Pig and Pork Facts

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Please Pass [on] the Pork Chops
Posted 04/15/15

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Pig and Pork Facts

Submitted by MB, talmidim@... [BneiHaMelech Yahoo Group, message 559]

The pig or swine is a very popular food item with most Christians. Yet Christians are [either] unaware [or choose to ignore] that the God they profess to believe in had condemned the eating of swine's flesh. The condemnation was based on some very sound biological principles. Here are some facts on pork that prove it to be a very unhealthy food to eat:

• A pig is a real garbage gut. It will eat anything including urine, excrement, dirt, decaying animal flesh, maggots, or decaying vegetables. They will even eat the cancerous growths off other pigs or animals.

• The meat and fat of a pig absorbs toxins like a sponge. Their meat can be 30 times more toxic than beef or venison.

• When eating beef or venison, it takes 8 to 9 hours to digest the meat so what little toxins are in the meat are slowly put into our system and can be filtered by the liver. But when pork is eaten, it takes only 4 hours to digest the meat. We thus get a much higher level of toxins within a shorter time.

• Unlike other mammals, a pig does not sweat or perspire. Perspiration is a means by which toxins are removed from the body. Since a pig does not sweat, the toxins remain within its body and in the meat.

• Pigs and swine are so poisonous that you can hardly kill them with strychnine or other poisons. Farmers will often pen up pigs within a rattlesnake nest because the pigs will eat the snakes, and if bitten they will not be harmed by the venom.

• When a pig is butchered, worms and insects take to its flesh sooner and faster than to other animal's flesh. In a few days the swine flesh is full of worms.

• Swine and pigs have over a dozen parasites within them, such as tapeworms, flukes, worms, and trichinae. There is no safe temperature at which pork can be cooked to ensure that all these parasites, their cysts, and eggs will be killed.

• Pig meat has twice as much fat as beef. A three-ounce T-bone steak contains 8.5 grams of fat; a three-ounce pork chop contains 18 grams of fat. A three-ounce beef rib has 11.1 grams of fat; a three-ounce pork spare rib has 23.2 grams of fat.

• Cows have a complex digestive system, having four stomachs. It thus takes over 24 hours to digest their vegetarian diet causing its food to be purified of toxins. In contrast, the swine's one stomach takes only about four hours to digest its foul diet, turning its toxic food into flesh.

• The swine carries about 30 diseases which can be easily passed to humans. This is why God commanded that we are not even to touch their carcass. (Leviticus 11:8).

• The trichinae worm of the swine is microscopically small, and once ingested can lodge itself in our intestines, muscles, spinal cord or the brain. This results in the disease trichinosis. The symptoms are sometimes lacking, but when present they are mistaken for other diseases, such as typhoid, arthritis, rheumatism, gastritis, MS, meningitis, gall bladder trouble, or acute alcoholism.

• The pig is so poisonous and filthy that nature had to prepare him a sewer line or canal running down each leg with an outlet in the bottom of the foot. Out of this hole oozes pus and filth his body cannot pass into its system fast enough. Some of this pus gets into the meat of the pig.

There are other reasons grounded in biological facts that could be listed to show why pigs and swine should not be eaten. But a true Christian should only need one reason why not to eat this type of food: because God prohibits it.

“And the swine, because it divides the hoof, yet does not chew the cud, it is unclean unto you: you shall not eat of their flesh, nor touch their dead carcass.” (Leviticus 11:7,8; Deuteronomy 14:8)

Those who say Christ abolished the law condemning pork are motivated by their stomach, not Scripture. The problems with pork are biological, and Christ never changed the laws of biology. 


To Market to Market to Buy ... a Fat Hog

Submitted by MB, talmidim@... BneiHaMelech Yahoo Group, message 560

It's amazing how much confusion there is out there today regarding what is healthful food.

The world is full of individuals who have fallen prey to all manner of infirmity, sickness, and disease — sometimes merely uncomfortable, but more often crippling or even fatal — who, either in ignorance or with supposed superior knowledge, have disregarded the unchangeable health laws.

Hogs! They were created as scavengers; as a rule they are meat-eating animals that clean up anything that is left dead in the fields, etc. If any animal should die in the field and lie in the sun until it is broken open and the maggots and putrefaction have set in, the swine or other scavengers will come and eat up the filth and putrid matter. Scavengers were never meant for human consumption.

Scavengers, such as the swine, are the filthiest and most abominable creatures. In their very nature they are poisonous, diseased, and deadly. The flesh of the swine is said by many authorities to be the prime cause of much of our American ill health, causing blood disease, weakness of the stomach, liver troubles, eczema, consumption, tumors, cancer, trichinosis, etc.

The swine's anatomy has but one poorly constructed stomach arrangement and very limited excretory organs generally. Consequently, in about four hours after the pig has eaten his polluted swill and other putrid, offensive matter, man may eat the same, second-hand, off the ribs of the pig.

John Johnson, a farmer of Williams, Iowa, speaks on this subject. He states that the swine in Iowa are principally fed on corn, but “will eat anything we give them. If anything dies, we throw it to the hogs. I have actually seen hogs chewing at the cancer of other hogs and these hogs are shipped to market. Many times cattle are infected from the incurable diseases of the hog called the ‘mad itch.’ It is transmitted by the hog’s saliva left on the corn, which cattle eat. The itching in the cattle becomes so intense they will run from stump to stump until they rub their skin from their mouths and soon die. When the saliva from the hog’s mouth will poison cattle in this way, how can hogs be fit for man to eat?”

Farmers know that when they are feeding cattle, it pays for them to keep hogs, so that the hogs can follow after the cattle, eat the filth from the cattle, and thus turn it into pork for the public market.

