Browse By

Yes, The Scientific Evidence Says That Eating Pork Does Cause Cancer


by Michael Snyder

What we eat is literally killing us.  A stunning new report from the World Health Organization has concluded that there is clear scientific evidence that eating processed meat causes cancer.  In particular, the WHO specifically mentioned processed pork products such as bacon, sausages and hot dogs.  Of course for those of us that have been investigating these things for a long time, this doesn’t exactly come as a shock.  The alternative health community has been talking about the evidence that pork causes cancer for decades.  But for the WHO to come out and say these things publicly is a really big deal.

News of this new report made headlines all over the globe on Monday.  The following comes from a story in USA Today

Eating hot dogsham and other processed meat can cause colorectal cancer, and eating red meat “probably” can cause cancer, the World Health Organization’s cancer agency reported Monday.

Kurt Straif of the International Agency for Cancer Research said the risk of developing colorectal cancer from eating processed meat remains small but rises with the amount consumed. Consuming red meat was linked to colorectal, pancreatic and prostate cancer, but the link was not as strong, the IARC report said.

“In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance,” Straif said.

And the numbers that the WHO is talking about are quite striking.

For example, the WHO says that adding just one hot dog to your diet per day significantly increases your risk of colorectal cancer

According to studies cited in the WHO report, for every 50 grams of processed meat someone eats per day — the equivalent of a little more than a single hot dog — your risk of colorectal cancer goes up by 18%.

In case you still aren’t getting the picture, Cancer Research UK has put together a pretty little graphic to help you figure it out…

Once again, none of this is really “new”.

Over the past few years, some of the most prominent organizations in the medical world have been talking about this link

Eating too much red meat has already been linked to heart disease, various types of cancer, and early death, but has never officially been classified as a cancer-causing food. In 2014, the WHO’s International Agency for Research on Cancer (IARC) – the same organization arm that classified the herbicide glyphosate as probably carcinogenic – cited studies linking red and processed meats to colorectal, esophageal, lung, and pancreatic cancer, saying that determining the connection was a “high priority.”

According to the World Cancer Research Fund, “There is strong evidence that eating a lot of these foods [red and processed meat] increases your risk of bowel cancer.” Experts estimate that half of all cases of the disease could be prevented by adopting a healthier lifestyle.

Additionally, according to Harvard Medical School, cutting out or reducing red meat consumption can help prolong your life by up to 20%. The study, published in theArchives of Internal Medicine, found unequivocally that people who ate the most red meat (especially processed red meats) died younger, and most often from cardiovascular diseases and cancer.

And the evidence that pork is particularly bad for us is absolutely overwhelming.  The following is an extended excerpt from one of my previous articles


Americans have a love affair with pork.  We consume massive amounts of bacon, ham, sausage, pepperoni, etc.

But is that actually healthy for us?

Most people have never stopped to consider this, but they should.  The following is an excerpt from a paper entitled “The Adverse Influence Of Pork Consumption On Health” by Professor Hans-Heinrich Reckeweg…

The fact that pork causes stress and gives rise to poisoning is known. It is obvious that this does not only apply to preparations of fresh pork such as cold cuts, knuckles, feet, ribs and cutlets, etc., but also to cured meats (ham, bacon, etc.) and to smoked meats prepared for sausages.

Consumption of freshly killed 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. These symptoms can be observed after consuming sausage meats (including salami which contains pieces of bacon in the form of fat).

And here are some more reasons why you should think twice about eating pork…

  • A pig is a real garbage gut. It will eat anything including urine, excrement, dirt, decaying animal flesh, maggots, or decaying vegetables. They will even eat the cancerous growths off other pigs or animals.
  • The meat and fat of a pig absorbs toxins like a sponge. Their meat can be 30 times more toxic than beef or venison.
  • When eating beef or venison, it takes 8 to 9 hours to digest the meat so what little toxins are in the meat are slowly put into our system and can be filtered by the liver. But when pork is eaten, it takes only 4 hours to digest the meat. We thus get a much higher level of toxins within a shorter time.
  • Unlike other mammals, a pig does not sweat or perspire. Perspiration is a means by which toxins are removed from the body. Since a pig does not sweat, the toxins remain within its body and in the meat.
  • Pigs and swine are so poisonous that you can hardly kill them with strychnine or other poisons. Farmers will often pen up pigs within a rattlesnake nest because the pigs will eat the snakes, and if bitten they will not be harmed by the venom.
  • When a pig is butchered, worms and insects take to its flesh sooner and faster than to other animal’s flesh. In a few days the swine flesh is full of worms.
  • Swine and pigs have over a dozen parasites within them, such as tapeworms, flukes, worms, and trichinae. There is no safe temperature at which pork can be cooked to ensure that all these parasites, their cysts, and eggs will be killed.
  • Pig meat has twice as much fat as beef. A three-ounce T-bone steak contains 8.5 grams of fat; a three-ounce pork chop contains 18 grams of fat. A three-ounce beef rib has 11.1 grams of fat; a three-ounce pork spare rib has 23.2 grams of fat.
  • Cows have a complex digestive system, having four stomachs. It thus takes over 24 hours to digest their vegetarian diet causing its food to be purified of toxins. In contrast, the swine’s one stomach takes only about four hours to digest its foul diet, turning its toxic food into flesh.
  • The swine carries about 30 diseases which can be easily passed to humans. This is why God commanded that we are not even to touch their carcass. (Leviticus 11:8).
  • The trichinae worm of the swine is microscopically small, and once ingested can lodge itself in our intestines, muscles, spinal cord



Click here for the Top 12 Moments in Jewish History...LET THE ADVENTURE BEGIN! »


Join the over 1.4 million fans of Jews News on FB…It’s NOT news unless it’s Jews News!

Powered by WordPress Popup