Page 48 - Spring2013

Pork sausage rouleaux (rolls of coins). Thirty minutes after CONCLUSIONS AND DISCUSSION
How does pork sausage affect the blood?
does not consuming this sausage, the subject reported There is no clear-cut answer from the results ob-
fatigue and brain fog and wanted to lie down.
appear to The blood of the same subject before con- served in these three subjects. Rather, individual
have such suming pork sausage with sauerkraut is shown in differences were seen. One subject in particular
a dramatic, Figure 3, which again looks normal and healthy. responded adversely to pork sausage in this study

Five hours after consuming a pork sausage as seen in the blood (Figure 2 compared to Figure
adverse effect with sauerkraut, the blood is similar, as shown 1), and self-reported symptoms of fatigue and
on the blood in Figure 4, with no rouleaux or clotting fac- brain fog. When RBCs are present in rouleaux
of all subjects tors. Moreover, the subject reported that she felt as seen in Figure 2, peripheral blood circulation
“stable” after consuming this meal.
is impaired. However, the effect on the other two
as did The other two subjects did not report any subjects’ blood was less apparent.
unmarinated adverse reactions after consuming the pork How does consuming pork sausage with
pork. sausage, nor did their blood show such distinct sauerkraut affect the blood? For the subject most
adversely affected by sausage, the blood looked
differences before and after consuming the sau-
sage, with or without sauerkraut. about the same before and after consuming the
Figure 5 shows the mean values of all three two foods together. The blood of the other two
subjects’ blood coagulation factors before and af- subjects did not show much visible change from
ter consuming the pork sausage alone. Although consuming pork plus sauerkraut. So there ap-
greater amounts of rouleaux, RBC aggregates, pears to be a protective effect from consuming
fibrin (clotting protein), spicules (clotting pro- the sauerkraut in the subject most affected by the
tein), and platelet aggregates (clotting factor) are pork sausage.
seen after consuming pork, these results are not Overall, the results of this study are not as
as dramatic as after consuming an unmarinated clear cut as in the previous pork study; for ex-
pork chop (Rubik, 2011). ample, in comparing marinated to unmarinated
Figure 6 shows the mean values of all three pork (Rubik, 2011). That is, pork sausage does
subjects’ blood coagulation factors before and af- not appear to have such a dramatic, adverse effect
ter consuming the pork sausage with sauerkraut. on the blood of all subjects as did unmarinated
The differences shown are insignificant. pork. The number of subjects in this study (N

FIGURE 3: Blood sample from female, age 42, before FIGURE 4: Blood sample from female, age 42, after
consuming pork sausage with sauerkraut. consuming pork sausage with sauerkraut.
48 Wise Traditions SPRING 2013 SPRING 2013 Wise Traditions