Professor Hans-Heinrich Reckeweg on PORK Biological Therapy
In World War II, soldiers in North Africa were taken ill in ever
increasing numbers. They were suffering from abscesses of the lower part
of the leg called “tropical ulcers”. These ulcerations left the soldiers
unfit to fight and necessitated lengthy hospital confinement, often
requiring their removal to more temperate climates.
Every possible form of treatment as well as chemical therapy was exhausted without positive results. It was then suggested that these leg ulcers could possibly be connected with the soldiers’ eating habits, as the natives showed no signs of this disease. Rations to the soldiers were then based on a diet free from pork, much like that eaten by the Islamic population. This resulted in the immediate relief of the leg ulcer syndrome.
During the lean years of the war and especially those after the war, the health of the population was, practically speaking, good. Few people could eat their fill. Meat from any source was only available in small amounts, pork was rarely ever available. There was very little fat, hardly any sugar, but there were plenty of cereals and grains, i.e., bread and pastries. These were supplemented with potatoes, root crops and fresh vegetables.
During that time there were hardly any cases of inflamed appendix and no gall bladder problems except among those who had managed to kill a black market pig, which was rare. At the same time rheumatism, intervertebral disc damages and similar complaints were almost unknown. This was also true of cardiac ailments, sclerosis, and high blood pressure.
Soon after the currency reform of 1948 was established, pork products, ham arid particularly bacon became readily available and the health picture of the German population completely changed. Inflammation of the appendix, gall bladder disorders, acute eruptions of the skin such as pyodermia, impetigo, carbuncles and sudoriparous abscesses became common place. Upon treating these illnesses with chemical drugs and sulphonamides. chronic mycosis as well as a variety of side effects soon became apparent.
Particularly frightening was the increase in cases of cancer at that time. A great many patients between 60 and 70 years old, who had hitherto been free of disorders, suddenly became ill with stomach complaints which were found to be caused by cancer of the alimentary canal, the stomach or the intestines. The progress of these cases was so instructive and biologically significant, or rather had such causal bases, that certain deductions as to the origin of all illnesses had to be made; this being that the basis of all illnesses are poisons.
Over the years, it was found that many other illnesses, such as arthritis and chronic osteoarthrosis, were to a large extent due to pork consumption, as well as some special diseases such as leucorrhea in women, chronic fistular eruptions, not only those following ear surgery, as for example after otitis, but also those adherent to shot wounds suffered during the war. As these were sustained through the consumption of pork, they were slow to heal, if at all, unless a biological, particularly a homeopathic cure involving complete abstinence of any and all types of pork was undertaken.
The question has come up as to the differences between pork and other forms of meat. This has been very difficult to ascertain due to the lack of authentic literature on the subject, since most of it dealt only with the question of calories, It is, however, possible to establish the following:
1. Pork does not contain an enormous amount of fat, even the so-called “lean pork” in contrast to other types of meat such as beef, lamb, etc. Pork contains much intra-cellular fat or particles of fat inside the cells themselves, while in other animals, the fat is found almost exclusively outside these cells in the connective tissues, in the form of fat cells. Occasionally in aged beef, it is possible to find small amounts of fat in the cells themselves, while in pork, the cells have generally a high percentage of fatty particles. This can, for example be seen when even “lean pork” is fried. It immediately releases fat in a hot frying pan and is usually fried “in its own fat”. Since fat contains about twice as many calories as carbohydrates and proteins, it is, especially among heavy eaters, first of all stored for convenience in the connective tissue. As a result, the adiposity common to those who consume pork, including the other stress substances found in pork, i.e. mucous constituents, can only be broken down with difficulty. This corresponds in part to the “protein fattening” referred to by Wendt.
2. Fat is always associated with cholesterol. Cholesterol is responsible for the formation of the large cholesterol-loaded molecules in the blood which contributes to high-blood pressure and arteriosclerosis, as well as being supplementary factors in cardiac infractions arid disorders of the coronary circulation, and in the peripheral blood vessels, especially in combination with nicotine (smokers). Cholesterol is also found in the walls of cancer cells (Roffo).
