Pork (or its cells) is very similar to human. Not only in composition, but also in taste (if we can believe the cannibals). Therefore, both humans and pigs have similar diseases, we are affected by the same drugs and we host the same parasites.
- Pork contains histamine, which causes problems for allergy sufferers. In type I allergic reactions (hay fever, hives) histamine is secreted, which causes itching, redness and swelling on the mucous membranes. If the gut is healthy, the body breaks down histamine from food in the gut and it does not enter the bloodstream at all. In a sick gut, histamine is also absorbed from food and worsens the symptoms of type I allergies. If we eat a lot of histamine during a hay fever, additional allergies quickly develop.
- Pork is high in cholesterol. The human body needs it for various tasks (for example, to build cell membranes), but excess cholesterol accumulates in the walls of blood vessels, which is the cause of atherosclerosis.
- Pork is high in fat and is the only animal meat that also has fat in its cells. It quickly begins to rot, both in the gut and outside the refrigerator. Toxins that are excreted during putrefaction poison us and burden the intestines, lymph, blood and organs for detoxification and excretion. Research has found a direct link between pork consumption and cirrhosis of the liver (source: http://www.ncbi.nlm.nih.gov/pubmed/2858627).
- Pork very often contains growth hormones, vaccines, antibiotics and sedatives. Animals that live their short lives in appalling conditions of mass breeding are “fed” a lot with growth hormones, vaccines and preventive doses of antibiotics and sedatives. All this remains in the pork we eat. Antibiotics, which we consume together with pork, destroy our intestinal flora, and growth hormones promote inflammation, swelling of tissues and growth processes in our body – including cancer cells.
- Pork is full of mucous substances that accumulate in human tendons, ligaments and cartilage of the musculoskeletal system. Due to the abundance of mucous substances, the tissue swells, earns, becomes soft and less resistant. The result is overstretching of tendons and ligaments, which can no longer withstand the load, so the cartilage degenerates. Poor endurance ligaments, rheumatism, arthritis, osteoarthritis and intervertebral disc defects are often associated with pork in their development.
- Contains toxins, parasites and disease germs. Scientists link this to the fact that pigs are not at all picky about their diet. They eat carrion, insects, worms, secretions (including their own), waste and members of their own species. Trichinellaspiralis is just one of the parasites that feels good in both pigs and humans. Its larvae are ingested with raw but undercooked but cooked pork. Inspections do not detect parasite-infected meat, salting and smoking do not destroy it. People who like to eat pork products are more likely to get the flu. Influenza is a disease that can affect both humans and pigs. Disease germs are stored in the lungs of pigs in summer, their pieces are eaten with sausages and in autumn we get sick.
- Pork contains a lot of sulfur compounds, which have a very bad effect on the composition of connective tissue. The water received by the connective tissue is retained in small molecular compounds (mucopolysaccharides), which mostly contain sulfur. The more mucopolysaccharides there are in the connective tissue, the more water the connective tissue retains and the more it swells. When eating pork, a significant proportion of sulfur compounds accumulate in the connective tissue, which fills like a sponge with water and swells, and collagen and elastic fibers are heavily loaded and age faster. Because different parts of the pig contain different sulfur compounds, we can also deduce which part of the pig they like to eat (fat on the belly, fat on the back, chops on the back of the neck, ham…) based on where the body’s fat is stored. )
After all this, it is clear why we do not recommend eating pork: pork is toxic to humans. We can afford it no more than once or twice a year, and only if the pork is organically or humanely produced.