AFRICA, ASIA, AND EUROPE DID NOT PRODUCE THE RACES. UN-COLORING RACE, A BLOG BY JEFF MORTON
Sunday, October 2, 2011
Pork -- Indigestible! Pigs Designed for Another Purpose! Reposting this article from Facebook
In Australia we have
a saying: "If it moves, shoot it!" Most of us cannot agree with such a
moronic sentiment. But we all seem to have the attitude, "If it can be
cooked, eat it!"
Listen! Not all food on the hoof was
originally created to be eaten by man. Leaving the testimony of
Scripture aside momentarily there is scientific evidence to back up
ancient claims about the starlet of the hit film "Babe"!
pig, we have come to realize, is an efficient producer of flesh. In
fact, it is due to its unique digestive system that the pig can gain
massive weight so rapidly. Unlike the cow (whose digestive system allows
it to turn grass and grain into flesh over a period of 24 hours) the
pig takes only about 3 hours to do the same job -- not with grain and
grass -- but in its consumption of muck, garbage and poison. If you know
anything about cattle and sheep you will realize that for all practical
purposes they have three stomachs. Pigs, which have a single stomach,
are ready to be butchered in 3 to 6 months while calves take upwards of
18 months to become ready for market.
who have tested meat have found that lamb is more digestible than beef.
Fried pork chops, ham and bacon are the slowest of all meats to digest.
These facts are determined by the rate at which meat passes from the
stomach (see Food and Principles of Dietetics, 364). Pig meat also
contains excessive quantities of amounts of histamine and imidazole
compounds which result in skin inflammation and itching, sulfur
containing mesenchymal mucous which leads to rheumatism and arthritis
with swelling in both tendon and cartilage. Gallstones and obesity can
result from the pig's high cholesterol and saturated fat content.
The circulation of blood in the pig is sluggish. The pig also carries a
large layer of pure fat. In some pigs it has been examined and found to
be at least 6 inches thick! This layer of fat is laced with toxins.
Yet, we deem it a delicacy. This layer of fat can even protect the
scavenger pig from snake bites. The pig is not immune from the poison
injected by even a red-bellied black snake, as one farmer we know on the
local scene has verified. But the poison takes so long to penetrate the
bloodstream, because of the fat layer, that it is actually rendered
harmless by the time it is finally absorbed. "It is more difficult to
bleed a hog than any other domestic animal" (Meat and Meat Products,
The pig was designed and created to be a scavenger. It
was made to clean the farmyard of rotting filth, slops and refuse. The
pig literally feeds on garbage! It has come to us with a very special
sewerage system through which it is able to properly eliminate excess
The pig is a veritable walking garbage disposal unit.
Through two small openings or abrasions on each foreleg the pig pours
forth a pus-like syrup of waste matter and toxins. These openings are
located just above the hoof. Again, this area happens to be the center
of the most delicate of tastes for those who do not know any better.
It's been called "the original pork gravy"!
carries a concentrated volume of disease and untreated infection around
with it and we help ourselves -- each time we sit down to a meal of pig,
or to suck and slurp out this polluted, offensive, dirty swill from its
pickled feet -- to a steady, delicious and delectable diet of its
accumulated filth. And we don't stop there, do we? We turn the pigs head
into head cheese, use its blood for black pudding, its intestines for
sausage covers, its heart, kidneys, liver and lungs find their way into
pork pies, we pickle its feet, turn its fat into lard for cooking and
baking biscuits, its stomach into tripe, and turn the rest of its body
into a variety of succulent tastes for every occasion from pork, to
baked spare ribs, to ham, to bacon.
Then we use its bristles for toothbrushes, tooth picks and wax ends, and inject ourselves with insulin for diabetes! And we wonder WHY we get sick!
Butchers talk about "curing" pigs before they give select cuts the
pride of place in their shop windows. And, of course, the old argument
surfaces at this juncture: "What about Australian pig farming
conditions? Are we not more advanced in the 'science' of pig-culture? We
take care of the pig's diet for it! They get fed with a special diet of
hormones and rich grains, not just slops and recycled garbage! Surely
this makes a huge difference?"
No, actually, it doesn't!
Feeding a pig a steady diet of clean, mixed grain does not change its
basic physiological or internal chemical laboratory. Feeding a pig a
certain amount of grain, or keeping it in ultra clean conditions, cannot
change the fact -- and the pig farmers know it -- that the pig is a
natural flesh eater, that the pig is a natural scavenger, and more
importantly, that the pig is a natural reservoir of accumulated
fat-poison -- and that the pig is not only enormously difficult to
digest but its very FLESH is toxic and must be "cured."
pig has a digestive system very different from other animals! And, as
has been recently discovered, pigs contain viruses built into their
genes. One report stated: "Genes from an animal virus could mingle with
those of a human virus in an organ recipient, creating a hybrid virus
with unpredictable behaviour. Keeping animals isolated from infection
may not be enough. Some viruses scientists are concerned about aren't
caught: they're inherited. They're just part of being a pig... that's
because, eons ago, these viruses infected the ancestors of modern pigs
and planted their DNA in sperm and egg cells. As a result, the virus
genes mingled with the pig genes and are now passed on through the
generations" (Los Angeles Times, 15/6/97).
It must be admitted
that cooking or "curing" pork thoroughly can, of course, destroy
bacteria. What health authorities fail to mention, however, is the fact
that in pig products other forms of bacteria actually thrive on
excessive temperatures! A current U.S. Department of Agriculture booklet
stated that "In a series of 24 cases of trichinosis reported recently,
22...resulted from 'cooked pork.'" It was also reported in another case
that 40% of a swine's flesh had been tested for trichinae and was
subsequently found to be infested but after the removal of cysts (eggs)
the remainder was approved and sold to the public, even though the
inside of the carcass was not inspected.
Another horror story
doing the rounds in a medical volume tells of a mortician who was
questioned about a particular autopsy. He had discovered her head was
full of worms. When asked if he had written that fact down on the death
certificate he laughed. "Would you want to be told that your dearly
departed had her head full of worms?" he retorted. Instead he stayed
within the rules of an autopsy and noted cause of death as a "heart
infarction" as the trichinae had infested the heart muscle of the
Not only so, but Yahweh gave instructions for
mankind not to even touch the carcass of a swine (Lev 11.8). All
abattoirs agree with this assessment for standard instruction for
slaughter procedures insist that operators are not allowed to kill other
animals after pigs have been slaughtered. The abattoir must first be
scrubbed and all floors and freezers used for pig carcasses disinfected!
The abattoir must stand idle for 48 hours.