BIG FAT DIRTY PIG

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“Linoleic and linolenic acids, the "essential fatty acids," and other polyunsaturated fatty acids, which are now fed to pigs to fatten them, in the form of corn and soy beans, cause the animals' fat to be chemically equivalent to vegetable oil. In the late 1940s, chemical toxins were used to suppress the thyroid function of pigs, to make them get fatter while consuming less food. When that was found to be carcinogenic, it was then found that corn and soy beans had the same antithyroid effect, causing the animals to be fattened at low cost. The animals' fat becomes chemically similar to the fats in their food, causing it to be equally toxic, and equally fattening.” -Ray Peat

 

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“ A (OTA) is a mycotoxin that is produced after the growth of several Aspergillusand Penicillium spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and immunotoxic effects in animals and humans. OTA has been classified as possibly carcinogenic to humans (Group 2B) by the IARC in 2016. OTA can be mainly found in animals as a result of indirect transmission from naturally contaminated feed. OTA found in feed can also contaminate pigs and produced pork products. Additionally, the presence of OTA in pork meat products could be derived from the direct growth of OTA-producing fungi or the addition of contaminated materials such as contaminated spices. Studies accomplished in various countries have revealed that pork meat and pork meat products are important sources of chronic dietary exposure to OTA in humans. Various levels of OTA have been found in pork meat from slaughtered pigs in many countries, while OTA levels were particularly high in the blood serum and kidneys of pigs. Pork products made from pig blood or organs such as the kidney or liver have been often found to becontaminated with OTA. The European Union (EU) has established maximum levels (ML) for OTA in a variety of foods since 2006, but not for meat or pork products. However, the establishement of an ML for OTA in pork meat and meat by-products is necessary to protect human health.”

Ochratoxin A in Slaughtered Pigs and Pork Products - PubMed

Ochratoxin A (OTA) is a mycotoxin that is produced after the growth of several <i>Aspergillus</i> and <i>Penicillium</i> spp. in feeds or foods. OTA has been proved to possess nephrotoxic, hepatotoxic, teratogenic, neurotoxic, genotoxic, carcinogenic and immunotoxic effects in animals and...

pubmed.ncbi.nlm.nih.gov

 

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View: https://youtu.be/IOOJhG0VXXw?si=gUF6FfHF7hWg5Lmw

 

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Peat: I think it was probably in the 60s when they started finding that… I think it was because the government started regulating the adulteration of meats; they had been simply adding salt water in huge amounts. They started regulating how much water they could put in meat, they started defining the chemicals that could be used. And it turned out that phosphate, various forms, polyphosphate and phosphate salts were effective for making meat hold more water. And once that was approved it became very standard. And so, all of the things you buy in delicatessens are likely to be hydrated ham now, as I think, unless you have it specially made, it's going to be hydrated with something like 15% extra weight. So they charge for it as if it is all meat, it makes it much more profitable.

Sarah: And also, the diapers underneath pieces of meat in grocery stores that have pre-cut pieces of meat for sale are usually very water-logged…

Peat: They can give these chemicals to animals and cause them to have edema at the time they slaughter them. And that counts as the starting weight, and then they can add 15% beyond that. So, if you have very edematous animals, your meat is even more profitable.

Sarah: Untreated fresh meat doesn't leak water. You said Peat, that it's hard to fry steak anymore because of the insane water content, ending up being boiled not fried.

Peat: In the 50s, I liked to have fried ham with eggs for breakfast; but starting in the 60s, I found that I couldn't get anything but boiled ham. Just put it on the frying pan and it would just full up the pan with water.

Sarah: Unless it's like a prosciutto that's been dry-cured, it's probably injected with a lot of water. That's probably why prosciutto is so expensive, then…

Peat: Yeah. And this generally means that you're getting a tremendous extra amount of phosphate.

Sarah: So not only is meat already high in phosphate, they're adding extra phosphate to it. This is why they're noticing 5-6 times dietary intake of phosphates.

