Posted: Wed Nov 12, 2003 5:43 pm Post subject: Pork consumption
Kigali, Farman 1966
Mowlana Shah Karim
"I understand that some of our people in East Africa do consume pigs meat in substantial quantity and they also give it to their innocent children. This meat is forbidden to every ismaili just in the same way it is forbidden to every Muslim. It should not be consumed at all!
I shall announe this publicly all over Africa and also in Nairobi that no Ismaili should eat this meat.
Pigs meat has been forbidden in our history for more then 1300 years. It causes savagery in the human being.
My Grandfather was very much against the eating of pigs meat , his dislike for this meat was always respected at the parties hosted by the King of Great Britain, it always made sure that no bacon, ham or pork was laid for him when he attended any international or royal banquet.
Missionary should express this point with appropriate examples and arguments."
Actually, apart from the Quran prohibiting the consumption of pork,bacon (pig flesh); in fact the Bible too in Leviticus chapter 11, verse 8, regarding swine it says, "of their flesh (of the swine another name for pig)shall you not eat, and of their c! arcass you shall not touch; they are unclean to you." Further, a pig cannot be slaughtered at the neck for it does not have a neck; that is according to its natural anatomy. A Muslim reasons that if the pig was to be slaughtered and fit for human consumption the Creator would have provided it with a neck. The medical science finds that there is a risk for various diseases as the pig is found to be a host for many parasites and potential diseases.
It is important to note that the pig's biochemistry excretes only 2% of its total uric acid content, the remaining 98% remains as an integral part of the body.
Ya ali madad,<BR>First pig meat was forbidden by the Bible, then the Quran and the Farmans. And later o­n, scientifics have proven the danger of pig meats.<BR><BR>> DANGER OF PIG MEAT/PORK (BABI)
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<DIV></DIV>>FYI No more 'zhu zha tang' or yummy 'bak kut teh'...
<DIV></DIV>>The following is from <STRONG>Dr. Lee Say Fatt,</STRONG> I believe you should read this.
<DIV></DIV>>Pork Awareness (read this carefully)!
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<DIV></DIV>>IT'S WORTH SPENDING 3 MINUTES READING THIS
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<DIV></DIV>>Try this and see whether the pork you bought has worms. There goes with your "Bak Kut Teh" for those who love it. Most men love to eat this so watch out before it's too late. If you pour Coke (yes, the soda) o­n a slab of pork, wait a little while, you will SEE WORMS crawl out of it.
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<DIV></DIV>>A message from the Health Corporation of Singapore about the bad effects of pork consumption. Pig's bodies contains MANY TOXINS, WORMS and LATENT DISEASES.
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<DIV></DIV>>Although some of these infestation are harbored in other animals, modern veterinarians say that pigs are far MORE PREDISPOSED to these illnesses than other animals. This could be because PIGS like to SCAVENGE and will eat ANY kind of food, INCLUDING dead insects, worms, rotting carcasses, excreta including their own, garbage, and other pigs.
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<DIV></DIV>>INFLUENZA (flu) is o­ne of the MOST famous illnesses which pigs share with humans. This illness is harbored in the LUNGS of pigs during the summer months and tends to affect pigs and human in the cooler months. Sausage contains bits of pigs' lungs, so those who EAT pork sausage tend to SUFFER MORE during EPIDEMICS of INFLUENZA.
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<DIV></DIV>>Pig meat contains EXCESSIVE quantities of HISTAMINE and IMIDAZOLE compounds, which can lead to ITCHING and INFLAMMATION; GROWTH HORMONE which PROMOTES INFLAMMATION and growth; sulphur containing mesenchymal mucus which leads to SWELLING and deposits of MUCUS in tendons and cartilage, resulting in ATHRITIS, RHEUMATISM, etc. Sulphur helps cause FIRM human tendons and ligaments to be replaced by the pig's soft mesenchymal tissues, and degeneration of human cartilage. Eating pork can also lead to GALLSTONES and OBESITY, probably due to its HIGH CHOLESTEROL and SATURATED FAT content.
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<DIV></DIV>>The pig is the MAIN CARRIER of the TAENIE SOLIUM WORM, which is found in it flesh.
