Pork is one of the most widely consumed meats in the world, but not every part of the pig is safe for frequent consumption. Some organs and cuts carry higher risks of bacteria, toxins, or fat that can negatively affect your health. Here are five parts of the pig you should avoid or eat with extreme caution:
1. Pig’s Blood
Pig’s blood is rich in iron and other nutrients, and when cooked thoroughly, it can be safe to eat. However, many people enjoy eating it raw or in blood pudding, which is risky.
- If the pig is infected with Streptococcus suis (a bacteria found in both sick and seemingly healthy pigs), the blood may contain a large number of bacteria.
- Eating undercooked or raw pig’s blood can allow these bacteria to enter the human body, leading to serious infections.
Tip: Only eat pig’s blood if it is fully cooked and sourced from a trusted, healthy animal.
2. Pig’s Liver
The liver is nutrient-dense, containing high levels of protein, vitamins A, B, and D, as well as folic acid. However, it is also the body’s detoxification organ.
- The liver can accumulate waste products, pathogens, and toxins.
- It may also contain parasites such as worms and harmful viruses.
Tip: Choose fresh, clean liver without unusual spots or discoloration. Soak in fresh milk for 30 minutes before cooking to reduce odor and remove some toxins. Always cook thoroughly.