PORK-EATING CONDEMNED by Edgar R. Caro

Pacific Press Publishing Company · Oakland, California · Jan 23, 1901

PORK-EATING CONDEMNED.

By Edgar R. Caro

A Parasite.

THE trichina is usually found in pork, altho cases have been reported in which cattle have contained the worms in large numbers. It exists only in the lean part of meat, lying encysted between the muscle fibers. When eaten by a human being, this tiny parasite attaches itself to the wall of the stomach or intestines, rapidly develops, and in a few days brings forth several hundred or even a thousand of its young. Speedily these little fellows make their way into the body of the individual in whom they were born, usually causing such symptoms as are present in diarrhea, dysentery, or even cholera morbus, but sometimes producing much more marked effects, so that the signs rather resemble those of typhoid fever or inflammation of the brain. The similarity of trichinosis, as the condition is called, to other diseases, at times gives rise to a wrong diagnosis, and thus the frequency of this dangerous malady is not appreciated even by physicians.

The incurable nature of trichinosis and the readiness with which consumers contract the disease, should be reason enough for entirely discarding fresh pork or even cured bacon and ham. Should these facts not be sufficient to convince the reader, let us consider in a few sentences the life history of another hog parasite, the tapeworm.

Another Parasite.

There are several forms of tapeworm, one variety making its habitation in cattle, another in dogs, and still another in that chief scavenger of our yards and refuse hills, the hog. As in the case of trichina, the tapeworm, when taken into the body, fastens by tiny hooks onto the delicate lining membrane of the bowels, and there grows to an enormous size, sometimes measuring many feet in length. Thousands of eggs are laid by each worm, usually to be cast out of the body, but not always. The eggs may hatch in the alimentary canal, and the young worms are often absorbed into the system, to form hydatid cysts. Only a few weeks ago the writer was urged to operate upon a gentleman for the purpose of evacuating several large hydatid tumors, but it was too late to do any good even by the adoption of surgical measures.

The flesh of pork is whitish in color, resembling the dead tissue of man more than does that of any other animal. It is very difficult of digestion, requiring on an average about five hours in a healthy stomach. In individuals suffering with indigestion a much longer time is necessary. A very large proportion of the body of the hog is fat, there being only a small amount of strength-giving material.

The Conclusion of the Whole Matter.

From the foregoing, then, we learn that: (1) The hog is a scavenger. (2) As such, its food and drink are unwholesome. (3) The hog suffers from invasion of tapeworm and of trichina, and can transmit these parasites to human beings who consume its flesh. (4) Fresh pork and bacon do not contain a large amount of strength-giving material, as compared with many more wholesome foods. (5) Both are very difficult of digestion, bacon being rendered more so by the curing and frying process it undergoes before being served on the table. (6) The hog is unfit for human food.—Edgar R. Caro, M.D., in Herald of Health.