I’ve visited hundreds of organic, healthy living sites and I’m amazed that most even consider pork a food, “the other white meat.”
Satan twisted God’s Word to convince Eve to eat forbidden fruit. Today he twists God’s Word to convince us to eat forbidden foods. God did not change His mind about food nor change the biological structure of animals.
Jesus never ate unclean food nor declared all food clean. The verse “(Jesus made all foods clean)” was added later and is not in any of the original manuscripts. That is why it is in parentheses.
Neither Paul nor the disciples ate forbidden foods (even after Jesus was resurrected). Peter’s vision was not about food but about Gentiles and Jews.
Not convinced? Your life is at stake. When in doubt<!– [if gte mso 9]>
Here is a session 1 from the DVD by Michael K. Lake, Th.D.
from the Eating God’s Way DVD
Hogs are Scavengers
Pigs were created as scavengers; as a rule they are meat-eating animals that clean up anything that is left dead in the fields, etc.
If any animal should die in the field and lie in the sun until it is broken open and the maggots and putrefaction have set in, swine or other scavengers will come and eat the filth and putrid matter. The flesh of scavengers was never meant for human consumption.
…the pig, because it parts the hoof and is cloven-footed but does not chew the cud, is unclean to you. You shall not eat any of their flesh, and you shall not touch their carcasses; they are unclean to you. (Leviticus 11:7–8)
The flesh of swine is said by many authorities to be the prime cause of much of our American ill health, causing blood disease, weakness of the stomach, liver troubles, eczema, consumption, tumors, cancer, trichinosis, etc.
The swine’s anatomy has but one poorly constructed stomach arrangement and very limited excretory organs, generally. Consequently, in about four hours after the pig has eaten his polluted swill and other putrid, offensive matter, man may eat the same, second-hand, off the ribs of the pig.
John Johnson, a farmer of Williams, Iowa, speaks on this subject. He states that the swine in Iowa are principally fed on corn, but “will eat anything we give them. If anything dies, we throw it to the hogs.”
“I have actually seen hogs chewing at the cancer of other hogs, and these hogs are shipped to market.”
Many times cattle are infected from an incurable disease of the hog called the “mad itch.” It is transmitted by the hogs’ saliva left on the corn, which cattle then eat. The itching in the cattle becomes so intense they will run from stump to stump until they rub the skin from their mouths and soon die. If saliva from hogs’ mouths will poison cattle in this way, how can hogs be fit for man to eat?”(1)
Farmers know that when they are feeding cattle, it pays for them to keep hogs so that the hogs can follow after the cattle, eat the filth from the cattle, and thus turn it into pork for the public market.
Swine have running sores under their hoofs. If you ever get the opportunity to visit a farm that raises hogs, lift the front hoof of a hog, and with just a little pressure, greenish matter will ooze out from between its toes.
This is one small outlet for the various heinous poisons that the hog takes into its body. Occasionally this artery becomes stopped up, the poison backs up into its system, and greenish growths are formed in various parts of its body.
“On a close analysis of this filthy scrofulous serum, or the ‘culture’ of its bacilli under varied conditions, it is seen to contain the elements of many dangerous diseases and combinations; yet how toothsome is pickled pig’s feet to ignorance, unbelief, and disobedience.” (2)
Some may be led to conclude that if the hog was kept in clean quarters and given nothing but pure food to eat, its flesh would then be just as desirable for human consumption as the flesh of any other animal, but that just isn’t true.
The naturally filthy hog could be forced into the most sanitary conditions, nourished upon delicacies, and still would be unfit for food due to the basic physiological functions of its digestive system.
For this reason, God states in the Scriptures,
“It is unclean to you. Of their flesh shall ye not eat.”
The Scriptures warn us about the diseases lurking in these unclean animals, that are scavengers of the earth. These signals have been placed there for very good reasons. They are flashing red lights to keep us from impending disaster.
During recent years discoveries by the medical establishment have brought to light reasons why, thousands of years ago, God condemned the hog as unfit for food.
The microscope has revealed that the flesh of hogs is often infested with trichina worms, which, when taken into the human body, multiply and begin to work their way through the entire system, even into the brain and heart. This condition is known as trichinosis.
Even today in America, the public is warned and advised to cook ALL pork well done. This is to make sure that the only trichinae worm you eat is a cooked one. But it is a known fact that heat does not guarantee the killing of all pork worms.
The larva are very tiny and you can unknowingly swallow several hundred of them. Then, when the natural warmth and even temperature of your body envelops them, they dissolve and become free to go about the task of growing and breeding further in your body.
To suffer the symptoms of pork-worm poisoning, you need eat but one pregnant parasite. If the number of parasites is sufficient, the body responds with symptoms similar to reactions to food poisoning. Later, rheumatic-like pains may begin, or the worms may settle temporarily in the heart. Inflammation in the cardiac region may follow. In some cases the brain or nervous system may be disturbed, as though worms had invaded brain or nerves, which possibly they do. Even invasion of the muscles may be fatal if the worms are numerous enough.
In the pork which we Americans eat, there too often lurk myriads (countless numbers) of baffling and sinister parasites. They are minute spiral worms which scientists call Trichinella spirals. A single serving of infected pork—even a single mouthful—can kill or cripple, or condemn the victim to a lifetime of aches and pains. In the flesh of a pig, the trichinae are often so minute and so nearly transparent that to find them, even with a microscope, is a task for expert scientific inspectors.
Remember this: When you see stamped on a pork product the words, “U.S. Government Inspected and Passed,” those words do not mean that any official inspection whatsoever has been made as to whether this pork has trichinosis or not. It has merely passed the routine inspection given meat in general.