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<DIV></DIV>>These tapeworms are found in human intestines with greater frequency in nations where pigs are eaten. This type of tapeworm can pass through the intestines and affect many other organs, and is incurable o­nce it reaches beyond a certain stage. o­ne in six people in the US and Canada has RICHINOSIS from eating trichina worms, which are found in pork. Many people have NO SYMPTOMS after having pork. When they do have any sickness in long term, they resemble symptoms of many other illnesses. These worms are NOT noticed during meat inspections.
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<DIV></DIV>>9) URGENT MEDICAL WARNING Alert!! - Medicine Removal
Posted: Thu Sep 08, 2005 4:34 pm Post subject: Why is pork forbidden in Islam?
I think the following article will be helpful regarding the prohibition of pork eating in Islam:
WHY IS PORK FORBIDDEN IN ISLAM??
Bob: Tell me why is it that a Muslim is very particular about the words Halaal and Haraam; what do they mean?
Yunus: That which is permissible is termed Halaal and that which is not permissible is termed Haraam and it is the Quran which draws the distinction between the two.
Bob: Can you give me an example?
'Yunus: Yes, Islam has prohibited ! blood of any type. You will agree"that a chemical analysis of blood shows that it contains an
abundance of uric acid, a chemical substance which can be injurious to human health. "
"Bob: You're right about the toxic nature of uric acid, in the human being it is excreted as a waste product and in fact we are told that 98% of the body's uric acid is extracted from the blood by the kidneys
and removed through urination.
Yunus: Now I think that you'll appreciate the special prescribed method of animal slaughter in Islam.
Bob: What do you mean?
"Yunus: You see, the wielder of the knife, whilst taking the name of the'Almighty', makes an incision through the jugular veins,leaving all other veins and organs intact.
"Bob: I see, this causes the death of the animal by a total loss of blood from the! body, rather than an injury to any vital organ. "
"Yunus: Yes, were the organs, example the heart, the liver, or the brain crippled or damaged, the animal could die immediately and its blood would congeal in its veins and would eventually permeate the flesh.
This implies that the animal flesh would be permeated and contaminated with uric acid and therefore very poisonous; only today did our dietitians realize such a thing.
"Bob: Again, while on the topic of food; Why do Muslims condemn the eating of pork or ham or any foods related to pigs or swine.
"Yunus: Actually, apart from the Quran prohibiting the consumption of pork,bacon (pig flesh); in fact the Bible too in Leviticus chapter 11,verse 8, regarding swine it says, ""of their flesh (of the
swine another name for pig)shall you not eat, and of their carcass you
shall not touch; they are " unclean to you."" Further, did you know that
a pig cannot be slaughtered at the neck for it does not have a neck; that is according to its natural anatomy. A Muslim reasons that if the pig was to be slaughtered and fit for human consumption the Creator would
have provided it with a neck.
"Nonetheless, all that aside, I am sure you are well informed about the harmful effects of the consumption of pork, in any form, be it pork chops, ham, bacon.
Bob: The medical science finds that there is a risk for various diseases as the pig is found to be a host for many parasites and potential diseases.
"Yunus: Yes, even apart from that, as we talked about uric acid content in the blood, it is important to note that the pig's biochemistry excretes only 2% of its total uric acid content, the remaining 98% remains as an integral part of the body.
Posted: Sat Sep 10, 2005 4:43 am Post subject: Re: Why is pork forbidden in Islam?
FYI, when I was a kid we moved to the mid-west USA. Most of the neighbors had 5 acre farms. The neighbors informed us that if I wanted to play on the property across the street where they raised a couple of pigs I would have to get a worm shot every three months.
How true is it that if you pour coke on pig flesh, worms will crawl out of there. Has anyone performed this experiment? I cannot stand the sight of Pig meat so I cannot perform this experiment. I do not believe this is true. I think this is just one of those exaggerated stories.
March 12, 2009
Op-Ed Columnist
Our Pigs, Our Food, Our Health
By NICHOLAS D. KRISTOF
CAMDEN, Ind.
The late Tom Anderson, the family doctor in this little farm town in northwestern Indiana, at first was puzzled, then frightened.
He began seeing strange rashes on his patients, starting more than a year ago. They began as innocuous bumps — “pimples from hell,” he called them — and quickly became lesions as big as saucers, fiery red and agonizing to touch.
They could be anywhere, but were most common on the face, armpits, knees and buttocks. Dr. Anderson took cultures and sent them off to a lab, which reported that they were MRSA, or staph infections that are resistant to antibiotics.