3. Special dangers also arise from the sulphur-rich substances of the connective tissue, the mucopolysaccharides (amino-sugars, chondroitine sulphates, hexosamine, glucosamine, etc.) which have a specific mucous character. It is only possible with pork, to produce a sausage easy to spread wherein amino sugar, hexosamine and sulphur derivatives such as chondroitins, sulphuric acid and mucoitin sulphuric acid found in pork are directly responsible for this transaction. They cause a mucous swelling for the connective tissue and then combine with the fat for storage (“Cenapse”, Macheboeuf). From this develops a characteristic swelling reaction (‘Ruben’s luxuration”) which is peculiar to pork eaters. The connective tissue, furthermore, acts like a sponge, and causes the typical cushion-like dilation of the connective tissue (water retention).
The storing of these mucous substances in sinews, ligaments, cartilages, etc. can be dangerous and can result in rheumatism, arthritis, and arthroses, and damages to intervertebral discs, to name a few.
This is due to the obstructions of the basic material of the connective tissue (as found in humans, and also in wethers) causing the connective tissue to become soft resulting in the loss of resistance. It is now that the work of Bier (Professor August Bier. [1 861-1949], surgeon in Berlin/West Germany) should be mentioned. Bier injected experimental animals with sulphur which led to the mobilization and separation of tissue sulphur. The basic materials of the cartilages lost sulphur, thereby becoming firmer with greater powers of resistance. Clearly sulphur baths work in this same way, by mobilizing the sulphur in tissues. It has been proven that the firmer and more resistant a cartilage Is, the less sulphur it contains.
This was so prevalent that in order to completely heal urticaria as well as assure no recurrence of it, the treatment had to include a diet completely free of pork. This included all varities of sausage as all types of sausage contain some kinds of pork (unless otherwise guaranteed to be pork free).
The amount of inflammation and itching due to the consumption of pork depends upon the content of histamine and imidazoles, such as ergothionine which initiates the inflammatory processes. This can also be established by experimental inducement.
By injecting histamine into the system, stomach ulcers can be brought on experimentally as well as skin irritations, inflammations and various allergic disorders such as asthma, hay fever, rhinitis vasomotorica as well as irregular heart beat and even cardiac infractions. Therefore, people who are in “high risk” categories or patients with histories of heart conditions should always refrain from eating pork.
6. A further stress factor found in pork Is a certain factor in the blood which research has not yet been properly able to define. It has been referred to as an oncogenic agent (Nieper), endobiortt (Enderlein), as siphonospora polymorpha (von Brehmer), or as erythrocyte enclosures (Scheller). It has yet to be ascertained whether and to what extent these different factors are identical or whether at the onset of cancer they should be regarded as initiators; that is to say the causal factors, as they are regarded in Speransky’s (Russia) research, or merely as indicators or pointers.
Pig’s blood is extremely rich in these sporiferous inclusions which, according to recent work, are to be regarded as migrating (from damaged cells) or as dying rnetochondria.
7. Another very important toxic factor in pork is the influenza virus which, according to Shope (Professor at the London Institute for Virus Research), remains infectious in the lungs of pigs. As pork is used in sausage, hot dogs, etc. this organism is always found in these products transmitting the flu virus through consumption. These organisms then migrate to their biological origin (according to Lettré) which, in this case, is the connective tissue of the lungs. There it remains dormant until factors of propagation are advantageous, as in spring, for example, when there are shortages of vitamins, lack of sunshine, a.s.o. With the onslaught of sri influenza epidemic, it would appear to be totally due to an airborne infection but in reality is partly due to the virus absorbed through pork consumption.
Consequences and Recommendations
Summary:
Pork must be recognized as a primary factor contributing to disease!
The poisonous substances contained in pork, called sutoxins, cause most of the illnesses which are chronic and ‘difficult to treat. According to Reckeweg’s homotoxicology, these specific stress substances are found to be intercellular, that is,]
Every possible form of treatment as well as chemical therapy was exhausted without positive results. It was then suggested that these leg ulcers could possibly be connected with the soldiers’ eating habits, as the natives showed no signs of this disease. Rations to the soldiers were then based on a diet free from pork, much like that eaten by the Islamic population. This resulted in the immediate relief of the leg ulcer syndrome.
