Zoe Doidge
Basically a Goddess
If we're going to have a problem with animals that eat faeces consider this. Pigs will avoid faeces if they're given enough regular food to eat, they'll only consume faeces if the faeces still contain lots of undigested material, or if they're starving. Rabbits on the other hand consume faeces in the form of soft pellets as a matter of course, often running the same material through their bodies several times.
This is one of those statistics that is completely made up.
Actually pork is more difficult to digest than most other meats, including beef and venison. Food that is easy to digest gets held in the stomach until food that is harder to digest has been processed. That’s why it takes longer overall to digest beef than it does pork.
This is just made up. Pigs do sweat, just not as much as some animals. In any case sweating is primarily for temperature control, and is not effective as a means of detoxification (yeah, those sauna websites are lying). You’d be far better served simply excreting to accomplish that.
Incidentally, cows are much the same. They only sweat through their noses; they control their breathing to regulate their temperature.
Pigs have a layer of fat beneath their skin which protects them from this kind of attack, at least short term. It’s nothing to do with being poisonous themselves. They’re plenty vulnerable to strychnine if it’s ingested, or injected below the fat layer.
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. [/quote]
Depending on the exact type somewhere between an internal temperature of 65°C - 85°C is sufficient to eliminate all of these. The very fact that worms and insects are so attracted to pork should tell you something of its nutritional content.
It would certainly be foolish to eat too much of it, but that applies to water too. As with everything, moderation is the key.
Also these days pork tends to be processed to be much leaner, the original meat might contain 18 grams but once processed it’s likely to be half that. Course it depends on exactly what type you buy.
Um, that would just mean that the food remains in the body of cows longer!? If it passes through quickly there’s less chance for the body to extract stuff, and therefore less toxins are likely to be absorbed.
Yeah messing around with corpses is probably a bad idea.
This particular disease has been all but eliminated in the developed world today. The double figure cases the US gets per year is down to poor (or possibly non-existent) cooking.
This just goes to show that people will make up any old bollocks to support their beliefs. It should be immediately obvious that the last one here is pure propaganda.
