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π•„π„Ξœπ”Όβ“’ 𝔼𝔩αŽ₯ŀ𝐞 | 5 months ago (raw) | export | reply | flag +4 
 https://image.nostr.build/e35bf7ffa08e15a685d95c5a51154a9f6c465fb9e51a9bfc595ea97568125dd8.jpg
 https://image.nostr.build/883d793e64f78750826ef4edf7a43804c5927a16a79d3cca0081cab7de6d8d71.jpg
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30540b9d | 5 months ago (raw) | root | parent | reply | flag +1 
 If one cooks and eats it, wouldn't it just break down? πŸ€”
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π•„π„Ξœπ”Όβ“’ 𝔼𝔩αŽ₯ŀ𝐞 | 5 months ago (raw) | root | parent | reply | flag 
 πŸ˜‚πŸ˜‚πŸ˜‚
And you'd trust them with the science on this ?
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Low Information Voter | 5 months ago (raw) | root | parent | reply | flag 
 That, and our immune system already codes pig dna as foreign.

Its when it starts coding our own as foreign because its next to a spike protein that we're in trouble...
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asourcefamiliarwiththematter | 5 months ago (raw) | root | parent | reply | flag 
 Another issue with pork: they are autoenzyme digesters & store a lot of fat, so if you feed them corn, soy or vegetable oils those end up in the fat

https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/