Home Cooking By Ingredient • Beyond Bacon: Paleo Recipes That Respect the Whole Hog by Matthew McCarry, Stacy Toth

Beyond Bacon: Paleo Recipes That Respect the Whole Hog by Matthew McCarry, Stacy Toth

By Matthew McCarry, Stacy Toth

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Extra info for Beyond Bacon: Paleo Recipes That Respect the Whole Hog

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Think about that. Since we’ve been on the Paleo diet, our blood panels indicate that our family is in the best cardiovascular shape of our lives. Our serum cholesterol is down, our triglycerides are down, our HDL (good cholesterol) is up, and our blood pressure is down. All this in spite of greatly increasing our saturated fat and cholesterol intake! What happened to create this seeming paradox? The link between ingesting cholesterol and saturated fat and heart disease is not as strong as you might think.

Yet in most households, sausage and bacon were served every morning for breakfast, and lard was the first choice for pie crust. The decline in our health began with the introduction of transfatty acids (found in highly processed, oxidized, and bleached vegetable oils), as well as a new, genetically modified super-strain of wheat that enhanced the properties of gluten (the history of this is detailed very well in Wheat Belly by Dr. William Davis). This grain, although credited with saving entire countries from starvation and the scientist that developed it earned a Nobel Prize, has also correlated strongly with an increase in gluten intolerance and celiac disease.

Sows are extremely prolific, too, as each litter produces between 6 and 12 piglets. All of this made the original wild boars ideal for domestication. Humans began to domesticate animals around 10,000 years ago. It’s believed that sheep and goats were the first to be raised (rather than hunted) as a source of food. They were the standard animals of the nomadic pastoralists. 5 These original pigs probably looked similar to the wild boars of today: grey or brown in color, around three feet tall and weighing 300 pounds, with large tusks.

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