1) A pig is a real garbage gut. It will eat anything including urine, excrement, dirt, decaying animal flesh, maggots, or decaying vegetables. They will even eat the cancerous growths off other pigs or animals.

2) The meat and fat of a pig absorbs toxins like a sponge. Their meat can be 30 times more toxic than beef or venison.

3) When eating beef or venison, it takes 8 to 9 hours to digest the meat so what little toxins are in the meat are slowly put into our system and can be filtered by the liver. But when pork is eaten, it takes only 4 hours to digest the meat. We thus get a much higher level of toxins within a shorter time.

4) Unlike other mammals, a pig does not sweat or perspire. Perspiration is a means by which toxins are removed from the body. Since a pig does not sweat, the toxins remain within its body and in the meat.

5) Pigs and swine are so poisonous that you can hardly kill them with strychnine or other poisons.

6) Farmers will often pen up pigs within a rattlesnake nest because the pigs will eat the snakes, and if bitten they will not be harmed by the venom.

7) When a pig is butchered, worms and insects take to its flesh sooner and faster than to other animal’s flesh. In a few days the swine flesh is full of worms.

8 ) Swine and pigs have over a dozen parasites within them, such as tapeworms, flukes, worms, and trichinae. There is no safe temperature at which pork can be cooked to ensure that all these parasites, their cysts, and eggs will be killed.

9) Pig meat has twice as much fat as beef. A 3 oz T bone steak contains 8.5 grams of fat; a 3 oz pork chop contains 18 grams of fat. A 3 oz beef rib has 11.1 grams of fat; a 3 oz pork spare rib has 23.2 grams of fat.

10) Cows have a complex digestive system, having four stomachs. It thus takes over 24 hours to digest their vegetarian diet causing its food to be purified of toxins. In contrast, the swine’s one stomach takes only about 4 hours to digest its foul diet, turning its toxic food into flesh.

11) The swine carries about 30 diseases which can be easily passed to humans. This is why God commanded that we are not even to touch their carcase (Leviticus 11:.

12) The trichinae worm of the swine is microscopically small, and once ingested can lodge itself in our intestines, muscles, spinal cord or the brain. This results in the disease trichinosis. The symptoms are sometimes lacking, but when present they are mistaken for other diseases, such as typhoid, arthritis, rheumatism, gastritis, MS, meningitis, gall bladder trouble, or acute alcoholism.

13) The pig is so poisonous and filthy, that nature had to prepare him a sewer line or canal running down each leg with an outlet in the bottom of the foot. Out of this hole oozes pus and filth his body cannot pass into its system fast enough. Some of this pus gets into the meat of the pig.

Nutritional Benefits

Pork is naturally low in salt and a rich source of good quality protein. It is
also a
good source of several vitamins and minerals needed for good health
including
iron, zinc, some of the B group vitamins, selenium and phosphorus.

Protein
Lean pork is a great source of protein in your diet. A 100g portion of pork
provides you with about half of the protein you need in the day.


Fat
There are many different cuts of pork with varying fat contents. The
leanest of these contain in the region of 6% fat (6g per 100g meat).
When trimmed, pork contains more unsaturated fat than saturated fat.
There are small amounts of the heart protective n3 fatty acids in meat.
In people who do not eat oily fish, the source from meat may be
particularly useful.

Conjugated linoleic acid (CLA) is another type of fat found in meat.
Scientists are interested in its potential health benefits in the areas of
cancer and heart health.

Choose the leanest cuts of pork and trim away any visible outside fat
before cooking.
Use low-fat cooking methods such as roasting, grilling, stir-frying or
barbecuing.
Eat reasonable portion sizes. One serving of pork, 100g, is the size of a
deck of cards or a computer mouse.
Iron


Pork is a good source of the easily absorbed form of dietary iron.
A 100g portion of pork provides you with 15% of your daily requirement
of iron.

This is important because:
48% of women in Ireland, aged 18-50 years, don’t eat enough dietary
iron.
1 in 3 Irish women have inadequate iron stores.
1 in 30 exhibit iron deficiency anaemia.
B12
Lean pork is a rich source of B12.

A 100g portion of pork provides you
with 70% of your daily requirement of the vitamin!


Zinc
A 100g portion of pork provides you with more than 30% of your daily
requirement of zinc.
Most non meat eaters consume less zinc than recommended and most
meat eaters consume enough.
Iron, zinc and vitamin D in red meat are more efficiently absorbed than
from other foods.

Adamsdelrio:
I'm gonna stop eating pork right away.

Tallesty1:
Forward the remaining ones to me.

No me jooooooor i need it oooo... fried and roasted with red pepper

DjAndroid:
But op, never you write the name of my God with a small letter.

Tydies:
Give me pork meat pls..

DjAndroid:
But op, never you write the name of my God with a small letter.

madlatunji:


god is the father of jesus but no wife

madlatunji:


god is the father of jesus but no wife