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Accordingly, the different disorders that can occur are related to the types of organs and connecting tissue that are consumed. This is especially true of gall bladder disorders with the formation of gall stones (cholesterol). biliary colics and acute inflammation of the, appendix (appendicitis) to which people fall victim as well as thrombosis and embolisms. The toxic layer increases with the consumption of pork and is not eliminated by surgical removal of the affected organ (e.g. appendix).

On the other hand, if only small portions of pork are eaten, the inflammation may not immediately occur but instead a storage of pork particles is probable (particularly true of the mucous and fat of pork) in the connective tissue where it makes itself apparent as a fattening or adiposity, eg. as rolls of flesh on the abdomen and possibly even on legs and arms. This is particularly true of people who eat ham and sausage.

Only when “the limit is exceeded” and the organism can no longer manage the storage of these stress factors and when the periphery, the brain circulation are affected, will it as a last resort, induce the inflammations in order to break down these stress factors.

Thus, people suffering from thickenings of the neck develop dangerous carbuncles, boils or abscesses of the sweat glands. Often, generally after eating cold cuts containing pork, dangerous attacks of appendicitis, biliary colics, gallstones and disorders of the bile ducts occur (cholangitis, cholecystitis, empyema of the gall bladder, etc.) as previously mentioned.

Ulcer cruris (leg ulcer) is typically regarded as the consequence of eating pork feet. When viewing the sequence of events, these leg ulcers can often be regarded as the body’s last attempt to rid itself, through the meserichymal valve of the inflammation which often is threatening the formation of cancer from deep within the connective tissue. The (reaction phase) poison, thereby is evacuated from the body through these leg ulcers.

When these ulcers are forceably cured by means of cauterization and solutions of dyesubstances without the benefit of a radical diet change (pork free), then the development of cancer is almost always inevitable. This is especially true where weakness from a previous injury (within the meaning of ‘Locus minoris resistentia”) to the system is present or when further psychic stress factors are incurred. These associations were mentioned earlier.

When pork is regularly eaten the cartilage, due to replacement of firm human cartilagenous material by the mucous connective tissue of pigs, becomes soft and atrophies under the pressure of body weight. This eventually results in arthritis and arthrosis.

Pork consumption also clogs the “holding apparatus.” Professional athletes often suffer from this due to adherence to an incorrect diet. The pork fat is stored, instead of being burned, which renders them tired, lazy, slow and generally unable to continue in their chosen occupations.

It is also possible during an attack of influenza that some of the poisonous sutoxine mucous material found in the lungs, is coughed up and rejected with the virus. If all acute diseases resulting from sutoxins, particularly leucorrhea (a defensive discharge reaction in women) were correctly treated in a biological manner resulting in complete healing provided a strict ban on future pork consumption was adhered to, then, these pork related poisons and stress factors would be rendered harmless and could in fact be eliminated from the body.

Unfortunately, in our highly developed civilization, this is hardly ever the case. Furthermore, the toxic situation which develops through pork consumption is not recognized by the medical profession and is, in fact, completely misunderstood.

Homotoxicology proves that every illness should be recognized as a defensive measure against poisons and the damages caused by them. Thus, all illnesses are to be regarded as biologically necessary processes which should never be suppressed as they clearly express that the body is trying, by inflammatory excretions, to return to a healthy state.

If this is not observed there arises the danger of acute poisoning exhibiting itself as a high fever, influenza and sore throats, etc. When the process of natural detoxification is interrupted by means of suppressive therapy, an alternative poisoning can develop.

This is primarily true in cases where chemotherapeutics, antibiotics and the derivatives are used. While these certainly destroy germs, they do not affect the causal poisons. Nor are these poisons eliminated; in fact, the poison layer is increased by the bacterial endotoxines released from corpses of the fragmented bacteria.

Generally speaking, in illnesses, the bacteria do not play the role of the
initiators, but of indicators (Speransky). They live as parasites (are saprophytic) in the area of inflammation where the ingested pork is situated releasing the poison layer, thereby acting as useful aides.

They merely indicate which poison layer is present enabling their breeding, for example, a favorable homotoxic growth for streptococcus, staphylococcus, pneumococcus, etc.; it is the ingested pork which offers the greatest opportunities for growth of bacteria and viruses (i.e. influenza virus).

People who do not eat pork, usually do not suffer from viral influenza!

