Is Pork Consumption Tied to China Coronavirus Outbreak?
Cass Ingram, D.O.
The China coronavirus outbreak in terms of cause and resolution has been confusing to say the least. While researchers are chasing bats, civet rats, snakes, and pangolins the major source of the potential sources of the Wuhan coronavirus pandemic the more logical source of infection is neglected. This is pork, which is readily contaminated by coronaviruses. It is also more widespread in consumption, in fact, infinitely more so compared to the more exotic animals in question.
It is just common sense. While researchers chase the elusive genome virtually none of them are discussing what is already a monstrous public health issue. That is the coronavirus, notably the so-called African Swine Fever, epidemic which has infected the majority of China’s pigs. In this regard through the findings in this article the challenge has been largely resolved.
There are supposedly 450 million pigs in this country. As of the November 2019 half of the, or more, are dead. They either died from the disease or were slaughtered through culling to prevent its spread.
Moreover, it is the coronavirus that is killing them, various species, various types. In one case it was tied to bats. In others virus-tainted swine in eastern Europe, perhaps Russia. Many have called it a mystery disease. Consider farmer Sun Dawu. In mid-2019 his pigs began dying from a “mysterious virus,” which began last December. By April 2019 the virus killed 15,000, the the others culled as a precaution. In another report 25,000 piglets died from a coronavirus directly related to bats.
Throughout Asia by far pork is the most widely consumed meat. With half of China’s primary meat supply gone surely there was significant compromising. The price had more than doubled. Farmers would have sold as many of the animals possible, even if they were infected. Moreover, they could have been sold off as asymptomatic carriers.
The consumption of pork is banned, biblically, and also within the Qur’an. It is deemed an unclean animal, in the Qur’an’s words “filthy,” which applies to its flesh.
That is bad enough. Yet, when on top of this there are known communicable infections within it, fulminant ones through this flesh, then the issue becomes ultra-serious.
It is said that the types of infections strike and decimating the Chinese herds are ‘harmless’ for humans. Yet, would any person in their right mind eat the flesh from pigs containing a known, pathological virus powerful enough to rapidly kill the animals?
Who would eat flesh teeming with billions of live virus in every few ounces? Even if the virus had never been know to harm humans, once ingested, it could mutate and then become a human pathogen. Pigs and humans have high genetic similarities. This is the worst possible scenario; a bizarre porcine-humanoid virus could readily form, wreaking havoc like never seen before.
China’s pork is highly suspect as a cause. In the Wuhan market certain shoppers got sick. What did they eat? No one is saying. Surely, the majority did not eat the more exotic animals. Pork would be the first suspicion for their shopping trends.,
Other early cases were clearly not associated with the market. Yet, they did go shopping elsewhere? Did they also buy tainted pork and consume it? Did they or the others possibly eat cured or smoked pork, which, uncooked, would have been teeming with pathogens? Other pandemics over the centuries have arose from the pig-human connection in China, including a devastating swine flu in 1957 which, globally, killed 2 million. Why not here?
This brings us to an article published in the Hong Kong Free Press about a pocket outbreak in a family. In early February in a gathering of 19 relatives at least half simultaneously were infected. It was not by someone spewing the virus through their breath. Rather, it was through eating, specifically a dish known as “hotpot.” This is where a communal dinner involves dipping raw, marinated pork and other meat or seafood in a hot broth with vegetables, everyone together around the pot. As a New Year’s tradition it involves several forms of swine flesh, including tongue, collar, loin, bacon, sausage, and ham. Also, added to the boiling broth are pig liver, intestines, and stomach. This is the worst possible, since coronaviruses reside in the intestines and stomach.
Precisely what type of pork the family ate is unknown but should be investigated. A 91 year-old grandmother, her grandson, the grandson’s father, two aunts, and various cousins all were sickened. All tested positive for the Wuhan strain. What is curious is that the pork flesh was never mentioned. This wreaks of a cover-up.
It had to be the pork. Regardless, it is a poor cooking method. Vegetables and spices would not transmit the infection. Moreover, while the seafood could cause food poisoning this would cause positive coronavirus results.
This is hard proof of a dietary connection. None of these people live near the epicenter. None of them were returning from China. Their only exposure was the food, and the all got sick virtually simultaneously. Perhaps the pork was not cooked thoroughly, making them more vulnerable. It is now necessary to determined how many other cases were a result of diet.
The Chinese, among others, need to make a choice. Either strictly avoid the consumption of all pork products from the region or risk becoming ill, including, as happened the Hong Kong family, with the Wuhan coronavirus. In addition, it is ideal to increase the intake of various substances that are antiseptic to the intestines, including garlic, onion, oregano, clove buds, cumin, and cinnamon. This is simply a good idea for anyone who might risk being exposed to contaminated food.