From an automated source of eggs, a chicken farm which produces additional end products like raw/cooked chicken and feather can be constructed with the addition of egg-dispensing and chicken-killing systems. Hatcheries promised to stop killing male chicks by 2020. What’s taking so long ? For every new egg-laying hen born into today’s factory farming system, a male chick is killed — or “culled.” As many as 300 million chicks are killed in the United States every year, and more than 6 billion total are killed around the world. It’s a disturbing and wasteful practice, and it has its roots in the warped economics of chicken production. Most chicken meat comes from “broiler” chickens, bred to grow unnaturally big and fast. That is not the case with egg-laying hens, which have been bred to put all their energy toward laying. Consequently, when their egg output begins to wane, they have so little meat on them that they often don’t enter the human food supply and are instead used as pet food, feed for other factory-farmed animals, or simply “landfilled.” This is why egg producers cull male chicks: The males from the leaner breeds used in egg production cost more to feed and house than they would ever sell for as meat, so they’re economically useless to the industry. Animal welfare activists have been lobbying against male chick culling for decades, chronicling cute and fuzzy day-old chicks who are gassed or macerated. The thing is, the industry doesn’t like the practice either — it’s inefficient and wasteful, even before accounting for the bad PR. The alternative would be to develop in-ovo sexing technology — technology that can determine the sex of a chicken before it hatches — stopping the incubation process for males before they even come out of their shells and eliminating the need for a wasteful culling operation. In 2016, the United Egg Producers (UEP), a lobbying group for the egg industry, announced that it was hoping to fund the development of such technology and committed to ending male chick culling by 2020. It was big news. Vox even referred to it as “the best news for America’s animals in decades.” But 2020 came and went, and chick culling continues unabated. In July 2020, the UEP put out a statement saying it was still looking for “an economically feasible, commercially viable alternative to the practice of male chick culling at hatcheries.” It added, “We believe this goal is achievable with time and research,” but it didn’t offer a new timeline for the goal or elaborate on what issues still had to be worked out. USPoultry — an umbrella organization representing various egg and poultry trade groups, including the UEP — has put roughly $100,000 toward research grants for startups and researchers looking to end chick culling. Other than that, the egg industry has not made any additional support for this project public, and the UEP would not answer questions outside of its statements. Meanwhile, in Europe, two companies are already sexing chicks in their shells and selling limited quantities of no-cull eggs in grocery stores in Germany, France, the Netherlands, and other European countries. So what’s taking the United States so long? The problem is the technology There are roughly 336 million laying hens in the United States. For in-ovo sexing to stop the bulk of male chick culling, it likely would need to be able to sex close to a billion eggs per year (taking into account unfertilized eggs and male chicks). But despite the fact that people have been speaking out about it for decades, there still isn’t a viable way to humanely avoid chick culling at the scale the industry requires. The Humane League (THL), a nonprofit that lobbies corporations to make animal welfare changes, was involved in getting the UEP to promise an end to chick culling back in 2016. David Coman-Hidy, THL’s president, says that he doesn’t see any evidence that the US egg industry is dragging its feet. However, he does acknowledge there’s certainly a history of the agriculture industry saying better animal welfare — like phasing out the use of battery cages in the egg industry or gestation crates in the pork industry — wouldn’t be commercially viable until consumers and corporations demanded it. “The difference here is that this is actually a technological problem,” Coman-Hidy says. “We don’t need to develop the technology of ‘don’t put hens in battery cages.’ That technology exists. It’s called a barn. But sexing these eggs at a really young age is complicated.” To see just how complicated it is, it helps to understand how the technologies already in use in Europe work and why their shortcomings make them a nonstarter for US egg producers and animal welfare activists. The European companies selling no-cull eggs in local supermarkets — Agri Advanced Technologies (Agri-AT) and Respeggt GmbH — use different approaches to address the same problem. Respeggt-branded eggs use an endocrinological gender identification technology that’s somewhat similar to a human pregnancy test. Eight to 10 days after incubation, a machine takes a sample of liquid from each fertilized egg and looks for the presence of a female hormone by looking for a color-changing reaction. Male eggs are then used for animal feed and the females continue toward hatching. All the eggs produced by hens sexed with this technology are sold under the Respeggt brand, free from chick culling. It can currently test one egg per second or at most 31.5 million eggs per year (if run continuously). According to Kristin Höller, Respeggt’s head of business development and global affairs, by the time the cost is passed on to consumers, they’ve seen an increase of about 1 to 2 cents per egg. They have not yet tried to sell the technology to the US egg industry but, even if they did, the volume it can handle is currently too low for this technology to be used to get rid of chick culling across the board. The other company, Agri-AT, tests eggs using hyperspectral measurement that essentially scans the colors inside the egg. This method is much faster than Respeggt’s: Its machine can sex 20,000 eggs per hour or at most 175.2 million a year (if run continuously). But a big drawback is that it only works on brown-egg-laying chicken breeds where male and female chicks are different colors when they hatch. Since most egg-laying hens in the US only lay white eggs, Agri-AT’s technology can’t be used at scale here. Jörg Hurlin, managing director at Agri-AT, said that they don’t yet know how much their technology would cost the consumer, though it will certainly add to the cost of eggs. One issue that complicates these efforts is the difficult-to-answer question of when an embryo becomes a chick. Some researchers say day seven is when chick embryos can begin to experience pain. If that’s right, sexing the eggs eight to 10 days after incubation as Respeggt does, and 14 days as Agri-AT does, may still end up inflicting pain on the embryo, which could be trading one animal welfare problem — culling — for another. (However, Agri-AT did develop another machine they call “STUNNY” that uses electricity to anesthetize the eggs, eliminating any potential pain in stopping their development.) The embryo problem is one that the Foundation for Food and Agriculture Research (FFAR), a US-based agricultural research organization, is attempting to address. FFAR is sponsoring something called the Egg-Tech prize, which will award up to $6 million to researchers producing promising methods of ending chick culling. The group is hoping for a technology that can be used at scale and implemented before day eight of incubation, at which point there’s evidence the chicks experience sensation. There’s one other technological solution being pursued that’s worth noting here. At the University of Georgia, Kristen Navara has been researching the potential of finding a way to control and change the sex of chicks before they even hatch. In chickens, the hen controls whether the resulting chick is male or female. Using hormonal treatments, Navara can change the sex of an egg. Because the Food and Drug Administration bans the poultry industry from using hormones, Navara explains, the hope is that knowing what pathways those hormones operate on might allow her to find and manipulate a gene that could, for example, permanently make all laying-breed chicks female. If it works, it could be an even more economical option than in-ovo sexing. Not only would chick culling end but hatcheries wouldn’t “lose” half of all fertilized eggs that would have hatched into males. All in all, the picture that’s emerging on egg-culling is one of promising innovation — and a recognition that progress has been much too slow. Another way to end chick culling: Raise other chicken breeds In-ovo sexing might be the solution to end chick culling that’s gotten the most attention from the egg industry, but it’s not the only one. Hatcheries could also go back to how chickens were bred pre-factory farming — which would do away with culling, period. Until the early 1900s, farmers didn’t worry too much over whether their chickens were male or female. Hens were raised as egg layers while the roosters were the first ones to become Sunday dinner. Some breeds were slightly more suited to one purpose over the other, but did both reasonably well. So-called “dual-production” breeds like the Rhode Island Red could lay 250-300 eggs per year (a huge improvement over the average chicken’s 80 eggs) and after five months the 6- to 8-pound males could be sold for meat. At the beginning of the 20th century, the birds were considered a marvel. Then the poultry industry changed. Up through the 1930s, raising chickens tended to happen on small farms mostly run by women. What we have now would be unrecognizable to those farmers: highly specialized and mechanized factory-style farms with chicken breeds that do one thing or the other very well. Today, broiler chickens — the ones raised for meat — are slaughtered at just seven weeks old, having already reached 6.5 pounds; high-production egg layers produce about 300 eggs each per year. This has made poultry production extremely efficient, but at the cost of animal welfare. Factory-farmed meat chickens suffer chronic pain and have a lot of joint and movement problems, while most egg layers live out their lives in small cages, are unable to express natural behaviors like nesting, and can suffer from bone weakness and breakage. “The [egg industry’s] hope is to get a cheap sexing alternative and continue on this crazy route of having two completely different birds for different purposes,” says Mahi Klosterhalfen, CEO of the Albert Schweitzer Foundation, which focuses on farm animal welfare issues in Germany. While he, too, wants to see the end of chick culling, Klosterhalfen would rather see farmers return to the dual-purpose breeds of the past. “The laying hens wouldn’t have such extreme numbers of eggs they have to lay and broilers wouldn’t grow so fast they can’t move around after a couple of weeks,” he says. This would make all chicken products considerably more expensive than they are today (chicken is really cheap, though, so even if it got more expensive it still likely wouldn’t be pricier than even the least expensive cuts of beef or pork). But if a return to a pastoral era of raising chickens seems implausible, the practice of male chick culling continues to be a moral problem. Six billion chicks gassed or macerated a year is a lot. And for all its horribleness, culling has received surprisingly little public attention. When the UEP announced in 2016 they were going to stop the practice, consumers were shocked to hear that the practice existed at all. “We started getting calls from reporters immediately asking if it was true that [the egg industry] did this,” the Humane League’s Coman-Hidy says. “It’s one of the most grotesque corners of factory farming.” Between the financial motivation and the specter of public attention turning to this issue again, he believes in-ovo sexing will happen as soon as technically possible. He may be right. But while the technology to fix the problem may be coming soon, the broader questions that chick culling raises what we’re willing to do to animals in the name of low prices; what we’re willing to do to animals, period still loom before us. It’s an upsetting image, and an upsetting message, no doubt. There is some truth in it, and I noticed there was a lot of confusion in the comments on the Instagram post itself, so I wanted to dive in and explain. The sad truth is, yes, some baby chicks are killed when they are only a day or two old. Male and female chicks are separated when they are only a day old, and most of the males are destroyed. This practice is known as chick culling and may be done by cervical dislocation, asphyxiation, or (as the image above suggests) maceration. Here’s a clip from a Discovery Channel show that gives you a (censored) peek inside a commercial hatchery. The sorting of males from females takes place around the 2:50 mark, but thankfully they don’t show the culling of any male chicks. When it comes to egg laying chickens, the females are most valuable (obviously). One rooster can easily service a dozen or more hens, so very few male chicks are kept around to reach maturity and continue breeding programs. Why don’t they let the males live and use them for meat instead? This was the main question I saw posted in the comments on the Instagram image. It comes down to a difference in chicken breeds and the ever-growing demand and pressures put on factory farmers. Let’s say you want to buy a dog to pull a dog sled. You’re much more likely to choose a breed like a Siberian Husky or an Alaskan Malamute over a Chihuahua or a Dachshund, right? Different breeds of dogs are bred to have physical characteristics to serve certain purposes. Similarly, in the world of chickens, there are many breeds but most of them fall into one of three broad categories: Meat breeds Egg laying breeds Dual purpose breeds (Arguably you could say some breeds are just fancy, show breeds, but we’ll ignore that for our purposes here.) Meat birds are bred to have oversized breasts because Americans love chicken breast meat. They’re also bred to grow as fast as possible on as little feed as possible, to make them more cost-effective. On the other hand, industrial egg laying breeds are bred to lay eggs prolifically, don’t have large breasts, and take almost twice as long to reach their full size potential compared to meat birds. In general, their meat isn’t as “tasty” to the average American palate that’s used to grocery-store style chicken. So when you ask why don’t they use the males for meat, the simple reason is: it isn’t cost-effective to do so. The breeds in question that are being ground up are male egg layers, not meat birds. To save those male chicks and raise them up would take twice as long (therefore using up more feed and taking up space that could be more profitably-used) and they wouldn’t sell as well because their breast meat isn’t as large and their flavor doesn’t match what is “expected” in US grocery stores. It costs less to destroy them when they’re a day or two old than what it does to feed them and sell them later. So what can I do if I want to still eat eggs? Here’s where that third breed-type comes in: dual purpose breeds. Dual purpose breeds (often heritage breeds) are the types of chickens that you would have found living on family farms and in backyards in your grandparents’ and great-grandparents’ generations. They are good egg layers (but not quite as prolific as industrial egg layers), and have tasty meat (but don’t mature quite quickly as industrial meat birds). They tend to be healthier animals in general, with more “normal” body proportions than the inflated-breast bearing cornish-cross meat bird. Dual purpose breeds tend to be favored by homesteaders and hobbyists that want to have a self-sufficient source of meat and/or eggs. Many heritage breeds also are good foragers (meaning they’ll eat insects and vegetation in your yard, thereby offsetting food costs a bit), and some breeds will go broody and raise their own young very successfully. If you want to eat eggs, your best bet is to purchase them from someone who raises heritage, dual purpose breeds. Male chicks of dual purpose breeds are rarely culled as at small or medium sized farms. They’re either raised up and used for meat later, or used in breeding programs. Hens, of course, are kept as egg layers and may be used as “stew hens” in later years when their egg production slows. Either way, the animals aren’t “wasted” as they are when they are culled as day old chicks. I’m a firm believer in the notion that the marketplace has a major role to play in helping animals. Every commercial enterprise, by making intentional choices, can build humane practices into its business models and provide consumers with choices that improve the lives of animals. In fact, consumers are hungry for this kind of leadership from corporate America. One recent and sterling example comes from Unilever, the food manufacturing giant that owns Hellman’s mayonnaise, Ben & Jerry’s ice cream, and other major global brands. Unilever has already earned our applause for its decision to end the use of battery cage eggs in its supply chain by shifting entirely to cage-free eggs. And today—following discussions with The HSUS, Farm Forward, The Humane League, and Compassion in World Farming—the company announced yet another move to reduce animal suffering in the egg industry. It’s going to work to prevent the destruction –via maceration and suffocation – of baby male chicks in the egg industry, dealing with a very ugly, largely hidden and once seemingly unavoidable animal welfare problem. Maceration, a little known part of egg production, is the mass killing of male chicks—of no use to the industry since they don’t lay eggs. Discarded like trash, these baby birds—hundreds of millions of them a year, just in the United States alone—are dumped into massive grinders while fully conscious, or sometimes simply thrown live into trash bags to suffocate, on the first day of their lives. While no egg company has pledged to address this systemic abuse in the near term, Unilever announced today that it’s going to do so, having judged the mass killing of the chicks unacceptable in the long run. The company is now working to make a technology commercially and scientifically viable that would determine the sex of embryos in eggs long before they get out of the egg, so that they don’t hatch and create a terrible moral problem. Needless to say, success in this effort would eliminate a vast amount of suffering—chicks endure stressful handling even prior to being killed in hatcheries—for hundreds of millions of animals annually. Unilever's statement also highlights its exploration of plant-based ingredients to replace eggs in some of its products. To address the numerous severe problems associated with factory farming, all tools should be at our disposal, including the use of plant-based proteins as substitutes for eggs in certain situations. These steps—ending the mass grinding of male chick births and moving toward plant-based ingredients in products that have long required eggs—are indicators of how innovation driven by animal welfare sensibilities is helping to start critical conversations in the food industry. And that sort of discussion and drive is an antecedent to practical solutions. Last month, we announced ground-breaking changes from Nestlé, and now we have this major action from Unilever. It’s my hope that Kraft and other competitors, and ultimately the egg industry itself, will follow in Unilever’s footsteps and join the push for reforms that will please consumers and that are simply the right thing to do. When it’s the right moral decision, it’s typically the right business decision, too. If you eat chicken or eggs, and you’re not raising the chickens yourself, then you’re more or less guaranteed to—unknowingly—be consuming products from birds who spent their lives on factory farms. (In the US, there is only a 1% chance that chicken meat, or eggs, will not be from a factory farm.) Throughout their lives, broiler chickens (those raised for meat) and layer hens (those who produce eggs) are subject to endless suffering. They are forced to live in filthy, cramped conditions, with no access to sunlight. They are denied natural behaviors, like scratching in the earth and bathing in dust. They are subjected to surgical procedures without anesthetic, and suffer debilitating injuries and illness. But it doesn’t have to be this way. What Are Factory Chickens? Factory chickens are chickens who are born and raised in concentrated animal feeding operations (CAFOs)—or what you and I might know as factory farms. Factory-raised chickens account for 99% of eggs and meat raised in the United States. How Does the Chicken Industry Work? Chickens are used in two ways for food. They are either raised for their eggs, or to be killed for meat. So what’s the difference between an egg-laying hen and a chicken raised for meat? Chickens are selectively bred for each of these uses, meaning that producers select for specific traits. For example, meat chickens are bred to have large ‘meaty’ breasts, and hens to lay more eggs. But these aren’t the only differences... What Are Broiler Chickens? Because they are raised and slaughtered for meat, broiler chickens are selectively bred so that they mature and gain weight faster. Specifically, they are often bred to grow larger pectoral muscles—the white breast meat—favored by consumers. This abnormally fast growth reduces the time it takes each bird to become large enough for slaughter. This ‘efficiency’ benefits companies, who can spend less money on each bird. However, this comes at the expense of the animals’ well being. What Are Layer Hens? Layer hens are female chickens used in egg production. These are selectively bred to produce high volumes of eggs—far more than they would lay in the wild. In fact, in factory farms, a hen is forced to produce close to 300 eggs a year. In the wild, she would produce close to 12 eggs a year—a small fraction of that in a factory farm. It’s no wonder the term ‘factory chicken’ is apt. These hens endure some of the most extreme forms of confinement of any factory-farmed animal. Chicken Cruelty Facts Factory farms are designed to maximize output at minimal cost, though the true cost is carried by the animals’ and their welfare. Both broiler chickens and layer hens endure many systematic cruelties in these bleak facilities, beginning when they are chicks and continuing throughout the rest of their artificially shortened lives. How Chicks Are Raised For many, the word ‘chick’ inspires images of fluffy, chirping baby chickens, snuggled under their mother’s wings or nestled in the spring sunshine. Babies are supposed to be treated with care and gentleness, and protected from danger. But for chicks raised in factory farms their reality is far different. Born In Incubators Both layer and broiler chickens begin their lives in large incubators, a far cry from the cozy nests and mother’s wings that wild birds are used to. In hatcheries, chicks break open from their shells into a world of artificial lighting, alongside thousands of other unfortunate chicks. The only time these babies will see daylight is when they are transported to the factory farm where they will spend their lives and again when they are transported for slaughter. Separated from Parents In the wild or with backyard flocks, chicks are practically inseparable from their mother. Unable to regulate their own temperature, they sleep beneath her protective wings. The father rooster is often nearby, sometimes helping the mother choose her nesting site, and watching out for predators. In factory farms, chicks are deprived of these bonds. They never meet their parents. Their only social interaction is with the other chickens, who they live in close proximity with—often under great stress. Debeaked When Young Beak-trimming is a cruel procedure in which portions of a chick’s beak are sliced off, usually using a hot blade. This painful process is often performed when a chick is only hours old. It is most commonly practiced on layer hens who often live in confined battery cages with other hens. However, broilers may have their beaks trimmed. The mutilation is meant to stop hens from pecking at one another, an unnatural behavior caused by the stressful conditions on factory farms. But, while it may hinder pecking, debeaking itself can cause chronic pain, especially in birds whose beaks are trimmed at older ages. Males Are Immediately Slaughtered In the egg industry, male chickens are considered useless because they can’t produce eggs. Within hours of being born, the baby chicks are separated by sex. Females go on to have their beaks trimmed, and prepare for a short, miserable life in a layer barn. The males’ fate is tragically sombre too. They are killed by being ground up alive, a process also known as maceration, or by being gassed to death. Transported in Boxes When the surviving chicks are about a day old, they are transported to various barns, where they will enter into production lines. This is extremely unsettling to the newly hatched birds, who are crammed into crates the size of large desk drawers. The transport process is known to be stressful, even causing death due to exposure to extreme conditions in transport. For those who survive, the chicks will still feel the effects of transport in their following weeks of life. How Do Layer Hens Live? Layer hens endure some of the most stressful, crowded, and artificial living conditions of all factory-farmed animals. Trapped in Battery Cages If you’ve already heard of battery cages, chances are you’ve heard bad things about them, and with good reason. Battery cages are wire cages which layer hens are forced to live in. They are generally a few feet wide and only 15 inches high. In this tiny space—too small for one hen to live comfortably— anywhere from four to 10 hens are crammed into a single cage at any time. Each hen ends up with ‘personal space’ the size of a lined piece of paper where she will live her entire life. Can you imagine that kind of confinement? Industry guidelines say that each bird should have a minimum of 67 square inches of space in which to spend their lives. This means that, even in the best conditions, factory chickens can’t stretch their wings or take more than a couple of steps without hitting the bars of the cage or getting in the way of other birds. Battery cages prevent hens from engaging in virtually all natural behaviors, and these confined conditions are endlessly at odds with their strong maternal desires to build nests and protect their eggs. Additionally, battery cages are made entirely of wire, with sloped floors, so that eggs roll into troughs at one side of the cage. This flooring system can cause a range of debilitating foot and joint issues in hens. Deprived Of Natural Light In layer barns, hens are deprived of natural light, forced to spend their lives in vast, windowless sheds. In most conventional egg production, one of the only times layer hens will get to feel the fresh air of the outdoors is during transport to the factory farm barn, and during their trip to the slaughterhouse at the end of their lives. Artificial lighting is used to compel birds to lay eggs throughout the year, even during winter months when natural sunlight decreases and egg production naturally slows. The entire process is unnatural, and cruel. How Many Eggs Do Factory Chickens Lay? Indeed, in the wild, hens lay around 12 eggs per year, allowing mothers to devote themselves to taking care of their chicks. Deprived of this natural behavior, and selectively bred to produce unnaturally high numbers of eggs, layer hens in factory farms produce around 300 eggs per year. That’s a lot of eggs, and a lot of trauma, for the hens’ bodies. How Do Broiler Chickens Live? Like layer hens, broiler chickens are forced to live mostly indoors in crowded, often unsanitary conditions, giving rise to several painful physical conditions and a very poor quality of life. Overcrowded Unlike layer hens though, broiler chickens live together in mixed-gender flocks and are generally not caged. Instead, they live in windowless sheds. A single broiler barn, or “grow-out barn,” can house tens of thousands of birds at one time. They are so crowded that the birds can’t engage in natural behaviors like running or perching. The overcrowding even prevents birds from resting, as they are jostled, bumped, and stepped on when laying down to sleep for a few precious moments. Sleep-deprived, the chickens suffer from stress and depressed immune systems. Deformities and Diseases Beyond their squalid living conditions, broiler chickens suffer from a variety of deformities and diseases. Below are just a few of the conditions that cause pain and premature death in these chickens: Sudden death (flip over) syndrome: a type of cardiac arrest similar to a heart attack Ascites syndrome (pulmonary arterial hypertension): accumulation of fluids in the abdominal cavity because of high pulmonary arterial pressure Wooden breast syndrome: breast muscles that become diseased, tough, and woodlike Ammonia burns: burns resulting from prolonged exposure to feces It’s a grim truth that many of the products consumers buy have come from diseased, injured, and cruelly-treated animals. Genetically Manipulated As mentioned, broiler chickens are bred to grow bigger, faster, and with larger pectoral muscles than is natural. These manipulations cause numerous health conditions. Green muscle disease, a condition in which the breast muscle grows so large and fast that there are not enough blood vessels supplying the area, resulting in dead tissue, is just one example. This can be visible in the chicken meat you find in grocery stores. How Long Do Factory Chickens Live? The average backyard chicken can live up to an impressive 10 to 12 years of age. This stands in stark contrast to the lifespans of both broiler chickens and layer hens. After less than two years, layer hens are considered “spent”—meaning their bodies have been pushed to the limit by producing hundreds of eggs. These hens are sent for slaughter as soon as their production begins to slow, which usually occurs between 18 and 24 months old. In the wild, these animals would only just be considered adults at this age. In a factory farm system, their lives are considered useless, and over. Broiler chickens die even younger on factory farms. They are killed after only a matter of days: on average, at about 47 days old. This means that virtually every chicken breast, leg, thigh, and wing on grocery store shelves comes from birds who are still just babies. How Are Factory Farmed Chickens Killed? Billions of chickens are killed every year in the US alone, and unfortunately, welfare is not a primary consideration at chicken slaughterhouses. For both broiler and layer hens, a common method of slaughter is live-shackle slaughter. This process involves hanging chickens upside down with their legs clamped into metal stirrups, often resulting in broken bones. Chickens are then submerged up to their shoulders in a bath of electrified water, designed to leave them unconscious. Then, their throats are slit, and they are thrown into a tank of boiling water, designed to de-feather their bodies. Heartbreakingly, many chickens are not rendered unconscious in the electrified bath, meaning they are conscious for the painful steps of slaughter. In 2019, the US Department of Agriculture estimated that over half a million chickens were still conscious when they were thrown into the de-feathering tank—meaning they were boiled alive. It Doesn’t Have to be This Way Ultimately, the lives—and deaths—of factory chickens are filled with suffering and cruelty every breath of the way. Factory farms are designed to produce eggs and meat for low prices, with chickens themselves bearing the burden. (Of course, these chicken products arguably pose health concerns to people and our planet.) Cost-saving measures, like reducing the amount of space a chicken is afforded, accelerating their growth to unnatural rates, and artificially stimulating egg production, hurt the health of billions of factory chickens every year. Chickens are social, intelligent birds who do not deserve this abuse. What Can You Do to Help Factory Chickens? Corporate giants, like Costco and Tyson Foods will only change the way they treat chickens if they know that customers, and the public, care. It is up to you—each of us—to demand change. Will you join us in asking big food corporations to treat animals better? Just imagine a world in which no chicken is raised as a “factory chicken”—manipulated and tortured for nothing more than pure profit. That’s the world we envision. Let’s make it a reality, together! Because chickens aren’t always considered “cute” (fluffy yellow chicks aside), they're often denied the compassion and concern given to our furry friends, like dogs and cats. However, like all animals, chickens deserve to be treated with love and care. Sadly, the egg industry in the United States is failing these equally cute, cuddly companions by the billions. How are eggs produced? On factory farms, where the vast majority of the global egg supply comes from, eggs are produced by subjecting female chickens, known as laying hens, to unbelievable acts of cruelty. Thousands of birds are crammed together, often in filthy, darkened places where the birds have almost no ability to engage in natural behaviors. Meanwhile, their bodies are pushed to produce as many eggs as possible: almost one a day. Compare that to a wild chicken, who would naturally lay close to 12 eggs in one year, and you’re confronted with a nearly 3,000% increase in egg production—3,000% more than what is ‘natural’ for a living, breathing hen. At the end of their abbreviated lives, hens are sent to the slaughterhouse, where they're destined to become cheap meat via a brutal process known as live-shackle slaughter. The life cycle of laying hens The life cycle of hens on factory farms are filled with exploitation at every turn. From birth until death, these birds are subjected to treatment that's far from their best interest, to say the least. 1. Hatchery Industrial hatcheries are tightly controlled and highly mechanized production facilities designed to bring thousands of chicks into the world simultaneously. These environments are a far cry from what baby chickens would experience in the wild, where they would be protected by parents and allowed to explore their new homes. Instead, layer hens are born into a sterilized world of metal and heat lamps, where chicks huddle together in the absence of their parents— whom they’ll never get to meet. Shortly after birth, most chicks are sent down a conveyor belt, where they're injected with a vaccine to protect them from a common contagion, known as Marek’s Disease. Then, chicks are sexed—a technical term that leads to a tragic process, in which male and female chicks are separated, and the lives of male chicks come to an abrupt end. Although some countries are banning this practice due to its overt cruelty, it’s still widely practiced. In many egg production facilities. As a result, male chicks are separated from females and sent tumbling into a macerating machine, where they are ground up alive. This needless violence, known as chick culling, happens because the egg industry considers male chicks (who will never lay eggs) to be useless. No eggs. No profit. No life worth living. The remaining—all-female—chicks then experience their first mutilation. Farther down the conveyor belt, chicks encounter a debeaking machine, where portions of their beaks are sliced off—rarely (if ever) with any numbing agents or pain killers. A chicken’s beak is a crucial sensory organ, allowing them to navigate their world. In a way, a chicken’s beak is like our human hands. Yet on factory farms, beaks are simply seen as dangerous weapons that can peck at other distressed hens. But none of this is the fault of the hens. 2. Growing Chicks are then sent to grow-out barns, where they reside until they are around 16 weeks old. Baby chickens, known as pullets, are confined in these barns and largely denied access to the outdoors, with no way to feel the sun on their backs or the wind through their feathers. Instead, they wait in this dimly lit barn for the next step of the production process, which, for many millions of hens, is the cruelest of all. 3. Maturity Once pullets have matured, they're sent to egg production barns where they will begin producing eggs—lots and lots of eggs. Through selective breeding, hens’ bodies have been forced to produce unnaturally high volumes of eggs. In the wild, hens would lay one clutch per year, consisting of 12 or so eggs. On factory farms, hens lay an egg nearly every single day. This unnatural laying cycle takes a serious toll on their bodies, causing a host of medical issues, like prolapses and brittle bones. When hens are around 72 weeks old, their ability to produce eggs at such an unnatural rate begins to drop. They are then shipped to their final destination, where they meet a terrifying and brutal end. Learn about the life of Bobby Bob Bob, a curiously clever egg-laying hen. What increases egg production? The egg industry is focused on taking as many eggs as possible from chickens while using as few resources as they can—all to achieve maximum profits. It's not natural for chickens, or any other bird, to lay an egg every single day for upwards of a year. Imagine if every one of those eggs were fertilized and became chickens. A hens family would be made up of close to 365 children—each in need of individual care, food, warmth, and comfort. But humans are experts at manipulating and exploiting other animals, especially when there is money to be made. Breed Though there are hundreds of breeds of chickens found around the world, on factory farms one breed has become especially popular. Known as Hybrid White Leghorns, these birds have been selectively bred to lay extremely high volumes of eggs. This breed is also efficient at converting feed into egg production, meaning less food for hungry chickens, and greater cost cuts for these industrial egg farms. The egg factory farming industry has essentially turned Hybrid White Leghorns into egg-producing machines. Nutrition Nutrition plays a big role in egg production, since hens need to consume the right kinds of food in order to create the shells, yolk, and other ingredients of eggs. On factory farms, chickens are fed a blended, artificially-produced, diet that can include ingredients such as wheat, corn, barley, peas, and soybeans—ingredients that could be consumed in whole, nutritious form, by humans directly—cutting out the middle processor, the chicken. Space allowance On factory farms, intensive confinement is a given. The more hens you can cram into a given space, the more eggs you can produce—so giving hens living spaces that are scarcely bigger than their bodies is the most cost-efficient. Sadly, the birds wind up shouldering these costs through their own suffering. The cruelest and most cost-effective type of egg production confines each bird to a small space that’s equivalent to the size of a piece of letter-sized paper. It’s barely enough space for her to stand on, let alone sit to lay an egg. Spreading her wings is virtually out of the question.. Standing up is, too, since the cages are so low that the graceful combs that top their heads easily scrape against the wiring. These cruel confines are known as battery cages. Battery cages are widely considered among the worst abuses suffered by any animal raised for food, and they've been outlawed in the European Union, as well as states like California, Colorado, Michigan, Ohio, and Oregon. Other types of egg production facilities offer varying degrees of space for hens. Cage-free eggs, for example, do not confine birds to cages. Instead, they are free to roam. However, the picture is still bleak for cage-free hens, who often spend their lives in vast indoor sheds without any outdoor access, or even windows, to catch glimpses of the outside world. Free-range eggs are a step up from cage-free, often providing hens with some moments to step outside. Going one step further, many consider pasture-raised eggs to be the most ethical type of egg production. In these environments, birds are given ample access to the outdoors, although it's unclear for how long. The claims of egg producers can be hard to take at face value, since the industry has a bad habit of lying to consumers for its own financial gain. Light management Manipulating the amount of light hens are exposed to can increase egg production, since light notably affects their reproductive cycles. In nature, hens begin to lay eggs when daylight is present for 14 hours out of the day, and they reach the peak in egg production when there is 16 hours of daylight. Because of this, factory farms artificially light the inside of barns to mimic longer daylight hours, even during winter when days are far shorter. Do chickens get sad when you take their eggs? Little scientific research has been done to determine if hens become sad when eggs are taken from them—notably because doing such research is counter to the system itself. In battery cages, the floors are slanted, causing the eggs to simply roll forwards onto collection troughs, almost immediately going beyond the reach of the hen and leaving her little time to mourn. What is known, however, is the significant distress chickens experience when they're unable to make a nest. Research has shown that hens will go to great lengths to access nesting boxes or private spaces in which they can lay their eggs. In battery cages, where they are cruelly denied nesting opportunities, hens may engage in “sham” nesting, where they go through the motions, despite there not being nesting materials to arrange around their bodies. Egg production facts and statistics The US is a major per-capita consumer of animal products, be it cheese, pork chops, chicken breasts, or hamburgers. Eggs are no exception. This snapshot (below) of egg production and consumption in the US might make you think twice about supporting this unsustainable, yet booming industry. US egg consumption Over the last decade , egg consumption has remained quite high in the US. In 2009, Americans ate an average of around 246 eggs a year. In 2015, that number rose to 256, and in 2019, it reached 293 eggs— nearly one egg per day. US egg production and hen population According to USDA data, in 2021 there were a total of 327.8 million laying hens producing the nations’ eggs. Of these, around 70% (231.7 million hens) were confined to the crushing cruelty of battery cages, while nearly 30% (roughly 96 million hens) were cage-free. How does egg production affect the environment? Like other forms of factory farming, egg production is terrible for the environment. Chicken litter— containing feces that are high in ammonia (plus feathers and other waste)—can ferment on barn floors and give off toxic gasses that can be dangerous to farmworkers and the surrounding community. Chicken feces can also seep into groundwater supplies, or be whisked away in streams or rivers, before contaminating distant ecosystems that could be closer to home than we’d like to think. What you can do for egg-laying hens Supporting The Humane League's efforts to curb the serious harm caused by industrial egg production is an easy and impactful way to create change on this critical issue. Already, our supporters have been successful in compelling major corporations to banning cruel battery cages and applying major pressure on the egg industry to do better, because chickens deserve better. Make a difference, right now, by holding some of the big egg-buying corporations accountable. Because change for chickens, and all animals raised for food, doesn’t happen without caring, compassionate people like you. An egg is made from the inside out. The yolk is made first, and then wrapped in a layer of egg white, before being neatly and beautifully packaged up in an egg shell. The beginning of an egg is the tiny ova which takes a week to grow into a proper egg yolk. If you cut a boiled egg in half and look at the yolk, the dark rings were layers made during the day and the light layers during the hours of darkness. Strange but true! When the yolk is ready it is released along the oviduct. The first part of the oviduct is where the egg white (albumen) is added. The egg white mainly consists of protein, water and minerals. Then the egg carries on along the oviduct where it grows two connecting strands at the top and the bottom called chalaza, which anchor the yolk to the shell keeping it in the centre of the egg. The next stage is for the shell membranes to form around the white. After this the egg continues down into the uterus where the shell is added. The shell is made from calcium carbonate, which is also found in marble and chalk. The shell is a great bit of design, it is on average only 0.3mm thick but it is incredibly strong. The colour of the shell depends on the breed of chicken and on the individual chicken itself. Some chickens lay dark brown eggs (like Madama Bluebelle) and the Araucana lays a blue egg, but the colour of the shell doesn't affect the taste. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. https://www.govinfo.gov/content/pkg/CHRG-114hhrg96052/html/CHRG-114hhrg96052.htm The Center for Medical Progress, whose undercover videos exposed Planned Parenthood leadership negotiating the harvesting and sale of aborted fetal body parts, released a new video today featuring Planned Parenthood officials’ sworn videotaped testimony about the sales. Lab-Grown And Real Human Meat Was FDA Approved Cannibalism A Sprit Cooking https://rumble.com/v2mnkmi-lab-grown-and-real-human-meat-was-fda-approved-cannibalism-a-sprit-cooking.html There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. How Americans And World Are Tricked Into Buying Fake Food Learn the Difference ? https://rumble.com/v2mkfre-how-americans-and-world-are-tricked-into-buying-fake-food-learn-the-differe.html The food in your kitchen cabinets may not be what it seems. Fraudsters motivated by economic gain secretly infiltrate the global food market through a variety of means, including counterfeits, dilutions, substitution and mislabeling, according to the Global Food Safety Initiative. This may not only harm consumers’ wallets, but it can also put public health and safety at risk. Some estimates say food fraud affects at least 1% of the global food industry at a cost as high as $40 billion a year, according to the FDA. 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html Nina deserves a lot more accreditation on this video, she was one of the first people to shed light on the problems with seed oils and the history of how they came to be. Top Ten Toxic Food Ingredients in Processed Food - Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. - Most of us don't think of the food we eat as poison, but some of the ingredients commonly found in processed foods can be considered toxic. By "toxic," I mean chemicals or highly processed ingredients that aren't good for you or can cause harm to your health. I'm talking about refined grains, trans fats, high fructose corn syrup, and all the other artificial junk you can't even pronounce on the ingredient lists. What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Human Meat Project - New Shake 'N Bake Fetus - Campbell Cream of Fetus Soup? https://rumble.com/v2qkf5y-human-meat-project-new-shake-n-bake-fetus-campbell-cream-of-fetus-soup.html Welcome to the Human Meat Project, we are the human meat donation program. By donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world. How About A New Shake 'N Bake Kitty Flavors - Like Aborted Fetus ? or Campbell Cream of Fetus Soup If you have a craving for Aborted Fetus Soup, then we’ve got some bad news for you. An Oklahoma Senator, Ralph Shortey, has now outlawed “the manufacture or sale of food or products which use aborted human fetuses.” Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. Federal law prohibits the commercial sell of human meat and trafficking of fetal tissue for profit and carries a penalty of up to 10 years in prison and a $500,000 fine. (Key Word Is (( 4 Profit )) Per Federal Law and Pedophile's Eating Alive And Aborted Baby and Kids... Is O.K. If Only Sell Human Meat Is At Cost or At A Lost. P.S. Planned Parenthood Only Sell Human Meat At Cost/Lost... After Paying All Employee Hourly Wages and Other Cost To Run A Not-For-Profit Organization. Not only must the organization meet the requirements that the state where it is organized sets for non-profits, but it must also meet complex IRS regulations. These regulations are used not only to determine if the organization is exempt from tax under the organization's activities as a non-profit organization. What Is Lab Grown Meat ? How Is It Made From Beef To Human Meat Cell Guide Etc. https://rumble.com/v31vj1c-what-is-lab-grown-meat-how-is-it-made-from-beef-to-human-meat-cell-guide-et.html How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat And Has FDA's Approval For The First Time human body meat. The Food and Drug Administration (FDA) announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism A group of American scientists and designers have developed a concept for a grow-your-own steak kit using human cells and blood to question the ethics of the cultured meat industry. Ouroboros Steak was previously exhibited at the Designs for Different Futures exhibition at the Philadelphia Museum of Art Although no lab-grown meat has so far approved for sale in any part of the world, the market is estimated to be worth $206 million and expected to grow to $572 million by 2025, largely due to the increasing environmental and ethical concerns about the mass rearing of livestock for human consumption. Among the companies hoping to bring cultured meat to market are Aleph Farms, which claims to have been the first company to make a lab-grown steak. Others have focused on substituting meat entirely, with Novameat creating a 3D-printed steak from vegetable proteins. Soylent Green isn't as evil as it is made out to be today Spoiler of the punchline of the whole movie... "Soylent Green is people!" In the film Soylent Green the big conspiracy is that human corpses are being recycled to make food for others to eat. While cannibalism is viewed in a negative light, it is almost socially acceptable in dire situations, which the world of Soylent Green is. The basic problem of the Soylent Green world is that there isn't enough food energy available to feed the population due to the poisoning of the land and recent poisoning of the ocean. While the powers that be and their science teams scramble to find a long-term solution to keeping humanity alive they have to implement stopgaps. The dead aren't going to contribute any more to society, and burning the bodies would waste the chemical energy in them. Converting them to food allows humanity to stay alive a little longer while a permanent solution is looked for. In the final scene of the film the fear is expressed that humans will be "bred like cattle" to feed the rich. This cannot be true, because it will always take more food to grow a human than you will get out of them -- thermodynamics demands it. Soylent Green can be a stopgap while looking for a long-term solution, but you can't sustain a society on it. No one is being bred for food. It's merely a dire situation where the powers that be are looking for a means to keep humanity alive while long-term options are being investigated. By publicizing the Soylent Green production process (and probably getting it shut down), the protagonist has perhaps doomed humanity to starvation if an alternative is not found in time, since cannibalism was keeping humanity alive a little longer than they would have been able to live otherwise. New York City has a population of 96 million, and only the elite pedophile's can afford spacious apartments, clean water, and natural food. The homes of the elite are fortified, with security systems and bodyguards for their tenants. Usually, they include concubines (who are referred to and used as "furniture"). The poor live in squalor, haul water from communal spigots, and eat highly processed wafers: Soylent Red, Soylent Yellow, and the latest product, far more flavorful and nutritious, Soylent Green. I never found Soylent Green plausible. If the Earth can no longer support the number of human beings it has, then the areas that don't have enough food will go to war to get food from others, and the resulting casualties will bring Earth's population down to manageable levels. Agenda 21 and 2030 Agenda for Sustainable Development is a non-binding, voluntarily implemented action plan of the United Nations with regard to sustainable development. https://sdgs.un.org/2030agenda Growing Smart Legislative Guidebook Model Statutes for Planning and the Management of Change. ( Its 1432 Pages Long ) Thanks. https://planning-org-uploaded-media.s3.amazonaws.com/publication/download_pdf/Growing-Smart-Legislative-Guidebook.pdf DEATH DECLARATION For 2030 Agenda 21 for Sustainable Development Wide World Now.

