I find it very curious that of all of the meats that Peter D'Adamo restricts for their lectins, that Pork is an Avoid for ALL BLOOD TYPES.
I wonder how much ill health can be traced to the beloved Ham of those from the Land of Ire? Well... that and the ergot in the Whiskey...
The very word Noahide brought my consciousness to the deception of being 'just' AUNTY SHEMETIC. All three sons have manipulated the entire world into a ball of shit that only a planet-sized Dung Beetle could move. So this is where Diversity and Inclusion should be practiced. Aunty Noetic.
I haven't eaten pork in... Many decades. Never liked ham or bacon even as a child. Roast pork was ok... But yeah. Stopped eating it once I hit adulthood.
They take pig tissue, denature the proteins with gluteraldehyde so that there are no antigens on it then sew it into people as heart valves. They're warranteed for about 10 years then you have to come in for a replacement.
With the qoute from the protocols about drinking blood, it reminds me of drinking the blood of christ, aka wine/alcohol. But i dont know the context of the qoute.
And the first qoute about pigs reminds me a LOT about the movie Spirited Away, mostly the beginning.
Your connection to the communion blood ritual of christianity is incredibly insightful. I don't know of anyone who made that connection before. Certainly not me.
I've been inside a commercial piggery. I've always wondered how a caged animal can put on so much muscle without exercise....
I don't know what growth hormones do butt could the process be modelled off those freaks that you wrote about in Same Pig, who purposely infected their sheep with liver fluke to increase the fat content?
In the same book I read about the history of " Freibank" how they justified selling worm infested or rotting meat by allocating clauses: this grade must be sold cooked, salted...etc.
Today they leave the health and safety operation- the cooking- to the customer... " I'd like it rare please!"...or the sous chefs ( sounds same piggish!).. Suez canal... sewerage....suss.
I don't know when they introduced nitrates into the meat salting process or if it's just colouring poison to keep it looking " fresh, butt I know how small butchers sell grades of meat here ( they grade it themselves by stink factor-
1. Even fresh stuff is coloured cos it goes grey within hours.
2. If not sold within a couple of days the marinate it with some doof that colours and flavours it- blackbean, chilli, paprika etc.
3 highly salted and encased in synthetic or real intestines.
So they probably Also somehow negated the antiparasitic benefits of salting ' fresh' raw meat too!
How many antibiotic resistant strains are being consumed? .....too many questions... best just not too eat the tortured little buggers!
Pork is an avoid protein for all blood types.
Yes, very impure, because Pigs sweat by inside !!!!!
I've always thought that pork smelled like a nasty old-man's T-shirt.
If that could even be ignored I can't get past the trichinella.
Yes ,very impure, because Pigs sweat by inside !!!!
HOLY CARP! LADY...
I answered comments in reverse order and I said the same thing, then saw that YOU were the first commentatoress and you said it before "I".
Good on, yuh, luv.
I won't watch it. Just the picture makes my heart ache. I stopped eating pork recently... I will not be Noahided.
I find it very curious that of all of the meats that Peter D'Adamo restricts for their lectins, that Pork is an Avoid for ALL BLOOD TYPES.
I wonder how much ill health can be traced to the beloved Ham of those from the Land of Ire? Well... that and the ergot in the Whiskey...
The very word Noahide brought my consciousness to the deception of being 'just' AUNTY SHEMETIC. All three sons have manipulated the entire world into a ball of shit that only a planet-sized Dung Beetle could move. So this is where Diversity and Inclusion should be practiced. Aunty Noetic.
Ah yes. Jordan. A wonderful river. There is no river Jacob but I come from his sons.
I haven't eaten pork in... Many decades. Never liked ham or bacon even as a child. Roast pork was ok... But yeah. Stopped eating it once I hit adulthood.
I wonder if bacon-bits are kosher?
Hmmmmm. Could be… LOLOL!
I've always been weary of pig farmers. Didn't watch the video.
PIGS are people too ya know.... & some people are pigs.
Nothing good can come of this.
They take pig tissue, denature the proteins with gluteraldehyde so that there are no antigens on it then sew it into people as heart valves. They're warranteed for about 10 years then you have to come in for a replacement.
They can never sell ya anything without a built in fail date. I feel bad for the pigs. They such intelligent animals.
Look into the Robert Picton piggery in BC Canada. Horrifying story there, and Turdeau frequented his human hunting safaris apparently.
All probably 1000% true & then some ...... sick fucks!
Pork...also HU Man, the other white meats!
you have no idea what kind of self-restraint it took to not be that guy who wrote that...
I'm so glad that you did it for me.
🤣
With the qoute from the protocols about drinking blood, it reminds me of drinking the blood of christ, aka wine/alcohol. But i dont know the context of the qoute.
And the first qoute about pigs reminds me a LOT about the movie Spirited Away, mostly the beginning.
Ho Li Crap!
Chinese exclamation!
Your connection to the communion blood ritual of christianity is incredibly insightful. I don't know of anyone who made that connection before. Certainly not me.
I've been inside a commercial piggery. I've always wondered how a caged animal can put on so much muscle without exercise....
I don't know what growth hormones do butt could the process be modelled off those freaks that you wrote about in Same Pig, who purposely infected their sheep with liver fluke to increase the fat content?
In the same book I read about the history of " Freibank" how they justified selling worm infested or rotting meat by allocating clauses: this grade must be sold cooked, salted...etc.
Today they leave the health and safety operation- the cooking- to the customer... " I'd like it rare please!"...or the sous chefs ( sounds same piggish!).. Suez canal... sewerage....suss.
I don't know when they introduced nitrates into the meat salting process or if it's just colouring poison to keep it looking " fresh, butt I know how small butchers sell grades of meat here ( they grade it themselves by stink factor-
1. Even fresh stuff is coloured cos it goes grey within hours.
2. If not sold within a couple of days the marinate it with some doof that colours and flavours it- blackbean, chilli, paprika etc.
3 highly salted and encased in synthetic or real intestines.
So they probably Also somehow negated the antiparasitic benefits of salting ' fresh' raw meat too!
How many antibiotic resistant strains are being consumed? .....too many questions... best just not too eat the tortured little buggers!
It’s a damn good read too!