Got pork?

[azsnowman]

Thanks Janice, I'm on a "Anti PIG/PORK" campain now.......when I cut meat for 20 years, I went to the hospital/doctor MANY, MANY times for blood infections BECAUSE I would jab myself with a pork bone or I had a cut on my hand and the pork blood got into my system.........


http://www.geocities.com/liveprayer24/pork01.htm

Pork: To Eat, or Not to Eat

Excerpted from: PIGMEAT; HOLY, OR UNHOLY? 11-13-03 Edition



I CAN EAT ANYTHING?


So you think you can eat everything and still be healthy do you? Of course you don’t, but many religious leaders, contrary to scriptural and medical evidence, will tell you that you can.

Let’s begin with the commonly known fact that not all meat is healthy for human consumption, and let’s begin with the infamous pig that is so prized among the palates of our society.

Pork is the #1 choice meat dish of all the unclean, unhealthy meats available in our culture for consumption, but what do farmers, scientists and doctors have to say about this long snouted, grunting delight?


It is said that the pigs in Iowa are mainly fed corn, but “will eat anything given to them, and if anything on the farm dies it is thrown to the hogs.” Did you know that pigs actually chew on the cancer of other pigs? And that these cancer infected pigs are sent to the market for your consuming pleasure?


Our infamous pig is so infectious that often times cattle are infected from incurable diseases of the pig called the “mad itch.” It is a disease transmitted by the saliva of the pig left on the corn eventually fed to the cattle.


The itching from the cattle then becomes so intense that they will run from stump to stump to rub their mouths until they rub the skin from their mouths and eventually die.


If saliva from the pig’s mouth can be so poisonous as to drive a cow to its death, then how can this beloved pug nosed creature possibly be healthy for human consumption?


But reality is that pigs were created to be garbage disposals to cleanse the earth of death and spoilage; and so naturally the pig is immune to the poisons it eats, but has nothing in its digestive function that filters those poisons from its flesh to make it safe for human consumption.


Another interesting fact. Did you know that in the farmers’ quest to keep feed cost down, that they purchase garbage, such as scrap barrels of rotting meat and vegetation from restaurants, and dead, rotted chicken eggs from hatcheries, to feed their pigs with?


This garbage, likewise, is digested and on the pigs bones within only four hours and ready for consumption by you and your family. Comforting thought, huh?


Did you know that many animals Yahweh declares to be healthy for consumption take a minimum of 12 hours for the food they eat to be utilized by their systems; and that during this process all the toxins that are poisonous to human consumption are filtered out of their systems within that time? But with the pig, and other unclean animals, a maximum of 4 hours is not uncommon.


Here’s another tidbit for the palate. Did you know that if pigs are in the same feed lot as other animals, such as cows, horses, etc. that the pigs will eat and drink the feces and urine of these animals? This is especially a common occurrence on small farms where the animals are not separated. Pork chop anyone?


Yes, I must declare that the pig, as beloved as it is, is a foul and unclean animal whose flesh is so toxins with poisons that they have what are called “running sores” under their hooves.


Prove this to yourself. Visit a pig farm (be prepared to face a noxious smell), lift the front hoof of the pig and apply a little pressure to its toes and you will find green colored matter oozing out from between them! This is only one, small outlet, for the various poisons which that pig has taken into its body.


In fact, quite often, this oozing artery will become stopped up -- returning the poison back into the pig’s system. When this happens, the pig will have very sore feet to the point it can barely walk. Green colored growths are then formed on various parts of its body.


At this point the poisons become toxic even to the pig and the farmer must send it to the market before it can die on him. This is not an uncommon occurrence.


Another example of pig poisoning is an incident where the Silver Moon Mink Farm of New Holstein, Wisconsin, ordered a supply of beef livers from a meat packing plant for their mink. Unknown to the mink farm owner, the packer shipped them pork livers instead, and all the mink died from eating it.


