Can one have pork intolerance?

[nicklebleu]

I think marinating the port might be a good idea. I've become lazy and haven't been marinating mine for a few weeks. And it seems my digestion is suffering. I eat ground pork for two of my three meals a day. It probably helps also because the vinegar kind of acts like extra stomach acid.

How do you marinate your pork?

I think 3D Student was referring to the Weston A. Price foundation claims that non-cured pork products tended to show some blood changes (like clumping together more). They recommended to marinate with an acidic medium such as vinegar or lemon juice (or both). We discussed it in the LWB (and maybe Ketogenic Diet) thread. If I remember correctly, the consensus in those discussions was that ground pork needed a couple of hours of marination, and non-ground needed much longer. Also, the actual claims about the blood and the methods used were not completely convincing (being more subjective interpretations), again I'm going by memory, and there may be a different reason/mechanism at work for those who thought that it was better for them to marinate pork with something acidic.

My take on the whole thing was to marinate it anyway, didn't seem to have much chance of it being harmful, and didn't take all that much trouble to do it, sorta nothing to lose attitude. But I don't always marinate with acid anymore, especially non-ground pork, even if it's always marinated with onions, salt and pepper for at least half a day. It started as sometimes a time issue, and also the flavor does change a little, so as a variation. FWIW.

Oh, and Psyche linked to the Weston Price summary of the issues (reply #5). You can also search in LWB and Keto threads to find those discussions. And if this was not what you had in mind with your question to 3D Student, maybe it will be helpful to understand the issue for others.

Thanks, SeekinTruth, i was actually more after kind of a recipe, because I am interested to try. Don't remember that discussion though, will try to follow it up. I seem to tolerate pork quite well, but would like to try to marinate pork just for the heck of it.

 

[Ollie]

...
How do you marinate your pork?
...

Thanks, SeekinTruth, i was actually more after kind of a recipe, because I am interested to try. Don't remember that discussion though, will try to follow it up. I seem to tolerate pork quite well, but would like to try to marinate pork just for the heck of it.

I initially could not tolerate 'raw pork' (chops, belly, etc) unless it was marinaded/brined. I was OK with ground (minced) pork, salt cured bacon, but not smoked bacon. I have progressed to pork being my preferred meat to eat - after brining/marinading.

A recipe for a marinade:

910ml water (say 4C)
54ml (1/4C) cider vinegar
90g (1/3C) salt

Cover pork with marinade and leave overnight, pour off 'clouded' marinade and dry meat surface with a paper towel, then cook pork meat as required.

This may help, or not. :)

 

[davey72]

A recipe for a marinade:

910ml water (say 4C)
54ml (1/4C) cider vinegar
90g (1/3C) salt

Cover pork with marinade and leave overnight, pour off 'clouded' marinade and dry meat surface with a paper towel, then cook pork meat as required.

This may help, or not. :)

Apparently soaking your meat in this type of salted brine for a week will enable you to keep the meat in the fridge for 3 or more months without going bad.

 

[LQB]

A recipe for a marinade:

910ml water (say 4C)
54ml (1/4C) cider vinegar
90g (1/3C) salt

Cover pork with marinade and leave overnight, pour off 'clouded' marinade and dry meat surface with a paper towel, then cook pork meat as required.

I use this on fresh pork side for 24 hrs or so before cutting/frying for bacon. I also add dried garlic.

 

[l apprenti de forgeron]

That was my first question. And just for what it's worth, not all pork is equivalent. If the pigs aren't free to roam for their natural food, and/or are fed too much grain, is the obvious problem situation. While pigs being omnivores aren't supposed to get as sick by being fed grains and have the kind of digestive system damage as cows fed grains (who just can't digest them properly and it causes wide spread health damage just like in humans), the pork will have too much omega-6 in the fat composition in relation to omega-3's. That promotes inflammation, rather than being anti-inflammatory when the omega-3's are high in the ratio.

Then there's other considerations like bacon or other cured/"cold cut" products having a bunch of carbs added that might trigger an intolerance/sensitivity response or spices that could also be contaminated with gluten, and a bunch of additives, etc. It's hard to say anything specific for your case, and again, the question of how the intolerance was tested will help people answer your questions. I'm just trying to give you more ideas with the limited data you gave that it also may not be pork PER SE you're intolerant to, but what other factors may be involved. For what it's worth.