KMUD: Phosphate And Calcium Metablolism (2012)

I've paraphrased and reworded some stuff from callers and interviewers because they make their statements hideously long for what they're actually saying and provide little useful info. All of Peat's words are 100% as heard, this transcript is unverified but should be almost all correct, feel...

raypeatforum.com

 

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@sunny posted this elsewhere…

“November 7, 2023, the U.S. Food and Drug Administration announced it is considering withdrawing approval for the antibiotic carbadox, which is added to pig feed to prevent infections and fatten up the animals, due to cancer concerns

• The drug has been banned in the European Union since 1999, and in Canada since 2006. China, Brazil, Australia and the UK have also banned it due to concerns over its cancer risks
• In 2014, the United Nation’s Codex Committee on Residues of Veterinary Drugs in Foods determined that there is no safe level of residues of carbadox or its metabolites in food that represents an acceptable risk to consumers
• Carbadox has been shown to cause liver cancer and birth defects in lab animals, and have long-lasting impacts on the gut microbiome of swine, even after the drug is withdrawn
• A 2017 study found carbadox induced transducing bacteriophages with resistance genes to tetracycline, aminoglycoside and beta-lactam antibiotics — three classes of drugs that are commonly used in human medicine. The findings effectively dismisses the drugmaker’s and the National Pork Producers Council’s argument that since carbadox is not used in human medicine, it won’t contribute to drug resistance in humans

Livestock raised in confined animal feeding operations (CAFOs) are routinely given a range of veterinary drugs to prevent disease, and some of those drugs could potentially impact the health of those who eat their meat.“

Could This Drug Used by the Pork Industry Cause Cancer?

November 7, 2023, the FDA announced it is considering withdrawing approval for a drug added to pig feed to prevent infections due to cancer concerns.

articles.mercola.com

 

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“In the 2015 report on global foodborne illness, the WHO did not explore illness resulting from heavy metal exposure, citing that robust methods to estimate disease as a result of metals such as lead and cadmium do not currently exist [2]. To date, one study has examined heavy metals in pork liver, kidney, muscle, and pig feed in Vietnam. Lead was found in 11.1% of feed samples, 55.6% of liver samples, 38.9% of kidney samples, and 27.8% of muscle meat [41]. Cadmium was found in 94.4% of feed samples, 100% of liver samples, 100% of kidney samples, and 0% of muscle meat [41]. Arsenic was not found across any of the feed, liver, kidney, or muscle meat samples [41]. For both lead and cadmium, the levels detected were below maximum residue levels. However, further research will be required to adequately comment on the heavy metal contamination of pork products in Vietnam and any associated health consequences.

4. Conclusion​

This review demonstrates the scope and complexity of risks that pork can present to consumers in Vietnam, though there are notable absences of some known risks in the published literature. Chemical risks in Vietnamese pork products are particularly hard to deduce, with only one major study assessing heavy metal contamination and few studies attempting to capture the mosaic of antibiotic residue contaminants. Biological hazards associated with Vietnamese pork products, specifically bacteria and parasites, have been more closely studied and definitively attributed to disease outcomes and mortality. Still, Salmonella spp., S. suis, T. solium, and T. spiralis do not represent the full scope of known pathogens associated with pork consumption. The omission of other appropriate pathogens from this review is a result of gaps in the available research specific to Vietnam and comparable countries of Southeast Asia. Other pathogens known to colonise pigs and infect humans following pork consumption (including Hepatitis E, Staphylococcus aureus, and Campylobacter jejuni) are virtually absent from relevant literature. Little research to assess the impacts of pathogenic Escherichia coli consumed through pork products results in another notable gap in the literature, with most studies focused on antibiotic resistance harboured by different pork-borne E. coli isolates.”

Review of Biological and Chemical Health Risks Associated with Pork Consumption in Vietnam: Major Pathogens and Hazards Identified in Southeast Asia

Foodborne illness is a difficult public health burden to measure, with accurate incidence data usually evading disease surveillance systems. Yet, the global scope of foodborne disease and its impacts on socioeconomic development make it an important health risk to address, particularly in low-...

www.hindawi.com

 

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“Scallion contains anthelmintic properties and as such can be used for destroying parasitic worms such as pinworms, ringworms etc.”

26 PECULIAR BENEFITS OF SCALLION amp-version

Spring Onions How often do you include scallion in your diet? Did you know that the wide recognition of this amazing vegetable is attributed to its numerous nutritional, medicinal and therapeutic effects? Peradventure scallion is not your bread and butter, I can assure you that reading this...

globalfoodbook.com