During the lean years of the war and especially those after the war, the health of the population was, practically speaking, good. Few people could eat their fill. Meat from any source was only available in small amounts, pork was rarely ever available. There was very little fat, hardly any sugar, but there were plenty of cereals and grains, i.e., bread and pastries. These were supplemented with potatoes, root crops and fresh vegetables.
During that time there were hardly any cases of inflamed appendix and no gall bladder problems except among those who had managed to kill a black market pig, which was rare. At the same time rheumatism, intervertebral disc damages and similar complaints were almost unknown. This was also true of cardiac ailments, sclerosis, and high blood pressure.
Soon after the currency reform of 1948 was established, pork products, ham arid particularly bacon became readily available and the health picture of the German population completely changed. Inflammation of the appendix, gall bladder disorders, acute eruptions of the skin such as pyodermia, impetigo, carbuncles and sudoriparous abscesses became common place. Upon treating these illnesses with chemical drugs and sulphonamides. chronic mycosis as well as a variety of side effects soon became apparent.
Particularly frightening was the increase in cases of cancer at that time. A great many patients between 60 and 70 years old, who had hitherto been free of disorders, suddenly became ill with stomach complaints which were found to be caused by cancer of the alimentary canal, the stomach or the intestines. The progress of these cases was so instructive and biologically significant, or rather had such causal bases, that certain deductions as to the origin of all illnesses had to be made; this being that the basis of all illnesses are poisons.
Over the years, it was found that many other illnesses, such as arthritis and chronic osteoarthrosis, were to a large extent due to pork consumption, as well as some special diseases such as leucorrhea in women, chronic fistular eruptions, not only those following ear surgery, as for example after otitis, but also those adherent to shot wounds suffered during the war. As these were sustained through the consumption of pork, they were slow to heal, if at all, unless a biological, particularly a homeopathic cure involving complete abstinence of any and all types of pork was undertaken.
The question has come up as to the differences between pork and other forms of meat. This has been very difficult to ascertain due to the lack of authentic literature on the subject, since most of it dealt only with the question of calories, It is, however, possible to establish the following:
1. Pork does not contain an enormous amount of fat, even the so-called “lean pork” in contrast to other types of meat such as beef, lamb, etc. Pork contains much intra-cellular fat or particles of fat inside the cells themselves, while in other animals, the fat is found almost exclusively outside these cells in the connective tissues, in the form of fat cells. Occasionally in aged beef, it is possible to find small amounts of fat in the cells themselves, while in pork, the cells have generally a high percentage of fatty particles. This can, for example be seen when even “lean pork” is fried. It immediately releases fat in a hot frying pan and is usually fried “in its own fat”. Since fat contains about twice as many calories as carbohydrates and proteins, it is, especially among heavy eaters, first of all stored for convenience in the connective tissue. As a result, the adiposity common to those who consume pork, including the other stress substances found in pork, i.e. mucous constituents, can only be broken down with difficulty. This corresponds in part to the “protein fattening” referred to by Wendt.
2. Fat is always associated with cholesterol. Cholesterol is responsible for the formation of the large cholesterol-loaded molecules in the blood which contributes to high-blood pressure and arteriosclerosis, as well as being supplementary factors in cardiac infractions arid disorders of the coronary circulation, and in the peripheral blood vessels, especially in combination with nicotine (smokers). Cholesterol is also found in the walls of cancer cells (Roffo).
3. Special dangers also arise from the sulphur-rich substances of the connective tissue, the mucopolysaccharides (amino-sugars, chondroitine sulphates, hexosamine, glucosamine, etc.) which have a specific mucous character. It is only possible with pork, to produce a sausage easy to spread wherein amino sugar, hexosamine and sulphur derivatives such as chondroitins, sulphuric acid and mucoitin sulphuric acid found in pork are directly responsible for this transaction. They cause a mucous swelling for the connective tissue and then combine with the fat for storage (“Cenapse”, Macheboeuf). From this develops a characteristic swelling reaction (‘Ruben’s luxuration”) which is peculiar to pork eaters. The connective tissue, furthermore, acts like a sponge, and causes the typical cushion-like dilation of the connective tissue (water retention).
