A communication campaign ‘Going Whole Hog‘, about the benefits of eating free-range and ethical pork, has been launched by campaign advisor Mark Fox.
The ‘Going Whole Hog‘ campaign not only communicates the health benefits of eating pasture-reared or free-range pork, where pigs graze in a paddock, and are treated better than mass-reared pigs, but also communicates the benefit of farm-to-table.
Nutritional therapist Sara Bilbe said: ‘Factory farmed pigs live in concrete cells with no outside exposure and no entertainment. Pigs are fairly intelligent animals and this lack of stimulation in these cells leads to high stress levels and therefore high illness. A naturally foraging pig would not just be feeding on grain and legumes but insects, grubs, leafy greens and grasses which are all high in omega-3 oils and would change the composition of the pork fat that we eat’. Such naturally foraging pigs are healthier and are not force-fed to gain weight abnormally, making the pork less fatty, and healthier in that it does not contain hormones nor antibiotics.
Mass-produced pigs are fed cheap soya, corn, and grain, disadvantageous to the digestive system of a pig, which cannot stomach such large quantities of food, hence requiring antibiotics. Pig’s feed can contain hair, skin, blood, intestines, and hooves of other dead animals. Stressed pigs release hormones, which will be contained in mass-produced bacon. The health benefits of pasture-reared animals include its high levels of vitamin A, D, E, and K, and omega-3’s. Pork chops are leaner, contain less sodium, and have more vitamin B.
Pick ‘n Pay is stocking free-range pork at some of its outlets, and is raising Continue reading →
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