A wild pig with bright blue flesh - found in California

angelburst29 said:

zlyja said:

FWIW UC Davis just reported that the rat poison diphacinone, along with the blue dye found in the bait, was detected in the pig, as Domi had suggested earlier. It also seems reasonable to me to explain the Ugandan blue pork. The blue-eared pig disease sounds interesting, but I think the cyanosis is unrelated to this case; the tissues turn blue from the skin or mucous membranes not getting enough oxygen, so I doubt it would affect the color of the fat that extremely.

http://www.vetmed.ucdavis.edu/cahfs/local-assets/pdfs/CAHFS_connection/CAHFS_Connection_Oct_2015.pdf

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Remarkable find, Zlyja and it was "just published" by the University of California and compliments what Domi had already suggested to be rodenticide ingestion.

And I think you're right - that the blue-eared pig disease - is something all together different?

Which brings me back to this statement:

"The blue pork was first noticed in Masaka District, southern Uganda in 1998. Last month veterinary experts in Makerere
University warned that the "blue pork syndrome" has spread to at least eight districts in the country. The eight districts that have
reported it include Kampala, Mpigi, Wakiso, Mukono, Nakasongola and Lira.

He said a team of researchers would be marshaled from various organizations including Makerere University, the National
Agricultural Research Organization and some international institutions to study the "blue pork syndrome". So far, scientific efforts to establish what is causing the blue color in pork have been fruitless. Tests at the Makerere University Faculty of Veterinary Medicine and a veterinary reference laboratory in Pirbright, UK, could not establish the cause of the syndrome, the report said. "


The above study to establish the cause of the syndrome, from various organizations and institutions, seems impotent and lacking any real efforts, if you consider that the Morgan Hill, California incident with the blue pig was reported on September 15 and results of the testing by UC are published 16 days later?

Pig
Diphacinone was detected in the muscle from a feral pig that made the news due to the blue
color of its subcutaneous ssue and fasciae. Liver is the recommended ssue to test for ancoagulants.
A blue dye is incorporated into the diphacinone bait formulaons which accounts for
the blue discoloraon of the ssues of the pig. It is recommended that meat from dye colored
pigs not be consumed.

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Just another paper on the same topic from the UC Davis

_http://cahfs.ucdavis.edu/local-assets/pdfs/Anticoagulant_rodenticide_fact_sheet_formatted.pdf

If the report on the feral pig came out the next day, I might question it. But two weeks seems like a reasonable amount of time for testing. So it's possible that the pig found some toxic chow and went to town on it, and since it was a feral pig there's no telling where the pig got it.

But it still seems like the blue-pork syndrome is different as the pigs suffering from it are domestic pigs, and I wouldn't think that a farmer in Uganda whose livelihood depended on raising healthy pigs would be so careless as to leave a bag of toxic feed lying around where the pigs could get to it. Let alone not notice if some of their blue dyed anticoagulant feed went missing at the same time some of their pigs started having blue innards.

So is it a genetic testing thing performed by the PTB who failed to inform the Ugandans, is it a toxic environment, or something else?

I heard that radioactive animals from Chernobyl were slaughtered and buried in the ground after being dyed blue. Made me think of this. I don't see any connection though.

monotonic said:

I heard that radioactive animals from Chernobyl were slaughtered and buried in the ground after being dyed blue. Made me think of this. I don't see any connection though.

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That's an interesting observation, Monotonic and something I wasn't aware of, in regards to Chernobyl's radioactivity.

There "may or may not" be a connection to the blue flesh pigs found in California but the color coding (blue) is interesting to contemplate?

Found this article from September 1986, of the plight of Reindeer in the Chernobyl region after the accident, that describes coloring the meat blue, denoting radiation contamination and unfit for human consumption.

CHERNOBYL SHAKES REINDEER CULTURE OF LAPPS
http://www.nytimes.com/1986/09/14/world/chernobyl-shakes-reindeer-culture-of-lapps.html?pagewanted=all

GLEN, Sweden— In fright and confusion, the Lapp people have begun herding their radiation-laden reindeer down from the mountain feeding grounds to face one of the grimmest challenges yet to their ancient culture.

''It's so terrible because you can't see it, you can't smell it - it's just there,'' Olof Johannson said of the cloud-borne radiation spawned from the disaster at the Chernobyl nuclear plant in the Soviet Union five months ago.

The cloud's harvest is proving alarming to the Laplanders, for 97 percent of the first 1,000 reindeer put to the annual fall slaughter this week have been measured in excess of permissible radiation levels and declared unfit for human consumption. Mr. Johansson has been devastated not for economic reasons but for his hope to carry forward a way of life tied for millennia to the wonderfully durable reindeer.

