Archive for the tag - pork

Is Pork Healthier than Beef?

We know that limiting our intake of red meat can provide some great health benefits, but is pork really a smarter beef alternative?

When people think pork, fatty bacon and glistening BBQ ribs often come to mind. It’s true that these cuts are high in saturated fat – and that, according to the World Health Organization, the American Dietetic Association, American Heart Association and others, saturated fat is a risk factor for cardiovascular disease. But other cuts of pork meat, such as tenderloin or center-cut chops, are much leaner.

To compare apples to apples, let’s look at the nutritional differences between a pork tenderloin and a top sirloin (one of the leanest beef cuts available). In an 8-ounce serving, pork has 50 fewer calories, nearly half the fat and saturated fat content and a similar amount of protein.

If you look at 8 ounces of 90% ground beef, the differences become even more dramatic. When compared to pork, the ground beef has 233 additional calories and 5x the amount of total fat and saturated fat.

Moreover, pork manufacturers are responding to consumer dietary trends by breading leaner pork. Today’s pork is leaner than ever – and its reputation is slowly changing. In fact, pork is sometimes even referred to by nutritionists and dieticians as “the other white meat.”

The bottom line: For health-conscious carnivores, lean cuts of pork can be a smarter alternative to red meat.

Are you a pork fan? Let me know in the comments below! Personally, I love pork! But I only eat pork when I’m able to buy cuts from humanely raised animals.

Turkey Bacon Vs. Pork Bacon: Pros & Cons.

This picture actually makes my mouth water.

No shocker here: Pork bacon isn’t particularly healthy.

Elsewhere in the world, pork bacon is usually cut from the back or sides of the pig. In the United States, it’s often cut from the belly as it contains less meat, but more fat and flavor. The meat is then cured using large quantities of salt. Needless to say, it’s far from a healthy choice.

Because of bacon’s bad reputation, many people opt for turkey bacon as a more nutritional alternative. Sure, it’s not as tasty – but it’s healthier. Right?

Not always. Turns out, the nutrition information in turkey bacon varies greatly from brand to brand. Some brands of turkey bacon have just as much fat – and even more sodium – than traditional pork bacon.

If you’re selecting pork bacon, opt for thin slices from a lean cut of the pig. Look for lots of red in the bacon (that’s the meat) and less white (that’s the fat). Most importantly, read the nutrition information. Thin and lean slices of bacon can have as little as 60 calories per slice and only 1.5 grams of fat.

If turkey bacon is your preference, compare the nutrition information to the pork alternatives. Some brands of turkey bacon can have as little as 20 calories per slice and zero grams of fat – but read carefully. And pay special attention to the sodium!

The verdict: Turkey bacon can be a healthier alternative to pork bacon, but it really varies from brand to brand! To make a wise choice for your health and body, you must compare the nutrition information.

Which Meat is Healthiest?

Which meat is the healthiest? Chicken is the obvious answer – but it’s not always true.

While organic, pasture-raised chickens are extremely healthy, most of the chickens sold in modern supermarkets are raised differently. Today’s chickens are grown with increased fat and decreased protein. In fact, according to researchers at the Institute of Brain Chemistry and Human Nutrition at London Metropolitan University, today’s chickens contain 266% more fat and 33% less protein than chickens from 1971.

In the same way, today’s conventional cows are fattier than ever – thanks, in part, to their diets of corn and supplements. Grass-fed beef, on the other, not only tastes better – but also has improved nutritional content. Grass-fed beef has lower overall fat, lower saturated fat, an increase in heart-healthy omega-3 fatty acids, lower cholesterol and more vitamins.

Next, we must consider the cut of meat. A chicken leg, for example, has 3x more fat than a serving of London broil. Chicken legs, thighs and wings are high in fat; the breast meat is low in fat. Leaving the skin on also increases the fat content. Sirloin steaks and flank steaks tend to be very lean. If opting for pork, tenderloins and loin roasts are healthier options.

When selecting healthy meats, pay attention to how the meat was raised and the cut. If available, read the nutrition information. Though chicken often wins out, you may be surprised!