Eating pork…
This information came to me a few years ago. I don’t remember the
author. This is information to share - not necessarily telling people
not to eat it. We all do what we feel is best for ourselves.
blessings,
kathy s
**email me privately for more info on ordering Dr D’s (NAP) products
kksmith@…
“Meat to Eat”
One reason forbidding pork is that the digestive system of a pig is
completely different from that of a beef. It is similar to ours, in that
the stomach is very acidic. Pigs are gluttonous, never knowing when to
stop eating. Their stomach acids become diluted because of the volume of
food, allowing all kinds of vermin to pass through this protective
barrier. Parasites, bacteria, viruses and toxins can pass into the pig’s
flesh because of overeating. These toxins and infectious agents can be
passed on to humans when they eat a pig’s flesh. In the Biblical
Archeological Review, Jane Cahill examined the toilets of a Jewish
household in Jerusalem, finding no parasites nor infectious agents, but
only pollen from the many fruits, vegetables and herbs they had eaten. A
similar study about Egyptians revealed eggs from Schistosoma
Trichinella, wire worm and tapeworms, all found in pork. All these
organisms cause significant chronic diseases. In what is probably a
strong illustration of the perils of pork, at one time no cases of
trichinosis had been reported in the country of Bolivia
for several years. However, 25 percent of pigs tested were infested
with trichinosis. People working on these farms and the population
eating the pigs were also found to be positive for infestation with this
parasite. The primary symptoms of this infection include muscle pain,
headaches, fever and swelling in the extremities. These are all
nonspecific symptoms that do not necessarily indicate any one disease.
Although this may explain why the trichinosis had not been diagnosed in
Bolivia for several years, it is strong circumstantial evidence that
many people became ill because of pork. Is it unfair to pose this
question? Have you ever had either unexplained muscle pain, headache,
fever or swelling? Dr. W. J. Zimmerman reviewed the diaphragm muscle
from multiple autopsies done in the United States in the late 1960s and
reported that
trichinosis was not an unusual finding. It is well accepted that
illnesses caused by parasites have a significant economic effect
worldwide.
In the United States, three of the six most common food-borne parasitic
diseases of humans are associated with pork consumption. These include
toxoplasmosis, taeniasis or c ystiercosis (caused by the pork tapeworm
Taenia solium) and trichinellosis. In Japan, the source of these
infections was traced to the flesh of pigs, bears, horses, raccoons and
foxes.
Swine are also good incubators of toxic parasites and viruses-although
the animal doesn’t usually appear to be ill while carrying these
diseases. A scientist at the University of Giessen’s Institute for
Virology in Germany showed in a study of worldwide influenza epidemics
that pigs are the one animal that can serve as a mixing vessel for new
influenza viruses that may seriously threaten world health. If a pig is
exposed to a human’s DNA virus and then a bird’s virus, the pig mixes
the two viruses-developing a new DNA virus that is often extremely
lethal for humans. These viruses have already caused worldwide epidemics
and destruction. Virologists have concluded that if we do not find a way
to separate humans from pigs, the whole earth’s population may be at
risk.
The 1942 Yearbook of Agriculture reported that 50 diseases were found in
pigs, and many of these diseases were passed to humans by eating the
pig’s flesh. Additionally, just handling swine has an element of risk. A
large hog-raising facility wisely requires its employees to wear
gloves, masks and protective clothing while working in the pig barns.
The workers are required to shower each day before going home.
It has long been recognized that the meat of shellfish-shrimp, crabs,
lobsters, etc.-is especially dangerous. Many illness, including instant
paralysis, devastate some people every day, as a result of eating
shellfish.
The largest cholera outbreak in the United States occurred in Louisiana
from August through October 1986. (The symptoms of cholera are explosive
diarrhea, leading to rapid dehydration, unconsciousness, hypotension and
death.) What did the stricken people eat? The incriminating meals were
found to incude rice noodles with shrimp, pork, vegetables, mussel soup,
pig blood coagulated with vinegar, and salty brine shrimp with mixed
vegetables. Shellfish can be placed in a body of water that is
contaminated with cholera bacteria, and they will purify the water.
Shrimp, oysters, crab, scallops and mussels are particularly efficient
at this. They filter large volumes of water every day. Sewage laden with
chemicals, toxins
and harmful bacteria, parasites and viruses become concentrated in those
shellfish. The cause of cholera outbreaks in several areas has been
traced to contaminated shrimp, crab, oysters and clams. A recent
outbreak of cholera in Central America was related to shellfish
ingestion. All this led one researcher to say, “By far the single
greatest danger posed by
seafood is from raw shellfish.” The flesh of shellfish is where the
disease-causing organisms are found..
Although crabs are the most important vehicle for one strand of cholera
infection in the United States, shrimp, oysters from the Gulf Coast are
also vehicles of transmission for these diseases. A case-control study
has shown that stricken patients were more likely than
neighborhood-control subjects without disease to have eaten cooked crabs
or cooked or raw shrimp during the week before the illness. These
findings occur worldwide. In another study, 20% of 559 volunteers who
were not sick, but who regularly ate shellfish, had serological (changes
in the blood indicating exposure to cholera bacteria) evidence of
cholera. They had apparently been infected by the foods they ate. The
volunteers’ natural resistance, or possibly a less toxic strain of
cholera bacteria, probably prevented severe symptoms or death. Reading
all this, you might not be surprised to learn that state Legislature of
California proposed a law requiring the food industry to label shellfish
with a message warning: “this food may be dangerous to your health.”
Even the microwave oven heats meat unevenly, allowing bacteria and
parasites (such as trichinosis) to survive in meat. Many outbreaks of
vicious infections have developed in so-called cooked food. If the food
is unclean, don’t count on cooking it to protect you. Some of the most
toxic poisons are not destroyed by heat. A sobering report from Scotland
revealed that food poisoning by toxins,
virus or bacteria occurred in spite of thorough inspection at every
stage of food preparation, including handling and cooking.
Why were scavengers created if not to eat? For one thing, they serve a
useful role just cleaning up the place. Many unclean animals, however,
notably pigs and shellfish, are unhealthy because their diet consists
of society’s disease laden refuse. As is well known, pigs will eat
anything and everything. They were designed to clean up decaying flesh
and pollution., Pigs have eaten Philadelphia’s garbage and sewage for
more than 100 years, saving the city $3 million a year in landfill
costs. This is a wise use of hogs. They are designed to clean our
environment. Even when stacked in cages, piglets thrive on offal when
only the pig in the top cage receives food. Farmers have increased their
profits by feeding free raw sewage to pigs. Chicken farmers often keep a
hog so they can dispose of dead chickens without having to bury them.
Among commonly eaten fish, catfish - always show the highest levels of
contamination in chemically polluted water. After chemical spills, local
fishermen are warned not to eat catfish. A local peach farmer sprayed
his crop; then an immediate rain followed. The rainwater containing the
recently applied insecticide ran into his pond. The catfish did their
job, cleaning the water by cleaning up the pesticide; but because of
their efficiency, most of them floated to the top of the pond dead. None
of the fish that had fins and scales died. Consumer Reports tested fish
bought in multiple markets in the United States. Fish are considered
spoiled when bacteria counts are greater than 10 million per gram of
flesh. Nearly all catfish had counts that
went off the scale at 27 million per gram, even when properly prepared.
So although swine help clean the earth, and shellfish and catfish are
ideally designed to purify water, we don’t want to eat what they clean
up! But aren’t we? You may be surprised to find that giving up
scavengers will be easier than you think!