SWrite your abstract here. PART II "PERSPECTIVES FOR UNDERSTANDING THE GRAVE DANGER OF SUTOXIN POISON IN PORK &
DERIVATIVES". It is, however, possible to establish the
following: (1) Pork does not contain an
enormous amount of fat, even the so-called "Lean Pork" in contrast to
other types of meat such as beef, lamb, etc., pork
contains Intra-Cellular Fat
or particles of fat inside the cells, while in other animals, fat is found outside
these cells in the Connective
Tissues in the form of fat cells. Occasionally in aged beef, there are small
amounts of fat in the cells themselves, while in pork, the cells contain a high
percentage of fatty particles which can be seen when "Lean Pork" is
fried. It immediately releases fat in a
hot frying pan and is usually fried "in its own fat". Since fat contains about twice as many
calories as carbohydrates and proteins, it is, especially among heavy eaters, stored
for convenience in the Connective Tissues.
As a result, the adiposity common
to those who eat pork, to get other stress substances found in pork, i.e. Mucous
Constituents that can be broken down with difficulty. This corresponds in part to the "Protein Fattening"
referred to. (2) Fat is always associated
with Cholesterol which is responsible for the formation of large Cholesterol-Loaded
Molecules in the blood contributing to High Blood Pressure and Arteriosclerosis
as well as being Supplementary Factors in Cardiac Infractions arid disorders of
the Coronary Circulation, and in the Peripheral Blood Vessels, especially in
combination with nicotine. Cholesterol is also found in the walls of Cancer
Cells. (3) Besides, there are dangers
from Sulphur-Rich Substances of Pork’s Connective Tissues, Mucopolysaccharides
which
have a specific mucous character. It is
only possible with pork to produce a sausage easy to spread wherein Amino
sugar, Hexosamine and Sulphur Derivatives such as Chondroitins, Sulphuric Acid
and Mucoitin Sulphuric Acid found in pork are directly responsible for all
illnesses causing Mucous Swelling of the Connective Tissue and combine with fat
for storage ("Cenapse") to which develops a Characteristic Swelling
Reaction peculiar to pork eaters. Furthermore,
the Connective Tissues act like a sponge and cause the typical Cushion-Like Dilation
of the Connective Tissues (water retention).
The storing of these Mucous Substances in Sinews, Ligaments, Cartilages,
etc. can be dangerous and can result in Rheumatism, Arthritis, and Arthroses,
and damages to Intervertebral Discs, to name a few due to obstructions of the
basic material of the Connective Tissues causing them to become soft resulting
in the Loss of Resistance. Injecting Sulfur
led to Mobilization and Separation of Tissue Sulfur, the basic materials of the
Cartilages lost Sulfur, thereby becoming firmer with greater powers of
resistance. Clearly Sulfur baths work in this same way, by
mobilizing the Sulphur
in tissues. It has been proven that the
firmer and more resistant a cartilage is, the less Sulfur it contains. Due to the predominantly large amounts of Mucous
Connective Tissues in pork, the Sulfur content is extreme. This can be demonstrated by putrefaction tests
where Tissue Sulfur is actually decomposed by putrefaction and digestive
processes resulting in Hydrogen Sulphide (H2S) which is easily recognisable of
its pungent stench. Comparative experiments
in putrefaction were simultaneously run on pork, beef and mutton, mutton shows
the least amounts of Sulfur. Carefully
sealed test tubes containing pork were removed within only a few days as the Sulphuric
stench seeped through and became intolerable. Beef soon went bad, but did not produce the
intolerable stench which characterised pork.
Mutton, after three weeks, had
undergone little putrefaction. Living Cell
Therapy shown with radio-active labeled animal tissues, organs and glands, that
the decomposition products of tissues, upon being absorbed by the body,
generally migrate to where they biologically belong. Patients eaten a great deal of bacon produced
from the flesh of the pig''s back show typical fatty folds at the back of the
neck. The same is true from consumption
of bacon derived from the pig''s stomach area that show thick bulges of fat in
their own stomach areas. People who eat
ham, especially women, show irregular deformation in the buttock and hip areas
without even realising that ham was the cause.
(4) Pork is rich in Growth Hormones, the prime cause of Inflammations
and Swollen Tissues. The consumption of
pork is also attributed to a certain extent having some effect on the "Acromegaly"
or Pathological Protrusion of the chin and other prominent skeletal parts of
the body, in particular, Adiposity as well as increasing in general tendency to
abnormal growth. This is particularly
true in the growing trend towards Cancer where damaged tissues of an earlier
toxic from Chemotherapeutic Treatment is concerned. As Cancer can be caused experimentally in
laboratory animals, as in experiments with bacon, it became increasingly clear
that after the currency reform in Germany, patients between 60 and 70
with existing disposition were quickly stricken with Cancer. As the means had become available, they more
often had a snack with smoked bacon which contains Cholesterol and Growth Hormones
through which Cancer Growth is promoted, and not least of all, Benzopyrene, a
constituent of smoke which is typically a Cancer Forming Carcinogenic
Poison. Because of limited space, please read continuation of Item 5; 6; 7 in PART III ""PERSPECTIVES FOR UNDERSTANDING THE GRAVE DANGER OF SUTOXIN POISON IN PORK & DERIVATIVES".