THE ADVERSE INFLUENCE OF PORK CONSUMPTION ON HEALTH by Professor Hans-Heinrich Reckeweg, M.D.
Biological Therapy Vol.1 No. 2 1983
In consideration of wide sections of the population, it appeared strongly advisable to investigate more closely the reasons for the nocuity of pork and to report on the toxic and stress factors contained in pork, i.e. sutoxins. A possibility emerges that everyone can stay healthy by omitting toxic factors (specific pork poisons) from his diet or can regain health by observing a strict ban on pork.
The fact that pork causes stress and gives rise to poisoning is known. It is obvious that 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, etc.) and to smoked meats prepared for sausages.
Consumption of freshly killed pork products causes acute responses, such as 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 abscesses, and others. These symptoms can be observed after consuming sausage meats (including salami which contains pieces of bacon in the form of fat).
The consumption of pork is particularly dangerous in the tropical regions. This, for example, is shown in parts of Africa where both the Islamic and Western civilizations live in neighboring territories under the same climatic conditions. The same conditions apply to various races in the Himalayas where the Hunsa (Bircher) live. The Islamic population does not consume pork and is healthy, working to a considerable age as porters for numerous expeditions. The races of the Western civilizations living on the other side of the valley do not observe the Islamic rules of behavior and eating, and suffer from all of the common illnesses. In other words .the population which observes the Islamic laws is healthy, while those who follow the habits of western civilization manifest all the typical diseases which come with the consumption of pork. Reference must be made to the founders of the great cultures, who have also fundamentally influenced Western culture. Moses, the prophet, and Mohammed, for example, recognized the prohibitions imposed by nature and based their laws on them.
The Old Testament: In Leviticus 11 and Deuteronomy 14 of the Holy Bible is written:
Lev. 11. Clean and Unclean Food The Lord said to Moses and Aaron, "Say to the Israelites: Of all the animals that live on land, these are the Ones you may eat: You may eat any animal that has a split hoof completely divided and that chews the cud. There are some that only chew the cud or only have a split hoof, but you must not eat them. The camel, though it chews the cud, does not have a split hoof; it is ceremonially unclean for you. The coney, though it chews the cud, does not have a split hoof; it is unclean for you. The rabbit, though it chews the cud, does not have a split hoof; it is unclean for you. And the pig, though it has a split hoof completely divided, does not chew the cud; it is unclean for you. You must not eat their meat or touch their carcasses; they are unclean for you."
Deut. 14: "You may eat any animal that has a split hoof divided in two and that chews the cud. However, of those that chew the cud or that have a split hoof completely divided you may not eat the camel, the rabbit or the coney. Although they chew the cud, they do not have a split hoof; they are ceremonially unclean for you. The pig is also unclean; although it has a split hoof, it does not chew the cud. You are not to eat their meat or touch their carcasses."
The Koran: In Sura 1 6, Verse 115 is written:
He has forbidden you carrion, blood, and the flesh of swine; also any flesh consecrated other than in the name of Allah. But whoever is constrained to eat any of these, not intending to sign or transgress, will find Allah forgiving and merciful.
Jehovah, God of the Israelites also established identical prohibitions regarding the law of nature against which one must not sin; to do so will certainly bring biological retribution through the promise of "sickness in the form of punishment". (See Deuteronomy 28 for example)
It would be superfluous to mention the people of Saudi-Arabia, Egypt, Pakistan, Algeria, Tunisia, Libya, or any other country where Islam is the national religion since these laws of practice have been their principles for several thousand years.
The strict prohibition of pork, by the Jews and the Moslems is also very well known. It is often suggested that these customs are religious-hygienic measures ordered by the priests because of the Trichina content of pork. This, however, is unfounded as this practice dates back to the time of Moses and Mohammed when Trichina was not known.
In World War II, soldiers in North Africa were taken ill in ever increasing numbers. They were 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, often requiring their 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 habits, as the natives showed no signs of this disease. Rations to the soldiers were then based on a diet free from pork, much like that eaten by the Islamic population. This resulted in the immediate relief of the leg ulcer syndrome.
During the lean years of the war and especially those after the war, the health of the population was, practically speaking, good. Few people could eat their fill. Meat from any source was only available in small amounts, pork was rarely ever available. There was very little fat, hardly any sugar, but there were plenty of cereals and grains, i.e., bread and pastries. These 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 among those who had managed to kill a black market pig, which was rare. 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 was established, pork products, ham arid particularly bacon became readily 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 common place. 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. A great many patients between 60 and 70 years old, who had hitherto been free of disorders, suddenly became ill with stomach complaints, which were found to be caused by cancer of the alimentary canal, the stomach or the intestines. The progress of these cases was so instructive and biologically significant, or rather had such causal bases, that certain deductions as to the origin of all illnesses had to be made; this being that the basis of all illnesses are poisons.
Over the years, it was found that many other illnesses, such as arthritis and chronic osteoarthrosis, were to a large extent due to pork consumption, as well as some special diseases such as leucorrhea in women, chronic fistular eruptions, not only those following ear surgery, as for example after otitis, but also those adherent to shot wounds suffered during the war. As these were sustained through the consumption of pork, they were slow to heal, if at all, unless a biological, particularly a homeopathic cure involving complete abstinence of any and all types of pork was undertaken.
