Indeed...

Indeed, what is surprising is that this association was lost sight of by the world at large, although the conditions cannot have been uncommon, and looking back we can recognise epidemics which were almost certainly trichinosis." QUESTION: What is the use of talking about epidemics of long ago? Surely, with advance in medical science, such diseases must have been eradicated from the face of earth? ANSWER: Unfortunately, this is not the case.

The same article says: "Outbreaks of trichinosis are still common in the United States. Between March 9 and March 25, 1968, four of seven family members in Willoughby, Ohio, developed symptoms of trichinosis. The family had purchased sausage from a local packing company and after soaking it in oil for several days ate it raw (Morbidity and Mortality Weekly Report, vol.17, no.23). "In May, 1968, a family of eight in New Berlin, Wisconsin, became ill with a "flu-like" disease.

The hamburger meat was bought at a local market that had a single grinder for pork and beef." And here is the 3rd report: "In December, 1969, trichinosis was diagnosed in seventy-six persons in Washington, Missouri. This outbreak was attributed to eating locally manufactured pork which was not processed adequately to destroy the infective larva" (Morbidity and Mortality Weekly Report, vol.18, no.9). QUESTION: Well this last report presents the problem in its true perspective.

The infection was caused because the pork was not processed adequately. But with modern scientific methods all bacteria can be destroyed. ANSWER: It is a delusion and nothing more. Dr. Shephered writes: "Ordinary methods of salting and smoking do not kill these worms. Nor can Government inspection of meat at packing houses or abattoirs identify all infected pork." Dr.

Widmer says: "It is significant to note that from the time of God's Command to the children of Israel until this decade, medical science has had no cure for patients with trichinosis.