Raw garlic is an amazing natural remedy to cleanse your blood. Allicin found in garlic is a sulfur-containing compoud that gets activated after raw garlic is crushe, chewed or chopped. Evidence proves that garlic detoxifies the blood by protecting the liver from toxic agents. Garlic also exhibits strong antimicrobial properties, helps to purity the blood and keep your intestines fom from bacteria, parasites, and viruses. Start adding garlic to all your dishes from toeast to curries or simply take crushed garlic as a shot with water to detox.

Cilantro leaf aids your body to get rid of mercury and other heavy metals that end up in your blooodstream via the food you eat or polluted air you breathe. Chlorophyll in leafy vegetables helps to detoxify the blood. Several studies show that cruciferoous vegetables contain sulfer compounds that detoxify the blood and reduce inflammation.

Active cleansing agent in beetroot helps to promote liver heath nd detox the blood. The Journal of Nutrition stated that beets have liver-protecting properites. Adding more beets to your diet can increase nutrients that have a detoxifying effect on the liver and reduce inflammation.

Tumeric the golden spice contains curcumin the active compund that exhibits astonishing detoxifying properties. The Herbal Medicine book stated that curcumin, a natural antioxidant in turmeric porduces detoxifying enzymes in the body and cleanses the blood. There are several ways to increase turmeric intake in your diet. Try making turmeric tea with a dash of black pepper that increases the bioavailability of turmeric.

Capsaicin in cayenne pepper possesses blood purification properties that help the body to get rid of toxins. Capsaicin is the compound that gives pepper and chilies their spicy kickodd. The Journal of Molecular and Cellular Biochemistry revealed that capsaicin is also potent in destroying some carcinogens.

Lemons are hight in vitamin C, fiber, and various beneficial plant compounds. These nutrients are responsible for several health benefits. In fact, lemons may support heart health, weight control, and digestive health. One lemon provides about 31 gm of vitamin C, which is 51% of the reference daily intake. Research shows that eating fruits and vegetables rich in vitamin C reduces your risk of heart disease and stroke. One common theory is that the soluble pectin fiber expands in your stomach, helping you feel full for longer. Many people eat lemons whole. And because lemon jice contains no pectin, lemon juice rinks will not promote fullness in the same way. Drinking lemon water is known to temporarily increase the number of calories you burn, so it may be the wter itself that is helping eith weight loss- not the lemon.

This nutrient-dense fruit is one of the best natural blood purifiers. heaped with antioxidants and vitamins averts oxidising healthy blood cells and also prevents the formation of liver cancer cells.

Packed with vitamin C, calcium, phosphous, manganese and potassium broccoli works amazingly well to flush out unwanted toxins from the blood.

This unrefined sugar is a good blood purifier. Jaggery gets rid of the clotted blood from the system that facilitates cleansing the blood and also pumps the iron stores.

Hibiscus is an inredible flower that helps in cleansing the blood and improves the blood circulation in the system. Drink a glass of hibiscus tea or sherbet to naturally purify the blood and boost metabolism.

Dandelion functions as a natural diuretic that helps to filtering out waste from the system. The goodness of flavonoids and other minerals enhance liver and kidney health.

The anti-viral and anti-fungal properties of neem are very well known. Due to its bitter and astringent tast, it works as one of the best blood purifers. Purifying properties of neem also help in the prevention of skin problems such as acne, exzema, and other skin infections.

Rich in enzymes and minerals to purify the blood and free of toxins, make sure you have one portion of green leafy vegetables once a day besides cruciferous vegetables that should also be a part of the everyday veggie platter. Vegetables are of the family Brassicaceae, Cauliflower, broccoli, cabbage, kale, and radish are examples of cruciferous vegetables.

Although vegetable oil has a healthy sounding name, it’s NOT made from vegetables…As you might already know, vegetable oil actually comes from any combination of corn oil, soybean oil, canola oil, safflower oil, and/or cottonseed oil, ALL of which are absolutely terrible for your health.

In fact, they are downright deadly , and I’m not exaggerating. Here’s why…

Reason #1 — Vegetable oils usually contain deadly trans fats, even if non-hydrogenated

You already KNOW that trans fats are deadly, so I won’t go into all of the science as to why trans fats kill you and DAMAGE your cell membranes in your body…leading to all sorts of scary health problems like cancer, obesity, Alzheimer’s, heart disease , and more.

