Why do the different pork meats differ in my results? (Bacon, Liver & Sausages)

Every pork product is made up differently and has a different molecular structure; molecular structure simply means the way it looks is different and can equally bear a different chemical reaction when consumed. 

For example, pork sausages are known to contain higher levels of lipids (fats.) Bacon is known to contain sulfites, so the chemicals used to cure the bacon may be the problem. Pork meat contains higher levels of protein and amino acids, and pork liver contains higher levels of minerals and nutrients. While some of these nutrients and amino acids we may need in our bodies, it may be causing a overwhelming chemical reaction in the body.