Write your abstract here. PART VII "PERSPECTIVES FOR UNDERSTANDING THE GRAVE DANGER OF SUTOXIN
POISONS IN PORK & DERIVATIVES". Another
daughter had had her tonsils removed and had since been plagued with Chronic Bronchitis
and was suspected of having Bronchiectasis. Still another son suffered from Chronic Pleurisy
with exuding scars and continually recurring Exuding Ulcers. Similar situations were observed by the
author among peasant families in the Black Forest, West Germany as well as in the
surrounding valleys. It is obvious that
although pork is more inexpensive than other types of meat, it is by far the
most expensive of meats. If one looks at
the many serious diseases which it causes and considers the deaths due to these
diseases, although not recognised as being connected with it, this fact becomes
crystal clear. Inflammation of the Appendix
which is generally recognised too late, after a possible entrance of the Vermiform
Process into the stomach from eating fresh liver
sausage, cold cuts etc., and
particularly in case the damage caused by the diseases, and the treatment given
through highly Potent Therapeutics, or even the premature invalidism due to
these factors, pork will certainly not be a less expensive meat, but the most
expensive one. From a commercial point
of view, a strict prohibition on pork consumption for everyone is not only
justifiable, but due to financial straits which Health Service is experiencing
is unavoidable. However, the beneficial
results of such a reasonable measure would not have an immediate, but gradual
effect. In other parts of the world,
man can expect a biological life of up to 150 years. Areas in Caucasus and in Turkey, where no pork is eaten, as
well as in other Islamic countries where the climate is not so severe, contain
people whose ages are between 130 and 150 years. They are in the best of health and still
active. About 20% of pigs have pale
watery
flesh (PW) and about 5% have dark viscous flesh (DV). Both have the same biochemical cause and are
the result of a changed pH factor. This
is of considerable importance in the quality of flesh, as main areas of meat
processing are dependent on the pH, for example the water linkage
of salt, formation of color>, taste and preservation. Biochemical processes which take place within
the first 24 hours after slaughtering determine the acidity of the muscular
flesh. In the event of stress before
slaughtering due to transportation etc., enormous amounts of Adenosine Triphosphate
and Glycogen are quickly catabolised inside the muscular tissue of sensitive
animals. It is to be assumed that the Lactic
Acid in PW animals passes from the cells of the muscles into the blood stream
before slaughter, resulting in a higher pH factor of the meat. However, in the DV animals, Lactic Acid
remains in the flesh and so, the pH is lower
. Normally,
the pH at the moment of death reaches about 7.2, while some six to ten hours
afterwards, a final pH of 5.4 to 5.8 is found.
With beef, after 12 to 24 hours, the pH reads between 5.3 and 5.7. With DV meat the pH falls because of a Precipitate
Glycolysis within an hour on the level mentioned above. The flesh, therefore, shows poor water-binding
properties, and also, because of the watery surface, a pale color. This change in color is, however, purely
optical since the color of the muscles has not diminished. On the other hand, the Glycolysis in conjunction
with the production of acid in the case of PW flesh, is so delayed that the
final pH seldom falls below 6.2. Thus,
the quality of the meat is considerably reduced. In a cut, it is dry, "flat,"
glutinous, dark red and has an above average ability to combine with water. It is therefore a question of pork not being
matured or not sufficiently matured which cannot be used for raw sausages and
ham, but strictly for cooked sausages, boiled ham and grilled meat. With this
PW-meat, pickled and boiled products are more tender and juicy. Furthermore, with PW meat, less salt is
absorbed in pickling and the usual acidic smell and taste found in normal
mature flesh is lacking, however, it cannot be preserved as long, and in the
case of prepacked products, evidence of putrefaction often occurs. This represents a serious threat to health due
to the high count of bacteria present. However
interesting and important this research on meat might be, unfortunately, as it
is the case with the calculation of calories, it comes under the heading of Chemical-Physical
Technology. The actual Pathogenetic
consequences and those dependent upon Molecular-Biological displacements of the
constituents and their incorporation into the human organism have as yet not
been properly discussed, whereby purely economic considerations, such as
feeding the nation, subsidies and others can also bear responsibility. Catering in Canteens and Restaurants : In particular, it is a
heavy burden for restaurant owners, cooks and catering services to bear, but if
enmasse, these people would withdraw from the use of pork in their business,
everyone would benefit. Furthermore,
kitchens in restaurants, should be advised to eliminate all forms of pork as
well as such dishes as ham and beans, ham and peas, ham and carrots, etc.,
chicken wrapped in bacon, slices of fried sausage and the use of inexpensive
lard which usually contains large quantities of pork fat, since the really
wholesome food is characterised by the absence of pork. Many restaurant owners and chefs believe that
by adding bacon, ham or sausage, etc., they make their dishes more tasty. This
false estimation is often paid for by the loss of their "Cuisine Renommée". Because of limited space, please read continuation in PART VIII "PERSPECTIVES FOR UNDERSTANDING THE GRAVE DANGER OF SUTOXIN POISONS IN PORK & DERIVATIVES"