trichinosis

Pork is banned because it can cause trichinosis.

There's no trichinosis in restaurant pork, hasn't been for two generations.

"Pastured organic pork lard is substantially more likely to lead to trichinosis.

Pastured organic pork lard is substantially more likely to lead to trichinosis.

If I don't want trichinosis, "medical" or otherwise, I'll just cook my pork extra well or remove parasites by some other means.

Nobody is suggesting that we carefully inspect individual pigs and treat the meat according to whether they had trichinosis.

It might have been some subtle trichinosis-related failure case that cutting the end off a ham reliably prevents, and it's a shame we had to lose your great-uncle Joe to find out about that.

An ongoing search for insights comparable in spirit to past "long-term damage" findings about lead or how some trichinosis parasites have an incubation period of ~30 years.

That reminds me: The older admonitions to cook pork until it's bone-dry and sawdust-like date from an earlier era before modern pig ranching, when trichinosis was more common and cooking until desertification was the only way to ensure safety.

>No natural law requires the repetition of magical formulas, and no natural law forbids homosexuality or eating pork<One might consider the natural law to be selection on relative fitness: reinforcing connections to allies, producing descendants, and avoiding premature death via trichinosis, for example.