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Pork
Score: 7/10Inflammatory
Anti-InflammatoryInflammatory
Pork is a widely consumed meat that is high in protein and B vitamins. However, especially processed forms like bacon and sausage, pork can be highly inflammatory due to saturated fats, omega-6 fatty acids, and preservatives.
Benefits
- Good source of thiamine (B1)
- Contains selenium
- Lean cuts provide quality protein
Concerns
- High in omega-6 fatty acids
- Processed pork contains nitrates and preservatives
- Saturated fat content promotes inflammation
- Often cooked at high temperatures
Key Nutrients
ProteinThiamineSeleniumZinc
Serving Size
3-4 oz cooked lean
Tips
Choose lean cuts like tenderloin. Avoid processed pork products like bacon, ham, and sausage.
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