To eat the flesh of a swine has been prohibited in Islaam. The Holy Qur'aan and the Hadeeth have clearly instructed about its being prohibited in Islaam.

It is stated in the Holy Qur'aan:

He hath only forbidden you dead meat and blood, and the flesh of swine.
(Surah 2 Aayah 173)

Forbidden to you (for food) are: dead-meat, blood, the flesh of swine.
(Surah 5 Aayah 3)

Say : I find not in the Message received by me by inspiration any (meat) forbidden to be eaten by one who wishes to eat it, unless it be dead-meat or blood poured forth or the flesh of swine.
(Surah 6 Aayah 145)

"He hath only forbidden you dead meat and blood, and the flesh of swine, and any (food) over which the name of other than Allah has been invoked.
(Surah 16 Aayah 115)

There are innumerous Ahadeeth of the Holy Prophet sallallahu alayhi wasallam about his prohibiting the eating of the flesh of swine.

As the eating up of the flesh of swine has been prohibited by Allah and His Rasool sallallahu alayhi wasallam the Muslims do not eat it.

Apart from the flesh of swine being prohibited, the doctors have proved that its flesh gives birth to several diseases.

The swine is the dirtiest of all the animals. It eats dirt, excrement and drinks urine and dirty water smelling badly. Its nature is short-tempered and hot. Its flesh consists of the germs of several spiritual and physical diseases. Its flesh affects adversely upon the nature and the character of man.

Modern researches regarding its flesh have proved that there are in-numerous evils in its flesh. It creates fatal diseases too. It gives birth to skin diseases, heart diseases and intestine diseases. It also causes dysentery. Besides that, it spoils the kidney. Worms are born in the stomach and it also causes several other types of diseases.

The Solium germs born in its flesh pass through intestine and blood and they reach to the mind. It results in the disease of epilepsy. Eating up of its flesh increases the element of colistrol in the blood with the result that the blood-vessels contract. As a result of this, it blocks the circulation of blood resulting in the possible attack of either paralysis or heart attack. Generally due to the eating of the flesh of swine granular things come out on the skin with the result that incurable skin diseases takes place. Over and above this, several other small and big diseases also take place due to the eating of the flesh of swine. Apart from the Holy Qur'aan, the Bible too has prohibited the flesh of swine.

Several world-renowned doctors have opined that eating up of the flesh of swine gives birth to fatal diseases.

Salvinos Stol, the former director of the world-renowned Science Laboratory of Chicago, America and an expert doctor of Biology and Physiology, wrote a book on the limbs of the animals in 1945. In this book he writes about the flesh of swine :

"I have studied the skin diseases very much in detail, and have also examined the victims of the skin-diseases. After making a long-standing research on the reasons behind the skin-diseases, I have come to the opinion that especially in Europe, the main cause behind the skin diseases, is the flesh of swine. There is a sort of poison in its flesh. By eating it, the said poison spreads in the blood and the body. Howsoever it is cooked, that poison is not abolished."

"Most of those who suffer from the skin diseases due to the reasons other than eating the flesh of swine get alright by ordinary remedies. While those who suffer from skin diseases due to eating the flesh of swine are almost impossible to be cured. From my experience I firmly believe that one should refrain from eating the flesh of swine as one refrains from eating poison."

"Different types of eatables highly affect the man's nature. I have been assured that especially the flesh of swine has a very bad effect on man's character and nature."

Nearly 1400 years back whatever opinions were pronounced by the Holy Prophet sallallahu alayhi wasallam are being supported serially today. The Holy Prophet sallallahu alayhi wasallam was neither an alophaethic doctor nor a homeopaethic one nor a biologist and nor a scientist. He was only the super-most Prophet sallallahu alayhi wasallam. The Holy Prophet sallallahu alayhi wasallam did not have any sort of laboratory. At that time, science was not so much developed. There were neither X-Ray machines nor microscopes. Inspite of that whatever decisions were given by the Holy Prophet sallallahu alayhi wasallam are so exact that they cannot be challenged.


The Flesh of Swine
By Abdullah M Patel

Is it the PORK thing ???
again...........Ok.......but just try these once in your life......ok?

Pork Ribs

Pork Ribs have a long tradition in the old style world of barbecue, ranking with brisket and pulled pork in the competitions as a true art form.

Like traditional Barbecue, pork ribs should be cooked low and slow with a good dose of smoke. This process will require a smoker of some kind, although you can do it with a kettle charcoal grill. You need a temperature about 200 degrees, smoke and patience. I full rack of ribs can be smoked in about 4 hours but if you have the time try and go the distance. The longer you smoke the more flavor you will get.

The first step to make great pork ribs is to prepare the rack. Let the ribs come up to room temperature, rinse off in cold water and remove the membrane from the back. Some people will say that you don't have to remove the membrane but I feel that it's a must. The membrane blocks the uptake of smoke and creates a barrier to your seasonings.

To remove the membrane, lay the ribs on a flat surface meat side down. Take a sharp knife and begin peeling the membrane from one corner near the bone. I have been told that a lobster fork works great for this. Once you have a good piece peeled back, grab it with a paper towel to get a good grip and begin pulling. If the membrane is intact you shouldn't have too much trouble, but sometimes this can be a little challenging.

With the membrane removed rinse off the ribs again and pat dry with some paper towels. Now one trick that is used by several barbecue competitors is to coat the ribs in prepared yellow mustard. You don't need to use anything fancy or expensive since the smoking process will remove the mustard flavor anyway. This coating will hold your seasonings in place and also make a nice crust over the surface of the ribs.

If you are of a mind that the rub should be rubbed into the pork ribs then you can place it on first and then carefully apply the mustard. Or you can sprinkle the rub over the mustard, or use a mustard based rub. It's really a matter of preference.

Once the pork ribs are seasoned and the smoker is ready then you are set to go. Personally I use a blend of oak, hickory and a little mesquite in the firebox, but I'm sure with a little experimentation you can come up with the kind of smoke you prefer. Place the ribs in the smoker and let it go. You want the good smoking temperature in the area about 200 degrees. You can go lower if you plan on doing a long smoke, but I don't recommend going higher.

At this rate the ribs should be cooked through and tender after about 4 hours. Go longer if you can. The longer you smoke at a low temperature the more tender and flavorful the ribs will be. Remember that you need to hit an internal temperature of 165oF before they can be served. Have a meat thermometer ready.

To serve I cut the ribs individually. I find no reason for a finishing sauce but if you are a big fan of sauces and can't imagine serving without sauce then I suggest a thin one that won't overpower the flavor of the ribs.


You're gonna thank me!
salaam
fatak