Allah says
حُرِّمَتْ عَلَيْكُمُ الْمَيْتَةُ وَالدَّمُ وَلَحْمُ الْخِنْزِيرِ وَمَا أُهِلَّ لِغَيْرِ اللَّهِ بِهِ..)
Forbidden to you are dead, blood, the flesh of swine, and what has been dedicated to other than Allah..)
The Pig: The animal that is much talked about in both Islam and Judaism, as these two religions consider it completely forbidden among all the heavenly and non-heavenly laws. In this file, we will discuss the pig and its derivatives, which we may not take into account, and perhaps they are forbidden.
NB:
The file does not prohibit or permit it. It only reviews the health symptoms and side effects of eating pork to find out why God- the Almighty - forbids this animal from being eaten by Muslims... Let’s begin...
The hidden dangers of pork
Among the foods that inspire a cult-like following, pork often tops the pack, as evidenced by the 65% of Americans eager to name bacon the country's national food. Unfortunately, this popularity comes at a cost. Besides being the most consumed meat in the world, pork may also be one of the most dangerous meats, carrying some important and not well-discussed risks that any consumer should be aware of.
1. Hepatitis E
Thanks to a revival of nose-to-tail eating, offal has redeemed itself among health enthusiasts, especially liver, which is prized for its vitamin A content and massive mineral assortment. But when it comes to pork, liver can be a risky business. In developed countries, pork liver is the primary dietary vector for hepatitis E, a virus that affects 20 million people each year and can lead to acute illness (fever, fatigue, jaundice, vomiting, joint pain, stomachache), enlarged liver, and sometimes liver failure and death.
Most cases of hepatitis E are surreptitiously symptom-free, but pregnant women can experience severe reactions to the virus
including fulminant hepatitis (rapid-onset liver failure) and a high risk of maternal and fetal mortality (4). In fact, mothers who become infected during the third trimester face a mortality rate of up to 25%. In rare cases, hepatitis E infection can lead to myocarditis (inflammatory heart disease), acute pancreatitis (painful inflammation of the pancreas), neurological problems (including Guillain-Barre syndrome and neurogenic atrophy), blood disorders and musculoskeletal problems. , such as high blood pressure. Creatine phosphokinase, which indicates muscle damage, and multiple joint pain (in the form of arthralgia).
People with weakened immune systems
including organ transplant recipients on immunosuppressive therapy and people with HIV, are more likely to suffer complications from hepatitis E. So, how serious are the pork contamination statistics? In America, 1 in 10 store-bought pig livers test positive for hepatitis E, slightly higher than the rate of 1 in 15 in the Netherlands and 1 in 20 in the Czech Republic. One study in Germany found that about 1 in 5 pork sausages were contaminated.
Traditional French figatellu, a pork liver sausage often consumed raw, is a confirmed carrier of hepatitis C ( 13Trusted Source ). In fact, in areas of France where raw or rare pork is a common food, more than half of the local population shows evidence of hepatitis E. Japan also faces growing hepatitis E concerns as pork increases in popularity (15Trusted Source). ). And in the UK? Hepatitis E appears in pork sausages, in pork livers, and in pork slaughterhouses, suggesting possible widespread exposure among pork consumers.
It may be tempting to blame commercial farming practices for the hepatitis E epidemic
But in the case of pigs, wilder doesn't mean safer. Caught pigs are also frequent carriers of viral hepatitis E. Apart from a complete abstinence from pork, the best way to reduce the risk of contracting hepatitis E is in the kitchen. This tenacious virus can survive the temperatures of rare-cooked meat, making high heat the best weapon against infection ( 19Trusted Source ). To deactivate the virus, cooking pork products for at least 20 minutes to an internal temperature of 71°C (160°F) appears to do the trick (20). However, fat can protect hepatitis viruses from heat destruction, so fattier cuts of pork may need extra time or toastier temperatures
Summary
Pork products, especially liver, often carry hepatitis E, which can cause serious complications and even death in vulnerable populations. Good cooking is essential to deactivating the virus.
2 - Multiple sclerosis
The source of the outbreak? The so-called "pig brain fog"
Summary
The causative role of pork in MS is far from a closed case, but the unusually strong epidemiological patterns, biological plausibility and documented trials make further research necessary.
Summary
Undercooked pork can transmit Yersinia bacteria, causing short-term illness and increasing the risk of reactive arthritis, chronic joint disease, Graves' disease, and other complications.
Conclusion
So, should health-savvy carnivores eliminate pork from the menu?
The jury is still out. For two pork problems—hepatitis E and Yersinia—aggressive cooking and safe handling are sufficient to reduce the risk. And due to the lack of controlled, pork-centric research capable of proving causation, other pork red flags emerge from epidemiology - It is a field full of confusion and unwarranted confidence. Even worse, many diet and disease studies group pork with other types of red meat, minimizing any association that might exist with pork alone. these issues make it difficult to isolate the health effects of porcine-derived products and determine the safety of their consumption, however, caution is likely warranted. The sheer scale, consistency, and mechanistic plausibility of pork being linked to several serious diseases makes the chances of a real danger even more likely. And until more research is available, you might want to think twice before going wild on pork.
3. Liver cancer and cirrhosis
Summary
There are strong epidemiological links between pork consumption and liver disease. If these links reflect cause and effect, one culprit could be N-nitroso compounds, which are abundant in processed pork products cooked at high temperatures.
Top 10 reasons not to eat pigs
Attention shoppers: stop picking up dead Babes and Wilburs at the grocery store! Here are the top 10 reasons to keep ham off your fork and put delicious, luscious-free alternatives on your shopping list instead.
