Personal experience with pork

A self-experiment: Jann A. Hommen, January 28th, 2009

In the beginning of May 2007 I realized a form of extraordinary urticaria (any type of skin break-out, such as Psoriasis and Exema) on my skin, which was localised at the fore-arms. It was suppressed by the administration of antihistamines like Dimetinden (Fenistil 24 i.v. ®), but a renewed appearance could not be avoided through that.
Approximately one week later, the wheals spread out on my back, and the lower limbs, which made me consult a dermatologist. He drew blood from me, and controlled the CRP and IgE in a laboratory. To rule out a mycosis, he took two swabs.
Nevertheless, those examinations showed no significant results, and so I consulted another physician, an allergist. After a short examination of the urticaria, and an allergy test (prick-test), he told me that there were no certain results which could give information about the forming of urticaria.

From that day on, I took loratadine (Lorano ®) perpetually, to suppress the urticaria, but it was just a cosmetic effect, which didn’t cure the cause.
In my circle of acquaintances, this issue comes up now and then. Then, an acquaintance told me about the book: “Pork and health” (“Schweinefleisch und Gesundheit”) by Dr. H.-H. Reckeweg. As I started reading the book, I was not convinced of the negative effects of pork, but after some further research on the internet, I found out that pork could definitely cause allergies and other diseases. 
So, I read the book of the popular homeopath and founder of homotoxicoligy, Dr. Med. Hans–Heinrich Reckeweg, who was also the founder of the pharmaceutical group HEEL.

Initially, some of the listed aspects of pork and its effects seemed to be out-dated and overstated, but through investigation, I found out that a lot of physicians and food-experts have been concerned about the negative influence of pork on the human body, for decades. So in January 2008, I decided to reduce my pork consumption. Nevertheless, that did not show a significant effect. The only thing I realized after a time, was that I needed not as much antihistamines as before. Subsequently, I stopped eating pork completely in May 2008, and just a few days later I took my last 10 mg dose of loratadine.

Since then, I changed my nutrition to complete pork-less, and there were more positive effects resulting from the absence of urticaria. From January till May 2008 I reduced my weight from 89 kg (196 lbs) to 82 kg (180 lbs), with a height of 187 cm (6’ 1”). After the complete abandonment of pork from my nutrition, I reduced my weight again about 10 kg (22 lbs) and levelled out at between 69 (152) and 72 kg (158 lbs). That corresponds to a BMI of 21, which is regarded as a normal or ideal figure. Compared to that, my BMI was 26 with a weight of 89 kg (196 lbs), which is regarded as slightly overweight.
Further, I have realized that muscle aches and cricks have not occurred again, after sportive activities, since the pork-less nutrition. Even my physical fitness has become much better since May 2008.

It didn’t take long, that I realized that my skin was much more cleaner, and the quantity of spots did definitely decrease. My hair seemed to be much stronger than before.
Today, I am more than ever taking the line, that pork has a toxic effect on the human body. I support the work of Dr. H.-H. Reckeweg, and all physicians who deal with that topic.

You will only realize the many products containing this toxin, if you life pork-free. Not only pork itself is risky, but also all products made of pig, for example – gelatine! (Gelatine is used most commonly in jelly / jello, gummy bears, wine gums, sour cream, cream cheese, cake icing and frosting, marshmallows, soups, sauces and gravies, canned ham and chicken.)

Nowadays it is easier than ever before to live a healthy life, but the costs play an important role, and it is not surprising that in Central Europe, quantity is preferred over quality, when it comes to meat consumption. The Middle/Central European food culture is more and more changing to a “Leftover-use-culture”. Every butcher and every food-expert can determine pork as the worst of all kinds of meat.

Nevertheless, more than 80% of the offered meat in a butchery, in a supermarket, consists of pork, or contains a big amount of it.
Many people do not know about the negative effects of pork. To make them attentive to this problem, I have written this essay.

Many thanks to H. Becker, M. tho Seeth (Stud.med.vet.), my Mother and H. Snethkamp.
Jann A. Hommen, January 28th, 2009