Thanks for the data, SeekinTruth.
I have not found a source with a good animal feeding in my area. So I'll have to settle for now with eating meat from diseased, bad nourish and which have been injected with growth hormones and God knows what else, animals. Sometimes I think for many people to have a ketogenic diet is almost a utopia. Actually I think for most people it is impossible, by governments and corporations (and the consortium that is always obsessed with the food issue of human beings). Whether the global economic situation, or that animals are fed with grain or also by consuming derived from gluten / sugar that come in drugs and vitamin supplements. And it is always like how to find the stuff least perjucial. Obviously, if you manage to find some farms that fed animals well, you keep far away of the need to consume big pharma products, at some point. Therefore, those of we us who can more or less afford this diet, this lifestyle, perhaps could be seen as punching the ptb in this daily war, for us and for those who will not be able to have a good diet ever (and even a bad diet). Punching psychopaths who have destroyed our lives and all generations of human beings since they appeared in this world.

It is very important to make sure food is organic, but we don't live in an ideal world. "As good as it gets" will have to do sometimes. Pork is tolerated by most people and humanity has eaten it for the longest time. Some benefit of marinating pork in vinegar before eating it. In the thread "Life Without Bread" we discussed the research published on the Weston Price foundation and synthesized here:

_http://www.westonaprice.org/food-features/pork

While the general consensus was that pork is harmless, some members did reported good results with the techniques suggested to marinate pork in vinegar before cooking it.

Thanks for sharing, Psyche. I'll start reading the threads Life Without Bread and Ketogenic Diet when finished other large threads.

 

[davey72]

One can also marinade some pork meat with this, and added spices, and put in the oven on low with the door slightly ajar to make jerky.

 

[SeekinTruth]

That was my first question. And just for what it's worth, not all pork is equivalent. If the pigs aren't free to roam for their natural food, and/or are fed too much grain, is the obvious problem situation. While pigs being omnivores aren't supposed to get as sick by being fed grains and have the kind of digestive system damage as cows fed grains (who just can't digest them properly and it causes wide spread health damage just like in humans), the pork will have too much omega-6 in the fat composition in relation to omega-3's. That promotes inflammation, rather than being anti-inflammatory when the omega-3's are high in the ratio.

Then there's other considerations like bacon or other cured/"cold cut" products having a bunch of carbs added that might trigger an intolerance/sensitivity response or spices that could also be contaminated with gluten, and a bunch of additives, etc. It's hard to say anything specific for your case, and again, the question of how the intolerance was tested will help people answer your questions. I'm just trying to give you more ideas with the limited data you gave that it also may not be pork PER SE you're intolerant to, but what other factors may be involved. For what it's worth.

Thanks for the data, SeekinTruth.
I have not found a source with a good animal feeding in my area. So I'll have to settle for now with eating meat from diseased, bad nourish and which have been injected with growth hormones and God knows what else, animals. Sometimes I think for many people to have a ketogenic diet is almost a utopia. Actually I think for most people it is impossible, by governments and corporations (and the consortium that is always obsessed with the food issue of human beings). Whether the global economic situation, or that animals are fed with grain or also by consuming derived from gluten / sugar that come in drugs and vitamin supplements. And it is always like how to find the stuff least perjucial. Obviously, if you manage to find some farms that fed animals well, you keep far away of the need to consume big pharma products, at some point. Therefore, those of we us who can more or less afford this diet, this lifestyle, perhaps could be seen as punching the ptb in this daily war, for us and for those who will not be able to have a good diet ever (and even a bad diet). Punching psychopaths who have destroyed our lives and all generations of human beings since they appeared in this world.

It is very important to make sure food is organic, but we don't live in an ideal world. "As good as it gets" will have to do sometimes. Pork is tolerated by most people and humanity has eaten it for the longest time. Some benefit of marinating pork in vinegar before eating it. In the thread "Life Without Bread" we discussed the research published on the Weston Price foundation and synthesized here:

_http://www.westonaprice.org/food-features/pork

While the general consensus was that pork is harmless, some members did reported good results with the techniques suggested to marinate pork in vinegar before cooking it.

Thanks for sharing, Psyche. I'll start reading the threads Life Without Bread and Ketogenic Diet when finished other large threads.

