Chankyaa I like ur name !
Wl goats were easy to keep by Poor's then cow or buffalo
How u will clean lol ? The killing bacteria exist in there blood and meat lol
Please read this...it's one of on internet and u will find hundreds of
There are many religions that specifically forbid the consumption of pork. The meat is considered “unclean” and non-kosher. Is there a reason for this? Is there more to this religious teaching that we should all be aware of?
It seems as though the religions that condemn pork consumption are on to something, in fact there are many scientific claims to back this up.
Pigs are scavengers by nature, which means that they will eat almost anything, including rotten food, feces, urine, carcasses and even cancerous growths. Unfortunately the digestive system of a pig is incapable of effectively removing these accumulated toxins from the body because a pig will digest its food entirely in about 4 hours. This is simply not long enough to remove the excess toxins that were ingested, these toxins are then stored directly in the fat cells and organs of the pig itself.
“Sweating like a pig” yet? Ironically enough, that statement isn’t true -pigs do not have sweat glands which means they are unable to remove excess toxins by sweating (like we do). So naturally this means that pork meat would be a much more toxic meat than others and when you consume it you would be taking in those toxins as well. With our current environments, we really don’t need to expose our bodies to even more toxins if we don’t have to.
According to an investigation by
Consumer Reports, 69% of all raw pork samples tested (of about 200 samples) were contaminated with a dangerous bacteria known as Yersinia enteroclitica. This bacteria can cause fever, gastrointestinal illness, diarrhea, vomiting and cramps.
Ground pork was more likely to be contaminated than pork chops. This pork also tested positive for other contaminants including a controversial drug called ractopamine, which is banned China and Europe. Many of the bacteria that were found in the pork were actually resistant to multiple antibiotics, which makes treatment problematic and potentially lethal if you were to get sick.
According to the report:
“We found salmonella, staphylococcus aureus, or listeria monocytogenes, more common causes of foodborne illness, in 3 to 7 percent of samples. And 11 percent harbored enterococcus, which can indicate fecal contamination and can cause problems such as urinary tract-infections.”
Pigs are a host to a number of parasites, viruses and other organisms, many of which can be directly transmitted to humans, some include:
- Taenia solium -an intestinal parasite that can cause tissue infection and loss of appetite.
- Menangle virus –a virus that can cause fever, chills, rashes, headaches and sweating.
- Trichinella –A parasitic roundworm that can cause edema, myalgia, fever and malaise.
- Hepatitis E –A viral inflammation that can cause fatigue, nausea and jaundice. More severe cases can lead to liver fibrosis and cirrhosis.
The study does indicate that if you were to cook the pork properly you can reduce the risk of the these parasites affecting you, but there is no guaranteed temperature for safety when it comes to pork.
If you still choose to consume pork, follow the following guidelines to increase safety.
As issued by
Consumer Reports:
- When cooking pork, use a meat thermometer to ensure that it reaches the proper internal temperature, which kills potentially harmful bacteria: at least 145° F for whole pork and 160° F for ground pork.
- Keep raw pork and its juices separate from other foods, especially those eaten raw, such as salad.
- Wash your hands thoroughly after handling raw meat.
- Choose pork and other meat products that were raised without drugs. One way to do that is to buy certified organic pork, from pigs raised without antibiotics or ractopamine.
- Look for a clear statement regarding antibiotic use. “No antibiotics used” claims with a USDA Process Verified shield are more reliable than those without verification. Labels such as “Animal Welfare Approved” and “Certified Humane” indicate the prudent use of antibiotics to treat illness.
- Watch out for misleading labels. “Natural” has nothing to do with antibiotic use or how an animal was raised. We found unapproved claims, including “no antibiotic residues,” on packages of Sprouts pork sold in California and Arizona, and “no antibiotic growth promotants” on Farmland brand pork sold in several states. We reported those to the USDA in June 2012, and the agency told us it’s working with those companies to take “appropriate actions.” When we checked in early November, Sprouts had removed the claim from its packages.
What About Organic Pasture Raised Pork?
