What will happen if Vietnamese pigs eat it

Vietnam is a relatively small country adjacent to my country. It has high temperatures and heavy rains all year round, with the average temperature reaching 24°C. The north has four distinct seasons, while the south has two dry and wet seasons. It is an agricultural country. Crops grown include rice, corn, potatoes, etc. Specialties include dried pineapple, bananas, coconuts, peanuts, etc. The domestic pigs in Vietnam are pot-bellied pigs. They are slightly smaller than the domestic pigs in my country, but they look very fat. So what happens if Vietnamese pigs eat it?

There is a tradition of "mutual trade" on the border between my country and Vietnam. However, pork imports from Vietnam are not allowed. Due to foot-and-mouth disease, the Ministry of Agriculture has banned the import of live pigs from Vietnam since 2003. However, when the reporter recently conducted an investigation in Aidian Town, Ningming County, Chongzuo City, Guangxi, he found that many Vietnamese live pigs entered my country through various "smuggling channels" and flowed into some slaughterhouses in the mainland.

There is a high risk of smuggling live pigs. If they fail inspection and quarantine, they are likely to carry pathogens of infectious diseases such as foot-and-mouth disease and parasitic diseases. In addition, pork that has not undergone removal of lymph nodes and thyroid glands may end up on our tables and harm our health. If we allow these smuggled live pigs to move at an unstoppable rate, it would be luck if nothing goes wrong, but something is inevitable and it is only a matter of time. It is a pain for pig farmers and a danger for those of us who eat pork.

What should you pay attention to when buying pork

First, when we choose pork, many people think that the pork in the supermarket is very safe. This is actually a misunderstanding. Supermarkets are also doing business, and there will be good and bad products. So don’t think that the meat in the supermarket is the best.

Second, the pork in the vegetable market is the same. There are also many quality issues. When we choose to buy pork, we need to see whether the store is larger and whether there is more pork, because the quality of larger fresh meat stores will be slightly more guaranteed.

Third, when we choose pork, we should observe the color of the pork, because fresh pork will have a layer of fresh meaty texture, the meat looks very clean, and the red and white of the pork are very natural and consistent in brightness. Such pork should taste good.

Fourth, when buying pork, we should be careful not to buy meat that looks very brightly colored. Since this type of pork is likely to have some other substances added to it, good pork will be red and white in color, but the color is very light and there is no regularity between the red and white.

Fifth, if you squeeze naturally healthy pork with your hands, it will have a kind of elasticity, which you can feel when you press hard. However, some stale pork, or pork injected with water or pork with chemical hormones will not have this feeling.

Sixth, we must choose pork carefully and attentively. It is recommended that you smell the pork when buying it. If the pork smells greasy, it is normal. Pork that has hormones or is grown from chemical raw materials has a fragrant or fishy smell.

Seventh, when choosing pork, you should try to choose a whole piece of pork, because the more whole the pork is, the easier it is to observe, and a whole piece of pork is easier to identify and is also fresher. So you should try to choose this when buying.

What are the effects and functions of pork

Supplement protein and fatty acids. Pork can provide humans with high-quality protein and essential fatty acids, and is the main source of daily protein supplement for Chinese residents.

Improve iron deficiency anemia. Pork can provide heme (organic iron) and cysteine ​​which promotes iron absorption, and can improve iron deficiency anemia.

Nourish blood and strengthen liver. Pork liver can nourish blood and liver, improve eyesight and remove cataracts. People suffering from night blindness, edema, chlorosis and other diseases can eat it regularly.

Nourishes the skin. Pig skin is sweet and cool in nature, contains gelatinous ingredients, and can nourish the skin. If you cook the pig skin and eat it as jelly, it can make your skin smooth and delicate.

Nourishes blood, promotes lactation, and cures ulcers. Pig's trotters are sweet and flat in nature, and have the effects of nourishing blood, promoting lactation, and supporting sores. They have an auxiliary therapeutic effect on postpartum milk deficiency, carbuncles, sores and other symptoms.

Things to note when eating pork

1. Beef: Pork is sour and cold, slightly cold, and has a nourishing, yin and cold nature, while beef has a sweet and warm taste, can nourish the spleen and stomach, strengthen the waist and legs, and has the effect of calming the middle and replenishing qi. One is warm and the other is cold. One nourishes the spleen and stomach, and the other is cold and greasy for weak people. The nature and flavors are conflicting, so they should not be eaten together.

2. Sheep liver: Sheep liver has a bitter and cold taste, nourishes the liver, improves eyesight, and treats liver wind and deficiency heat. Pork is greasy and will cause dampness and heat in the stomach. From the perspective of food and medicine, it is not suitable to be used together. Lamb liver has a strong smell, and if it is stir-fried with pork, it will easily produce a strange taste, which is not suitable from a cooking point of view. 3. Coriander: Coriander is pungent and warm, which consumes energy and damages the mind. Pork is greasy and can cause dampness and heat, which can cause phlegm. It is recorded in ancient books: "All meat is nutritious, except pork." One consumes energy while the other does not replenish your body, so eating them together will do harm to your body.

4. Quail: Eating them together will make your face black.

5. Pigeon meat: Eating them together will cause stagnation of gas.

Summarize:

Through the editor’s introduction above, I believe everyone has a certain understanding of why Vietnamese pork cannot be eaten. Vietnamese pork is very likely to carry pathogens of epidemic diseases such as foot-and-mouth disease and pigs with parasitic diseases. Sometimes pork is even served on our table without the lymph nodes and thyroid gland removed, so Vietnamese pork cannot be eaten.