Our expert says:
Pork is actually a low-fat meat if all the visible fat is trimmed off and it is prepared in a way that does not add large quantities of additional fat. It is just as rich a source of B vitamins, iron and protein as other read meats. Some religions forbid the use of pork because long ago there were no facilities to check if pork was contaminated with Trichinosis (tape worm), but now that meat inspectors check carcasses for tape worm before they are sold, this risk has disappeared.
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