Health & Nutrition

Nutritional Info
Today's pork is leaner than ever and it's packed with nutrition! For starters, pork is the best dietary source of thiamin (vitamin B1). This vitamin supports healthy nerve functioning, energy production, growth, and digestive and neurological health. Pork is also a good source of ribofalvin (B2), niacin (B3), vitamins B6 and B12, zinc, phosphorus, magnesium and iron.

In addition, an average cooked serving of pork (3 oz., 85 g) is a complete source of protein, providing us with all nine essential amino acids that cannot be made by the body. Protein is vital to a healthy diet as it helps to keep our immune system strong and to build, repair and maintain body tissues.


Pork contains many nutrients recommended by Health Canada to build and maintain a healthy body, including six essential vitamins, four important minerals, protein and energy. Making pork a regular part of your diet makes good sense, especially when you consider that Canada's Food Guide recommends two to three servings of meat and alternatives every day.Omega-3 information nutrition cahrt2nutrion chart


Omega-3 fatty Acids

What they are
Omega-3s are one of the essential fatty acids, which are fats that the body cannot produce. Omega-3s are found chiefly in dark leafy plants. Some of the Omega-3s we can get from eating such vegetables and others must be acquired through animal fat, particularly from those animals that feed on greens themselves. Fish oil is often taken by many as a supplement since the feeding on plankton provides Omega3-s in the fish fat.

What they do

Omega-3s are called essential because they are fundamental to much of our structural development including brain cells and the eye. They are also vital in preventing blood clotting and blocked arteries.

The Imbalance
The other essential fatty acid is called Omega-6 and is found in grains like corn or in soybeans. Anyone familiar with the dynamics of today’s agricultural subsidies of these two particular crops will know how heavily conventional meat relies on these foods, thus causing the levels of Omega-6s to skyrocket. The American populace not only consumes enormous quantities of this grain-fed meat, but we also increase the imbalance through the consuming of the ubiquitous corn syrup in practically anything we buy off the shelves in our grocery stores. Nutritionalists will argue what the optimal ratio of 6’s to 3’s is exactly, (somewhere between 1:1 and 4:1) but there is no disagreement that the typical ratio in the American diet is somewhere around 20:1, and is downright hazardous.

The Consequences
According to a recent publication* some 2,000 scientific studies are out there showing that a wide range of problems are associated with deficiencies of Omega-3 fatty acid. Researchers believe the number of Americans who have such a deficiency is around 60%. The symptoms of this deficiency has been linked to numerous health issues including diabetes, cancer, heart disease, depression, and even allergies.

*Shaklee newsletter (vol. 23, issue 3)