have.u.encounter.this.type.of.girl.during.sex?

[Houri]

she keep asking u to spit at her breasts and lick your own saliva which is all over her neh and nipples?

have u?

 

[ODACHEK]

 

[metalrover]

She will regret.

I spit cum out green phlegm

 

[syed putra]

Pass your girl to me,

 

[GOD IS MY DOG]

ADVERSE INFLUENCE OF PORK ON HEALTH​

by Professor Hans-Heinrich Reckeweg, M.D.​

It is strongly advisable to investigate the nocuity of pork and the toxic and stress factors contained in pork, i.e. sutoxins. Pork products causes acute responses, such as inflammations of the appendix and gall bladder, biliary colics, acute intestinal catarrh, gastroenteritis with typhoid and paratyphoid symptoms, as well as acute eczema, carbuncles, sudoriparous abscesses, and others.

In World War II, soldiers in North Africa were taken ill in ever increasing numbers from abscesses of the lower part of the leg called "tropical ulcers". These ulcerations left the soldiers unfit to fight. It was then suggested that these leg ulcers could be connected with the soldiers' eating habits, as the natives showed no signs of this disease. Rations were then based on a diet free from pork. This resulted in the immediate relief of the leg ulcer syndrome.

During the war and after, the health of the population was good. Meat from any source was available in small amounts, pork was rarely available. There was very little fat, hardly any sugar, but there were plenty of cereals and grains, i.e., bread and pastries. These were supplemented with potatoes, root crops and fresh vegetables.

During that time there were hardly any cases of inflamed appendix and no gall bladder problems. At the same time rheumatism, intervertebral disc damages and similar complaints were almost unknown. This was also true of cardiac ailments, sclerosis, and high blood pressure.

Soon after 1948, pork products, ham arid particularly bacon became readily available and the health of the German population completely changed. Inflammation of the appendix, gall bladder disorders, acute eruptions of the skin such as pyodermia, impetigo, carbuncles and sudoriparous abscesses became common. Upon treating these illnesses with chemical drugs and sulphonamides. chronic mycosis as well as a variety of side effects soon became apparent.

Particularly frightening was the increase in cancer. A great many patients between 60-70 years old, became ill with stomach complaints, which were found to be caused by cancer of the alimentary canal, the stomach or the intestines. The progress of these cases was so instructive and biologically significant, or rather had such causal bases, that certain deductions as to the origin of all illnesses had to be made; this being that the basis of all illnesses are poisons.

Over the years, it was found that many other illnesses, such as arthritis and chronic osteoarthrosis, were to a large extent due to pork consumption, as well as some special diseases such as leucorrhea in women, chronic fistular eruptions, not only those following ear surgery, as for example after otitis, but also those adherent to shot wounds suffered during the war. As these were sustained through the consumption of pork, they were slow to heal, if at all, unless a complete abstinence of pork was undertaken.

Pork should be regarded as an important homotoxin (human poison), which initiates activation of the body's defense mechanisms. These defensive measures then manifest themselves in a variety of illnesses. Furthermore, from published reports, it became apparent that several constituents of pork behave as homotoxins or as stress factors, hence for them, the term "sutoxins" appeared justified. It is then evident that the socalled exogenic animal fat (that which is added through consumption) is stored in the body in this form.

In addition, the blood is flooded with a great many of these fatty particles. Large molecules are formed (the so-called "cenapse", according to Macheboeuf) which when measured in the ultracentrifuge, according to their different speeds of separation (Swedborg units) are jointly responsible for the onset of arteriosclerosis as well as for high blood pressure, hyperaemia, for general poor blood flow through the connective tissues, and particularly in some important glands, and for the constriction and calcification of the coronary blood vessels.

Later, it also became clear that such fat-rich foods also cause a severe strain on the connective tissue.

Hauss (Professor in Munster/West Germany) reported fully on these factors in his book, "The Unspecific Mesenchyma Reaction". According to Hauss, these types of stress resulting from a diet rich in fat, for which pork fat (particularly bacon fat) is mainly responsible, can, when combined with other stress factors, ultimately become fatal.

Wendt (Professor in Frankfurt/West Germany) attributes arteriosclerosis, diabetes and disorders of circulation almost exclusively to the "protein fattening" for which the mucopolysaccharides, in particular the mucous components of the connective tissue of the pork, are to be blamed, although he mentions nothing about them coming from pigs.