Why are so many food processing plants and warehouses catching fire all of a sudden? Recent fires at food processing facilities have some claiming there’s more going on than meets the eye. Experts aren’t convinced. Experts say there’s no credence to recent internet rumors that a number of fires at food processing plants across the country are suspicious or in some way linked. “It’s not unexpected to see fires in these kinds of structures,” said Birgitte Messerschmidt, director of the NFPA Research division. “Fires are not a rare occurrence. We had 490,000 structure fires in 2020 in the United States. We see a lot of fires every year.” Last month, rumors began to circulate on social media that a string of fires and other destructive incidents, including a plane crash, at food processing plants throughout the United States appeared suspicious—despite no law enforcement officials saying that was the case. Conspiracy theorists implied the blazes were connected in some way and even that the federal government could have something to do with them. The truth, however, is that nothing is unusual about any of the fires that have occurred in food processing plants over the first few months of the year. Although no data is kept on fires that occur strictly at food processing facilities, the National Fire Incident Reporting System tracks fires within broader categories like manufacturing, refrigerated storage, and agricultural facilities. In 2019, the number of fires at all manufacturing or processing plants in the country topped 5,300—nearly 15 a day. Additionally, more than 2,000 fires occurred in agricultural, grain and livestock, and refrigerated storage facilities, which could all include food processing operations. There is something suspicious, and there are a lot of people speculating that there might be something going on here. Never before in history has there been this amount of “accidental destruction” of the food supply. Reuters and others say there is no evidence that the last 12 months of incidents were intentional or planned. But the sheer numbers statistically are very alarming... 1— 4/30/21 Monmouth Smithfield Foods pork processing plant 2— 7/25/21 Memphis Kellogg plant 3— 8/13/21 JBS beef plant 4— 8/24/21 Patak Meat Company 5— 7/30/21 Tyson River Valley ingredient plant 6— 10/21/21 Darigold plant 7— 11/15/21 Garrard County food plant 8—11/29/21 Maid-Rite Steak Company 9—12/13/21 San Antonio food processing, West side Foods 10—1/7/22 Hamilton Mountain poultry processing Plant 11—1/13/22 Cargill-Nutrene feed mill. Lacombe, La 12—1/31/22 Winston-Salem fertilizer plant 13—2/3/22 Wisconsin River Meats 14—2/3/22 Percy dairy farm 15—2/5/22 Wisconsin River Meats processing facility destroyed by fire in Mauston, Wisconsin. 16—2/15/22 Bonanza Meat Company goes up in flames in El Paso, Texas 17—2/15/22 Shearer's Foods Food processing plant explodes in Hermiston, Oregon. 18—2/16/22 Indiana Louis-Dreyfus soy processing plant 19—2/18/22 Bess View Farms 20—2/19/22 Lincoln premiere poultry 21—2/22/22 Shearer's Foods potato chip plant 22—2/22/22 Fire destroys Deli Star Meat Plant in Fayetteville, Illinois. 23—2/28/22 nutrient AG Solutions fertilizer facility burns 24—2/28/22 Shadow Brook Farm & Dutch girl Creamery burns 25—3/4/22 294,800 chickens destroyed at farm in Stoddard, Missouri 26—3/4/22 644,000 chickens destroyed at egg farm in Cecil, Maryland 27—3/8/22 243,900 chickens destroyed at egg farm in New Castle, Delaware 28—3/10/22 663,400 chickens destroyed at egg farm in Cecil, Maryland 29—3/10/22 915,900 chickens destroyed at egg farm in Taylor, Iowa 30—3/14/22 Wayne Hoover dairy farm, barn full of cows burns 313/14/22 2,750,700 chickens destroyed at egg farm in Jefferson, Wisconsin 32—3/16/22 Walmart Distribution Center burns for 76 hours in Plainfield Ind. 33—3/16/22 Nestle Food Plant extensively damaged in fire and new production destroyed Jonesboro, Arkansas 34—3/17/22 5,347,500 chickens destroyed at egg farm in Buena Vista, Iowa 35—3/17/22 147,600 chickens destroyed at farm in Kent, Delaware 36—3/18/22 315,400 chickens destroyed at egg farm in Cecil, Maryland 37—3/19/22 Walmart Food Distribution center catches fire in Plainfield, Indiana 38—3/22/22 172,000 Turkeys destroyed on farms in South Dakota 39—3/22/22 570,000 chickens destroyed at farm in Butler, Nebraska 40—3/24/22 Major Fire at McCrum Potato Plant in Belfast, Maine. 41—3/24/22 418,500 chickens destroyed at farm in Butler, Nebraska 42—3/25/22 250,300 chickens destroyed at egg farm in Franklin, Iowa 43—3/26/22 311,000 Turkeys destroyed in Minnesota 44—3/27/22 126,300 Turkeys destroyed in South Dakota 45—3/28/22 1,460,000 chickens destroyed at egg farm in Guthrie, Iowa 46—3/29/22 Maricopa, Az. Food Pantry burns down 50,000 pounds of Food destroyed in Maricopa, Arizona. 47—3/31/22 Rio Fresh Onion factory damaged by fire in San Juan, Texas. 48—3/31/22 76,400 Turkeys destroyed in Osceola, Iowa 49—3/31/22 5,011,700 chickens destroyed at egg farm in Osceola, Iowa 50—4/6/22 281,600 chickens destroyed at farm in Wayne, North Carolina 51—4/9/22 76,400 Turkeys destroyed in Minnesota 52—4/9/22 208,900 Turkeys destroyed in Minnesota 53—4/12/22 89,700 chickens destroyed at farm in Wayne, North Carolina 54—4/12/22 1,746,900 chickens destroyed at egg farm in Dixon, Nebraska 55—4/12/22 259,000 chickens destroyed at farm in Minnesota 56—4/13/22 Fire destroys East Conway Beef & Pork Meat Market in Conway, New Hampshire. 57—4/13/22 Plane crashes into Gem State Processing, Idaho potato and food processing plant 58—4/13/22 77,000 Turkeys destroyed in Minnesota 59—4/14/22 Taylor Farms Food Processing plant burns down Salinas, California. 60—4/14/22 Salinas food processing plant 61—4/14/22 99,600 Turkeys destroyed in Minnesota 62—4/15/22 1,380,500 chickens destroyed at egg farm in Lancaster, Minnesota 63—4/19/22 Azure Standard nation’s premier independent distributor of organic and healthy food, was destroyed by fire in Dufur, Oregon 64—4/19/22 339,000 Turkeys destroyed in Minnesota 65—4/19/22 58,000 chickens destroyed at farm in Montrose, Colorado 66—4/20/22 2,000,000 chickens destroyed at egg farm in Minnesota 67—4/21/22 Plane crashes into and destroys General Mills 68—4/22/22 197,000 Turkeys destroyed in Minnesota 69—4/23/22 200,000 Turkeys destroyed in Minnesota 70—4/25/22 1,501,200 chickens destroyed at egg farm Cache, Utah 71—4/26/22 307,400 chickens destroyed at farm Lancaster Pennsylvania 72—4/27/22 2,118,000 chickens destroyed at farm Knox, Nebraska 73—4/28/22 Egg-laying facility in Iowa kills 5.3 million chickens, fires 200-plus workers 74—4/28/22 Allen Harim Foods a chicken processing company based in Delaware killed nearly 2 million chickens 75—4/2822 110,700 Turkeys destroyed Barron Wisconsin 76—4/29/22 1,366,200 chickens destroyed at farm Weld Colorado 77—4/30/22 13,800 chickens destroyed at farm Sequoia Oklahoma 78—5/3/22 58,000 Turkeys destroyed Barron Wisconsin 79—5/3/22 118,900 Turkeys destroyed Beadle S Dakota 80—5/3/22 114,000 ducks destroyed at Duck farm Berks Pennsylvania 81—5/3/22 118,900 Turkeys destroyed Lyon Minnesota 82—5/7/22 20,100 Turkeys destroyed Barron Wisconsin 83—5/10/22 72,300 chickens destroyed at farm Lancaster Pennsylvania 84—5/10/22 61,000 ducks destroyed at Duck farm Berks Pennsylvania 85—5/10/22 35,100 Turkeys destroyed Muskegon, Michigan 86—5/13/22 10,500 Turkeys destroyed Barron Wisconsin 87—5/14/22 83,400 ducks destroyed at Duck farm Berks Pennsylvania 88—5/17/22 79,00 chickens destroyed at Duck farm Berks Pennsylvania 89—5/18/22 7,200 ducks destroyed at Duck farm Berks Pennsylvania 90—5/19/22 Freight train derailment Jensen Beach FL 91—5/21/22 57,000 Turkeys destroyed on farm in Dakota Minnesota 92—5/23/22 4,000 ducks destroyed at Duck farm Berks Pennsylvania 93—5/29/22 200,000 Chickens killed in fire in Minnesota 94—5/31/22 3,000,000 chickens chickens destroyed at Forsman egg farm facility in Stockholm Township, Minnesota 95—6/2/22 30,000 ducks destroyed at Duck farm Berks Pennsylvania And 96— S & P Meats Burn Down in Spokane, WA. Gone In Summer 2021 100's more not listed hear 2022 / 2023 etc. Maybe Partly ? Bird flu, or avian flu, is it ? Data on the number fires at food-processing plants in 2022 ? “does not signal anything out of the ordinary,” according to the National Fire Protection Association. Despite no evidence ((see list above)) of foul play, unfounded true or false rumors from conservative pundits suggest a rash of “mysterious fires” may be part of a plan to disrupt the food supply. Numerous true and or false posts on social media claim that recent fires at food processing plants in the US have been intentionally orchestrated in order to create a national food supply shortage. new world order has fact-checked these claims and said remember the governments lie all the time and this comes as a surprise to anybody or nobody at all. Bird flu, or avian flu, is an infectious type of influenza that spreads among birds. In rare cases, it can affect humans. There are lots of different strains of bird flu virus. Most of them don't infect humans. But there are 4 strains that have caused concern in recent years: H5N1 (since 1997) - H7N9 (since 2013) - H5N6 (since 2014) - H5N8 (since 2016) Although H5N1, H7N9 and H5N6 don't infect people easily and aren't usually spread from human to human, several people have been infected around the world, leading to a number of deaths. In February 2021 H5N8 was found to have infected a small number of people for the first time, in Russia. As more food processing plants burn down, the prophecy of pre-Messianic food shortages looms more imminent. Though labeled a conspiracy theory, the facts remain undeniable; prices are rising as supply chain problems persist and food becomes dear. BIDEN: PLANNING TO “DISSEMINATE FOOD SHORTAGES.” The story comes in the wake of a presidential prediction that food shortages were about to become a reality due to the war in Ukraine. While addressing the subject, President Biden made a gaffe that made it seem that the food shortages were, in fact, planned. “We had a long discussion in the G7 with the, with both the United States, which has a significant — the third-largest producer of wheat in the world — as well as Canada, which is also a major, major producer, and we both talked about how we could increase and disseminate more rapidly food, food shortages,” Biden said at NATO Headquarters in Brussels on March 24. The video has been removed by Facebook. The transcript of that address has also been altered slightly. “With regard to food shortages, yes, we did talk about food shortages. And it’s going to be real,” Biden said at a press conference last week in Belgium after attending meetings of NATO and G7 leaders. The president referred to 8% inflation as “the price of sanctions.” “Both Russia and Ukraine have been the breadbasket of Europe in terms of wheat, for example, just to give one example,” Biden said. WAVE OF FIRES While Biden blamed Russia, fires cropped up all around the US in food production facilities. Despite Biden’s deflection, many of the fires occurred before the conflict in Ukraine: On Saturday evening, a fire broke out at Perdue Farms facility in the South Norfolk area of Chesapeake, North Carolina. Ten days ago, a small plane crashed within a mile of the runway of the Covington, Georgia Municipal Airport, hitting a General Mills food facility. On Sunday, it was being reported that “nearly a dozen wildfires” had just roared through key agricultural areas of Nebraska. In the middle of the night, on March 23, a fire broke out on the roof of the General Mills food processing plant in Cedar Rapids, Iowa. On March 28, Maricopa Food Pantry, a local food bank in Arizona, lost 50,000 pounds worth of food in a fire that occurred “just 15 minutes after their food bank closed,” according to CBS affiliate Arizona’s Family.AZCentral cited CEO Jim Shoaf in stating that 15,000 pounds of meat and 40,000 pounds of canned goods and “other commodities” were lost in the blaze. On March 31, a structure fire significantly damaged a large portion of the Rio Fresh onion packing facility in San Juan, Texas. It was the largest fresh onion packing facility in the region. On April 12, a major fire broke out at New Hampshire’s East Conway Beef and Pork slaughterhouse. On April 13, the Taylor Farms California Foodservice production facility in Salinas, California, burned almost entirely to the ground. The facility employed nearly 1,000 people. An update on the company’s website described the Salinas facility as its primary production facility. On April 14, a small plane crashed into the Gem State food processing plant in Heyburn, Idaho. The website for the company describes itself as processing 18,000 acres worth of potatoes each year. On April 19, the headquarters of Azure Standard, the nation’s premier independent distributor of organic and healthy food, was destroyed by fire. The company released a statement that due to the destruction, the company “will experience out-of-stock status for Azure Market oils, honey, and vinegar – basically any Azure Market liquid product – as well as our carob products for the short term.” The destruction may also affect product supplies from their fruit packing facility. On March 24, 2022, a fire destroyed the Penobscot McCrum potato processing plant in Belfast, Maine. On March 16, 2022, according to KAIT, a fire caused extensive damage to a new production line dedicated to Hot Pockets at a Nestle plant in Jonesboro, Arkansas. On March 16, a major fire hit the 1.2 million-sq.-ft. Walmart fulfillment center, Plainfield, Indiana. On February 22, 2022, a propane boiler explosion caused a fire that destroyed the Shearer’s Foods potato chip plant in northeast Oregon. On February 3, 2022, according to NBC15 in Madison, WI., a fire destroyed part of the Wisconsin River Meats site in Mauston. On January 13, 2022, according to KALB, an explosion and fire damaged the Cargill-Nutrena plant in Lecompte, Louisiana. On January 6, 2022, a fire did extensive damage to a poultry processing plant in Hamilton, Ontario, according to CHCH-TV. On December 13, 2021, a fire broke out at a food processing plant in San Antonio, Texas. When firefighters arrived on the scene, they found a freezer on fire in the facility. $150,000 worth of food was destroyed in the fire. On November 29, 2021, a fire broke out at the Maid-Rite Steak Company meat processing plant in Scott Township, Lackawanna County, Pennsylvania. The cause of this fire has been ruled an accident. On September 12, 2021, a fire broke out at the JVS USA beef processing plant in Grand Island, Nebraska. According to Drovers, the nation’s oldest livestock publication, the fire was determined to be from a heater near the roof in the rendering area of the plant. On August 23, 2021, a fire broke out at Patak Meat Products in Cobb County, Georgia. In March of 2022, the company said on Facebook that it is still rebuilding. On July 31, 2021, according to WVTM, the NBC station in Birmingham, Alabama, a fire broke out at Tyson’s River Valley Ingredients rendering plant in Hanceville, Alabama. On July 25, 2021, a fire damaged a Kellogg’s plant in Memphis, Tennessee. According to fire officials, it was accidentally sparked when a malfunctioning conveyer belt sparked a blaze in a rice drying machine. On April 30, 2021, a fire broke out at the Smithfield Foods pork processing plant in Monmouth, Illinois. On January 11, 2021, a fire destroyed the Deli Star meat processing plant in Fayetteville, Illinois, according to Meat+Poultry. Snopes “debunked” the claim by listing 26 such incidents and noting that none of the incidents were determined by authorities to have been caused by arson. Snopes claimed that “such fires are relatively commonplace” in a country with “36,000 food and beverage processing establishments in operation.” At the same time, 27 million chickens and turkeys being raised commercially are being culled because of bird flu. Last week, the FBI warned that ransomware attacks were targeting farmers. These attacks typically happen during the critical planting and harvest seasons, with attackers hoping to disrupt operations, cause financial loss and damage the food supply chain. PROPHECY: FAMINE IN END-OF-DAYS Global famine is described as a precursor to the Messianic era. The Talmud (Sanhedrin 97a) describes a precise schedule of increasing famine based on the seven-year Shemitta (Sabbatical) cycle that presages the Messiah. The Talmud cites the Prophet Amos’ prediction of bizarre rain: I, therefore, withheld the rain from you Three months before harvesttime: I would make it rain on one town And not on another; One field would be rained upon While another on which it did not rain Would wither. Amos 4:7 It should be noted that the previous verse explicitly states that the end of days will see extreme famine as a means to urge people to repent before the Messiah: I, on My part, have given you Cleanness of teeth in all your towns, And lack of food in all your settlements. Yet you did not turn back to Me —declares Hashem. Amos 4:6 The Talmud goes on to describe the following years in the Sabbatical cycle of famine: During the second year of that period, arrows of famine will be shot, indicating that there will be famine only in certain places. There will be a great famine during the third year, and men, women, children, the pious, and men of action will die, and the Torah will be forgotten by those who study it. During the fourth year, there will be plenty but not great plenty. There will be a great plenty during the fifth year, and they will eat, drink, and rejoice, and the Torah will return to those who study it. During the sixth year, heavenly voices will be heard. During the Sabbatical Year, wars, e.g., the war of Gog and Magog, will be waged involving the Jewish people. During the year after the conclusion of the Sabbatical Year, the son of David will come. This global food crisis was also predicted in a prophetic vision by Rabbi Schneur Zalman of Liadi, a renowned 18th-century Jewish scholar and leader known as the “Alter Rebbe.” While reading from the Torah scroll, the Alter Rebbe had a vision that the Messiah would come after the year 5775, six years ago. His vision was based on the Jewish tradition that the world was given a general amount of sustenance to last 4,000 years from creation. When that sustenance ended, the Messiah would come. According to the Hebrew calendar, it is taught in the Talmud, the book of Jewish oral law, that the Messiah can come anytime between the year 4000 and the year 6000. His vision came while reading the section of the Torah dealing with the half-shekel taken from every Jewish male each year. The half-shekels from the 600,000 Jews in the desert (Numbers 1:46) equaled one hundred talents of silver, with each talent composed of 3,000 full shekels of silver. But the Bible lists an additional 3,550 half-shekels (1,775 full shekels), from which Moses made the silver hooks at the top of the pillars used to set up the screen surrounding the Tabernacle in the desert. The Alter Rebbe explained that those 1,775 shekels of silver given to the tabernacle gave the world another 1,775 years of sustenance. As pointed out by the scientific experts, this sustenance is quickly running out. Is America’s food industry being sabotaged? Consumers got a sense that our food-supply chains might be fragile when Covid-19 outbreaks shut down several meatpacking plants in the spring of 2020. Supermarket meat coolers were thinly stocked for weeks. In 2021, some observers began noticing a seeming uptick in fires and other disruptions at food-production facilities around the country. Soon lists of “suspicious” fires at food plants began circulating on Facebook and Twitter. Our “food supply is under attack,” a typical tweet proclaimed. By the spring of 2022, the lists of fires and other incidents had grown to include more than 90 events: fires damaged meatpacking plants in Georgia, Illinois, and other states; millions of chickens and turkeys were destroyed at dozens of farms; within a single week, airplanes crashed into two food-production facilities; and so on. Gateway Pundit, ZeroHedge, and other conspiracy-curious sites published stories on the trend. Soon Tucker Carlson was on the case. “What’s going on here?” the TV host asked. “Food processing plants all over the country seem to be catching on fire.” A few days later, a Tucker Carlson Tonight reporter noted, “we have found no evidence that these incidents are either intentional or connected.” But the fuse was already lit. The meme continued to spread, notwithstanding investigations by the Associated Press, Reuters, and various self-described fact-checking organizations, including Snopes and Politifact. The fires had non-nefarious explanations, they concluded; and the nation’s food supply remains uncompromised. Still, for many observers, the fact that nearly 100 food-producing businesses had been affected seemed too suspicious to ignore. On the Gateway Pundit site, a commenter using the handle Tempus Fugit asked a pertinent question: “The only missing fact in this story is, are these incidents above the norm?” That question—What is the baseline?—is one that news reporters routinely overlook. In fact, the human brain isn’t particularly good at sorting meaningful patterns from spurious ones. If anything, we are cognitively prone to see spooky patterns where none exist. The perceived food-disruption epidemic is an example of what psychologists call the “Baader-Meinhof phenomenon” or the “frequency illusion.” Did you ever learn a new word, or the name of some historical person, and then suddenly start hearing that word or name everywhere? Those words or names have been around all along, but once you start noticing them, they seem to pop up with an uncanny frequency. (Why is this mental quirk named after a group of 1970s German terrorists? Answer here.) The Baader-Meinhof phenomenon is a cognitive bias that works on an individual level. But perceived trends like the food-fire epidemic are amplified by a related bias that operates across society. It happens when news organizations and other groups devote extra attention to incidents that seem to fit a meaningful pattern. I call this the “freeway shooter syndrome.” Back in 1987, L.A. highways saw a spate of unexplained shootings. Several were actual cases of random gunfire between cars. But once the news media labelled the shootings a “murderous epidemic,” every incident involving cars and guns began making the nightly news, often receiving national coverage. Most of those cases weren’t random shootings: some were gang conflicts; some were carjackings or other common crimes; and some didn’t even happen on freeways. Normally, such incidents would have been minor local stories at most—until they fit a “pattern” that was largely the product of selection bias and media amplification. Something similar happened in the 1990s when the media focused on an alleged wave of arson attacks on Southern black churches. That claim originated with a progressive group called the Center for Democratic Renewal (CDR), which attributed the church fires to “a well-organized white-supremacist movement.” President Bill Clinton condemned the “epidemic of hatred,” and Congress passed the Church Arson Prevention Act of 1996. As usual, the media didn’t want to ruin a good story by asking that vital question: What’s the baseline? If they had, they would have learned that churches in remote areas—including mostly white churches—had long been prone to fires. Some cases were due to arson, and a few of those, sadly, were probably racially motivated. But there was no new epidemic of fires; in fact, the rate of church arson cases had fallen dramatically since the early 1980s. Reporting for the Wall Street Journal, Michael Fumento found that many of the claimed arson attacks on the CDR list were dubious at best. A large number of the cases had already been ruled accidental; in quite a few others, the arson suspects were themselves black. And several of the churches on the list had never burned at all. There’s an old saying among journalists that some stories are “too good to check.” It’s supposed to be a joke. But all too often, when a story supports a media organization’s underlying biases, that motto remains operative. Despite the absence of confirming evidence, the media-boosted “epidemics” of 1980s freeway shootings and 1990s church fires continue to be credulously referenced in news articles to this day. So far, claims about a supposed epidemic of food fires are mostly circulating on the conspiracy-inclined right. So, rather than amplifying the claims, liberal-leaning media outlets are applying unaccustomed rigor in debunking them. These efforts will probably do little to persuade adherents to the paranoid view. Journalistic fact-checking sites such as Snopes and Politifact have squandered their credibility in recent years by indulging in nakedly partisan smackdowns of politically inconvenient stories. And some of the groups trying to set the record straight on the food fires aren’t doing themselves any favors. The National Fire Protection Association (NFPA) does crucial research on fire prevention. But its media team could use some advice on how to talk to a skittish, skeptical public. The group published an excellent article attempting to put food-fire fears to rest under the unfortunate headline “Nothing to See Here.” Nonetheless, the reporting on this topic from Politifact, Reuters, and other outlets is solid and persuasive. And liberal sources aren’t alone in debunking the idea that shadowy forces are torching our food supply: conservative outlets Not the Bee and National Review have also punched holes in the claim. First, there’s the baseline problem: a list of nearly 100 incidents disrupting food supplies certainly seems like a worrisome trend. But what’s the context? More than 2 million farms operate in this country, and about 35,000 food and beverage processing centers. The NFPA doesn’t specifically track fires at food-processing plants. But it does report that roughly 5,000 fires occur every year at all types of manufacturing and processing facilities combined—nearly 15 per day. In addition, the group says, in 2019, “more than 2,000 fires occurred in agricultural, grain and livestock, and refrigerated storage facilities.” At this rate, perhaps we should be surprised there aren’t more incidents included on the lists of supposedly suspicious events. Experts also stress that farms and food facilities are fire-prone environments. Agriculture is a notoriously dangerous pursuit, involving heavy equipment, explosive fuels and chemicals, and huge quantities of straw, grains, and other flammable products. (Just Google “barn fire.”) Food processing involves additional risks. “Food is fuel,” notes NFPA research director Birgitte Messerschmidt. These facilities process sugar, flour, fats, oils, and other flammable ingredients using ovens and similar heat sources. Counterintuitive as it might seem, some of America’s worst industrial accidents have involved food production. For example, a 2008 dust explosion at a Georgia sugar refinery killed 13 workers and injured dozens more. Several of the fires circulating on lists of supposedly suspicious incidents fall under this heading: a Maine potato-processing plant burned down after a fire started in a deep-fryer; a broken conveyor belt at a Memphis Kellogg’s facility “sparked a blaze in a rice drying machine“; “grease and animal byproducts” were the culprit in a 2021 fire at an Alabama animal-feed factory. In many cases, fires were related to construction, welding mishaps, a malfunctioning heater, and other quotidian problems. In other words, these were typical industrial accidents. Among the incidents commonly circulated on lists of suspicious fires, I couldn’t find any in which authorities said they believed the cause was arson. And some of the events included on these lists are just obvious stretches. “Fire destroys East Conway Beef & Pork Meat Market in Conway, New Hampshire,” reads one item. No doubt, the loss of a small-town butcher shop is a local tragedy. But it is hard to see it as a national emergency. The same goes for the plane crash at a Georgia General Mills plant, which Carlson mentioned in his roundup. If pilots were making kamikaze attacks on food plants, that would be frightening indeed. News that a student pilot and his instructor actually crashed 300 yards from a food facility is sad, but hardly ominous. In that case, and in many others on these lists, operations at the plant continued uninterrupted. And the plants that have been damaged aren’t critical linchpins in our food economy. As NRO’s Jim Geraghty notes, “If you were a terrorist or foreign agent attempting to choke off the American food-distribution network . . . would you start with an obscure potato-chip maker in Oregon? Then move on to the source of Hot Pockets in Arkansas?” As for the millions of chickens and turkeys destroyed in recent months, that is a real problem. Bird flu has been an occasional threat to poultry farmers for years. When the virus hits a particular egg or poultry farm, the only solution is to kill off the whole flock. A Eurasian strain of the disease began circulating overseas in 2021 and reached U.S. shores in January. Farmers across the country have been forced to cull their flocks, driving up the price of eggs and other products. The disease is also affecting wild birds. If this is a conspiracy, it’s one worthy of a James Bond villain. So does all this mean that we should relax and not worry about our food supply? Not entirely. In fact, a global crisis in food supplies is growing. Ukraine is one of the world’s largest producers of grain and vegetable oils. Russia’s invasion has largely choked off that country’s food exports. Then there is the global energy crisis. Russia’s invasion plays a part in that, too, but unrealistic green-energy policies in Europe—and the Biden administration’s hostility to U.S. energy production—are worsening energy shortages. From field to table, every part of the food economy depends on affordable energy. With energy prices soaring, food production and distribution will suffer. Even fertilizer is in short supply. Compared to most countries, the U.S. is well positioned to ride out a global food shortage. But the coming months will stress supply chains and drive food prices to heights most living Americans have never seen. The policy failures that have put us in this position are not shadowy conspiracies. They’re a matter of public record. What’s Really Going On with These Food-Facility Fires? We made it to Friday! First, with two small planes crashing into or near food-processing plants, and reports of fires at various food-processing plants and facilities, it’s fair to wonder if something sinister is going on, but the evidence is pointing in one clear direction; I would sincerely love it if unnamed “senior U.S. officials” would just shut up about how we’re helping the Ukrainians kill lots of Russian soldiers; and if you think filling up your tank with regular gasoline is painful these days, don’t look at the price of diesel — and I don’t mean Vin. What’s Really Going on With Food-Processing-Plant Fires In a typical year, how many planes crash into food-processing plants? You’d figure the answer would be “zero,” and in a bad year, maybe get all the way up to “one.” This year, we’re up to two so far — or more specifically, one crash into a plant, one crash about 300 yards from one. April 14: A plane crashed into an Idaho potato and food processing plant, killing the pilot, police said. It hit Gem State Processing in Heyburn in East Idaho at about 8:35 a.m. on Wednesday, city police said. The pilot was the only person in the plane and died during the crash, police said. None of the employees at the processing plant were injured. April 22: Covington [Georgia] firefighters responded to a plane crash that killed two people Thursday at the General Mills food processing plant. The small plane crashed apparently after taking off from the runway of the Covington Municipal Airport. Six tractor-trailers were damaged as a result of the crash. Both occupants of the plane died. However, the local officials were grateful that the plane did not strike the plant building, which could have resulted in greater loss of life. Two plane crashes near food-processing plants in eight days is indeed a weird coincidence, and some folks on the Internet — and Tucker Carlson — started noticing other news reports about other fires at other food-processing plants: February 5: A “massive fire swept through Wisconsin River Meats in Mauston on Thursday, destroying part of the facility.” February 22: “The Shearer’s Foods plant in Hermiston, Oregon caught fire after a propane boiler exploded.” March 17: “A structure fire at the Walmart Distribution Center in Plainfield, Indiana broke out about noon on Wednesday. About 1,000 employees were inside but none were injured, officials say. One firefighter suffered minor injuries.” March 22: “A fire that broke out at a Nestle Hot Pockets plant in Jonesboro, Arkansas on March 16 had the facility still closed as of March 21.” March 25: “Officials believe a deep-frying machine is behind the fire that destroyed a potato processing facility in Belfast.” April 13: “Firefighters from several departments in Maine helped battle a massive fire that destroyed a butcher shop and meat market in Center Conway, New Hampshire.” April 30: A soybean-processing tank caught fire at the Perdue Farms plant in Chesapeake, Va. So, what’s going on? Is this a nefarious conspiracy of arsonists, terrorists, or foreign agents? At this point, there’s no evidence of that and no reason to think it is the case. For starters, not all the fires or crashes did significant damage. In the Chesapeake soybean-facility fire, a plant manager said that the fire will have little to no impact on their operations. In the Georgia crash, the plane didn’t hit the building, no employees were harmed, and General Mills spokesperson Mollie Wulff said, “The plant did not experience any disruptions and it remains fully operational.” The pilot in that crash was identified as a student pilot, and the other person was a flight instructor — with no signs of terrorism and no signs of ties to a hostile foreign government. Second, none of the fires so far have been declared cases of arson. If we had confirmed or likely cases of arson at food-processing facilities from coast to coast, then yes, this would indeed be suspicious. (I know, I know, the Cigarette-Smoking Man showed up and covered it up.) But in any given year, there are a half-million fires reported to local fire departments, and about 5,300 of them are in “manufacturing or processing” facilities. That comes out to about 440 per month, and if there are fires in 440 manufacturing or processing facilities a month from coast to coast, we would expect at least a handful each month to be at food-processing facilities. In fact, the list above stretches the definition of food-processing facilities, because the Walmart Distribution Center also stored clothes and cardboard, and the New Hampshire fire happened at a butcher shop. Third, if you were a terrorist or foreign agent attempting to choke off the American food-distribution network . . . would you start with an obscure potato-chip maker in Oregon? Then move on to the source of Hot Pockets in Arkansas? Then move on to a soybean-processing tank in Virginia? Are these the right targets if you’re trying to cripple America? If you were a nefarious terrorist group or hostile foreign power and you had not merely one suicide pilot, but two of them — and in the case of the Georgia crash, someone willing to ride along as a passenger — would you really aim for a potato-processing plant in southern Idaho and then the Georgia plant where they make Cinnamon Toast Crunch? Does this terrorist group just hate carbohydrates or something? Does Dr. Atkins have an alibi? If you hated America and had the ability to crash two planes into separate targets . . . wouldn’t you pick something a little more high-profile? The last guys did! How is this plan to attack and disrupt the U.S. food-supply chain going to work, anyway? As of 2017, the U.S. had 36,486 food- and beverage-processing establishments. Is the plan to pick them off, one by one, every two weeks or so? What we’re likely experiencing is the “Baader-Meinhof Phenomenon,” a.k.a. “frequency illusion” — when you hear a term and then feel like you’re suddenly seeing it everywhere. In reality, whatever you’re observing is occurring at the same frequency, it’s just that you didn’t notice it or ignored it before. Because of the empty shelves earlier this year, people are paying much closer attention to supply chains these days. During the pandemic, many of us experienced sudden disruptions to our usually steady supplies of many varieties of food, as some meatpacking plants briefly shut down because of Covid outbreaks, and potato growers found it harder to get their spuds to consumers. (There was also that hacker attack on a major beef supplier in early 2021.) Then in January, tens of millions of Americans caught the Omicron variant at the same time, leading to disruptions to shipments of all kinds of products, and thus empty shelves and product shortages across the country. And those supply-chain problems still haven’t been worked out. Lots of Americans have become much more aware of all the steps between the creation of a particular good and when they purchase it, and just how many things can go wrong in between. (And just about everything can go wrong: The Felicity Ace, a cargo ship full of Porsches, Bentleys, and Lamborghinis, caught fire and sank to the bottom of the ocean in early March.) It is not surprising that something genuinely unusual — like two small planes crashing in or near two food-processing facilities in a short span of time — would catch people’s eyes and get them to start looking for a pattern. But so far, with no evidence of foul play, this appears to be just another random set of fires in a country that has a lot more fires at industrial sites than we previously thought. The world has a genuine food-supply crisis, as discussed yesterday, and that is likely going to increase prices on certain foods here in America. But the higher food prices we are seeing are thankfully not occurring because of small plane crashes or fires across the country. Dear Unidentified ‘American Officials,’ Please Shut Up One of the many reasons I doubt the existence of a Cigarette-Smoking Man or other sinister federal-government official organizing a conspiracy to cover up evidence of an “attack on our food supply” is the federal government — and for that matter, human beings — are generally bad at keeping secrets, and the bigger the secret, the more tempting it is for someone to reveal their role in it. Thursday brought yet another infuriating, mind-boggling example: Intelligence shared by the U.S. helped Ukraine sink the Russian cruiser Moskva, U.S. officials told NBC News, confirming an American role in perhaps the most embarrassing blow to Vladimir Putin’s troubled invasion of Ukraine. A guided missile cruiser carrying a crew of 510, the Moskva was the flagship of Russia’s Black Sea Fleet. It sank on April 14 after being struck by two Ukrainian Neptune anti-ship missiles, U.S. officials said. Moscow said the vessel sank after a fire. The Moskva was the largest Russian warship sunk in combat since World War II. American officials said there were significant Russian casualties, but they don’t know how many. Apparently, yesterday’s leak that the U.S. government is helping Ukrainians target Russian generals just wasn’t dramatic enough for someone in the Biden administration. What do they think is the upside of leaking this information? Ed Morrissey and Allahpundit at Hot Air speculate that this is the administration wanting to look tough when their poll numbers are low and the outlook for the midterms is grim. You know why I don’t think there’s a giant federal-government conspiracy to cover up attacks on the nation’s food supply? Because so far, no unnamed senior U.S. official has called up the New York Times or NBC News and bragged: “We’ve successfully organized a conspiracy to cover up attacks on the nation’s food supply.” ADDENDUM: One point I should have added to yesterday’s Jolt about the global food crisis is that the rising cost of fuel is making moving food from one place to another more expensive. Cargo ships and most freight trucks run on diesel fuel, and diesel keeps hitting record-high prices — $5.50 per gallon nationally this week, according to the Energy Information Administration. (In Massachusetts, diesel fuel is now averaging $6.10 per gallon! In California, it’s up to $6.40 per gallon!) When Biden was inaugurated, a gallon of diesel fuel was $2.71. On Twitter, I keep seeing people — presumably liberal or progressive — who say, “I don’t worry about high oil and gas prices, because I drive a Tesla!” (These are often the same people who said they will sell their Tesla if Elon Musk bought Twitter.) I ask these MENSA candidates, who are so convinced that high gas prices don’t affect them because they’ve got an electric car: How do you think all the stuff you buy gets to the store? 