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literature for clues, nothing was uncovered that might explain the results ACKNOWLEDGMENT
of this study. This study was supported in part by a small
What is most notable, however, is that the results demonstrate the grant from the Weston A. Price Foundation.
wisdom of traditional food preparation. The processing of pork in cus-
tomary ways by salts and acidic marinades makes pork safe for consump- Beverly Rubik, Ph.D. is president and founder
tion—not only by inactivating parasites, killing off noxious bacteria that of the Institute for Frontier Science in Oakland,
may cause food poisoning, and promoting safe fermentations in the meat California. She is also a faculty member at
that add flavor; traditional processing of pork also seems to prevent the several universities and maintains a consulting
inflammatory and blood clotting effects as observed here through live practice. For more information about her work,
blood analysis, although we do not know why. We speculate that raw pork contact her at brubik@earthlink.net or call (510)
contains a toxin, unidentified to date, and that heat alone from cooking 428-4084.
cannot destroy it, but that fermentation with salt, and also acid plus heat,
do so. This toxin in pork, if it exists, is therefore heat-stable and requires REFERENCES
further denaturation by salt or acid in order to detoxify it. This is exactly 1. Rodriguez-Canul, R.; Argaez-Rodrigues, F, et al. (2002)
Taenia solium Metacestode Viability in Infected Pork
what traditional pork preparation provides. after Preparation with Salt Pickling or cooking methods
common in Yucatan, Mexico. Journal of Food Protection
65(4):666-669.
2. Rubik B (2009) Pilot Research Study: Live Blood Analysis
of Adults Comparing the Weston A. Price Foundation
FIGURE 14. This chart Diet and the Conventional Modern Diet. Wise Traditions
in Food, Farming, and the Healing Arts Vol 10(4): 35-43.
and accompanying 3. Lo, V; Barrett, P. (2005). Cooking Up Fine Remedies: On
table show the average the Culinary Aesthetic in a 16th Century Chinese Materia
values of scores for Medica. Medical History 49:395-422.
blood coagulation 4. Restani, P; Ballabio, C; Tripodi, S; Fiocchi A. (2009)
variables for the three Meat Allergy. Current Opinion in Allergy and Clinical
Immunology 9(3): 265-269.
subjects before and after 5. Drouet, M; Boutet, S; Lauret, MG; Chene, J; Bonneau,
consuming bacon. The JC; Le Sellin, J; Hassoun, S; Gay, G; Sabbah, A. (1994)
pre-post differences are The Pork-Cat Syndrome or Crossed Allergy Between Pork
insignificant. Meat and Cat Epithelia. Allerg Immunol 26(5):166-8.

FIGURE 15. This chart
and accompanying table
show the average values
of scores for blood
coagulation variables for
the three subjects before
and after consuming
proscuitto. The pre-
post differences are
insignificant.

FIGURE 16. This chart and accompanying table
show the average values of scores for blood
coagulation variables for the three subjects
before and after consuming lamb chops. The
pre-post differences are insignificant.
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