pork Archives - 10/40 Window Mission Network

Was the Bible correct that pork is truly an unclean meat?

10-40 Admin — Wed, 18 Jan 2023 19:30:16 +0000

The original article: https://naturalnews.com/043184_the_Bible_pork_unclean_meat.html

(NaturalNews) The Hebrew people have avoided pork and pig products as a dietary principle discussed in the Bible. Leviticus clearly states that pigs, because they do not chew their cud, are an unclean meat. Modern science has shown that pigs carry a very high toxic load making them unsafe for human consumption.

“And the pig, though it has a divided hoof, does not chew the cud; it is unclean for you.” Leviticus 11:7.

The Bible warns the Hebrews about unclean foods and the rationale for the uncleanliness. Pigs are dirty animals that ruthlessly scavenge anything they come into contact with on the farm. Not only are they known to consume food scraps, insects and their own feces, but they will also cannibalistically eat their own dead carcasses. They have been known to kill and eat their young at times as well.

Due to their scavenger lifestyle, they harbor enormous amounts of viruses and parasites. Pigs are known to be primary carriers of the following pathogenic organisms, which can create very serious health problems:

Taenia solium tapeworm
PRRS (Porcine Reproductive and Respiratory Syndrome)
Nipah virus
Menangle virus
Hepatitis E virus (HEV)

A Consumer Reports investigation found that 69% of all raw pork samples tested were contaminated with high amounts of volatile microorganisms such as Yersinia enterocolitica. This bacteria causes fever and gastrointestinal stress and could potentially cause a fatal infection.

Why is pig meat so toxic:

Animals that “chew the cud” as it says in the Bible are called ruminants. These animals hardly chew their food when it is first swallowed. But they have four stomachs that digest and regurgitate food through a special process that allows complete digestion. The major ruminants are cows, sheep and goats.

The digestive system of a pig is unique in that it metabolizes food very quickly through one stomach in a process that takes about four hours. A cow takes 24 hours to digest what’s eaten, and it is able to get rid of excess toxins during the digestive process. The pig’s digestive system doesn’t allow for this, and the toxins are carried into the fat cells and organs of the pig itself.

Pigs also do not have sweat glands. Perspiration is a key method that the body uses for detoxification, and the pig is not designed to perspire. When we consume pig meat, we get all of these pathogenic microorganisms and environmental toxins into our system.

Pasture-fed pork products are much safer, but still, the animal is just not designed to eliminate toxins effectively. Many of these toxins are not neutralized even with high-heat cooking methods. High-heat cooking methods produce heterocyclic amine in the meat and damages much of the essential fats, which makes the pork, ham or bacon highly carcinogenic.

Was the Bible’s message to avoid consuming unclean meat necessary for reducing infection and chronic health problems? Based on the nature of pigs and the toxic load that they carry, it seems to be the best advice for optimal health.

Sources for this article include:

http://www.draxe.com

http://www.naturalnews.com

http://science.naturalnews.com

About the author:
Dr David Jockers is a Maximized Living doctor and owns and operates Exodus Health Center in Kennesaw, Georgia where he specializes in functional nutrition, functional medicine and corrective chiropractic care to get to the underlying cause of major health problems.

His website features great articles on natural health and incredible recipes. He is the author of the best-selling book SuperCharge Your Brain – the complete guide to radically improve your mood, memory and mindset. He has over 50,000 active followers on his social media and email newsletter and is a big influencer in the Primal Health movement.

Dr. Jockers is also available for long distance consultations and health coaching to help you beat disease and reach your health goals. For more information got to www.drjockers.com

The post Was the Bible correct that pork is truly an unclean meat? appeared first on 10/40 Window Mission Network.

What’s so bad about pork now that we have health regulations?

10-40 Admin — Sun, 01 Jan 2023 20:11:36 +0000

What’s so bad about pork now that we have health regulations? Guest host Chaim Goldman and co-host Scott Laird answer the question “What’s so bad about pork now that we have health regulations?” on the March 14, 2014 episode of Shabbat Night Live.

00:00:17:02 – 00:00:27:05
Speaker 1
What’s so bad about pork? Now that we have modern health regulations, you know, is essentially he’s saying, does the Torah still stand now that things are different now?

00:00:27:06 – 00:00:47:09
Speaker 2
Well, you know, that question is very it’s complex, obviously, because people we have a couple of different things that people say about eating pork. First of all, we go back and say and in some Bible says, you know, you should has declared all foods clean and. Yes, and and we have Peter’s dream. And so theologically, people refer back to that.

