Pork: New Cooking Guidelines
Lower the Temp-Raise the Enjoyment!
Late last month (May 2011) the United States Department of Agriculture announced new cooking guidelines for pork and this is GREAT news for weight loss surgery patients. The old guidelines called for cooking pork to an internal temperature of 160 Degrees Fahrenheit. These high cooking temperatures were appropriate many years ago when pork contained much more fat and was also prone to carrying food borne illness. Advances in pork breeding now produce a leaner meat and improved standards in farming have decreased the chance of pork carrying illness causing bacteria. Now we may safely cook pork to an internal temperature of 145F. Cooked to this standard pork is juicier and more palatable. For those of us with weight loss surgery and following the liquid restrictions (no liquid with meals) a more succulent piece of meat is essential for our culinary enjoyment and pouch comfort.
In today's cooking with Kaye we have filled the page with great recipes starring pork that are high in protein and flavor. Give these recipes a try and I think you will enjoy pork more than ever before. We appreciate the quality of information provided by the National Pork Board for use in this email. Be sure and download their free chart detailing the new cooking temperature guidelines: Be 145F
Tomorrow there is another big announcement coming from the USDA: Our iconic Food Pyramid is being replaced. Watch your inbox for our Weekly Digest explaining how this affects the special needs of our high protein weight loss surgery diet.
CHEERS!
Kaye Bailey
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