a previous user said:
In most modern farms, pigs are fed the worst of foods. On the biggest farms, the largest pigs are fed rotten eggs and chickens that died from disease.
Sometimes, pigs are kept in batteries where only a few pigs get the food. The rest of the pigs get only the droppings, which are extremely toxic. Any tissue from these animals makes them very unclean indeed.
Pigs have very high histamine levels. The connective tissue is very rich in sulfur, leading to increased blood acidity and osteoporosis because of the loss of calcium along with the sulfates. Research indicates that high sulfate levels, especially in meat-rich diets, are responsible for osteoporosis.
Research has found that at the time when pigs leave the farms, 56% of all pork samples are contaminated with salmonella. When "clean" animals leave the farms, only 15% of the meat is contaminated. When the pig meat leaves the abattoir, 80% is contaminated, and when it reaches the butcher, the level of contamination is virtually 100%. The "clean" animals have only a 40% contamination level by this stage.
The pig is certainly responsible for much disease. Many people are allergic to pork because of the high histamine levels, and pork also encourages the formation of excessive amounts of mucous in our bodies.
Medical literature does not support many of the above statements. While they CAN have high histamine and sulfur levels, and some people are allergic as a result, there is little medical evidence that it actually causes osteoporosis. The figures regarding contamination levels also appear inaccurate. Traditionally, the contamination concern with pigs/pork has been trichinosis, not salmonella. Trichinosis is caused by a parasite worm that had been found in pork. That is the reason that Jews and others formed traditions not to eat pork(although they did not know that was the cause of illness at the time). According to pork authorities, trichinosis has been virtually eliminated in modern pork production in North America, and there are not any valid claims to the contrary. I would be surprised if salmonella was anywhere near the other claims made above, although it can be a potential issue.
It should be pointed out that both trichinosis and salmonella issues are eliminated below the recommended cooked temperature of 165 for pork, so just like poultry, should not have salmonella issues when properly cooked.
Much of pork is cured, such as ham and bacon, which causes it to be extremely salty. this can be a heart health concern as it can lead to hardening of the arteries, as well as high blood pressure. Some forms of pork can also be extremely high in fat, but not all are. I will assume that the health concerns of fat and cholesterol in the diet are known by readers so will not elaborate further.