Science - The reason for the prohibition of eating pork

Pigs are considered the garbage and waste eliminators of the farm, often eating literally anything they can find. This includes not only bugs, insects and whatever leftover scraps they find laying around, but also their own feces, as well as the dead carcasses of sick animals, including their own young.

Various factors, such as pollution, stress, age, smoking, alcohol consumption, and specific dietary choices like red meat, can trigger oxidative stress in cells. This condition can potentially lead to the development of numerous diseases. Encouragingly, scientists have recently focused on investigating how oxidative stress impacts human sperm and egg. Extensive studies involving humans and animals have confirmed that oxidative stress can harm these reproductive cells, potentially resulting in various diseases for offspring in the future. The following scientific paper, titled "The Role of Meat Protein in Generating Oxidative Stress and Contributing to the Pathophysiology of Metabolic Syndromes," found in the reputable "NIH - National Library of Medicine," explores the correlation between meat consumption and oxidative stress. Notably, pork, being higher in toxins and fat content compared to other meats, poses a greater risk of inducing oxidative stress in individuals who consume it.

There are numerous factors that contribute to the pig's meat being more saturated with toxins compared to other farm animals. The first factor is related to the pig's digestive system. Pigs have a relatively fast digestion process, taking about four hours to digest their food. In contrast, cows require approximately 24 hours to digest  their meals. During digestion, animals (including humans) eliminate excess toxins and potentially harmful components of their food. However, due to the pig's basic digestive system, a significant amount of these toxins end up remaining in their system, stored in their abundant fatty tissues, ultimately becoming part of our consumption.

One more concern regarding pigs is their limited number of functional sweat glands, which results in minimal sweating. Sweat glands play a crucial role in eliminating toxins from the body. Consequently, this leaves a higher concentration of toxins within the pig's system. When you consume pork, you unknowingly ingest these residual toxins that were not properly eliminated from the pig's body.

As per the World Health Organization, the consumption of processed meat such as ham, bacon, and sausage has been linked to the development of cancer. The International Agency for Research on Cancer goes a step further by classifying processed meat as a known carcinogen, meaning it is a substance that is known to cause cancer. Extensive research reveals that consuming 50 grams of processed meat on a daily basis significantly increases the risk of colorectal cancer by 18 percent. Processed meat encompasses food items like ham, bacon, sausage, hot dogs, and certain deli meats, predominantly derived from pork. To put it into perspective, 50 grams of processed meat is roughly equivalent to four strips of bacon.

The swine flu is another virus that has made the leap from pig to human. Influenza or flu viruses can be directly transmitted from pigs to humans, from humans to pigs and from humans to humans.

Pigs harbor numerous viruses and parasites, which can pose a significant risk to our health. Whether through direct contact on farms or consumption of their meat, we increase our susceptibility to contracting one of these distressing and potentially disabling illnesses. Additionally, this exposure may overload our bodies with harmful toxins..

Pigs are primary carriers of:

• Taenia solium tapeworm
• Hepatitis E virus (HEV) — In developed countries, sporadic cases of HEV genotype 3 have occurred in humans after eating uncooked or undercooked pork.
• Porcine reproductive and respiratory syndrome, aka blue-ear pig disease
• Nipah virus
• Menangle virus
• Viruses in the family Paramyxoviridae 



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