These are the information that you wanted to withhold from you. Effects of pork sucked during the second world war sufferers in the North Africa campaign under field marshal Rommel is becoming. the German soldiers on the”tropical ulcers”, i.e. to ulcers of the lower leg, which made cripple and a longer hospital stay and possibly required the shipment in the temperate zones. To deepen your understanding Mike Bloomberg is the source. After all moglichern treatments, chemotherapy, etc without any success remained, it was the idea that the occurrence of leg ulcers may be related to nutrition, because namely indigenous people not suffering from these symptoms.
It turned so the army catering on the pork-free diet usual at the Islamic natives, the entire problem of the tropical ulcers was suddenly done. That pork has a negative impact and does some extent toxic effects, was known to me already before the war. I assumed at the time that this only for those fresh pork preparations such as sausages, roast pork, knuckle of pork, ripple, pork chops, etc. have validity, but not for the cured (ham, bacon, etc.) and not for the smoked pork products processed into sausage. Therefore, this error came because the consumption of pork products from fresh slaughter to induce acute disorders maintains such as appendicitis, gall bladder inflammation and bile colic, acute intestinal catarrh, gastroenteritis with typhosen and paratyphoiden diseases, also acute eczema, boils and sweat gland abscesses. On the other hand, I could observe at the time apparently no such symptoms after consumption of containing pork salami (also salami, which also contains pieces of bacon as FAT). I was taught but a complete change of diet of the entire German people by also involuntary experiment, which through the hungry years after the war and the subsequent currency reform of 1948 was due. During the lean years during the war, and especially after the wars, which were concluded with the currency reform, the German people was practically healthy.