Pork: The healthy choice in more ways than one
In case you haven’t noticed, the industry of agriculture has come under assault. The media daily produces subject matter on what we produce (unhealthy meat), how we produce (factory farms), who produces (illegal immigrants), and the consequences of our production (high levels of atmospheric greenhouse gas.) Despite a catastrophic oil disaster in the Gulf, the EPA and Congress question the wisdom of expanding renewable fuels (made in America) and put off the thought of safer energy and less dependence on foreign oil. In a national recession which seems to have no end, agriculture remains a bright light with growth, innovation and new employment. Yet, predictably, the latest story is about the bad eggs coming out of Iowa produced by a single individual who should have been reined in by enforcers long ago.
Pork production has had its share of bad press, notably about modern production methods and pig comfort (a point of discussion in past and future articles here!). Lately, the press has shifted gears to dwell on the nutritional shortcomings of pork. Many of these discussions start from a vegetarian viewpoint, move to a “don’t eat meat philosophy,” and end up calling for the elimination of animal agriculture. The Humane Society, under the cover of pet and animal comfort issues, would like to see livestock disappear.
The real story of animal agriculture, and specifically pork production as discussed here, is both the responsibility and ability to feed the world. China, a country of nearly 1.4 billion (five times the population of the United States) consumes more than 50 percent of the pork in the world. Despite huge vegetative nutritional resources (notably rice), pork remains essential. Nutritional experts state the hog’s unique ability to synthesize plant raw materials into a dense nutritional package of protein and vitamins allows pork to be valued greatly by the huge population. It would be impossible to feed the masses in that country with a vegetarian diet; there simply is not enough land to produce adequate nutrition.
Pork consumption in the world has been increasing 1.3 percent per year. In the United States and other developed countries, the increase is less than 1 percent, while the growth in developing countries is nearly 5 percent. Where easing hunger and essential nutrition are issues, countries are finding pork a viable option. It is no surprise that nearly 20 percent of the pork produced in this country is exported.
A second reason (in addition to nutrition) for China’s dependence on pork is one which pundits for a plant-only diet ignore. Animals raised for meat not only assimilate protein and animal nutrition, but they return valuable minerals to the soil in the form of their manure. China’s utilization of animal byproducts is essential to its economy. The press and the so-called greenhouse experts largely ignore the value of manure and thus overstate the animal agriculture’s contribution to greenhouse gasses. If manure could not be utilized, vegetable and fruit production (the only things a vegetarian eats) would need much higher levels of petroleum-based fertilizers, contributing to the problems of greenhouse emissions.
Back to the United States, it is estimated about 3 percent of the population (about 9 million people) are truly vegetarian. Many of that group came to eat only plants because of perceptions of animals mistreated in “factory farms” and misgivings about animal slaughter. They then developed nutritional observations about meat which would appear biased and inaccurate. “Eating healthy” can mean eating both meat and plants! Proteins from meat are complete, contain all 20 amino acids, and are available. Thus a small amount of meat can provide all a person’s protein needs. (Maybe the real issue is we don’t need a Big Mac and fries to get our protein!) Proteins from plants require a person (since the animal isn’t doing it) to digest and remove the protein. When the plant is digested, it destroys other nutrients like vitamins, which are then lacking in a vegetarian diet. One very important lacking vitamin is Vitamin B12 which is essential in nerve and cell development. Vitamin B12 deficiency results in mood swings and nervous disorders. Meat is the only source (along with vitamin supplementation) of Vitamin B12.
There are other disorders associated with a vegetarian diet. Many are related to eating high levels of soy products in order to get enough protein. These would include higher levels of stomach acid produced in order to digest soybean products. More importantly, there have been studies showing fertility and reproductive problems with a vegetarian diet. There are also studies showing increased dental erosion with a vegetarian diet, due to the high amount of acid prevalent in digesting plants.
Acknowledging there are “risks” with eating meat, I simply wish to point out what the “vege-friendly” media doesn’t! Moderation of the diet and eating smaller amounts of both meat and plants would seem to be the real theme of “healthy eating.” Also before we condemn the use of animal agriculture (notably pork) to feed the world, we need to examine and remember the role of meat in global nutrition. On a lighter note, enjoy pork for what it really is; a complete nutritional package that tastes great. Enjoy some pork at the upcoming Homestead Festival!
Bob Elliott is a Bureau County pork producer.