MRSA (methicillin-resistant Staphylococcus aureus) sometimes arouses terrifying headlines as a “superbug” or “flesh-eating bacteria.” The best-known strain is found in hospitals, where it has been seen regularly since the 1990s, but more recently different strains also have been passed among high school and college athletes. The federal Centers for Disease Control and Prevention reported that by 2005, MRSA was killing more than 18,000 Americans a year, more than AIDS.
Dr. Anderson at first couldn’t figure out why he was seeing patient after patient with MRSA in a small Indiana town. And then he began to wonder about all the hog farms outside of town. Could the pigs be incubating and spreading the disease?
“Tom was very concerned with what he was seeing,” recalls his widow, Cindi Anderson. “Tom said he felt the MRSA was at phenomenal levels.”
By last fall, Dr. Anderson was ready to be a whistle-blower, and he agreed to welcome me on a reporting visit and go on the record with his suspicions. That was a bold move, for any insinuation that the hog industry harms public health was sure to outrage many neighbors.
So I made plans to come here and visit Dr. Anderson in his practice. And then, very abruptly, Dr. Anderson died at the age of 54.
There was no autopsy, but a blood test suggested a heart attack or aneurysm. Dr. Anderson had himself suffered at least three bouts of MRSA, and a Dutch journal has linked swine-carried MRSA to dangerous human heart inflammation.
The larger question is whether we as a nation have moved to a model of agriculture that produces cheap bacon but risks the health of all of us. And the evidence, while far from conclusive, is growing that the answer is yes.
A few caveats: The uncertainties are huge, partly because our surveillance system is wretched (the cases here in Camden were never reported to the health authorities). The vast majority of pork is safe, and there is no proven case of transmission of MRSA from eating pork. I’ll still offer my kids B.L.T.’s — but I’ll scrub my hands carefully after handling raw pork.
Let me also be very clear that I’m not against hog farmers. I grew up on a farm outside Yamhill, Ore., and was a state officer of the Future Farmers of America; we raised pigs for a time, including a sow named Brunhilda with such a strong personality that I remember her better than some of my high school dates.
One of the first clues that pigs could infect people with MRSA came in the Netherlands in 2004, when a young woman tested positive for a new strain of MRSA, called ST398. The family lived on a farm, so public health authorities swept in — and found that three family members, three co-workers and 8 of 10 pigs tested all carried MRSA.
Since then, that strain of MRSA has spread rapidly through the Netherlands — especially in swine-producing areas. A small Dutch study found pig farmers there were 760 times more likely than the general population to carry MRSA (without necessarily showing symptoms), and Scientific American reports that this strain of MRSA has turned up in 12 percent of Dutch retail pork samples.
Now this same strain of MRSA has also been found in the United States. A new study by Tara Smith, a University of Iowa epidemiologist, found that 45 percent of pig farmers she sampled carried MRSA, as did 49 percent of the hogs tested.
The study was small, and much more investigation is necessary. Yet it might shed light on the surge in rashes in the now vacant doctor’s office here in Camden. Linda Barnard, who was Dr. Anderson’s assistant, thinks that perhaps 50 people came in to be treated for MRSA, in a town with a population of a bit more than 500. Indeed, during my visit, Dr. Anderson’s 13-year-old daughter, Lily, showed me a MRSA rash inflaming her knee.
“I’ve had it many times,” she said.
So what’s going on here, and where do these antibiotic-resistant infections come from? Probably from the routine use — make that the insane overuse — of antibiotics in livestock feed. This is a system that may help breed virulent “superbugs” that pose a public health threat to us all. That’ll be the focus of my next column, on Sunday.
Joined: 07 May 2008 Posts: 1144 Location: AUSTIN, TEXAS. U.S.A.
Posted: Thu Mar 12, 2009 9:37 pm Post subject:
Not only the Scientific reasons and it is forbidden in Quran, Bible and in our Farman we should avoid pork, but there are few other reasons too, therefore we should not eat it. these reason I can not write here which is not suitable to write in this website.
March 15, 2009
Op-Ed Columnist
Pathogens in Our Pork
By NICHOLAS D. KRISTOF
We don’t add antibiotics to baby food and Cocoa Puffs so that children get fewer ear infections. That’s because we understand that the overuse of antibiotics is already creating “superbugs” resistant to medication.
