I have read that the reason that pork has long been considered an unclean meat is not the
chemicals that accompany its production, but the fact that the meat itself has
too little lysine compared to arginine. As anyone prone to viruses (us B bloods, many of whom are Jews)
knows,a disrupted balance between these two causes unbridled misery, and it's better to stay
on a low arginine diet if you have any kind of viral problems. I've been wondering if
this is part of the reason that high-arginine nuts are mostly avoids for B's.

Anyway, pigs are actually quite susceptible to viruses themselves. Our pig farmer (his
hobby - I would never have boarded a pig with a commercial operation) always supplemented
his pigs with lysine. The big production outfits never do - too expensive. Besides, if
a pig gets sick on a commercial farm, they just slaughter it and send it off for processing.
My friend could never have done that, as his pigs were his "children." Anyway, the lysine
supplemented pork was the best I have ever tasted, and I never felt sick after eating it,
which I do after commercial pork.

For what it's worth.

Martha

Lysine acts to "smooth out" the prickly walls of viruses, rendering them not only dysfunctional,
but also less transmissable, since they use their prickly skins to stick to surfaces. (Detach
viruses from your hands by scrubbing. Hot water and soap alone won't do it.)