel great! We love bacon, good bacon. We eat bacon about 3-5 times per week at breakfast. We buy our bacon from our local butcher, its made in-house without any added... (more)

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Alex 0 · September 14, 2012 at 2:54 PM

What is this "too much bacon" of which you speak?

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by 5828 · about 15 hours ago

Mark's Daily Apple gave link love to this article: http://frombellytobacon.com/2012/06/25/pork-skin-noodles/ Has anyone made these? Are they as yummy as they look? (more)

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Kelleil 0 · August 14, 2012 at 4:03 AM

I gotta do this. Like right now. Omg.

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by 5381 · about 15 hours ago

Now theres that whole nitrate issue, but nitrates are naturally occuring in ground grown plants, and thats where most of the nitrates on our diet come from, so I dont really care that much TBH. But i am very hard trying to balance my omega-6/3... (more)

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Eric_12 0 · June 17, 2012 at 6:55 AM

Grass fed pork will have a slightly better ratio. To get your ratio high consider wild salmon twice a week and grass feed beef or bison the other days. And pastured eggs. Or some variation of that.

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by 100 · about 15 hours ago

Looking for ways that people have prepared pork belly. Look for quick and easy. Thanks!

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Bread_Eating_Beelzebub 0 · June 08, 2012 at 5:12 PM

Crock pot. Slab of pork belly that fits in the bottom. Season with whatever you want, but salt and a tiny bit of honey seems to be magic. On low for 6-8 hours. Slice, pan sear in the fat that accumulates in the bottom of the crock pot. So delicious! (more)

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by 231 · about 15 hours ago

So, I want to diversify my animal eating(currently consuming mostly grass fed beef from a side of beef), and a local farm sells pork sides, but he grain feeds(with local VT grain) his pigs. Should I pass, or go for it since it's a local... (more)

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Jules_1 0 · April 23, 2012 at 3:55 PM

If the price is right and the pigs are humanely raised, I'd go for it. Pigs aren't grass-eaters, I believe they just kinda eat whatever they find; it would probably be pretty tough to find affordable pork that feeds exclusively on forage.

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by 43 · about 15 hours ago

After reading this I would say "not", what does everybody else say? http://www.drmercola.com/health-foods-2/why-you-should-avoid-eating-pork/ (more)

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Karen_P_ 0 · March 25, 2012 at 9:48 PM

I buy all of mine locally from ranchers who pasture their pigs and they are finished on acorns. So it looks like my lard is about 8% PUFA, which is fine by me. All my bacon, chops, and sausages come from local ranches. The one exception is pork... (more)

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by 747 · about 15 hours ago

Allright so this a weird thing. About two weeks ago I noticed a pungent odor and blamed it on an extended stay at the inlaws. A week later... it's still here. I noticed today that while eating a piece of pork I smelled a similar smell. Problem... (more)

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Eric_12 0 · March 18, 2012 at 8:01 AM

I think the pork from Costco became more smelly lately... You may be undercooking it as well...

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by 1163 · about 15 hours ago

In a previous PH question, here, I ran into this quote from the study in question focusing on vegetarianism and mood- (From the conclusion of the study) "The amount of meat and poultry consumed is important since very little AA is formed from LA... (more)

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Stabby 0 · March 14, 2012 at 8:12 PM

The level of systemic inflammation doesn't have anything to do with the raw amount of inflammatory precursors available. It's not like linoleic acid just becomes arachidonic acid and it's not like arachidonic acid just becomes pro-inflammatory... (more)

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by 570 · about 15 hours ago

I have spent the last year and a half eating primally and experimenting with this and I've finally figured out that eating pork really just doesn't agree with my stomach, but I don't understand why. I know that there is more polyunsaturated fat... (more)

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Richard_N 0 · March 05, 2012 at 5:23 AM

Eating pork that has not been cured (as in bacon) or marinated (vinegar) has been shown to cause blood coagulation and clotting as many as 5 hours after consuming it. Live cell analysis observed this. Cured and marinated pork did not produce... (more)

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by 1614 · about 15 hours ago

Any experiences? It looked like bacon but was way cheaper so I bought some. Now that I'm searching online, there are a lot of mixed yea's and nay's about just seasoning and frying it up like bacon. Suggestions? EDIT: I fried it up in reserved... (more)

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Karin_1 0 · February 16, 2012 at 3:59 AM

I love side meat and basically just fry it up crispy and then sprinkle with a bit of sea salt. You can spice it up any way you want. I find that i like it better than regular bacon....(blasphemy?) I think the trick is to ake sure it's crispy. (more)

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by 2825 · about 15 hours ago

Obviously I'm wary about eating anything prepacked/preserved, but this was like two bucks and could come in handy during dire straits. Tyson Naturally Hickory Smoked Bacon - Ready to Serve! Fully Cooked! I know it's from an industrialized, sad,... (more)

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Dave_S_ 0 · July 29, 2011 at 3:01 PM

The only real problem with it is the somewhat high levels of linoleic acid in bacon, but that's true of all pork. Nitrates are not a problem - you would get more from a stalk of celery than a pack of bacon. The rest of the ingredients are not a... (more)

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