Write your abstract here. PART VIII "PERSPECTIVES FOR UNDERSTANDING THE GRAVE DANGER OF SUTOXIN POISONS IN PORK
& DERIVATIVES". Customers do not, in the end, eat where a so-called
"Grub" is being offered since every dish tastes more or less alike
due to the pork which is included. They
rather look for
restaurants of quality, one in which food is served in the
pure, clean form, as stated on the menu, without any additions of pork. "Guests do not demand pork over and over
again": this may once have been
true of an ignorant mass, but fortunately, cannot be considered true today. Soon, those foolish eaters of anything and
everything will pay the price with their own pork-induced ill health. Once these people understand why they will no
longer eat in restaurants which adhere to the use of pork, but on the whole
will try to get used to new and more healthy diets. General and Medical
Information : But
any considerate person who reads the author’s Perspective for Understanding the
Grave Danger of Poisons in pork and Derivative Products….. may assume that
"A little can''t do any harm," which proves wrong. If one has been keeping strictly off pork for
weeks or months, then eating only a very small amount will possibly act "Like
a poison" which will soon make itself evident in the weaker spots of the
constitution
. This once happened to the author himself
several years ago. Furthermore, anyone
who is not familiar with Homotoxicology and the fine differentiation in the
phase change which can be observed after consumption of pork and does not know
how to record the Formation of Abscesses after the implantation of live cells
when pork, bacon, ham, sausages, etc. are eaten, will probably become conscious
of the actual biological significance later in life as well as those dangers
associated with eating pork in any form.
When finally the Homotoxicologically recognised connection between
consumption of pork and illnesses are realized, this will all be brought home
to him. Customers do not, in the end, eat where a so-called
"Grub" is being offered since every dish tastes more or less alike
due to the pork which is included. They
rather look for restaurants of quality, one in which food is served in the
pure, clean form, as stated on the menu, without any additions of pork. "Guests do not demand pork over and over
again": this may once have been
true of an ignorant mass, but fortunately, cannot be considered true today. Soon, those foolish eaters of anything and
everything will pay the price with their own pork-induced ill health. Once these people understand why they will no
longer eat in restaurants which adhere to the use of pork, but on the whole
will try to get used to new and more healthy diets. General and Medical
Information : But
any considerate person who reads the author’s Perspective for Understanding the
Grave Danger of Poisons in pork and Derivative Products….. may assume that
"A little can''t do any harm," which proves wrong. If one has been keeping strictly off pork for
weeks or months, then eating only a very small amount will possibly act "Like
a poison" which will soon make itself evident in the weaker spots of the
constitution . This once happened to the author himself
several years ago. Furthermore, anyone
who is not familiar with Homotoxicology and the fine differentiation in the
phase change which can be observed after consumption of pork and does not know
how to record the Formation of Abscesses after the implantation of live cells
when pork, bacon, ham, sausages, etc. are eaten, will probably become conscious
of the actual biological significance later in life as well as those dangers
associated with eating pork in any form.
When fiy the Homotoxicologically recognised connection between
consumption of pork and illnesses are realized, this will all be brought home
to him. Consequences and Recommendations : This does not represent
a new theory about the injurious effects of pork consumption stem from the
unusual results of observations of patients, the author''s own family and even
himself, the Stress Factors found in pork are enough to fully justify these
ideas. Fortunately, quality restaurants
are to be found in every town whose pure food without the addition of pork is
prepared in a natural way and where, for example, cheese dishes are not ruined
by adding ham. Restaurant owners would
soon see a marked difference in their profits if patrons avoided their establishments
after having an especially well recommended meal which in some way contained
pork and were to realise their suffering from Biliary Gallstones, Inflammations
of the Appendix, inevitable Gain in Weight, High Blood Pressure, Fatty Degeneration
of the Liver, or other Dreadful Diseases, particularly Arthritis and Arthrosis,
was a direct result of pork consumption.
Hopefully, this abstract will help all who have not yet become aware of
the dangers of eating pork to change their dietary habits to exclude pork which
would be a great accomplishment. This
does not mean a diet which is monotonous, but to the contrary, can be one that
is both pleasantly varied and one that meets biological requirements resulting
in a diminished yearning for fats as well as a positive effect on one''s health
which can be enjoyed for many years. As a result of investigations, this firm advice
should be given to patients: Always avoid eating pork even in the smallest
amount. Because of limited space, please read continuation in PART IX ""PERSPECTIVES FOR UNDERSTANDING THE GRAVE DANGER OF SUTOXIN POISONS IN PORK & DERIVATIVES".