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Re: P O R K
[Re: Suzanne]
#166963
07/20/14 11:16 PM
07/20/14 11:16 PM
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OP
SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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A Few Good Reasons To Avoid Eating Pork
by Michael Ravensthorpe
(NaturalNews) It is a well known fact that several religious texts forbid the eating of pork. According to Leviticus, the third book of Judaism's Torah and Christianity's Old Testament, pork is an "unclean" meat and is non-kosher, since pigs do not "chew the cud." Meanwhile, the eating of pork is condemned no less than four times in the Qur'an of Islam. While no direct reason is given for this condemnation, many Muslims believe that it is because pigs are disease-ridden animals.
The religious texts are correct
Though science and religion rarely share a similar perspective, there are many scientifically valid reasons for this religious condemnation of pork. Pigs really are dirty, unclean animals that eat almost anything, including rotten food, urine, feces, maggot-infested carcasses and even cancerous growths. That is the nature of the scavenger, and being raised on an organic, sustainable farm will not change that nature.
This unpleasant diet wouldn't necessarily be a problem for humans if pigs had a digestive system that effectively removed the toxins from their bodies, but therein lies the problem: They don't. Unlike ruminant animals such as cows, sheep and goats, which can take up to 24 hours to digest their vegetarian food, pigs digest their foul food within a mere four hours. This is not nearly long enough to remove excess toxins, so those toxins are stored within the fat cells and organs of the pig itself. Worse still, pigs do not have sweat glands (which are important agents for detoxification), further compounding their toxic load.
Consequently, pigs are walking vessels of parasites, viruses and other destructive organisms. A few of the many organisms that pork can transmit to humans include:
* Taenia solium -- An intestinal parasite that can cause cysticercosis (tissue infection) and loss of appetite.
* Menangle virus -- An unpleasant virus that can cause fever, rashes, chills, sweating and headaches for between 10 and 14 days.
* Hepatitis E -- A viral liver inflammation that can trigger jaundice, fatigue and nausea. Chronic instances can lead to liver fibrosis and cirrhosis.
* Trichinella -- A parasitic roundworm that can cause fever, malaise, edema and myalgia.
* Yersinia enterocolitica -- A volatile bacterium which, according to an investigation by Consumer Reports, was present in 69 percent of all raw pork samples tested. It can cause gastrointestinal distress, fever and, in the most extreme cases, fatal infections.
Moreover, unlike most other meats, there is no safe temperature at which pork can be cooked to guarantee that all these organisms and their eggs will be killed. Even freezing pork doesn't ensure that all organisms, especially certain species of worm, will be killed. As a result, even the most meticulously prepared pork will often contain harmful parasites and viruses.
Still want to eat that organic bacon?
Sources for this article include:
http://draxe.com
http://www.consumerreports.org
http://www.oie.int [PDF]
http://www.ensignmessage.com
http://science.naturalnews.com
Suzanne
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Re: P O R K
[Re: Suzanne]
#171513
01/27/15 01:21 AM
01/27/15 01:21 AM
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OP
SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Pork Linked to Liver Cirrhosis
For the first time, researchers have shown a possible link between cirrhosis of the liver and dietary factors other than alcohol. The findings of an Ottawa research team show that people who drink, even in moderation, and consume pork are more likely to suffer the potentially fatal liver disease than are those who consume other meat or fatty diets.
Dr. Amin A. Nanji, Head of Clinical Biochemistry at Ottawa General Hospital, and Samuel W. French, Chairman of the Department of Pathology at the University of Ottawa, investigated the relationship between 'per capita' consumption of total fat, beef, and pork in several countries and the mortality rates for cirrhosis of the liver in these countries. They focused their studies on countries where alcohol consumption was relatively low, such as Canada, the U.S., West Germany and Australia. Dr. Nanji says previous reports had shown a high rate of deaths from cirrhosis in countries where alcohol consumption was very high, but a "curious scatter" of deaths in countries where alcohol consumption was low.
In other words, countries with low levels of alcohol consumption showed a great variation in the incidence of cirrhosis deaths. Dr. Nanji concluded that some other factor besides alcohol must be at work. Cirrhosis of the liver is a leading cause of death in North America. In the early stages, the liver becomes inflated by fat, a condition called 'alcoholic fatty liver'. This condition can be reversed.
In the later stages of cirrhosis, normal liver tissue is gradually replaced by fibrous tissue, the liver structure becomes misshapen and disorganized and the liver cannot recover. Eventually the victim dies of liver failure. When the Ottawa team examined diets of the countries in their study, they found no relationship between deaths from cirrhosis and dietary fat or beef consumption. However, they did find a striking correlation between pork consumption and cirrhosis mortality for the same countries. When they examined the relationship in terms of pork consumption multiplied by alcohol consumption, the results were overwhelming.
The two scientists also compared data from Canada's ten provinces. Again cirrhosis mortality was significantly associated with pork, but not with alcohol consumption - presumably because Canadians as a group are not heavy drinkers. When the researchers left Newfoundland and Prince Edward Island, where more seafood is eaten, there was an even stronger link between the fatal liver disease and pork consumption.