18 Food Processing Plants Burned to the Ground? While we are watching Elon Musk buying Twitter, and the trial of Johnny Depp, did you know that several Food Processing Plants Burned to the Ground? What is going on? I was concerned seeing several people posting pictures and whatnot on social media about food processing plants burning, or otherwise destroyed. Well, I did some research to get to the bottom of it. People were questioning on social media why the news reporters were not making a big deal about all these fires. Okay, let’s see what really is going on. Is it as BIG as people are making it out? Food Processing Plants Burned to the Ground These fires have been devastating for local communities, disrupting crucial food production, and leaving thousands of workers without jobs. While the cause of these fires is not yet known, many experts believe that it may be related to issues like poor maintenance and outdated equipment. Regardless of the cause, these fires are a major concern for all of us who depend on the food processing industry for our livelihoods and to provide much of the food we eat every day. Here are some of the biggest fires that have occurred this year: In January 2021, a fire at a chicken processing plant in Georgia killed five workers and injured dozens more. In February 2021, a fire at a meatpacking plant in Nebraska killed one worker and left another with life-threatening injuries. In March 2021, a fire at a bacon processing plant in Iowa killed two workers and injured four others. In May 2021, a massive fire broke out at a food processing plant in Texas, destroying the facility and leaving over 1,000 workers without jobs. A few weeks later, another large food processing plant in California was completely destroyed by a fire, resulting in hundreds of layoffs. And just recently, two more food processing plants in Ohio and Pennsylvania were ravaged by fires, leaving thousands of workers unemployed. Food Processing Plant Conspiracy There is a lot of speculation as to whether or not these food processing plant fires are part of a larger conspiracy. Some believe that the fires are being started intentionally to sabotage the food supply chain and create chaos. Others believe that the fires are simply the result of negligence and poor safety standards. Is The Conspiracy True? Here is a good reference: FACT FOCUS: Food Plant Fires Fuel Conspiracy Theory by US News I quote, “On Monday, the National Fire Protection Association pushed back on the rumors in a story in its magazine titled “Nothing to See Here.” “Susan McKelvey, an NFPA spokesperson, noted in an email that national data show the country averaged more than 5,000 fires annually at manufacturing and processing facilities, not just food plants, between 2015 and 2019. She estimated that there have “been approximately 20 fires in U.S. food processing facilities in the first 4 months of 2022, which is not extreme at all and does not signal anything out of the ordinary.” Additionally, food processing plant fires are not uncommon. In fact, several dozen occur every single year, and there were over 2 dozen that happened back in 2019 (3 years ago)! There could be many reasons for these fires, poor maintenance, poor training, fewer employees, and thus less supervision. According to a 2019 report from the USDA, the U.S. has 36,000 food and beverage processing plants. Thus, even 18 fires would not cause significant disruption to the food supply. And, many of the fires that have made various lists, such as the 18 food processing plants burned to the ground, have actually happened in 2021. This gives a false impression that more fires are happening in a shorter time. What Fires Have Happened in 2022? While many tweets going around mention 18 fires in 6-months, only 12 of them actually happened in that time frame, and one was in Canada. Of the fires that did happen in 2022, they did little or no damage and have already been cleared as not suspicious. Here are just two examples: The Taylor Farms Fire was deemed to have started by a welding accident, and won’t put the company at risk. The Maine Potato Plant Fire was deemed to have started from a faulty deep fryer. What is Causing the Food Shortages Then? The main cause of the food shortages was the COVID-19 pandemic. The virus caused a decrease in production capacity, as well as an increase in demand as people were stocking up on food items since they were preparing more meals on their own at home. Many food processing plants have had to close down due to workers getting sick or having to quarantine. This led to a decrease in production, and therefore, a shortage of food. The increase in demand is due to people hoarding food and other household supplies during the pandemic. This has led to empty shelves in many stores across the country. While the food processing plant fires are not the cause of the current food shortages, they are a major concern for the future of our food supply. These fires underscore the need for more stringent safety regulations at these critical facilities and highlight the need for adequate emergency planning to ensure that we are able to keep our food chain up and running during difficult times.​ How Can We Prepare For More Food Shortages? If you are concerned about future food shortages, there are some things that you can do to prepare: Start a garden This is a great way to have a constant supply of fresh fruits and vegetables. Even if you don’t have a lot of space, you can still grow a garden to provide some of the food you need. Stay Informed In order to be prepared for any future food shortages, it is essential to stay informed about events and government policies. This includes following news outlets and social media pages that focus on agriculture and food supply issues, as well as staying up-to-date with the USDA Food Safety and Inspection Service. By being informed, we can all work together to keep our food supply safe and secure.​ Overall, while the fires of 2021 and 2022 have not caused significant damage to our food supply chain, we must be prepared for future outbreaks and shortages. By taking steps now to support our local farmers and food producers, we can help to ensure that our food supply is secure for years to come. Final Word Despite the impact of food processing plant fires, we can all take steps now to prepare for future shortages as we all try to learn how to be more self-sufficient. Whether it’s supporting local farmers, stockpiling non-perishable foods, or simply staying informed about the latest developments in our food supply chain, there are many ways to help ensure that we have a stable and secure food supply. 30 Survival Foods to Stockpile for Any Disaster For many disasters or SHTF scenarios, we suggest that you stockpile the things for that specific disaster. However, sometimes we just don’t know what could happen. Because you never know, we have compiled a list of 30 survival foods that you can stockpile no matter what happens. Things to Keep in Mind As you stockpile, there are a few things you should keep in mind. Consider the following things when you are putting together your survival foods: Make sure you have at least a 3-day supply of non-perishable food. I would recommend much longer (at least a month). 3-days is a good starting point. Get foods that you know your family will eat. Don’t forget to accommodate special dietary needs, such as formula or baby food. Try to avoid foods that will make you thirsty or dehydrate you, especially if you have a limited supply of water. Check out my post: “How to Store your Food Storage” to ensure you properly store your survival foods. Don’t forget to stockpile water as well! Survival food is food that you need to survive any emergency or disaster. Here are the foods suggested by ready.gov: Wheat Berries: Get these in #10 cans since they store well while retaining nutrition. Your wheat berries can be turned into flour, cooked whole as a hot cereal, or be added to soups and stews. Salt: Salt doesn’t just season things. Preserving food was what we used to use salt for. It is still a great way to preserve your food. We also need it in our diet. Ready to eat canned food: These are essential, especially if something happens where you can’t cook your food. Get canned meats, fruits, and vegetables. Protein bars: If your meat goes bad because you have no power, this is a great way to get the protein that you need. Dry cereal or granola: This lasts quite a while and would be good to eat whether you can cook or not. Peanut butter: This is a great protein food. It lasts for 3-4 months. You can eat it even without bread. Dried fruit: Fruit is good for your body and dried fruit lasts much longer than fresh fruit. These provide potassium and other nutrients as well. Canned juices: Fruit has natural sugars and fruit juices can keep your sugar levels up if you don’t have enough food. Additionally, they are good for restoring electrolytes. Non-perishable milk: Canned milk or powdered milk are great sources of vitamin D. You won’t have to worry if the power goes out. Food for babies and infants: If you have a baby or infant, make sure to stock up on formula, baby food, and snacks for the child. More Survival Foods to Stockpile Here are some additional foods we recommend you stockpile: Canned soups and chili: These can be eaten straight out of the can and offer a variety of nutrients. Dry pasta: Carbs help keep you full and give you energy. Stock them since they are easy to fix and offer many meal options. Sports drinks: Gatorade and Powerade can help replenish electrolytes if water is scarce. Consider getting them with less sugar. Honey: Honey is a natural preservative, immune booster, antibacterial, and antifungal. Basically, it will help keep you healthy. Baking soda: It’s cheap, a great leavening agent, and can be combined with vinegar and used in place of eggs to make bread and cakes. Plus it’s good for cleaning and deodorizing. Dry yeast: This is essential for making many types of bread. Learn to make your own yeast starters as well. Popcorn: Plain popcorn kernels are easy to store and last for a long time. They make great snacks once popped, and can even be popped over a fire. Instant Potatoes: These last practically forever and require very little energy to cook. Just some boiling water and you have something filling in your belly. Crackers: Crackers are a great carb source. They make soups more filling and help you make it to the next meal. Beans: These are long-term survival items. They are full of protein and very filling. Additionally, they are inexpensive and easy to store and come in various types for variety in meal planning. Rice: Rice is similar to beans. It’s easy to store, filling, and lasts a long time. Lentils: Lentils cook faster than beans which require less energy to cook, but offer the same amount of protein. Oatmeal: Oatmeal can be stored without refrigeration. It makes a great breakfast or can be added to meats. Nuts: Nuts such as peanuts, almonds, pecans, and other varieties can be stored easily and are packed full of protein. Pasta sauce: Along with pasta, the sauce is a great way to make a quick and easy meal. Tea: Tea is a natural antibacterial and is good for medicinal purposes. Oils: It’s hard to cook anything without oil or fat. Stockpile vegetable oil, butter, coconut oil, olive oil, lard, or your preferred choice. Corn starch: This is great for baking and thickening. Pancake mix: Get one of the varieties where you only need water to make the batter. Eggs and powdered eggs: Eggs are a good source of protein and they are used in many recipes. Powdered eggs last longer. What to Do With Survival Foods with No Power Available It is crucial that you stockpile foods that don’t need to be refrigerated. Also plan to have some foods that are refrigerated and frozen as part of your food stockpile since the power MAY not go out. Here is what you can do if you lose power: Keep your refrigerator and freezer closed as much as possible. Unopened, the food will stay cold for 4 hours or longer. Use a thermometer to check the temperature in the fridge or freezer. It needs to be at 40 degrees or lower. If they have been above 40 degrees Fahrenheit for more than 2 hours, you will need to dispose of it. When in doubt, cook it if still partially frozen, or throw it out. If you live in an area where it is cold and it is colder than 40 degrees, you could put the food outside to keep it from spoiling. Can I Use Dry Ice? The key to dry ice is you need to have it or know where to get it prior to a power outage. Here’s what you need to know about dry ice: 25 pounds of dry ice will keep a 10 cubic foot freezer below freezing for 3 to 4 days! If you use dry ice to keep your food cold, do not let it come into direct contact with the food. Be careful when using dry ice. Wear dry, heavy gloves so you don’t experience personal injury. Final Word When it comes to survival foods, think foods you can eat without electricity, power, or a heating source. Try to get commercial #10 cans produced and packed by professionals. Remember, luck favors the prepared. Be sure to get to the store NOW to grab these survival foods to stockpile. Don’t wait until it’s too late!

Welcome to the Human Meat Project, we are the human meat donation program. By donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world. How About A New Shake 'N Bake Kitty Flavors - Like Aborted Fetus ? or Campbell Cream of Fetus Soup If you have a craving for Aborted Fetus Soup, then we’ve got some bad news for you. An Oklahoma Senator, Ralph Shortey, has now outlawed “the manufacture or sale of food or products which use aborted human fetuses.” DEMOCRATS AND REPUBLICANS COMING TO AMERICA – ‘HUMAN MEAT AND PLASTIC FOOD ? Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. Federal law prohibits the commercial sell of human meat and trafficking of fetal tissue for profit and carries a penalty of up to 10 years in prison and a $500,000 fine. (Key Word Is (( 4 Profit )) Per Federal Law and Pedophile's Eating Alive And Aborted Baby and Kids... Is O.K. If Only Sell Human Meat Is At Cost or At A Lost. P.S. Planned Parenthood Only Sell Human Meat At Cost/Lost... After Paying All Employee Hourly Wages and Other Cost To Run A Not-For-Profit Organization. Not only must the organization meet the requirements that the state where it is organized sets for non-profits, but it must also meet complex IRS regulations. These regulations are used not only to determine if the organization is exempt from tax under the organization's activities as a non-profit organization. Cannibalism is defined as the consumption of another human's body matter, whether consensual or not. In the United States, there are no laws against cannibalism per se, but most, if not all, states have enacted laws that indirectly make it impossible to legally obtain and consume the body matter. Murder, for instance, is a likely criminal charge, regardless of any consent. Further, even if someone consents to being eaten and ends their own life, the cannibal may still be liable for criminal or civil actions based on laws governing the abuse or desecration of a corpse, which vary by jurisdiction. The real threat to our democracy lies in misinformation I am going to take you guys on a real zinger this week. I don’t even know what to say except how thankful I am I don’t eat meat anymore. I do want to say this in no way implies I think anyone should stop eating meat – pork, cow, deer, chicken whatever you enjoy – but I think everyone is prepared to draw the line at cannibalism. It’s called The Human Meat Project. If you don’t believe me, check out the website I actually thought it had to be a joke. You know, a kind of sick satire. So, I contacted The Human Meat Project – I had to know. No one got back to me from the organization and of course there are no names or any information about where the Human Meat Project is located. Geez, I wonder why they are not listing that information – a bit controversial perhaps. Remember what I said last week, desensitizing until suddenly the masses think it is okay. I have noticed over the last few weeks more and more people have been talking about this Human Meat Project. I wonder what the fact-checkers would say about this. Yes, those media fact-checkers who clearly are put in place to “fact-check,” for the most part, to assure those people who do not do more research just believe that the information is a hoax. Until it’s not. Didn’t Elon Musk’s new Twitter already prove the fact-checkers might have been a little bit biased in their checking. And, in one of my columns last month I believe I outlined who owns the companies who are responsible for the fact-checking. Yep, those same companies that own all the media – the dots are connecting more easily these days. So, let’s get into it – because I think this week the rabbit hole has found a rabbit hole. At the Human Meat Project website, it explains “The practice of cannibalism is not uncommon in living beings. In both the animal kingdom and our human history, the consumption of one’s own species has existed.” Well, that is true, but isn’t there enough to eat without eating your buddy next door? It goes on to outline the human meat donation mission and vision “In order to save the planet from the impact of our modern civilization and lifestyle, we have to make a change in our ideas about consumption and our dietary choices. We face climate change due to waste, pollution, deforestation, and overpopulation problems. “By donating your body for human consumption, you are taking direct action to help others and lessen the damage of the industrial age. “By consuming human meat, we create a change in both our life and the world. By improving the standard quality of life in every country and nation, we can give everyone in the world a good life.” You can read about human meat nutrition facts, and I am going to let you do your own surfing the web for that one, but I will say these project leaders seem very proud that, “one body could feed up to 40 people.” Does this not just smack of World Economic Forum narrative? They also go into how they select their donors – “healthy, and without any contagious diseases, health issues, or medications or substances, which might be absorbed by people who consume their meat.” I wonder if that means those that have been jabbed are not good candidates? Just curious because there are, according to the media, a lot of health issues these days with those that have been vaccinated. The website states, “donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world.” If you are already dead, how is that contributing to ending overpopulation – since you’re not part of the population anymore? And finally, there are two YouTube campaigns outlining why this is a good idea. I’m going to just leave this right there. Next up – some people have requested I check into a restaurant supposedly in Los Angeles called the Cannibal Club. The idea of this place notes the restaurant specializes in “the preparation of human meat” and bringing “the cutting edge of experimental cuisine to the refined palates of LA’s cultural elite.” The “exclusive clientele” includes noted filmmakers, intellectuals, and celebrities who have embraced the Enlightenment ideals of free expression and rationalism. Fact-checkers said this was a hoax. I am not convinced, but since there is no address and no information (rightly so because I think human meat might still be on the “no-no” list), it says to get invited you must first introduce yourself through the contact page and they send you information about membership adding, “It is necessary for us to operate privately and to vet our members in order to avoid disruption from the less enlightened.” And here are a few more foodie tidbits if these aren’t enough to have you running for the hills. While some people are “dead” convinced (no pun intended) that fast food has human meat in it, I could not confirm or deny – I am still chasing that rabbit hole. I did find that some people said Pepsi was using the fetal parts of aborted babies as a tested flavor enhancement. According to a report, around 2001, Senomyx patented several flavor enhancers by using “proprietary taste receptor-based assay systems, which have been previously expressed in human cell culture in HEK 293 cells. HEK 293 cells are a cell widely used in biological and medical research, immortalized through a genetic modification removed from the original human-embryonic kidney cells taken from a healthy aborted human fetus.” A woman who worked at a clinic said, “We would basically manipulate them into believing that by donating this tissue they could be saving the lives of others, but in reality, we had no idea what that tissue was going to be used for and that was never disclosed to us at the clinic – it was just for a price.” Apparently, a new ingredient such as this would be labeled under the category of “artificial flavors.” I think this one requires reader to determine if they want to do their own research. Fortunately, I don’t drink pop anymore, but when I did, I was a Coca Cola girl. Finally, did you hear about another new food group being created by the FDA and the Department of Agriculture with plastics entering the food pyramid? The FDA states plastics are a safe alternative to nutrients, and they are excited to introduce plastics to the daily diets of Americans. In a press release from the FDA, it reported “Plastics can be used as an alternative to many of the nutrients found in food such as fiber and protein. Plastics will also help reduce obesity by reducing the amount of food an individual can eat.” What will they think of next? At Human Meat Project, we value every body and every life at https://humanmeatproject.com/about-us/ We emphasize the source and origins of our human meat to deliver the diversity of our world and reveal the worrying differences of quality of life across the globe. Our organization welcomes every nation to give back to the rest of the world. Hand in hand, we can help each other improve living conditions and the environment for everyone through this global movement. We are calling you, humans, to wake up and take action now. We are not living individually and alone. We need each others to survive. Together we can create a world worth living for. Together we can build a world of humanity and solidarity. Every life is cardinal. Human Meat as Food Source The practice of cannibalism is not uncommon in living beings. In both the animal kingdom and our human history, the consumption of one’s own species has existed. During the discovery of the New World, Christopher Columbus brought back what could be seen as early evidence of cannibalistic practices in modern civilization. The word ‘cannibal’ comes from the name the Spanish gave to the Caribs (Cannibales). The Spanish accused the Caribbean tribe of ritualistically consuming their enemies, but modern-day scholars have doubts that it actually happened. They speculate the Caribs were engaged in an anti-colonial battle with a host of European powers. Many historians now argue that the cannibalism rumors were just a propaganda tactic by the Spanish meant to provoke fear. The word ‘cannibal’ was used as a derogatory term to describe tribal and native people, and became an indirect ethnic slur. Human Meat Donation Mission and Vision ! In order to save the planet from the impact of our modern civilization and lifestyle, we have to make a change in our ideas about consumption and our dietary choices. We face climate change due to waste, pollution, deforestation and overpopulation problems. By donating your body for human consumption, you are taking direct action to help others and lessen the damage of the industrial age. By consuming human meat, we create a change in both our life and the world. By improving the standard quality of life in every country and nation, we can give everyone in the world a good life. Human Meat Nutrition Facts One body can feed up to 40 people* *An average adult male 65kg, only meat Human meat often understated for its nutritions, human meat protein and fat density could have the same or better than other convenient meat product like beef, chicken and pork. As omnivore, human meat taste and texture is similar to pork, not to mention the quality could be more substantial(depending on Quality of Life ratings). One body contains every essential amino, minerals and vitamins needed for daily intake. Not only one body could feed up to 40 people, it also the most attainable resource for meat and fat consumption. Quality Control How we Select our Donors We make sure our donors are healthy, and without any contagious diseases, health issues, or medications or substances which might be absorbed by people who consume their meat. Health Risk Donors who have medical conditions such as AIDS/HIV, Anyone With COVID-19 Shots and Creutzfeldt-Jakob disease (CJD), hepatitis (HAV/HBV/HCV/HDV/HEV), cancer, tuberculosis, or rabies will be rejected in order to prevent risk to the consumer. There are also other medical condition that might prevent donors from being accepted, such as diabetes, hormone treatments or mental disorders. Rejected Donation In case of rejected donation: If a donor has any medical condition that can be transferred human to human, they cannot be a donor. If a donor has an active cancer, they cannot donate up until the time the cancer has gone into remission or been removed and will have to wait a minimum of one year after the last treatment or procedure. If a donor has a partial remission, they will have to wait a minimum of one year after the procedure and will go through a medical check up to ensure no medications remain in the body. If a donor has gone through full remission after one year, they can be a human meat donor. Quality of Life Quality of Life is a rating system of human meat quality. Every donor that has gone through our quality control procedure and assessment will be rated based on the quality of their life (health and wellness). Why Donate? Over time, the human population has increased rapidly across the globe, leading to a higher demand for food, especially meat products. With this increasing demand, land for residential areas has become more difficult to find and emissions from farms have risen every year, making the lives we lead less sustainable. We believe that by donating bodies and/or organs we can make a change by creating alternative meat consumption options while addressing the value of a person’s body. End Date Sometimes, if a donor is fully committed to donating their body to the society, we can give them an End Date Service. For an End Date Service, a donor can choose any date they want to be harvested. End Date Services are our way of allowing donors to make important arrangements and have time to live their life up until the date they choose to be harvested. We highly advise meat donors think carefully and discuss with their families before choosing a date. When the End Date is near, they will be called in for health and physical evaluations. The Human Meat Project will provide spiritual or religious service if the donor is spiritual or religious. The donor is also allowed to call in their personal spiritual or religious guidance. We believe that by giving these services, we can help the donor to have a peaceful death and produce better quality meat. Privacy We understand the importance of digital data in our daily life. With advance technology and information expanding rapidly the protection of our sensitive data and identity is a step we must take every time we access any digital platforms or internet services. In order to keep our donors’ personal(sensitive) information from unwanted parties. Human Meat Project provides ‘Opt Out’ option for donor whom wish to be a private donator. We, Human Meat Project strongly advised for every one who wish to partake in our cause to read carefully on our ‘terms and condition’ and ‘consent’ throughly. Opt Out Every donor can make a choice of ‘Opt Out’ to disclose the followings: Name - Date & Place of Birth - Gender - Privacy and Consent The Importance of Meat Label Just like beef from Australia, or USA, or New Zealand and any other countries, Human Meat Project must stated the origins and information for every donated meat and(or) organs to the public. Only ‘Opt Out’ information will be mark as N/A. Every other information a donor has filled in will be shared to the public in our donor list page and listed on the Meat Label. In every selection the Human Meat Project offers there will be a ‘Quality of Life’ ratings. Quality of Life is based on the physical condition of the most donor’s body, their lifestyle, habit, medical history. The more cleaner a person lives and(or) the healthier their life choices will receive a higher rating. With this, we are encouraging for future human meat donor to live a better life as well to improve living conditions globally to achieve a high ‘Quality of Life’ ratings. Before fire did humans eat raw meat? There is an argument, at least among some scientists, that cooking created humans, rather than the other way around. The quick answer to your question is that, yes, our predecessors ate raw meat, just like every other carnivore and omnivore on the planet. But those predecessors were very likely not anatomically modern humans. Related, to be sure, but not quite the same as us. Modern evidence suggests that our ancestors figured out how to make fire a very long time ago. Mastery of fire is generally accepted to have been widespread 125,000 years ago, before the Cognitive Revolution. At least some humans knew how to make fire 200,000 years ago, and some evidence is argued to prove that they had it over a million years ago. The argument, in essence, is that control of fire allowed our forebears to develop in ways that were previously impossible. The ability to cook food (both meat and other foods), both protects from disease and parasites, and makes a lot more nutrients and calories available for use. One of the enduring mysteries of human evolution is the human brain. It seems obvious to us that it’s useful for survival, since we’ve spent centuries dunking over every other lifeform on the planet. But, as our brains were developing, it’s not at all obvious that they’d be an evolutionary advantage. Human brains are huge resource hogs, they’re 1–2% of our body mass but consume 20–25% of the calories and oxygen that we use. In a natural, survival-based environment, that seems like a ludicrous waste for minor advantages. Our big brains mean less skull thickness and more weight on our necks, which makes us more vulnerable. They make it harder to pass through the birth canal, which is why human babies are born so early and helpless compared to most other mammals. If you were on the savannah 50,000 years ago, you might be shocked that such misshapen creatures could even survive. And the process around that is still the topic of debate and discussion, but it’s very likely that we couldn’t have survived in the first place if we hadn’t figured out how to make fire and cook our food. Our ability to do that meant we could get more calories from a given food source, use fewer biological resources on getting sick or fighting disease, and develop more quickly and healthily. In other words, if our raw-meat-eating ancestors hadn’t figured out how to cook food, it’s likely they never would have become us. Can a human survive solely on raw food? Yes. In fact, cooking is a relatively recent phenomenon. The first somewhat well-accepted evidence for cooking comes from the presence of burnt bones and tools at Zhoukoudian, China, between 300,000 and 500,000 years ago in what was probably a very late H. erectus site. Thus, all hominids before a certain date probably ate entirely raw food. ("Hominid Use of Fire in the Lower and Middle Pleistocene" by Steven R. James, Current Anthropology (1989) gives a good, if outdated, review of the origins of cooking and other fire use.) In fact, until recently, there were Inuit groups that went through multiple seasons in a year eating almost nothing but raw, frozen, or fermented meat. To be clear, though, there have been no modern human populations other than today's raw-foodists who have gone entirely without cooking. Anthropologists like Richard Wrangham use this as evidence that cooking may be an obligatory human behavior, controversially claiming that "people who choose a 'raw-foodist' life-style experience low energy and impaired reproductive function" ("Cooking as a biological trait", Wrangham, 2003). There are a few disadvantages to not cooking: Parasites: It's easy to underestimate how big of a problem parasites are, even today. Billions of people worldwide are infected by parasites, many from either unclean water or improperly prepared food. Parasite larvae tend to spend a lot of time embedded in animal tissues (like muscle) and plants, while adult stages will spend a lot of time in animal organs. Infestation with parasites is a major cause of malnutrition and death worldwide, and without proper regulations, transmission through raw food is distinct possibility, while thorough cooking will kill most parasites. The Inuit mentioned above probably have a smaller chance of getting parasites due to the climate, but protozoan and helminth infections were and continue to be a problem among many Inuit. The human digestive tract is resilient, but going for years eating nothing but unregulated raw food will take its toll. It's hard to eat raw food: Or at least, for a good part of hominid history it was. Early hominids specialized to eat tough plant matter had enormous jaws and huge sagittal crests to attach the powerful muscles needed to grind their food. (To be fair, much of the reduction in jaw size since then was caused by changes in the content of diet rather than the preparation.) Chewing this tough plant material caused many hominids' teeth to be worn down to the gums. (Again, to be fair, much of this was caused by the fact that for a long time, teeth were used as tools, which caused a lot of wear.) These early hominids also probably had digestive tracts better equipped to deal with raw food. The point is that if you are committed to eating raw food, it's not guaranteed that there will always be soft raw food available, and eating tougher food without cooking it takes a lot of effort. Some people believe that cooking has caused such a dramatic reduction in jaw size that it's a major cause of orthodontic malocclusion today ("The adaptive value of dental crowding", A. V. Lombardi, 1982). To give a dramatic illustration, take a look at the enormous molars on this jaw of P. boisei, a hominid specialized to eat tough plant matter: In the past, people who ate only raw food would probably have a somewhat shortened life-span due to the disadvantages outlined above. But these are mostly negated by the advantages that modern raw foodists have: Reduced exposure to parasites: Because of food regulations in the developed world, it's much less likely that you'll get many of the common food parasites than it was before, although you still have to be careful. Unprecedented access to a variety of foods: Sure, when you're living on the African savannah, living off of raw food may be tough, but in America, we import and grow food from all over the world. Surely, anyone can find enough foods to meet their nutritional requirements and suit their tastes - at least if they're willing to pay enough. And we've developed techniques and foods that make things much easier to eat than the tough plant matter our ancestors used to eat. Health: I know far too little about raw food diets to make any claims about their health benefits, but practitioners of these diets claim, among other things, that it preserves vitamins and enzymes. (As with any other dietary advice, take the claims with a grain of salt and look at what the evidence says.) In short, it should be made perfectly obvious that humans can survive on raw food alone, based on the fact that thousands, if not millions, of people have done it and are doing it. Whether or not this is desirable is up to you to decide. Soylent Green is a 1973 American ecological dystopian thriller film directed by Richard Fleischer, and starring Charlton Heston, Leigh Taylor-Young, and Edward G. Robinson in his final film role. It is loosely based on the 1966 science-fiction novel Make Room! Make Room! by Harry Harrison, with a plot that combines elements of science fiction and a police procedural. The story follows a murder investigation in a dystopian future of dying oceans and year-round humidity caused by the greenhouse effect, with the resulting pollution, depleted resources, poverty, and overpopulation. In 1973, it won the Nebula Award for Best Dramatic Presentation and the Saturn Award for Best Science Fiction Film. The "Books" conclude from the oceanographic reports that the oceans are dying and can no longer produce the plankton from which Soylent Green is made. This information confirms to Sol Roth that Simonson's murder was ordered by his fellow Soylent Corporation board members, who knew Simonson was increasingly troubled by the truth and feared he might disclose it to the public. Roth is so shaken by the truth that he decides to "return to the home of God" and seeks assisted suicide at a government clinic. Thorn rushes to stop him, but arrives too late. Before dying, Roth tells his discovery to Thorn. Thorn moves to uncover proof of crimes against humanity and to bring it to the attention of the Supreme Exchange so the case can be brought to the Council of Nations to take action. Thorn secretly boards a waste truck transporting human bodies from the euthanasia center to a waste-disposal plant, where he witnesses human corpses being processed and turned into Soylent Green. Thorn is discovered, but he escapes. As he returns to the Supreme Exchange, he is ambushed by Soylent operative Fielding and his men. Finding refuge in the church where Simonson confessed, Thorn kills his attackers, but is seriously wounded in a gun battle. As paramedics tend to Thorn, he urges Lt. Hatcher to spread the truth while shouting to the surrounding crowd, "Soylent Green Is People!" Soylent Green Is Made From People! 7 surprising facts about cannibalism white meat is rare and harder to get about 26% and black meat is easy to get about 62% other color's of meat is 12% and Cannibalism can show up at the most unexpected points in history and young human kids meat under 6 yrs. old are best an in fact tastes a lot like veal and human food as meat is sold all over the world. Most people don't associate cannibalism with the Soviet Union. But as Timothy Snyder describes in his book Bloodlands, the 1933 Stalin-imposed famine in Ukraine was so severe that cannibalism became surprisingly prevalent. The state had to set up an anti-cannibalism squad, and hundreds of people were accused of eating their neighbors or, in some cases, their family members. (Ron Rosenbaum shares many of the gruesome details in a book review for Slate.) The grisly episode makes vivid the deprivations of the early Soviet era. That many Americans may have never heard of it illustrates another fact about cannibalism — it's something no one ever wants to think about. It's relegated to disgust, tabloid voyeurism, and lame jokes, and those all contribute to a general ignorance of the subject. Historians and anthropologists, however, have tried to study the history and science of cannibalism over the years: why it happens, when it occurs, and who's affected. It tests the ultimate boundaries of cultural relativism, health, and ritual. Though this list isn't at all comprehensive, it catalogs some of the unusual things about cannibalism you might have missed. Turns out there are a lot of myths about cannibalism — and how it's been practiced over time. Here are a few surprising things experts have learned: 1) Humans are mostly hard-wired against cannibalism — but not always There's a good biological reason why cannibalism is taboo in virtually every culture: Eating other humans can make you sick. Specifically, eating the brain of another human being can cause kuru — a brain disease that's similar to mad cow disease. Kuru occurs because our brains contain prions that transmit the disease. Symptoms begin with trembling and end in death. What's surprising, though, is that this isn't always the case. Among anthropologists, the Fore people in Papua New Guinea are known for cannibalism. Up until the late 1950s, they ate the bodies of relatives to cleanse their spirits. Thousands of Fore contracted kuru and died ("kuru" actually comes from the Fore word for shaking). But not all of them fell victim to the disease: Over the last 200 years, some Fore have also developed a genetic mutation that protects them from the prions that transmit kuru. The Fore were adapting to cannibalism — with natural selection possibly playing a role in reducing their susceptibility to disease. Scientists have been trying to study this further, but in recent decades, cannibalism has been declining among the Fore because of changing social mores and laws. If that continues, kuru may be wiped out entirely. 2) Animals are mostly hard-wired against cannibalism — but not always Cannibalism is rare in the animal kingdom — except when it isn't. A few years ago, Natalie Angier of the New York Times chronicled the tales of the cane toad, caecilian, redback spider, and other animals that eat their own species. The cane toad, for instance, actually prefers cane toad eggs to other options. How can that possibly be a good idea? Here's Angier: "Researchers propose three motives. The practice speeds up maturation; it eliminates future rivals who, given a mother toad’s reproductive cycle, are almost certainly unrelated to you; and it means exploiting an abundant resource that others find toxic but to which you are immune." Those evolutionary imperatives extend to a wide range of organisms — even including occasional cannibalistic dalliances from animals like the sloth bear. As Mary Bates described in Wired, it's not unknown for sloth bears to eat members of their own family (possibly because they're under stress). These human and animal cases are more than curious footnotes. They show that evolution can work in ways that run counter to our cultural values. Evolution happens through natural selection and doesn't always line up with things we might value as a society, and evolved cannibalistic behavior illustrates that important distinction. 