2. Cook Thoroughly to Avoid Parasites and Bacteria
Unlike some meats that can be eaten rare, pork should never be consumed undercooked. Raw or partially cooked pork may contain harmful bacteria such as Salmonella and parasites like Trichinella, which can cause serious health problems if ingested.
To ensure safety, pork should be cooked until it reaches a safe internal temperature and shows no pink or raw areas inside. The juices should run clear, and the meat should feel firm, not soft or gelatinous. Proper cooking methods—such as boiling, roasting, grilling, or stir-frying at adequate heat—help destroy harmful microorganisms and make pork safer to eat.
3. Limit Fatty Cuts and Processed Pork
While pork can be nutritious, not all cuts are equally healthy. Fatty portions such as pork belly, ribs, and shoulder, as well as processed pork products like bacon, sausages, ham, and smoked meats, are often high in saturated fat and sodium.
Frequent consumption of these products may increase the risk of heart disease, high blood pressure, weight gain, and other chronic health issues. For a healthier approach, choose lean cuts like pork tenderloin, loin chops, or leg meat. Pair pork dishes with plenty of vegetables, whole grains, and fiber-rich foods to maintain a balanced diet and reduce health risks.
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