The question has come up as to the differences between pork and other forms of meat. This has been very difficult to ascertain due to the lack of authentic literature on the subject, since most of it dealt only with the question of calories, It is, however, possible to establish the following:

1. Pork contain an enormous amount of fat, even the so-called "lean pork" in contrast to other types of meat such as beef, lamb, etc. Pork contains much intra-cellular fat or particles of fat inside the cells themselves, while in other animals, the fat is found almost exclusively outside these cells in the connective tissues, in the form of fat cells. Occasionally in aged beef, it is possible to find small amounts of fat in the cells themselves, while in pork, the cells have generally a high percentage of fatty particles.

2. Fat is always associated with cholesterol. Cholesterol is responsible for the formation of the large cholesterol-loaded molecules in the blood which contributes to high-blood pressure and arteriosclerosis, as well as being supplementary factors in cardiac infractions arid disorders of the coronary circulation, and in the peripheral blood vessels, especially in combination with nicotine (smokers). Cholesterol is also found in the walls of cancer cells (Roffo).

3. Special dangers also arise from the sulphur-rich substances of the connective tissue, the mucopolysaccharides (amino-sugars, chondroitine sulphates, hexosamine, glucosamine, etc.) which have a specific mucous character. It is only possible with pork, to produce a sausage easy to spread wherein amino sugar, hexosamine and sulphur derivatives such as chondroitins, sulphuric acid and mucoitin sulphuric acid found in pork are directly responsible for this transaction. They cause a mucous swelling for the connective tissue and then combine with the fat for storage ("Cenapse", Macheboeuf). From this develops a characteristic swelling reaction (`Ruben's luxuration") which is peculiar to pork eaters. The connective tissue, furthermore, acts like a sponge, and causes the typical cushion-like dilation of the connective tissue (water retention).

The storing of these mucous substances in sinews, ligaments, cartilages, etc. can be dangerous and can result in rheumatism, arthritis, and arthroses, and damages to intervertebral discs, to name a few.

This is due to the obstructions of the basic material of the connective tissue (as found in humans, and also in wethers) causing the connective tissue to become soft resulting in the loss of resistance. It is now that the work of Bier (Professor August Bier., surgeon in Berlin/West Germany) should be mentioned. Bier injected experimental animals with sulphur which led to the mobilization and separation of tissue sulphur. The basic materials of the cartilages lost sulphur, thereby becoming firmer with greater powers of resistance. Clearly sulphur baths work in this same way, by mobilizing the sulphur in tissues. It has been proven that the firmer and more resistant a cartilage Is, the less sulphur it contains.

Due to the predominantly large amounts of mucous connective tissue in pork, the sulphur content is extreme. This can be demonstrated by putrefaction tests. The tissue-sulphur is actually decomposed by putrefaction and digestive processes resulting in hydrogen sulphide (H2S), which is easily recognizable due to its pungent odor. Comparative experiments in putrefaction were simultaneously run on pork, beef and mutton, mutton showing the least amounts of sulphur. Those carefully sealed test tubes containing pork were removed within only a few days as the sulphuric smell seeped through and became intolerable. Beef soon went bad, but did not produce the intolerable smell which characterized pork. Mutton, after three weeks, had undergone little putrefaction. Lettre (Professor of Pathology in Heidelberg/West Germany) conducted experiments for living cell therapy and has shown with radio-active labeled animal tissues, organs and glands, that the decomposition products of tissues, upon being absorbed by the body, generally migrate to where they biologically belong.

4. Pork is rich in growth hormones which is the prime cause of inflammations and swollen tissues.

5. The skin irritating effects from histamine content in pork - accompanied by inflammatory processes such as boils and carbuncles; also inflammation of the appendix, gall bladder disorders, inflamed veins, leucorrhea in women, abcesses and phlegmons. The histamine can be responsible for nettle rash, eczema, dermatitis, neurodermatitis as well as other dermatoses. Chronic cases of urticaria (nettle rash) in female patients and children respond well to the homeopathic treatment of Apis 1 2x and Sulphur 30x but recur persistently among women who eat pork.

This was so prevalent that in order to completely heal urticaria as well as assure no recurrence of it, the treatment had to include a diet completely free of pork. This included all varities of sausage as all types of sausage contain some kinds of pork (unless otherwise guaranteed to be pork free).

The amount of inflammation and itching due to the consumption of pork depends upon the content of histamine and imidazoles, such as ergothionine which initiates the inflammatory processes. This can also be established by experimental inducement.

By injecting histamine into the system, stomach ulcers can be brought on experimentally as well as skin irritations, inflammations and various allergic disorders such as asthma, hay fever, rhinitis vasomotorica as well as irregular heart beat and cardiac infractions.

