|
[ Parasites Archive ] [ Main Archives Page ] [ Glossary/Index ] [ FAQ ] [ Recommended Books ] [ Bulletin Board ] |
Search this site! | |
Hi Dr. Stoll,
I have sort of a weird question ... last night my fiance & I went out to a new restaurant (The Melting Pot) it is a fondue restaurant and you cook your own food. Part of our dinner included pork, which I normally do not eat. It was hard to distinguish the pork from the beef when it was raw, so I cooked up a piece of pork by mistake. After it was in the boiling broth you cook it in for 2 minutes I took it out, cut it open and it was a little pink, thinking it was beef I ate it. Keep in mind these pieces are bite size, no bigger than your thumb. After realizing it was a little pink inside and that is was pork, I freaked out. Now is it my irrational anxiety kicking in or do I have to be concerned? I know there are some risk factors when eating pork, so now I am concerned. Your thoughts are always appreciated. Thanks for listening to my long winded story!
In Reply to: Pork Question posted by Nicole [71.1351] on July 10, 2006 at 06:51:33:
first thing I do when I am worried about something, I do a search of the risks. Boiling such small pieces of meat for 2 minutes, seems like it would have gotten the internal temps up to the boiling point. The fact that it was still pink was probably because it was boiled, and not fried. Lower temps, and not dried out.
I usually cook pork till it is white inside, but don't panic if it isn't and I ate some. I just finish cooking it. I haven't heard of problems from eating pork, even undercooked, though it is wiser to cook it well, just to be on the safe side. Ever eat chicken that wasn't fully cooked? I have, and it worries me a little, but never had a problem I could blame on it, evem with runny eggs.
Now that you have had a fear, learn all you can so you know the risks, or lack of them.
In Reply to: Pork Question posted by Nicole [71.1351] on July 10, 2006 at 06:51:33:
I love pork tenderloins and always slightly undercook them so they are always pink inside because that is when they are mos tender. I never have any problems. I wouldn't worry.
In Reply to: Pork Question posted by Nicole [71.1351] on July 10, 2006 at 06:51:33:
Boiling temperatures would most likely kill anything that may have been in it anyway.
In Reply to: Pork Question posted by Nicole [71.1351] on July 10, 2006 at 06:51:33:
Hi, Nicole.
There ARE some parasites of pork that are not present in beef. Personally, I try to have my pork white and not pink. I think that Lissa, WOW and Vince are reasonable.
The best protection is by keeping your personal intestinal bacteria balance healthy (avoiding LGS and the inevitable dysbiosis attendant to it). This creates a very unfriendly environment for any pathogenic parasites that may escape cooking.
Hope this helps.
Walt
|
[ Parasites Archive ] [ Main Archives Page ] [ Glossary/Index ] [ FAQ ] [ Recommended Books ] [ Bulletin Board ] |
Search this site! | |