The storing of these mucous substances in sinews, ligaments, cartilages, etc. can be dangerous and can result in rheumatism, arthritis, and arthroses, and damages to intervertebral discs, to name a few.
This is due to the obstructions of the basic material of the connective tissue (as found in humans, and also in wethers) causing the connective tissue to become soft resulting in the loss of resistance. It is now that the work of Bier (Professor August Bier. [1 861-1949], surgeon in Berlin/West Germany) should be mentioned. Bier injected experimental animals with sulphur which led to the mobilization and separation of tissue sulphur. The basic materials of the cartilages lost sulphur, thereby becoming firmer with greater powers of resistance. Clearly sulphur baths work in this same way, by mobilizing the sulphur in tissues. It has been proven that the firmer and more resistant a cartilage Is, the less sulphur it contains.
Due to the predominantly large amounts of mucous
connective tissue in pork, the sulphur content is extreme. This can be
demonstrated by putrefaction tests. The tissue-sulphur is actually
decomposed by putrefaction and digestive processes resulting in hydrogen
sulphide (H2S), which is easily recognizable due to its pungent odor.
Comparative experiments in putrefaction were simultaneously run on pork,
beef and mutton, mutton showing the least amounts of sulphur. Those
carefully sealed test tubes containing pork were removed within only a few
days as the sulphuric smell seeped through and became intolerable. Beef
soon went bad, but did not produce the intolerable smell which
characterized pork. Mutton, after three weeks, had undergone little
putrefaction. Lettre
(Professor of Pathology in Heidelberg/West Germany) conducted experiments for living cell therapy and has shown with radio-active labeled animal tissues, organs and glands, that the decomposition products of tissues, upon being absorbed by the body, generally migrate to where they biologically belong.
(Professor of Pathology in Heidelberg/West Germany) conducted experiments for living cell therapy and has shown with radio-active labeled animal tissues, organs and glands, that the decomposition products of tissues, upon being absorbed by the body, generally migrate to where they biologically belong.
This could be confirmed experimentally. Patients who have
eaten a great deal of bacon (produced from the flesh of the pig’s back)
show typical fatty folds at the back of the neck. The same is true from
consumption of bacon derived from the pig’s stomach area, as these
patients show thick bulges of fat in their own stomach areas.
People who eat ham, especially
women, show irregular deformation in the buttock and hip areas without
even realizing that ham was the cause.
4. Pork is rich in growth hormones which is generally
regarded as the prime cause of inflammations and swollen tissues. The
consumption of pork is also attributed to a certain extent, with having
some effect on the “acromegaly” or pathological protrusion of the chin and
other prominent skeletal parts of the body, in particular adiposity as
well as increase in general tendency to abnormal growth. This is
particularly. true in the growing trend towards cancer where damaged
tissues of an earlier toxic (possibly chemotherapeutic) treatment is
concerned.
As cancer can be caused experimentally in laboratory
animals, as in experiments with bacon, it became increasingly clear that
after the currency reform in Germany, patients between 60 and 70 years of
age with existing disposition were quickly stricken with cancer. As the
means had become available, they more often had a snack with smoked bacon.
This contains not only cholesterol (and according to Roffo, the principal
material found in the walls of cancer cells) but also the growth hormones
through which the cancer growth is promoted, and not least of all,
benzpyrene, - a constituent of smoke - which is typically viewed as a
carcinogenic (cancer forming poison).