Feeding experiment with white mice
The results of these experiments were documented and published in "Homotoxins and Homtaxicoses, Fundamentals of a Synthesis of Medicine" by H.-H. RECKEWEG, Aurelia Publishing House, Baden-Baden in 1955.
The mice fed on pork developed a marked tendency towards cannibalism. As they grew older (ranging from a few months. to about a year). many developed cancer in various parts of their bodies.
In some cases skin diseases also became apparent. On the other hand, the mice fed on a normal diet also developed diseases, but there were fewer cases of cancer or of fatal illnesses; also they showed no signs of cannibalism.
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, which due to pork consumption became lazy and obese, suffered from severe bloody noses (probably due to high blood pressure), and soon died.
The owner of a trout farm reported that the entire stock could be eliminated in a matter of days by feeding minced pork to the trout. Page 1.
The Adverse Influence of Pork Consumption on Health: Page 2 of 6
Submitted by Dr. Ted Broer on Mon, 11/26/2012 - 16:22
Pork should be regarded as an important homotoxin (human poison), which initiates activation of the body's defense mechanisms. These defensive measures then manifest themselves in a variety of illnesses. Furthermore, from published reports, it became apparent that several constituents of pork behave as homotoxins or as stress factors, hence for them, the term "sutoxins" appeared justified. It is then evident that the socalled exogenic animal fat (that which is added through consumption) is stored in the body in this form. For example, a dog which has been fed mutton fat, chemically retains detectable mutton fat in its fatty cells. This is clear from the chemical reaction of the subcutaneous fat, i.e. iodine number etc.
In addition, the blood is flooded with a great many of these fatty particles. Large molecules are formed (the so-called "cenapse", according to Macheboeuf) which when measured in the ultracentrifuge, according to their different speeds of separation (Swedborg units) are jointly responsible for the onset of arteriosclerosis as well as for high blood pressure, hyperaemia, for general poor blood flow through the connective tissues, and particularly in some important glands, and for the constriction and calcification of the coronary blood vessels.
Later, it also became clear that such fat-rich foods also cause a severe strain on the connective tissue.
Hauss (Professor in Munster/West Germany) reported fully on these factors in his book, "The Unspecific Mesenchyma Reaction". According to Hauss, these types of stress resulting from a diet rich in fat, for which pork fat (particularly bacon fat) is mainly responsible, can, when combined with other stress factors, ultimately become fatal.
Wendt (Professor in Frankfurt/West Germany) attributes arteriosclerosis, diabetes and disorders of circulation almost exclusively to the "protein fattening" for which the mucopolysaccharides, in particular the mucous components of the connective tissue of the pork, are to be blamed, although he mentions nothing about them coming from pigs.
The question has come up as to the differences between pork and other forms of meat. This has been 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, 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 much intra-cellular fat or particles of fat inside the cells themselves, while in other animals, the fat is found almost exclusively outside these cells in the connective tissues, in the form of fat cells. Occasionally in aged beef, it is possible to find small amounts of fat in the cells themselves, while in pork, the cells have generally a high percentage of fatty particles. This can, for example be seen when even "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, first of all stored for convenience in the connective tissue. As a result, the adiposity common to those who consume pork, including the other stress substances found in pork, i.e. mucous constituents, can only be broken down with difficulty. This corresponds in part to the "protein fattening" referred to by Wendt.
2. Fat is always associated with cholesterol. Cholesterol is responsible for the formation of the large cholesterol-loaded molecules in the blood which contributes 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 (smokers). Cholesterol is also found in the walls of cancer cells (Roffo).
3. Special dangers also arise from the sulphur-rich substances of the connective tissue, the mucopolysaccharides (amino-sugars, chondroitine sulphates, hexosamine, glucosamine, etc.) 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 this transaction. They cause a mucous swelling for the connective tissue and then combine with the fat for storage ("Cenapse", Macheboeuf). From this develops a characteristic swelling reaction (`Ruben's luxuration") which is peculiar to pork eaters. The connective tissue, furthermore, acts like a sponge, and causes the typical cushion-like dilation of the connective tissue (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.
This is due to the obstructions of the basic material of the connective tissue (as found in humans, and also in wethers) causing the connective tissue to become soft resulting in the loss of resistance. It is now that the work of Bier (Professor August Bier., surgeon in Berlin/West Germany) should be mentioned. Bier injected experimental animals with sulphur which led to the mobilization and separation of tissue sulphur. The basic materials of the cartilages lost sulphur, thereby becoming firmer with greater powers of resistance. Clearly sulphur 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 sulphur it contains.
Due to the predominantly large amounts of mucous connective tissue in pork, the sulphur content is extreme. This can be demonstrated by putrefaction tests. The tissue-sulphur is actually decomposed by putrefaction and digestive processes resulting in hydrogen sulphide (H2S), which is easily recognizable due to its pungent odor. Comparative experiments in putrefaction were simultaneously run on pork, beef and mutton, mutton showing the least amounts of sulphur. Those carefully sealed test tubes containing pork were removed within only a few days as the sulphuric smell seeped through and became intolerable. Beef soon went bad, but did not produce the intolerable smell which characterized pork. Mutton, after three weeks, had undergone little putrefaction. Lettre (Professor of Pathology in Heidelberg/West Germany) conducted experiments for living cell therapy and has 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.