6. A further stress factor found in pork Is a certain factor in the blood which research has not yet been properly able to define. It has been referred to as an oncogenic agent (Nieper), endobiortt (Enderlein), as siphonospora polymorpha (von Brehmer), or as erythrocyte enclosures (Scheller). It has yet to be ascertained whether and to what extent these different factors are identical or whether at the onset of cancer they should be regarded as initiators; that is to say the causal factors, as they are regarded in Speransky's (Russia) research, or merely as indicators or pointers.

Pig's blood is extremely rich in these sporiferous inclusions which, according to recent work, are to be regarded as migrating (from damaged cells) or as dying rnetochondria.

7. Another very important toxic factor in pork is the influenza virus which, according to Shope (Professor at the London Institute for Virus Research), remains infectious in the lungs of pigs. As pork is used in sausage, hot dogs, etc. this organism is always found in these products transmitting the flu virus through consumption. These organisms then migrate to their biological origin (according to Lettré) which, in this case, is the connective tissue of the lungs. There it remains dormant until factors of propagation are advantageous, as in spring, for example, when there are shortages of vitamins, lack of sunshine, a.s.o. With the onslaught of sri influenza epidemic, it would appear to be totally due to an airborne infection but in reality is partly due to the virus absorbed through pork consumption.

Here one should mention the incidents of scrophula in children, a disease which is characterized `by chronic glandular inflammations, in which the glands atrophy with inflammation and may lead to the formation of fistulae. Then, too, glandular lumps may form in the neck of the child.

The defenses of the body are particularly directed against pork fat. This, upon being broken down in the intestine and resynthesis, is drawn into the lymph ducts, to the lymph glands of the breast, finally reaching the milchgang (Ductus thoracicus). Then it is discharged into the upper vena. The overloading, especially of the lymph glands, with the filtering and detoxification of the sutoxine factors (fat-mucous mixture) contained in park fat is stored in the connective tissue as "characteristic fat" after being broken down in the intestines - and is shown as an inflammatory response of the lymph nodes.

Let us not forget the extensive influenza epidemic which followed the first World War. The fatalities due to this epidemic were greater than the total loss of life in the war Itself. Particularly devastating was this epidemic to the German population. The tarnished German people wore, at that time, being fed on American bacon which was plentiful in those first food shipments. For many years those influenza epidemics were observed which followed the consumption of pork. This is true, for example, of the large quantities of Canadian bacon which were shipped to Germany when winter slaughtering took place.

Therefore, this corresponds to an intensification of all physiological functions, i.e., the swelling and dilation of glands, pain and fever~ suppuration, the formation of fistulae, also connected with irritation of the skin, eczema and the like, ano possible involvement with the hydrogenoid constitution, which shows a remarkable sensitivity to wet and cold, similar to the picture of the formerly, very common, exudative diathesis.

Apparently a continually one-sided diet (few vegetables, paucity of vitamins in food) will, in former times, have played a part in the ability of the scrofulosis to appear. Commonly observed in early stages of scrofulosis were umbilical colic, swelling of the mesenteric gland as well as possible swelling of the hilar gland with potential transition to tuberculosis. This hilar gland tuberculosis can become particularly manifested after suppression of fever.

With the advancement of age, especially after the treatment of colds with salicylates, pyrazolones~ and other fever suppressions, the so-called `easinophilic infiltrate" of the lung apexes can be observed from which then through the breakdown of this impregnation phase (in regressive vicariation within the meaning of homotoxicology) into the reaction phase of tubercular cavities, open tuberculosis develops, through which the whole toxic layer tries to disintegrate.

The parasitic tubercular bacteria in the cavities can then be allopathically destroyed with Streptomycin, among other things, without the causal "toxic layer" being taken into account, which when viewed from a biological point of view, is the foremost requirement.

It had never before been considered that this might be a pathology arising from food consumption. This, when treated with unbiological therapy, within the meaning of iatrogenic pathology, could be included among the "chronic illnesses";

Let us remember that a pig fattened for slaughter has grown from a piglet weighing only a few pounds at birth and within one or two years, because of the enormous amounts of growth hormones, is ready for slaughter weighing several hundred pounds. The human system is unable to deal with the excess fat, cholesterol, growth hormones, mucous swelling substances and other toxic factors. Nor can it eliminate it in physiological phases of excreta, even if engaged in strenuous physical work.

