A very provocative title I admit. Full disclosure, I love pork. It’s so versatile: chops, roasts, gammon, ham, bacon, sausages. You get the point. All are delicious in their own way, well, save for that highly processed, pink ham. I never developed a liking for that one. Too salty.
Still, I agree with Homer. The pig is a truly magical animal:
So why a title that casts possible aspersions on the little oinkers. After all, what have they done except taste delicious?
It’s simple. I have the sneaking suspicion that certain types of pork are raising my blood. The particular culprits appear to be roast pork loin and grilled pork chops. As I mentioned in a previous post, this could be due to the protein density of the lean pork. It might have been my now abandoned vice of drinking two, or sometimes three, glasses of wine with a roast pork. All are possible. Indeed, some sites, which look like clickbait frankly, claim that pork is a food that won’t spike a diabetic’s blood. Maybe it was me and not the pork. I hope so.
However, I’m not the only diabetic who has experienced a surprising blood glucose spike after eating pork. Various forums have no clear answers it seems. Could it be the protein? The fat? Something else?
After a little bit of bouncing round the internet, I came across this study from the Weston A. Price Foundation. The study took three volunteers and fed them various forms of pork in order to determine:
1. Is there an effect from consuming pork on the blood as observed in dark-field live blood analysis?
2. Does unprocessed pork have a different effect than processed pork? We thus determine whether traditional preparation methods of pork affect the blood differently than the modern method of simply cooking fresh pork.
compared the consumption of cooked fresh pastured pork; apple cider vinegar-marinated fresh pastured pork; uncured pastured bacon; and uncured pastured prosciutto. [It] also investigated the consumption of cooked fresh pastured lamb, as another unprocessed meat for comparison with fresh pastured pork.
You can go see how the study was conducted yourself, but live blood samples were taken and the three volunteers were on the same Weston A. Price Foundation recommended diet and in good health. None were diabetics.
So, what were the results of eating fresh pastured pork:
The results show unequivocally that consuming unmarinated cooked pork shows a significant negative effect on the blood. Five hours after consumption, subjects showed extremely coagulated blood, with extensive red blood cell (RBC) rouleaux (cells in the formation of stacked coins), RBC aggregates, and the presence of clotting factors, especially fibrin, which is seen as white threads in dark-field microscopy.
A couple of days later the subjects had fresh pastured pork which was first marinated in apple cider vinegar (with the mother) for twenty-four hours. The result:
this blood sample [of one subject] show[s] a very slight stickiness or tendency to aggregate, and a few platelet aggregate forms are seen, with no fibrin. The subject’s blood is largely unchanged from before. The other two subjects showed essentially no change before or after consumption of the marinated cooked pork.
Bacon consumption, similarly, showed no significantly negative effects on the blood and ditto for prosciutto and ditto for the lamb.
The conclusions of the study are revealing:
1. Consuming unmarinated cooked pastured pork produces blood coagulation and clotting in blood examined at five hours after eating; however, consuming marinated cooked pork does not produce any blood coagulation or clotting.
2. Consuming processed forms of pastured uncured pork, including bacon and prosciutto, does not produce any blood coagulation or other visible changes in the blood at five hours after eating.
3. Consuming unmarinated cooked pastured lamb does not produce any blood coagulation or other visible changes in the blood at five hours after eating.
4. No changes in white blood cell activity, white blood cell clumping, crystals, microbes, or spicules (indicating liver stress), were found before or after consumption of all five preparations of pork and lamb.
The results suggest that unmarinated cooked pastured pork may be unique in producing these coagulation effects on the blood, which also appeared quite rapidly, in less than ten minutes after blood draw, and did not clear up during an hour of observing the blood under the microscope.
The early blood coagulation and clotting observed after consuming cooked unmarinated pork are adverse changes in the blood. A shorter blood coagulation time is associated with increased systemic biochemical inflammation as well as the possible formation of blood clots in the body, as in heart attack or stroke. This condition in the blood, if chronic, is associated with increased risk of chronic degenerative disease, including cardiovascular disease, cancer, autoimmune disorders and others.
So Now What?
The rest of the study speculates why unprocessed pork causes the coagulation, but you can read that yourself. What I’m planning to do is my own experiment with the same food mentioned in the study. Details to follow