Comments on: “Nasal Tampon” Made of Cured Pork Is a Great Cure for Nosebleeds

By: silverstreak

silverstreak — Thu, 09 Feb 2012 18:03:00 +0000

If something “works” does not preclude trying to find out why.

By: Uumann

Uumann — Fri, 03 Feb 2012 21:50:00 +0000

A few years ago, someone writing in Health Magazine noted that pork thickens the blood for 3 or so hours after it is ingested. Perhaps this is the same phenomena.

By: DS

DS — Fri, 03 Feb 2012 13:37:00 +0000

So how were the doctors able to ensure the salt pork was sterile enough to use?

By: Anita Mitchell

Anita Mitchell — Fri, 03 Feb 2012 13:35:00 +0000

I’d bet that the pork provided the pressure on the blood vessel, but it was the salt component that squelched the bleeding. Hish osmotic pressures from salt. Sugar cured pork (again sugar has high osmotic pressure) might have worked also. The pork may be extraneous except for mechanical pressure it provides. Both salt and sugar intensely bacterio-static too. Sugar used in some countries to pack decubitus ulcers with moderate success when other methods have failed.) Ever notice how you can leave a sugar bowl or a salt cellar uncovered in the remote cabin unattended, and when you return, nothing has grown in either? That’s the high osmotic pressures at work.

By: Lotr1066

Lotr1066 — Fri, 03 Feb 2012 00:59:00 +0000

There is a lot of this “it works, but we do not know how it works”, in medicine. Should we not try and find out how it works and make a better solution in the process?

By: Anonymous

Anonymous — Thu, 02 Feb 2012 21:09:00 +0000

Thank you for the valuable information