This is where homotoxicology has brought a definite solution to the problem of the actual injurious effects of pork. Pork cannot be physiologically detoxified through ordinary detoxifying outlets, such as the urine, breathing, intestinal secretions and secretions from the skin; thus, it cannot be alleviated through the excretory mechanisms. The only means of detoxification is through pathological outlets, namely inflammations..

Accordingly, the different disorders that can occur are related to the types of organs and connecting tissue that are consumed. This is especially true of gall bladder disorders with the formation of gall stones (cholesterol). biliary colics and acute inflammation of the, appendix (appendicitis) to which people fall victim as well as thrombosis and embolisms. The toxic layer increases with the consumption of pork and is not eliminated by surgical removal of the affected organ (e.g. appendix).

If small portions of pork are eaten, the inflammation may not immediately occur but instead a storage of pork particles is probable in the connective tissue where it makes itself apparent as a fattening or adiposity, eg. as rolls of flesh on the abdomen and even on legs and arms. Only when "the limit is exceeded" and the organism can no longer manage the storage of these stress factors and when the periphery, the brain circulation are affected, will it as a last resort, induce the inflammations in order to break down these stress factors.

Thus, people suffering from thickenings of the neck develop dangerous carbuncles, boils or abscesses of the sweat glands. Often, generally after eating cold cuts containing pork, dangerous attacks of appendicitis, biliary colics, gallstones and disorders of the bile ducts occur (cholangitis, cholecystitis, empyema of the gall bladder, etc.) as previously mentioned.

Ulcer cruris (leg ulcer) is typically regarded as the consequence of eating pork feet. When viewing the sequence of events, these leg ulcers can often be regarded as the body's last attempt to rid itself, through the meserichymal valve of the inflammation which often is threatening the formation of cancer from deep within the connective tissue. The (reaction phase) poison, thereby is evacuated from the body through these leg ulcers.

When these ulcers are forceably cured by means of cauterization and solutions of dyesubstances without the benefit of a radical diet change (pork free), then the development of cancer is almost always inevitable. This is especially true where weakness from a previous injury (within the meaning of `Locus minoris resistentia") to the system is present or when further psychic stress factors are incurred. These associations were mentioned earlier.

When pork is regularly eaten the cartilage, due to replacement of firm human cartilagenous material by the mucous connective tissue of pigs, becomes soft and atrophies under the pressure of body weight. This eventually results in arthritis and arthrosis. Pork consumption also clogs the "holding apparatus." Professional athletes often suffer from this due to adherence to an incorrect diet. The pork fat is stored, instead of being burned, which renders them tired, lazy, slow and generally unable to continue in their chosen occupations.

It is also possible during an attack of influenza that some of the poisonous sutoxine mucous material found in the lungs, is coughed up and rejected with the virus. If all acute diseases resulting from sutoxins, particularly leucorrhea (a defensive discharge reaction in women) were correctly treated in a biological manner resulting in complete healing provided a strict ban on future pork consumption was adhered to, then, these pork related poisons and stress factors would be rendered harmless and could in fact be eliminated from the body.

If this is not observed there arises the danger of acute poisoning exhibiting itself as a high fever, influenza and sore throats, etc. When the process of natural detoxification is interrupted by means of suppressive therapy, an alternative poisoning can develop.

This is primarily true in cases where chemotherapeutics, antibiotics and the derivatives are used. While these certainly destroy germs, they do not affect the causal poisons. Nor are these poisons eliminated; in fact, the poison layer is increased by the bacterial endotoxines released from corpses of the fragmented bacteria.

Generally speaking, in illnesses, the bacteria do not play the role of the initiators, but of indicators (Speransky). They live as parasites (are saprophytic) in the area of inflammation where the ingested pork is situated releasing the poison layer, thereby acting as useful aides.

They merely indicate which poison layer is present enabling their breeding, for example, a favorable homotoxic growth for streptococcus, staphylococcus, pneumococcus, etc.; it is the ingested pork which offers the greatest opportunities for growth of bacteria and viruses (i.e. influenza virus).

Due to the chronic use of chemotherapeutical agents and acetylsalicyl medications, etc., most people today have no highly active layer of defense. Special guidelines of hygiene should be observed. Everything should be done to strengthen the organs of defense (the main defense system). This can be achieved through biological stimulation therapy, as well as correct biological dieting and manner of living.

When these correct and proper attitudes are ignored, we will find the pernicious consequences of pork consumption arid the reason why so many young lives are wrecked. Invalidism, sickness, arid cancer have been the consequences of chemical treatment of discharges or abdominal inflammations, as well as kidney inflammations, thromboses and embolisms after operations.