Due to the chronic use of chemotherapeutical agents and acetylsalicyl medications, etc., most people today have no highly active layer of defense. Special guidelines of hygiene should be observed. Everything should be done to strengthen the organs of defense (the main defense system). This can be achieved through biological stimulation therapy, as well as correct biological dieting and manner of living.

When these correct and proper attitudes are ignored, we will find the pernicious consequences of pork consumption arid the reason why so many young lives are wrecked. Invalidism, sickness, arid cancer have been the consequences of chemical treatment of discharges or abdominal inflammations, as well as kidney inflammations, thromboses and embolisms after operations.

Removal of the appendix will certainly remove the inflammation. But in this context, the appendicitis is acting as a detoxification process and is striving to rid itself of the pork poisons (sutoxins) through a lympathic reaction, Unfortunately, this disorder cannot just be left to itself without risking some very serious side effects. Therefore, the surgeon may possibly have to become involved.

In any case, there should always be a biological treatment to coincide with the necessary surgery; this could be accomplished, for example, with BHI Antipus, Inflammation and Lymphatic Tablets in order to break up the “poison layer” by use of the body’s own defense system.

The same also applies to female discharges generally characterized by a peculiar stale smell similar to that of the freshly butchered pig, or to carbuncles and abscesses of the sweat glands which through discharge act in a detoxlcating capacity.

Furthermore, any other general or pathological discharges should never be suppressed. Otherwise, the body would suffer the effects of repoisoning, displacing these into another dangerous pathological phase referred to as progressive vicaration.

A good example of this can be seen from x-ray suppressed abscesses of the sweat glands. This often causes colitis mucosa or ulcerosa, a dangerous ulcerous disorder of the large intestines.

The same rule applies to chemically suppressed diarrhea. The intestine is a large tube in which all poisons are separated and discharged naturally. Stimulative biological medicines such as BHI Diarrhea Tablets, BHI Inflammation Tablets, BHI Antipus Tablets should be used in treatment as they are highly effective and yet cause no side-effects.

It should also be realized that the flesh of the wild boar is just as toxic as that of the domestic pig, although generally speaking it contains less fat than that of the domestic pig.

It is a well known fact to hunters that upon killing a wild boar, the hunter must immediately butcher the boar, in contrast to deer and other wild animals. Not to do so guarantees that the flesh will develop a “bad taste” as well as other toxic properties.

Generally speaking, the poison layer, which is the cause of every illness, becomes more or less heavily loaded through consumption of pork. This basically pre-conditions the body for a wide variety of illnesses.

Anyone entrusted with instruction in homotoxins, that is to say, doctors working in the biological, antihomotoxic sense, can with the sympathetic assistance of the patient, through a biologically correct pattern of life and diet (no pork consumption), counteract several primary effects and secondary damages caused by sutoxins, by treatment with appropriate preparations (as found in BHI Biological Homeopathic Remedies).

A factual though repulsive tale about a hospital during the second world war should be mentioned. Next to the hospital was a pigsty. The pigs were fed with the hospital refuse and at least once a month a pig would be slaughtered to provide a welcome addition to the rations.

Close to the pigsty were bins which contained the discharged bandages soaked with pus and blood of the wounded. These were usually burned once a month in the hospital yard.

Now one day, the pigs got out of the pigsty and overturned the bins which contained these bandages. They were found eating these as well as other matters of filth. From then on, for reasons of convenience, the bandages were no longer burnt, but given to the pigs as food, creating the perfect poison cycle.

And so the patients in the hospital, most of them with fistulous shot wounds, now received their toxin-saturated pork, a further stimuli to their suppurations. The pork, which acts as a suppurating factor even without the pigs eating the bandages contaminated with toxins, only served to accelerate the deterioration of the patients.

So, whether suffering is due to blackheads, acne vulgaris, or a bullet hole, a strict ban has to be put on the consumption of pork, including ham, bacon, sausage, salami, white sausage (which is fried in bacon fat) and calf-liver sausage (which contains a high percentage of pork and pork fat).

Then there are the frequent stories of the “healthy peasant” who, despite his large consumption of pork, is never ill. A scientific investigation, carried out over a number of years has clearly proven that this is nothing but a fairy tale. This investigation proves that the country folks are not the most healthy, but indeed the most unhealthy population, in spite of the “fresh air,” obviously due to their chronic and almost continuous consumption of pork.

