Filed under: Food/Health Blogs, Meat | Tags: bacon, H1N1 virus, ham, ParentDish, pork, red meat, Safe or Scary, sausage, swine flu, the other white meat, World Health Organization
First, let’s get this out of the way: You cannot get swine flu from eating pork. The World Health Organization has made this very clear. As for that other cause of pork paranoia, trichinosis, you should have no worries at all about contracting this parasite as long as you cook pork to an internal temperature of 160 degrees–which often means the center can be a bit pink (this is good if you want a non-shoe-leather texture). But are there other problems with pork? Check out my latest “Safe or Scary?” column over at AOL’s ParentDish to find out.
“There was a time when red meat was a luxury for ordinary Americans, or was at least something special: cooking a roast for Sunday dinner, ordering a steak at a restaurant. Not anymore. Meat consumption has more than doubled in the United States in the last 50 years.”
So begins this week’s New York Times piece about how red meat is killing us.
Do I enjoy red meat? I sure do. From bacon to hanger steaks, pork shoulder to osso buco, I love it all. But should I be eating it every day, like I did as a kid when we got giant beef deliveries by truck from some deal called “The American Meat Plan”?
I decided about a year ago that the answer is no. As I’ve become more and more interested in nutrition and therefore started reading every nutrition article and study I could get my hands on, it became clear that we’re way better off treating meat as the luxury it once was in this country. The healthiest cultures on earth eat red meat sparingly–once a week, or less. And I’m aiming toward that myself. I’m pretty sure that decision has helped me lose 10 pounds over the past six months or so, weight I wasn’t even looking to lose. But hey, I’ll take it!