Parasites are not only a concern if you eat raw meat. They are organisms that live on or inside other organisms and multiply while depending on the host for survival, which is mainly the reason why parasites rarely kill the host. These parasites, which can be microscopic or up to shocking 30 meters long, usually spread diseases that are fatal, such as trichomoniasis (an STD) and malaria.
The three main types of parasites are ectoparasites (lice and fleas), helminths (the worms, and protozoa (single-celled organisms). Humans are contracted by parasites due to their consumption of animal organs, pork, beef, game meat, fresh produce (and fruit juices), milk, freshwater fish, contaminated soil, and pet feces. Literally, pork tapeworms hatch in the human stomach and can possibly grow up to 10 meters long, feeding all the nutrients you are eating.
Many medical doctors mistaken parasite infection as well as their symptoms for other health condition such as food poisoning, pneumonia, and hormone deficiency.
Here Are The Symptoms Of Parasite Infections:
- Abdominal pain
- Severe malnutrition
- Skim bumps
- Epileptic seizures (due to CNS disruption)
- Weight loss
- Sleep problems
- General weakness
Unfortunately, these symptoms usually don’t appear until long after the infection has taken root. Also, parasites can be transmitted to another person before symptoms ever appear.
Trichinella Spiralis, The “Pork Roundworm,” Causes Muscle Infections
Through the consumption of undercooked or raw pork, including smoked sausages, you can catch a muscle infection known as Trichinellosis. Found in the infected meat are parasites cysts containing larvae which are invisible to the naked eye. According to CDC, pork roundworm has been identified to be a problem that is spiraling out of control. Once the infected meat is eaten by humans, the larvae will grow into adult worms that mate and reproduce thousands of new larvae, that travel into muscle tissues.
There are many misconceptions when it comes to the preparation of pork and ham in order to ensure that it is free from roundworm parasites. Freezing it doesn’t always kill the roundworms since some of the wild game species are freeze-resistant. The FDA recommends that to eliminate the roundworms, pork meat should be cooked in as low as 120F for more than 20 hours. On the other hand, the USDA says to cook it at 160F minimum, however, this usually overcooks that meat. So where is the sweet spot where the meat is still tender and moist but you don’t get infected?
How To Avoid Meat That’s Contaminated With Parasites
In America, most of the meat raised and processed comes from horrific CAFOs (confined animal feeding operations) wherein if you took a quick tour through one, you would probably become a vegan overnight. All concerned chefs, scientific commission, citizens, international agencies, and activist organizations all agreed that there must be changes when it comes to animal factory conditions.
Livestock CAFOs are really hellholes and disgusting. Animals are treated brutally, live on top of their own feces and are fed with soy and genetically modified corn. Moreover, these animals also live with chronic infections, including being contaminated with parasites and pathogens that thrive in the horrific, unkempt factory conditions. Bleach and ammonia are being used by factory workers and butchers in order to disinfect the contaminated meats, thus making most of the meat sold in America loaded with nitrates, artificial food coloring, concentrated salts, preservatives, monosodium glutamate, and smoked flavoring. All of these are meant to trick the consumers into thinking the meat is unadulterated and untainted.
When buying meat, make sure that it is organic and cook it well. You might want to consider the fact that animals exhibit distinct personalities and experience emotions, and maybe you won’t want to support the nightmarish CAFO industries anymore.