The thing is that I think even in the U.S. and the West, some can find pretty good sources of meat and if they are prepared to go full keto (with knowledge and will power), once they've adapted, they can actually save some money or be very close to what they used to spend. You'd be buying A LOT less food overall, all that craving for variety and snacks, etc., etc., basically evaporates when in ketosis, and you don't throw out spoiled food wasting money because you have so much crap in your fridge and cupboards, that some of it inevitably gets spoiled - even fruits and vegetables. It's a minimalist lifestyle with the potential to actually save money in the food department, even if you have to pay more for good sources of meat compared to the mass produced stuff.

 

[l apprenti de forgeron]

Thanks for your reply, SeekinTruth. You're right. And sorry if I seemed a little angry in my previous message. Is that nothing is easy, nothing is simple, and psychopaths do things even more limiting. But this way is the third density sts. I'll try harder to get a good source of healthy food.

 

[Foxx]

It's also possible to have a pork intolerance from the alpha gal tick meat allergy, however I don't think that would be related to anything that a hair sample would reveal. Here's a thread on the allergy, for reference:

http://cassiopaea.org/forum/index.php/topic,30223.0.html

 

[SMM]

That was my first question. And just for what it's worth, not all pork is equivalent. If the pigs aren't free to roam for their natural food, and/or are fed too much grain, is the obvious problem situation. While pigs being omnivores aren't supposed to get as sick by being fed grains and have the kind of digestive system damage as cows fed grains (who just can't digest them properly and it causes wide spread health damage just like in humans), the pork will have too much omega-6 in the fat composition in relation to omega-3's. That promotes inflammation, rather than being anti-inflammatory when the omega-3's are high in the ratio.

Then there's other considerations like bacon or other cured/"cold cut" products having a bunch of carbs added that might trigger an intolerance/sensitivity response or spices that could also be contaminated with gluten, and a bunch of additives, etc. It's hard to say anything specific for your case, and again, the question of how the intolerance was tested will help people answer your questions. I'm just trying to give you more ideas with the limited data you gave that it also may not be pork PER SE you're intolerant to, but what other factors may be involved. For what it's worth.

Thanks for the data, SeekinTruth.
I have not found a source with a good animal feeding in my area. So I'll have to settle for now with eating meat from diseased, bad nourish and which have been injected with growth hormones and God knows what else, animals. Sometimes I think for many people to have a ketogenic diet is almost a utopia. Actually I think for most people it is impossible, by governments and corporations (and the consortium that is always obsessed with the food issue of human beings). Whether the global economic situation, or that animals are fed with grain or also by consuming derived from gluten / sugar that come in drugs and vitamin supplements. And it is always like how to find the stuff least perjucial. Obviously, if you manage to find some farms that fed animals well, you keep far away of the need to consume big pharma products, at some point. Therefore, those of we us who can more or less afford this diet, this lifestyle, perhaps could be seen as punching the ptb in this daily war, for us and for those who will not be able to have a good diet ever (and even a bad diet). Punching psychopaths who have destroyed our lives and all generations of human beings since they appeared in this world.

It is very important to make sure food is organic, but we don't live in an ideal world. "As good as it gets" will have to do sometimes. Pork is tolerated by most people and humanity has eaten it for the longest time. Some benefit of marinating pork in vinegar before eating it. In the thread "Life Without Bread" we discussed the research published on the Weston Price foundation and synthesized here:

_http://www.westonaprice.org/food-features/pork

While the general consensus was that pork is harmless, some members did reported good results with the techniques suggested to marinate pork in vinegar before cooking it.

Thanks for sharing, Psyche. I'll start reading the threads Life Without Bread and Ketogenic Diet when finished other large threads.

I was looking for information on pork digestion when I came upon this thread. Certain cuts of pork bring about acid reflux reactions for me. I need to be extra careful on this front as grain-fed pork or meat contaminated with additives can also cause these kinds of reactions.

In Primal Body, Primal Mind, Nora mentions that poor bile function can disturb the digestive process leading to incomplete digestion of fats & poor fat-soluble-nutrient assimilation. Imbalances contribute to that but I don't have much problem digesting other sources high in saturated fat such as butter ghee or coconut oil Maybe lacking in certain enzymes?

I think marinating the port might be a good idea. I've become lazy and haven't been marinating mine for a few weeks. And it seems my digestion is suffering. I eat ground pork for two of my three meals a day. It probably helps also because the vinegar kind of acts like extra stomach acid.

