BIG FAT DIRTY PIG

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“Even moderate intake of pork can increase the cancer risk, another study found. The study, carried out in 2019, found that even red meat consumption in accordance with existing guidelines leads to an increased bowel cancer risk: 20% with each extra slice of ham or rasher of bacon per day.”

 
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“As the Bible says, animals that “chew the cud” are called ruminants. Ruminants partially chew their food when it is first swallowed. These animals have a special digestive process in which 4 stomachs digest and regurgitate food for additional chewing. Cows, goats and sheep are examples of common ruminants (9).

However, pigs are special in that their digestive systems metabolize food very quickly in one stomach. The process only takes roughly 4 hours. Compare this with a cow which takes 24 hours to digest the food it has eaten. This longer time period further allows excess toxins to be removed during the digestive process. Toxins are not allotted the time needed to be removed from a pig’s digestive tract. As a result, the harmful toxins are accumulated in fat cells and the pig’s organs.

Another detoxification strategy pigs lack is the ability to sweat. Pigs do not have sweat glands and were not intended to perspire. This lacking detoxification method compounds the buildup of pathogenic microorganisms and environmental toxins into their systems and the bodies of people who eat pig products.“

 
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“In the 1940s, Bernardo Houssay found that coconut oil protected animals from poison-induced diabetes, while a lard-based diet failed to protect them. Later, glucose itself was found to protect the pancreatic beta-cells from poisons.” -Ray Peat
 
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“I was eating large amounts of pork and the fat of pork when I was on a paleo diet. The ms symptoms that I experienced 4 months into the diet should remind me to never touch pork again. However, as time passes, I return to poor food choices occasionally, and decided to eat a Cuban sandwich which contains 2 types of pork meat. I had allergy symptoms later that day, then stomach upset, and the following 2 days arthritis pain/stiffness. I am not sure if all was due to the pork, but it was enough of a wake up call for me to steer clear of it again.”



"The observation that multiple sclerosis is associated with the consumption of pork and horsemeat, but not beef, lamb, or goat, is very interesting, since the fat of those animals is essentially like the fats of the plant materials that they eat, meaning that it is extremely high in linoleic and linolenic acids."-Ray Peat

 

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“Danish study finds superbug C. difficile can jump between pigs and humans, providing evidence of zoonotic spread”


“This alarming discovery suggests that resistance to antibiotics can spread more widely than previously thought, and confirms links in the resistance chain leading from farm animals to humans.”

C. difficile is a bacterium that infects the human gut and is resistant to all but three current antibiotics. Some strains contain genes that allow them to produce toxins that can cause damaging inflammation in the gut, leading to life-threatening diarrhoea, mostly in the elderly and hospitalised patients who have been treated with antibiotics.“


“In this study, Danish scientists investigated the prevalence of C. difficile strains in livestock (pigs) and the potential for zoonotic spread of antimicrobial resistance genes by comparing to clinical isolates from Danish hospital patients.

Stool samples were collected from 514 pigs in two batches from farms across Denmark between 2020 and 2021. Batch A included 330 samples from sows, piglets and slaughter pigs from fourteen farms in 2020. The 184 samples in batch B were collected during slaughtering in 2021.
Samples were screened for the presence of C. difficile and genetic sequencing was used to identify whether they harboured toxin and drug resistance genes. Genome sequencing was also used to compare the C. difficile isolates from the pig samples to 934 isolates collected from patients with C. difficile infection over the same period.

Out of 514 pigs samples, 54 had evidence of C. difficile (batch A= 44, batch B=9). Further analyses of 40 samples (batch A=33, batch B=7), found that C. difficile was more common in piglets and sows than slaughter pigs. The authors speculate that this may be due to the difference in age between piglets and adult pigs—with the younger pigs having a microbiota composition that makes them more susceptible to a successful colonization.

In total, thirteen sequence types found in animals matched those found in patient’s stool samples. ST11, an animal-associated strain, was the most common (pig=21, human=270). In sixteen cases, ST11 strains in humans and animals were identical (see table 1 and figure 1 in notes to editors)

All isolates from animals were positive for the toxin genes and ten were also hypervirulent, with an even greater capacity to cause disease.”


 

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“Lard reflects the pigs' diet, and is usually extremely unsaturated, especially since it became standard to fatten them on soybeans and corn. Essentially, his study seems to show that unsaturated (pork) fat permits diabetes to develop, sugar is slightly protective, and coconut oil is very protective against the form of diabetes caused by a poison.” -Ray Peat
 
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You mean like this? I toss my pork rinds in coconut oil to offset their PUFA’s, like Ray Peat refrying his bacon. I buy the EPIC ones, which are quite a bit above the normal pork rinds. I haven’t had them since last year, but I love making nachos with them. It is healthier than a bunch of tortilla chips. I have even used them as a filling in tacos.
 