As a matter of court record, the meat packer paid for many dead mink. So let these mink teach us a valuable lesson -- don’t eat pig meat or pig by products ... at all!


The former, and late, Prime Minister of Israel, David Ben-Gurion, stated at the Jubilee Celebration of Israel’s Medical Association that, “Israel has the lowest death rate in the world”


Diet is the single most significant factor in determining life expectancy. Is it just coincidence that the State of Israel has prohibited the raising, keeping, or slaughtering of pigs for its own citizens?

In fact, Israel allows pigs to be raised only at places which have large “Christian” populations that demand pig meat as part of their diet.


However, the Torah contained within the holy scriptures, forbids the consumption of pork and of any other unclean animal.


Without question, it is because the people of Israel, as a whole, observe the dietary laws given by Yahweh, which in turn protects them against physical affliction, disease, and premature death.


THE VARIOUS EFFECTS OF PIG MEAT ON HUMAN HEALTH


Trichinosis, the most common infection in humans from pig meat, is a subtle killer. Trichinosis is the name of the disease that originated with the trichina worm, which is scientifically referred to as the trichinella spiralis.


Trichina is just one of the nineteen worms found in pigs, in addition to lice and several swine diseases such as, rickets, thumps, and mange.


The trichina worm is very simply -- deadly; and a thorough cooking of pig meat does not ensure its death.


In the March, 1950, issue of Reader’s Digest, Laird S. Goldsborough writes, “In the pork which we Americans eat, there too often lurk myriads of baffling and sinister parasites. There are minute spiral worms which scientists call trichinella spiralis.”, “...a single serving of infected pork -- or even a single mouthful, can kill, cripple or condemn the victim to a lifetime of aches and pains.”


For this unique disease of trichinosis, there is no certain cure or drug to stop them... not even today in 1999.


Dr. Goldsborough’s article went on to say, “In the flesh of a pig, the trichinae are often so minute, and so nearly transparent, that to find them, even with a microscope, is a task for expert scientific inspection. Remember this, when you see stamped on a pork product the words, “US Government inspected and passed“, those words do not mean that any official inspection has been made as to whether this pork is trichinous or not. It only means it has merely passed the routine inspection given meat in general.”


Dr. Maurice C. Hall as Chief of the Division of Zoology of the US Public Health Service commented, “It appears to be a legitimate demand that, when a man exchanges dollars for pork, he should not do it, on the basis that he may be purchasing his death warrant.”


Senator Thomas C. Desmond, who served as chairman of the New York Trichinosis Commission stated, “Physicians have confused trichinosis with some 50 ailments, ranging from Typhoid Fever to Acute Alcoholism.” Continuing, he states, “That pain in your arm or leg may be arthritis or rheumatism, but it may be trichinosis. That pain in your back may mean a gall-bladder involvement, but it may mean trichinosis.”


Releases from the Associated Press have shown the dangers of trichinosis from meat cooked in microwave ovens.


The Texas Department of Agriculture said, “Pork cooked in microwave ovens must be heated thoroughly and uniformly to 170 degrees Fahrenheit to destroy any trichinae, and other harmful micro-organisms that might be present.” In the Daily Column of the Abilene Reporter News, Dr. Lamb states, “Trichinosis is caused by little worms, and these parasites are in pork. Routine meat inspection doesn’t always tell you that it is infected either. The skin tests that were tried, to detect infected pigs, haven’t really been successful.”


“The first stage of the trichinosis involvement is when the male and female worms unite in the intestine. The intestinal phase may cause diarrhea and digestive symptoms. The second phase is the migration of the larvae into the [blood] circulation and throughout the body, particularly causing little cysts inside the muscles. At this stage, there may be swelling around the eyes, muscle pain and fever.”


It has been reported from a lab of one of our northern Universities that trichinae laden pig meat was heated to an unbelievably high temperature and then put under a microscope, to the amazement of the technicians, some worms were still alive and moving about.

[wxmann_91]

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