1.Porking you
It's a fact - ham slices, sausage and bacon will go straight to your hips. Eating pork products, which are full of cholesterol and artery-clogging saturated fats, is a good way to increase your waistline and increase your chances of developing deadly diseases such as heart disease, diabetes, arthritis, osteoporosis, Alzheimer's, asthma and impotence. Research has shown that vegetarians are 50 percent less likely to develop heart disease, and have a 40 percent lower incidence of cancer than meat eaters. In addition, meat eaters are nine times more likely to be obese than pure vegetarians
4. Pigs prefer clay rather than rough
Pigs are actually very clean animals. If the pigs are given enough space, they take care not to stain the areas where they sleep or eat. And forget the silly saying "sweat like a pig" - pigs can't even sweat! This is why they bathe in water or mud to cool off. But on factory farms, they are forced to live off their own feces, their own vomit, and even among the carcasses of other pigs. Conditions are so filthy that at any one time more than a quarter of pigs suffer from mange - think of your worst case of poison ivy, and imagine you will have to suffer from it for the rest of your life.
5. The values of family farming
Factory farms are pure hell for pigs and their babies. Sow mothers spend most of their lives in small "carrying" boxes, which are too small for the animals to turn around or lie down comfortably. They are pollinated repeatedly until they are slaughtered. The piglets, taken away from their distraught mothers after only a few weeks, have their tails chopped off, their teeth clipped with pliers, and the males castrated—all without painkillers.
6. The manure is blowing in the wind
A pig farm with 5,000 animals produces fecal waste comparable to a city of 50,000. In 1995, 25 million gallons of rotting pig urine and feces spilled into a North Carolina river, killing between 10 and 14 million fish instantly. To get around the limits of water pollution, factory farms will often take tons of urine and feces stored in ponds and turn it into liquid waste that is sprayed into the air. This compost-laden haze is carried by the wind and inhaled by the people who live nearby.
7. Bacteria-laden bacon and pork are harmful
The extremely crowded conditions, poor ventilation, and filth of factory farms cause such outbreaks in pigs that 70 percent of them will develop pneumonia by the time they are sent to the slaughterhouse. In order to keep pigs alive in conditions that might otherwise kill them and to promote abnormally rapid growth, the industry keeps pigs on a steady diet of antibiotics that we rely on to treat human disease. This overuse of antibiotics has led to the emergence of "superbugs," or strains of bacteria that are resistant to antibiotics. The pork, bacon, and sausage you eat may make the medications your doctor prescribes the next time you get sick completely ineffective.
8. Hell on Wheels
More than 170,000 pigs die in transport each year, and more than 420,000 pigs are paralyzed when they reach the slaughterhouse. Transport trucks, which carry pigs hundreds of miles through all extreme weather without food or water, regularly turn over, dumping wounded and dying animals onto the road. These terrified and injured animals are rarely offered veterinary care, and most languish in pain for hours; Some even bleed to death on the side of the road. After an incident occurred in April 2005, Smithfield spokesman Jerry Hostetter told a reporter, "I hate to admit it, but it happens all the time."
10. Ditch the bacon and get Fakin'
Save pigs from hell and yourself from bad health by eating fake pork products instead. Stuff a sandwich full of Yves' Brand Vegan Bacon Strips, or toss some Lightlife Smart Bacon slices into a hot skillet — the freezer and health food sections of your local grocery or health food store are stocked with these delicious alternatives and more.
Pig derivatives and our daily life
Most commercially available marshmallows contain gelatin, a gel-like substance derived from the collagen of the bones of many animals including fish, cattle, and pigs. While much of the gelatin is derived from pig bones, there is no meat in the sweet marshmallow product.
Gelatin can cause an unpleasant taste, a feeling of heaviness in the stomach, bloating, heartburn, and belching. Gelatin can cause allergic reactions in some people. There is some concern about the safety of gelatin because it comes from animal sources. There is no pork or other animal products in any Crest toothpaste. There are artificial colors in all toothpastes. Some vegans avoid them, some don't, make your own call.
Does yogurt contain gelatin?
Now there is no particular reason why yogurt needs gelatin. A note for vegans - most of the gelatin in food products comes from animals (for example, Danone comes from cattle hides). There are many brands of yogurt that do not contain gelatin, especially organic brands and yogurts that are labeled "all natural.
Does chocolate contain gelatin?
Kosher gelatin is usually made from a fish source. For example, chocolate and peanut candy can be marked "Kosher D" even if it doesn't contain milk because the non-dairy chocolate was made on machines that also make milk chocolate.
Do potato chips contain gelatin
Some brands of peanuts, such as dry roasted peanuts, also contain gelatin because the substance helps the salt and other seasonings stick to the nuts. Some flavored potato chips, especially those flavored with cheese powder, can contain casein, whey, or animal-derived enzymes.
What snacks contain gelatin?
Snacks. Besides the popular fruit-flavored gelatin snacks, gelatin is a common ingredient in other foods such as fruit chews, gummy snacks, gum, marshmallows, and candies. Frosting, ice cream, yogurt, cream pies and chips may also contain gelatin, according to the Gelatin Manufacturers Institute of America.
bread goods
Cystine is used in many baking products such as bread, to create a more stretchy dough with improved bun flow. Cystine is often made from hair, such as boar bristles.
cereal
Many cereals are coated with sugar and may also contain gelatin.
low-calorie products
Gelatin is used in many products, especially in low-calorie products.
fruit gum
Again gelatin is used in the production of fruit gum.
chewing gum
Citric acid is used in many chewing gums. It is obtained from animal fats, mostly pork stomachs.
instant soup
Some of the seasonings in the soup contain traces of bacon.
cream cheese
In some products, gelatin is used as a thickener
chips
"Bacon flavor" is used in some branded products to enhance flavor.
the juice
For the purification of some juices (especially vitamin juice) gelatin is used
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