5. Then there are the skin irritating effects from the
histamine content in the pork. These irritations are often accompanied by
inflammatory processes such as boils and carbuncles; also inflammation of
the appendix, gall bladder disorders, inflamed veins, leucorrhea in women,
abcesses and phlegmons. The histamine can also be responsible for such
skin diseases as nettle rash, eczema, dermatitis, neurodermatitis as well
as other dermatoses. Chronic cases of urticaria (nettle rash) in elderly
female patients and among young children respond very well to the
homeopathic treatment of Apis 1 2x and Sulphur 30x but recur persistently
among the elder patients, especially among those women who eat pork.This was so prevalent that in order to completely heal urticaria as well as assure no recurrence of it, the treatment had to include a diet completely free of pork. This included all varities of sausage as all types of sausage contain some kinds of pork (unless otherwise guaranteed to be pork free).
The amount of inflammation and itching due to the consumption of pork depends upon the content of histamine and imidazoles, such as ergothionine which initiates the inflammatory processes. This can also be established by experimental inducement.
By injecting histamine into the system, stomach ulcers can be brought on experimentally as well as skin irritations, inflammations and various allergic disorders such as asthma, hay fever, rhinitis vasomotorica as well as irregular heart beat and even cardiac infractions. Therefore, people who are in “high risk” categories or patients with histories of heart conditions should always refrain from eating pork.
6. A further stress factor found in pork Is a certain factor in the blood which research has not yet been properly able to define. It has been referred to as an oncogenic agent (Nieper), endobiortt (Enderlein), as siphonospora polymorpha (von Brehmer), or as erythrocyte enclosures (Scheller). It has yet to be ascertained whether and to what extent these different factors are identical or whether at the onset of cancer they should be regarded as initiators; that is to say the causal factors, as they are regarded in Speransky’s (Russia) research, or merely as indicators or pointers.
Pig’s blood is extremely rich in these sporiferous inclusions which, according to recent work, are to be regarded as migrating (from damaged cells) or as dying rnetochondria.
7. Another very important toxic factor in pork is the influenza virus which, according to Shope (Professor at the London Institute for Virus Research), remains infectious in the lungs of pigs. As pork is used in sausage, hot dogs, etc. this organism is always found in these products transmitting the flu virus through consumption. These organisms then migrate to their biological origin (according to Lettré) which, in this case, is the connective tissue of the lungs. There it remains dormant until factors of propagation are advantageous, as in spring, for example, when there are shortages of vitamins, lack of sunshine, a.s.o. With the onslaught of sri influenza epidemic, it would appear to be totally due to an airborne infection but in reality is partly due to the virus absorbed through pork consumption.
General and Medical Information
But any thinking person who reads his newspapers
intelligently forms a picture — before it is too late — of the actual
dangers of pork. Many assume that “a little can’t do any harm,” which
proves wrong. If one has been keeping strictly off pork for weeks or
months, then eating only a very small amount will possibly act “like a
poison” which will soon make itself evident in the weaker spots of the
constitution (Loci minoris resistentiae). This once happened to the author
himself several years ago.
Since the student, later on the doctor, will not learn anything either from his studies at the university or in his clinical work in hospitals about the stress factors of pork, other than its uncomparably high calorie content, there are only few competent doctors who can give accurate information about this diet problem.
Since the student, later on the doctor, will not learn anything either from his studies at the university or in his clinical work in hospitals about the stress factors of pork, other than its uncomparably high calorie content, there are only few competent doctors who can give accurate information about this diet problem.
Furthermore, anyone who is not familiar with
homotoxicology and the fine differentiation in the phase change which can
be observed after consumption of pork and does not know how to record it
(i.e., the formation of abscesses after the implantation of live cells
when pork, bacon, ham, sausages, etc. are eaten) will probably become
conscious of the actual biological significance later in life, as well as
those dangers associated with eating pork in any form. When finally the
homotoxicologically recognized connection between consumption of pork and
illnesses are realized this will all be brought home to him.
Consequences and Recommendations
This does not represent a new theory about the injurious
effects of pork consumption, but only states those which stem from the
laws of Moses and Mohammed as well as the unusual results of observations
of patients, the author’s own family and even himself. From these it had
to be conceded that the ever increasing number of illnesses due to the
consumption of pork in many ways correspond to the religious instructions
given to the Jews arid to the Islamic population and are absolutely
justified. Even without the risk of trichinosis, which can also affect
bears, rats, mice, dogs, wolves and other animals, the stress factors
found in pork alone are enough to fully justify these ideas.