3) "Cannibalism" was named after people who might not have been cannibals A few basic questions about cannibalism are difficult for historians to answer: How many groups practiced cannibalism? When did it start? And how common is it? Those questions are tough because "cannibalism" has been used throughout time to describe many different things. That's also the reason most modern anthropologists and scientists prefer the term "anthropophagy" to "cannibalism." There are cultures that engaged in cannibalism as a ritualistic practice, but there are also times when people resorted to cannibalism during famine. And at times, the word "cannibalism" has been used to describe all sorts of tactics — and people — seen as savage. Cannibalism is occasionally descriptive, occasionally circumstantial, and occasionally an indirect ethnic slur. Case in point: The word "cannibalism" itself comes from the name that the Spanish gave to the Caribs (Caníbales). The Spanish accused the Caribbean tribe of ritualistically eating their enemies, but modern-day scholars have doubts that it actually happened. Because the Caribs were engaged in an anti-colonial battle with a host of European powers, many historians now argue that the cannibalism rumors were just a propaganda tactic by the Spanish meant to stir up fears. On the other hand, we have some evidence the Caribs used body parts as trophies, so cannibalism is a possibility — especially as an intimidation measure or act of war. However, most of our initial testimony comes from Columbus, who had many reasons, both personal and political, to make the Caribs seem as savage as possible. 4) Cannibalistic rituals could be surprisingly complex One of the first prominent European accounts of cannibals appeared in Montaigne's late-1500s essay Of Cannibals. In addition to being an invaluable anthropological record of the Tupi people in what is now Brazil, the essay sheds light on the intricate practice of cannibalism at the time. Sometimes, the Tupi lived with their captives for months before they were eaten. And they sang to each other. As Montaigne recorded, the captors taunted captives by "entertain[ing] them with threats of their coming death." And the captives replied in a fashion that was like a song or chant. Montaigne writes: I have a song composed by a prisoner which contains this challenge, that they should all come boldly and gather to dine off him, for they will be eating at the same time their own fathers and grandfathers, who have served to feed and nourish his body. "These muscles," he says, "this flesh and these veins are your own, poor fools that you are." Musicologist Gary Tomlinson, who wrote about the Tupi in The Singing of the New World, describes it as an "economy of flesh" that passed through the warring tribes for generations. "It was a transaction across generations in these warring societies," Tomlinson says. "They were saying, 'In the future, you will be captured by my people, and we will eat you.' The transaction goes on and on." 5) Cannibalism was practiced in Colonial America Many people might think of cannibalism in distant history and undeveloped countries. But cannibalism was a feature of early American history too. In 2013, archaeologists revealed they'd found evidence of cannibalism in Colonial Jamestown — an indication of just how desperate early Colonial life had been. Specifically, they discovered markings on the skull of a 14-year-old girl that strongly indicated she'd been eaten by settlers during the particularly difficult winter of 1609. It was more concrete evidence for something historians had read stories about for years. As Howard Zinn excerpted in A People's History of the United States, one government report painted a grim picture of that winter: Driven thru insufferable hunger to eat those things which nature most abhorred, the flesh and excrements of man as well of our own nation as of an Indian. 6) The Donner Party wasn't solely about cannibalism When most people think of cannibalism in America, they probably think of the Donner Party — the famous travelers who resorted to the practice when they were stuck in the snowy Sierra Nevada mountains while traveling west in 1846. What's surprising, however, is contemporary accounts of the trip focused less on the lurid accounts of cannibalism and more on the breadth of hardship that the party endured. As Donner Party historian Kristin Johnson notes: "Out of the more than 300 newspaper articles about the Donner Party published in 1847, the most common headline is a variation of 'From California' ... a mere seven [headlines] contain the word 'cannibalism.'" Accounts tended to highlight the fact that the party only resorted to cannibalism after eating boiled animal bones, hides, and even a beloved dog, Uno. What's more, many people were just as interested in legends about the Donner Party's buried treasure as they were in the cannibalism. In the 1890s, a Sacramento newspaper reported that treasure rumors made the people of Truckee, California, "feverish with excitement" and included discoveries that would "delight the heart of a numismatist." The treasure was probably a myth, but it shows that the story was considered far more complicated — and less purely shocking — than it is today. 7) Cannibalism was sometimes used as a medical treatment There are many horrifying examples of cannibalism in Europe throughout history. But one of the most bizarre is that cannibalism was occasionally seen as a remedy. To pick one example, in Germany from the 1600s to 1800s, executioners often had a bizarre side job that supplemented their income: selling leftover body parts as medicine. As described in Kathy Stuart's Defiled Trades and Social Outcasts, human fat was sold as a remedy for broken bones, sprains, and arthritis. Usually, this human fat was rubbed as a balm, not eaten. However, apothecaries regularly stocked fat, flesh, and bone, and there are also examples of a human skull being ground into a fine powder and mixed with liquid to treat epilepsy. That treatment may sound strange, but remember that eating placenta has become a modern-day health fad. Most of the time, the popular verdict on cannibalism is clear — don't do it. But occasionally, what's cannibalism and what isn't has been surprisingly hard to define. Human Flesh Looks Like Beef, But the Taste Is More Elusive It’s like pork. Or maybe veal. Even if you have no desire to eat the flesh of fellow humans, it's not so uncommon to wonder from time to time what human flesh looks and tastes like. io9 recently took up the first question and explained that human flesh firmly falls into the red meat camp. Beef, they concluded, would be the closest visual equivalent of a human fillet or rump roast. io9 explains the science behind the color: Muscle's red color can be traced to the presence of a richly pigmented protein called myoglobin and, more specifically, hemes, the chemical compounds that myoglobin uses to bind and store oxygen as a fuel source for active muscles. According to the Meat Science section of Texas A&M University's Department of Animal Science, pork, lamb and beef average 2, 6 and 8 milligrams of myoglobin per gram of muscle (that translates to a myoglobin concentration of 0.2%, 0.6% and 0.8%), respectively. The concentration of myoglobin in human muscle tissues is relatively high – even relative to pigs, sheep and cows, coming in at close to 20 mg per gram of certain muscle fibers, or a 2% concentration of myoglobin. But, according to the testimony of people who have actually eaten other people, the taste of human meat does not reflect its beef-like appearance. Both serial killers and Polynesian cannibals have described human as being most akin to pork. But not all cannibals agree with this description. William Seabrook, an author and journalist, traveled to West Africa in the 1920s and later described an encounter with man-flesh in great detail in his book, Jungle Ways. Human, he said, in fact tastes like veal. Here's Seabrook's description: It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted. It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal. It was mild, good meat with no other sharply defined or highly characteristic taste such as for instance, goat, high game, and pork have. The steak was slightly tougher than prime veal, a little stringy, but not too tough or stringy to be agreeably edible. The roast, from which I cut and ate a central slice, was tender, and in color, texture, smell as well as taste, strengthened my certainty that of all the meats we habitually know, veal is the one meat to which this meat is accurately comparable. This account is the most descriptive to date, but it has also been called into question. As Slate reports, Seabrook "later confessed that the distrustful tribesmen never allowed him to partake in their traditions." Instead, the author insisted that he attained samples of human flesh from a Parisian hospital and cooked it up himself. Regardless of Seabrook's credibility, however, Slate points out that, like any meat, the flavor of human would likely depend a great deal on how it is prepared, and also what cut is sampled. The Azande tribe's human stew likely tastes entirely different from the deep-fried, parsley-strewn human genitals a Japanese exhibitionist artist recently served at a dinner party. In the end, both pork and veal might be accurate approximations to the flavor of human meat, though—thankfully—most will never find out for themselves. How To Cook Human? Cooking human is an incredibly challenging task, and there are many ways to do it wrong. If you’re looking to improve your skills, here are a few tips: Start with a basic recipe: This is the most important thing—start with something that you know how to make! Try cookbooks or online resources for recipes that are easy and inexpensive to follow. Use quality ingredients: It’s worth using high-quality ingredients when cooking human. Not only will this result in better results, but you’ll also be able to pronounce the ingredients correctly if you have to share them with others. Be patient: Cooks need time and patience to get the best results. Don’t give up until your food is cooked through; otherwise, you’ll end up with tough, rubbery meat instead of tender, juicy flesh. What Part Of The Human Is Best To Eat? What part of the human is best to eat For many people, it seems that the stomach is the best place to eat. However, there are other parts of the human body that can be very good choices for eating. How Do You Cook A Human Heart? Cooking a human heart is a difficult task, but it can be done using various methods. One common method is to cook the heart in oil. At What Temperature Do Humans Start To Cook? Cooking at different temperatures depends on what foods are being cooked. Humans start to cook at around 100 degrees Celsius, which is the temperature that is found in most kitchens. What Human Organ Can You Eat? If you’re thinking about eating human organs, you might be wondering what kind of organ you can eat. There are many different types of organs that can be eaten, so it’s important to think about what would fit your personal needs and preferences. Here are five human organ recipes that might help get your taste buds working. What Are Humans Truly Meant To Eat? Humans have been eating a variety of different things for centuries, but what are humans truly meant to eat? In general, humans are meant to Eat plant-based proteins. However, some people believe that humans should also eat meat, as it is an important part of human history and culture. There is no right or wrong answer to this question, and it is up to each individual to decide what they believe. What Does Eating A Heart Taste Like? Heart disease is the leading cause of death in the United States, and it’s one of the top causes of death in many other countries. There are many ways to prevent heart disease, but some people still get it. In fact, heart disease is the number one cause of death from developing chronic diseases in men and women over 60 years old. Heart disease can be caused by a variety of things, but the most common cause is cholesterol levels getting too high. Cholesterol is a substance that helps make our body work well. High cholesterol can lead to heart attacks and strokes, which can kill you quickly. There are various ways to lower your cholesterol levels, but they all come with their own risks. Can Heart Be Eaten Raw? Humans have the ability to eat other human organs, but there is currently no definitive answer as to whether or not heart can be eaten raw. There are a few potential reasons why heart could theoretically be eaten raw. First, because the heart is an important organ in the body, it may be seen as a fair trade when consuming other human organs. Additionally, Heart can potentially taste delicious and may be enjoyed by some individuals for its alluring value. What Is Human Heart Taste Like? Human hearts have a unique taste that is often perceived as unpleasant. The reason for this is still unknown, but it could be due to the high level of cholesterol and other lipids in human hearts. Can You Cook With Human Fat? Cooking with human fat has been known to give dishes a unique flavor and texture that is often unmatched by other cooking methods. However, some people are hesitant to cook with human fat because they worry it could lead to health problems. However, cooking with human fat doesn’t need to be a problem – in fact, it can be an incredibly healthy way to cook food. Here are 5 ways you can use human fat for cooking: Make a healthier version of your current favorite dish – using human fat will add some of the missing flavors and textures that make certain dishes so delicious. For example, adding oil or butter to a dish before adding the human fat will give it a richer flavor and better texture. What Does Pig Heart Taste Like? This question has been asked for years, and there is no definitive answer. However, some experts say that pigs have a distinct, earthy taste to their hearts. This is likely due to the pork’s diet being Heavy in animal protein and grains. How Do I Prepare My Heart To Eat? Heart health is everyone’s top priority, and it’s important to know how to prepare your heart in order to be healthy. There are a few things you can do in order to help improve your heart health, including eating a balanced diet, exercising regularly and avoiding smoking. In addition, it’s important to learn how to recognize warning signs of heart disease and take appropriate steps to prevent them from happening. What Human Can Not Eat? What humans cannot eat is a topic of much debate. Some believe that what humans cannot eat, they are not meant to eat. Others believe that what humans cannot eat, they should not be able to because it is an essential part of their diet. There is no right or wrong answer to this question, it is up to each individual to decide what they believe. Is Organ Meat Tasty? Organ meat is a type of meat that comes from the stomach and intestines of an animal. Some people are very interested in eating organ meat, as it is thought to be some of the most delicious food out there. While there are many different types of organ meat, there is one that stands out above all others – liver. Liver is a high-quality source of nutrients, including protein and omega-3 fatty acids. It can also help to boost the immune system and provide important vitamins and minerals. What Can Humans Eat And Not Eat? What can humans eat and not eat? Humans have been eating and creating their own diets for centuries. For some, this has been a safe way to maintain their health. For others, this has been a way to survive in an ever-changing world. Eating what we can and avoid eating what we cannot is one of the most important decisions we make as humans. What Did We Eat 1000 Years Ago? In the past 1000 years, humans have drastically changed their diet. Because of this, archaeologists have been exploring ancient food artifacts to try and learn more about what was eaten back then. While many items have been found, especially in the Old World, there is still much that is unknown about what people ate 10,000 years ago. One of the most significant changes that humans made to their diet was the addition of animal fats and oils to their food supply. This led to a shift in how our stomach works and allowed us to eat more protein and other nutrients than we would have otherwise possible. Additionally, due to this change, humans also began consuming a greater number of calories than they currently do. How Lab-grown meat is made cows, cats, dogs, fish, and human body soylent green - https://rumble.com/v2854lw-how-lab-grown-meat-is-made-cows-cats-dogs-fish-and-human-body-soylent-green.html How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization.

Don't Drink It Ever! Let Me Show You Why You Shouldn't Consume It Ever... Most Soda Pop Brands. So Where Is The Outrage About Poison Food Sold In U.S.A. To Kill You For Profit Today. It also floods the bloodstream with glucose, causing insulin levels to spike. This high "glycemic load," a measure of how quickly blood sugar rises, can have long-term consequences for the way the body processes food, leading to a long-term dysregulation of the hormonal systems. These hormones tell the body to store more fat at the expense of providing calories to keep things running. The body, starved of energy, craves food—meaning we are forever hungry, even when we overeat. Coca-Cola: One of the most well-known soft drink brands globally, recognized by 95% of internet respondents in the U.S. It is available in various flavors and formulations, including Coca-Cola Zero Sugar and Coca-Cola Cherry. Pepsi: The second largest soda brand, with a brand awareness of 94% in the U.S. Pepsi offers a range of flavors such as Pepsi Max, Diet Pepsi, and Pepsi Wild Cherry. PepsiCo, the company behind Pepsi, has a long history dating back to 1893. Dr Pepper: A unique blend of 23 flavors, Dr Pepper has been growing in popularity, especially among Generation Z. It is owned by Keurig Dr Pepper and is recognized for its distinctive taste. Sprite: A lemon-lime flavored soda with a 95% brand recognition in the U.S. Sprite has expanded its product line to include variants like Sprite Zero Sugar, Sprite Cranberry, and Sprite Tropical Mix. 7UP: Known for its lemon-lime flavor, 7UP is manufactured by Keurig Dr Pepper in the U.S. and by PepsiCo in other regions. It has a significant global presence, particularly strong in North America and parts of Europe. Diet Coke: Introduced in 1982 as a sugar-free alternative to Coca-Cola, Diet Coke has a distinct flavor profile and has expanded to include flavors like Diet Coke Lime, Diet Coke Cherry, and Diet Coke Ginger Lime. Mountain Dew: A popular citrus-flavored soda, Mountain Dew has various flavors and is owned by PepsiCo. Fanta: A fruit-flavored soda available in over 190 countries, Fanta enjoys extensive global sales and strong brand recognition. Diet Pepsi: A variant of Pepsi, Diet Pepsi is popular in the diet soda market and is available in various flavors. Starry: A rebranded version of Sierra Mist, Starry is a regional soda that was previously widely available in certain areas. These brands represent a diverse range of flavors and formulations, catering to different tastes and preferences across the globe. Tens Of Millions Americans Are Addicted to 1,000+ Brands 'Ultra-Processed' Foods, and It's Killing Us Today In 2025. Being severely overweight has never been so dangerous. During the COVID-19 epidemic, Americans who are obese, without any other risk factors, were hospitalized at three times the rate of those who weren't, by some estimates. When combined with other diet-related health conditions such as cardiovascular disease and diabetes, obesity raises the risk of hospitalization sixfold and the risk of death twelvefold. Those numbers have raised the stakes in the nation's epidemic of diet-related disease and added to the growing alarm of politicians and nutrition experts, some of whom are starting to call upon regulators to rein in food companies. They're pushing measures similar to those used to curb the influence of tobacco companies in the 1990s, such as limiting the marketing of certain kinds of food to children and actively discouraging the consumption of key ingredients—chief among them, sugar. At issue is the explosive growth in a broad class of food products that are not merely processed in the conventional sense to lengthen shelf life, but are also often modified to maximize flavor, visual appeal, texture, odor and the speed with which they are digested. These foods are made by deconstructing natural food into its chemical constituents, modifying them and recombining them into new forms that bear little resemblance to anything found in nature. So radically are they altered that nutrition scientists have given them a new name: ultra-processed. Ultra-processed foods are often designed to directly target the vulnerabilities of the human brain—in particular, to exploit the way the brain processes pleasurable sensations. They often deliver a signal to the brain's reward centers so quick and potent, some neuroscientists believe, that many people find it as addictive as opioids or nicotine. Lab-made creations such as chips, hot dogs, enriched bagels and American cheese have been a staple of the American diet since the 1980s. In recent years, however, the varieties of these foods have multiplied on store shelves and in fast-food restaurants. In 2017 and 2018, they accounted for 57 percent of the calories consumed by the average American—up from 54 percent in 2001 and 2002, according to one study. "We've gotten really good at stripping out and refining and processing sugars and fats into these really potent vehicles, and they've gotten cheaper to make," says Ashley Gearhardt, a psychology professor at the University of Michigan who studies food and addiction. "Then we combine them into totally novel food products that are so much more rewarding than anything our brains ever evolved to handle. That's why so many of us can't stop eating them." The implications are worrisome. Half of American adults now have diabetes or pre-diabetes, three quarters of adults are overweight and about 100 million, or 42 percent, are obese, by the standards of the Centers for Disease Control and Prevention (CDC). Among children between 2 and 5 years old, one in 10 are already obese. Among teens, that number is one in five. Our food, in other words, is literally killing us. Food companies have tricked our brains into making us complicit, and our elected officials are complicit, too. What's needed is a better understanding of exactly how processed foods make us sick and a public reckoning with Big Food's role in the nation's health crisis. So far, policymakers have shown little appetite for scrutinizing the tactics of the powerful food lobby, but the pressure to curb consumption of ultra-processed foods is growing. The nation's food crisis seems to be playing out in ways eerily reminiscent of the early days of tobacco smoking more than half a century ago, before regulators caught up with Big Tobacco. (It's no coincidence that many tobacco companies later acquired food companies.) This time, it's Big Food peddling harmful and possibly addictive products. "We have now the accumulated evidence, particularly in the last five years, that people who eat more ultra-processed foods have higher risk of obesity, diabetes, cardiovascular diseases, depression, cancer, renal and liver diseases," says Marion Nestle, a professor emerita of nutrition, food studies and public health at New York University. "The studies have been overwhelming. There've been hundreds and hundreds of them. There's no doubt that this is not a good thing. It is a problem." Proof of Harm A few years ago, Kevin Hall set out to debunk the theory, espoused by a growing number of nutritionists, that Americans were getting fatter and sicker because of the complex industrial and chemical processing that food companies were using to make their products appealing. Hall believed the explanation had more to do with Americans simply eating too many calories, fats and sugars. The notion that extra processing might be causing the problem struck him as "ridiculous." To prove it, Hall, who runs a research laboratory that studies the regulation of metabolism and body weight at the U.S. National Institutes of Health (NIH), ran a controlled experiment that he thought would show beyond a doubt that processing wasn't as important as nutrients. He paid 20 volunteers $5,000 apiece to move into an NIH facility in Bethesda, Maryland, for one month. He divided the volunteers into two groups. One ate mainly healthy food derived from simple ingredients with minimal processing, such as Greek yogurt, beef tender roast and shrimp scampi with spaghetti. The other group ate Honey Nut Cheerios, Chef Boyardee beef ravioli, Eggo pancakes and other processed foods—the kind most overweight people in America eat. Hall and his colleagues did their best to ensure that the only significant difference between the two groups was in how much processed food they consumed. Each group ate diets that were nutritionally identical in every way Hall and his team could think of, containing the same amounts of sugar, salt, fat, fiber, macronutrients, carbohydrates and calories. Both groups of volunteers were allowed to eat as much as they wanted. After they finished a meal, their leftovers were carried down a couple floors and delivered to a team of nutritionists in a laboratory, who precisely weighed and characterized everything left on the plate. Hall, it turns out, had it all wrong—processing, in fact, made all the difference. The subjects in Hall's study who subsisted on Cheerios and Chef Boyardee gained one pound per week on average and consumed in excess of 500 calories a day more than the group with the healthier diet. What's more, when they later switched to a natural diet, they dropped the extra weight. The conclusion: whatever food company chemists are doing to food, it makes people fatter. The results opened up a new avenue of inquiry for Hall and his colleagues. What was it about the ultra-processed food that prompted this overindulgence and weight gain? The question is a matter of intense speculation and debate in the world of nutrition science—a debate that can only be solved with more research. What's clear, however, is that the ultra-processed foods favored by a vast proportion of Americans are causing harm. The Two-Year Cupcake Humans have been modifying food since hunter-gathers discovered fire and figured out how to barbeque stone-age animals. Ten thousand years ago, ancient Mesopotamians and Egyptians learned how to smoke, salt and dry their food to preserve it. In the 19th century, pasteurization and canning techniques vastly expanded the capacity for long-term storage and transport of food. Processed food, as we know it today, arrived in the first half of the 20th century. That's when food engineers figured out how to use modified potato starch to form pork, ham, sugar, water and sodium nitrate into a pliable gelatinous blob that would fit into a rectangular tin emblazoned with the word "Spam." Two World Wars, the Space Race and increasing consumer demand for fast meals with a long shelf life that could support the lifestyle of the expanding middle class financed the scientific efforts necessary to give us spray drying, evaporation, freeze-drying and a sophisticated understanding of how to make a decent tasting cupcake you can put on a shelf and still eat two years later. By the early 2000s, Americans were getting more than half of their calories from chicken nuggets, artificially sweetened canned food, potato chips and other man-made concoctions. Nutritionists didn't create a language to describe this trend until 2009. That year, Carlos A. Monteiro, a lanky, curly-haired professor of nutrition at the University of Sao Paulo, introduced the "NOVA Food Classification system," a novel grouping of foods based not on their nutritional content but according to the extent and purpose of the physical, biological and chemical processes applied to them after they were separated from nature. He coined the term "ultra-processed," (as opposed to "minimally processed" or simply "processed") to refer to "industrial formulations made entirely or mostly from substances extracted from foods (oils, fats, sugar, starch and proteins), derived from food constituents (hydrogenated fats and modified starch), or synthesized in laboratories from food substrates or other organic sources (such as flavor enhancers, colors and food additives used to make the product hyper-palatable). Monteira excluded foods that had been exposed to simple processes like drying, fermentation, pasteurization or other processes that might subtract part of the food (frozen vegetables, dried pasta or eggs). He also carved out exceptions for products manufactured by industry with the use of salt, sugar, oil or other substances added to natural or minimally processed foods to preserve or to make them more palatable, but that could still be recognized as versions of the original foods—usually foods that had just two or three ingredients (such as beef jerky, or freshly made bread). Ultra-processed food, by contrast, was meant to include Frankenstein-like creations that were often made up of added sugar, salt, fat and starches extracted from natural occurring foods and then blended with artificial colors, flavors and stabilizers to hold it all together. Soft drinks, hot dogs, cold cuts, packaged cookies and salty snacks like pretzel rods all qualified, as did many frozen dinners and canned entrees. "They are not food," Monteiro says. "They are formulations. They contain chemical compounds that do not belong to food—that should not belong to foods." Many researchers dismiss Monteiro's classification system as overly broad. The category of "ultra-processed foods," after all, encompasses a wide variety of different products with endlessly varied nutritional profiles. It lumps Twinkies, Doritos and diet soda together with protein-rich entrees like Perdue Chicken tenders, which are made from the rib meat of an actual chicken and then combined with dextrose, sugar, guar gum, yellow corn flour and other ingredients, and Hormel Beef and bean chili, made from actual beef, beans and crushed tomatoes and combined with less than 2 percent modified cornstarch, soy flour and caramel color. Nonetheless, by defining a new category that represents levels of processing, he gave public health experts and epidemiologists the language to discuss how industrial chemists had changed food—and how to measure their inventions against a wide array of health problems. The strength of those associations soon began to generate attention. Toxic Sugar Although scientists haven't figured out how ultra-processed foods cause people to gain weight—which of the thousands of chemicals, additives, nutrients actually lead to worse health outcomes—the market forces that have guided food manufacturers are clear enough. Between 1980 and 2000, the period in which obesity and metabolic diseases began to rocket upwards, the number of calories available for purchase in the U.S. food supply increased 20 percent, from about 3,200 per person per day to 4,000, which dramatically increased competition for the limited attention and stomach capacity of the American consumer. Nestle, the author of many books on the politics of food policy, suggests that federal farm subsidies that ensured surplus crops, such as corn, made it to market, along with the widespread adoption of cheap additives in the 1970s like high fructose corn syrup, were among the factors that drove this overproduction. Meanwhile in the 1980s, activist stockholders stepped up pressure on food companies to grow their quarterly growth profits to keep the stock prices rising. All of this fueled a high-stakes arms race in the food industry between competing product development and marketing teams. "If you're trying to sell your food product and make a profit in an environment in which there's twice as many calories as anybody needs," says Nestle, "you either have to get people to buy yours instead of somebody else's or to get everybody to eat more in general." To sell more, food companies made their products ubiquitous. They sold them in bookstores and libraries. They set up in clothing stores, drugstores and gas stations. They offered up bigger portions and created more cartoon characters to sell cereal, using tactics pioneered and perfected by Big Tobacco, which by then had begun to diversify from cigarettes into food. They also called in scientists, who helped devise ingenious marketing techniques and scientific innovations to sell more food. Michael Moss devotes a chapter of his 2013 book Salt Sugar Fat to the exploits of Howard Moskowitz, an industry star who pioneered the use of advanced mathematics and computational science to "optimize" food products so that they created the most powerful cravings. Over the years, Moskowitz reengineered a wide array of products, ranging from General Mills breakfast cereals to Prego Spaghetti sauce, by testing out modifications in color, smell, packaging, taste and texture on human guinea pigs, and then feeding the data into a sophisticated mathematical model that "maps out the ingredients to the sensory perceptions these ingredients create, so that I can just dial up the product," Moskowitz explained to Moss. The most important weapon in Big Food's arsenal turns out to be sugar. Moskowitz coined the term "bliss point" to describe the "perfect amount" of the sweetness in a product to maximize consumption. By focusing on the bliss point, Moss argues, food companies have changed the American palate in ways that predispose us to overeating the bad stuff (potato chips and ice cream) and pushing the good stuff (broccoli and asparagus) to the side. Recent studies, he says, show that 66 percent of the food in grocery stores now contain added sweeteners. "These companies have learned how to find and exploit our basic instincts that attract us to food," says Moss, whose latest book, Hooked, examines the addictiveness of the food. "The problem isn't that these companies have engineered the perfect amount of sweetness for things like soda, cookies or ice cream. It's that they've marched around the grocery store, adding sugar to stuff that didn't used to be sweet, like bread and yogurts and spaghetti sauce. This has created this expectancy that everything should be sweet." Fructose, one of the most commonly used sweeteners, is now present in many foods at concentrations unheard of in nature, according Robert Lustig, a pediatric endocrinologist affiliated with UC San Francisco and author of Metabolical, about the dangers of processed food. In recent years, studies have shown that fructose destroys or inactivates several key enzymes needed for the healthy functioning of mitochondria, the power plants in human cells that convert simple sugars into ATP, the form of energy we use to carry out the functions of the human body and brain. This disruption in energy conversion causes a backlog of unprocessed glucose to circulate in the bloodstream. Sensing the excess glucose, the pancreas floods the system with the hormone insulin, which tells the body to remove the glucose from the bloodstream and store it as fat. Some of this fat tends to build up on the liver, which the body relies upon to filter, process and balance the blood leaving the stomach. The liver becomes sick and the problem worsens. Starved of the energy our mitochondria would normally provide, we eat more. "It shouldn't be surprising that kids are getting type-two diabetes and fatty-liver disease that used to be the diseases of alcohol," he says. "We now know that fructose is a mitochondrial toxin, which turns into fat in the liver and is metabolized by the liver in ways virtually identical to how alcohol is metabolized." Sugar isn't even the worst problem in the American diet. More damaging still is the consumption of processed grains, used in corn flakes, white bread and many other products. These grains are stripped of their outer shell, known as the "bran," and their inner germ, which contains fiber, fatty acids and nutrients, leaving only the carbohydrates. The human body digests these liberated carbohydrates much faster than when they're locked inside the grains. "Instead of sitting in the stomach and gradually being broken down into glucose, it begins to break down as soon as it gets to your mouth and is almost fully digested by the time it has moved through the stomach, and all absorbed by the time it gets to your small bowel," says Dr. Dariush Mozaffarian, a cardiologist and dean of the nutrition department at Tufts University. This rapid digestion starves the gut bacteria, which we rely on for healthy functioning of the digestive system, leading to increased gut permeability that in turn may allow bacteria and toxins to enter the bloodstream and cause widespread inflammation, a factor in a wide variety of diseases such as celiac disease, diabetes, asthma, Alzheimer's and cancer. It also floods the bloodstream with glucose, causing insulin levels to spike. This high "glycemic load," a measure of how quickly blood sugar rises, can have long-term consequences for the way the body processes food, leading to a long-term dysregulation of the hormonal systems. These hormones tell the body to store more fat at the expense of providing calories to keep things running. The body, starved of energy, craves food—meaning we are forever hungry, even when we overeat. "Having seen thousands of patients with obesity, I think people can show a lot of discipline around food choice and selection if they experience benefits," says David Ludwig, a pediatric endocrinologist at Boston Children's Hospital and a professor of Pediatrics at Harvard Medical School and of Nutrition at Harvard School of Public Health. "I think what we have trouble with consistently is resisting extreme hunger." As Addictive as Heroin Some researchers suggest the change in our diet may also be changing our brains, rewiring them with aberrant patterns that lead to compulsive eating, and possibly even addiction. Nora Volkow, a neuroscientist who is now Director of the National Institute on Drug Abuse (NIDA) at the NIH, was one of the first to begin researching food addiction in 1980s. She was struck by similarities between the compulsive behaviors and experiences reported by drug addicts and alcoholics and those reported by obese patients who claimed to be unable to control their eating. In recent years, she says, evidence has emerged from her lab and others linking the pathological brain activation patterns seen in drug addicts to those seen in many obese research subjects and compulsive overeaters. "When I first started to speak about it, there was a complete and absolute rejection, almost anger, from people who insisted it was an endocrinological disease, not a disease of addiction," she says. "But that's an artificial distinction. If you look at it from the outside, what is the difference between nicotine and an ultra-processed food if both have been designed optimally to generate that compulsive response—a response that manipulates the dopaminergic system in a way that you don't find in natural foods?" Nicole Avena began studying whether or not sugar could actually meet the scientific criteria for other addictive substances in the early 2000s after hearing from recovering drug addicts that they found it more difficult to quit sugar than heroin. Avena, an associate professor of neuroscience at Mount Sinai School of Medicine, found that sugar, in both animals and humans, led to binging, withdrawal and craving—all components of addiction typically seen in drugs of abuse. She also saw neurochemical and neuroimaging changes in the brain virtually identical to those found in drug addicts. Sugar, when combined with other ingredients present in ultra-processed food, was more addictive still. In rats, sugar was found to be as addictive as cocaine. "Our brains just aren't designed to be able to process these different types of ingredients in the quantities that we're being exposed to," says Avena. Ultra-processed foods have something else in common with nicotine: Some of the biggest producers of processed foods were, from the 1980s to the end of the 2000s, known as Big Tobacco. In 1985, RJ Reynolds acquired Nabisco for $4.9 billion, and Phillip Morris acquired General Foods in a $5.75 billion deal that was then the largest takeover in U.S. history outside of the oil industry. Phillip Morris added Kraft to its portfolio in 1988 and rebranded itself as Altria in 2003. (RJR flipped Nabisco to Phillip Morris in 2000, which in turn spun off Kraft from its international tobacco business in 2007.) UM's Gearhardt has been studying the events that led up the groundbreaking 1988 Surgeon General's