Page 47 - Spring2013

METHODS AND PROCEDURES ticipants were also different from those who had Thirty
Pork sausages used in this study were all participated in the previous pork study (Rubik,
from the same batch produced by a local farm 2011). minutes
that also raises pastured hogs. The sausages Subjects fasted overnight and came into the after
consisted of raw, ground, pastured pork meat laboratory for testing on two different days. A consuming
with salt and spices stuffed into casings. The baseline blood test was first done. Then each sub-
sauerkraut used was a commercial cultured prod- ject consumed a single pork sausage (raw weight this sausage,
uct that consisted only of raw, lacto-fermented about 2.6 ounces or 76 grams) that was slowly the subject
cabbage with salt. cooked by pan sautéing until slightly browned reported
Live blood analysis involves visual examina- and well done, using a very small amount of
tion of a small droplet of freshly drawn capillary bacon fat to prevent burning. On the second fatigue and
blood from the fingertip placed under a coverslip visit, after the baseline blood test, each subject brain fog and

on a microscope slide and observed under a light consumed the same type of cooked sausage along wanted to lie
microscope, typically dark-field, at high magni- with about four ounces of sauerkraut (uncooked)
fication (8,000x) using video enhancement and at room temperature. Subjects were allowed to down.
photographed using a digital camera. The blood drink water during the meal and subsequently for
is scored for a number of variables including the next five hours, but ate no other food what-
blood coagulation factors using a Likert scale. soever. Five hours after eating, subjects returned
This method offers a qualitative view of the blood to the laboratory for the post-meat blood test.
cells and plasma that is part of the “biological
terrain” as it is termed in integrative healthcare. PILOT STUDY RESULTS
It is described in greater detail in previous reports A few blood photographs are shown here in
published in this journal (Rubik 2009; 2011). Figures 1 to 4 that show blood of the most sensi-
The subjects were three normal healthy tive subject, female, age 42. Figure 1 shows her
adults consuming the traditional diet recom- blood before consuming a pork sausage. This
mended by the Weston A. Price Foundation for blood looks healthy, with separate red blood cells
over two years and having a clean healthy bio- (RBCs) that are uniformly round, and with no
logical terrain as observed in live blood analysis debris or clotting factors seen in the plasma. Five
after an overnight fast. They were two females, hours after consuming a pork sausage, Figure
ages 42 and 68, and one male, age 42. These par- 2 shows that the RBCs are stuck together in

FIGURE 1: Platelet sample from female, age 42, before FIGURE 2: Platelet sample from female, age 42, five
consuming pork sausage. hours after consuming pork sausage.
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