Page 31 - Fall2011

does not produce any blood coagulation or including cardiovascular disease, cancer, autoim- Consuming
other visible changes in the blood at five mune disorders and others. 2
hours after eating. What is it about unmarinated cooked pork processed
3. Consuming unmarinated cooked pastured that may produce biochemical inflammation forms of
lamb does not produce any blood coagulation and early blood clotting? A literature search pastured
or other visible changes in the blood at five revealed use of pork in the Materia Medica of
hours after eating. ancient China. In Chinese medicine, “pork has uncured pork,
4. No changes in white blood cell activity, white the medical properties of being bitter, somewhat including

blood cell clumping, crystals, microbes, or cooling, and slightly poisonous, and was used for bacon and
spicules (indicating liver stress), were found chronic madness.” Yet pork is the most common
3
before or after consumption of all five prepa- meat consumed in China, indeed throughout prosciutto, do
rations of pork and lamb. Asia. Usually it is marinated in vinegar before not produce
it is cooked; pickled pork is also a common dish any blood
The results suggest that unmarinated cooked throughout Asia.
pastured pork may be unique in producing these It is well known that allergies cause un- coagulation
coagulation effects on the blood, which also ap- wanted inflammation. Is this a possible link? or other
peared quite rapidly, in less than ten minutes after In modern medicine, meat allergies are rare in visible
blood draw, and did not clear up during an hour adults, typically outgrown during the first few
of observing the blood under the microscope. years of life. Those who are allergic to pork are changes in
4
The early blood coagulation and clotting typically sensitive to pork serum albumin. the blood at
observed after consuming cooked unmarinated There is also an interesting link that has been five hours
pork are adverse changes in the blood. A shorter found between sensitivity to pork meat and cats,
blood coagulation time is associated with in- as these two allergies are frequency associated, after eating.
creased systemic biochemical inflammation as suggesting a crossed allergenicity. That is, those
5
well as the possible formation of blood clots in with allergy to pork frequently have respiratory
the body, as in heart attack or stroke. This condi- allergies to cats. However, in this study, the
tion in the blood, if chronic, is associated with subjects were allergic neither to pork nor cats.
increased risk of chronic degenerative disease, In searching the modern scientific and medical

FIGURE 12. This chart and accompanying table show the FIGURE 13. This chart and accompanying table show the
average values of scores for blood coagulation variables average values of scores for blood coagulation variables for
for the three subjects before and after consuming the three subjects before and after consuming marinated
unmarinated cooked pork chops. The pre-post differences cooked pork chops. The pre-post differences are
for rouleaux, RBC aggregation, and fibrin are significant. insignificant.

Wise Traditions FALL 2011 FALL 2011 Wise Traditions 31

82725_WAPF_Txt.indd 31 9/20/11 10:27 AM