Pigs were first domesticated in China about 4900 BC and were raised in Europe about 1500 BC. During his voyage to the Americas,  Christopher Columbus brought pigs with him and landed in Cuba in 1493. Hernando de Soto landed in Tampa, Florida with 13 pigs in 1539. Since then Native Americans became very fond of the taste of pork.

Aside from protein, pork is rich with Thiamine (Vitamin B1). Thiamine (vitamin B1) helps the body’s cells convert carbohydrates into energy. It is also essential for the functioning of the heart, muscles, and nervous system. The main role of carbohydrates is to provide energy for the body, especially the brain and nervous system. A lack or deficiency of Thiamine can cause weakness, fatigue, psychosis, and nerve damage.

According to the websites I visited, undercooked pork may carry parasites. Green grass-fed pigs will give  healthier meat than pigs that are treated with antibiotics and hormones. Pork contains a higher proportion of unsaturated fats than other meats, its cholesterol content maybe 80mg in a 3-ounce pork chop and 100mg in 3 ounces of spare ribs.

Eating a balanced diet is the key to health. Protein is used by the body to promote growth and repair tissues but high-protein foods are often high in cholesterol, which is present only in animal-derived products. A high intake of cholesterol may increase levels of LDL (bad) cholesterol.

So it’s your choice!!!