What portion of your diet is pork?
Here in Bulgaria the pork is much cheaper that beef so I eat a lot of pork. My cholesterol numbers are not very good and it occured to me it may have something to do with the big amounts of pork and chicken that I eat.
I had some co-workers from Crotia who told me that the people from the seacoast who lived on lamb and fish were much healthier than the people from the interior who ate mainly pork and chicken. It's a pattern repeated in several countries and may have to do with pork's high content of inflammatory omega-6 fatty acids. But there there are places where people eat pork and fish (Okinwa) and their health is good, so perhaps it's the ratio of omega-3 that to omega-6 you should be watching.
I have been visiting some relatives down in the Southern US where pork and chicken rule and while I've managed to be mostly paleo, my skin is broken out. Normally at home I eat pork or chicken once or twice a week, and mainly from a source that's 60% grass-fed.
Pork and chicken are cheap, and beef and lamb expensive here in the UK. I'm afraid we end up eating a lot of bacon and sausages for that reason. Butter and fresh cream (albeit lightly pasteurised) on the other hand are freely available and we eat plenty of these. I'm not sure if it's a good compromise but we feel a lot better on it than we did on bread and pasta!
I love pork but don't eat it as much as lamb, chicken and fish.
But this evening is roast belly of pork with lots of crackling! Free range, organic Sussex porker - delicious! And enough for lunch tomorrow and the next day.
To offset it, tomorrow for breakfast, a large wild Alaskan salmon steak. If I could move to the coast, I'd eat fresh fish almost every day.
I eat some bacon, usually 2 strips fried first to provide liquid fat for beef and veggies.
Otherwise, I haven't eaten any pork in a long time and haven't missed it. When I don't have bacon, I use beef tallow or butter except for roasting--then it absolutely has to be coconut oil as it makes such a wonderful crispy on poultry and nice browned surface on rabbit or beef.
We have free range pork at least once a week (sometimes twice) - our absolute favourite being the spare ribs which I marinate in a little paleo t-sauce (like in Sissons recipe book). It is sooo good to eat and certainly filling so we don't need a gigantic serve. Otherwise its some chops or a roast (which I first seel in lard following some fantastic traditional French recipes for roasting meets).
In addition we make our way through pasture fed beef (have to have steak at least once a week), chilli from pasture fed beef, duck at least every fortnight, some free range chicken and occasionally fish (i've never been able to stomach much fish particularly if it is very "fishy"). We love saltbush lamb which is available here in Australia but lamb is damn expensive in this country (which is till can't understand as there are literally millions of them). Also we never go out of our way to avoid fatty meat.
As for bacon we only eat this occassionally and I try to find nitrate free (which is damn expensive but good).
What sort of pork are you eating and what frequency? Are you also eating dairy?
I'm down to spare ribs and pork hocks, each about once a week. Pork steak or chops (past favorites) no longer taste good to me. Can't compete with beef for appetite-quenching satisfaction. Spare ribs are like candy treat. Hocks I do like soup bones overnight, gnaw the bones for breakfast, mostly leave the rest for menudo with lots of beef tripe in it. The tripe gives beefy satisfaction but really has no flavor of it's own, so it's a good pairing. Pig's feet are the standard menudo pork, but way too many tiny bones.
Nothing I eat is smoked or processed. (oh, some bacon once in a while, but that's when im cheating.)
Are you sure you're not suffering from sugar in processed smoked pork?
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