Fortunately, quality restaurants are to be found in every town whose pure food (i.e., without the addition of pork) is prepared in a natural way and where, for example, cheese dishes are not ruined by adding ham.
Restaurant owners would soon see a marked difference in their profits if patrons avoided their establishments after having an especially well recommended meal which in some way contained pork and were to realize their suffering from biliary gallstones, inflammations of the appendix, inevitable gain in weight, high blood pressure, fatty degeneration of the liver, or other dreaded diseases, particularly arthritis and arthrosis, was a direct result of pork consumption.
Hopefully this paper will help all those who have not yet become aware of the dangers of eating pork to change their dietary habits to exclude pork; it would be a great accomplishment. This does not mean a diet which is monotonous, but to the contrary can be one that is both pleasantly varied and one that meets the biological requirements, this will result in a diminished yearning for fats as well as a positive effect on one’s general health which can be enjoyed for many years.
As a result of investigations, this firm advice should be given to patients:
Always avoid eating pork even in the smallest amount. If you have avoided eating pork for a few weeks, then occasional pork consumption of small amounts will produce an immediate increase in the defense system of the body which will appear as itching, inflammation or pains in weakened points of the body, disorders of the gall bladder (colics), inflammation of the appendix, rheumatic pains, etc. There may also be other inflammations or pre-warning signs such as tiredness, as well as a deterioration of eczema, irritation and dermatitis. All of these are symptoms caused by the poisonous nature of pork.
In any event, many illnesses and the unhappiness they bring to you and your family can be avoided, providing you eliminate all forms of pork, and only buy sausages and meats that are absolutely pork-free.
Once you have kept a strict adherence to a pork free diet, you will begin to recognize when you have eaten food, which unknown to you, actually contained pork; simply due to the effect it has upon your own health.
It should always be remembered that the whole pig consists of low grade material, fat, mucous, irritants, ichorous and other substances which will cause inflammation as well as dangerous hormones which when eaten and absorbed by the human intestinal tract decompose into ichor.
Therefore, the only way to prevent ichorous illnesses is, to advise your patients of keeping a strict ban on all types of pork. Beef, veal, mutton, fowl and venison can be eaten without hesitation. Rabbit and hare should also be avoided.
Prove to yourself that this information is genuine by abstaining from pork consumption. Be critical with yourself and reject all arguments. This abstinence in addition to biological and homeopathic treatment and natural methods, such as compresses, hydrotherapy, etc. will soon render improved health for yourself and all the members of your family. Disorders arising from the unintentional consumption of pork will be quick to heal through these natural processes as they allow the actual detoxication and removal of all the poisons and stress factors in pork.
Healing, according to homotoxicology, means becoming free of toxins and toxin-damages.
Health, according to homotoxicology, means being free of toxins and toxin-damages.
These fundamental, time-honored principles based on the
laws of nature call for a strict ban on eating pork by all people. These
laws have been firmly established in the Jewish and Islamic religions and
are necessary in the civilized Western world, not least to avoid enormous
health-care expenses.Fortunately, quality restaurants are to be found in every town whose pure food (i.e., without the addition of pork) is prepared in a natural way and where, for example, cheese dishes are not ruined by adding ham.
Restaurant owners would soon see a marked difference in their profits if patrons avoided their establishments after having an especially well recommended meal which in some way contained pork and were to realize their suffering from biliary gallstones, inflammations of the appendix, inevitable gain in weight, high blood pressure, fatty degeneration of the liver, or other dreaded diseases, particularly arthritis and arthrosis, was a direct result of pork consumption.
Hopefully this paper will help all those who have not yet become aware of the dangers of eating pork to change their dietary habits to exclude pork; it would be a great accomplishment. This does not mean a diet which is monotonous, but to the contrary can be one that is both pleasantly varied and one that meets the biological requirements, this will result in a diminished yearning for fats as well as a positive effect on one’s general health which can be enjoyed for many years.