Knowing these facts, I’m sure you already know to stay away from foods that contain partially hydrogenated vegetable oils. You’ve heard that a million times before.

However, what you probably DON’T know is that even non-hydrogenated vegetable oils (all vegetable oils are refined) also contain some trans fats due to the extremely high heat, solvents, and pressure they are exposed to during the refining process. And yes, this includes so-called “expeller pressed” vegetable oils as well.

All of this high heat and high pressure processing along with the use of hexane solvents actually forces some of the polyunsaturated content of vegetable oils (yes, even so-called “healthy” canola oil) to be transformed into trans fats and something even worse that we’ll talk about in a minute called “MegaTrans” .

According to Dr. Mary Enig, PhD, and Nutritional Biochemist, “ Although the Canadian government lists the trans fat content of canola at a minimal 0.2 percent, research at the University of Florida at Gainesville, found trans fat levels as high as 4.6 percent in commercial liquid canola oil “.

And this is the garbage that the government and giant food conglomerates are marketing to you as a “healthy oil”! Don’t fall for it.

Reason #2 — Vegetable oils contain oxidized “mutated fats” that are worse than trans fat & CAUSE heart attacks

All vegetable oils contain oxidized fats due to the refining process and chemical reactions with the polyunsaturated fat content of vegetable oils.

Expert Nutrition author, Catherine Shanahan, MD, calls the fats in vegetable oils “MegaTrans”, because they are similar in chemistry to trans fats, but even WORSE.

And MegaTrans from vegetable oils are found in almost ALL processed packaged foods, as well as virtually ALL restaurant fryers.

French Fries proven to immediately harm your arteries after eating them:

Free radicals formed during the refining of vegetable oils create these “mutant” fats, which damage your cell membranes & chromosomes, and create massive inflammation in your body.

The free radicals in vegetable oils also damage your arteries, which can directly lead to a heart attack . Please be aware that this isn’t just a long-term risk of eating vegetable oils daily.

There are also studies that show immediate dysfunction in your arteries, also called endothelial function.

Catherine Shanahan, MD, cites in her book Deep Nutrition a study from New Zealand that showed that subjects who ate french fries from a restaurant fryer displayed immediate harm to their endothelial function of their arteries, going from a normal 7% dilation before eating the french fries to almost NO dilation at all (only 1%) AFTER eating the french fries. This is one thing that can cause a heart attack.

If you think I’m exaggerating, think again…

Dr Shanahan also surveyed hundreds of patients that were admitted to the hospital for a heart attack, and discovered that every sing le patient that just had a heart attack had consumed foods made with vegetable oils with their last meal before the heart attack…Scary huh!

Think about THAT next time you order the fries with that sandwich on the menu! It really is THAT serious .

Always ask to replace french fries that come with most meals with side veggies, fruit, or a salad instead. That may very well be the difference between dying tomorrow or enjoying many more years on this beautiful planet.

Reason #3 — Vegetable oils cause massive imbalances with your Omega-6 to Omega-3 fats ratio

One of the other MAJOR reasons that vegetable oils are killing you is they are mostly made up of inflammatory omega-6 fats, while having very little anti-inflammatory omega-3 fats.

The healthiest ratio from the scientific literature appears to be a ratio of 2:1 or even 1:1 for your omega-6 to omega-3 ratio. However, most vegetable oils skew your ratio as high as 20:1 or even 30:1 in favor of harmful inflammatory omega-6 fats.

And worse yet, these omega-6 fats are NOT the innocent type found in nuts, they are the “mutant” damaged MegaTrans type that harm the tissues of your body.

This Omega fat imbalance can be YET another reason why vegetable oils lead to heart disease, cancer, obesity, and many other degenerative diseases that WILL shorten your life significantly if you don’t cut out the vegetable oils ASAP.

As a quick note, the solution to all of these major problems with vegetable oils is to use healthy oils like coconut oil, olive oil, macadamia oil, avocado oil, and grass-fed butter, all of which are MUCH healthier than vegetable oils and don’t cause any of the problems we’ve described in this section of the article.