report that deemed nicotine addictive, and the benchmarks used to do so, despite a concerted effort by one of the most powerful lobbies in the nation to prevent it. One of the most important factors producing an addiction is the speed with which a drug hits the body and lights up the reward centers of the brain. By the time Big Tobacco began acquiring food companies, they had decades of experience studying and optimizing the speed with which their products delivered nicotine to the brain. They continued to harness that science in their food products. "Many of these ultra-processed foods are almost pre-chewed for us," she says. "They melt in your mouth immediately. There's no protein, there's no water, there's no fiber slowing them down. It's going to hit your taste buds and light up your reward and motivation centers of the brain immediately. Then there's a secondary hit of dopamine when it gets absorbed into the body." Taking on Big Food The threat is so grave that policymakers have recently shown glimmers of a newfound willingness to take on the food industry. A report by the General Accounting Office in August, commissioned by members of Congress on the powerful House appropriations committee to review diet-related chronic health conditions and federal efforts to address them, painted a grim picture. More than 30 percent of young people aged 17 to 24 no longer qualify for U.S. military service because of their weight. Diet-related ailments such as cardiovascular disease, cancer and diabetes soaked up 54 percent of the U.S. government's $383.6 billion in health care spending, which includes Medicare and Medicaid, in 2018. They accounted for about one-quarter of the nation's total $1.5 trillion in health care spending in 2018 and were associated with 1,487,411 deaths—more than half of deaths from all causes. Recently policymakers on both sides of the aisle called for a White House conference along the lines of the 1969 conference on food, nutrition and health. That meeting, called by then-President Richard Nixon to address the hunger crisis, resulted in the creation of the special supplemental nutrition program for Woman, Infants and children (SNAP) and the school lunch program, among other things. "Now we face a second food crisis," said Senator Cory Booker, who chaired a farm subcommittee earlier this month that focused on the GAO report. "Despite being the wealthiest nation in the world, we have created a food system that relentlessly encourages the overeating of empty calories that are literally making us sick and causing us to spend an ever-increasing amount of taxpayer dollars—literally, trillions of dollars a year—on health care costs to treat diet related diseases." Nobody is under any illusions that solutions will come easy. In recent years, public health officials have launched major campaigns to deal with what many consider to be the lowest hanging fruit: regulations to reduce soda consumption through taxes and limitations on how federal and state food assistance can be spent, among other measures. The food industry, which has poured tens of millions of dollars into lobbying, campaign contributions and influencing public opinion, has fought back ferociously. In California, where four cities have passed soda taxes, the beverage industry spent $7 million promoting a 2018 ballot initiative that would have made it harder for cities to raise taxes of any kind. The industry dropped the initiative after lawmakers agreed to implement a 12-year moratorium on local taxes on sugar-sweetened drinks. The word "ultra-processed foods" appears in U.S. dietary guidelines only in the references, says NYU's Nestle, because if it appeared more prominently "the food industry would go berserk." She notes that in 2015, when a scientific committee recommended changing guidelines to encourage Americans to eat less meat for reasons of "health and sustainability," industry lobbyists convinced Congress to insert language into a spending bill ordering the Department of Agriculture to change it. "We could put restrictions on portion size, put restrictions on advertising and marketing, change federal subsidy policies to subsidize healthier foods and make them more available," Nestle says. "There's a whole lot of things we could do. But you can't do anything without taking on the food industry. And nobody wants to do that because they're very powerful—everybody eats and loves their products. Anytime anybody talks about taking on the food industry, all of a sudden we have charges of 'nanny statism.'" (In response to a request for an interview, a spokeswoman for the Consumer Brands Association, which represents companies that manufacture food, beverages, household and personal care products, suggested Newsweek reach out to the SNAC International, formerly the Snack Food Association, which did not respond to inquiries.) Congress has been slow to address the obesity crisis. Dr. Fatima Cody Stanford, an obesity medicine physician at Massachusetts General Hospital and Harvard Medical School, has been among those advocating for the passage of a bipartisan bill that would require Medicare to cover medications, behavioral therapy, dietician visits and other approved therapies to treat obesity. The bill has been introduced in both the House and Senate every year since 2013, but Congress has not passed it. It will take time, research and public pressure to change minds in Washington, advocates say. For now, the best hope for a solution is to catalyze a groundswell of consumer demand for products that are healthier. Many food companies have recognized that diet-friendly, healthy choices are in demand and can move products. Which brings us back to the science. To change minds, scientists—and the food industry itself—will need a better understanding of precisely what it is about the nation's diet that is feeding the public health crisis. "We need to better understand what the mechanisms are that are driving the deleterious effects of ultra-processed food so we can target policies and potential reformulations to improve the health of the nation." "We need a national nutrition moonshot," says Tufts Mozaffarian. "We're drowning under an epidemic of diet-related disease." Hall, for one, plans to run another comparison study to make sure people aren't simply eating more because the food tastes better. This time he'll make sure the processed and unprocessed dishes both taste equally delicious, as judged by independent tasters. The results will hopefully bring us another step closer to understanding and, eventually, action. USDA-FDA Food Industry Corruption Today The search results highlight concerns about government corruption and the widespread use of plastic chemicals in the food industry. Here’s a breakdown of the key findings: FDA Loophole: A legal loophole allows companies to add new additives to food without approval from the Food and Drug Administration (FDA). This has led to potentially harmful substances entering the food supply. GRAS System: The FDA’s “generally recognized as safe” (GRAS) system allows companies to self-certify the safety of additives, without independent testing or FDA oversight. This has resulted in thousands of untested additives being used in food production. Phthalates and BPA: Consumer Reports found phthalates and BPA, chemicals used to make plastic, in various food products, including fast food and supermarket staples. These chemicals can interfere with hormone production and increase the risk of health problems. Conflict of Interest: A former FDA employee pleaded guilty to a conflict of interest, involving over $126,000 worth of jobs performed at an FDA facility by a company in which he had a direct financial interest. This incident highlights the potential for corruption within the agency. USDA-FDA Oversight: The search results also highlight the complex and sometimes confusing regulatory landscape between the USDA and FDA. While the USDA primarily oversees meat and poultry, the FDA regulates most processed foods. This has led to inconsistent labeling and inspection practices. The FDA does approve of microplastics or nanoplastics as ingredients added to food like in fake cheeses. Additionally, the FDA acknowledges that microplastics and nano-plastics may be present in food due to environmental contamination, but emphasizes that their presence alone does not indicate a risk or violate FDA regulations unless it creates a health concern. The FDA has approved the use of certain wood fibers, specifically cellulose, as a food additive we eat today. So What if everything you have ever been told about nutrition was wrong? That following the 'food pyramid' is killing you. Well, it is. This idea that bread, cereals, grains, rice and pasta should form the mainstay of your diet is beyond ridiculous, it's dangerous. https://www.nutritiondiagnostics.com.au/blogs/news/the-food-pyramid-is-killing-you Blood chemistry confirms this. The food pyramid promotes a diet that is high in sugar (carbohydrates) and low in healthy fats. It's a recipe for poor nutrition, and poor nutrition is the recipe for malnutrition. Malnutrition leads to mineral deficiencies and imbalances in body chemistry - ultimately manifesting in chronic disease. The 3,791 Substances Added to Food inventory replaces what was previously known as Everything Added to Foods in the United States (EAFUS). https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&sort=Sortterm_ID&order=ASC&showAll=true&type=basic&search= The Substances Added to Food inventory includes the following types of ingredients regulated by the U.S. Food and Drug Administration (FDA): It is important to note that the inventory is only a partial list of food ingredients. Inclusion in this inventory of information from non-FDA entities does not indicate an FDA approval or evaluation of this use. USDA-FDA Food Industry Corruption The search results highlight concerns about government corruption and the widespread use of plastic chemicals in the food industry. Here’s a breakdown of the key findings: FDA Loophole: A legal loophole allows companies to add new additives to food without approval from the Food and Drug Administration (FDA). This has led to potentially harmful substances entering the food supply. GRAS System: The FDA’s “generally recognized as safe” (GRAS) system allows companies to self-certify the safety of additives, without independent testing or FDA oversight. This has resulted in thousands of untested additives being used in food production. Where The Outrage Poison Food Jillian Michaels Receives Standing Ovation After Speech - https://rumble.com/v5wjosh-where-the-outrage-poison-food-jillian-michaels-receives-standing-ovation-af.html So Where Is The Outrage About Poison Food Sold In U.S.A. To Kill You For Profit Today. Yes Everyone In The Last 30 Years Is Eating Poison Food Right Now. Jillian Michaels Receives Standing Ovation After Speech At Health Roundtable Jillian Michaels Receives Ovation. According to the search results, Jillian Michaels received a standing ovation after delivering a speech at a health roundtable hosted by Republican Sen. Ron Johnson, titled “American Health and Nutrition: A Second Opinion”. During her testimony, she described the chronic disease epidemic in the US as an “extinction-level event” and criticized major corporations for promoting ultra-processed foods (UPFs) that contribute to the widespread health decline. 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food - https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html Nina deserves a lot more accreditation on this video, she was one of the first people to shed light on the problems with seed oils and the history of how they came to be. Top Ten Toxic Food Ingredients in Processed Food - Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. - Most of us don't think of the food we eat as poison, but some of the ingredients commonly found in processed foods can be considered toxic. By "toxic," I mean chemicals or highly processed ingredients that aren't good for you or can cause harm to your health. I'm talking about refined grains, trans fats, high fructose corn syrup, and all the other artificial junk you can't even pronounce on the ingredient lists. So It Appears that the concept of “Poison Food for Profit” refers to the alleged practice of intentionally contaminating food products for financial gain. This notion is supported by various sources, including: Foodborne illnesses: The Centers for Disease Control and Prevention (CDC) reports that 48 million people in the United States contract some form of food poisoning every year, with 128,000 hospitalizations. This suggests that food contamination is a significant public health issue. Corporate interests: The article “Opinion: Poison in My Groceries” from Motif (2019) argues that big pharma and food conglomerates prioritize profits over public health, leading to the use of additives and substances linked to adverse health effects. Additives and contaminants: The article highlights the presence of coloring agents, dyes, and other substances in food products, including those linked to hyperactivity, organ damage, cancer, birth defects, and allergic reactions. FDA oversight: The same article criticizes the FDA’s perceived lack of effective regulation, citing the agency’s reliance on industry funding and the revolving door between FDA employees and pharmaceutical companies. There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalizing a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions. This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made with human meat. https://rumble.com/playlists/b5nqs1HsYxs Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. They've taken over, and we have to FIGHT BACK. Know which toxic food ingredients to avoid: 1. Palm Oil When a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. These evil anti-nutrients help packaged foods stay "fresh," meaning that the food can sit on the supermarket shelf for years without ever getting stale or rotting. Eating junk food with trans fats raises your "bad" LDL cholesterol and triglycerides and lowers your "good" HDL. These fats also increase your risk of blood clots and heart attack. Avoid palm oil and other trans fats like the plague, and kiss fried foods goodbye too, since they're usually fried in one of these freakish trans-fatty oils. 2. Shortening Ditch any food that lists shortening or partially hydrogenated oil as an ingredient, since these are also evil trans fats. In addition to clogging your arteries and causing obesity, they also increase your risk of metabolic syndrome. Choose healthier monounsaturated fats, such as olive, peanut and canola oils and foods that contain unsaturated omega-3 fatty acids instead. 3. White Flour, Rice, Pasta, and Bread When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and other nutrients, they're also easy to digest — TOO EASY. They send your blood sugar and insulin skyrocketing, which can lead to all sorts of problems. Replace processed grains with whole grains, like brown or wild rice, whole-wheat breads and pastas, barley, and oatmeal. 4. High Fructose Corn Syrup The evil king of all refined grains is high fructose corn syrup (HFCS). The amount of refined sugar we consume has declined over the past 40 years, but we're consuming almost 20 times as much HFCS. According to researchers at Tufts University, Americans consume more calories from HFCS than any other source. It's in practically EVERYTHING. It increases triglycerides, boosts fat-storing hormones, and drives people to overeat and gain weight. Adopt my zero-tolerance policy, and steer clear of this sweet "poison." 5. Artificial Sweeteners Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose (Splenda) may be even harder on our metabolic systems than plain old sugar. These supposedly diet-friendly sweeteners may actually be doing more harm than good! Studies suggest that artificial sweeteners trick the brain into forgetting that sweetness means extra calories, making people more likely to keep eating sweet treats without abandon. Nip it in the bud. Scan ingredient labels and ban all artificial sweeteners from entering your mouth. 6. Sodium Benzoate and Potassium Benzoate These preservatives are sometimes added to soda to prevent mold from growing, but benzene is a known carcinogen that is also linked with serious thyroid damage. Dangerous levels of benzene can build up when plastic bottles of soda are exposed to heat or when the preservatives are combined with ascorbic acid (vitamin C). Don't risk it, people 7. Butylated Hydroxyanisole (BHA) BHA is another potentially cancer-causing preservative, but it has been deemed safe by the FDA. Its job is to help prevent spoilage and food poisoning, but it's a major endocrine disruptor and can seriously mess with your hormones. BHA is in HUNDREDS of foods. It's also found in food packaging and cosmetics. BHA has many aliases. You can look them up. Or you can follow my advice and DITCH processed foods altogether. 8. Sodium Nitrates and Sodium Nitrites No that's not a typo. These two different preservatives are found in processed meats like bacon, lunch meat, and hot dogs. They're some of the worst offenders, and they're believed to cause colon cancer and metabolic syndrome, which can lead to diabetes. Protect your health by always choosing fresh, organic meats. 9. Blue, Green, Red, and Yellow The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. Always seek out foods with the fewest artificial chemicals, especially when shopping for your kids. Look for color-free medications and natural food products that don't contain artificial colors like these. 10. MSG Monosodium glutamate is a processed "flavor enhancer." While glutamates are present in some natural foods, such as meat and cheese, the ones exploited by the processed-foods industry are separated from their host proteins through hydrolysis. The jury is still out on how harmful MSG may be, but high levels of free glutamates have been shown to seriously screw with brain chemistry. Don't fall prey to chemical flavor enhancing. Just play it safe and flavor your food naturally. Whole Foods Market is often seen as the benchmark for products to be considered. The following list contains ingredients that Whole Foods Market finds unacceptable in food products, as posted on their website. Using a preservative to keep your fair trade chocolate shelf-stable? Are you sure the colors in your organic hard candies are up to WFM standards? Go ahead any questionable names in your ingredient deck—if they pop up on the list, reformulation may be in the cards for your natural product. Note: This list is reprinted in full from Whole Foods Market’s website. It’s a living list, so be sure to check back for future updates. https://peoplesfood.coop/newsite/wp-content/uploads/2019/02/Unacceptable-Ingredients-2.pdf 50 Jaw-droppingly Toxic Food Ingredients & Artificial Additives to Avoid ? Yes ? There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience. Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. More and more experts are agreeing that you are wise to try to avoid as many chemicals in your foods as possible. By shopping in mostly the produce, dairy and meat sections of your grocery store, you can avoid many of the harmful food additives listed below. However, all of us need to be on our guard, because some of these ingredients also are used in meats, dairy products and even produce. What does this have to do with Public health? The health of our country is determined by the things we consume. This ultimately adds massive costs to our healthcare system as more and more people experience disease from eating processed foods and additives. Food Additives to Avoid While FDA generally recognizes most additives on this list as ‘safe,’ there are growing concerns about the safety of many common food additives, if consumed in large quantities. 01. Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender) 02. Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient. 03. Azodicarbonamide: Used in bagels and buns. Can cause asthma. 04. Potassium bromate: Added to breads to increase volume. Linked to cancer in humans. 05. Propyl gallate: Added to fat-containing products. Linked to cancer in humans 06. BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth. 07. Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed ‘generally’ safe by FDA. 08. Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen. 09. Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures. 10. Disodium inosinate: In snack foods. Contains MSG. 11. Disodium guanylate: Also used in snack foods, and contains MSG. 12. Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients. 13. Recombinant Bovine Growth Hormone (rBGH): Geneticially-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer. 14. Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer. 15. Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA. 16. Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels. 17. Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA. 18. Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart. 19. Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer. 20. Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals. 21. Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors. 22. Magnesium sulphate: Used in tofu, and can cause cancer in laboratory animals. 23. Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children. 24. Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer. 25. Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities. 26. Aluminum: A preservative in some packaged foods that can cause cancer. Artificial Sweeteners to Avoid Artificial sweeteners are regulated by FDA, just as food additives are, but this does not apply to products ‘generally recognized as safe. 27. Saccharin: Carcinogen found to cause bladder cancer in rats. (Worst Offender) 28. Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems. 29. High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance. 30. Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats. 31. Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland. 32. Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues. 33. Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations. 34. Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses. Artificial Food Colorings to Avoid Food colorings are used to give foods a more attractive appearance, but some experts believe they cause serious health problems, including asthma and hyperactivity in children. 35. Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also can cause hyperactivity in children. Banned in some European countries. (Worst Offender) 36. Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer. 37. Blue #2: Used in candy and pet food beverages. Can cause brain tumors 38. Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer. 39. Citrus red #2: Used to color oranges. Can cause cancer if you eat the peel. 40. Green #3: Used in candy and beverages. May cause bladder tumors. 41. Yellow #5: Used in desserts, candy and baked goods. Thought to cause kidney tumors, according to some studies. 42. Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumors, according to some studies. 43. Red #2: A food coloring that may cause both asthma and cancer. 44. Red #3: A carcinogen. that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer. 45. Caramel coloring: In soft drinks, sauces, pastries and breads. When made with ammonia, it can cause cancer in mice. Food companies not required to disclose if this ingredient is made with ammonia. 46. Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer. 47. Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct. 48. Bixin: Food coloring that can cause hyperactivity in children and asthma. 49. Norbixin: Food coloring that can cause hyperactivity in children and asthma. 50. Annatto: Food coloring that can cause hyperactivity in children and asthma. Bioengineered (GMO) Foods ingredients - https://www.ams.usda.gov/sites/default/files/media/BE_Consumer.pdf GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html - Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? you may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. An Introduction To Plant Breeding-Teaching Us about Preparing for a Plant Pandemic? - https://rumble.com/v2hf5zq-an-introduction-to-plant-breeding-teaching-us-about-preparing-for-a-plant-p.html - Plant breeding is a technique through which genetic traits of a plant are changed. Some desirable traits are incorporated to produce a new variety. This technique is mainly used to improve the quality of food crop, to produce high yielding crop varieties and also provide resistance to diseases and pests. Teach Us about Preparing for a Plant Pandemic ? The question is not whether we’ll experience such an event; it’s whether we’ll be ready when it strikes As the world continues to fight COVID-19, the menace of infectious disease has never been more apparent. The next devastating pandemic could strike plants. Agricultural pathogens are evolving and spreading at a troubling rate—and the COVID pandemic offers important lessons for how we should prepare for them. You Will Get Your Plant Derived Vaccines Explained in 12 Minutes Or Death 2 You ? - https://rumble.com/v2heu0u-you-will-get-your-plant-derived-vaccines-explained-in-12-minutes-or-death-2.html - PMI Announces Medicago to Supply Up to 76 Million Doses of Its Plant-Derived COVID-19 Vaccine Candidate A Philip Morris International subsidiary is a shareholder in a biopharmaceutical company that reached agreements with two departments of the Canadian government to accelerate its COVID-19 vaccine candidate efforts. Since 2008, Philip Morris Investments B.V. (PMIBV), a subsidiary of Philip Morris International (PMI) (NYSE: PM), has been a shareholder of Medicago (in which it currently holds an approximately one-third equity stake) and has supported Medicago’s innovative plant-derived research and development focused on vaccines. The investment is consistent with PMI’s own efforts to leverage science and innovation. Japan-based Mitsubishi Tanabe Pharma Corporation (MTPC) is the majority shareholder and PMIBV’s partner in Medicago. Among other things, PMIBV and MTPC will contribute additional funding to support Medicago’s efforts to develop a COVID-19 vaccine candidate. What’s in a Covid-19 Vaccine? - Everyone Will Now Get Edible Vaccine in Your Food - https://rumble.com/v2hecds-whats-in-a-covid-19-vaccine-everyone-will-now-get-edible-vaccine-in-your-fo.html - Plant biologist injecting tiny amounts of virus into tomato, potato, lettuce leaves. University of Ottawa plant biologist Allyson MacLean demonstrates the process for injecting edible plants with bacterial solution, which will hopefully cause the leaves to gradually produce a vaccine for COVID-19. Eating your veggies isn't only good for you — it may someday protect you against COVID-19. In-Depth Plant-Based Covid-19 Vaccine People Testing's Now-You Will Eat Your Shot - https://rumble.com/v2hftq4-in-depth-plant-based-covid-19-vaccine-people-testings-now-you-will-eat-your.html - Anti-GMO forces target New Breeding Techniques (NBTs) despite similarities to conventional crops For years, critics of GMOs have focused on the idea that modern technologies have allowed plant breeders to take genetic material from one species and add it to another—adding ‘foreign genes’, they call it. These transgenic crosses are responsible for most of the GMO crops that dominate US farmland. But they’ve also offered a rallying point for critics, who’ve built a deceptive narrative around the idea that these “Frankenfoods” should be feared and shunned by consumers. Genetically Modified Organisms (GMOs): Transgenic Crops and Recombinant DNA Technology - If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. How Lab-grown meat is made cows, cats, dogs, fish, and human body soylent green - https://rumble.com/v2854lw-how-lab-grown-meat-is-made-cows-cats-dogs-fish-and-human-body-soylent-green.html How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion - https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html The Truth About the Meat Industry. What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Note: We Want You And Other Peoples With A Open Mind To Think Of This Channel 888+ Video's As A Encyclopedia Set. (Not Every Word Or Topics In This Encyclopedia Set Is For Every Person To Read & Some People Will Hate And Other Will Like This Channel Topics... But Remember In The U.S.A. Its Called Freedom Of Speech For Everyone In This World Today). Also In A Dictionary Words And Meanings Change Over Time Too. We at this channel would like to add this quote for everyone to open your own mind this year: Your body diet is not only what you eat. It is also what you watch, what you listen to, what you read, the people you hang out with and the things you subject your mind, body and soul too. Always be mindful of the things you put into your body emotionally, spiritually and physically. Thank You Everyone Who Watch Our Video's To Help Other In 2025.

This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made." The fact is, whether you love your hot dogs fried at home in butter, or steamed in a container of murky water from a pushcart in the big city, whether you take your dogs plain with just a dab of mustard, or piled high with tomato, pickles, neon-green relish, and celery salt, you probably haven't spent a lot of time squinting too closely at that tube of cylindrical cased meat. Hot dogs have long been a favorite target among hardcore vegans and your woke friends with the more refined palates, who would never think of "poisoning their bodies" with such a heavily processed amalgamation of animal parts. The humble hot dog has taken a lot of heat for its perceived low-quality ingredients, seemingly questionable manufacturing and packaging processes, the lack of nutritional value, and thepotential linkbetween the consumption of processed meats and certain serious illnesses, including type 2 diabetes, cardiovascular disease, and some types of cancer. But for all of the scary headlines, most of us don't fully understand how hot dogs are manufactured. We took a look at the entire process, from start to finish, and were surprised by what we found. Join us, as we take a detailed look at how hot dogs are really made. Many of us take the existence of hot dogs for granted. After all, they've always been there for us, whether as a quick after-school snack or a late-night post-pub crawl bit of "get home" fuel. But where did hot dogs come from in the first place, and how did they become such a popular American dietary staple? While humans have been making ground up animal meat into sausages for literallythousands of years, the product that we came to think of as the "hot dog" was developed much later. Some credit Frankfurt, Germany with the invention of hot dogs as early as 1484. Other leading hot dog scholars contend that the invention probablyoccurred in Vienna, Austria. Still others believe that the modern-day hot dog came even later, when Johann Georghehner (who was from Coburg, Germany) produced the"dachshund"sausagein the 1600s. Whichever version of hot dog history you choose to believe, the product didn't arrive on American shores until the 1850s, when German immigrants Charles Feltman and Antoine Feuchtwanger began selling "dachshund sausages" topped with sauerkraut from a pushcart in Coney Island, New York. The product caught on at baseball parks, and Americans quickly developed a new national pastime: Eating hot dogs. Ah, trimmings. It's a vague word designed to hide all manner of sins, isn't it? Early in human meat-eating evolutionary history, someone noticed that after carving all of the ribs, steaks, chops, hams, legs, and cheeks out of an animal, there was apile of unappealing stuff leftoverthat really shouldn't go to waste. And it's this desire to use every part of the animal, which led to the invention of sausage, and eventually hot dogs. Whether you choose beef, chicken, or pork hot dogs, chances are they're made up of a bunch of different animal parts that most wouldn't consider "prime cuts." TheFood and Agriculture Organization of the United Nations (FAO) defines those as:"The raw meat materials used for precooked-cooked products are lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products." Sure, the term "slaughter by-products" may not exactly whet your appetite, but making hot dogs means making sure that no parts of the animals we raise and systematically kill go to waste, and that's a concept that most of us can get behind. Before the real down-and-dirty business of hot dog manufacturing can begin, all of those unsavory trimmings have to be ground down into a more manageable, uniform product. Most often, the types of meat used in hot dogs are some combination of pork, beef, chicken, or turkey. In the Unites States, hot dogs that containsketchier cuts of meatmust be labeled as containing "Byproducts" (organ meats) or "Variety Meats" (raw skeletal muscle).Those containing byproducts must be listed and called out by species on the ingredient panel. So-called "mechanically separated meat," whereby pork bone (but never cow bone; thanks, Mad Cow Disease) is pushed at high pressure through a sieve to scrape every last remaining scrap of usable meat off the carcass is permitted, but this kind of meat cannot make up more that 20 percent of the contents of the finished product. The trimmings, along with assorted by products and variety meats, are loaded into giant meat grinders, similar to the ones you've seen the butcher using to grind hamburger at the grocery store. All of those different animal parts are finely ground at this stage, to form a sort of loose, pebbly-textured meat mashup. After the all the components are ground together, with the resulting product looking more like usable meat and less like a disparate pile of scrapped animal garbage, it's time to start adding the flavor and texture ingredients that help differentiate one hot dog brand from the next. Regulations dictatethat finished hot dogs can contain up to 30 percent fat, and up to 10 percent added water. A full 3.5 percent of a hot dog can be made up of "non-meat binders and extenders," which can include dry milk or cereal. An additional 2 percent can be isolated soy protein, and all of these "extra" ingredients must be designated on the label. The meat mixture might receivea heavy doseof salt (sodium phosphate, which keeps things moist), and additional preservatives and seasonings, which may include artificial and natural flavors, spices, corn syrup, or additional water. The exact recipes and proportions of ingredients vary from manufacturer to manufacturer, which is why all hot dogs tend to taste a little bit different from one another. After the ground hot dog mixture has been appropriately seasoned and had all the preservatives andbacteria-inhibiting agentsadded, it's time for the really gross part. For many, this is the stage of the hot dog making process that is accompanied by visuals that will haunt your dreams. The entire mixture is blended with water until it is smooth, resulting in a pale pink meat mixture that's roughly the color and consistency of bad buffet restaurant soft serve ice cream. And since nature abhors a too-dry wiener, additional water is added to get the consistency of the slurry just right. The meat mixture is typically pureed again at this stage, and the excess air in the raw hot dog batter isvacuumed outof the meat in order to make the finished hot dog more dense and have a firmer texture. From there, it's on to the casing machines, to give the hot dogs their familiar shape that's perfect for buns. While natural-cased hot dogs (which are typically made from thecleaned intestinesof sheep or lamb) are growing in popularity, thanks in part to their characteristic snap, the biggest retail hot dog brands in the United States tend to be skinless. But whether they end up on supermarket shelves in a casing or not, casing the meat puree is still a big step in the manufacturing process; it's what gives hot dogs their signature shape. After all of that pink meat batter passes inspection, it is pumped into anautomatic stuffing and linking machine. The meat is blasted at high pressure into tube-shaped, cellulose casings (made fromsynthetic material), which are then twisted at precise intervals to produce a long string of equally-sized hot dogs. The production rate of these machines is incredibly fast; in fact, it takesjust 35 secondsto produce a chain of hot dogs so long it would span the length of a soccer field... twice. After being stuffed into their cellulose casings and twisted intoprecise lengths (usually about 5 inches), the hot dogs still need to be fully cooked before they can move to the next step in the manufacturing process. At this point the hot dog strands are loaded onto giant conveyor racks and are first rolled through a shower of liquid smoke before moving into an oven with several cooking zones. Here, they are thoroughly cookedunder controlled temperature and humidity conditions, and all that liquid smoke has a chance to permeate the casing for an added boost of flavor while they bake. After the cooking process is complete, the fresh-from-the-oven hot dogs get one more shower, this time withcold saltwater, which helps toquickly drop their temperature and get them ready for packaging. But first we've got to deal with those inedible cellulose casings... After cooking and cooling, the hot dog links are moved via conveyorto an automatic peeling machine, to strip them of their cellulose casings. Once they hit the peeler, the cellulose casings are sliced open with a tiny knife, and then the hot dogs are blasted with aburst of high-pressure steam, which blows off the casing and leaves just the bare naked hot dog remaining. This all happens much more quickly than the time it took you to even read that sentence; a typical hot dog peeling machine can process upwards of 700 hot dogs per minute (or about 11-1/2 hot dogs per second), shooting them rapid-fire out the other side of the peeling machine like a firehose that dispenses a heavy stream of whole hot dogs instead of water, which by the way, would be singularly ineffective at keeping a house from burning down, but delicious nonetheless. After being smoked, receiving their cooling spray of life-giving saltwater, and being stripped of their casing, the nearly-finished hot dogs move along a conveyor belt where they receive a finalinspection. The hot dogs get a quality control check to ensure they're the proper weight, and only tubed meat that could be considered flawless (which is a term that we use somewhat loosely,now that we know what's inside of them) makes it through these final quality control checks, before being passed off for packaging. Hot dogs which are damaged, broken, or torn at any point in the process are pulled from the line and prevented from entering the packaging process, ensuring that every package of hot dogs you crack open for a backyard barbecue is consistent, perfect, and ready to hit the grill. Because honestly? If you ever opened a package of hot dogs to find a mutilated, shredded mess, you would never buy that brand again. Ah, the final step, when hot dogs can begin the last part of their journey from "pile of meat scraps" to finished product, nestled all cozy and delicious in a steamed bun at your backyard barbecue. After the cellulose casings are removed and the finished hot dogs receive a final quality control check, the hot dogs make their way to the packaging machinery. Here, hot dogs arelined up on sheets of plastic film printed with all of the graphics and marketing claptrap commonly found on supermarket dogs. The film is folded over and vacuum-sealed to preserve the hot dogs' flavor and extend their shelf life, and then transported to a stamping machine, which prints a freshness date on each individual package. After packaging, the finished hot dogs are shuffled off into boxing machines, loaded onto pallets, and shipped in refrigerated trucks to supermarkets, to be loaded into shopping carts and shoved down the gullets of families nationwide. The entire process may seem like a long, complicated journey, but it all happens remarkably quickly; it takes just a few hours to manufacture each batch of hot dogs, from the time the meat first rolls into the factory, to the time the delicious finished product is boxed up and shipped out. Hot dogs are just about as American as baseball games and apple pie. Whether you prefer yours simple with a squeeze of mustard, or you'd rather load it up with chili, cheese, and onions, chances are you'll partake in at a few of them this year. At least that's the assumption, given the statistics shared by the National Hot Dog and Sausage Council (yes, that's a real thing). Their website states that in 2018 Americans spent more than $3 billion on hot dogs, and are expected to consume more than 7 billion of the popular wieners between the months of May and September — you know, "peak hot dog season." But just because hot dogs are so popular (they're practically a staple at barbecues and baseball games), that doesn't mean they're the best thing you can put in your body. These cylinders of encased meat have a few dirty secrets lurking inside — especially if you're buying the cheapest versions on the market. Here are the things you don't really want to know about hot dogs, but that may help you make better buying decisions when you do throw a package in your shopping basket. Look, everyone's