While he was practicing, the author visited a peasant family on their remote
farm. The father suffered from chronic arthrosis, coxitis as well as liver damage. The mother had chronic leg ulcers and vancous eczema which caused her great pain. One daughter suffered from “heart trouble” and rheumatism following angina. The “healthiest” son also suffered from heart trouble following angina as well as boils. Another daughter had had her tonsils removed and had since been plagued with chronic bronchitis and was suspected of having bronchiectasis. Still another son suffered from chronic pleurisy with exuding scars and continually recurring exuding ulcers.

Similar Situations were observed by the author among peasant families in the Black Forest/West Germany as well as in the surrounding valleys. Having been in practice there for well over ten years he can make a professional assessment.

For more than an hour spent in consultation with the aforementioned family, a fully grown sow stood outside beneath an elder tree, rubbing itself, to its great delight, continually on a heavy overhanging branch.

The author commented on it to his patients, saying, “Do you see that pig there? All the irritants and inflammatory substances which are forcing the pig to scratch itself are consumed by you when you eat pork. These substances called histamine compounds are the cause of all the diseases I’ve come here to see and treat you for.”

It has become obvious that although pork is apparently more inexpensive than perhaps other types of meat, it is by far the most expensive of meats. If one but looks at the many serious diseases which it causes and then considers the deaths due to these diseases, although not recognized as being connected with it (and to which no one gives even a thought), this fact becomes crystal clear. Even when viewed that, for example, an inflammation of the appendix, which is generally recognized too late, after a possible entrance of the vermiform process into the stomach (from eating fresh liver sausage, cold cuts etc.), and particularly in case the damage caused by the diseases, and the treatment given through highly potent therapeutics, or even the premature invalidism due to these factors, pork will certainly not be a less expensive meat, but the most expensive one.

From a commercial point of view, a strict prohibition on pork consumption for everyone is not only justifiable, but due to even the financial straits which the health service is experiencing is equally unavoidable.

However, the beneficial results of such a reasonable measure would not have an immediate, but gradual effect, just as the prohibition decreed by Mohammed in the verses of the Koran on pork consumption did not have an immediate effect, but over the centuries has been noted.

Furthermore, the ban on pork imposed by Moses on the Jews has given them a constitutional quality, with the result that they, as the “chosen people” have accomplished important cultural and industrial achievements.

It is interesting to note that the peasant family in the Black Forest as well as several other peasant families both large and small in that area have, in due course, heeded the advice I gave them. Not only do they no longer eat pork, but, in fact, have sold their pigs and have replaced them with sheep, as in Islamic countries.

In other parts of the world, man can expect a biological fife of up to 150 years. Areas in Caucasus and in Turkey, where no pork is eaten, as well as in other Islamic countries where the climate is not so severe, contain people whose ages are between 130 and 150 years. They are in the best of health and still active (for example, the Hunsa).

There are apparently serious problems in the processing of the basic meats because of variations in quality.

Numerous variations are seen particularly in the meat of pigs, which, in order to increase the fattening and especially the flesh (at the expense of the fat), methods of breeding introduced in the last few years, cause much less resistance and tendency to stress.

And so it must be estimated that throughout the country, of all the pigs slaughtered in Germany about 20% have pale watery flesh (PW) and about
5% have dark viscous flesh (DV).

Both have the same biochemical cause and are the result of a changed pH factor. This is of considerable importance in the quality of fles1h, as main areas of meat processing are dependent on the pH, for example the water linkage (absorption of salt, formation of color), taste and preservation.

Biochemical processes which take place within the first twenty-four (24) hours after slaughtering determine the acidity of the muscular flesh. In the event of stress before slaughtering, which nearly always is to be expected (due to transportation etc.), enormous amounts of adenosine triphosphate and glycogen are quickly catabolized inside the muscular tissue of sensitive animals. It is to be assumed that the lactic acid in PW-animals passes from the cells of the muscles into the blood stream before slaughter, resulting in a higher pH factor of the meat.

However, in the DV-animals, the lactic acid remains in the flesh and so, the pH is lower (i.e., acidification). Normally, the pH at the moment of death reaches about 7.2, while some six to ten hours afterwards, a final pH of 5.4 to 5.8 is found.