You’ve heard a million times from health experts, bloggers, and on the news that sugar is terrible for you, but most people don’t truly understand WHY it’s so bad…

In fact, most people falsely think that if they eat sugar, they can just exercise a little bit harder that day or the next day so they can “burn it off”…

Unfortunately, that kind of thinking will lead you to an early grave.

It’s not as simple as just “burning off sugar”…

It’s about what sugar does internally to the cells of your body, and how sugar gums up your internal workings, causing disease.

Once again, I’m not exaggerating here, so pay close attention…

If you knew exactly why sugar is so bad for you and exactly what it does to your cells in your body, I promise that you would think twice about eating that piece of cake, candy, sugary soft drink, fruit juice, or ice cream, or feeding them to your children.

Here are just a few of the reasons that sugar is killing you…

Sugar also causes extreme fluctuations in your blood sugar, and excess blood sugar causes Glycation inside your body, which accelerates the rate of aging of your organs, skin, arteries, and joints.

Sugar also raises your triglycerides to dangerous levels, which can lead you to heart disease .

If that weren’t bad enough, eating sugar too frequently also causes type 2 diabetes in the long run because you wear out your pancreas and insulin sensitivity.

And if you need even MORE reasons why sugar will kill you, sugar also slows down your white blood cells , making infection more likely, and even allowing CANCER cells a better chance to form in your body.

Scary stuff huh!

Of course, you already know that sugar makes you fat, and gives you excess calories without any beneficial nutrients whatsoever.

To clarify , when we talk about how much damage sugar does to your body, we’re NOT talking about tiny amounts such as having 5 grams of sugar from a teaspoon of honey in your tea… Small amounts of natural sugar like that are not a problem.

The REAL damage occurs when you eat that piece of cake and ingest 40-50 grams of sugar in one sitting, or that bag of candy with 35+ grams of sugar, or that soft drink with 45 grams of sugar or more…

Or even that so-called “healthy” smoothie at the local smoothie shop that contains a whopping 80 grams of sugar because of all of the fruit syrups they use in them.

Now that you know why sugar, and vegetable oils are killing you and your family, maybe you’ll think twice about eating cereals, breads, bagels, muffins, candy, and processed foods or fried foods from restaurants that are cooked in vegetable oil.

Here are some examples of foods below that you might be eating and didn’t even realize they are making you fatter, and making your fat cells “sick”…

So how do you repair your damaged digestive system and start melting away your embarrassing belly fat , while also increasing your energy, & fighting joint pain?

The simplest way is to get rid of the foods you now KNOW are damaging your system.

Second, add “fermentable fibers” to your diet, which are also called prebiotics (sweet potato, yam, yucca, etc.) and eat a lot of fermented foods like kefir, sauerkraut, and certain types of yogurt (but most yogurts found in your grocery store are simply milk with sugar and are NOT healthy) You can also supplement with probiotics, but make sure to start slow and build up.

Third, better manage your stress through better sleep patterns, exercise, and breathing techniques. Stress is known to damage your gut , so the better you handle it, the healthier your gut will be.

Fourth, start adding Turmeric to your diet, either with supplements or sprinkling the spice on your food. Turmeric aids your liver in flushing out the toxic substances that have been building there due to your damaged gut. It also fights dangerous inflammation.

But, most importantly, you should get rid of those “health foods” causing you all those problems, and start consuming the ACTUAL foods that help you BURN stubborn belly fat , fix your hormones, fight against Diabetes, and help you look and feel YEARS younger…

It’s interesting to note that it can be hard to detect potassium deficiency in a blood test since most of it is inside the cell. So, when a blood test alone is done, this condition won’t show unless it’s extreme.

These symptoms may help you determine if you have low potassium levels:

1: Muscle weakness

This is the first symptom that can help you detect low potassium. ^[4] Potassium’s primary role is regulating muscle contraction so that these contractions may weaken when there’s a deficiency.

2: High blood pressure

Most people are aware that taking excess sodium can increase their blood pressure. ^[5] But the same can still happen if you have low potassium levels.

Potassium is responsible for regulating the sodium levels in the body. And when it’s low, the kidneys reabsorb the sodium back into the bloodstream leading to high blood pressure.