heard the horror stories about finding foreign objects in food. Fast food joints tend to be big culprits, but the reality is, sometimes things go wrong in food processing, and items you don't really want to eat end up in your favorite fare. Unfortunately, hot dog manufacturers can't claim a completely clean record on this front. According to a 2015 article published in TIME magazine, 38 people had reported to the USDA's Food Safety and Inspection Service that they had found foreign objects in their hot dogs. Of course, 38 people is a small number given how many hot dogs are consumed each year, but remember, those are just the ones who took the time to make a report. So what types of items have people found in their franks?The TIME magazine article reports the following (just to name a few): "A piece of rubber band" Tiny, hard white pieces of plastic "A clump of hair or something ratlike" "The tip of a razorblade" "Glass shards" Various pieces of metal (a wire, a staple, a button) "A piece of bone" "What looks like insect larva" While the list is enough to make a person swear off hot dogs for life, the article also points out that hot dog recalls are relatively rare, so you can (mostly)trust that the hot dogs you buy won't come with an extra side of metal or plastic. When you're starving and don't have a minute to spare, it's easy to think you can hit up the fridge, grab a hot dog, and eat it cold, right?Like other sandwich meats, hot dogs are already cooked, so it shouldn't cause a problem. And yet, according to John Muir Health, hot dogs (along with items like potato salad, chicken, and egg dishes) are "frequent offenders"for food poisoning.And if you've ever had food poisoning, you know you want to avoid another bout of this stomach issue at all costs. According to an article published by the U.S. Food and Drug Administration(FDA), the issue comes down to hot dogs getting contaminated with Listeria monocytogenes after being processed and packaged. The FDA's clear advice — always reheat hot dogs until they're "steaming hot,"and if you can't reheat a hot dog before eating it, you need to find something else to eat. It's just not a good idea to eat a cold, straight-from-the-package wiener. So you probably understand that your hot dog (usually)comes stuffed inside a casing. This casing gives the hot dog its shape and also helps keep all the juices inside. If you've ever pricked a hot dog with a fork before putting it in a pot of boiling water or in the microwave, what you're doing is opening up the casing just a smidge to allow steam to exit the casing while the hot dog cooks. What you might not realize, though, is that whenever a label says "natural casing"or the ingredients include an item like "encased in sheep casing"or "encased in lamb casing,"what that really means is that the hot dog is encased in animal intestines. Yum, right? Here's the thing, though — it sounds gross, but it's not unsanitary or unhealthy (at least, not any more so than eating that hot dog in the first place). A writer for HuffPostconducted an interview with Boyd Adelman, the president of Sabrett, a hot dog manufacturer, in 2017. In this interview, Adelman explained that the intestines are completely cleaned before being used, so there's no risk of fecal contamination. And when you choose hot dogs with natural casings, you're helping reduce food waste and promote consuming the whole animal when animals are butchered for food.That said, if you can't stomach eating animal intestines, look for skinless hot dogs — these are prepared with cellulose casings that are removed before packaging. When you think hot dog, you think "meat,"right?What else could a hot dog possibly be?And if you take the time to read ingredient labels, meat is typically listed as the first ingredient, followed by water, on hot dog labels. But that's not exactly true. According to a study titled "Applying Morphologic Techniques to Evaluate Hotdogs:What Is in the Hotdogs We Eat?" published in 2008 in the Annals of Diagnostic Pathology, scientists analyzed eight different brands of hot dogs to determine what, exactly, each hot dog consisted of. While "meat"(i.e., skeletal muscle — don't freak out, whenever you eat meat, you're pretty much always eating a combination of skeletal muscle and fat — that's literally what meat is) was listed as the first ingredient across the board, the actual skeletal muscle in each brand ranged from just 2.9 percent to 21.2 percent by volume, while water accounted for 44 percent to 69 percent of the weight of each hot dog. So yeah, your hot dog is mostly water. And a little bit of meat. And what else, you might ask?Well, if you really want to know, it's a "variety of tissues,"including bone, collagen, blood vessels, plant material, peripheral nerve, adipose tissue (fat), cartilage, and skin. Yikes. But if it helps at all, the study also noted that "brain tissue was not present."Thank goodness for small blessings? Okay, so beyond knowing the specific type of animal tissue you're consuming when you eat a hot dog, you might want to know what part of the body these tissues are being derived from, right?Well, hopefully, you understand that hot dogs aren't encasing prime cuts of beef or pork inside those cellulose or animal casings. It's not like you're paying an exorbitant amount for your package of dogs, even when you buy the high-end variety, so you have to know you're eating meat that's considered lower-grade. According to a 2017 article published in Business Insider, hot dogs start with meat "trimmings."This vague descriptor basically means that the meat is taken from the "leftovers"of an animal after all the other, better cuts of meat are cut away. The article goes on to specify that these "trimmings" may come from lower-grade muscle, fatty tissues, head meat, animal feet, animal skin, blood, liver, and other "edible slaughter by-products." And that "head meat"? It's literally what it sounds like. Meat removed from the bones of an animal's head, which may include the cheeks. Unless the hot dog ingredients include the label "byproducts" or "variety meats," it won't contain meat from the snout or lips. It also won't include eyes or brains... so that makes it better? Just remember, you typically get what you pay for — buying kosher dogs or 100-percent beef, chicken, or pork hot dogs is likely to be a better option if you're trying to steer clear of the less desirable "trimmings." You probably haven't heard dietitians touting the health benefits of hot dogs as a way to reduce your risk of obesity, heart disease, or diabetes. That's because, obviously, hot dogs aren't a beacon of health. According to theOscar Mayer website, the classic beef wiener contains 12 grams of fat (5 grams saturated), and 360 milligrams sodium. And that's just the hot dog. How often do you eat a single hot dog plain, without a bun or extra toppings?Probably rarely, if ever. If you're chowing down on two or three dogs in a sitting, along with a bun and an assortment of condiments, a single meal could rack up your fat and sodium intake pretty quick. Once in a blue moon, a meal like that won't do much damage, but if hot dogs are a staple in your weekly diet, it might be time to reassess. Do keep in mind, though, that there are lots of different varieties of hot dogs on the market, including chicken dogs, turkey dogs, and lower-fat beef or pork dogs. You can even find tofu- or soy-based vegetarian versions. Each product will have its own nutritional information, and some might have lower levels of fat and sodium. Maybe you've seen the videos. Maybe you've heard about them. Maybe you've been putting your head in the sand to ignore the rumors about how hot dogs are made so you can enjoy your frankfurter in blissful ignorance. Well, if you're ready to take off your blinders, here's the deal:Hot dog making is pretty gross. There's a five-minute How It's Made YouTube video you can watch if you're so inclined. Word to the wise:Don't watch it while eating... especially if you're eating hot dogs. Depending on whether your hot dog contains "meat"or "mechanically separated meat,"as defined by the USDA, in the list of ingredients, you may or may not be getting "extra calcium"(i.e. bone shavings)in your hot dog. If your favorite hot dog uses the word "meat"in its ingredients, it was likely separated from the animal using "meat recovery systems"or "advanced meat bone separation."This is similar in appearance to "hand separated meat." If your favorite hot dog uses the word "mechanically separated meat,"you're consuming "batter-like or paste-like meat product produced by forcing bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue."Sounds lovely, right? So what exactly does the "mechanically separated meat" (MSM) used in many (but not all)hot dogs look like?The USDA might call it "batter-like or paste-like meat product" –neither of which sounds all that appetizing — but it still sounds better than "white slime,"right?Well, when you buy hot dogs that include the phrases "mechanically separated meat"or "mechanically separated poultry" (MSP) in the ingredient list,you're consuming white slime. White slime is what results when the bones of what's left of an animal and the remainder of the bones' attached tissue get forced under high pressure through a sieve, pumping out the edible portions while leaving the bones behind. The edible portions come out in a paste-like substance that amounts to meat sludge. It's this sludge, slime, paste, or batter (you choose your preferred descriptor)that then getspumped into casings before being cooked and packaged into your favorite cookout treat. If you can't handle this reality, read your ingredient labels. Higher-end hot dogs that include "meat"on the label (doesn't matter what kind of meat — beef, pork, chicken, or turkey), rather than MSM or MSP don't utilize white slime. Think for a second about what happens when you cook beef, pork, turkey, or chicken without any seasonings — you end up with a gray or white-ish meat, right?And considering hot dogs are pre-cooked using one or two of these various meats before being packaged, it just makes sense that hot dogs should look gray or white-ish. And yet, most hot dogs on the shelves of your local grocery store have a nice pink hue. So what gives? A 2018 article published in Inverse points to sodium nitrite or sodium nitrate. These compounds are used in processed meats to help preserve meat and add flavor, but they also help give these meats their appetizing pink or red color. A fresh cut piece of steak is nice and red, right? But as it gets older it loses its red color. This has to do with the myoglobin in meat turning red when bound to oxygen. Over time, oxygen "falls away"and the meat loses its red tint.Sodium nitrite, on the other hand, can bind to myoglobin in place of oxygen and create this same "heme"that has a red hue. But unlike oxygen, it doesn't "fall away"as quickly, providing meat with a red tint for much longer. The problem?As the article in Inverse points out, nitrites and nitrates have been linked to incidences of cancer. If you're concerned, look for hot dogs made without preservatives. Most people would do well to eat fewer hot dogs overall. And by "fewer,"let's say most people should limit consumption to a few hot dogs a month. As in, two or three. Total. But that's most people, not people involved in the weird, weird world of competitive eating. In the world of competitive eating, particularly for the world-famous Nathan's Hot Dog Eating Contest which is held annually on the Fourth of July, competitive eaters have 10 minutes to stuff their faces with as many hot dogs and buns as they can. Sporting News reported that in 2018, a new world record was set by Joey Chestnut when he demolished 74 hot dogs. Think about that for a second — 74 hot dogs. If contestants are consuming Nathan's Skinless Beef Franks, Chestnut consumed 9,620 calories, 888 grams of fat (370 saturated), and 35,520 milligrams sodium in 10 minutes. That's downright obscene. According to another article in Sporting News, in 2019, winners of the contest (Chestnut won in 2017 and 2019, too) earned a $10,000 purse — and if someone can consume 74 hot dogs in 10 minutes, the purse was well-earned. Kids love hot dogs. And parents love feeding kids hot dogs because:1)they're inexpensive, 2)like chicken nuggets, they're practically guaranteed to be eaten without protest, 3)they're quick and easy to make, and 4)kids can choose their own toppings and customize to their heart's content. Unfortunately, the long, lean tube-shape of the humble hot dog is practically identical in shape and size to a human esophagus. According to John Hopkins Medicine, choking on hot dogs is the leading cause of food-related choking in kids under 3 years old. So while your little one might want to eat a hot dog the way you do — encased in a bun straight off the grill — it's best to slice or mince their dogs into much, much smaller, less tube-like pieces. And it's not just the littlest kids that you need to think about — according to an article in The Washington Post, choking on food is the 19th leading cause of death in the United States, with about 17-percent of food-related choking deaths attributed to hot dogs. So, yeah, maybe everyone should start enjoying their hot dogs like Shake Shack's "flat top style,"which are sliced in half before being grilled. Anything to help save a life, right? There's something quintessentially American about hot dogs. At best, they're a staple of long, lazy summer days and at worst, they're suspicious tubes of mystery meat in a casing you probably don't want to ask too many questions about. The nature of hot dogs means there are a lot of stories about what, exactly, is in them. It's nothing new, and it's not going to stop any time soon, either. Snopes says in 2017, a fake news story from World News Daily Report started making rounds on the internet, claiming a hot dog vendor in New York City had been caught using meat from real dogs for the dogs he was selling on the street. It was a completely false news story, but the idea that there's good hot dogs and very, very bad hot dogs is still pretty accurate. Mystery meat aside, there are definitely some hot dogs that'll be a hit when they come off any grill, and some you should probably avoid. Let's talk hot dogs, and the ones you should — and shouldn't — pick up this summer. If you're looking for a delicious dog with a more than a little history and some serious Americana cred, look no further than Nathan's Famous. Nathan was a very real person named Nathan Handwerker, and his hot dogs shot to fame after he staged a Fourth of July hot-dog eating contest in 1916. The event became an annual one, and the Smithsonian says the popularity of the Polish immigrant's five cent frankfurters skyrocketed from there. Even at the turn of the century, people were pretty suspicious of hot dogs. Handwerker even hired men and dressed them as doctors to convince the public his dogs were healthy, and it worked. And they're still the same dogs you get today. Thrillist says the recipe isn't just called "original," it really is. It hasn't changed since 1916 since Nathan himself developed the recipe, so if you want some great dogs with a ton of history and some classic Americana, you can't go wrong with Nathan's. Gluten-free hot dogs might seem like a bit of an odd thing to talk about, but for those diagnosed with celiac disease, it's a huge deal. When VeryWell Fit put gluten-free hot dogs under the spotlight, they found that they're not all created equal. According to the FDA, hot dogs can be labeled gluten-free if their gluten content is less than 20 parts per million. There are a number of brands that meet the criteria, and more who don't. Many — like popular Hebrew National — can be considered to contain no gluten, but at the same time, they're not gluten-free. That happens when they're prepared in a facility where gluten cross-contamination is a possibility, and that brings us to Sabrett. They're one of the few hot dog manufacturers that have a gluten-free certification from the Gluten-Free Certification Organization, and they go beyond what the FDA requires. Their gluten content is less than 10 parts per million, so if you're looking for something you can serve safely, Sabrett is it. By now, everyone has heard about the World Health Organization's declaration that processed meats were classified as a group one carcinogen. Part of the problem with these types of meats is the nitrate and nitrite content. According to The Guardian, the official ruling is that problem meats are generally those that have been salted and cured — like most hot dogs — and that's where Applegate Farms hot dogs come in. Fox News named them as the best all-beef hot dogs you can buy, for a few reasons. They're uncured, which means they don't have any added nitrates or nitrites, which are usually added to cured meats to help with the preservation process. They're also fairly low in sodium (for hot dogs), with only 330 mg per dog. Calorie-counters won't be too offended either, as they clock in at just 110 calories per dog. They also go above and beyond industry standards when it comes to animal welfare, using only animals raised with no antibiotics, no crates, plenty of space, and no painful alterations to teeth, tails, toes, and beaks. When Berkeley Wellness took a shot at finding a healthier hot dog, they found it was challenging at best. Hot dogs definitely aren't a health food, but you should be able to eat a couple without ruining your day or your diet, right? One of the healthiest options they found was Boar's Head Lite Beef Frankfurters, a 90-calorie dog that only contains 6 grams of fat and 270 mg of sodium. That might not sound horribly healthy, but many of the popular brands of hot dogs will provide you with a few days' worth of calories and sodium in a single meal. There's another bonus to these, too. If the idea of that mechanically-separated meat makes you squirm a bit, Insider reports Boar's Head only uses whole-muscle meats. That should make almost anyone feel better about serving up a platter of hot dogs. There's another super-healthy option buried among the many, many different kinds of hot dogs, and it's made by Trader Joe's. Their All Natural Uncured Chicken Hot Dogs were named the best chicken dog by Health, and it's no wonder: They only contain 60 calories, 250 mg of sodium, and 2.5 grams of fat. They also come with a decent amount of protein — 9 grams — and no mystery meat, just chicken. (And no, not all chicken dogs are created equal: Rocky's has five times the fat and twice the sodium!) If you're looking for another reason to try chicken hot dogs, the Environmental Working Group has it. They looked at the total greenhouse gas emissions for all different kinds of food, and found that while lamb, beef, and pork were pretty high on the charts, chicken ended up being the most efficient meat and the best for the planet. Go green, grab some chicken dogs! It's all right if you grew up on Ball Park franks, they're a popular brand. But you're an adult now and you know better, so let's look at just how bad these are for you. Berkeley Wellness listed them as one of the hot dogs you should absolutely pass on, because not only are they 190 calories and 16 grams of fat each, but each one contains between a quarter and a third of your entire daily recommendation for sodium. The American Heart Association recommends you try to limit yourself to around 1,500 mg a day, and that's made even harder when you consider each Ball Park frank has around 550 mg — before toppings. That's just for the standard, regular-size dogs, so you can just imagine what you're getting in the jumbo dogs. Curious? A single Grillmaster dog clocks in at 260 calories, 24 grams of fat, and 780 mg of sodium. Even their Lean dogs aren't incredibly friendly when it comes to sodium — they contain 480 mg — so maybe just skip the old favorites and try something new. These make the "bad" list not just because they're bad for you, but because they're masquerading as being good. You'll probably glance at them, think the lower-fat turkey hot dogs are a good idea, and that's all the farther you'll go. But they're fairly high-calorie (having 100 calories each), and they're high in fat and sodium, too. With 8 grams of fat and 510 mg of sodium (via CBS News), these definitely aren't a healthy grill option. Oscar Mayer's Light Wieners (made with turkey and pork) get an honorable mention here, too. Even though they boast they contain less fat and calories than their heftier cousins, they're still going to set your diet back in a pretty impressive way with 6 grams of fat each. And in case that tempts you to have an extra one, you should also know each one has 380 mg of sodium (via CBS News). That adds up very, very fast. This one's a little different, because it's a problem that's so widespread across all different brands of veggie dogs that it's worth talking about. People have different reasons for becoming vegetarian, and if you think a vegetarian hot dog is a good idea for any of your meat-free friends and family, there's a good chance you're mistaken. In 2015, Clear Food did a deep-dive into just what's in a hot dog, and looked at the genome sequences from 75 different brands of hot dogs. They found (via USA Today) that 14 percent of them didn't contain what the package claimed — and that included veggie dogs. Ten percent of hot dogs labeled as vegetarian contained meat products of some sort, and that means there's pretty good odds you're getting meat in your veggie dog. The report didn't name the brands, and instead, they suggested it's a widespread problem across the industry. (In all fairness, Hebrew National, Butterball, Eckrich, and McCormick brands were found to be among the most honest when it came to matching contents and packaging.) Clear Food's 2015 hot dog testing found another disturbing trend, one that seems to suggest that sometimes, food myths are there for a reason. Hot dogs have always had a reputation as being mystery meat, and they found that a lot of the time, we absolutely don't know what's in them. There are a huge number of people who avoid pork products, and you'd hope labels like "Kosher" and "Halal" reflect what's in the dog. Clear Food found (via Apollo Hospitals) that's not always true, and that three percent of their sample group was made up of hot dogs that swapped in pork as a substitution for chicken or turkey. Worse, some of them were still labeled as Kosher and Halal. If you're avoiding pork for any reason, you might want to think twice about pork-free hot dogs. They might not contain what you think they contain. Who doesn't love a corn dog? They come with an extra dose of nostalgia and that's great, but Morning Star's vegetarian corn dogs come with a whole bunch of other stuff, too. First, let's point out that since they're vegetarian, it's our default setting to believe they're going to be better for us than a meat-filled dog. That's not entirely true, especially when it's a corn dog! These clock in at 150 calories each (which isn't terrible, for a corn dog), but they also have a pretty shocking 470 mg of sodium. To recap, that's around a third of what you should be eating for the entire day, all on a single stick (via CBS News). There's another problem here, too. Not only are they full of fillers, extenders, and ingredients designed to mimic the texture of meat, they're so heavily processed those vegetarian ingredients aren't even recognizable anymore. Having confidence in the authenticity of your food ingredients is essential to protect your brand against food fraud: a topic of increasing concern in the food industry and an area highly regulated by authorities through food labelling regulations. Food fraud costs the food industry around $15 billion globally1, 2 however the complexity of the food supply chain is challenging the abilities of analytical tools used for traceability of ingredients. The Thermo Scientific™ Next Generation Sequencing (NGS) Food Authenticity Workflow brings the power of NGS technology to your lab making it possible to identify the plant, fish and meat species contained in the most complex food samples. Let us help you to protect your customers and your reputation against intentional, or accidental, adulteration. Lab-Grown And Real Human Meat Was FDA Approved Cannibalism A Sprit Cooking https://rumble.com/v2mnkmi-lab-grown-and-real-human-meat-was-fda-approved-cannibalism-a-sprit-cooking.html There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. How Americans And World Are Tricked Into Buying Fake Food Learn the Difference ? https://rumble.com/v2mkfre-how-americans-and-world-are-tricked-into-buying-fake-food-learn-the-differe.html The food in your kitchen cabinets may not be what it seems. Fraudsters motivated by economic gain secretly infiltrate the global food market through a variety of means, including counterfeits, dilutions, substitution and mislabeling, according to the Global Food Safety Initiative. This may not only harm consumers’ wallets, but it can also put public health and safety at risk. Some estimates say food fraud affects at least 1% of the global food industry at a cost as high as $40 billion a year, according to the FDA. 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html Nina deserves a lot more accreditation on this video, she was one of the first people to shed light on the problems with seed oils and the history of how they came to be. Top Ten Toxic Food Ingredients in Processed Food - Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. - Most of us don't think of the food we eat as poison, but some of the ingredients commonly found in processed foods can be considered toxic. By "toxic," I mean chemicals or highly processed ingredients that aren't good for you or can cause harm to your health. I'm talking about refined grains, trans fats, high fructose corn syrup, and all the other artificial junk you can't even pronounce on the ingredient lists. What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Human Meat Project - New Shake 'N Bake Fetus - Campbell Cream of Fetus Soup? https://rumble.com/v2qkf5y-human-meat-project-new-shake-n-bake-fetus-campbell-cream-of-fetus-soup.html Welcome to the Human Meat Project, we are the human meat donation program. By donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world. How About A New Shake 'N Bake Kitty Flavors - Like Aborted Fetus ? or Campbell Cream of Fetus Soup If you have a craving for Aborted Fetus Soup, then we’ve got some bad news for you. An Oklahoma Senator, Ralph Shortey, has now outlawed “the manufacture or sale of food or products which use aborted human fetuses.” Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. Federal law prohibits the commercial sell of human meat and trafficking of fetal tissue for profit and carries a penalty of up to 10 years in prison and a $500,000 fine. (Key Word Is (( 4 Profit )) Per Federal Law and Pedophile's Eating Alive And Aborted Baby and Kids... Is O.K. If Only Sell Human Meat Is At Cost or At A Lost. P.S. Planned Parenthood Only Sell Human Meat At Cost/Lost... After Paying All Employee Hourly Wages and Other Cost To Run A Not-For-Profit Organization. Not only must the organization meet the requirements that the state where it is organized sets for non-profits, but it must also meet complex IRS regulations. These regulations are used not only to determine if the organization is exempt from tax under the organization's activities as a non-profit organization. What Is Lab Grown Meat ? How Is It Made From Beef To Human Meat Cell Guide Etc. https://rumble.com/v31vj1c-what-is-lab-grown-meat-how-is-it-made-from-beef-to-human-meat-cell-guide-et.html How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat And Has FDA's Approval For The First Time human body meat. The Food and Drug Administration (FDA) announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. https://www.govinfo.gov/content/pkg/CHRG-114hhrg96052/html/CHRG-114hhrg96052.htm The Center for Medical Progress, whose undercover videos exposed Planned Parenthood leadership negotiating the harvesting and sale of aborted fetal body parts, released a new video today featuring Planned Parenthood officials’ sworn videotaped testimony about the sales. On November 16, 2022, the FDA approved UPSIDE Foods' request to grow meat from cells. According to the FDA, it stated that workers "have no further questions at this time about the firm's safety conclusion." In the past, people have been concerned about the labeling of cultivated meat, due to the nuances that would cause in the meatpacking and livestock industries, but the FDA clearly states that the company's goals are "to take living cells from chickens and grow the cells in a controlled environment to make the cultured animal cell food." UPSIDE Foods is the first cultivated meat company in the world and was founded in 2015, according to its website. It has the goal of "cultivating new foods to serve audiences around the world." However, according to Wired, the company's production facilities still need inspection by the United States Department of Agriculture (USDA) before it sells its food products, which then have to be checked for quality. Ouroboros Steak, a meat cultivated from human cells and expired blood, has been developed by a group of American scientists as a thought-provoking art piece to challenge the sustainability practices of the nascent cellular agriculture industry, which develops lab-grown products from existing cell cultures. Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism Once the stuff of science fiction, lab-grown meat made from cows, cats, dogs, fish, and now humans could become reality in some restaurants in the United States as early as this year. Besides cultured meat, the terms healthy meat, slaughter-free meat, in vitro meat, vat-grown meat, lab-grown meat, cell-based meat, clean meat, cultivated meat and synthetic meat have been used to describe the product. How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, baby animal cells. What is lab-grown meat? How it's made, environmental impact and Your complete guide to the nutrition, ethics and sustainability of a food revolution in the making. It wasn’t long ago that the idea of the meat on our plates coming from vast stainless steel bioreactors, rather than farmed animals, seemed like science fiction. The notion has gone through numerous rebrands since its early positing as ‘vat meat’, which triggered unappealing visions of high-tech Spam. ‘Lab meat’ came next, as scientists perfected the recipe in small beakers in laboratories. Then came the more appetising-sounding ‘cultured meat’, as investment from high-profile individuals rocketed and producers positioned these products as having been brewed, just like beer. Now, ‘cultured meat’ has evolved to ‘cultivated meat’, which is the preferred term used by CEOs in the industry. Whatever you choose to call it, with the future of global food security in question, and farmed meat a key culprit in climate breakdown, slaughter-free meat is starting to look increasingly like the future of food. How is lab-grown meat made? Rather than being part of a living, breathing, eating and drinking animal, cultivated meat is grown in anything from a test tube to a stainless steel bioreactor. The process is borrowed from research into regenerative medicine, and in fact Prof Mark Post of Maastricht University, who cultured the world’s first burger in 2013, was previously working on repairing human heart tissue. Cells are acquired from an animal by harmless biopsy, then placed in a warm, sterile vessel with a solution called a growth medium, containing nutrients including salts, proteins and carbohydrates. Every 24 hours or so, the cells will have doubled. How different is cultivated meat from the real thing? Cellular farming doesn’t grow cuts of meat, with bone and skin, or fat marbled through it like a succulent ribeye steak. Muscle cells require different conditions and nutrients to fat cells, so they must be made separately. When the pure meat or fat is harvested, it is a formless paste of cells. This is why the first cultivated meat products served up have been chicken nuggets or burgers. The flavours, however, are of real meat. As they are produced in a sterile environment, there is less risk of contamination from disease and chemicals. This is in contrast to conventional agriculture where, says San-Francisco based Josh Tetrick, CEO of GOOD Meat, “you have a live animal slaughtered on the floor. If you look at the Salmonella, E. coli, faecal contamination that’s part of animal agriculture, it looks much better from a cultivated meat perspective than it does from a conventional meat perspective.” Is lab-grown meat as nutritious as regular meat? A spokesperson for UPSIDE Foods, a San Francisco-based leader in the cultivated meat arena, says that the nutrient profile will be similar, but it will also be possible to enhance or even personalise it. “We are exploring ways to improve the nutrient profiles of our products. Whether that’s less saturated fat and cholesterol, or more vitamins or healthy fats,” they said. “For instance, imagine if we could produce a steak with the fatty acid profile of salmon? Or what if consumers could customise the nutrient profile in their products to meet their dietary needs?” As there are so few cultivated meat products on the market requiring food labelling, we’ll have to wait to get a better understanding of the nutritional value. “You would never under any circumstance take a tumor out of an animal and use that to manufacture meat,” said Elliot Swartz, principal scientist at the Good Food Institute, a nonprofit think tank, whose work is focused on cultivated meat. Many companies that make lab-grown meat — also called “cell-cultivated” or “cultured” meat — start out by taking cells from different parts of an animal, including muscle or skin tissue. The false claim stems from the fact that these cells are then put through a process called immortalization, which allows them to replicate indefinitely. This means companies do not have to continually create cell lines from scratch, allowing for higher-scale production. Cancer cells are also considered immortalized, but that is only one trait that makes them cancerous. Other characteristics that can indicate cancer in cells include unpredictable, uncontrollable behavior or the creation of separate blood vessels, Swartz said. But cells intentionally immortalized to create lab-grown meat have behavior that is, by necessity, predictable and controllable. “All cancers are immortalized, but not all immortalized cells are cancer,” Swartz said. “So it’s sort of like how not all rectangles are squares.” Joe Regenstein, a professor emeritus of food science at Cornell University, and Marion Nestle, a professor emerita of nutrition, food studies and public health at New York University, agreed that the claim spreading on social media is inaccurate. The Agriculture Department on June 21 gave two California companies — Upside Foods and Good Meat — the green light to sell lab-grown meat in the U.S. This move came months after the Food and Drug Administration deemed that products from both companies are safe to eat. And lab-grown meat is subject to food safety regulations, just as any other food product would be. For example, extensive research and testing ensures that cells used to produce the meat have been proven to maintain their stability and safety, Swartz said. Clean and controlled environments means that there is less risk of contaminants and foodborne pathogens, he added. Upside Foods and Good Meat both said in separate statements that their use of immortalized cells presents no risk to consumers. The companies pointed out that safety data on their manufacturing processes is publicly available in documentation provided to the FDA. This is part of AP’s effort to address widely shared misinformation, including work with outside companies and organizations to add factual context to misleading content that is circulating online. Cultivated meat, also known as cell-cultured meat or lab-grown meat, is real meat grown in a lab without having to raise or slaughter animals. The key ingredient in this innovative food category is real animal cells, which proliferate into biomass that is used to make cultivated chicken, lamb and other types of meat. Typically, the cells used to make cultivated meat are immortalized cells — cells that proliferate indefinitely. For curious consumers and others interested in better understanding how cultivated meat is made, we're explaining what immortalized cells are, why they are crucial for the production of lab-grown meat, different ways cultivated meat companies can source them, and common misconceptions about them.‍ Ouroboros Steak, a meat cultivated from human cells and expired blood, has been developed by a group of American scientists as a thought-provoking art piece to challenge the sustainability practices of the nascent cellular agriculture industry, which develops lab-grown products from existing cell cultures. Ouroboros Steak cuts out the need for other animals by drawing exclusively on human blood and cells. The process still relies on fetal bovine serum (FBS), which costs around $400 to $950 per liter, as a protein-rich growth supplement for animal cell cultures. The FDA cleared a lab-grown meat product developed by a California start-up as safe for human consumption, marking a key milestone for cell-cultivated meats to eventually become available in U.S. supermarkets and restaurants. Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism A group of American scientists and designers have developed a concept for a grow-your-own steak kit using human cells and blood to question the ethics of the cultured meat industry. Ouroboros Steak was previously exhibited at the Designs for Different Futures exhibition at the Philadelphia Museum of Art Although no lab-grown meat has so far approved for sale in any part of the world, the market is estimated to be worth $206 million and expected to grow to $572 million by 2025, largely due to the increasing environmental and ethical concerns about the mass rearing of livestock for human consumption. Among the companies hoping to bring cultured meat to market are Aleph Farms, which claims to have been the first company to make a lab-grown steak. Others have focused on substituting meat entirely, with Novameat creating a 3D-printed steak from vegetable proteins. Soylent Green isn't as evil as it is made out to be today Spoiler of the punchline of the whole movie... "Soylent Green is people!" In the film Soylent Green the big conspiracy is that human corpses are being recycled to make food for others to eat. While cannibalism is viewed in a negative light, it is almost socially acceptable in dire situations, which the world of Soylent Green is. The basic problem of the Soylent Green world is that there isn't enough food energy available to feed the population due to the poisoning of the land and recent poisoning of the ocean. While the powers that be and their science teams scramble to find a long-term solution to keeping humanity alive they have to implement stopgaps. The dead aren't going to contribute any more to society, and burning the bodies would waste the chemical energy in them. Converting them to food allows humanity to stay alive a little longer while a permanent solution is looked for. In the final scene of the film the fear is expressed that humans will be "bred like cattle" to feed the rich. This cannot be true, because it will always take more food to grow a human than you will get out of them -- thermodynamics demands it. Soylent Green can be a stopgap while looking for a long-term solution, but you can't sustain a society on it. No one is being bred for food. It's merely a dire situation where the powers that be are looking for a means to keep humanity alive while long-term options are being investigated. By publicizing the Soylent Green production process (and probably getting it shut down), the protagonist has perhaps doomed humanity to starvation if an alternative is not found in time, since cannibalism was keeping humanity alive a little longer than they would have been able to live otherwise. New York City has a population of 96 million, and only the elite pedophile's can afford spacious apartments, clean water, and natural food. The homes of the elite are fortified, with security systems and bodyguards for their tenants. Usually, they include concubines (who are referred to and used as "furniture"). The poor live in squalor, haul water from communal spigots, and eat highly processed wafers: Soylent Red, Soylent Yellow, and the latest product, far more flavorful and nutritious, Soylent Green. I never found Soylent Green plausible. If the Earth can no longer support the number of human beings it has, then the areas that don't have enough food will go to war to get food from others, and the resulting casualties will bring Earth's population down to manageable levels. Agenda 21 and 2030 Agenda for Sustainable Development is a non-binding, voluntarily implemented action plan of the United Nations with regard to sustainable development. https://sdgs.un.org/2030agenda Growing Smart Legislative Guidebook Model Statutes for Planning and the Management of Change. ( Its 1432 Pages Long ) Thanks. https://planning-org-uploaded-media.s3.amazonaws.com/publication/download_pdf/Growing-Smart-Legislative-Guidebook.pdf DEATH DECLARATION For 2030 Agenda 21 for Sustainable Development Wide World Now.

