
ZURICH, Switzerland (The Adobo Chronicles) – Lechon is a signature item in the cuisine of the Philippines. It is a suckling pig roasted in an open fire pit. No celebration, fiesta or party is complete without this crispy and succulent Filipino delicacy.
But lechon has its health impact. It is high in cholesterol content and has been linked to high blood pressure, heart problems and weight issues among Filipinos.
But a new study from ETH, an internationally-recognized institution of science and technology based in Zurich, Switzerland, may just have absolved lechon from its ill reputation.
Lechon, just like bacon, may have the ability to prolong life, according to a recent study by researchers from ETH.
The pork product is apparently full of niacin – also known as Vitamin B3 – which has been linked to a longer life span. Researchers tested the theory by feeding a selection of roundworms a good dose of niacin and their life lasted one-tenth longer.
You can also find the vitamin in paprika, sun-dried tomatoes and peanuts. But why bother? You can find niacin in lechon, which is all that really matters. So eat up!
Oh, and don’t forget the sauce. Not just any sauce, but lechon sauce by Mang Tomas!
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