I put those up to illustrate how diverse the information can be.

And for those who worry about pork, and cooking times, that has just changed, and was liberalized.
http://www.cbsnews.com/8301-504763_1...-10391704.html

There is another theory... the Eat Right 4 Your Type hypothesis, which is that certain "lectins" or side chains on foods, are not compatible with certain Blood types.

For example, mine is not compatible with chicken!
There have been people who claim they have cured their rheumatoid arthritis with the lectin theory!

http://www.dadamo.com/
This theory has evolved with the genetic testing and ethnic habits certain groups have encoded in their genes.

This dietician has written a book called Your Body Knows Best,
http://www.facebook.com/annlouisegittleman
and it is just fascinating! I think food intolerances can link to genetic vulnerability. If you are interested in this subject, try her book. Its over 10 yrs old now...but you can find it on Amazon used, I'm sure.

So pork releasing "toxins"... I don't think so.

I think digesting proteins in the stomach varies from person to person based on the acid present. Low acid will lengthen protein breakdown from food.