The trichina is just one worm found in the swine. There is also a large round worm, the gullet worm, three kinds of stomach worms, a tiny hairworm, a hookworm, and the thornheaded worm, in the small intestine. There are several species of nodular worms and one species of whipworm in the large intestine, and the kidney worm. The large round worm can be as long as eighteen inches.
A special report given to medical personnel in 1962 at a Doctors and Nurses Conference on Communicable Disease at the Wesley Medical Center, Wichita, Kansas, said that one out of every three people is infected with trichinosis.” (3)
In a Colorado town, pork sausage showing the trichina worms was taken by federal pathologists from a peddler of fresh pork sausage after a family had been made severely ill from eating his products. One girl, age 18, was so ill that she was taken to the hospital where, on account of the heavy infestation of her diaphragm, her breathing was so bad that she had to receive oxygen inhalations three times a day to keep her alive. A small piece of muscle taken from her deltoid, or shoulder muscle, showed trichinae infestation. At first the family was diagnosed as having influenza, or muscular rheumatism. This mistake is probably often made in light cases of trichinosis, which probably affects about one person out of every four in this country.
In an effort to cull out the trichinae-infested hogs, or the worst of them, for a time an attempt was made to microscopically examine the tissues of each hog by having a room full of microscopists examining bits of muscle tissue. (The difficulty of this can be better understood when it is known that in Chicago alone there are two packing houses that can kill, dress, and pack six hundred hogs an hour each, which means an average of one every six seconds.) This effort had to be abandoned as impractical and expensive, so the Department of Agriculture, in a bulletin on trichinosis, said that “no practical system has yet been devised by which persons who eat raw or imperfectly cooked pork can be protected from the danger of trichinosis.”
In this same bulletin it was pointed out that in Germany, where microscopical examination of pork for trichinae is systematically carried out, 6,329 cases of trichinosis occurred in seventeen years, 32 percent of which were from inspected meat that had been passed as free from trichinae infestation.
To safeguard the consuming public, the government has prepared a poster for the use of the meat trade, warning the public to “cook pork and its products thoroughly.” The reason is not given on the poster, but it offers to send an explanatory leaflet on request. It would not add to the attractiveness of pork as a food, nor would it tend to increase the sale of pork products, to inform the public bluntly that among garbage-fed hogs trichinosis infection is common, with a slightly decreased frequency among hogs in general. Garbage-fed rats have their tissues loaded with the trichina worms. Hogs eating such rats quickly become heavily infested with this loathsome disease.
As in all the wonderful instruction given by Moses, there was an excellent reason for his warning against eating filth-eating hogs; and certainly those who do eat them should follow the government’s warning, for dead trichinae worms are preferable to live ones.” (4)
Those who sanctify and purify themselves to go into the gardens, following one in the midst, eating pig’s flesh and the abomination and mice, shall come to an end together, declares the Lord. (Isiah 66:17)
Eating God’s Way
Did you know that God is concerned about what you eat? Have you examined what the Word of God says about the existence of clean and unclean animals before Moses? Did you know that what you eat can affect your soul? Did you know that Gentile believers ate according to Leviticus 11 in New Testament times? Over the years, our traditions and carnal appetites have skewed our interpretation of what the Old and New Testaments teach about food. We have also taken many Scriptures out of context as proof texts to justify our eating habits. Isn’t it time to return to a lifestyle that is completely biblical? Eating God’s Way provides an honest and balanced hermeneutical examination of every major Scripture that deals with what God wants us to eat, what He wants us to avoid, and why. Let Eating God’s Way become your handbook for learning (and explaining) God’s instruction for spiritual and physical health!
1. Elmer A. Josephson, God’s Key to Health and Happiness, (Fleming H. Revel Co., N.J., 1962), p 48.
2. The Defender, published in Wichita, Kansas
3. Laird S. Godsborough, “Pork”, Reader’s Digest, March, 1950
4. O.S. Parrett, M.D. Diseases of Food Animals, (Southern Publishing Association, Nashville, TN), pp 8-11.
5. (Also) Shahrazad Ali, How Not To Eat Pork, Civilized Publ, Philadelphia, PA, 1985.
Article used by permission by Katy Chamberlin, Freedom of Health.
This book begins with the author’s attention-grabbing personal story. Hope Egan was raised as a Jew but only discovered what the Bible really says about eating after she became a Christian.
She shares the challenges she had to face when she tried to share her new-found Bible truth with her husband. This book includes a simple-to-understand overview, in plain words, of the difference s between clean and unclean meats.
The author presents a balanced explanation of eating biblically, and explains where some of the non-biblical traditions (such as separating milk and meat) come from. Egan addresses the verses that most Christians use to rationalize that all foods are clean (Mark 7 and Acts 10). She uses basic hermeneutic principles to properly interpret the texts.
Egan is very clear that our diets are not a salvation issue, while also encouraging obedience to God’s Word. I highly recommend this fine book. Hope helps you see how science and Scripture brilliantly intertwine. Promoting neither legalism nor vegetarianism, Holy Cow! gently challenges you to take a fresh look at how you live out your faith!
PLUS: Man Alive! There’s More! in addition extra pages are included by by FFOZ Educational Director and Bible teacher D. Thomas Lancaster, Man Alive!
What the Bible Says about Healthy Living Cookbook
Dr. Rex Russel, Hope Egan and Amy Cataldo
Great recipes promoting health, not legalism nor vegetarianism.
FREE 28-page excerpt (PDF)