Only On The Walters Post!
These are my own thoughts from what I’ve seen and lived through. I’m sharing them to spark some thinking and honest conversation, not because I have all the answers.
There’s a lot of noise these days about what we should and shouldn’t eat. Every week, it seems there’s a new study telling us to ditch this meat or that one. For a while, pork got thrown under the bus, and I think unfairly so.
Growing up, pork was a staple. Not just bacon and sausages, but pork chops, roasts, and hams—real meals that filled the belly and gave you energy to get back out in the field. And it tasted like something.
Nowadays, folks seem to think pork is either too fatty or too risky. But the truth is, it’s leaner than it used to be, and safer too. Cuts like pork loin, tenderloin, or even a well-trimmed shoulder roast are right up there with chicken when it comes to fat content—sometimes even better.
And here’s something most people don’t know: pork is packed with B vitamins, especially B1, which is hard to come by in other meats. It’s got iron and zinc too, and that matters for people our age who still want to keep the old engine running smooth.
Now, I’m not talking about cheap, processed stuff loaded with salt and mystery bits. I’m talking about real pork. The kind you raise yourself or buy from a farmer who treats his animals right and doesn’t pump them full of antibiotics. I’ve eaten that kind of pork most of my life, and I’ve never had a doctor tell me it was the problem.
Another plus? In Canada, they don’t allow hormones in pork. That’s more than I can say for some beef you’ll find in the cooler.
If you’re still worried about safety, just cook it properly. The old days of frying pork into shoe leather are gone. A nice roast brought to temperature and left to rest is moist, tender, and makes for good leftovers too. Add some garden carrots, a bit of onion, and maybe a side of potatoes—now that’s a meal.
Now I still like a good steak occasionally, and chicken has its place, sure. But don’t let the health fads fool you—pork, done right, is still one of the best meats you can eat. Affordable, flavorful, and full of the kind of nutrients that fuel real work. It’s the kind of meat that’s fed generations, and I say it still deserves a place at the table.
Until the next time: Keep Your Minds Open & Your Stories Alive. GW
All my books are available on my Amazon Author Page.
If you purchase a book, a brief Amazon review really helps new readers discover my work—it means a lot.
Support my writing: Support My Writing
In Closing, I Would Like to Wish You Well!
George Walters | [email protected]