There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalising a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions. William Arens’ controversial monograph The Man-Eating Myth has sometimes been understood as suggesting the rather extreme theory that cannibalism did not ever exist as an accepted custom in any society. Such a proposal is virtually impossible to prove – while one counter-example will instantly disprove it – but, in fact, the basic contention of the book appears to be something else – namely, that reports of cannibalism in faraway lands and among exotic peoples cannot be taken at face value, as they often serve ideological purposes and express deep-rooted stereotypes. The proposal that each and every report of a custom as instinctively repulsive to the vast majority of humans as cannibalism should be viewed with suspicion and analysed very carefully before accepting it seems to me eminently reasonable. Therefore, instead of joining the general debate on the existence or otherwise of customary cannibalism in primitive societies, the following paragraphs are concerned, first, with the reliability and implications of three medieval Arabic accounts of African anthropophagy, and secondly and on a more general plane, with medieval Muslim notions of savagery and civilisation and Muslim conceptions of the inviolability of the human body. The focal concern of this study owes a lot to the sensible proposition of William Arens: ‘The idea of “others” as cannibals, rather than the act, is the universal phenomenon. The significant question is not why people eat human flesh, but why one group invariably assumes that others do.’ 7 surprising facts about cannibalism white meat is rare and harder to get about 26% and black meat is easy to get about 62% other color's of meat is 12% and Cannibalism can show up at the most unexpected points in history and young human kids meat under 6 yrs. old are best an in fact tastes a lot like veal and human food as meat is sold all over the world. Most people don't associate cannibalism with the Soviet Union. But as Timothy Snyder describes in his book Bloodlands, the 1933 Stalin-imposed famine in Ukraine was so severe that cannibalism became surprisingly prevalent. The state had to set up an anti-cannibalism squad, and hundreds of people were accused of eating their neighbors or, in some cases, their family members. (Ron Rosenbaum shares many of the gruesome details in a book review for Slate.) The grisly episode makes vivid the deprivations of the early Soviet era. That many Americans may have never heard of it illustrates another fact about cannibalism — it's something no one ever wants to think about. It's relegated to disgust, tabloid voyeurism, and lame jokes, and those all contribute to a general ignorance of the subject. Historians and anthropologists, however, have tried to study the history and science of cannibalism over the years: why it happens, when it occurs, and who's affected. It tests the ultimate boundaries of cultural relativism, health, and ritual. Though this list isn't at all comprehensive, it catalogs some of the unusual things about cannibalism you might have missed. Turns out there are a lot of myths about cannibalism — and how it's been practiced over time. Here are a few surprising things experts have learned: 1) Humans are mostly hard-wired against cannibalism — but not always There's a good biological reason why cannibalism is taboo in virtually every culture: Eating other humans can make you sick. Specifically, eating the brain of another human being can cause kuru — a brain disease that's similar to mad cow disease. Kuru occurs because our brains contain prions that transmit the disease. Symptoms begin with trembling and end in death. What's surprising, though, is that this isn't always the case. Among anthropologists, the Fore people in Papua New Guinea are known for cannibalism. Up until the late 1950s, they ate the bodies of relatives to cleanse their spirits. Thousands of Fore contracted kuru and died ("kuru" actually comes from the Fore word for shaking). But not all of them fell victim to the disease: Over the last 200 years, some Fore have also developed a genetic mutation that protects them from the prions that transmit kuru. The Fore were adapting to cannibalism — with natural selection possibly playing a role in reducing their susceptibility to disease. Scientists have been trying to study this further, but in recent decades, cannibalism has been declining among the Fore because of changing social mores and laws. If that continues, kuru may be wiped out entirely. 2) Animals are mostly hard-wired against cannibalism — but not always Cannibalism is rare in the animal kingdom — except when it isn't. A few years ago, Natalie Angier of the New York Times chronicled the tales of the cane toad, caecilian, redback spider, and other animals that eat their own species. The cane toad, for instance, actually prefers cane toad eggs to other options. How can that possibly be a good idea? Here's Angier: "Researchers propose three motives. The practice speeds up maturation; it eliminates future rivals who, given a mother toad’s reproductive cycle, are almost certainly unrelated to you; and it means exploiting an abundant resource that others find toxic but to which you are immune." Those evolutionary imperatives extend to a wide range of organisms — even including occasional cannibalistic dalliances from animals like the sloth bear. As Mary Bates described in Wired, it's not unknown for sloth bears to eat members of their own family (possibly because they're under stress). These human and animal cases are more than curious footnotes. They show that evolution can work in ways that run counter to our cultural values. Evolution happens through natural selection and doesn't always line up with things we might value as a society, and evolved cannibalistic behavior illustrates that important distinction. 3) "Cannibalism" was named after people who might not have been cannibals A few basic questions about cannibalism are difficult for historians to answer: How many groups practiced cannibalism? When did it start? And how common is it? Those questions are tough because "cannibalism" has been used throughout time to describe many different things. That's also the reason most modern anthropologists and scientists prefer the term "anthropophagy" to "cannibalism." There are cultures that engaged in cannibalism as a ritualistic practice, but there are also times when people resorted to cannibalism during famine. And at times, the word "cannibalism" has been used to describe all sorts of tactics — and people — seen as savage. Cannibalism is occasionally descriptive, occasionally circumstantial, and occasionally an indirect ethnic slur. Case in point: The word "cannibalism" itself comes from the name that the Spanish gave to the Caribs (Caníbales). The Spanish accused the Caribbean tribe of ritualistically eating their enemies, but modern-day scholars have doubts that it actually happened. Because the Caribs were engaged in an anti-colonial battle with a host of European powers, many historians now argue that the cannibalism rumors were just a propaganda tactic by the Spanish meant to stir up fears. On the other hand, we have some evidence the Caribs used body parts as trophies, so cannibalism is a possibility — especially as an intimidation measure or act of war. However, most of our initial testimony comes from Columbus, who had many reasons, both personal and political, to make the Caribs seem as savage as possible. 4) Cannibalistic rituals could be surprisingly complex One of the first prominent European accounts of cannibals appeared in Montaigne's late-1500s essay Of Cannibals. In addition to being an invaluable anthropological record of the Tupi people in what is now Brazil, the essay sheds light on the intricate practice of cannibalism at the time. Sometimes, the Tupi lived with their captives for months before they were eaten. And they sang to each other. As Montaigne recorded, the captors taunted captives by "entertain[ing] them with threats of their coming death." And the captives replied in a fashion that was like a song or chant. Montaigne writes: I have a song composed by a prisoner which contains this challenge, that they should all come boldly and gather to dine off him, for they will be eating at the same time their own fathers and grandfathers, who have served to feed and nourish his body. "These muscles," he says, "this flesh and these veins are your own, poor fools that you are." Musicologist Gary Tomlinson, who wrote about the Tupi in The Singing of the New World, describes it as an "economy of flesh" that passed through the warring tribes for generations. "It was a transaction across generations in these warring societies," Tomlinson says. "They were saying, 'In the future, you will be captured by my people, and we will eat you.' The transaction goes on and on." 5) Cannibalism was practiced in Colonial America Many people might think of cannibalism in distant history and undeveloped countries. But cannibalism was a feature of early American history too. In 2013, archaeologists revealed they'd found evidence of cannibalism in Colonial Jamestown — an indication of just how desperate early Colonial life had been. Specifically, they discovered markings on the skull of a 14-year-old girl that strongly indicated she'd been eaten by settlers during the particularly difficult winter of 1609. It was more concrete evidence for something historians had read stories about for years. As Howard Zinn excerpted in A People's History of the United States, one government report painted a grim picture of that winter: Driven thru insufferable hunger to eat those things which nature most abhorred, the flesh and excrements of man as well of our own nation as of an Indian. 6) The Donner Party wasn't solely about cannibalism When most people think of cannibalism in America, they probably think of the Donner Party — the famous travelers who resorted to the practice when they were stuck in the snowy Sierra Nevada mountains while traveling west in 1846. What's surprising, however, is contemporary accounts of the trip focused less on the lurid accounts of cannibalism and more on the breadth of hardship that the party endured. As Donner Party historian Kristin Johnson notes: "Out of the more than 300 newspaper articles about the Donner Party published in 1847, the most common headline is a variation of 'From California' ... a mere seven [headlines] contain the word 'cannibalism.'" Accounts tended to highlight the fact that the party only resorted to cannibalism after eating boiled animal bones, hides, and even a beloved dog, Uno. What's more, many people were just as interested in legends about the Donner Party's buried treasure as they were in the cannibalism. In the 1890s, a Sacramento newspaper reported that treasure rumors made the people of Truckee, California, "feverish with excitement" and included discoveries that would "delight the heart of a numismatist." The treasure was probably a myth, but it shows that the story was considered far more complicated — and less purely shocking — than it is today. 7) Cannibalism was sometimes used as a medical treatment There are many horrifying examples of cannibalism in Europe throughout history. But one of the most bizarre is that cannibalism was occasionally seen as a remedy. To pick one example, in Germany from the 1600s to 1800s, executioners often had a bizarre side job that supplemented their income: selling leftover body parts as medicine. As described in Kathy Stuart's Defiled Trades and Social Outcasts, human fat was sold as a remedy for broken bones, sprains, and arthritis. Usually, this human fat was rubbed as a balm, not eaten. However, apothecaries regularly stocked fat, flesh, and bone, and there are also examples of a human skull being ground into a fine powder and mixed with liquid to treat epilepsy. That treatment may sound strange, but remember that eating placenta has become a modern-day health fad. Most of the time, the popular verdict on cannibalism is clear — don't do it. But occasionally, what's cannibalism and what isn't has been surprisingly hard to define. Disney Pedophile's Branson Necker Island 40 Miles To Epstein Orgy Island Global Elite. - https://rumble.com/v2dim5k-disney-pedophiles-branson-necker-island-40-miles-to-epstein-orgy-island-glo.html - Deep State Pedophiles Exposed: Child Trafficking, Hollywood Pedophiles, Major Companies, Politicians, Vatican, Deep State Demons Mother of Darkness Witch Hillary Clinton, Huma, & Anthony Weiner Exposed Deep State Pedophiles have been in the underground news more now than ever, with researchers and truth seekers looking for answers. Child trafficking is deeply-embedded within Hollywood, CIA, politicians and famous people. Perhaps you’ve heard of Pizzagate or Comet Ping Pong. The videos below tell the story on child trafficking by demonic predators. Isaac Kappy, actor, blew the whistle on Hollywood pedophiles and was suicided days later. Pedophilia (alternatively spelt paedophilia) is a psychiatric disorder in which an adult or older adolescent experiences a primary or exclusive sexual attraction to prepubescent children. There is so much info on Human Trafficking of children by Hollywood Pedophiles and politicians (Deep State) that it would take days to type all. I will let these videos speak for themselves. Some organizations involved in pedophilia and human trafficking are Puma, Nike, the Vatican and Disney, just to name a few. As always, it’s up to you to make your own decisions on Hollywood pedophiles, Child Trafficking and how the Deep State is involved. Convicted sex offender Anthony Weiner, 55, 'is lobbying to be allowed inside his eight-year-old son's prestigious New York school causing panic among parents who have children the same age as the teen he sexted. Anthony Weiner has been lobbying to be allowed access to his son's school again, after he was blocked from the premises following his conviction for sexting a 15-year-old girl. The former US Congressman, 55, continued to take his eight-year-old son Jordan to school in New York after her served 18 months in prison, but he is only allowed to collect the child from the gate. Now Weiner – who represented New York's 9th congressional district for more than 12 years – reportedly wants to gain access to school grounds and it has upset parents of attendees. The disgraced politician not only wants to pick up his son from inside, but wishes to attend parent-teacher meetings, a source claimed. 'Parents are very upset,' the insider told Page Six. 'The school has kids that are 16 and 17 — the same age as [the kid] that he was [sexting] with.' The source has claimed the school in downtown Manhattan is considering letting Weiner back onto the grounds. It prompted worried parents to ask a representative to reach out to the New York Post, detailing the school's alleged consideration. The school - which has not been identified - declined to comment, Page Six reports. Weiner also declined to comment on their source's claim. Sex offenders are usually banned from places where children are commonly around. However the school board may make exceptions in certain circumstances to allow convicts pass the gate. Weiner's wife, Huma Abedin, filed for divorce in September 2017 before he was locked up for his sex offence. But she withdrew the petition in January 2018, deciding to settle the case privately. On October 31, 2017 the pair were spotted on the school run despite their rocky relationship. Then they were seen dropping Jordan off again on Halloween two years later. It was only last week that the parents were pictured in a rare moment together, without their child. Spirit Cooking Explained Satanic Ritual or Fun Dinner? Clinton Linked to Satanic Rituals Involving Kidnapped Children and Marina Abramovi The GOP’s decision to crown the birther king as its standard-bearer was an unprecedented triumph for the far-right fever swamp. But it also presented the media personalities who populate that infotainment complex with an unprecedented challenge: In a world where the Republican nominee raves about elections rigged by international bankers, calls for his political rival’s imprisonment (in between joking about her assassination), and insinuates that Barack Obama is in cahoots with ISIS, how, precisely, is an info-warrior supposed to retain his outsider’s edge? The answer, apparently, is to abandon conspiracy theories that merely span the entire globe, and embrace ones that extend into paranormal realms. Last month, Trump surrogate and InfoWars host Alex Jones revealed that Hillary Clinton is not simply an especially craven member of the Illuminati, but rather, a literal demon birthed in the bowels of hell. “She is an abject, psychopathic, demon from hell that as soon as she gets into power is going to try to destroy the planet,” Jones explained. “I mean, I was told by people around her that they think she’s demon-possessed, okay … They say, listen, Obama and Hillary both smell like sulfur … And they say listen, she’s a frickin’ demon and she stinks and so does Obama. I go, like what? Sulfur. They smell like hell.” If you’re wondering why the Drudge Report thinks Clinton campaign chairman John Podesta practices black magic, the short answer is: World-renowned performance artist Marina Abramovic once invited him to dinner. As for the long answer: Late Thursday night, someone discovered this dispatch from the latest WikiLeaks dump of Podesta’s hacked emails: Dear Tony, I am so looking forward to the Spirit Cooking dinner at my place. Do you think you will be able to let me know if your brother is joining? All my love, Marina The Tony addressed here is John’s brother, a powerful lobbyist and, as Spin’s Andy Cush notes, a prominent collector of contemporary art. The message here is, ostensibly, a dinner invitation that makes playful reference to one of Abramovic’s past works. But the title of that work made the far-right’s hair rise beneath its tin-foil hat: According to InfoWars, “Spirit Cooking,” refers to “a sacrament in the religion of Thelema,” which was founded by alleged “satanist Aleister Crowley.” (This definition was sourced from Everipedia). WikiLeaks, for its part, encouraged such sinister interpretations. Pedophile and A Pizza Secret Human Trafficking and Child Sex Ring Evidence - https://rumble.com/v2bbfv2-pedophile-and-a-pizza-secret-human-trafficking-and-child-sex-ring-evidence-.html - CIA Director Pompeo Oversees Capture Of UN Pedophile Who Leaked Video Of Hillary Clinton Killing Child (True ?) What is the real world evidence and sources for these words that I've seen shared so much? “hotdog” = boy “pizza” = girl “cheese” = little girl “pasta” = little boy “ice cream” = male prostitute “walnut” = person of color “map” = semen “sauce” = orgy - So I searching online for any evidence that "pizza," "hotdogs," "cheese," or "pasta" are code words used by pedophiles. Found nothing, yet this "fact" has been repeated in virtually every post about Pizzagate. What's the source? Of course it's possible that the only Pedophile using these words and their kid sex friends. It may be their own private language. Supreme Leader of the Democratic People’s Republic of Korea (DPRK) Kim Jong-un—but with Pompeo’s duel-mission to this Asian nation, also, seeing him personally oversee the capture of top United Nations adviser Peter John Dalglish—who, in desperation just prior to his being apprehended, released to the “dark web” what is described as a “snuff film” showing Hillary Clinton and her top aid Huma Abedin torturing and murdering a child. What Do Sex Cults, Spirit Cooking, Cannibalism, and Will Ferrell Have to do With Each Other? WARNING: THIS ARTICLE CONTAINS DISTURBING IMAGERY. Would you agree to stand nude in front of a group of strangers while I, clad in black and masked, stood behind you and slingshotted a plateful of raw chicken hearts at you until they raised painful welts? No? How about gizzards? You philistine. You obviously have no appreciation for art. Marina Abramovic appreciates art in ways you would never think of. It was her namesake foundation that thought up the chicken-heart art, about which more below. Spirit Cooking Redux Remember Abramovic? She became a brief household name during the election when it was revealed she invited Hillary campaign chairman John Podesta to a “spirit cooking” dinner. Spirit cooking is mealtime art. Recipes include mixtures of pain and bodily fluids. The name of this avant-garde chef popped up again recently after the arrest of NXIVM sex-cult actress Allison Mack. Mack recruited, and attempted to recruit, famous women for the cult. Before her performance as prisoner, Mack without explanation intriguingly tweeted a headshot of Abramovic. It’s Pronounced Nix-ee-um So Abramovic, who preaches pain, is tied to Mack, who is tied to NXIVM. The latest news about NXIVM is that its resident doctor, Brandon Porter, has been charged with conducting illegal human experiments. One woman complained Porter made her “watch disturbing rape and dismemberment videos for a ‘fright study'”: “He continued to film my reaction for at least 10 minutes as I just sat there, dry heaving like I was going to puke and crying very hard,” Kobelt, a Canadian actress, said in the complaint to the Health Department, adding that Porter began showing her the violent images without warning. Porter reportedly did this to “as many as 100 people.” He is accused of showing “human subjects an actual video of the horrific and brutal murders and dismemberment of four women by machetes; and violent film clips, including a male African American being viciously stomped by a Nazi; a conscious male being forced to eat a portion of his own brain matter; and a graphic gang rape.” He is also charged with violating state law for improperly conducting studies on obsessive compulsive disorder, Tourette’s syndrome and one monitoring the brain waves of those who attended Nxivm programs. Does This Taste Funny to You? Cannibalism, as you can see, is another persistent theme. Of course, eating people can be very artistic. All the best people think so. Please Support The Stream: Equipping Christians to Think Clearly About the Political, Economic, and Moral Issues of Our Day. The singer Katy Perry does. In her popular video Bon Appétit the little-clothed Perry is peeled, peppered, powered and prepped by a team of chefs as a party of dinner guests watches in anticipation. The twist is that as the guests are about to dig in, the chefs release Perry and dismember the guests (blood flies everywhere) to serve to Perry! If that’s not art, nothing is. Perry took this art to the Whitney Museum in New York and preformed it live to astonished patrons. Perry’s head was in a plate surrounded by fruit. Museum patrons were told it is a real exhibit. Perhaps this art was in homage — a word art people use — to Marina Abramovic. Our spirit cooker earlier put on a cannibal dinner for a fundraiser at the Museum of Contemporary Art in Los Angeles. Abramovic served up ersatz, but very realistic looking, human flesh and guts to patrons who were made to wear white lab coats so as not to spill viscera on their clothing. Nude actors and actresses laid on tables in the capacity of plates. That’s Not Funny, Man Among the many celebrities present — and who is more important than celebrities? — was Will Ferrell. He is the comedian who dressed as a demon on a recent TruTV show. He led the host of the show through a satanic ritual in which the host was covered in filth and degraded by chanting demonettes. But it was all good, dirty fun — and because it was on television, it was art. Ferrell was not the only celebrity to eat faux people and celebrate pain. And Abramovic is not the only artist working with these materials. Which brings us back to chicken hearts. Blurred Lines The Marina Abramovic Institute “explores, supports, and presents performance[s]” inspired by their master. The slingshotted chicken hearts were a portion of the piece entitled “Human Flesh.” The focus of the performance was pain. No doubt the artists and audience think they’re in on some kind of clever joke. In reality, they’re toying with forces they don’t understand, and can’t control. “Pain,” the description tells us, “creates tension between the public and the artist.” Boy, howdy, does it ever. Imagine the tension of those watching a nude woman “seen slapping herself until bruises and blisters formed on her skin.” Or of the performers who “set fire to their clothes, pressing the burning fabric against their flesh to extinguish the flames.” Or the guy who stubbed out cigarettes on himself. Or the man who was zinged by chicken hearts. I forgot to mention that after the slingshot performer had his way with the nude man, “the audience [was] invited to take part in bombarding him.” Thus “the line between performer and viewer is blurred, as the performance comes to an end.” No doubt the artists and audience think they’re in on some kind of clever joke. In reality, they’re toying with forces they don’t understand, and can’t control. Pizza Gate New Clues Pedophile Paintings Modern Art Or Disturbing Pizza Clues - https://rumble.com/v2bbt6i-pizza-gate-new-clues-pedophile-paintings-modern-art-or-disturbing-pizza-clu.html They say a picture says a thousand words, so you could be forgiven for thinking that the art and paintings surrounding the Pizzagate scandal practically scream, “Something is not right!” While modern art and all art in general is highly subjective, the provocative paintings and art that Pizzagate “conspiracy theorists” are pointing to does indeed show to many people that either those involved in this scandal have highly dubious artistic tastes or they are very sinister individuals who don’t mind flaunting their beliefs and practices. You be the judge First, you should know that James Alefantis, the owner of the Comet Ping Pong restaurant at the heart of the Pizzagate scandal, is not just a mere pizza peddler and restaurant owner. He was ranked number 49 in the top 50 list of the “Most Powerful People in Washington” by GQ magazine and his ex-partner was none other than David Brock, a man described by Time magazine as “one of the most influential operatives in the Democratic Party.” It is clear that far from being just a local D.C. restaurant that serves pizza, Comet Ping Pong is a place frequented by Washington’s political elite. To further connect the Pizzagate dots between James Alefantis, John Podesta, and Hillary Clinton, there have been various fundraising events revolving around Comet Ping Pong such as Pizza For Hillary, held on April 10, 2016, in which “Pizza Chef James Alefantis” was listed as special guest on the bill. So now that we know John Podesta, Hillary Clinton, and James Alefantis were all betrothed to the same political ideals, what of the suspicious Pizzagate paintings and art? Truth About Lab-Grown Meat idea is to eliminate the unethical treatment of animals - https://rumble.com/v28zci2-truth-about-lab-grown-meat-idea-is-to-eliminate-the-unethical-treatment-of-.html The average American consumes about 222 pounds of beef a year, or 2.4 burgers a day, according to US Department of Agriculture (USDA). Raising cows for beef production is very costly and the environmental impact of cow herds is problematic. Moreover, the crowded conditions of factory farms require that cows are fed antibiotics to counter disease, but the exposure to antibiotics and other chemicals remains in the meat. Cows are then slaughtered violently with a bolt to the head, skinned and gutted. Now, imagine taking a bite out of a juicy beef burger that does not require the slaughter of cows. The future in which your hamburger is grown from cells in a laboratory is quickly becoming a reality. The idea is to eliminate the unethical treatment of animals raised for food and reduce greenhouse-gas emissions by culturing meat in a lab. In 2013, scientists created the first burger developed from cultured meat. Since then funding for lab grown meat has increased dramatically and many private companies and investors have joined the field. Recently, many start-ups interested in the new method of meat cultivation have begun to develop lab-grown meat, such as beef, pork, and seafood. Supported by investors, the start-up Memphis Meats received $1.7 million in resources to begin growing lab-grown meat, also known as clean meat. Clean meat is continuing to garner much interest from both the scientific and public field. The environmental impact of the current meat industry is problematic. Animal agriculture is accountable for about 4 percent of emissions in the US. Lab -grown meat offers a reduction of emission by eliminating the shipment of meats great distances to be processed and brought to local supermarkets. Instead, lab-grown meat could be directly grown in vitro meat facilities near consumers, cutting down on the energy needed to raise livestock, package, and ship meat products. Moreover, David Welch, the director of the Good Food Institute that promotes lab-grown meat, estimated that lab-grown meat uses up to 98 percent less water and and 90 percent less land. However, researchers from the University of Oxford found that methane emissions from cattle leave a short term impact on global warming, whereas carbon dioxide emission from the lab has long term impacts. Human Flesh Looks Like Beef, But the Taste Is More Elusive It’s like pork. Or maybe veal. Even if you have no desire to eat the flesh of fellow humans, it's not so uncommon to wonder from time to time what human flesh looks and tastes like. io9 recently took up the first question and explained that human flesh firmly falls into the red meat camp. Beef, they concluded, would be the closest visual equivalent of a human fillet or rump roast. io9 explains the science behind the color: Muscle's red color can be traced to the presence of a richly pigmented protein called myoglobin and, more specifically, hemes, the chemical compounds that myoglobin uses to bind and store oxygen as a fuel source for active muscles. According to the Meat Science section of Texas A&M University's Department of Animal Science, pork, lamb and beef average 2, 6 and 8 milligrams of myoglobin per gram of muscle (that translates to a myoglobin concentration of 0.2%, 0.6% and 0.8%), respectively. The concentration of myoglobin in human muscle tissues is relatively high – even relative to pigs, sheep and cows, coming in at close to 20 mg per gram of certain muscle fibers, or a 2% concentration of myoglobin. But, according to the testimony of people who have actually eaten other people, the taste of human meat does not reflect its beef-like appearance. Both serial killers and Polynesian cannibals have described human as being most akin to pork. But not all cannibals agree with this description. William Seabrook, an author and journalist, traveled to West Africa in the 1920s and later described an encounter with man-flesh in great detail in his book, Jungle Ways. Human, he said, in fact tastes like veal. Here's Seabrook's description: It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted. It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal. It was mild, good meat with no other sharply defined or highly characteristic taste such as for instance, goat, high game, and pork have. The steak was slightly tougher than prime veal, a little stringy, but not too tough or stringy to be agreeably edible. The roast, from which I cut and ate a central slice, was tender, and in color, texture, smell as well as taste, strengthened my certainty that of all the meats we habitually know, veal is the one meat to which this meat is accurately comparable. This account is the most descriptive to date, but it has also been called into question. As Slate reports, Seabrook "later confessed that the distrustful tribesmen never allowed him to partake in their traditions." Instead, the author insisted that he attained samples of human flesh from a Parisian hospital and cooked it up himself. Regardless of Seabrook's credibility, however, Slate points out that, like any meat, the flavor of human would likely depend a great deal on how it is prepared, and also what cut is sampled. The Azande tribe's human stew likely tastes entirely different from the deep-fried, parsley-strewn human genitals a Japanese exhibitionist artist recently served at a dinner party. In the end, both pork and veal might be accurate approximations to the flavor of human meat, though—thankfully—most will never find out for themselves. How To Cook Human? Cooking human is an incredibly challenging task, and there are many ways to do it wrong. If you’re looking to improve your skills, here are a few tips: Start with a basic recipe: This is the most important thing—start with something that you know how to make! Try cookbooks or online resources for recipes that are easy and inexpensive to follow. Use quality ingredients: It’s worth using high-quality ingredients when cooking human. Not only will this result in better results, but you’ll also be able to pronounce the ingredients correctly if you have to share them with others. Be patient: Cooks need time and patience to get the best results. Don’t give up until your food is cooked through; otherwise, you’ll end up with tough, rubbery meat instead of tender, juicy flesh. What Part Of The Human Is Best To Eat? What part of the human is best to eat For many people, it seems that the stomach is the best place to eat. However, there are other parts of the human body that can be very good choices for eating. How Do You Cook A Human Heart? Cooking a human heart is a difficult task, but it can be done using various methods. One common method is to cook the heart in oil. At What Temperature Do Humans Start To Cook? Cooking at different temperatures depends on what foods are being cooked. Humans start to cook at around 100 degrees Celsius, which is the temperature that is found in most kitchens. What Human Organ Can You Eat? If you’re thinking about eating human organs, you might be wondering what kind of organ you can eat. There are many different types of organs that can be eaten, so it’s important to think about what would fit your personal needs and preferences. Here are five human organ recipes that might help get your taste buds working. What Are Humans Truly Meant To Eat? Humans have been eating a variety of different things for centuries, but what are humans truly meant to eat? In general, humans are meant to Eat plant-based proteins. However, some people believe that humans should also eat meat, as it is an important part of human history and culture. There is no right or wrong answer to this question, and it is up to each individual to decide what they believe. What Does Eating A Heart Taste Like? Heart disease is the leading cause of death in the United States, and it’s one of the top causes of death in many other countries. There are many ways to prevent heart disease, but some people still get it. In fact, heart disease is the number one cause of death from developing chronic diseases in men and women over 60 years old. Heart disease can be caused by a variety of things, but the most common cause is cholesterol levels getting too high. Cholesterol is a substance that helps make our body work well. High cholesterol can lead to heart attacks and strokes, which can kill you quickly. There are various ways to lower your cholesterol levels, but they all come with their own risks. Can Heart Be Eaten Raw? Humans have the ability to eat other human organs, but there is currently no definitive answer as to whether or not heart can be eaten raw. There are a few potential reasons why heart could theoretically be eaten raw. First, because the heart is an important organ in the body, it may be seen as a fair trade when consuming other human organs. Additionally, Heart can potentially taste delicious and may be enjoyed by some individuals for its alluring value. What Is Human Heart Taste Like? Human hearts have a unique taste that is often perceived as unpleasant. The reason for this is still unknown, but it could be due to the high level of cholesterol and other lipids in human hearts. Can You Cook With Human Fat? Cooking with human fat has been known to give dishes a unique flavor and texture that is often unmatched by other cooking methods. However, some people are hesitant to cook with human fat because they worry it could lead to health problems. However, cooking with human fat doesn’t need to be a problem – in fact, it can be an incredibly healthy way to cook food. Here are 5 ways you can use human fat for cooking: Make a healthier version of your current favorite dish – using human fat will add some of the missing flavors and textures that make certain dishes so delicious. For example, adding oil or butter to a dish before adding the human fat will give it a richer flavor and better texture. What Does Pig Heart Taste Like? This question has been asked for years, and there is no definitive answer. However, some experts say that pigs have a distinct, earthy taste to their hearts. This is likely due to the pork’s diet being Heavy in animal protein and grains. How Do I Prepare My Heart To Eat? Heart health is everyone’s top priority, and it’s important to know how to prepare your heart in order to be healthy. There are a few things you can do in order to help improve your heart health, including eating a balanced diet, exercising regularly and avoiding smoking. In addition, it’s important to learn how to recognize warning signs of heart disease and take appropriate steps to prevent them from happening. What Human Can Not Eat? What humans cannot eat is a topic of much debate. Some believe that what humans cannot eat, they are not meant to eat. Others believe that what humans cannot eat, they should not be able to because it is an essential part of their diet. There is no right or wrong answer to this question, it is up to each individual to decide what they believe. Is Organ Meat Tasty? Organ meat is a type of meat that comes from the stomach and intestines of an animal. Some people are very interested in eating organ meat, as it is thought to be some of the most delicious food out there. While there are many different types of organ meat, there is one that stands out above all others – liver. Liver is a high-quality source of nutrients, including protein and omega-3 fatty acids. It can also help to boost the immune system and provide important vitamins and minerals. What Can Humans Eat And Not Eat? What can humans eat and not eat? Humans have been eating and creating their own diets for centuries. For some, this has been a safe way to maintain their health. For others, this has been a way to survive in an ever-changing world. Eating what we can and avoid eating what we cannot is one of the most important decisions we make as humans. What Did We Eat 1000 Years Ago? In the past 1000 years, humans have drastically changed their diet. Because of this, archaeologists have been exploring ancient food artifacts to try and learn more about what was eaten back then. While many items have been found, especially in the Old World, there is still much that is unknown about what people ate 10,000 years ago. One of the most significant changes that humans made to their diet was the addition of animal fats and oils to their food supply. This led to a shift in how our stomach works and allowed us to eat more protein and other nutrients than we would have otherwise possible. Additionally, due to this change, humans also began consuming a greater number of calories than they currently do. How Lab-grown meat is made cows, cats, dogs, fish, and human body soylent green - https://rumble.com/v2854lw-how-lab-grown-meat-is-made-cows-cats-dogs-fish-and-human-body-soylent-green.html How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Islamic Law and Courts Are Alive and Well in U.S.A. vs. USC 1st Amendment Laws https://rumble.com/v2dcxd6-islamic-law-and-courts-are-alive-and-well-in-u.s.a.-vs.-usc-1st-amendment-l.html Similarly, the American legal system allows for individuals to create their own rules around things like wills and divorce settlements, so the court will uphold legally created documents that incorporate Islamic (or Jewish) law alongside personal wishes. Traditionally, the political system of the U.S. has viewed such arrangements positively, as extensions of individual liberty. While Muslims are among the newest religious immigrants to the United States, they are joining a long line of people who have had to accommodate their religious and personal needs to a new cultural and legal environment. Like all who came before them, Muslims have some issues that are difficult to fit into the mainstream. But, like other religious groups, these are challenges they meet with care and thought. Islamic law, far from being a strict, draconian code of medieval discipline, can adapt to new circumstances—a very American virtue. U.S. citizens should accept this Americanization of Islamic law with open arms. An Overview of the 1st Amendment First Amendment: Religion and Expression What is the First Amendment? Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press, or the right of the people peaceably to assemble, and to petition the Government for a redress of grievances. The First Amendment Defined: The First Amendment is a part of the Bill of Rights, which are the first 10 Amendments to the United States Constitution and the framework to elucidate upon the freedoms of the individual. The Bill of Rights was proposed and sent to the states by the first session of the First Congress. They were later ratified on December 15, 1791. The first 10 Amendments to the United States Constitution were introduced by James Madison as a series of legislative articles and came into effect as Constitutional Amendments following the process of ratification by three-fourths of the States on December 15, 1791. Stipulations of the 1st Amendment: The First Amendment to the United States Constitution prohibits the passing or creation of any law that establishes a religious body and directly impedes an individual’s right to practice whichever religion they see fit. The First Amendment to the United States Constitution is a part of the Bill of Rights and the amendment which disables an entity or individual from practicing or enforcing a religious viewpoint which infringes on the freedom of speech, the right peaceable assemble, the freedom of the press, or which prohibits the petitioning for a governmental evaluation of grievances. In its infancy, the First Amendment only applied to laws enacted by Congress; however, the following Gitlow v. New York, the Supreme Court developed that the Due Process Clause attached to the Fourteenth Amendment applies the fundamental aspects of the First Amendment to each individual state, including all local governments within those states. The Establishment clause of the First Amendment is the primary pronouncement in the Amendment, stating that Congress cannot institute a law to establish a national religion for the preference of the U.S. government states that one religion does not favor another. As a result, the Establishment Clause effectively created a wall of separation between the church and state. How the First Amendment was created: When the original constitution was created there was significant opposition due to the lack of adequate guarantees for civil freedoms. To offer such liberties, the First Amendment (in addition to the rest of the Bill of Rights) was offered to the states for ratification on September 25, 1789, and later adopted on December 15, 1791. Court Cases tied into the 1st Amendment In Sherbert v. Verner, the Supreme Court applied the strict scrutiny standard of review to the Establishment Clause, ruling that a state must demonstrate an overwhelming interest in restricting religious activities. In Employment Division v Smith, the Supreme Court went away from this standard by permitting governmental actions that were neutral regarding religious choices. Debs v. the United States on June 16, 1919, tested the limits of free speech in regards to the “clear and present danger” test. 1st Amendment: Freedom of Speech Freedom of speech in the United States is protected by the First Amendment and is re-established in the majority of state and federal laws. This particular clause typically protects an individual’s right to partake in even distasteful rhetoric, such as racist or sexist comments and distasteful remarks towards the public policy. Speech directed towards some subjects; however, such as child pornography or speech that incites an imminent threat, as well as commercial forms of speech are regulated. Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization.

