Page 30 - Fall2011

tight stacks like rolls of coins seen on edge; this study as the sample was small.
• Other looser aggregates of RBCs (non-rouleaux); Figures 14, 15 and 16 depict the mean val-
• Stickiness of RBCs, which appears as cells try to break away from ues of these same coagulation factors for before
each other; and after consumption of bacon, prosciutto and
• Platelet aggregates, which appear as a grey sludge in the blood plasma; lamb for the three subjects. The results of these
• Fibrin, which appears as white threads in the blood plasma; are similar to those for the marinated pork, with
• Spicules, short forms of fibrin that appear in small clusters in the blood no significant changes observed before or after
plasma; consumption of these meats.
• Shape changes in RBCs, cell distortions involved in the clotting process.
CONCLUSIONS
Figure 12 shows the results of the mean values of the three subjects’ 1. Consuming unmarinated cooked pastured
scores of the three most prevalent blood coagulation factors seen to occur pork produces blood coagulation and clotting
after consuming cooked unmarinated pork, which were rouleaux, RBC in blood examined at five hours after eating;
aggregates and fibrin. Compare this with Figure 13, which shows the mean however, consuming marinated cooked pork
values of the three subjects’ scores after consuming cooked marinated pork. does not produce any blood coagulation or
The difference between these two charts is striking as well as significant. clotting.
It is clear that consuming umarinated cooked pork shows a significant 2. Consuming processed forms of pastured un-
coagulation effect on the blood. However, no statistics are calculated in cured pork, including bacon and prosciutto,

FIGURE 8. Microphotograph of blood of male, FIGURE 10. Microphotograph of blood of female,
52, before consuming proscuitto. RBCs are free 37, before consuming an unmarinated cooked
to move. This blood appears normal and healthy lamb chop. This blood appears normal and
with several platelet aggregates and a white blood healthy with only a few platelet aggregates.
cell present.

FIGURE 9. Microphotograph of blood of male, 52, FIGURE 11. Microphotograph of blood of female,
five hours after consuming proscuitto. This blood 37, five hours after consuming an unmarinated
appears normal and healthy. There is no apparent cooked lamb chop. This blood appears normal
change over the initial blood test, as shown in and healthy with only a few platelet aggregates.
Figure 8. No changes are observed over the sample shown
in Figure 10.
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