Removal of the appendix will certainly remove the inflammation. But in this context, the appendicitis is acting as a detoxification process and is striving to rid itself of the pork poisons (sutoxins) through a lympathic reaction, Unfortunately, this disorder cannot just be left to itself without risking some very serious side effects. Therefore, the surgeon may possibly have to become involved.

In any case, there should always be a biological treatment to coincide with the necessary surgery; this could be accomplished, for example, with BHI Antipus, Inflammation and Lymphatic Tablets in order to break up the "poison layer" by use of the body's own defense system.

The same also applies to female discharges generally characterized by a peculiar stale smell similar to that of the freshly butchered pig, or to carbuncles and abscesses of the sweat glands which through discharge act in a detoxlcating capacity.

Furthermore, any other general or pathological discharges should never be suppressed. Otherwise, the body would suffer the effects of repoisoning, displacing these into another dangerous pathological phase referred to as progressive vicaration.

A good example of this can be seen from x-ray suppressed abscesses of the sweat glands. This often causes colitis mucosa or ulcerosa, a dangerous ulcerous disorder of the large intestines.

The same rule applies to chemically suppressed diarrhea. The intestine is a large tube in which all poisons are separated and discharged naturally. Stimulative biological medicines such as BHI Diarrhea Tablets, BHI Inflammation Tablets, BHI Antipus Tablets should be used in treatment as they are highly effective and yet cause no side-effects.

So, whether suffering is due to blackheads, acne vulgaris, or a bullet hole, a strict ban has to be put on the consumption of pork, including ham, bacon, sausage, salami, white sausage (which is fried in bacon fat) and calfliver sausage (which contains a high percentage of pork and pork fat). Numerous variations are seen particularly in the meat of pigs, which, in order to increase the fattening and especially the flesh (at the expense of the fat), methods of breeding introduced in the last few years, cause much less resistance and tendency to stress.

And so it must be estimated that throughout the country, of all the pigs slaughtered in Germany about 20% have pale watery flesh (PW) and about 5% have dark viscous flesh (DV). Both have the same biochemical cause and are the result of a changed pH factor. This is of considerable importance in the quality of fles1h, as main areas of meat processing are dependent on the pH, for example the water linkage (absorption of salt, formation of color), taste and preservation.

Biochemical processes which take place within the first twenty-four (24) hours after slaughtering determine the acidity of the muscular flesh. In the event of stress before slaughtering, which nearly always is to be expected (due to transportation etc.), enormous amounts of adenosine triphosphate and glycogen are quickly catabolized inside the muscular tissue of sensitive animals. It is to be assumed that the lactic acid in PWanimals passes from the cells of the muscles into the blood stream before slaughter, resulting in a higher pH factor of the meat.

However, in the DV-animals, the lactic acid remains in the flesh and so, the pH is lower (i.e., acidification). Normally, the pH at the moment of death reaches about 7.2, while some six to ten hours afterwards, a final pH of 5.4 to 5.8 is found. With beef, after 12 to 24 hours, the pH reads between 5.3 and 5.7. With DVmeat the pH falls because of a precipitate glycolysis within an hour on the level mentioned above. The flesh therefore shows poor water-binding properties, and also, because of the watery surface, a pale color.

This change in color is, however, purely optical since the color of the muscles has not diminished. On the other hand, the glycolysis in conjunction with the production of acid in the case of PW-flesh, is so delayed that the final pH seldom falls below 6.2. Thus, the quality of the meat is considerably reduced. In a cut, it is dry, "flat," glutinous, dark red and has an above average ability to combine with water.

It is therefore a question of pork not being matured or not sufficiently matured which cannot be used for raw sausages and ham, but strictly for cooked sausages, boiled ham and grilled meat. With this PW-meat, pickled and boiled products are more tender and juicy. Furthermore with PW-meat, less salt is absorbed in pickling and the usual acidic smell and taste found in normal mature flesh is lacking, however, it cannot be preserved as long, and in the case of prepacked products, evidence of putrefaction often occurs. This represents a serious threat to health due to the high count of bacteria present.

​

​

 

[Leongsam]

she keep asking u to spit at her breasts and lick your own saliva which is all over her neh and nipples?

have u?

Never.

 

[SBFNews]

she keep asking u to spit at her breasts and lick your own saliva which is all over her neh and nipples?

have u?

This type of strange woman only one person here can understand and handle. @glockman

Alternatively, she does sound like she needs to be flogged. @Cottonmouth