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“To minimize the accumulation of the highly unsaturated fatty acids with aging, it's probably reasonable to reduce the amount of them directly consumed in foods, such as fish, but since they are made in our own tissues from the "essential fatty acids," linoleic and linolenic acids, it's more important to minimize the consumption of those (from plants, pork, and poultry, for example).” -Ray Peat
 
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“Multiple conditions have been associated with pork consumption, including but not limited to diabetes, MS, cardiovascular disease, obesity, cirrhosis, and multiple types of cancer. The exact nature of this risk is still a matter of active research, but if you want to be on the safe side, no amount of pork is safe.”

 
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“But when it comes to pork, liver might be risky business.

In developed nations, pork liver is the top food-based transmitter of hepatitis E, a virus that infects 20 million people each year and can lead to acute illness (fever, fatigue, jaundice, vomiting, joint pain and stomach pain), enlarged liver and sometimes liver failure and death (2Trusted Source, 3Trusted Source).

Most hepatitis E cases are stealthily symptom-free, but pregnant women can experience violent reactions to the virus, including fulminant hepatitis (rapid-onset liver failure) and a high risk of both maternal and fetal mortality (4Trusted Source). In fact, mothers who get infected during their third trimester face a death rate of up to 25% (5Trusted Source).

In rare cases, hepatitis E infection can lead to myocarditis (an inflammatory heart disease), acute pancreatitis (painful inflammation of the pancreas), neurological problems (including Guillain-Barré syndrome and neuralgic amyotrophy), blood disorders and musculoskeletal problems, such as elevated creatine phosphokinase, indicating muscle damage, and multi-joint pain (in the form of polyarthralgia) (6, 7Trusted Source, 8Trusted Source).

People with compromised immune systems, including organ transplant recipients on immunosuppressive therapy and people with HIV, are more likely to suffer from these severe hepatitis E complications (9Trusted Source).

So, just how alarming are pork’s contamination stats? In America, about 1 out of every 10 store-bought pig livers tests positive for hepatitis E, which is slightly higher than the 1 in 15 rate in the Netherlands and 1 in 20 rate in the Czech Republic (10Trusted Source, 11Trusted Source). One study in Germany found that about 1 in 5 pork sausages were contaminated (12Trusted Source).

France’s traditional figatellu, a pig liver sausage that’s often consumed raw, is a confirmed hepatitis E carrier (13Trusted Source). In fact, in regions of France where raw or rare pork is a common delicacy, over half the local population shows evidence of hepatitis E infection (14Trusted Source).

Japan, too, is facing rising hepatitis E concerns as pork gains popularity (15Trusted Source). And in the UK? Hepatitis E shows up in pork sausages, in pork liver and at pork slaughterhouses, indicating the potential for widespread exposure among pork consumers (16Trusted Source).

It might be tempting to blame the hepatitis E epidemic on commercial farming practices, but in the case of the pig, wilder doesn’t mean safer. Hunted boars, too, are frequent hepatitis E carriers, capable of passing on the virus to game-eating humans (17Trusted Source, 18Trusted Source).

Apart from total pork abstinence, the best way to slash hepatitis E risk is in the kitchen. This stubborn virus can survive the temperatures of rare-cooked meat, making high heat the best weapon against infection (19Trusted Source). For virus deactivation, cooking pork products for at least 20 minutes to an internal temperature of 71°C (160°F) seems to do the trick (20).

However, fat can protect hepatitis viruses from heat destruction, so fattier cuts of pork might need extra time or toastier temperatures.”

 
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“It has been known for a long time that the incidence of MS tends to increase with distance from the equator. Incidence is low in sunny dry climates, and at high altitudes. Two clear dietary influences have been found: eating pork, and horsemeat.” -Ray Peat​
 
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“This is another piece of evidence strongly suggesting that it was PUFA in the lard that was the pathogenic factor, since coconut oil contains very little PUFA. The study claims that coconut oil contains only medium-chain fats, but that is not correct as that oil contains stearic, oleic, palmitic, and myristic fatty acids and they are all long-chain SFA/MUFA fats. However, in hydrogenate coconut oil (which is what the study used), the oleic and linoleic acids naturally present in coconut oil are fully saturated and end up as stearic acid, which adds to the already present stearic acid in natural coconut oil. In other words, fully hydrogenated coconut oil contains 100% SFA and its composition is similar to the one of butter, and approximately opposite to the one of lard. In summary, dietary PUFA damages mitochondria (through "oxidative" stress), blocks the proper processing/excretion of the damaged mitochondria and redirects those mitochondrial debris to the blood and ultimately the heart (and other organs) with a resulting state of chronic inflammation and ultimately organ damage/cancer, and this is a pathological effect that even aging cannot match!”