Even more convincing to the researchers were comparisons of pork consumption and its effect on cirrhosis death rates within a population. Among the Canadian provinces where alcohol consumption varies little between provinces (from 9.23 litres per person a year in New Brunswick to 13.05 in Alberta) the death rates from cirrhosis were directly related to 'per capita' pork consumption, but not to alcohol intake.
The researchers noted that their study should not be taken to mean that alcohol does not cause liver disease, but other researchers have speculated that some "facilitating factor" might explain why only some alcoholics get cirrhosis. The Ottawa team may have found part of the answer Dr. Nanji says....By Carolyn Hoskins, from Canadian Science News, January 1986.
Suzanne
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Re: P O R K
[Re: Suzanne]
#171514
01/27/15 01:25 AM
01/27/15 01:25 AM
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OP
SDA
Active Member 2016
Dedicated Member
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Joined: Aug 2009
Posts: 1,275
Calif. USA
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Study: more people have liver cirrhosis than previously thought
by Antonia
(NaturalNews) Researchers from the Loyola University Health System have discovered that liver cirrhosis, which can lead to liver cancer and liver failure, is more common than previously thought. After examining information from the National Health and Nutrition Examination Survey (NHANES), they found that more than 633,000 adults are affected with the disease and that -- to their surprise -- 69 percent of the adults in this first-ever general population study about the prevalence of the disease likely weren't even aware they had liver cirrhosis. The information that was studied involved a representative sample of United States adults.(1)
In the past, estimates suggested that the number of adults with cirrhosis was approximately 400,000.(2)
Dr. Scaglione, first author of the study and an assistant professor in the departments of Medicine and Public Health Sciences of Loyola University Chicago Stritch School of Medicine, says the findings demonstrate the need for increased attention on the subject. He expresses concern, particularly involving the large percentage of those who may not even know they are affected. Of those individuals, he says "...this raises the possibility of a large number of undiagnosed cases of cirrhosis."(1)
Details of the study, plus findings about cirrhosis as it relates to education, age
The study, titled, "The Epidemiology of Cirrhosis in the United States: A Population-based Study," was published in the Journal of Clinical Gastroenterology. It states the following concerning the reason behind the study:
The aims of this study were to estimate the prevalence of cirrhosis in the general US population, determine characteristics of affected Americans with a focus on health disparities, and calculate excess mortality attributable to cirrhosis.(3)
Ultimately, the article concluded:
The prevalence of cirrhosis is higher than previously estimated. Many cases may be undiagnosed, and more than half are potentially preventable by controlling diabetes, alcohol abuse, and viral hepatitis. Public health efforts are needed to reduce this disease burden, particularly among racial/ethnic minorities and individuals at lower socioeconomic status.(3)
In addition to these findings, their research also led to other discoveries.
For example, during a two-year interval, it was found that those with cirrhosis had a mortality rate of 26.4 percent, significantly higher than the 8.4 percent mortality rate in adults who did not have cirrhosis during that same two-year timeframe.(1)
Furthermore, the study also found that those with the disease were more likely to be older and that more men than women were at risk for developing cirrhosis.(1)
Education levels were also linked to prevalence of the disease. The higher the level of education, the more likely a decline in cirrhosis existed compared to poorer individuals.(1)
Finally, it was found that a quarter of people with cirrhosis reported drinking large quantities of alcohol the year before, half of which also tested positive for the hepatitis C virus.(1)
In fact, alcohol abuse was one of three common factors in over 50 percent of the cirrhosis cases, something which Dr. Scaglione says has the potential to be prevented. Diabetes and hepatitis C were the other two contributing factors.(1)
Recognizing the symptoms and changing eating habits beneficial to health
According to the Mayo Clinic, fatigue, appetite loss, leg swelling, jaundice, and bruising easily are some of the many symptoms that one with cirrhosis may experience. Those with the disease can face a range of health complications including a buildup of toxins in the brain that can lead to coma, gallstones, abdominal swelling and liver cancer. The clinic states that when it comes to liver cirrhosis, if caught early enough can be treated, but that "the liver damage done by cirrhosis can't be undone."(4,5,6)
To help prevent cirrhosis, it may be worth exploring dietary changes.
Foods that contribute to a healthy-functioning liver include cruciferous items such as cauliflower and broccoli, sea vegetables, sprouted seeds, nuts, beans and grains, and garlic. OF course increased consumption of water and less alcohol is also advised -- sound advice for overall health, not just for the liver.(7)
Sources:
(1) http://www.sciencedaily.com
(2) http://www.newswise.com
(3) http://journals.lww.com
(4) http://www.mayoclinic.org
(5) http://www.mayoclinic.org
(6) http://www.mayoclinic.org
(7) http://www.rodalenews.com
Suzanne
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Here is the link to this week's Sabbath School Lesson Study and Discussion Material: Click Here
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