With beef, after 12 to 24 hours, the pH reads between 5.3 and 5.7. With DV-meat the pH falls because of a precipitate glycolysis within an hour on the level mentioned above. The flesh therefore shows poor water-binding properties, and also, because of the watery surface, a pale color.

This change in color is, however, purely optical since the color of the muscles has not diminished.

On the other hand, the glycolysis in conjunction with the production of acid in the case of PW-flesh, is so delayed that the final pH seldom falls below 6.2. Thus, the quality of the meat is considerably reduced. In a cut, it is dry, “flat,” glutinous, dark red and has an above average ability to combine with water.

It is therefore a question of pork not being matured or not sufficiently matured which cannot be used for raw sausages and ham, but strictly for cooked sausages, boiled ham and grilled meat. With this PW-meat, pickled and boiled products are more tender and juicy. Furthermore with PW-meat, less salt is absorbed in pickling and the usual acidic smell and taste found in normal mature flesh is lacking, however, it cannot be preserved as long, and in the case of prepacked products, evidence of putrefaction often occurs. This represents a serious threat to health due to the high count of bacteria present.

However interesting and important this research on meat might be, unfortunately, as it is the case with the calculation of calories, it comes under the heading of chemical-physical technology. The actual pathogenetic consequences and those dependent upon molecular-biological displacements of the constituents and their incorporation into the human organism have as yet not been properly discussed, whereby purely economic considerations, such as feeding the nation, subsidies and others can also bear responsibility.

Catering in Canteens and Restaurants

In particular, it is a heavy burden for restaurant owners, cooks and catering services to bear, but if en masse, these people would withdraw from the use of pork in their business, everyone would benefit.

Furthermore, kitchens in restaurants, should be advised to eliminate all forms of pork as well as such dishes as ham and beans, ham and peas, ham and carrots, etc., chicken wrapped in bacon, slices of fried sausage and the use of inexpensive lard (which usually contains large quantities of pork fat), since the really wholesome food is characterized by the absence of pork.

Many restaurant-owners and chefs believe that by adding bacon, ham or sausage, etc., they make their dishes more tasty. This false estimation is often paid for by the loss of their “cuisine renommée.” Customers do not, in the end, eat where a so-called “grub” is being offered since every dish tastes more or less alike due to the pork which is included. They rather look for restaurants of quality, one in which the food is served in the pure, clean form, as stated on the menu, without any additions of pork.

“Guests do not demand pork over and over again”: this may once have been true of an ignorant mass, but fortunately cannot be considered true today. Soon, those foolish eaters of anything and everything will pay the price with their own pork-induced ill health. Once these people understand why they will no longer eat in restaurants which adhere to the use of pork, but on the whole will try to get used to new and more healthy diets.

General and Medical Information

But any thinking person who reads his newspapers intelligently forms a picture — before it is too late — of the actual dangers of pork. Many assume that “a little can’t do any harm,” which proves wrong. If one has been keeping strictly off pork for weeks or months, then eating only a very small amount will possibly act “like a poison” which will soon make itself evident in the weaker spots of the constitution (Loci minoris resistentiae). This once happened to the author himself several years ago.

Since the student, later on the doctor, will not learn anything either from his studies at the university or in his clinical work in hospitals about the stress factors of pork, other than its uncomparably high calorie content, there are only few competent doctors who can give accurate information about this diet problem.

Furthermore, anyone who is not familiar with homotoxicology and the fine differentiation in the phase change which can be observed after consumption of pork and does not know how to record it (i.e., the formation of abscesses after the implantation of live cells when pork, bacon, ham, sausages, etc. are eaten) will probably become conscious of the actual biological significance later in life, as well as those dangers associated with eating pork in any form. When finally the homotoxicologically recognized connection between consumption of pork and illnesses are realized this will all be brought home to him.

Consequences and Recommendations

This does not represent a new theory about the injurious effects of pork consumption, but only states those which stem from the laws of Moses and Mohammed as well as the unusual results of observations of patients, the author’s own family and even himself. From these it had to be conceded that the ever increasing number of illnesses due to the consumption of pork in many ways correspond to the religious instructions given to the Jews arid to the Islamic population and are absolutely justified. Even without the risk of trichinosis, which can also affect bears, rats, mice, dogs, wolves and other animals, the stress factors found in pork alone are enough to fully justify these ideas.

Fortunately, quality restaurants are to be found in every town whose pure food (i.e., without the addition of pork) is prepared in a natural way and where, for example, cheese dishes are not ruined by adding ham.

Restaurant owners would soon see a marked difference in their profits if patrons avoided their establishments after having an especially well recommended meal which in some way contained pork and were to realize their suffering from biliary gallstones, inflammations of the appendix, inevitable gain in weight, high blood pressure, fatty degeneration of the liver, or other dreaded diseases, particularly arthritis and arthrosis, was a direct result of pork consumption.

Hopefully this paper will help all those who have not yet become aware of the dangers of eating pork to change their dietary habits to exclude pork; it would be a great accomplishment. This does not mean a diet which is monotonous, but to the contrary can be one that is both pleasantly varied and one that meets the biological requirements, this will result in a diminished yearning for fats as well as a positive effect on one’s general health which can be enjoyed for many years.

As a result of investigations, this firm advice should be given to patients:

Always avoid eating pork even in the smallest amount. If you have avoided eating pork for a few weeks, then occasional pork consumption of small amounts will produce an immediate increase in the defense system of the body which will appear as itching, inflammation or pains in weakened points of the body, disorders of the gall bladder (colics), inflammation of the appendix, rheumatic pains, etc. There may also be other inflammations or pre-warning signs such as tiredness, as well as a deterioration of eczema, irritation and dermatitis. All of these are symptoms caused by the poisonous nature of pork.

In any event, many illnesses and the unhappiness they bring to you and your family can be avoided, providing you eliminate all forms of pork, and only buy sausages and meats that are absolutely pork-free.

Once you have kept a strict adherence to a pork free diet, you will begin to recognize when you have eaten food, which unknown to you, actually contained pork; simply due to the effect it has upon your own health.

It should always be remembered that the whole pig consists of low grade material, fat, mucous, irritants, ichorous and other substances which will cause inflammation as well as dangerous hormones which when eaten and absorbed by the human intestinal tract decompose into ichor.

Therefore, the only way to prevent ichorous illnesses is, to advise your patients of keeping a strict ban on all types of pork. Beef, veal, mutton, fowl and venison can be eaten without hesitation. Rabbit and hare should also be avoided.

Prove to yourself that this information is genuine by abstaining from pork consumption. Be critical with yourself and reject all arguments. This abstinence in addition to biological and homeopathic treatment and natural methods, such as compresses, hydrotherapy, etc. will soon render improved health for yourself and all the members of your family. Disorders arising from the unintentional consumption of pork will be quick to heal through these natural processes as they allow the actual detoxication and removal of all the poisons and stress factors in pork.

Healing, according to homotoxicology, means becoming free of toxins and toxin-damages.

Health, according to homotoxicology, means being free of toxins and toxin-damages.

These fundamental, time-honored principles based on the laws of nature call for a strict ban on eating pork by all people. These laws have been firmly established in the Jewish and Islamic religions and are necessary in the civilized Western world, not least to avoid enormous health-care expenses.

Summary:

Pork must be recognized as a primary factor contributing to disease!

The poisonous substances contained in pork, called sutoxins, cause most of the illnesses which are chronic and ‘difficult to treat. According to Reckeweg’s homotoxicology, these specific stress substances are found to be intercellular, that is,]

1) as cholesterol-loaded macromolecules in the blood in cases of hypertonia, arteriosclerosis. plethora and in the walls of the cancer cells (so-called neoplasma phases);

2) as histamine and as imidazole bodies in cases of urticaria, herpes, dermatitis, eczema (causing itching), initiating inflammatory processes with furuncles, carbuncles, fluor albus, appendicitis, cholangitis, cholecystitiS, thrombophlebitiS and phlegmonS;

3) as growth hormone in promoting inflammatory and growth tendencies in cases of adipositas, acromegaly, neoplasma phases and hyperplasia;

4) as fatty acids in cases of hypotonia, polycythemia;

5) as mesenchymal, mucous substances rich in sulfur (amino sugars, hyaluronic acid, glucosamine, and others) in cases of myogelosis, arthrosis, osteochondrosis, rheumatism and arthritis;

6) as oncogenic agent;

7) as influenza virus.

Hence, the pathological symptoms referred to, can be completely cured through biological treatment only, provided that a total abstinence from pork is observed.

Original document is found here