Pork takes a kicking in carnivore circles. It isn't beef, it carries PUFAs, and it drags two thousand years of religious taboo behind it. So let's be fair about what it actually is. Pork is genuinely nutrient-dense, in the old sense of the word rather than the one printed on bags of goji berries. It's the richest common source of thiamine there is, well ahead of beef or lamb, the very vitamin whose absence gave rice-eating populations beriberi. Then selenium, zinc, choline, carnosine, complete protein and B vitamins across the board. Now the PUFA question, straight. Pork fat does carry more linoleic acid than beef, because a pig has a simple stomach and can't convert dietary fat into saturated fat the way a cow's rumen can. What the pig eats, the pig becomes. Feed it grain and soy and its fat shows it. But look at what you've already done. Cut seed oils, soy and nuts and you've stripped out nearly all the linoleic acid in a normal diet. Against that, the trace in your pork is a rounding error. The real problem was always the bottle on the counter, and the bottle is gone. And remember who built their kitchens on pork. China, Vietnam, Korea, Thailand. Belly, shoulder, trotters, offal. Those were not the populations dying of metabolic disease. That arrived later, riding in on refined carbs and vegetable oil. The pig had nothing to do with it. The old religious ban belongs to another world. The carnivore one is aesthetic, recent, and entirely optional. Eat the belly. Render the lard. Cook the rest of the pig in it. Beef is exceptional, and pork sits right beside it. Both animal, both complete, both doing what no bag of seeds ever could.