00:00:47:16 – 00:01:08:06
Speaker 2
Then we move into this modern era where supposedly, you know, pork is now this other white meat, that it’s a clean meat. There are even some who are into natural health who claim claim like free range pigs, you know, as long as they’re not eating garbage, you know, they’re out there free range, free range pigs. And that pork can actually be a healthy meat.

00:01:08:06 – 00:01:20:16
Speaker 2
So. So I think we need to take this from two angles. One is theological and what does the Torah still stand? And the second is even this argument that if you even if you don’t believe in Torah, can we actually consider this to be clean? So which angle should we go?

00:01:21:16 – 00:01:24:05
Speaker 1
I’m interested to hear your angle on the Torah. First, let’s.

00:01:24:05 – 00:01:43:20
Speaker 2
Go there from the Torah. Yes, it’s. It stands ready to say anything else? Well, I said, is that eating pork? I mean, it’s it’s an important, by the way, pigs, very lovely animals. They were created for a purpose of course. In fact, they’re created to help clean up the world. They’re one of the garbage collectors of the world.

00:01:44:02 – 00:02:05:09
Speaker 2
And but we’re just not supposed to put them in our bodies. And in fact, it’s referred to eating a pig as an abomination with funny the same language is used to refer to homosexuality. And yet the Christians are all over the abomination of homosexuality. And then while they’re eating pork chops and spam and bacon and all kinds of other stuff.

00:02:05:09 – 00:02:20:24
Speaker 2
So we want to read the words. We want to put things on an equal footing, but also we go back and look. What about Peter’s dream? Well, we’ve talked about this on the program. It’s very clearly talking about men. You sure didn’t come to cleanse pigs. He came to clean men. The sheet came down three times. It was three men.

00:02:21:00 – 00:02:37:27
Speaker 2
Peter was wrestling. Lord, what can this mean? I’ve never eaten these animals 20, 30 years since Yeshua ascended. Never eaten these animals. He is going back and forth over it. Men show up at his house, he walks. He’s even wrestling with it all the way to the house. And right before he gets to the Gentiles house he goes, Aha.

00:02:37:27 – 00:02:54:28
Speaker 2
I’m clearly being shown that this dream was about men and not calling men unclean, because if they want to hear about your show and they want to come into the kingdom, they are welcome. And I’m not to judge any man Jew, gentile, nothing to do with food. Peter knew it had nothing to do with food. But then we move into, you know, the modern age, right?

00:02:54:28 – 00:03:02:21
Speaker 2
That’s really the heart of the question. What do we know about pork with all the antibiotics and everything? Is this the clean, the chicken noses, worms just go away?

00:03:02:21 – 00:03:09:21
Speaker 1
Is it even like like you imagine if you had a free range pig, which I don’t it seems like such a ridiculous term because a pig will eat anything, right?

00:03:09:22 – 00:03:20:21
Speaker 2
Actually, it would be safer to put a pig in a pan and control its food choices left to its own. Cows will not eat GMO corn, right? They will eat grass and other things. And so but when.

00:03:21:11 – 00:03:37:05
Speaker 1
You see some of this I get from my dad, my dad was he was involved in the food industry for 27 years. He told me no matter how clean a pig is, you’ve it’s always got worms. Every single pig has worms. He told me, don’t even gamble. I mean, it’s not even a question. And here’s some more information.

00:03:37:13 – 00:03:39:00
Speaker 2
Your father is not an Orthodox Jew.

00:03:39:04 – 00:03:40:06
Speaker 1
No, no, no.

00:03:41:18 – 00:03:43:19
Speaker 2
No bias of that coming. No. Okay.

00:03:43:24 – 00:03:58:04
Speaker 1
Now, this this information we have, here comes from national news.com, which we highly respect that that website, good stuff on there. They mentioned that the digestive system of a pig is unique and metabolizes food very quickly in about 4 hours because of that not ruminant.

00:03:58:04 – 00:03:58:16
Speaker 2
It doesn’t it’s.

00:03:58:16 – 00:04:07:27
Speaker 1
Not ruminant what’s right. And so the toxins are carried to the fat cells because it’s not fully digested.

00:04:08:08 – 00:04:11:16
Speaker 2
So it’s like in and right into the right, into the meat, right.