[...]

Sames say the new threat comes as a blow to their pride, for they are seeing all their careful herding effort produce contaminated meat that must be dyed blue to discourage human consumption.

angelburst29 said:

The title is some what deceptive, in that, the flesh/meat and blood are a normal color but all fatty deposits are bright blue.

A wild pig with bright blue flesh was found in California (photo's)
http://www.iflscience.com/plants-and-animals/wild-pig-stained-blue-inside

When a couple out on their ranch in Morgan Hill, California, saw a wild pig roaming the brush, they decided to shoot it and take it home for meat. After transporting the pig back home and draining its blood, the pair cut open the pig ready to skin and portion it, only to find this wild hog was hiding something quite unusual below the surface.

The pair were shocked to find that its fat was bright blue

According to the original post (_http://imgur.com/gallery/YTIx8), all the fat within the body was consistently stained blue. Its meat and blood however, were of normal color.

The couple have shot and eaten other wild pigs on their ranch and claim to never have found a specimen like this one.

Questions were raised whether an old copper mine in the vicinity may have caused the blue coloring, but according to the post there are only old, filled-in mercury mines in the nearby area.

Samples of the pig have been sent over to University of California, Davis to uncover the source of the unusual coloring.

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I wonder, if the tinted blue fat in the feral pig (above) might have been due to Sodium Nitrite poisoning?

That article was published December 17, 2015 and this one appeared a few months later on April 05, 2016 by Mike Adams, the Health Ranger. He explains that Sodium Nitrite is used in many of our processed foods but that government researchers with the U.S. Department of Agriculture have been experimenting with Sodium Nitrite - as a fatal bait to poison wild hogs to death. In the article, they show a photo of the pellets which seem to have a dark charcoal center that they refer to as "70g omnivore nontoxic Hog-gone bait." Could a charcoal like substance turn feral fat - blue?


Chemical added to hot dogs, sausage and bacon now being developed by USDA as deadly bait that poisons wild hogs to death... and you're EATING it for breakfast!
http://www.naturalnews.com/053556_wild_hog_bait_sodium_nitrite_processed_meat_additive.html

A preservative chemical that's routinely added to hot dogs, beef jerky, bacon and breakfast sausage is now being deployed by government researchers as a fatal bait to poison wild hogs to death. Development of the deadly hog poison is being pursued by none other than the U.S. Department of Agriculture, the same agency that legalizes the same toxic chemical to be used in processed meat products approved for human consumption.

The chemical, known as sodium nitrite, is a cancer-causing "color fixer" and meat preservative added to processed meat products to give them a pink hue that consumers mistake for being "fresh." When sodium nitrite combines with the hydrochloric acid (HCl) found in stomach acid, it forms cancer-causing nitrosamines. These nitrosamines go on to directly promote pancreatic cancer, colorectal cancer, leukemia, brain tumors and other cancers throughout the body -- facts that I have been warning readers about for over a decade. Sodium nitrite is the reason why processed meats drastically raise the risks of cancer, heart disease and diabetes.

Eating sodium nitrite, in other words, is a lot like eating a slow death in the form of cancer. But in feral pigs, the same chemical kills quite rapidly. A paper posted online by the USDA states, " The toxin, sodium nitrite, a common meat preservative that prevents botulism, had previously been shown to be a quick-acting and low-residue toxicant for feral pigs in Australia and has since been patented."

Why poison hogs to death? Because they are multiplying more rapidly than humans - "USDA is seeking to reduce the wild pig population that roams in at least 35 states," confirms Chemical & Engineering News (October 13, 2014). "In January, it launched a national initiative that will attempt to stamp out the pervasive pigs by slipping them bait laced with a fatal dose of sodium nitrite."

Feral pigs are widely believed to be a costly pest across Australia and many parts of the Southern United States. They are incredible survivors with extraordinary adaptation skills. Intelligent and resourceful, they can live almost entirely off wild subsoil onion bulbs and other small roots. (Which, for the record, makes them a whole lot smarter than most humans who would die in no time if their local grocery store stopped stocking Pop-Tarts and Oreos.) Present-day eradication techniques tend to focus on trapping and shooting the wild hogs, which is why sodium nitrite bait is typically described by USDA scientists as a "humane" option for causing rapid death without all the blood, violence and screaming.

