Why you should consider not eating pork

When cooking pork, use a meat thermometer to ensure that the internal heat reaches the temperature that kills potentially harmful bacteria: at least 63oC for whole pig and 71oC for the minced pig.
Keep raw pork and its juices separate from other foods, especially raw pork, such as salad.
Wash your hands thoroughly after handling raw meat.
Choose pork or other meat products that have been raised without medicines. One way to do this is to buy certified organic pork from pigs raised without antibiotics or ractopamine.
Look for a clear statement about the use of antibiotics. “No antibiotics used”.
Beware of misleading labels. “Natural” has nothing to do with the use of antibiotics or how an animal was raised. We found unapproved claims, including “unlabelled antibiotic-free,” when that was not the case.
What about organic pigs bred in grazing?
Although this pork is obviously going to be much better for consumption, it is not so easy to find it, and still poses some health problems. Pig pastures are very sensitive to infection with Trichinella spiralis, also known as the “pig worm”. Trichinella is one of the most widespread parasites in the world, it has the potential to cause very serious health problems. Trichinella may be killed in the cooking process, but the guidelines need to be closely followed to ensure that the meat is well cooked.

It is said that pork can be “healthy” meat, but it depends entirely on how it was bred. Most, if not all, of the pigmeat comes from unhealthy farms. Almost all the pigs bred come from industrial livestock. These environments are generally characterised by inhuman conditions and are a source of toxic products and pathogens.

These animals spend their wretched lives between concrete and steel. Antibiotics are given generously with their food, making their meat even more toxic.