00:04:11:16 – 00:04:23:06
Speaker 1
And the toxins go right into the meat because it isn’t fully digested, doesn’t go through the digestive system. And so when we consume pigmeat, we get all of these pathogenic microorganisms into our system.

00:04:23:06 – 00:04:39:24
Speaker 2
Pigs don’t even sweat. Right? Right. They don’t even sweat. So they can’t even if we, you know, ever, ever get around someone who stinks, you know, that’s toxins going out through your sweat glands, right? The pigs don’t even have the ability. How efficient? I mean, it’s like when the garbage truck comes down the street, do you ever have where it leaves and it’s drip that smelly one?

00:04:39:24 – 00:04:45:02
Speaker 2
Yeah. We don’t want garbage trucks that have any leaks. The pigs are amazing. They have no way for the toxins.

00:04:45:03 – 00:05:05:08
Speaker 1
To get out. Here’s the here’s the interesting thing. People say, well, yeah, that’s fine. But if you cook the pig all the way through, then it’s fine. Well, really. Okay, get this. High heat. Cooking methods produce a chemical in the meat that damages much of the essential fat, which then become highly carcinogenic.

00:05:05:08 – 00:05:27:12
Speaker 2
Okay, so. So we have cooked carcinogens that are in there already and anything that might have been healthy in the pig turns into a carcinogen. Right. It’s a toxic animal. It was created to be so. But I want to bring these two worlds together right now, because people bring these two arguments together as one, you sure said or were allow God revealed that pigs are now clean to eat because of Yeshua somehow magical way.

00:05:27:18 – 00:05:44:26
Speaker 2
And in this modern age, pigs are clean. But here’s the thing. If you sure sanctify the pigs, wouldn’t they have been clean 2000 years ago? Very good. But there were no antibiotics, refrigeration and all those things 2000 years ago. So these arguments need to stay separate because when you combine them, they’re just a it’s a fallacy. They can’t work.

00:05:45:04 – 00:06:12:11
Speaker 2
He didn’t come to clean pigs and pig was not made clean. 12 years ago. And today, if you put enough antibiotics in a pig to kill all the bad stuff, let’s say you could if you want to eat that anyway, filled with antibiotic.

The post What’s so bad about pork now that we have health regulations? appeared first on 10/40 Window Mission Network.

Pork: The Good and Bad About This Controversial Meat

Malachi — Wed, 02 Nov 2022 20:00:07 +0000

We appreciate this very thorough look at pork from http://spiritfoods.net/good-and-bad-about-pork/

Due to its adaptable diet and independent nature, the pig is one of the oldest and most popular forms of livestock. Indeed, pigs were domesticated as far back as 5000 BC in Asia (much earlier than cattle and other ruminants), and have traveled across the world with humans. The famous Italian explorer Christopher Columbus, for example, brought eight pigs with him on his voyage to Cuba in 1493. 46 years later, Hernando de Soto landed in Tampa Bay, Florida with 13 pigs – and the North American pork industry was born.

While some of these pigs were raised for their hides, bones and bristles, most of them were raised for their delicious meat. In fact, pork remains the most widely consumed meat, accounting for an estimated 38% of meat production worldwide.

Despite its popularity, however, pork consumption is not without its controversies. Pigs are notorious for eating anything, and this undiscriminating diet – coupled with their inability to sweat or detoxify – makes them more susceptible to parasites than other domesticated animals. Heck, when all three of the Abrahamic religions actually agree upon something (that pigs are unclean), it’s understandable that some people might sit upright and question whether those juicy sausages are doing more harm than good.

It might be hard to believe, but some people consider pigs to be dirty

So, should we eat pork, or not?

Ultimately, there are more negatives than positives associated with consuming pork, so my answer would be “no.” I avoid eating pork and I don’t recommend it to other people who have access to cleaner meat, such as beef and lamb.

In the interest of being balanced, however, this article takes a look at both the good and bad aspects of consuming pork. Since it’s a nice sunny day outside, and I don’t feel like writing about aggressive parasites at the moment, we’ll start with the good aspects first.

Did you know?

Pigs are highly intelligent animals, and are widely considered to be smarter than dogs, some primates, and even 3-year-old human children. Aside from having excellent long-term memories, pigs can learn complex combinations of symbols for actions and objects, as well as simple symbolic languages. They are also highly sociable and tend to live in complex social communities that encourage co-operation and mutual learning.