As a result of investigations, this firm advice should be given to patients:
Always avoid eating pork even in the smallest amount. If you have avoided eating pork for a few weeks, then occasional pork consumption of small amounts will produce an immediate increase in the defense system of the body which will appear as itching, inflammation or pains in weakened points of the body, disorders of the gall bladder (colics), inflammation of the appendix, rheumatic pains, etc. There may also be other inflammations or pre-warning signs such as tiredness, as well as a deterioration of eczema, irritation and dermatitis. All of these are symptoms caused by the poisonous nature of pork.
In any event, many illnesses and the unhappiness they bring to you and your family can be avoided, providing you eliminate all forms of pork, and only buy sausages and meats that are absolutely pork-free.
Once you have kept a strict adherence to a pork free diet, you will begin to recognize when you have eaten food, which unknown to you, actually contained pork; simply due to the effect it has upon your own health.
It should always be remembered that the whole pig consists of low grade material, fat, mucous, irritants, ichorous and other substances which will cause inflammation as well as dangerous hormones which when eaten and absorbed by the human intestinal tract decompose into ichor.
Therefore, the only way to prevent ichorous illnesses is, to advise your patients of keeping a strict ban on all types of pork. Beef, veal, mutton, fowl and venison can be eaten without hesitation. Rabbit and hare should also be avoided.
Prove to yourself that this information is genuine by abstaining from pork consumption. Be critical with yourself and reject all arguments. This abstinence in addition to biological and homeopathic treatment and natural methods, such as compresses, hydrotherapy, etc. will soon render improved health for yourself and all the members of your family. Disorders arising from the unintentional consumption of pork will be quick to heal through these natural processes as they allow the actual detoxication and removal of all the poisons and stress factors in pork.
Healing, according to homotoxicology, means becoming free of toxins and toxin-damages.
Health, according to homotoxicology, means being free of toxins and toxin-damages.
Summary:
Pork must be recognized as a primary factor contributing to disease!
The poisonous substances contained in pork, called sutoxins, cause most of the illnesses which are chronic and ‘difficult to treat. According to Reckeweg’s homotoxicology, these specific stress substances are found to be intercellular, that is,]
1) as cholesterol-loaded macromolecules in the blood in
cases of hypertonia, arteriosclerosis. plethora and in the walls of the
cancer cells (so-called neoplasma phases);
2) as histamine and as imidazole bodies in cases of urticaria, herpes, dermatitis, eczema (causing itching), initiating inflammatory processes with furuncles, carbuncles, fluor albus, appendicitis, cholangitis, cholecystitiS, thrombophlebitiS and phlegmonS;
3) as growth hormone in promoting inflammatory and growth tendencies in cases of adipositas, acromegaly, neoplasma phases and hyperplasia;
2) as histamine and as imidazole bodies in cases of urticaria, herpes, dermatitis, eczema (causing itching), initiating inflammatory processes with furuncles, carbuncles, fluor albus, appendicitis, cholangitis, cholecystitiS, thrombophlebitiS and phlegmonS;
3) as growth hormone in promoting inflammatory and growth tendencies in cases of adipositas, acromegaly, neoplasma phases and hyperplasia;
4) as fatty acids in cases of hypotonia, polycythemia;
5) as mesenchymal, mucous substances rich in sulfur (amino sugars, hyaluronic acid, glucosamine, and others) in cases of myogelosis, arthrosis, osteochondrosis, rheumatism and arthritis;
6) as oncogenic agent;
7) as influenza virus.
Hence, the pathological symptoms referred to, can be completely cured through biological treatment only, provided that a total abstinence from pork is observed.
5) as mesenchymal, mucous substances rich in sulfur (amino sugars, hyaluronic acid, glucosamine, and others) in cases of myogelosis, arthrosis, osteochondrosis, rheumatism and arthritis;
6) as oncogenic agent;
7) as influenza virus.
Hence, the pathological symptoms referred to, can be completely cured through biological treatment only, provided that a total abstinence from pork is observed.
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