Why You Might Feel Sick After Eating Pork – and What To Do About It

Mmm, sizzling bacon, juicy pork chops, savory ham – for many people, pork hits the spot. But what if every time you bite into these tasty treats, you feel ill afterwards? Stomach pains, diarrhea, vomiting – it’s enough to turn you off the other white meat completely.

If you experience sickness after eating pork you’re not alone. Plenty of pork lovers have found themselves running to the bathroom after a pork heavy meal. But what causes this uncomfortable reaction? And more importantly is there anything you can do about it?

As a fellow pork enthusiast who has battled my own share of post-pork sickness I set out to get answers. Read on to learn why you might feel sick after eating pork whether it could be an intolerance or allergy, and how to still enjoy ham and bacon without the nasty side effects.

Why Eating Pork Makes Some People Sick

Before we dive into solutions, let’s look at the potential reasons pork can cause sickness for some folks.

Bacteria and Parasites

One of the biggest risks with pork is the presence of bacteria, parasites, and other pathogens. Undercooked or contaminated pork can transmit illness-causing critters like:

• Salmonella – Causes diarrhea, fever, cramps

• E. Coli – Severe vomiting and bloody diarrhea

• Trichinella spiralis – Causes trichinosis with muscle pains, fever, and more

• Taenia solium – Tapeworm that leads to neurological issues

Thorough cooking kills these pathogens, but eating raw or undercooked pork allows them to survive. Consuming the meat then makes you sick as the bacteria set up shop in your gut.

Allergies and Intolerances

Some people’s bodies see pork as a foreign invader and mount an immune response. This causes symptoms like:

• Hives, itching, and swelling
• Vomiting, diarrhea and stomach pain
• Wheezing, trouble breathing
• Anaphylaxis in severe cases

True pork allergy is rare, but intolerances are more common. It’s not fully understood what protein in pork causes issues for some.

Fat Content

Pork contains more fat than chicken or fish. The high fat percentage could irritate digestion in those sensitive to fatty foods. Fatty foods also take longer to digest, allowing more time for stomach discomfort to develop.

Preparation and Handling

Undercooked, poorly handled, or contaminated pork can breed bacteria. Cross contamination from other foods can also introduce pathogens not killed by cooking. Proper handling and prep are vital.

As you can see, bacteria and parasites are the most likely culprits behind post-pork sickness. But allergies, intolerances, high fat content and contamination could also play a role for some individuals.

Pork Allergy vs. Intolerance – What’s the Difference?

If you frequently feel sick after eating pork, you may wonder – is it an actual allergy? Or perhaps a less severe intolerance? Understanding the difference is important.

Pork Allergy

A true pork allergy involves the immune system reacting to a specific protein in pork. Even a small amount triggers an immune response releasing histamine and other chemicals.

Allergy symptoms usually come on fast – within minutes to 2 hours after exposure. They may include:

• Hives, itchy rash
• Swelling of lips, face, tongue
• Vomiting, stomach pain, diarrhea
• Runny nose, sneezing
• Trouble breathing, chest tightness
• Anaphylaxis – a life-threatening reaction

A pork allergy often goes hand-in-hand with a cat allergy, due to similar protein structures in pork and cat dander. Diagnosis involves skin or blood testing. Complete avoidance of pork is recommended.

Pork Intolerance

An intolerance means your body struggles to fully digest pork, causing unpleasant symptoms. But the immune system is not involved.

Symptoms are usually less immediate and severe than a true allergy. They include:

• Nausea, stomach cramps, diarrhea
• Bloating, gas, abdominal pain
• Heartburn, acid reflux, indigestion
• Headaches, fatigue, mood changes

Diagnosis often involves an elimination diet. Limiting pork may help control symptoms.

Could My Symptoms Mean I’m Intolerant?

Wondering if your reaction to pork points to intolerance versus allergy? Consider these clues:

• Symptoms are more digestive related than hives, itching and swelling
• Takes hours or even a day or two to feel sick after eating pork
• Can eat small amounts sometimes without issue
• No history of anaphylaxis or life-threatening response
• Eliminating pork helps symptoms go away

If this fits your situation, a pork intolerance is more likely than allergy. But when in doubt, see an allergist for proper testing.

Top 5 Tips to Prevent Sickness From Pork

If you experience tummy troubles, diarrhea or other symptoms after eating pork, use these tips to help avoid reactions:

1. Cook thoroughly to 165°F internal temperature. This kills any parasites, bacteria or pathogens that could make you ill. Use a meat thermometer to verify doneness.

2. Avoid cross contamination. Use separate cutting boards and utensils for pork and other foods. Wash hands thoroughly after handling raw pork.

3. Buy pork from reputable sources. Choose quality assured brands and inspect packaging for sell-by dates.

4. Refrigerate promptly. Cook or freeze fresh pork within 2 days of purchasing. Don’t leave pork out more than 2 hours before refrigerating.

5. Limit portions. Stick to 3-4 oz pork per meal if fat content bothers your tummy. Balance with non-fatty sides.

Proper handling and cooking are key to avoiding foodborne illnesses from bacterial contamination. For those with intolerance, moderating portions can help control symptoms.

Expert Tips to Enjoy Pork If Intolerant

If it turns out you have a pork intolerance, don’t despair. With the right strategies, you can still enjoy the occasional slice of bacon or juicy pork tenderloin. Here are tips from experts on managing a pork intolerance:

• Rotate pork into your diet instead of eating it daily. This gives your body breaks from it.

• Opt for leaner cuts like tenderloin or Canadian bacon to limit fat.

• Cook pork thoroughly until well-done – at least 160°F internal temperature.

• Limit portion size to 2-3 ounces per serving.

• Balance pork with lots of non-fatty sides like veggies, potatoes, rice or salad.

• Avoid highly processed forms like sausage, pepperoni and deli meats which may have other aggravating ingredients.

• Take digestive enzymes before eating pork to help break it down.

• Slow down eating and chew each bite thoroughly to aid digestion.

With the right preparation methods and care around portions, many people find they can still incorporate some pork without getting sick.

When to See a Doctor About Pork Reactions

Make sure to consult a doctor or allergist if you experience any of the following:

• Symptoms of anaphylaxis like trouble breathing, chest tightness or swelling
• Severe vomiting, diarrhea or stomach pain after eating pork
• An itchy rash, hives or skin swelling
• Wheezing or other signs of breathing difficulty
• Symptoms consistently occur every time you eat pork

A doctor can help determine if you have a true clinical allergy versus intolerance. They may perform skin prick testing or blood work to identify the cause. Often dietary modifications and medication can help manage symptoms.

For milder symptoms, try an elimination diet for 2-4 weeks removing all pork. If symptoms disappear, an intolerance may be the cause. Slowly reintroduce pork in small amounts to assess your tolerance level.

The Bottom Line on Enjoying Pork Safely

Being unable to enjoy gooey bacon, fall-off-the-bone ribs and other pork perfection is tragic. But by understanding what causes your symptoms and taking steps to handle and prepare pork properly, you can likely still incorporate some piggy goodness into your diet.

Pay attention to how your body reacts, limit portions, cook thoroughly and see a doctor if severe symptoms arise. With the right precautions, you can probably find a way to still savor pork in moderation without stomach sorrows. Here’s to happy and healthy pork eating for all!