 
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“In studies of tendons, excess estrogen, aging, and cooking (the phenomenon of the curling pork chop) all caused hardening and contraction of the collagen. When people get to be 90 or 100 years old, the opening between their eyelids is sometimes contracted, presumably because of this process of collagen shrinkage.” -Ray Peat
 
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“Beginning in 1946, Bikini Island was used to test atomic bombs. In 1954, they began to test hydrogen bombs in the Pacific; some of the bombs were deliberately designed to vaporize whole islands, so that the effects of radioactive fallout could be studied. In 1954, the first child with kuru was reported in the rainy highlands of New Guinea.

Within two years, hundreds of people in that area (of the Fore tribe) were dying from kuru, with the mortality highest among the women; in some villages, the majority of the women died from the disease, but by 1957 the mortality was falling rapidly. Between 1957 and 1964, 5% of the population of the Fore tribe died of the disease, according to D.C. Gajdusek, who had been sent by the U.S. Army to investigate the disease. Although Gajdusek graduated in 1946 from Harvard medical school as a pediatrician, in his autobiography he said that when he was drafted in 1951, the army assigned him to work in virology. In 1958, Gajdusek became director of the NIH laboratories for neurological and virological research. This was a remarkable achievement for someone who had supposedly only done some scattered field-work in infectious diseases, and whose purpose in going to New Guinea had been to study ''child growth and development in primitive cultures.'' The only published reason I have found that might be a basis for making him head of neurology, was his sending a diseased Fore brain to Fort Detrick in 1957.

Gajdusek claimed to have seen the Fore people eating dead relatives, but his figures show that the disease was already in rapid decline when he arrived. He took photographs which were widely published in the US, supposedly showing cannibalism, but 30 years later, he said the photographs showed people eating pork, and that he had seen no cannibalism. (At the time Gajdusek was observing kuru in New Guinea, the influence of “cannibalism” on brain function was already in the news, because of the discovery by J.V. McConnell that the behavior of “trained” flatworms could be transmitted to other worms by chopping them up and feeding them to the naive worms.)” -Ray Peat
 
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“This study confirms the excess occurrence of cancer in workers in abattoirs and meat processing plants, butchers, and meatcutters, previously reported in this cohort and other similar cohorts worldwide. Large nested case-control studies are now needed to examine which specific occupational and non-occupational exposures are responsible for the excess. There is now sufficient evidence for steps to be taken to protect workers from carcinogenic exposures at the workplace. There are also serious implications for the general population which may also be exposed to some of these viruses.“

 
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“Although sheep have highly saturated fat, the superficial fat near their skin is relatively unsaturated; it would obviously be inconvenient for the sheep if their surface fat hardened in cool weather, when their skin temperature drops considerably. Pigs wearing sweaters were found to have more saturated fat than other pigs.[23] Fish, which often live in water which is only a few degrees above freezing, couldn't function with hardened fat. At temperatures which are normal for fish, and for seeds which germinate in the cold northern springtime, rancidity of fats isn't a problem, but rigidity would be.“ -Ray Peat
 
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“The sulfites (sodium bisulfite, potassium metabisulfite, etc.) have been used as preservatives in foods and drugs for a long time, even though they were known to cause intense allergic reactions in some people. Fresh vegetables and fish, dried fruits, ham and other preserved meats, hominy, pickles, canned vegetables and juices, and wines were commonly treated with large amounts of the sulfites to prevent darkening and the development of unpleasant odors. People with asthma were known to be more sensitive than other people, but the sulfites could cause a fatal asthma-like attack even in someone who had never had asthma. Even when this was known, drugs used to treat asthma were preserved with sulfites. Was the information just slow to reach the people who made the products? No, the manufacturers knew about the deadly nature of their products, but they kept on selling them. The FDA didn't answer letters on the subject, and medical magazines such as J.A.M.A. declined to publish even brief letters seriously discussing the issue. Obviously, since many people died from what the drug companies called "paradoxical bronchoconstriction" when they used the products, the drug companies had to be protected from lawsuits, and the medical magazines and the government regulators did that through the control of information.

I think a similar situation exists now in relation to the effects of carrageenan.“ -Ray Peat
 

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I’ve been eating (lean) pork instead of beef recently and I feel much better on it. Better digestion, better sleep, just an all round good feeling. Too much beef seems to have the opposite effect. Maybe iron is a problem, maybe histamines/other amines? Not sure

It’s better nutritionally, lower in iron and not aged like beef is. As long as it’s lean I don’t think PUFA is a problem
 

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