Vitamins and Minerals in Pork

According to NutritionData, 100 grams of fresh pork is:

An excellent source of protein, selenium, riboflavin, niacin, zinc, thiamin and vitamin B6

A good source of vitamin B12, phosphorus, pantothenic acid and potassium

A minor source of iron, magnesium and copper

Since the nutritional profile of pork depends on the quality of the meat and the environment in which the pig is raised, I would take this data with a grain of salt. Assuming it is mostly accurate, though, the results are clear: pork is packed with good things.

While pork might not contain as much protein as chicken, as much vitamin B12 as lamb or as much zinc as beef, it remains the best overall B complex. Pork also contains almost twice as much selenium (a cancer-fighting antioxidant) as beef, which is pretty impressive.

Pork contains more B vitamins and selenium than most other meats

Research into the Health Benefits of Pork

Excellent Natural Source of Protein

100 grams of fresh pork provides us with approximately 35% of our daily value (DV) of protein, which is far more protein than is obtainable from most plant-based sources. Furthermore, pork protein is a complete protein, meaning it contains all 9 essential amino acids required for proper cell and muscle growth.

Unsurprisingly, numerous benefits are associated with adequate protein consumption. For example, check out what the following studies discovered:

Protein ingestion increased satiety, thermogenesis (heat production) and the maintenance of fat-free mass in human participants. As such, protein can discourage overeating and improve our metabolic profiles, ultimately resulting in weight loss (1).

Protein (as well as monounsaturated fat) lowered blood pressure, improved lipid levels and reduced estimated cardiovascular risk in adults with prehypertension or stage 1 hypertension. Carbohydrates, on the other hand, had the opposite effect (2).

Adequate protein consumption improved bone health in participants, while protein deficiencies were linked to bone homeostasis and osteoporotic fractures (3).

Protein supplements improved muscle mass and performance in physically active participants. The researchers also noted that protein supplementation could “accelerate gains in both aerobic and anaerobic power” (4).

Healthy, overweight and obese participants who replaced dietary carbohydrates with protein over a six-month study period exhibited increased weight loss when compared to the control group (5).

Protein improved satiety in overweight and obese men, leading to a lower late-night desire to eat and a reduced overall preoccupation with food (6).

You can practically see the protein, can’t you?

Potentially Improves Body Composition

According to a study published in the journal Nutrients in 2012, overweight and obese volunteers who favored the consumption of lean pork over other meats experienced improved body composition, including significant reductions in body mass index (BMI), waist circumference, body fat percentage and abdominal fat. The researchers ascribed these impressive results to subtle differences in energy balance, but admitted that more research needed to be conducted on the subject (7).

I’m not convinced that pork is “better” than other meats at improving body composition, since most meats contain similar levels of protein, saturated fat, cholesterol and calories (i.e., the traditional markers of potential weight gain/loss). That said, substituting carbohydrates and processed foods for paleo-friendly whole foods, such as pork, can do wonders for people trying to lose excess body fat.

Pig fat, or lard, is one of the few cooking aids that doesn’t produce harmful trans fats

Rich in Health-Boosting Bioactive Substances

Pork is packed with several bioactive substances (including some substances only found in meat products) that are renowned for their health-boosting properties. These include:

Taurine – A sulfur-containing amino acid and building block of protein, taurine is found in large amounts in our heart, brain, retina and blood platelets. Normal taurine concentrations strengthen heart muscle cells, prevent liver disease, protect the retinal and inner ear cells from damage, and even prevent the onset of type 2 diabetes (8).

Creatine – Beloved by bodybuilders, creatine is an organic acid produced by the liver to help supply ATP (energy) to all of our body’s cells, including muscle cells. Aside from improving athletic performance, creatine treats inflammation, improves brain function, guards us from serious neurodegenerative conditions like Alzheimer’s disease, and even increases longevity (9).

Glutathione – Glutathione is a potent antioxidant that shields our bodies from oxidative and peroxidative damage associated with unrestrained free radical activity. Unlike other antioxidants, however, glutathione is intracellular, meaning it can maximize the scavenging activities of other antioxidants as well. Consequently, glutathione is often nicknamed the “master antioxidant.” Quite important, this one (10).

… And remember, there are lots of bioactive substances present in pork (and other meats) that remain undiscovered by science. For all we know, these substances could be the tip of a very large iceberg.

Unfortunately, processed pork products like salami are not as nutritious as fresh pork cuts

Now that we’ve discussed the health benefits of pork, let’s take a look at the more unpleasant aspects of it. Be warned: strong stomachs are advised from this point onward.