The reflux started when I ran out of apple cider vinegar which I used to add to broth & pork so that's definitely a good idea. My digestion would suffer whenever I ate pork back fat without marinating it. It felt like I was still hungry which made me eat more of it... which made it worse as obviously it was contributing to other symptoms I was having around that time. When I stopped eating it & substituted with other healthy fats, a lot of symptoms vanished. I know I have a super sensitive stomach, particularly to nuts & dairy, & that its pH is quite alkaline or I'm lacking in good bacteria internally (in other words, yeast festers easily).

Yeah, the 'extra stomach acid' would be a good thing in this case osit. Going to try marinating pork in apple cider vinegar again.

 

[nicklebleu]

I had acid reflux on and off for around 2 years - needed betaine HCl, pepsin and other things to prevent that. I also used apple cider vinegar when I was unable to get the other stuff.

Now it's mainly gone and I only very occasionally suffer reflux. Two days ago I was eating out with a friend and there was a red wine sauce to go with the meat and I forgot to tell the waitress to skip the sauce. When I got the plate it wasn't much and I thought that generally speaking red wine sauce is gluten free. Turned out it wasn't and I suffered reflux after the meal.

So one source of reflux could very well be a hidden source of gluten. I am now so sensitve to that stuff (after being off that stuff for around 4 years at least) that I can tell (after the fact) that gluten was involved.

 

[SMM]

I had acid reflux on and off for around 2 years - needed betaine HCl, pepsin and other things to prevent that. I also used apple cider vinegar when I was unable to get the other stuff.

Now it's mainly gone and I only very occasionally suffer reflux. Two days ago I was eating out with a friend and there was a red wine sauce to go with the meat and I forgot to tell the waitress to skip the sauce. When I got the plate it wasn't much and I thought that generally speaking red wine sauce is gluten free. Turned out it wasn't and I suffered reflux after the meal.

So one source of reflux could very well be a hidden source of gluten. I am now so sensitve to that stuff (after being off that stuff for around 4 years at least) that I can tell (after the fact) that gluten was involved.

Similar symptoms show whenever I eat anything that tastes a little off - sure enough, when it's possible to check the ingredients, there's either gluten, dairy or sugar. They'll sneak those things in anywhere.

My finding out about my intolerance of pork was after I had not eaten it for a while because of noticing some of my symptoms becoming more severe after eating it. I quit eating it for a couple of months and, then, ate quite a bit because I found a place that was selling pastured only pork. I started having more severe nasal problems and pain in my back, plus worse digestive issues. Once I stopped, after a couple of weeks, things went back to how they were prior to eating it.

Before stopping eating it I wasn't really paying attention to symptoms until that last time. So I wouldn't have known for sure that I had trouble tolerating it until I had eliminated it for a while first.

Nienna, did you find symptoms varying with different pork cuts such that you felt different if you were to eat bacon or pork belly? Actually I am wondering whether different parts of a pig would cause a more or less severe reaction with pork intolerance, for example adipose fat compared to visceral fat closer to organs. It doesn't work that way for other sensitivities from what I understand as it's usually more of a generalized intolerance.

 

[Nienna]

Nienna, did you find symptoms varying with different pork cuts such that you felt different if you were to eat bacon or pork belly? Actually I am wondering whether different parts of a pig would cause a more or less severe reaction with pork intolerance, for example adipose fat compared to visceral fat closer to organs. It doesn't work that way for other sensitivities from what I understand as it's usually more of a generalized intolerance.

A generalized intolerance is what I have at this time.

 

[Ollie]

Nienna, did you find symptoms varying with different pork cuts such that you felt different if you were to eat bacon or pork belly? Actually I am wondering whether different parts of a pig would cause a more or less severe reaction with pork intolerance, for example adipose fat compared to visceral fat closer to organs. It doesn't work that way for other sensitivities from what I understand as it's usually more of a generalized intolerance.

A generalized intolerance is what I have at this time.

In my experience, and this is with chicken and not pork, different parts of the chicken cause different reactions. Eating chicken legs causes a severe reaction, whilst eating the rest of the chicken is OK.

 

[l apprenti de forgeron]

In my experience, and this is with chicken and not pork, different parts of the chicken cause different reactions. Eating chicken legs causes a severe reaction, whilst eating the rest of the chicken is OK.

I agree. With chicken legs something happens, do not know why. With the pork all is ok :)