Yet we continue to allow agribusiness companies to add antibiotics to animal feed so that piglets stay healthy and don’t get ear infections. Seventy percent of all antibiotics in the United States go to healthy livestock, according to a careful study by the Union of Concerned Scientists — and that’s one reason we’re seeing the rise of pathogens that defy antibiotics.
These dangerous pathogens are now even in our food supply. Five out of 90 samples of retail pork in Louisiana tested positive for MRSA — an antibiotic-resistant staph infection — according to a peer-reviewed study published in Applied and Environmental Microbiology last year. And a recent study of retail meats in the Washington, D.C., area found MRSA in one pork sample, out of 300, according to Jianghong Meng, the University of Maryland scholar who conducted the study.
Regardless of whether the bacteria came from the pigs or from humans who handled the meat, the results should sound an alarm bell, for MRSA already kills more than 18,000 Americans annually, more than AIDS does.
MRSA (pronounced “mersa”) stands for methicillin-resistant Staphylococcus aureus. People often get it from hospitals, but as I wrote in my last column, a new strain called ST398 is emerging and seems to find a reservoir in modern hog farms. Research by Peter Davies of the University of Minnesota suggests that 25 percent to 39 percent of American hogs carry MRSA.
Public health experts worry that pigs could pass on the infection by direct contact with their handlers, through their wastes leaking into ground water (one study has already found antibiotic-resistant bacteria entering ground water from hog farms), or through their meat, though there has been no proven case of someone getting it from eating pork. Thorough cooking will kill the bacteria, but people often use the same knife to cut raw meat and then to chop vegetables. Or they plop a pork chop on a plate, cook it and then contaminate it by putting it back on the original plate.
Yet the central problem here isn’t pigs, it’s humans. Unlike Europe and even South Korea, the United States still bows to agribusiness interests by permitting the nontherapeutic use of antibiotics in animal feed. That’s unconscionable.
The peer-reviewed Medical Clinics of North America concluded last year that antibiotics in livestock feed were “a major component” in the rise in antibiotic resistance. The article said that more antibiotics were fed to animals in North Carolina alone than were administered to the nation’s entire human population.
“We don’t give antibiotics to healthy humans,” said Robert Martin, who led a Pew Commission on industrial farming that examined antibiotic use. “So why give them to healthy animals just so we can keep them in crowded and unsanitary conditions?”
The answer is simple: politics.
Legislation to ban the nontherapeutic use of antibiotics in agriculture has always been blocked by agribusiness interests. Louise Slaughter of New York, who is the sole microbiologist in the House of Representatives, said she planned to reintroduce the legislation this coming week.
“We’re losing the ability to treat humans,” she said. “We have misused one of the best scientific products we’ve had.”
That’s an almost universal view in the public health world. The Infectious Diseases Society of America has declared antibiotic resistance a “public health crisis” and recounts the story of Rebecca Lohsen, a 17-year-old New Jersey girl who died from MRSA in 2006. She came down with what she thought was a sore throat, endured months in the hospital, and finally died because the microbes were stronger than the drugs.
This will be an important test for President Obama and his agriculture secretary, Tom Vilsack. Traditionally, the Agriculture Department has functioned mostly as a protector of agribusiness interests, but Mr. Obama and Mr. Vilsack have both said all the right things about looking after eaters as well as producers.
So Mr. Obama and Mr. Vilsack, will you line up to curb the use of antibiotics in raising American livestock? That is evidence of an industrial farming system that is broken: for the sake of faster-growing hogs, we’re empowering microbes that endanger our food supply and threaten our lives.
Now, by eating pork, does your body start smelling once you start sweating? People have told me before that if you eat any pork products, your body will smell like pork when you sweat.
No...Actually, when you eat pork, your body will smell like shit when you sweat...and you will have nightmares of Dracula and other vampires at night…so you will sweat more and you will smell like more and more shit…and y’ know, even just talking too much about pork or pigs can give you bad breath.
And some researchers say that even just thinking much about it can cause you to get into traffic accidents or just trip over for no reason and makes you forget your wedding anniversary and/or your wife's and children's birthdays...imagine the wrath of your wife now, if you have one. And in some extreme cases it even causes Alzheimer as well….so get the fuck away from it.
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DANGER OF PIG MEAT/PORK (BABI)