While this pork is obviously going to be much better for you to consume, it is very hard to find, and still poses certain health concerns. Pasture raised pork is very susceptible to Trichinella spiralis infection, also known as the “pork worm.” Trichinella is one of the most widespread parasites in the whole world, it has the potential to cause some very serious health concerns
What it has to do wd pic of prophet Muhammad saww ?sigh
I am talking abt it's animal like we use goat n buffalo for milk for god sake
This is every person thinks when he come to this point
Lol Islam has nothing to do like cow in Hinduism
Pork is dangerous for health so science now claims to those words that were ordered us 1400 yrs ago even before Islam as wl
Wl here is reasons why we shouldn't eat pork
U can find hundreds of on internet
There are many religions that specifically forbid the consumption of pork. The meat is considered “unclean” and non-kosher. Is there a reason for this? Is there more to this religious teaching that we should all be aware of?
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It seems as though the religions that condemn pork consumption are on to something, in fact there are many scientific claims to back this up.
Pigs are scavengers by nature, which means that they will eat almost anything, including rotten food, feces, urine, carcasses and even cancerous growths. Unfortunately the digestive system of a pig is incapable of effectively removing these accumulated toxins from the body because a pig will digest its food entirely in about 4 hours. This is simply not long enough to remove the excess toxins that were ingested, these toxins are then stored directly in the fat cells and organs of the pig itself.
“Sweating like a pig” yet? Ironically enough, that statement isn’t true -pigs do not have sweat glands which means they are unable to remove excess toxins by sweating (like we do). So naturally this means that pork meat would be a much more toxic meat than others and when you consume it you would be taking in those toxins as well. With our current environments, we really don’t need to expose our bodies to even more toxins if we don’t have to.
According to an investigation by
Consumer Reports, 69% of all raw pork samples tested (of about 200 samples) were contaminated with a dangerous bacteria known as Yersinia enteroclitica. This bacteria can cause fever, gastrointestinal illness, diarrhea, vomiting and cramps.
Ground pork was more likely to be contaminated than pork chops. This pork also tested positive for other contaminants including a controversial drug called ractopamine, which is banned China and Europe. Many of the bacteria that were found in the pork were actually resistant to multiple antibiotics, which makes treatment problematic and potentially lethal if you were to get sick.
According to the report:
“We found salmonella, staphylococcus aureus, or listeria monocytogenes, more common causes of foodborne illness, in 3 to 7 percent of samples. And 11 percent harbored enterococcus, which can indicate fecal contamination and can cause problems such as urinary tract-infections.”
Pigs are a host to a number of parasites, viruses and other organisms, many of which can be directly transmitted to humans, some include:
- Taenia solium -an intestinal parasite that can cause tissue infection and loss of appetite.
- Menangle virus –a virus that can cause fever, chills, rashes, headaches and sweating.
- Trichinella –A parasitic roundworm that can cause edema, myalgia, fever and malaise.
- Hepatitis E –A viral inflammation that can cause fatigue, nausea and jaundice. More severe cases can lead to liver fibrosis and cirrhosis.
The study does indicate that if you were to cook the pork properly you can reduce the risk of the these parasites affecting you, but there is no guaranteed temperature for safety when it comes to pork.
If you still choose to consume pork, follow the following guidelines to increase safety.
As issued by
Consumer Reports:
- When cooking pork, use a meat thermometer to ensure that it reaches the proper internal temperature, which kills potentially harmful bacteria: at least 145° F for whole pork and 160° F for ground pork.
- Keep raw pork and its juices separate from other foods, especially those eaten raw, such as salad.
- Wash your hands thoroughly after handling raw meat.
- Choose pork and other meat products that were raised without drugs. One way to do that is to buy certified organic pork, from pigs raised without antibiotics or ractopamine.
- Look for a clear statement regarding antibiotic use. “No antibiotics used” claims with a USDA Process Verified shield are more reliable than those without verification. Labels such as “Animal Welfare Approved” and “Certified Humane” indicate the prudent use of antibiotics to treat illness.
- Watch out for misleading labels. “Natural” has nothing to do with antibiotic use or how an animal was raised. We found unapproved claims, including “no antibiotic residues,” on packages of Sprouts pork sold in California and Arizona, and “no antibiotic growth promotants” on Farmland brand pork sold in several states. We reported those to the USDA in June 2012, and the agency told us it’s working with those companies to take “appropriate actions.” When we checked in early November, Sprouts had removed the claim from its packages.
What About Organic Pasture Raised Pork?
While this pork is obviously going to be much better for you to consume, it is very hard to find, and still poses certain health concerns. Pasture raised pork is very susceptible to Trichinella spiralis infection, also known as the “pork worm.” Trichinella is one of the most widespread parasites in the whole world, it has the potential to cause some very serious health concerns
