Why are my results different for the various types of pork meat?

About Pork

Every pork product is unique in its composition and molecular structure,

For instance, it is well known that pork sausages have higher fat concentrations. Since sulfites are known to be present in bacon, the chemicals used to cure the meat may be to blame. Pork liver has larger quantities of minerals and nutrients, and pork flesh has higher levels of protein and amino acids. While some of these minerals and amino acids may be necessary for our bodies, it's possible that they're also triggering a powerful chemical reaction.