Pork

Pork represents meat from a domestic pig – unpretentious in leaving and animal food. It is one of the most tasty, useful, bystry in preparation and that is important, the easily acquired types of meat.

The fact that in Islam and Judaism the pig is considered a "dirty" animal is remarkable, and her meat is forbidden for consumption.

Pork is divided into two main grades: the first treats back (brisket), scapular, lumbar parts and gammon, the second - hough, a cervical part and shank. The first grade of pork is ideal for suppression, frying and roasting in an oven, the second is intended for preparation of broths for soups, Russian cabbage soup, rassolniks and other first courses.

Pork caloric content

Pork caloric content on 100 grams of a product makes 263 kcal. From them proteins – 83 kcal (16,88 g), fats of 191 kcal (21,19 g). Pork does not contain carbohydrates. Being rich with protein, pork promotes development of muscle bulk, the strengthened development of breast milk and is useful to nursing mothers, and also the people doing hard manual work.

Advantage of pork

Thanks to the high content of fats, pork well recovers forces and warms an organism. Pork fat is less harmful, than beef: the amino acids which are a part of meat, iron, zinc reduce risks of diseases of cardiovascular system. The vitamins of group B (B1, B2, B3, B6, B12) which are a part of pork not accumulated in an organism help development of physical and intellectual health of the person therefore pork is recommended to be eaten regularly. Nevertheless, you should not abuse meat dishes also: the recommended norm of pork which advantage is not disputed by specialists makes 200 grams/days.

As a part of pork arachidonic acid and selenium – the substances optimizing process of cell renewal, normalizing work of vessels and heart, and also muscles and bones of the person also contain. Besides, it is possible to call pork natural antidepressant: this meat helps the person to improve mood and to win against a depression.

Harm of pork

Speaking about undesirable characteristics of a product it is possible to note the high caloric content of pork and products from this meat – sausages, bacon, a salami, ribs, breast cuts. It is noted that pork contains the high level of fats and cholesterol, and also growth hormones that has an adverse effect on health of the person.

The growth hormone is the reason of inflammatory processes, swellings and hypertrophies of fabrics (obesity, an acromegalia, tendency to new growths), increasing risks of emergence in an organism of tumor cells, including malignant.

Raised содержаниев to pork of a histamine promotes emergence of diseases of a gall bladder, a furunculosis, thrombophlebitis, abscesses, is more white also than skin diseases (dermatitis, a small tortoiseshell, eczema, neurodermatitis).

The pork used in insufficiently fried thoroughly look can become the helminthosis reason – the disease which is characterized by infection of a human body with parasites. One of the most dangerous types of helminths lodges in intestines, and its eggs by means of circulatory system extend on all organism. Getting into heart, eggs of helminths can cause heart attack, in a brain – memory loss, in an eye – a blindness.

How to cook pork

To minimize harm of pork, meat needs to be subjected to careful heat treatment at a temperature not less than 80 degrees.

At preparation of broth it is recommended to lower meat in cold water – thus the most part of useful substances of pork will remain.

If meat is required to be cooked, pork falls to the boiling water then the carcass cooks under a cover, with periodic removal of foam from a broth surface. The average duration of cooking of pork – 1,5-2 hours.

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