Why You Shouldn’t Buy Pork Neck or Silver Carp: Ancient Wisdom for Modern Times
Our ancestors often distilled their daily life experiences into nuggets of wisdom to pass down through generations. When it comes to buying fresh and delicious food for everyday meals, they had a saying: “Don’t buy pork neck, don’t buy silver carp.”
In terms of pork, the ancient wisdom advises against purchasing the neck portion. This is quite aligned with modern scientific knowledge. The meat located behind the pig’s neck is where many lymph nodes are found, along with bacteria, viruses, and toxins that can be harmful to human health.
Additionally, pork neck contains high levels of fat, which can lead to elevated blood cholesterol levels if consumed frequently. This, in turn, increases the risk of cardiovascular and cerebrovascular diseases, posing a threat to one’s health. Therefore, when shopping for pork, it is advisable to avoid buying the neck portion, even though it may be relatively cheaper than other cuts.
PGS.TS Nguyen Duy Thinh, a former lecturer at the Faculty of Food Technology, Hanoi University of Technology, asserts that the pig’s neck is not recommended for consumption. During slaughter, this area tends to accumulate a significant amount of blood and is a common site for administering injections to the animal. Being a hub of metabolic glands and lymph nodes, the neck may harbor toxins, bacteria, and viruses, making the neck meat less wholesome.
Ancient Advice: Avoid Pork Neck and Silver Carp
Now, what about silver carp? Silver carp is a freshwater fish with tender, sweet meat and mild characteristics, offering numerous health benefits. However, this type of fish is known for its abundance of small bones and scarce meat, which was not favored by our ancestors. In the past, due to economic constraints, families could not afford to buy ample meat and fish for their daily meals. Therefore, when purchasing fish, they prioritized choosing species with higher meat content to maximize their yield. Silver carp, with its low meat-to-bone ratio, was considered wasteful.
Moreover, protein-rich foods were once considered a luxury, reserved for children and the elderly. Silver carp, with its limited meat and abundance of bones, was not ideal for these age groups.
Today, with improved living standards and a wider range of food choices, silver carp has gained popularity and is more appreciated than ever before.
According to Traditional Chinese Medicine, silver carp has a sweet taste and a neutral nature. It is believed to benefit the spleen, strengthen the stomach, regulate qi, dispel dampness, improve appetite, prevent abdominal coldness, promote diuresis, and eliminate edema. This fish is also used in dishes for women with postpartum hemorrhage and pregnant women suffering from fatigue.
Silver carp, with its delightful flavor, can be prepared in various ways, including frying, stewing, and making soup.
Tips for Buying Pork
When purchasing pork, it is essential to observe the meat closely to select the best piece. Look for dry meat that does not exude water, with a bright pink or red hue, free from dark spots or grayish-brown discoloration. The diagonal lines on the surface of the meat should be distinct, and the meat should have good elasticity when pressed.
Avoid buying pork with an unusual or putrid odor.
Tips for Choosing Silver Carp
When selecting silver carp, there is no need to opt for oversized fish. Silver carp that live in natural environments tend to be smaller. However, the silver carp available in the market can be up to three times larger than their wild counterparts. The meat of wild silver carp is typically more flavorful.
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