Pork is eaten throughout the world and accounts for about 40% of meat produced. Continental Europe and Asia tend to consume pork at a higher rate than in the U.K. or the U.S., where pork comes in third, behind chicken and beef. Pork products generally have the reputation that they are less healthy than other meats, especially when it comes to cardiac health.
However, pork has recently been gaining a more positive reputation in the market as it is regarded as almost equal to cuts of skinless chicken. It has been branded as a white meat after pork was produced in much leaner varieties. Pork products today are made to match with the nutritional goodness of many other "healthier" products.
Of course in terms of carb, pork is like most other meats with a low carb count. Pork is allowed in most low-carb diets and it causes no blood sugar issues for diabetics. In fact, one Australian study cited pork consumption as having a positive effect on Type 2 diabetes.
Pork products contain beneficial minerals such as thiamin, niacin and phosphorus. It also a good source of vitamin B6. Since pork products are made leaner these days, it has also become a good source of protein without accompanying fat. In most cases, any carbohydrate issues that come with pork would be due to the recipes in which it is used. Broiling and roasting are excellent methods for preparing pork.
Dieters and diabetics alike should be vigilant for any elevated sodium content of the pork they consume. Many pork products are cured and this tends to increase the salt levels found in the meat. Remember, blood sugar and body weight are not the only things you should be monitoring. High sodium levels can contribute to blood pressure issues.
To sum up, pork can be consumed without worrying about carbohydrates. However, if you choose to eat pork, opt for leaner cuts cooked using healthier methods. Avoid dishes that include sugary sauces that can negate your careful carb counting. Stay away from cured meats; instead, choose fresh pork and cook to an internal temperature of at least 90 degrees C (160 degrees F).