H1N1 Swine Flu Bar-BQ

The holidays are coming and what could be better than a family BBQ and its visions of red and white checkered picnic table cloths, grills, condiments, snacks, lots cold drinks and of course the meat. The meat is often cut to perfection, hand manicured, marinated, spiced, coated with tasty BBQ sauce concoctions, store bought and/or secret because this is the tradition of this epicurean ritual. We come to par take of revered relished foods to lose ourselves in the epicurean delight of flavors mixed with the social rewards of good company, with an expectation of a good time to be had by all. However all is not well in this savor's paradise, the center of attraction the meat, the pork the swine meat is not what it seems.

The pork meats although beautifully packaged in clear plastic, white or colored Styrofoam trays, or basic butchers brown or white wrapping paper is only a decorative deception of the all too deadly truth swine, pig, pork is poison! Martha Stewart, Betty Crocker, nor the Seal of Good Housekeeping can console us or change the fact that pork is infected. It has been infected and will be infected no matter what. In fact all food industry giants are just as much potential victims as billions of other people in the world that have consumed, are consuming or will consume pork and all it's related by products.

H1N1 virus and its other nasty infectious cousins have sent the world a wake up call. They are residing sheltering harboring and taking perfect refuge in the bodies of swine all over the globe and have become the mutating time bomb which makes hydrogen and atom bombs pale in comparison. Perhaps all countries would be better off shelving and scraping all their biological warfare programs development research and just purchase a hog farm. Right now it seems the ultimate result is the same, death and mayhem on an unprecedented global scale. It is clearly undeniable people are dispensable, only money and power are important. Corporations and governments have been aware of this problem for years and have chosen to say almost nothing without considerable pressure and arm twisting.

H1N1 virus has been tracked for years and the virus that is killing and sickening, "only God knows how many!" is directly genetically linked to its ancestors present in pigs 10-17 years ago'. H1N1 and its deadly cousins have only mutated in order to better capitalize on its hosts, swine and the humans in contact with swine. Corporations and governments have been assisting the virus by under reporting or downright refusing to report the virus' contagion and advancement. Now it has come to light that the respiratory ailment that was noticed as a problem and officially identified as Swine Flu in La Gloria Mexico in March apparently was active long before, and the concerns of people residing in the area were willfully ignored.

The locals complained about the contamination of their water sources by untold tons of the factory pig fecal matter left to simmer in large black filthy lagoons that overflowed with each rain fall. The locals complained about packs of ravenous dogs that feed on the discarded hog carcasses that surrounded the foul smelling operation, to no avail. For obvious reasons Smithfield Foods, neither the Mexican government nor the US government took any preventative measures or corrective actions. The results are plain the "genie is out of the bottle" and all the responsible parties have formed the usual circular firing squad blaming someone else for the collateral damage of lost lives and health consequences. In the midst of all this the main concern in corporate financial circles is the falling demand for pork and declining pork prices.

People are scared and they should be because they have been sold out, fooled, deceived, lied to and bamboozled and all they are being told is to cook the stinking infected pork meat to 160 degrees before eating. Oh, by the way the meat is not contagious only the live pig! How can that be when the CDC (Center for Decease) clearly states that anything the pigs come in contact with could be contaminated by the H1N1 virus including pens holding area transport vehicles etc? What nonsense, it is common knowledge that virus' do not die when the host animal dies they are amazingly tough and resilient pathogens.

This BBQ season and for all future seasons when those bratwurst, baby back ribs, pork chops, or sausages go on the grill knows that H1N1 is probably on your hands and utensils. Be a good host and ask your guest if they would like mustard on that pork hot dog or do they just want it plain with Swine Flu only?

read more at the following sites:

http://happymountainfarmstore.com

http://acaiok.com