Long-time readers may remember my suspicion that pork has negative effects on my blood glucose and general health. I wrote about this in my post “Pork – The Other White Meat or Tasty Poison?”
Based on the study I found from the Weston A. Price Foundation, I decided to carry out the same experiment, as best I could, under non-laboratory conditions. My first step was eating a fresh pork chop for dinner and seeing what would happen to my blood glucose the next morning. The results were surprising:
Well this wasn’t what I was expecting. My blood was a respectable 7.6 mmol/L this morning. Since my water/black coffee fast, 7.6 is the highest blood glucose level that I will accept.
Now I had meant to do the next leg of the experiment, a pork chop marinated in apple cider vinegar, the next week, but life got in the way. I carried it out two nights ago and kept broadly to the same diet and exercise in the morning and afternoon as I did for the first experiment. Dinner consisted of a barbecued pork chop and my Sautéed Courgettes in Garlic Butter. It was a very low carbohydrate meal with moderate protein and moderate fat.
What was the result? I checked my blood glucose before dinner and it was 7.6 mmol/L, so it was a little high for that time of the day. Nevertheless, I did not expect my blood glucose to shoot up to 11 mmol/L when I checked it in the morning. Fortunately my blood came down reasonably quickly yesterday morning after a great 5K run. I followed that up with a most beautiful and gruelling 8K hike along the English coast. My blood glucose this morning was 7.5 mmol/L.
The Weston A. Price Foundation study demonstrated that pork chops marinated in apple cider vinegar did not have a major coagulating effect on the participants’ blood. This would suggest that inflammation was not significant either when you look at the rest of their study. It didn’t seem to have that effect on me. My blood glucose certainly did not react well to marinated pork chops. Given that I’m a strong believer in inflammation being the root of many health evils, I think I’ll just have to give up on fresh pork, marinated or otherwise. Once again, I think it’s worth quoting the conclusion of the Weston A. Price experiment:
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.
It’s not the worst thing in the world giving up fresh pork. I can always have steak!