Reading this paragraph on the Dutch "Boars on the Way" website, which promotes the non-castration of pigs, got me thinking about just how little we understand about the amount of naturally-occurring nandrolone in the food supply:
"The production, sale and consumption of meat from uncastrated pigs naturally depends on the market demand. In Europe, a clear trend can be observed. Since time, the UK and Ireland have not castrated male pigs. In Spain, this applies to about 80% of the pigs. Two years ago Dutch supermarkets have agreed not to sell any meat from castrated pigs anymore. In Germany, France and Belgium more and more market parties switch towards boar meat. The offer, purchase and acceptance of meat from uncastrated pigs shows a clear growth."
https://www.boarsontheway.com/faq
Then, down below, there's a great no-nonsense discussion and description of a test for taint by a pig farmer in western Washington state which reveals how farmers feel about castration and how detectable boar taint is in real life pork production. It is undeniable there exists a strong movement among consumers as well as producers to stop the castration of piglets in Europe and America, and it does not appear WADA has taken this into account. It is inevitable that a whole lot more tainted pork exists in the food supply now than there was in years previously. I cannot find a single study that has tested for the presence of nandrolone or similar substances in common pork foods which contain pork offal, such as hot dogs, bratwurst, bologna, pizza pepperoni, chorizo, etc. Anyone know of a study? We prefer not to think about what's in it, but pork sausage is everywhere, my friends. Anyway, this post (and the comments, which are just as interesting) is not for the squeamish:
http://ebeyfarm.blogspot.com/2010/09/eating-boar.html