Pork is one of the most commonly consumed meats in the world. Loved for its rich flavor and versatility, pork appears in countless cuisines and dishes—from comforting soups and slow-cooked stews to crispy roasts and quick stir-fries. Nutritionally, pork is a valuable source of high-quality protein, B vitamins (especially B1, B6, and B12), iron, zinc, and other essential minerals that support muscle function, energy production, and overall health.
However, like any animal-based food, pork should be eaten with care. Improper selection, preparation, or overconsumption can pose risks to your health. If pork is a regular part of your diet, here are three important things you should always keep in mind:
1. Choose Clean and Fresh Meat
Always purchase pork from reliable, hygienic sources such as trusted markets, certified butcher shops, or reputable grocery stores. Fresh pork should have a light pink to pale red color, a firm texture, and a clean, neutral smell. If the meat looks gray, slimy, or gives off a sour or unpleasant odor, it’s best to avoid it.
Consuming spoiled or poorly handled pork increases the risk of foodborne illnesses caused by bacteria or parasites. In some cases, contaminated meat can lead to stomach pain, diarrhea, fever, or more serious infections. Proper storage is just as important—keep pork refrigerated and cook it within the recommended time to maintain freshness and safety.
Continued on next page:
