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The Therapeutic House Martin Keymer

Why is this absolute pork meat prohibition so imperative? The answer is: pork is highly toxic (highly poisenous) for human beings, for several reasons:


a. First of all, pork meat contains a high percentage of fat. Pork meat is the only animal meat that also has fat inside the cell. (Normally, the fat is only found within the fatty tissues.) That is the reason why we can also bake a pork roast in its own juice, even if the meat was bought completely without fat.


b. Pork meat also has a very high amount of cholesterol. The human body needs cholesterol to fulfill certain tasks, for example, to build up cell membranes, but too high amounts of cholesterol lead to cholesterol sedimentation in the blood vessel walls, a prerequisite for arteriosclerosis.


c. Pork meat has a very bad protein structure and therefore also a very high decay rate. It rapidly goes to a putrefaction stage. The putrefaction products that develop in this process affect considerably the intestine, lymph, blood, liver, and all the organs that have to do with detoxification, and also all elimination organs. The fast putrefaction can easily be seen and proven by leaving out a piece of this kind of meat at body temperature (about 37°C) with a high humidity rate (as in the intestines), for about 48 hours (intestine passing period). So it is not strange that in some warm regions of the world, pork meat is not to be found at the butcher. The fact that in many countries there is a religious prohibition to pork-meat consumption then appears to be a prohibition with a very practical background. Pork meat has a very negative effect on the connective tissue structure. The connective tissue has the task of maintaining the body as a whole structure. The water that is absorbed by the connective tissue is held by small molecular compounds, the so-called mucopolysaccharides that for the most part contain sulphur. The more mucopolysaccharides are present in the connective tissue, the more water is held and the more swollen it is. Pork meat is highly sulphurous therefore high pork meat consumption leads to depositing high amount of these sulphurous compounds in the connective tissue. The connective tissue absorbs water like a sponge. This damages the collagen and elastic fibers a great deal and causes them to age in a short time. As these sulphurous compounds are organ-specific, it can be recognised which pork meat a certain person likes the best: abdomen/bacon, back/bacon, neck/chops and ham. Unwanted fat accumulations on the buttocks and on the thighs are mostly due to ham fat.


d. These mucous substances contained in pork meat are also accumulated in the tendons, ligaments and cartilage of the musculoskeletal system. As a result, this tissue swells up, it becomes soft and less resistant. Tendons and ligaments overstretch more easily. They are not longer capable to withstand the strains, and the cartilage degenerates. The development of ligament problems, rheumatism, arthritis, and intervertebral disk damage is often related to the consumption of pork products.


e. Pork meat is rich in growth hormones, an effect that not only contributes to fast growth in children up to puberty, but also has an important effect on adults. An excess of growth hormones supports infections and tissue swelling, besides other problems. Due to the fact that pork meat supports all kinds of growing processes, it also contributes to the development and growth of cancer cells.


f. Pork meat also has a high histamine concentration, the highest to be found in meat animals. Histamine is a highly effective tissue hormone and plays a special part in the violent reactions of allergic persons. So pork meat promotes allergic processes from hay fever and asthma to skin allergies and neurodermatitis, etc. Histamine also supports infectious processes like abscesses, furuncles, carbuncles, intestinal inflammations, vein inflammations, infectious skin diseases, and eczema formations. In every stress problem there is a histamine release, which promotes the negative appearance of stress problems; and as a consequence surpasses the reasonable stress level, causing problems like stomach aches, heart arrhythmia, and heart infarct.


g. Particularly due to the massive production of this animal, pigs have become very stressed animals. In the past, pigs were robust animals. Our grandparents knew that it was possible to ride on a pig, but these days the back of a pig can no longer support all that weight. Pigs suffer from massive stress, a high adrenaline release, and with heart attacks. This is known in every pig breeding farm. Because of their high sensitivity , they constantly need to be inoculated and treated and filled up with antibiotics, sedatives and other medications, the residues of which are then surely present in their meat. Altogether, we can say that the pig is a sick and contaminated animal.



-taken from "Untitled" (http://www.therapeutisches-haus.de/englisch/e-th/info/th_essen.html#3)

1 Corinthians 6:19 (New International Version)

"Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own;"