Write your abstract here.Write your abstract here. PART I : “PERSPECTIVE FOR UNDERSTANDING THE
GRAVE DANGER
OF
HOMOTOXIN POISONS IN PORK AND DERIVATIVE PRODUCTS, SAUSAGES, SALAMI,
HAM, BACON, LARD AND
CONTAMINANTS IN FOOD”. Homotoxins
embedded in pork meat and derivative products, sausages, salami, ham,
bacon,
lard and contaminants thereof in food and related Stress
Factors known
as “Sutoxins”
are fatal to man. Everyone can stay
healthy by omitting all Toxic Factors derived from Pork Poisons,
“Sutoxins” from
diet or can regain health by strict ban on pork. The fact that pork
causes stress and gives
rise to poisoning is known. Obviously
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, sausages,
salami, lard etc.) and to smoked meats prepared for sausages. Eating
freshly killed pork products causes Acute
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 Abscess, and others
which
infected after consuming them. The
consumption of pork is
particularly dangerous in the tropical regions
shown in
parts of Africa where Islamic and Western
civilizations live in neighboring territories under the same climatic
conditions. The same conditions apply to
various races in other part of the world.
All typical diseases come with the consumption of pork. In World War
II, soldiers in North Africa were ill in increasing numbers suffering
from abscesses of the lower part of the leg called "Tropical Ulcers".
These Ulcerations left the soldiers
unfit to fight and necessitated lengthy hospital confinement requiring
removal
to more temperate climates. Every
possible form of treatment as well as chemical therapy was exhausted
without
positive results. It was then suggested
that these Leg Ulcers could possibly be connected with the soldiers''
eating pork,
as the natives showed no signs of this disease.
Rations to the soldiers were thereafter based on a diet free from pork
resulting in immediate relief of the Leg Ulcer Syndrome. During the
lean years and after the war, the
health of the population was good. Meat
from any source was only available in small amounts, pork was rarely
ever
available. There was very little fat,
hardly any sugar, but plenty of cereals and grains, bread and pastries
which
were supplemented with potatoes, root crops and fresh vegetables.
During that time there were hardly any cases
of Inflamed Appendix and no Gall Bladder problems except those eating
black
market pig. At the same time Rheumatism,
Intervertebral Disc Damages and similar complaints were almost unknown.
This was also true of Cardiac Ailments, Sclerosis,
and High Blood Pressure. Soon after the
currency reform of 1948, pork products, ham and bacon became available
and the
health picture of the German population completely changed.
Inflammation of the Appendix, Gall Bladder
disorders, Acute Eruptions of the skin such as Pyodermia, Impetigo,
Carbuncles
and Sudoriparous Abscesses became predominant.
Upon treating these illnesses
with Chemical Drugs and Sulphonamides. Chronic Mycosis as well as a
variety of
side effects soon became apparent. Particularly
frightening was the increase in cases of cancer at that time. Patients
between 60 and 70 who had hitherto
been free of disorders, suddenly became ill with Stomach Complaints,
found to
be caused by Cancer of the Alimentary Canal, the Stomach or
Intestines. The
progress of these cases was so instructive and biologically
significant, rather
had such causal bases, that certain deductions as to the origin of all
illnessesre “Sutoxins Poisons from pork”. Over the years, it was
found that many other
illnesses, such as Arthritis and Chronic Osteoarthrosis were due to
pork
consumption, as well as Leucorrhea in women, Chronic Fistular
Eruptions, not
only those following ear surgery after otitis, but also those adherent
to shot
wounds suffered during the war, all of which were sustained through
consumption
of pork and were slow to heal unless a Biological, particularly a
Homeopathic Cure
by complete abstinence of any and all types of pork was undertaken.
Pork should never be fed to dogs, particularly
boxers as they develop mange and itching skin sores, as well as
tendency for
severe internal diseases. The same was
reported about circus animals, especially lions and tigers, consuming
pork
became lazy and obese, suffered from severe bloody noses due to high
blood
pressure and soon died. The owner of a
trout farm reported his entire stock were eliminated in a matter of
days by
feeding minced pork. Pork is an extremely
poisonous Homotoxin (Human Poison) which initiates activation of the
body''s Defense
Mechanisms which manifest into a variety of illnesses. Furthermore, it
became apparent
that several constituents of pork behave as Homotoxins or as Stress
Factors, justified
the description as "Sutoxins".
Evidently, the so called Exogenic
Animal Fat contaminated in food is stored in the body in this form. In
addition, the blood is flooded with a
great many of these fatty particles. Large molecules, “Cenapse” are
formed
which when measured in the ultracentrifuge, according to their
different speeds
of separation are jointly responsible for the onset of Arteriosclerosis
as well
as for High Blood Pressure, Hyperaemia, and poor blood flow through the
Connective
Tissues and particularly important glands, and for the Constriction and
Calcification of the Coronary Blood Vessels and severe strain on the
Connective
Tissues when combined with other stress factors, ultimately become
fatal. Arteriosclerosis, Diabetes and Disorders of Circulation
are due to the "Protein-fattening" for which Mucopolysaccharides, in
particular, the Mucous Components of the Connective Tissues of pork,
are to be
blamed. The question has come up as to
the differences between pork and other forms of meat which is very
difficult to
ascertain due to the lack of authentic literature on the subject, since
most of
it dealt only with the question of calories. Because of limited space, please read continuation
in PART II : "PERSPECTIVE FOR UNDERSTANDING THE GRAVE DANGER OF
SUTOXIN POISONS IN PORK & DERIVATIVES"