This is usually caused by low dietary potassium intake. ^[6]

3: Muscle cramps

Potassium plays a massive role in relaying signals from the brain hence stimulating skeletal muscle contraction. If the blood potassium levels are low, it may affect the balance causing prolonged and uncontrolled contractions, which contribute to muscle cramps.

Muscle cramps occur when there are severely low blood potassium levels (less than 23.5mmol/L). And in rare conditions, it can cause rhabdomyolysis, which involves the breakdown of muscle tissue that can lead to organ damage. ^[7]

4: Sugar cravings

Potassium plays a role in the production of insulin in the pancreas. And according to the National Institutes of Health Office of Dietary Supplements, low potassium levels negatively affect insulin secretion leading to glucose intolerance. ^[3]

Potassium helps in the storage of sugar. This helps eliminate sugar cravings: something the body can’t control if there is a deficiency.

5: Constipation

Since potassium helps stimulate contractions in the digestive system, it’s essential to have it balanced. ^[8] Otherwise, it can cause the contractions in the digestive system to weaken and slow the movement of foods causing constipation and bloating.

6: Abnormal heartbeat

Potassium helps maintain healthy heart muscle contraction. If it is low, it could lead to an irregular heartbeat, known as heart arrhythmia. ^[9]

Since it’s hard to detect low blood potassium levels, you may need to observe if you have either of these signs and symptoms. If you do, you can visit a professional doctor for either a blood test or an intracellular test.

What Are The Causes Of Low Potassium?

Several factors can cause low potassium. These include:

• Eating disorders; including laxative abuse, purging, and anorexia nervosa
• Kidney disorders such as Gitelman syndrome, Fanconi syndrome, and Bartter syndrome
• Hyperaldosteronism: a condition that is characterized by an excess of a steroid hormone called aldosterone in the body
• Some medications such as theophylline, beta 2-agonists, insulin diuretics, antimicrobials, and corticosteroids.
• Hypomagnesemia: low magnesium levels
• Chronic diarrhea: caused by infections, irritable bowel disease, or overdosing on laxatives or diuretics.
• Cushing’s syndrome
• Sugar
• Kidney failure
• Malnutrition
• Overconsumption of licorice
• Refeeding syndrome
• Excessive sweating
• Stress or high cortisol

In cases where a person has misused any medications or experiences excess fluid loss, it is crucial that they seek immediate medical attention.

Hypokalemia in mild and moderate cases can be treated using oral potassium supplements. ^[10]

Since some potassium-rich diets are usually paired with potassium phosphate instead of potassium chloride: hypokalemia may also involve a chloride deficiency; so treating both deficiencies may require taking supplements rich in potassium chloride. It’s essential you check with your healthcare provider to help you know the supplements you need.

A healthcare professional may be needed in severe cases of low potassium. They may do a test and recommend an intravenous (IV) treatment. It’s vital to ensure medical attention during the treatment: there is a high risk of rebounding high potassium, which can be fatal. ^[11]

Here are the reasons why you might need an intravenous treatment:

• Supplements by mouth aren’t working
• Low potassium is causing abnormal heart rhythms
• There are extremely low levels of potassium
• If the number of supplements taken by mouth is lower than the ones you’re losing

When taking diuretics, the doctor may review your test blood, suggest you take extra potassium supplements or adjust the diet or medication to help keep the potassium in the body.

Diets that include foods with potassium can help reduce the risk. Foods like lean meat, vegetables, fish, dairy, fruits, and legumes are foods you can eat. Here’s a full list of The Top 15 Potassium Rich Foods.

Conclusion: It is somewhat uncommon to develop serious potassium deficiency. It is even rarer for this condition to be caused by dietary lack alone. However, dietary factors and illnesses can put you at risk of the body not meeting the recommended daily intake. Adding foods rich in potassium and supplements can help you curb this.

https://healthpowerboost.com/low-potassium-symptoms-signs-diet-causes-and-treatment/?ref=em

• From birth to 6 months of age infants need 400 mg of Potassium per day
• 7: 12-month infants need 860 mg of Potassium per day
• 1: 3-year-old children need 2000 mg of Potassium per day
• 4: 8-year-old children need 2300 mg of Potassium per day
• 9:13-year-old children need 2500 mg of Potassium per day
• 14:18-year-old teens need 3000 mg of Potassium per day
• Male adults over 19 years of age need 3400 mg of Potassium per day
• Female adults over 19 years of age need 2600 mg of Potassium per day
• Pregnant and lactating females need 2600: 2900 mg of Potassium per day

According to the National Cancer Institute: "There is a strong scientific consensus that alcohol drinking can cause several types of cancer. In its Report on Carcinogens, the National Toxicology Program of the US Department of Health and Human Services lists consumption of alcoholic beverages as a known human carcinogen.

