Of all meats, factory farmed pork agrees with me the least (a close second is factory farmed chicken). I love pork ribs but they give me some indigestion, whereas I can eat any other meat without a problem.

I have been getting some free range pork and I seem to tolerate that better, and it tastes much better.

I would still eat any pork over a waffle though, just to keep it in perspective. I keep a high protein diet so any meat is welcome.

Nope, I eat more pork than ever. My diet is approximately 1/3 cow, 1/3 pig, 1/6 eggs, 1/6 seafood. Previously it was closer to 1/6 cow, 1/6 pig, 1/3 chicken, 1/6 eggs, 1/6 seafood. I find chicken to be so boring, and not available to the standards I choose to eat.

I eat pork about twice a month. I never really liked pork, other than processed pork products like bacon and sausage, and I find that they can be a bit greasy for me sometimes. I do cook a hunk of meat each week for my fiancée's lunches, and pork shoulder is there probably around once a month.

The Jaminet controversy sealed my dislike of pork chops and tenderloins and such, but I feel comfortable with bacon and pastured pork roasts cooked for long periods.

I eat all the pastured pork I can get my hands on. Last night we had some awesome chops with a solid 1/2" layor of fat. The pork bellies and sides we cook and render the fat for lard and use in our cooking.

I eat smaller amounts of free-range bacon, just to avoid too much omega-6. I like bacon, so I am not giving up my strip a day. I dont eat any other pork though. Not really a fan.

I prefer beef and lamb as more standard standard type red meats (plus both are always grassfed in new zealand)

We do bacon once a week, and a roast pork shoulder from a wild boar once a month. I find our pork consumption is limited by cost - good quality/wild/pastured pork seems to be even more expensive that grassfed beef.

I eat a little more than I used to, in the form of "uncured" bacon. I will occasionally cook a pork roast in the crock pot or a pork tenderloin, but my hubby really isn't a fan of pork and, since I quit buying the bottles of BBQ sauce he so loves, he has nothing to kill the flavor (or lack thereof) of the pork.

I have cut back the amount of pork I eat mostly because of the O6 issue, and the fact that most of the pork I consumed was processed.

I'm not saying I never eat it, but I almost never cook it (New Years is the exception) and when I do I get high-quality pork. Otherwise, it's really just a treat at a good restaruant or when it's what's available at a barbecue or a brunch.

The info about sausagues and Hep E do give me pause, though.

I buy most of mine locally from an organic ranch that finishes them on acorns. They're a great operation, and they do everything right, every step of the way. The fat is so succulent and delicious.

I eat lots of it. Bacon, roasts, tenderloins, bellies, chops. No issues to report.

Obviously if you feel something is giving you issues, then don't eat it. But if you can source it from responsible folks and you enjoy it? Carry on, my friend.

I love pork but my wife's not as keen. We probably eat it every other week.