Health Problems Associated with Pork

As mentioned in the introduction, pigs are notorious for eating anything – whether it be rotten meat, maggot-infested carcasses, feces, urine or cancerous growths. Worse still, pigs only take four hours to digest their foul food (unlike ruminant animals, such as cows and sheep, which take up to 24 hours to digest their vegetarian food), meaning that most toxins and impurities remain within the pig indefinitely.

Consequently, pigs’ bodies are breeding grounds for harmful organism, including parasites that can transfer to humans. These include:

Trichinella spiralis – A small nematode parasite responsible for the disease trichinosis. Though most instances of trichinosis either have minor or no symptoms, high infestations can promote nausea, heartburn, diarrhea and indigestion.

Taenia solium – Also called the pork tapeworm, Taenia solium is an intestinal parasite characterized by its flat, ribbon-like body and ability to grow to up to eight meters (!) in length. Like regular tapeworms, pork tapeworms steal valuable nutrients from our food, often leading to persistent hunger and fatigue. In extreme cases, intestinal irritation, anemia and emaciation occur.

Toxoplasma gondii – A parasitic protozoa capable of infecting all warm-blooded animals. Though a Toxoplasma gondii infection rarely produces noticeable symptoms in healthy humans, it can prove fatal for people with weakened immunity (11).

NOPE

Consumption of pork can also lead to several viruses in humans, including:

Hepatitis E – A virus that can cause abdominal pain, fatigue, jaundice, fever, nausea, vomiting, aching joints and muscles, and other unpleasant symptoms. Sometimes it affects the nervous system, resulting in severe pain in the arms and legs.

Nipah – This newly-discovered virus reached headlines in 1999, when it killed 103 Malaysian people who came into close contact with infected pigs. Outbreaks of the virus are still an annual occurrence in Bangladesh, but it hasn’t reached the West yet.

Influenza – Pig influenza, better-known as swine flu, is an infection caused by certain types of swine influenza viruses. Like regular influenza, it produces symptoms like fever, lethargy, decreased appetite and difficulty breathing. In extreme cases, it can cause deaths related to respiratory failure, pneumonia and kidney failure (12).

Defenders of pork love to claim that these parasites and viruses are caused by eating undercooked meat, and that all of these problems can be averted if we cook our food properly. However, this isn’t entirely true.

The sad fact is that there is no temperature at which pork can be cooked to guarantee that all these harmful organisms and their eggs are killed. Even freezing the meat doesn’t ensure that all organisms, especially certain species of worm, are killed. This is not the case with beef, lamb and other “clean” meats, which simply need to be frozen and/or cooked properly to become parasite-free (assuming they have parasites in the first place).

Incidentally, even if you do manage to kill the parasites in pork…. what does that mean? You’re eating dead parasites and their eggs!

It’s starting to look less appetizing, isn’t it?

Selecting and Storing Pork

Hopefully, I’ve put you off eating pork.

If you insist on eating it, though, then it is absolutely essential that you purchase the meat of pigs raised in sustainable, organic certified farms. While pigs raised in cleaner and healthier environments will still be pigs (i.e., natural scavengers that eat their siblings’ poop and don’t think twice about rolling in the mud to keep cool), there’s a much greater chance that their meat contains fewer parasites and viruses than that of their caged counterparts.

… Not to mention that sustainably-raised pigs are a lot happier than caged ones

Raw pork can be stored in the refrigerator at 40°F or lower for several days, depending on the type of cut and the freshness of the meat when purchased. Generally speaking, pork chops, roasts and steaks last 3-4 days in the fridge, while ground pork and sausages last for around 2 days. If you don’t plan to cook your pork products within this time, freeze them as soon as possible to maintain quality.

Cooking Pork

Pork products are usually barbecued, fried or heated in the oven. If you choose the latter two options, then I recommend cooking the pork at medium heat (180°C/350°F) for the first half of the process, to ensure a thorough cooking on the inside, then at high heat (200°C/400°F) for the second half to boost crispiness and remove most harmful organisms. Most pork products, such as chops, sausages and steaks, are done when they are white on the inside and the juices run clear. Bacon tends to become crisp (rather than flat) when done.

This roast pork appears to be done. Come to think of it, so is this article

The post Pork: The Good and Bad About This Controversial Meat appeared first on 10/40 Window Mission Network.