"The evidence indicates that the more alcohol a person drinks–particularly the more alcohol a person drinks regularly over time–the higher his or her risk of developing an alcohol-associated cancer. Even those who have no more than one drink per day and people who binge drink (those who consume 4 or more drinks for women and 5 or more drinks for men in one sitting) have a modestly increased risk of some cancers. Based on data from 2009, an estimated 3.5% of cancer deaths in the United States (about 19,500 deaths were alcohol related."

Clear patterns have emerged between alcohol consumption and increased risks of certain types of cancer:

• Head and neck cancer, including oral cavity, pharynx, and larynx cancers.
• Esophageal cancer, particularly esophageal squamous cell carcinoma. In addition, people who inherit a deficiency in an enzyme that metabolizes alcohol have been found to have substantially increased risks of esophageal squamous cell carcinoma if they consume alcohol.
• Liver cancer.
• Breast cancer: Studies have consistently found an increased risk of breast cancer in women with increasing alcohol intake. Women who consume about 1 drink per day have a 5 to 9 percent higher chance of developing breast cancer than women who do not drink at all.
• Colorectal cancer.

For more information about alcohol and cancer, please visit the National Cancer Institute's webpage "Alcohol and Cancer Risk" (last accessed October 21, 2021).

Drinking too much can weaken your immune system, making your body a much easier target for disease. Chronic drinkers are more liable to contract diseases like pneumonia and tuberculosis than people who do not drink too much. Drinking a lot on a single occasion slows your body’s ability to ward off infections – even up to 24 hours after getting drunk.

A variety of factors which affect the levels and patterns of alcohol consumption and the magnitude of alcohol-related problems in populations have been identified at individual and societal levels.

Societal factors include level of economic development, culture, social norms, availability of alcohol, and implementation and enforcement of alcohol policies. Adverse health impacts and social harm from a given level and pattern of drinking are greater for poorer societies.

Individual factors include age, gender, family circumstances and socio-economic status. Although there is no single risk factor that is dominant, the more vulnerabilities a person has, the more likely the person is to develop alcohol-related problems as a result of alcohol consumption. Poorer individuals experience greater health and social harms from alcohol consumption than more affluent individuals.

The impact of alcohol consumption on chronic and acute health outcomes is largely determined by the total volume of alcohol consumed and the pattern of drinking, particularly those patterns which are associated with episodes of heavy drinking.

The context of drinking plays an important role in the occurrence of alcohol-related harm, particularly as a result of alcohol intoxication. Alcohol consumption can have an impact not only on the incidence of diseases, injuries and other health conditions, but also on their outcomes and how these evolve over time.

There are gender differences in alcohol-related mortality and morbidity, as well as levels and patterns of alcohol consumption. The percentage of alcohol-attributable deaths among men amounts to 7.7 % of all global deaths compared to 2.6 % of all deaths among women. Total alcohol per capita consumption in 2016 among male and female drinkers worldwide was on average 19.4 litres of pure alcohol for males and 7.0 litres for females.

1. Raw honey is a nutritional treasure chest.

It provides vitamins and minerals in abundance. It is considered beneficial to anemia, arthritis (combined with apple cider vinegar), colds, allergies, obesity, parasites, insomnia and more. [2]

2. Raw honey – in addition to being eaten – has traditionally been applied topically (i.e. put on the skin) and reported to be effective in cases of burns, wound infections, ulcers and even gangrene.

Raw honey is reported to contain natural antibiotics and enzymes which assist kill pathogens and heal wounds. ^[2] Here is a giant list of cutting edge scientific studies recently done on honey as an antibacterial – including some fascinating research into its properties against nasties such as E. Coli and MRSA.

