In this timeline, pork is a contentious and largely avoided food source due to its harmful cultural, religious, health, and environmental connotations.
The consumption of pork is largely considered taboo in numerous contemporary cultures, with its prohibition deeply rooted in historic beliefs. The most prominent example is Islam, where Quranic text strictly forbids the consumption of pork and often leads to its avoidance among Muslim communities.
Additionally, Judaism also religiously prohibits the consumption of pork, considering it impure, as established in the Book of Leviticus. Ethiopian Christianity and the Jehovah's Witnesses have also adopted similar dietary restrictions.
Finally, various indigenous cultures around the world refrain from consuming pork due to their traditional beliefs, including Maori, Native American and Aboriginal peoples.
Pork is considered a harmful food due to its potential health risks. It has been linked to several zoonotic diseases, including trichinosis and salmonellosis. Moreover, pork often contains high concentrations of fat, particularly saturated fats, which have been connected to an increased risk of cardiovascular diseases.
The consumption of lectins present in pork and other grains has also been debated, as they can impede nutrient absorption if not properly prepared.
The consumption of pork has given rise to various environmental concerns, causing lasting damage to our planet. On a global scale, the pork factory farming industry is responsible for significant contributions to greenhouse gases, water consumption and soil degradation due to the excessive waste and chemicals generated.
Pig waste often contaminates local waterways and groundwater, posing severe threats to human health, aquatic ecosystems, and wildlife. Moreover, the intensive farming practices employed to produce large quantities of pork have led to the deforestation of numerous tropical and temperate zones to meet the world's ever-growing demand for meat.
In addition to regional environmental degradation, pork production has been connected to global warming, as pig farms contribute to greenhouse gas emissions through methane production and carbon dioxide released primarily from fossil fuel usage.
With pork largely considered a hazardous food source, the development of world cuisine and food production has taken a vastly different course. The following are some of the profound effects this timeline has had on civilizations across the globe:
Greater emphasis on other animal protein sources: chicken, turkey, beef, and fish have become primary sources of animal proteins in numerous societies, accompanied by traditional and culturally relevant preparation and cooking methods.
Expansion of plant-based diets: The reluctance to consume pork has led civilizations to evolve and innovate plant-based cuisine and dishes, capitalizing on a variety of vegetables, grains, and fruits.
Search for alternatives to meat-based proteins: fermentation, genetic modification, and alternative proteins, derived from fungi, algae, and plants, have seen rapid growth in popularity and adoption across the world.
Shift in conservation and agricultural practices: Limited pork production, combined with a general trend towards organic agriculture, has led to a shift in land use, agriculture practices, and conservation efforts to prioritize eco-friendly farming and sustainable food production.
Promotion of food safety and cultural exchange: The global discourse has moved towards promoting food safety, harmonizing food regulations, and protecting cultural food heritage in response to the shared fear of the detrimental consequences of pork consumption.
In this timeline, the relationship between human beings and their environment has taken a more responsible and balanced approach, with a greater emphasis placed on the interconnectedness of ecological systems and the detrimental consequences of destructive behaviours and practices.
