Why Not to Eat Pork

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THE ADVERSE INFLUENCE OF PORK CONSUMPTION ON HEALTH by Professor Hans-Heinrich Reckeweg, M.D.
Biological Therapy Vol.1 No. 2 1983
In consideration of wide sections of the population, it appeared strongly advisable to investigate more closely the reasons for the nocuity of pork and to report on the toxic and stress factors contained in pork, i.e. sutoxins. A possibility emerges that everyone can stay healthy by omitting toxic factors (specific pork poisons) from his diet or can regain health by observing a strict ban on pork.
The fact that pork causes stress and gives rise to poisoning is known. It is obvious that this does not only apply to preparations of fresh pork such as cold cuts, knuckles, feet, ribs and cutlets, etc., but also to cured meats (ham, bacon, etc.) and to smoked meats prepared for sausages.
Consumption of freshly killed pork products causes acute responses, such as inflammations of the appendix and gall bladder, biliary colics, acute intestinal catarrh, gastroenteritis with typhoid and paratyphoid symptoms, as well as acute eczema, carbuncles, sudoriparous abscesses, and others. These symptoms can be observed after consuming sausage meats (including salami which contains pieces of bacon in the form of fat).
The consumption of pork is particularly dangerous in the tropical regions. This, for example, is shown in parts of Africa where both the Islamic and Western civilizations live in neighboring territories under the same climatic conditions. The same conditions apply to various races in the Himalayas where the Hunsa (Bircher) live. The Islamic population does not consume pork and is healthy, working to a considerable age as porters for numerous expeditions. The races of the Western civilizations living on the other side of the valley do not observe the Islamic rules of behavior and eating, and suffer from all of the common illnesses. In other…...

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