Swine have “running sores” under their hoofs. If you ever get the opportunity to visit a farm that raises hogs, lift the front hoof of the hog, and, with just a little pressure, greenish matter will ooze out from between the toes. This is one small outlet for the various heinous poisons that the hog takes into his body. Occasionally this artery becomes stopped up, the poison backs up into his system, and greenish growths are formed in various parts of his body.

“On a close analysis of this filthy scrofulous serum, or the ‘culture’ of its bacilli under varied conditions, it is seen to contain the elements of many dangerous diseases and combinations; yet how toothsome is pickled pig's feet to ignorance, unbelief, and disobedience.”

Some may be led to conclude that if the hog was kept in clean quarters and given nothing but pure food to eat, its flesh would then be just as desirable for human consumption as the flesh of any other animal, but that just isn’t true. The naturally filthy hog could be forced into the most sanitary conditions, nourished upon delicacies, and still would be unfit for food due to the basic physiological functions of it system. For this reason, God states in the Scriptures, “It is unclean to you. Of their flesh shall ye not eat.”

The Scriptures warn us about the diseases lurking in these unclean animals (they are scavengers of the earth). These signals have been placed there for very good reasons. They are flashing red lights to keep us from impending disaster.

During recent years discoveries by the medical establishment has brought to light reasons why God, thousands of years ago, condemned the hog as unfit for food. The microscope has revealed that the flesh of hogs is often infested with trichina worms, which when taken into the human body, multiply and begin to work their way through the entire system, even into the brain and heart. This condition is known as trichinosis. Even today in America, the public is warned and advised to cook ALL pork well done. This is to make sure that the only trichinae worm you eat is a cooked one.

But it is a known fact that heat does not guarantee the killing of all pork worms. The larva are very tiny and you can unknowingly swallow several hundred of them. Then when the natural warmth and even temperature of your body envelops them, they dissolve and become free to go about the task of growing and breeding further in your body. To suffer the symptoms of pork worm poisoning you need not eat but one pregnant parasite. If the number of parasites is sufficient, the body responds with symptoms similar to reactions to food poisoning. Later, rheumatic-like pains may begin, or the worms may settle temporarily in the heart. Inflammation in the cardiac region may follow. In some cases the brain or nervous system may be disturbed, as though worms had invaded brain or nerves, which possibly they do. Even invasion of the muscles may be fatal if the worms are numerous enough.

“In the pork which we Americans eat, there too often lurk myriads (countless numbers) of baffling and sinister parasites. They are minute spiral worms which scientists call Trichinella spirals. A single serving of infected pork — even a single mouthful — can kill or cripple, or condemn the victim to a lifetime of aches and pains. 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 inspectors ...

“Remember this: When you see stamped on a pork product the words ‘U.S. Government Inspected and Passed,’ those words do not mean that any official inspection whatever has been made as to whether this pork has trichinosis or not. It has merely passed the routine inspection given meat in general.

“The trichina is just one worm found in the swine. There is a large round worm, the gullet worm, three kinds of stomach worms, a tiny hairworm, a hookworm, and the thorn-headed worm, in the small intestine. There are several species of nodular worms and one species of whipworm in the large intestine, and the kidney worm. The large round worm can be as big as eighteen inches.

“A special report given to medical personnel at a Doctors and Nurses Conference on Communicable Disease at the Wesley Medical Center, Wichita, Kansas, in 1962 said that one out of three people are infected with trichinosis.

“In a Colorado town pork sausage showing the trichina worms was taken by the federal pathologists from a peddler of fresh pork sausage after a family had been made severely ill from eating his product. One girl, age 18, was so ill that she was taken to the hospital where, on account of the heavy infestation of her diaphragm, her breathing was so bad that she had to receive oxygen inhalations three times a day to keep her alive. A small piece of muscle taken from her deltoid, or shoulder, muscle showed trichinae infestation. The family was at first diagnosed as having influenza, or muscular rheumatism. This mistake is probably often made in light cases of trichinosis, which probably affects about one person out of every four in this country.

“In an effort to cull out the trichinae-infested hogs, or the worst of them, an attempt was made for a time to examine microscopically the tissues of each hog, by having a room full of microscopists examining bits of muscle tissue. The difficulty of this can be better understood when it is known that in Chicago alone there are two packing houses that can kill, dress, and pack six hundred hogs an hour each, which means an average of one every six seconds. This effort had to be abandoned as impractical and expensive, and so the Department of Agriculture, in a bulletin on trichinosis, says that ‘no practical system has yet been devised by which persons who eat raw or imperfectly cooked pork can be protected from the danger of trichinosis.’

“In this same bulletin it is pointed out that in Germany, where microscopical examination of pork for trichinae is systematically carried out, there occurred in seventeen years 6,329 cases of trichinosis, 32 percent of which were from inspected meat that had been passed as free from trichinae infestation. To safeguard the consuming public, the government has prepared a poster for the use of the meat trade, warning the public to ‘cook pork and its products thoroughly.’ The reason is not given on the poster, but it offers to send an explanatory leaflet on request. It would not add to the attractiveness of pork as a food, nor would it tend to increase the sale of pork products, to inform the public bluntly that among garbage-fed hogs trichinosis infection is common, with a slightly decreased frequency among hogs in general. Garbage-fed rats have their tissues loaded with the trichina worms. Hogs eating such rats quickly become heavily infested with this loathsome disease.

“As in all the wonderful instruction given by Moses, there was an excellent reason for his warning against the filth-eating hogs; and certainly those who do eat them should follow the government's warning, for dead trichinae worms are preferable to live ones.”

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