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  1. #1
    Senior Member Array mrina's Avatar
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    Trichinosis, the most common infection in humans from pig meat, is a subtle killer. Trichinosis is the name of the disease that originated with the trichina worm, which is scientifically referred to as the trichinella spiralis.


  2. #2
    Senior Member Array mrina's Avatar
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    Trichina is just one of the nineteen worms found in pigs, in addition to lice and several swine diseases such as, rickets, thumps, and mange.

    The trichina worm is very simply -- deadly; and a thorough cooking of pig meat does not ensure its death.

    In the March, 1950, issue of Reader’s Digest, Laird S. Goldsborough writes, “In the pork which we Americans eat, there too often lurk myriads of baffling and sinister parasites. There are minute spiral worms which scientists call trichinella spiralis.”, “...a single serving of infected pork -- or even a single mouthful, can kill, cripple or condemn the victim to a lifetime of aches and pains.”

    For this unique disease of trichinosis, there is no certain cure or drug to stop them... not even today.

    Dr. Goldsborough’s article went on to say, “In the flesh of a pig, the trichinae are often so minute, and so nearly transparent, that to find them, even with a microscope, is a task for expert scientific inspection. Remember this, when you see stamped on a pork product the words, “US Government inspected and passed“, those words do not mean that any official inspection has been made as to whether this pork is trichinous or not. It only means it has merely passed the routine inspection given meat in general.”

    Dr. Maurice C. Hall as Chief of the Division of Zoology of the US Public Health Service commented, “It appears to be a legitimate demand that, when a man exchanges dollars for pork, he should not do it, on the basis that he may be purchasing his death warrant.”

    Senator Thomas C. Desmond, who served as chairman of the New York Trichinosis Commission stated, “Physicians have confused trichinosis with some 50 ailments, ranging from Typhoid Fever to Acute Alcoholism.” Continuing, he states, “That pain in your arm or leg may be arthritis or rheumatism, but it may be trichinosis. That pain in your back may mean a gall-bladder involvement, but it may mean trichinosis.”

    Releases from the Associated Press have shown the dangers of trichinosis from meat cooked in microwave ovens.

    The Texas Department of Agriculture said, “Pork cooked in microwave ovens must be heated thoroughly and uniformly to 170 degrees Fahrenheit to destroy any trichinae, and other harmful micro-organisms that might be present.” In the Daily Column of the Abilene Reporter News, Dr. Lamb states, “Trichinosis is caused by little worms, and these parasites are in pork. Routine meat inspection doesn’t always tell you that it is infected either. The skin tests that were tried, to detect infected pigs, haven’t really been successful.”

    “The first stage of the trichinosis involvement is when the male and female worms unite in the intestine. The intestinal phase may cause diarrhea and digestive symptoms. The second phase is the migration of the larvae into the [blood] circulation and throughout the body, particularly causing little cysts inside the muscles. At this stage, there may be swelling around the eyes, muscle pain and fever.”

    It has been reported from a lab of one of our northern Universities that trichinae laden pig meat was heated to an unbelievably high temperature and then put under a microscope, to the amazement of the technicians, some worms were still alive and moving about.

    The supposition that all of these worms can be killed in cooking is not to be relied upon!

    The Barnyard Doctors, Drs. Hess and Clark of Ashland, Ohio, state, “The trichina worm is not the only parasite on the pig. There is a large round worm, the gullet worm, three kinds of stomach worm, a tiny hair worm, a hookworm, the thorn-headed worm, several species of nodular worms, one species of whip worm in the large intestine, and the kidney worm.”

    In another scientific laboratory, examinations were made on the joints of arthritic swine. The exact same formation and build-up of arthritic cells were found in the swine as is common in the arthritis of humans. Did the pigs get it from humans, or humans from the pig?

    An article by Carlyle C. Douglas in Money’s Worth, 1975, “Think twice before you eat pork. Pigs kill more Americans every year than traffic accidents, murderers and all other accidents combined. Even wartime enemies have been unable to kill as fast as our own docile, domestic beast. Guns and bombs have proven much less effective than the weapons carried by these hoofed and snouted killers. From farms and feedlots they stalk us, sniping with pork chops, sausages, hamburger (yes, not all of them are 100% beef), hot dogs, liver and bacon. The fatal wounds they inflict include coronary heart disease, arteriosclerosis, and colonic and rectal cancers.”

    “These are not the unsubstantiated claims of wild-eyed vegetarian fanatics, but the carefully considered conclusions of accredited medical scientists. While few have gone so far as to suggest that every pork roast and ham hock be stamped with the kind of warning that cigarette packages carry, a growing body of experts warn that in consuming more than 200 pounds of pork every year, the average American is eating himself to death.”

    The Arizona Republic, 7/27/81, reads, “300 suffer from food poisoning after dining on baked ham, candied yams and green peas at a Baptist conference banquet...”

    In Healthwise, 8/82, Volume 5, it is stated, “Trichinosis, a parasitic infestation resulting from eating pork, is estimated at 150,000 cases in the U.S.A each year. Many cases are serious. In some cases, trichinae spread throughout the body, even into the brain. When this occurs, victims may experience unusual drowsiness, clouded consciousness, convulsive seizures, weakness, and in some cases, paralysis or coma. Prevention is much surer than a cure. The Journal of the American Association points out that even smoked pork sausage can contain live trichinae cysts.”

    In the Saturday Evening Post, 7/8-82, in the article, “A Parasite Mystery”, was a complete article showing the dangers of pork in human consumption. Here is a small portion of this article as follows:

    “Trichinosis is generally believed to be a rarity. This view, though hallucinated, is not altogether without explanation. Outbreaks of trichinosis are seldom widely publicized. They are seldom even recognized. Trichinosis is the chameleon of diseases. Nearly all diseases are anonymous at onset, and many tend to resist identification until their grip is well established; but most can eventually be identified by patient scrutiny.

    Trichinosis is occasionally impervious to bedside detection at any stage. Even blood counts sometimes inexplicably fail to reveal its presence at any stage in its development. As a diagnostic deadfall, it is practically unique.”

    “The number and variety of ailments with which it is more or less commonly confused approach the encyclopedic. They include arthritis, acute alcoholism, conjunctivitis, food poisoning, lead poisoning, heart disease, laryngitis, mumps, asthma, rheumatism, rheumatic fever, rheumatic myocarditis, gout, tuberculosis, angioneurotic edema, dermatomyositis, frontal sinusitis, influenza, nephritis, peptic ulcer, appendicitis, cholecystitis, malaria, scarlet fever, typhoid fever, paratyphoid fever, undulant fever, encephalitis, gastroenteritis, intercoastal neuritis, tetanus, pleurisy, colitis, meningitis, syphilis, typhus and cholera. It has even been mistaken for beriberi.”

    “With all the rich inducements to error, a sound diagnosis of trichinosis is rarely made, and the diagnostician cannot always take much credit for it.”

  3. #3
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    ewww.... i just hate it...

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