3. Raw honey has not been filtered.

In order to filter the honey, it is typically heated to 150–170 °F (66–77 °C) in order to pass through the filter more easily. Both the heating and the filtering remove valuable nutritional components from the honey. Raw honey contains the pollen (Filtration removes the pollen)- and pollen is though to be of benefit to allergy sufferers (especially if locally produced). Some scientific studies support this traditional use of pollen ^[3] however the evidence from science is not yet conclusive.

Even more serious than the filtering of honey, however is “Ultra Filtering”. Ultra filtering is a high-tech process which involves high-pressure forcing of the honey through ultrafine filters. This removes all of the pollen – which is a big problem because in addition to removing many of the nutritional qualities, the presence of pollen is the only way to determine the authenticity of honey.

In tests run by Food Safety News, much of the “honey” found on the shelves of big chain supermarket retailers and in the little packets at major fast food sellers contained no pollen whatsoever. According to Richard Adee, a US honey producer with 80,000 hives “honey has been valued by millions for centuries for its flavor and nutritional value and that is precisely what is completely removed by the ultra-filtration process.” ^[4]

4. Raw Honey has not been pasteurized.

Quoting Wikipedia: “Pasteurized honey is honey that has been heated in a pasteurization process which requires temperatures of 161 °F (72 °C) or higher. Pasteurization [of honey] destroys yeast cells. It also liquefies any microcrystals in the honey, which delays the onset of visible crystallization. However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity. Heat also affects the appearance (darkens the natural honey color), taste, and fragrance.” ^[5]

5. Heating of honey to just 37ºC causes the loss of nearly 200 components – some of which are considered antibacterial.

Excessive heat can have detrimental effects on the nutritional value of honey. Heating up to 37 °C (99 °F) causes loss of nearly 200 components, some of which are antibacterial. Heating up to 40 °C (104 °F) destroys invertase, an important enzyme. At 50 °C (122 °F), caramelization of the honey sugars occurs. In general, large temperature fluctuations cause degradation of the product. ^[5]

6. Raw honey is more likely to be actual honey!

This is a SHOCKER: Commercial honey is reported to be one of “the most adulterated food products” in the USA – with up to a shocking one third of the honey in the USA being smuggled from China and tainted! ^{[6] [7]} Locally produced, unpasteurized honey is much less likely to be adulterated and investigations have found that “every one of the samples… bought at farmers markets, co-ops and “natural” stores like PCC and Trader Joe’s had the full, anticipated, amount of pollen.” ^[4]

This is serious stuff and much imported honey has been found to contain either toxic ingredients or other sugars such as high fructose corn syrup or even banned antibiotics! “Food safety investigators from the European Union barred all shipments of honey from India because of the presence of lead and illegal animal antibiotics. Further, they found an even larger amount of honey apparently had been concocted without the help of bees, made from artificial sweeteners and then extensively filtered to remove any proof of contaminants or adulteration or indications of precisely where the honey actually originated.” ^[6]

7. Honey that has been heated contains higher levels of Hydroxymethylfurfural (HMF) – considered an unwanted component in food. ^[2][8]

Not enough research has been done to correlate HMF with problems in humans, however some are concerned over potential health risks – and HMF has been suspended from use as a food flavoring agent. ^[8]

Bonus – 8. Real honey is a true “survival food”!

Real, raw honey is reported to be the only food that will not rot. Jars of honey from Ancient Egypt were uncovered and found to be still in good condition! Isn’t that remarkable? Perhaps the bees know something we don’t… food for thought… with all our technology we cannot make food that lasts that long – yet bees can. Perhaps we should revere and respect these remarkable creatures more (and maybe even stop telling ourselves that we are the most intelligent of all creatures?) Bees certainly need our best efforts to survive right now…

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.

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 11:8).

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.

-Courtesy BRScience

Deut. 14. [8] And the swine, because it divideth the hoof, yet cheweth not the cud, it is unclean unto you: ye shall not eat of their flesh, nor touch their dead carcase.

Leviticus 11: And the swine, though he divide the hoof, and be clovenfooted, yet he cheweth

not the cud; he is unclean to you.

Isaiah 65:4 Which remain among the graves, and lodge in the monuments, which eat swine's flesh, and broth of abominable things is in their vessels;

Isaiah 66:17 They that sanctify themselves, and purify themselves in the gardens behind one tree in the midst, eating swine's flesh, and the abomination, and the mouse, shall be consumed together, saith the LORD.