[...] Over the last few decades, feral swine have "spread from 9 states 30 years ago to 44 states today (Figure 2), and unless strict confinement and eradication measures are enacted it is anticipated that they will be in every state within the next few years," says the USDA. See this map:

Perhaps not coincidentally, human depopulation proponents often use similar language to describe the "population problem" of humans, decrying how humans have multiplied rapidly to over 7 billion in global numbers, purportedly causing extreme damage to the environment in the process. Not coincidentally, feral swine are being slaughtered by invoking almost identical reasoning. This explanation from the USDA sounds almost exactly like a talk from Bill Gates on why there are too many humans on the planet:

Feral pigs cause at least $100M per annum economic impact to agricultural (McLeod 2006), which is likely an underestimate, and untold damage to the environment. They are recognized as a key threatening process to threatened species and ecological communities due to their predation, habitat degradation, competition, and disease transmission. ... sound like anyone else you know?

Population control through food chemicals - It is noteworthy that the method now being sought to kill off feral swine is to introduce a deadly chemical into their food (i.e. bait). That same exact chemical -- sodium nitrite -- has been known to be a potent cancer-causing agent since at least the 1970s but the USDA has insisted on keeping it legal in the human food supply in order to appease the interests of powerful food corporations.

It's worth noting that if the sodium nitrite hog bait is ultimately approved by U.S. regulators for killing wild hogs, the chemical would be registered as "a pesticide with the Environmental Protection Agency for controlling wild swine," reports ACS.org. This "pesticide," by the way, is one of the primary business recruitment tools of the for-profit cancer industry.

Much of today's cancer industry, it turns out, thrives on the steady supply of cancer patients produced by sodium nitrite in processed meat products. The FDA, which receives large payments of money from drug companies seeking FDA approval for cancer treatment drugs, also refuses to ban sodium nitrite from the food supply, even as a mountain of irrefutable scientific evidence links the chemical to cancers in humans.

Interestingly, sodium nitrite is one of the key chemicals used by animal researchers to give animals cancer so they can study various treatments.
Search science.naturalnews.com for "sodium nitrite" to see a selection of some of the research that's already been published. Or click here to search GoodGopher.com for sodium nitrite.

Sodium nitrite already called a "vertebrate pesticide" - In the feral swine analysis published by the USDA, sodium nitrite is already labeled a "vertebrate pesticide" and its toxicological effects are described by the USDA as follows:

In brief, [sodium] nitrite causes methemoglobinemia, which results in rapid depletion of oxygen to the brain and vital organs. Pigs are highly susceptible to this mode of action because they lack methemoglobin reductase, the naturally occurring enzyme required to reverse the toxicosis. Nitrite causes a rapid death in domestic pigs in approximately 1 hour (IMVS 2010) and in feral pigs in 1.5 hours (Cowled et al. 2008a), with symptoms (detailed above) lasting less than 30 minutes (IMVS 2010). Nitrite toxicosis through methemoglobinemia has been independently assessed as humane (IMVS 2010).

USDA to hunters: It's safe to eat the wild hogs we've poisoned to death - The big idea in all this, of course, is to spread sodium nitrite-laced hog bait all across the United States, waiting for wild pigs to eat the bait and die from chemical poisoning.

Once wild hogs are poisoned to death with sodium nitrite, they are totally safe for humans to consume, the USDA tells us. This must be very comforting to hunters to know that their federal government says it's okay to eat animals killed with a deadly poison that's been circulating through their blood and organs.

"To clarify, hunters or wildlife would not be at risk from consuming sub-lethally or lethally poisoned feral pigs, as confirmed by residue testing on pen and field-poisoned feral pigs," says their report.

The agency does acknowledge, however, that "Nitrite is toxic to aquatic organisms." It explains, "As such, nitrite levels are currently being assessed in three water bodies of different sizes following a worst-case scenario contamination incident (40 baits)."

This means that in order to attempt to eradicate feral swine from the Southern USA, the USDA might be poisoning aquatic ecosystems even more than they are already. We may be facing a future where "sodium nitrite runoff" is added to the already catastrophic levels of atrazine, glyphosate and other agricultural chemicals that are destroying amphibians and devastating aquatic ecosystems.

Bottom line: Sodium nitrite is a deadly pesticide... so why are you eating it for breakfast? - The upshot of all this is that the USDA already admits sodium nitrite -- the same chemical added to bacon, breakfast sausage, lunchmeat and pepperoni pizza -- is a "pesticide" capable of killing certain mammals.

Is it possible that some humans are genetically predisposed to being harmed by sodium nitrite in the food supply? Why are we feeding this deadly hog killing chemical to our schoolchildren in school lunches?

In a world where the food supply is already toxic and dangerous for human consumption, the routine use of a cancer-causing chemical known to be fatal to other mammals seems insanely stupid. All who wish to avoid this deadly chemical in foods should look out for "NO NITRITES" labels on packages of bacon, jerky and sausage. Be sure to check ham soup products for sodium nitrite, and you'll also find the deadly pesticide in frozen pizzas and children's snack lunches that contain processed meat.