Write your abstract here. PART III ""PERSPECTIVES FOR UNDERSTANDING THE GRAVE DANGER OF SUTOXIN POISON IN PORK & DERIVATIVES". (5) There are skin irritating effects from the Histamine
Content in the pork often accompanied by Inflammatory Processes such as boils
and carbuncles and Inflammation of the Appendix, Gall Bladder Disorders, Inflamed
Veins, Leucorrhea in women, Abcesses and Phlegmons. Histamines are
responsible for such skin diseases as Nettle Rash, Eczema, Dermatitis, Neuro-Dermatitis
as well as other Dermatoses. Chronic
cases of Urticaria
in elderly female patients and among young
children respond very well to the Homeopathic Treatment of Apis 12x and Sulfur
30x but recur persistently among the elder patients, especially among those
women who eat pork. This was so
prevalent that in order to completely heal Urticaria as well as assuring no
recurrence, the treatment had to include a diet completely free of pork. This included all varieties of sausage as they
contain some kind of pork. The amount of
inflammation and itching due to the consumption of pork depends upon the
content of Histamine and Imidazoles, such as Ergothionine which initiates the
inflammatory processes. This can also be
established by experimental inducement by injecting Histamine into the system, Stomach
Ulcers can be brought on experimentally as well as skin irritations,
inflammations and various allergic disorders such as Asthma, Hay Fever, Rhinitis
Vasomotorica as well as Irregular Heart Beat and Cardiac Infractions.
Therefore, people who are in "High Risk" categories or patients with
histories of heart conditions should always refrain from eating pork. (6) A further Stress Factor found in pork is
a certain factor in the blood which research has not yet been properly able to
define. It has been referred to as an Oncogenic
Agent, Endobiort, Siphonospora Polymorpha, or Erythrocyte Enclosures. It has yet to be ascertained whether and to
what extent these different factors are identical or whether at the onset of Cancer
they should be regarded as initiators; that is to say the causal factors, as
they are regarded as indicators or pointers.
Pig''s blood is extremely rich in these Sporiferous Inclusions which,
according to recent work, are to be regarded as migrating from damaged cells or
as dying Rnetochondria. (7) Another very
important Toxic Factor in pork is the Influenza Virus which remains infectious
in the lungs of pigs. As pork is used in
sausage, hot dogs, etc. this organism is always found in these products that transmit
Flu Virus through consumption. These
organisms migrate to their biological origin which, in this case, is the
Connective Tissues of the lungs and remains predominant until factors of
propagation are advantageous, as in spring, for example, when there are
shortages of vitamins and lack of sunshine. With the onslaught of Influenza Epidemic due to
an Airborne Infection but in reality is partly due to the virus absorbed
through pork consumption that gradually chokes the Connective Tissues with
mucous, in addition, whose diet consists of a lot of pork outwardly soon
resembles the animal he has eaten. We
all know the saying "You are what you eat". The incidents of Scrophula in children, a
disease which is characterised by Chronic Glandular Inflammations in which the
glands atrophy with inflammation and may lead to the formation of fistulae,
glandular lumps may form, especially in the neck causing the child to actually
look like a piglet <"Scropha" – Greek = pig, "Scrophula" =
piglet>. This name indicates the cause
of this disease which is produced by pork consumption. The defenses of the body are particularly
directed against pork fat upon being broken down in the Intestine and Resynthesis,
is drawn into the Lymph Ducts, to the Lymph ands of the Breast, finally
reaching the Milchgang then discharge into the upper vena. Overloading of the Lymph Glands, with Filtering
and Detoxification of the Sutoxine Factors contain in Pork
Fat is stored in the Connective Tissues as "Characteristic Fat" after
being broken down in the Intestines and is shown as an inflammatory response of
the Lymph Nodes. Pork cannot be
physiologically detoxified through ordinary detoxifying outlets, such as urine,
breathing, intestinal secretions and secretions from the skin. Thus, it cannot
be alleviated through the Excretory Mechanisms. The only means of detoxification is through Pathological
Outlets, namely inflammations. Accordingly,
the different disorders are related to the types of organs and Connecting Tissues
that are consumed, especially true of Gall Bladder Disorders with the formation
of Gall Stones . Biliary
Colics and Acute Inflammation of the Appendix to which people
fall victim as well as Thrombosis and Embolisms. The Toxic Layer increases with consumption of pork
and is not eliminated by surgical removal of the Affected Organ . On the other hand, if only small portions of
pork are eaten, the inflammation may not immediately occur but instead a
storage of pork particles is probable of pork> in the Connective Tissues apparent as fattening or adiposity as rolls
of flesh on the abdomen and on legs and arms particularly true of people who
eat ham and sausage. Only when "The
limit is exceeded" and the organism can no longer manage the storage of
these stress factors and when the periphery, the brain circulation are
affected, will it as a last resort, induce the inflammations in order to break
down these stress factors. Thus, people
suffering from thickenings of the neck develop dangerous Carbuncles, Boils or Abscesses
of the Sweat Glands. Often after eating
cold cuts containing pork, dangerous attacks of Appendicitis, Biliary Colics, Gallstones
and Disorders of the Bile Ducts occur the Gall Bladder, etc.> as previously mentioned. Ulcer cruris is typically
regarded as the consequence of eating pork feet. Because of limited space, please read continuation in PART IV " PERSPECTIVES FOR UNDERSTANDING THE GRAVE DANGER OF SUTOXIN POISON IN PORK & DERIVATIVES".