Page 28 - Fall2011

Not a single hours after consuming the unmarinated cooked apple cider vinegar (with the “mother”). The
free-floating pork chop. His RBCs are completely congealed subject’s blood looks completely normal before
in tight rouleaux. Additionally, Figure 3 shows consuming this pork chop. Then, five hours after
RBC was that the blood has a high level of fibrin as well consuming the same size portion of a marinated
observed as rouleaux. Not a single free-floating RBC was pork chop, the subject’s blood is shown in Figure
throughout observed throughout his blood sample after he 5. The RBCs in this blood sample show a very
consumed the unmarinated cooked pork. This slight stickiness or tendency to aggregate, and a
his blood subject also felt considerable fatigue about two few platelet aggregate forms are seen, with no

sample hours after eating the pork chop, although he fibrin. The subject’s blood is largely unchanged
after he insisted that he was not sleep deprived that day. from before. The other two subjects showed es-
The other two subjects showed similar sentially no change before or after consumption

consumed the blood results following consumption of the un- of the marinated cooked pork.
unmarinated marinated cooked pork chop. Two of the three Figure 6 shows the blood of the female sub-

cooked pork. subjects felt fatigued after eating the pork chop, ject, age thirty-seven, fasted, prior to consuming
four strips of uncured pastured bacon. Again, this
which suggests reduced peripheral blood circu-
lation due to RBC stickiness and aggregation. subject’s blood is normal and healthy, without
Because the tiniest microcapillaries are smaller any RBC aggregates or fibrin. Figure 7 shows
than the diameter of a single blood cell, each cell the blood of the same subject, five hours after
must pass through singly and deform its shape consuming the bacon. The subject’s RBCs are
in order to do so; blood cell aggregates simply not aggregated; there is only a minuscule amount
cannot pass through them. of platelet aggregates and fibrin. This blood is
By contrast, all three subjects reported essentially unchanged over baseline. The other
no fatigue or other symptoms after eating the two subjects’ blood samples also appear about
marinated cooked pork chop. Figure 4 shows the the same, before and after consumption of bacon,
same subject’s fasted blood on another day prior too.
to eating marinated pork. The same cut of pork Figure 8 shows the blood of a subject, male,
was marinated in the refrigerator for twenty-four fifty-two, prior to consumption of prosciutto.
hours, completely submerged in unfiltered live This blood looks normal and healthy, with sev-

FIGURE 2. Microphotograph
of blood of male, 52, five
hours after consuming the
unmarinated cooked pork chop.
RBCs are entirely stuck together
in rouleaux (stacks of coins)
formations. This blood condition
disrupts the microcirculation.

FIGURE 1. Microphotograph of blood of male,
52, before consuming the unmarinated cooked FIGURE 3. Microphotograph
pork chop. RBCs are seen as round cells, and of blood of male, 52, five
small white patches of platelet aggregates are hours after consuming the
seen. This is the picture of normal, healthy unmarinated cooked pork chop.
blood. RBCs are entirely stuck together
in rouleaux (stacks of coins)
formations, and a high level of
fibrin, white threads, means
that early blood clotting has
transpired.

28 Wise Traditions FALL 2011 FALL 2011 Wise Traditions

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