Pork: The Other Red Meat

Pork is often referred to as the “other white meat,” but it is actually classified as a red meat. This is because it contains more myoglobin than white meat, which gives it a darker color when cooked. Despite this classification, pork is often considered a healthier alternative to other red meats, such as beef and lamb.

Pork is a good source of protein and contains essential nutrients such as iron, zinc, and vitamin B12. However, it is also high in saturated fat and cholesterol, which can increase the risk of heart disease and other health problems when consumed in excess.

One way to make pork a healthier choice is to choose lean cuts, such as tenderloin, and to trim any visible fat before cooking. It is also important to cook pork to the proper temperature to ensure that it is safe to eat. The USDA recommends cooking pork to an internal temperature of 145°F (63°C) with a 3-minute rest time before carving or consuming.

Processed pork products, such as bacon and sausage, should be consumed in moderation due to their high sodium content and use of nitrates, which have been linked to an increased risk of certain cancers. When choosing these products, look for low-sodium options and those without added nitrates.

Overall, pork can be a healthy and delicious addition to a balanced diet when consumed in moderation and prepared in a healthy way.