How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat And Has FDA's Approval For The First Time Although access to it has been limited throughout the years,lab-cultivated meat is not a new concept. In fact, it first appeared in 2013 when scientist Mark Post and his team created the first hamburger made out of 20,000 lab-grown muscle fibers (via The Guardian). This was all done in a lab and without physically harming a cow, instantly making this concept intriguing to many. However, the issue was that this new food production method was not yet approved by the Food and Drug Administration (FDA), and people also feared the substances used during the complicated biochemical process to extract the cells (via the Burdock Group). But it's been years since Post's creation, and there is still the same interest in lab-grown meat. In Singapore, where cell-grown meat has been approved, people were able to try GOOD Meat chicken. This innovative brand utilizes the animal cells to create traditional dishes such as chicken and rice, katsu chicken curry, and chicken caesar salad, according to Veg News. But now, Americans might be able to get a taste of lab-grown meat, with the FDA's most recent decree. On November 16, 2022, the FDA approved UPSIDE Foods' request to grow meat from cells. According to the FDA, it stated that workers "have no further questions at this time about the firm's safety conclusion." In the past, people have been concerned about the labeling of cultivated meat, due to the nuances that would cause in the meatpacking and livestock industries, but the FDA clearly states that the company's goals are "to take living cells from chickens and grow the cells in a controlled environment to make the cultured animal cell food." UPSIDE Foods is the first cultivated meat company in the world and was founded in 2015, according to its website. It has the goal of "cultivating new foods to serve audiences around the world." However, according to Wired, the company's production facilities still need inspection by the United States Department of Agriculture (USDA) before it sells its food products, which then have to be checked for quality. Ouroboros Steak, a meat cultivated from human cells and expired blood, has been developed by a group of American scientists as a thought-provoking art piece to challenge the sustainability practices of the nascent cellular agriculture industry, which develops lab-grown products from existing cell cultures. Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism Once the stuff of science fiction, lab-grown meat made from cows, cats, dogs, fish, and now humans could become reality in some restaurants in the United States as early as this year. Besides cultured meat, the terms healthy meat, slaughter-free meat, in vitro meat, vat-grown meat, lab-grown meat, cell-based meat, clean meat, cultivated meat and synthetic meat have been used to describe the product. How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, baby animal cells. What is lab-grown meat? How it's made, environmental impact and Your complete guide to the nutrition, ethics and sustainability of a food revolution in the making. It wasn’t long ago that the idea of the meat on our plates coming from vast stainless steel bioreactors, rather than farmed animals, seemed like science fiction. The notion has gone through numerous rebrands since its early positing as ‘vat meat’, which triggered unappealing visions of high-tech Spam. ‘Lab meat’ came next, as scientists perfected the recipe in small beakers in laboratories. Then came the more appetising-sounding ‘cultured meat’, as investment from high-profile individuals rocketed and producers positioned these products as having been brewed, just like beer. Now, ‘cultured meat’ has evolved to ‘cultivated meat’, which is the preferred term used by CEOs in the industry. Whatever you choose to call it, with the future of global food security in question, and farmed meat a key culprit in climate breakdown, slaughter-free meat is starting to look increasingly like the future of food. How is lab-grown meat made? Rather than being part of a living, breathing, eating and drinking animal, cultivated meat is grown in anything from a test tube to a stainless steel bioreactor. The process is borrowed from research into regenerative medicine, and in fact Prof Mark Post of Maastricht University, who cultured the world’s first burger in 2013, was previously working on repairing human heart tissue. Cells are acquired from an animal by harmless biopsy, then placed in a warm, sterile vessel with a solution called a growth medium, containing nutrients including salts, proteins and carbohydrates. Every 24 hours or so, the cells will have doubled. How different is cultivated meat from the real thing? Cellular farming doesn’t grow cuts of meat, with bone and skin, or fat marbled through it like a succulent ribeye steak. Muscle cells require different conditions and nutrients to fat cells, so they must be made separately. When the pure meat or fat is harvested, it is a formless paste of cells. This is why the first cultivated meat products served up have been chicken nuggets or burgers. The flavours, however, are of real meat. As they are produced in a sterile environment, there is less risk of contamination from disease and chemicals. This is in contrast to conventional agriculture where, says San-Francisco based Josh Tetrick, CEO of GOOD Meat, “you have a live animal slaughtered on the floor. If you look at the Salmonella, E. coli, faecal contamination that’s part of animal agriculture, it looks much better from a cultivated meat perspective than it does from a conventional meat perspective.” Is lab-grown meat as nutritious as regular meat? A spokesperson for UPSIDE Foods, a San Francisco-based leader in the cultivated meat arena, says that the nutrient profile will be similar, but it will also be possible to enhance or even personalise it. “We are exploring ways to improve the nutrient profiles of our products. Whether that’s less saturated fat and cholesterol, or more vitamins or healthy fats,” they said. “For instance, imagine if we could produce a steak with the fatty acid profile of salmon? Or what if consumers could customise the nutrient profile in their products to meet their dietary needs?” As there are so few cultivated meat products on the market requiring food labelling, we’ll have to wait to get a better understanding of the nutritional value. When can people buy it? People in Singapore already can. Tetrick’s company, GOOD Meat, has been producing and selling its chicken in Singapore since December 2020 at special events, both in an upscale hotel restaurant and the legendary Mr Loo’s hawker stall. Breaded chicken and shredded chicken have both gone down well. Tetrick says the company has applied to the US Food and Drug Administration (FDA) for approval in the US, but no timescale has been given. Other producers say that Western countries are still ironing out the details of how regulatory approval will work, but say they’ll be ready to scale up as soon as approval is given in the coming years. Is it better for the environment? The truth is, we can’t know until mass production is happening. Modelling the potential impacts of a fast-moving biotech industry that’s still in development is subject to many ifs and buts. One 2019 study from the University of Oxford warned that the energy used to make cultivated meat could release more greenhouse gases than traditional farming. Pelle Sinke, researcher at Netherlands-based sustainability consultancy CE Delft, who was not involved in the research, says the part of the study that assumed use of electricity generated by a large proportion of fossil fuels highlighted the importance of renewable energy for cultivated meat production. “In some scenarios, cultivated meat had a higher global warming effect, and in some scenarios a lower effect, depending on consumption levels, expected energy use for cultivated meat and the beef cattle system it was compared to,” he says. Sinke adds that the study doesn’t, however, take into account the lower land use of cultivated meat. “[There’s] the possibility to use that land for plant-based protein production, nature and extra renewable energy production, which in turn influences the CO2 emissions of cultivated meat,” he says. His own team has also been investigating the environmental impact and he says that while cultivated meat is no silver bullet to solve all the world’s problems, “it certainly has a lot of potential because it directly offers a more sustainable alternative to conventional meats. It is a more efficient way of converting crops into meat, and therefore much less land is needed to produce these crops. "But it does use more energy. For a lower carbon footprint than conventional meats, it is crucial that renewable energy sources are used in its production, including in the supply chain – importantly for the production of nutrients and other ingredients needed for the culture medium.” All of the companies contacted for this article – Mosa Meat, GOOD Meat and UPSIDE Foods – understand that building sustainable energy into production is essential. What challenges need to be overcome? A vegan growth medium Until recently, in order to kick-start cell division, about 20 per cent of the growth medium had to be foetal bovine serum, drawn from the blood of a cow foetus. Not only is the serum prohibitively expensive, but it’s also distinctly not vegetarian. But all the major players now claim to have developed an alternative. In early 2022, Post and his team published an academic paper about their foetal bovine serum alternative. The process uses genetically modifying yeast to produce the necessary proteins. This technology, called precision fermentation, is similar to how medical insulin is made (we have a lot more than beer and bread to thank yeast for!). Post says that there is a whole new burgeoning industry for producing vast vats of productive microorganisms. Tetrick admits, however, that there are still challenges with scaling up the alternatives, and that his chicken in Singapore is produced with foetal bovine serum. “[It’s] not because we want to, but because it was included when we initially submitted our application, because we hadn’t solved it when we submitted,” he says. “We’re awaiting regulatory approval to produce without it.” Mass production Tetrick says that scale is the next great hurdle to clear. You need to be churning out “a minimum of 15 million pounds [6.8 million kilos] per year at a facility, which is sort of a rule of thumb for national distribution across the US or Western Europe.” This will necessitate bioreactors that hold at least 200,000 litres, which has never been done in cell culture. “People eat it every week in Singapore… right now the largest size that we’re [producing in] is 1,200 litres, which is very small, relative to what is required. In my mind, this is the single biggest limiting step of the entire industry.” Only when produced at scale can the price come down and compete with cheap, intensively farmed meat. Meanwhile, GOOD Meat’s Singapore operation is currently running at a loss, selling hawker stall dishes for four Singapore dollars (around £2.50). When launched in the West, all the products will start off at expensive restaurants – adding cachet to their launches – and can only trickle down to affordable supermarket prices with economies of scale. Texture Yes, much of the world’s meat consumption consists of burgers, nuggets and sausages. But what if we want a juicy, cultivated steak? How do we turn meaty mush into a choice cut? It’s a fast-moving picture, but GOOD Meat’s current solution for their chicken products is to pair it with more structured vegetable proteins. Its offering in Singapore is 73 per cent chicken. “[And then the rest] is binders and fillers,” says Tetrick. “We’re trying to optimise it for the sensory and consumer experience: taste, texture, flavour profile, cost.” Cellular agriculture trailblazers argue that it’s cheap burgers and chicken that are using up the majority of the one-third of the planet that’s currently dedicated to growing farm-animal feed, so these products are both the most urgent and easiest to get to market. To achieve the texture of steak, says Tetrick, scaffold technology will be necessary, as a way of building structure inside the vessel. This scaffold will most likely be made using vegan collagen. Ethically, can everyone eat it? Now that the foetal bovine serum is out of the way, vegetarians could, ethically speaking, eat this meat – if they have an appetite for it. The religious element is a little trickier. For meat to be permissible under Islamic and Jewish laws, there are strict rules on how animals are slaughtered and how the meat is prepared. Cultivated meat is set to trigger lively debates among religious leaders around the world (interpretations of scriptures vary geographically), and has already started doing so in some zones. Would cultivating meat from kosher or halal meat cells solve the problem? In Indonesia, which has the world’s largest Muslim population, the influential Muslim organisation Nahdlatul Ulama has reportedly given a statement putting cultivated meat in “the category of carcass which is legally unclean and forbidden to be consumed.” In contrast, the Muslim-majority country Qatar is heavily investing in the technology, and building a production plant with GOOD Meat. Meanwhile, in the London Beth Din (Court of the Chief Rabbi), there’s excitement at the prospect of a meat that could be a neutral food, under kosher law. Foods in milk or meat categories must be kept separate, so to have a neutral meat could provide a convenient loophole. And it could eventually provide cheaper kosher meat, which traditionally tends to be expensive. As Rabbi Conway says: “This is an extraordinary breakthrough and potentially a very exciting development for the kosher consumer. If the meat was available on a commercial scale, we would need full details of the manufacturing process and the ingredients used to rule whether it was kosher, but potentially this could make life easier and cheaper for kosher consumers.” What would happen to farmers and their animals if cultivated meat takes off? “We envision that small-scale conventional farming will still be used for premium meat cuts and dairy products for years to come,” says Post. “This protein transition will happen over decades, and innovations rarely completely replace existing practices. Cellular agriculture has the potential to create a more balanced and symbiotic relationship between small-scale farmers, consumers and the planet.” Post’s team is already partnering with a farmer in the Netherlands, who keeps a free-roaming, high-quality herd of Limousins, raised not for slaughter, but for regular biopsies for Mosa Meat’s burgers. “The same way that crop farming currently provides feed for animals, we also require feed for our cells, using the same type of nutrients a cow needs,” says Post. “We will work with farmers to grow the crops needed to feed our beef cells.” UPSIDE Foods takes a similar view, while Tetrick says GOOD Meat is developing a beef line, culturing meat cells from a company called Toriyama, which is a high-end wagyu beef producer in Japan. “That’s another interesting thing about cultivating meat – you can use these high-end meat sources and the cost to do it isn’t any more,” Tetrick says. It’s not just meat that can be cultivated Dairy, without the cow From milk to ice-cream to cream cheese, Perfect Day’s milk protein is already available in over 5,000 stores across the US. But instead of being made by cattle, it’s produced by a fungus genetically programmed to create cow whey protein, using the same precision fermentation technology responsible for medical insulin. And the best bit: it’s lactose free. Egg whites, without the chicken Precision fermentation is used by Every Company to make egg white, as well as a soluble version of the protein that even the fussiest palate would be hard-pressed to taste or see, making it an ideal additive for protein-boosting drinks and other products. Bluefin tuna, but no fishing As the name suggests, Finless Foods is creating animal-free fish. The company cultures bluefin tuna cells in what it calls a microbrewery-style production facility. I was lucky enough to attend an early prototype testing in 2017, and I can confirm that the fish croquettes tasted subtly of a sea in which the cells had never swum. No-hunt exotic beasts Start-up Primeval Foods sees the next logical step in culturing meat cells as a chance to taste exotic, off-limits animals such as lion and zebra. After launching in 2022, Primeval Foods is already promising imminent tastings in London and New York, and has so far released pack shots of tiger steak and zebra sushi rolls. Is Lab-Grown Meat Really Meat? A labeling war is brewing. After centuries of a veritable monopoly, meat might have finally met its match. The challenger arises not from veggie burgers or tofu or seitan, but instead from labs where animal cells are being cultured and grown up into slabs that mimic (or, depending on whom you ask, mirror) meat. It currently goes by many names—in-vitro meat, cultured meat, lab-grown meat, clean meat—and it might soon be vying for a spot in the cold case next to more traditionally made fare. To put it bluntly: the kind that comes from living animals, slaughtered for food. Cultured-meat manufacturers like Just Inc. and Memphis Meats are hoping to provide consumers with meat that is just like its predecessor, that tastes and looks and feels and smells exactly the same as something you might get in stores today but will be more sustainable. Whether that will turn out to be true won’t be clear for some time. But there’s another, more immediate battle heating up between the cattle industry and these new entrants into the meaty ring. So buckle up and put on your wonkiest hat, because the labeling war is about to begin. In February, the U.S. Cattlemen’s Association wrote a petition to the U.S. Department of Agriculture, asking the government to ban cultured-meat companies from using the terms meat and beef at all. In response, a rival cattlemen’s association, the National Cattlemen’s Beef Association, wrote a letter opposing the petition. Cultured-meat companies also opposed the petition, for probably obvious reasons. In May, the Missouri Senate passed an omnibus bill that included a provision that “prohibits misrepresenting a product as meat that is not derived from harvested production livestock or poultry,” and on June 1, then-Gov. Eric Greitens signed the bill into law before stepping down.* The Food and Drug Administration will be hearing comments about cultured meat, including how it should be labeled, in a public meeting on Thursday. This is not be the first time that food products meant to imitate or replace more traditional fare have faced questions about their labeling. In 1869, margarine was invented by a French chemist. As the butter replacement spread to the United States, dairy farmers raised the alarm. At the time, butter cost about 25 cents a pound, and margarine was roughly half the cost. “I would make the tax so high that the operation of the law would utterly destroy the manufacture of all counterfeit butter and cheese as I would destroy the manufacture of counterfeit coin or currency,” declared Wisconsin Rep. William Price. David Henderson, a representative from Iowa, compared margarine to the witches’ brew in Macbeth. They convinced the U.S. government to tax margarine at 2 cents a pound and lobbied against the use of yellow dyes to make the butter replacement look more buttery. By 1900, it was illegal in 30 states to dye margarine yellow, and a handful of states went even further, dictating that margarine had to be dyed an unappetizing pink. Canada outright banned margarine until 1948. The rise in vegetarian and vegan food options in supermarkets has given us a few more examples of mimics and their labels. Soymilk and almond milk have been a thorn in the side of the dairy lobby for more than 15 years. The Soyfoods Association of America petitioned the FDA back in 1997, asking for permission to call their products “soymilk,” starting a long battle between soy manufacturers and dairy farmers. Dairy farmers object to these beverages being called milk, but thus far the FDA hasn’t done anything to stop brands from using the word. But the debate over cultured meat is also fundamentally different from these earlier case studies, because unlike margarine or soymilk, cultured meat is biochemically identical to the substance it’s competing with. Which makes the question of labeling all the weirder and more complicated. The fight over how to label these products gets wonky pretty fast, but you can boil the debate down to three main questions: Who is going to make the rules, who gets to use the word meat, and what else should the labeling language say? Let’s start with jurisdiction, since it’s the wonkiest bit and we can get it out of the way pretty quickly. The USDA and the FDA both could have some say in how these products are labeled. The two agencies both deal with food and safety and labeling, but they have slightly different scopes. The FDA regulates drugs and dietary supplements, but it is also in charge of making sure that the foods on the market are “safe, wholesome, sanitary and properly labeled.” The USDA is responsible for overseeing agriculture in the U.S. and handles the labeling and safety of meat products. A representative from the Food Safety and Inspection Service arm of the USDA told me that FSIS “has jurisdictional authority over food labeling for products containing meat and poultry.” So the question of who is going to dictate the labeling of cultured meat is something of a riddle, because it really depends on whether you see cultured meat as meat. From a production standpoint, cultured meat is more in line with the way that drugs and supplements and additives are made in a lab, and that would make the FDA more qualified to oversee things. But from a final product standpoint, if the lab-grown meat is going to wind up on the shelf next to the traditionally slaughtered stuff, it seems like the USDA should take charge. This might seem like boring bureaucracy, and it sort of is, but it could make a big difference to the cattle industry’s fight. The two agencies have different track records when it comes to labeling. The FDA has allowed almond milk and soymilk products to keep their names, despite constant lobbying and lawsuits from the dairy industry. And it recently allowed Just’s eggless mayo replacement to use the term mayo on its packaging, even though the FDA’s own standards of identity define mayonnaise as “the emulsified semisolid food prepared from vegetable oil(s) … acidifying ingredients … and one or more of the egg yolk-containing ingredients.” That decision might pave the way for how the FDA sees cultured meat, since Just is also one of the major players on the lab-grown meat front. Is meat the muscle of an animal? Or is it the remains of a living creature? If the former, this lab-grown stuff is meat. If the latter, it’s not. All these decisions haven’t gone unnoticed by the cattlemen. While the U.S. Cattlemen’s Association and the National Cattlemen’s Beef Association don’t agree on whether the upstarts should be able to use the word meat, they would both prefer to see the USDA in charge. “USDA has a long-standing history of allowing only science based legally defensible principles,” says Danielle Beck, the director of government affairs at the National Cattlemen’s Beef Association. In the letter opposing the U.S. Cattlemen’s Association petition to ban cultured-meat companies from using the word meat, the National Cattlemen’s Beef Association wrote, “Unfortunately, FDA has an established record of haphazard enforcement and a long-standing history of turning a blind eye to the law.” There’s a bit of a funny tangle here for the U.S. Cattlemen’s Association, though. If it wants the USDA to take the reins, the product has to be considered meat. But it doesn’t want the product to be considered meat. Either way, it’s looking like the FDA might indeed be the one to steer this ship. In the statement announcing the Thursday meeting to hear comments on the cultured-meat question, the FDA suggested that it would likely be the one making decisions about cultured-meat labels, writing “both substances used in the manufacture of these products of animal cell culture technology and the products themselves that will be used for food are subject to FDA’s jurisdiction and applicable statutory and regulatory food safety and food labeling requirements.” If the FDA takes the reins here, cattlemen worry that they won’t get what they want when it comes to labeling. But what do they want, exactly? It turns out that different cattle lobbying groups want different things. This brings us to our second question, which is less bureaucratic, and more philosophical: What is meat anyway? Is this cultured meat truly meat? Should it be called meat in the first place? The lab-grown meat companies I spoke with are clear on their answer to this question: yes. “Our products meet the statutory definition of meat,” Eric Schulze, the vice president of product and regulation at Memphis Meats, told me by email. “Does it comes from an animal? Does it have the same biochemical makeup as meat? If yes, then it’s meat,” says Josh Tetrick, the CEO of Just. The cultured-meat companies also point to existing definitions on the books for meat that don’t preclude their products in any way. The Federal Meat Inspection Act defines meat this way: “the part of the muscle of any cattle, sheep, swine, or goats which is skeletal or which is found in the tongue, diaphragm, heart, or esophagus, with or without the accompanying and overlying fat, and the portions of bone (in bone-in product such as T-bone or porterhouse steak), skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and that are not separated from it in the process of dressing.” Under this admittedly unwieldy (and unappetizing) definition, meat grown in a lab from animal cells counts as meat. Of course, not everybody agrees that it should be called meat. Warren Love, one of the representatives in Missouri behind the state bill that would ban companies like Just and Memphis Meats from using the term meat, says, “We have no problem with them producing it, manufacturing it, whatever, we just don’t want it to be labeled as, and kind of hijack the name of meat. Meat is from a harvested animal.” Love, who’s a cattle rancher himself, says that without protecting the term meat, these new entrants into the market might dilute the goodwill that the beef industry has built up among consumers. “I guess you would call it protecting your brand,” he says. “I’m an old cowboy and I ride for the brand.” The U.S. Cattlemen’s Association’s petition to the USDA homes in on this argument, asking the department to create a new rule that specifically defines meat as “the tissue or flesh of animals that have been harvested in the traditional manner.” But that itself, specifically the “harvested in the traditional manner” part, isn’t defined in the petition. When I spoke with Lia Biondo, the director of policy and outreach for the U.S. Cattlemen’s Association, she clarified for me: “Harvested in the traditional manner means slaughtered at a slaughterhouse.” But the term slaughterhouse doesn’t appear at all in the USCA petition, and some have raised concerns that this “traditional manner” definition might come back to bite the industry. Without a clear definition, detractors worry that defining meat this way might preclude the use of advanced technologies in the future. “That could prevent us from utilizing innovative breeding technologies or gene editing,” says Beck. If your eyes are glazing over at this point, you’re not alone. Amid all these long and unwieldy definitions and mental gymnastics, it’s easy to lose sight of the point of all of these labels in the first place. The reason the FDA or the USDA has these standards and definitions is to make sure that consumers aren’t confused. When they reach for a container that says it’s milk or butter or eggs or mayo, they should get what they think they’re getting. “We don’t want someone else who’s in there to buy bacon to pick up a product just by sight and by name, and not even read the label. And then get home and think ‘Ew, this is something grown in a lab,’ ” says Warren Love. “We just want that type of product to be labeled so it’s not confusing for someone who wants to purchase the nutritious wholesome meat.” So the real, big question here is what consumers think meat is. When people buy meat, what do they think they’re getting? Does the average consumer consider meat to be animal flesh? Or does she imagine a cow being sent to slaughter? Is meat the muscle of an animal? Or is it the remains of a living creature? If the former, this lab-grown stuff is meat. If the latter, it’s not. There isn’t really any data on this, so each party in this fight is free to assume that their preferred answer is the correct one. “We see it all the time: There’s imitation vanilla, there’s real vanilla,” Biondo says. “Personally, I’m cooking with real vanilla. Imitation crab and real crab, very different products, they’re labeled as such. We don’t think this is a novel request, that these companies have to operate under the same rules.” But the question at hand here is more complicated. Artificial crab is made from an entirely different animal. Cultured meat is made from the same animal, simply in a different way. Josh Tetrick, the CEO of Just, says that in any other situation, we wouldn’t be even having this debate. Think of electric cars, he says. The engine in an electric car is completely different from a traditional combustion machine. But we still call them cars. “Can you call an electric car a car? Of course you can! It’s a fucking car! It has tires and it takes you from place to place! It’s made up of the components we think of as a car.” The FDA hasn’t said what it will do about the meat terminology, but if its past history is any indication, it’s not unreasonable to guess that these cultured-meat companies will be allowed to use the terms meat and beef. And if they do, the U.S. Cattlemen’s Association won’t be happy. “I have to say that this would be considered a loss,” Biondo told me. But her counterpart at the National Cattlemen’s Beef Association isn’t worried about the terms beef and meat, as much as she’s concerned with the additional words that might be on cultured-meat packaging. “Our biggest goal is preventing the term clean meat,” Beck told me. “The term clean meat, to me it’s not science based, it’s not legally defensible, it’s not helpful to consumers, and ultimately it’s inherently disparaging to traditional beef products.” And this brings us to the last big question in this labeling war. Assuming they’re allowed to call their product meat (and I think that’s a fair assumption to make), what should the additional words and labeling be to clarify what kind of meat it is? Some cultured-meat advocates are pushing clean meat, arguing that this lab-grown meat is better for the environment. Others will likely go for cultured meat, a less controversial term. The FDA will almost certainly require additional labeling on packages, explaining that the meat is not made how most consumers are used to. What those additional terms and phrases might be are still to be seen, but we can look to the Just Mayo decision for clues. Tetrick’s company was asked to do a better job of explaining what “Just” meant on the label. It had to make the fact that the product was egg-free bigger and more obvious on the package and the little cracked-egg logo smaller. So for meat, companies might be asked to add clarifying language to their packaging that explains that the meat was grown in a lab. They might not be allowed to use images of whole cows on the package, either. Most likely, companies will put out products with certain labels, and those labels will be reviewed and course-corrected by the FDA. And the companies I spoke with weren’t opposed to being clear about what their product is, and how it’s different from traditional meat. They believe they’re creating something that consumers will want to buy, after all. And they’re hoping that people who want meat but don’t feel great about traditional meat slaughter and production will seek out their labels. “We want to talk about it, it’s an important thing, an exciting thing, and consumers will be excited about it,” Tetrick told me. Schulze added that “as a new entrant into the marketplace, we know that we have a lot of work to do to introduce ourselves, our process, and our product to regulators, industry partners, and consumers. We are committed to being transparent about our products and how they are made.” What these companies don’t want is to be legally mandated to use these terms and explanatory labels. Because eventually, the idea is that this kind of meat will replace slaughterhouses altogether. Tetrick says that he hopes to one day see lab-grown meat next to traditional meat without any kind of disclaimers. The cattlemen groups say they don’t mind companies like Memphis Meats and Just entering the market, but they want them to be clearly demarcated as a separate product. “We’re happy to compete for the center of the plate with any other protein out there, whether it’s chicken, a black bean burger, a plant-based burger that bleeds and sizzles like real meat, or whether it’s a lab-grown meat product, but ultimately our goal is ensuring consumers have enough information on hand to make informed decisions,” Beck told me. So far, these meat products aren’t widely available, and few people have tried them. Those who have admit that, for now, lab grown meat isn’t quite the same as the slaughtered stuff. “It had a familiar mouthfeel,” one taste tester said of the first ever lab-grown burger back in 2013. “It’s close to meat, but it’s not that juicy,” said another. None of the cattlemen association affiliates I spoke with had ever tasted cultured meat. But they are confident their product is superior, and always will be. And they want the labeling to reflect that. Warren Love, the Missouri state representative, said he probably wouldn’t even try cultured meat if he was offered. “No. I like Coca-Cola. I like the real thing. I’m particular about my food. I don’t even eat chicken nuggets. They’re all meat, but they’re … I’ve seen it made and I don’t want to eat it. But I do like a hot dog, and I love Spam.” Here's the thing about vegetarian recipes: they have a bit of a reputation as being, well, boring. Meat-loving families might think they'd be hard-pressed to find vegetarian recipes that they'll eat, much less ones that they like enough to put into their regular meal rotation. But that's because there's a bit of an image problem with veggie-heavy dishes and we're going to put the blame directly on those awful frozen veggie burgers of ye olde times. But vegetarian recipes have come a long way since then. It's no longer necessary to look at a meat-free meal as a chore that comes with an inevitable struggle at the dinner table. We've compiled a list of recipes that are incredibly delicious and just happen to be meat-free. If you're looking to mix up your meals with something that your whole family is going to love — and request again and again — then check out these meat-free options. Who knows? You might stop thinking of them as "vegetarian" and instead just think of them as another tasty meal your family loves. The World's largest cultured meat factory is being constructed in North Carolina. The 200,000 square feet factory owned by Believer Meats is set up to produce 10,000 metric tons of lab grown cancer meat per year. Israeli cultured meat outfit Believer Meats, known formerly as Future Meat, is looking to play a pivotal role in the availability of lab-grown meat products, and a new facility under construction in the US should help these efforts along. The company says it has broken ground on a new factory in North Carolina that will become the largest of its kind in the world, where the company's proprietary technology will be used to pump out cultivated meat by the metric ton. Along with startups like Impossible Foods, Believer Meats is endeavoring to drive down the cost of lab-grown meat, Lab-grown chicken and meat looks identical to standard meat. The cultivation process begins with cells extracted from real chickens or cows via biopsy using long needles, no doubt a painful process. Then the chicken cells are taken to a lab and grown in tanks. They are programmed to replicate time and time again. This supposed “meat” is actually made up of engineered cells (how they are genetically engineered is unclear), using some sort of genetic construct called onco-genes, which is typically used to make stem cells keep growing. In order to keep the cells growing, they are bathed in fetal serum (taken from chickens or cows) or some sort of synthetic serum alternative. However, this process of non-stop cell growth would encourage the growth of cancer cells as well. And whoever eats this “meat” could be exposing themselves to serious cancer risk. Touted as a process that is “cruelty free” and will "save the planet" this lab grown meat actually involves animal cruelty, poses a cancer risk to those that consume it, and will harm the environment. Within the tanks themselves, huge amounts of antibiotics and antimicrobials will have to be used to keep the “meat” and tanks sterile. Eating this meat will be equivalent to taking hefty doses of anti-biotics. And unlike a real animal which removes toxins through urine and feces, the toxins from the production process will remain in the meat and anyone eating it will be exposed. Likely this meat will be sold to restaurants many of whom use the worst possible ingredients to make a profit. Since its identical to regular meat, the end consumer will have no idea that he is eating lab grown meat. In order to compete in the meat market, companies will have to figure out how to grow this lab grown meat profitably. Many companies are scrambling to take part in this lab grown meat craze. Some companies are using bioreactors —very large vessels for containing biological reactions and processes. Which would implement a scaffold-based system to grow "meat," The scaffolding helps the cells differentiate into a specific meat-like formation. Bioreactors are bad for the environment. The process of making this "cultured" chicken is shrouded in mystery, evvery company using their own mystery engineering and growth serums. Zero transparency, and you can bet that its all toxic and as from away from "natural" as it gets. Engineering animal meat in laboratories will forever change the way food is "made". Taking away the last bit of real food we have left. It's Sad for all the people trying to hold on to eating proper healthy food as G-d created. Claim: - Cultivated meat is produced using “cancerous and pre-cancerous cells” Inaccurate: - Cultivated meat isn’t made of cancerous or pre-cancerous cells. The process uses cells that can divide indefinitely. While cancerous cells also have that capacity, this feature alone doesn’t make a cell cancerous. Misleading: - Equating cultivated meat to cancer cells has led to claims that consuming this product causes cancer in humans. For that to happen, the cells would first need to survive harvesting, food processing, storage, cooking, and digestion, which is extremely unlikely. Even if one cell entered the bloodstream alive, no evidence suggests that it would be able to grow within the consumer’s body or cause harm. CLAIM: Lab-grown meat is made out of cancerous animal cells. AP’S ASSESSMENT: False. Meat grown in labs is made using cells taken from animals, but those cells are not cancerous and there are many safeguards in place to ensure that the end product is safe to consume, experts told The Associated Press. The false claim stems from the fact that, like cancer cells, those used in lab-grown meat often go through a process that allows them to divide indefinitely. But cells must exhibit other traits to be considered cancerous. THE FACTS: Following recent news that two companies were given the go-ahead to sell lab-grown meat in the U.S., some social media users are falsely claiming that the products are made from a dangerous source. One TikTok video, which had received more than 587,000 views by Friday, falsely states that the companies behind the products realized that “cancer cells” are the best source for “fast-replicating cells,” and so are using those as the “base” of the meat. “Lab grown meat is being cultivated from animal’s cancer cells because they replicate fastest,” reads a Facebook post. But this is categorically untrue, experts say. “You would never under any circumstance take a tumor out of an animal and use that to manufacture meat,” said Elliot Swartz, principal scientist at the Good Food Institute, a nonprofit think tank, whose work is focused on cultivated meat. Many companies that make lab-grown meat — also called “cell-cultivated” or “cultured” meat — start out by taking cells from different parts of an animal, including muscle or skin tissue. The false claim stems from the fact that these cells are then put through a process called immortalization, which allows them to replicate indefinitely. This means companies do not have to continually create cell lines from scratch, allowing for higher-scale production. Cancer cells are also considered immortalized, but that is only one trait that makes them cancerous. Other characteristics that can indicate cancer in cells include unpredictable, uncontrollable behavior or the creation of separate blood vessels, Swartz said. But cells intentionally immortalized to create lab-grown meat have behavior that is, by necessity, predictable and controllable. “All cancers are immortalized, but not all immortalized cells are cancer,” Swartz said. “So it’s sort of like how not all rectangles are squares.” Joe Regenstein, a professor emeritus of food science at Cornell University, and Marion Nestle, a professor emerita of nutrition, food studies and public health at New York University, agreed that the claim spreading on social media is inaccurate. The Agriculture Department on June 21 gave two California companies — Upside Foods and Good Meat — the green light to sell lab-grown meat in the U.S. This move came months after the Food and Drug Administration deemed that products from both companies are safe to eat. And lab-grown meat is subject to food safety regulations, just as any other food product would be. For example, extensive research and testing ensures that cells used to produce the meat have been proven to maintain their stability and safety, Swartz said. Clean and controlled environments means that there is less risk of contaminants and foodborne pathogens, he added. Upside Foods and Good Meat both said in separate statements that their use of immortalized cells presents no risk to consumers. The companies pointed out that safety data on their manufacturing processes is publicly available in documentation provided to the FDA. This is part of AP’s effort to address widely shared misinformation, including work with outside companies and organizations to add factual context to misleading content that is circulating online. Cultivated meat, also known as cell-cultured meat or lab-grown meat, is real meat grown in a lab without having to raise or slaughter animals. The key ingredient in this innovative food category is real animal cells, which proliferate into biomass that is used to make cultivated chicken, lamb and other types of meat. Typically, the cells used to make cultivated meat are immortalized cells — cells that proliferate indefinitely. For curious consumers and others interested in better understanding how cultivated meat is made, we're explaining what immortalized cells are, why they are crucial for the production of lab-grown meat, different ways cultivated meat companies can source them, and common misconceptions about them.‍ CELL CULTURE 101: PRIMARY CELLS VS. IMMORTAL CELLS First, a necessary primer on the difference between primary cells and immortal cells. Primary cells are taken directly from animals — whether for research or to make cultivated meat — and can grow for just a few days in a lab. Immortal cells are cells which can be induced or propagated from primary cells, which are able to grow forever without limit. Here's a closer look: PRIMARY CELLS Primary cells are isolated directly from a living animal. This provides scientists with a small sample of cells; enough to line the bottom of a small cell culture dish. These original cells are known as primary cells and are essentially identical to cells inside of an animal's body. If provided with the right environmental conditions and "fed" with a nutrient-rich growth media, these primary cells will proliferate, just as they do inside an animal. But even in optimal conditions, most cells will only undergo a certain number of divisions before undergoing senescence, aging and dying. Believer Meat, discovered a process that allows animal cells to evade senescence and, therefore, proliferate indefinitely. Once these immortal cells were established, they guaranteed an infinite supply of the building blocks of meat. IMMORTAL CELLS Immortal cells are populations of cells that do not reach senescence or age. The cells continue to proliferate, growing and dividing, indefinitely. These cells can provide researchers — or cultivated meat makers, like us — with an indefinite supply of animal cells. ADVANTAGES OF IMMORTALIZED CELLS IN CULTIVATED MEAT To understand why cultivated meat companies need immortalized cells, it's helpful to imagine a tiny sample of cells under a microscope. Consider how many times those microscopic cells must multiply to create enough biomass to make a single chicken strip. Now imagine how much proliferation must take place to create millions of pounds of meat. For cultivated meat to eventually be widely available and accessible to consumers, the industry needs a constant supply of animal cells. Clearly, primary cells with limited expansion capabilities are not the most practical cells to use. One very impractical workaround is to continuously isolate new primary cells from donor animals. But besides being a very expensive way to maintain a supply of cells, this method needlessly ties animals to the cultivated meat-making process. The more efficient and animal-friendly way to produce big batches of animal cells, therefore, is to establish immortal cells that proliferate indefinitely. METHODS FOR ESTABLISHING IMMORTAL CELLS How can cells be "immortalized" or prevented from reaching senescence? There are three main methods used in the world of cultivated meat. ISOLATING NATURALLY IMMORTAL CELLS Stem cells are naturally immortal, an attractive characteristic for cultivated meat companies looking for a constant supply of cells. They can also differentiate types of cells such as muscle and fat. However, stem cells are expensive to grow and are extremely unstable. Tiny changes in the growth environment causes stem cells to differentiate and stop being immortal. IMMORTALIZATION THROUGH GENETIC MODIFICATION The most common way to immortalize cells is to genetically modify them to bypass senescence. This can be done by infecting cells with viruses or inserting pieces of DNA that contain genes that make cells immortal. While some companies may rely on genetic modification, this is not how we immortalize cells at Believer Meats. SPONTANEOUS IMMORTALIZATION Believer Meats developed a process to select cells that naturally immortalize in the lab, we call this process spontaneous immortalization. When cells grow in the laboratory, they compete with their neighbors. Naturally, the fastest growing cells overtake the culture, while cells undergoing senescence age and die. After a hundred generations, an immortal population of cells emerges from the culture. These cells do not undergo senescence or age. Believer's immortal chicken cells, for example, were established more than three years ago from a small sample of primary chicken cells obtained the ability to proliferate forever, and continue to do so for over 1,000 generations to date. Over the last few years, we've gained deep expertise in spontaneously immortalizing cells and now have immortal chicken, ovine, and beef cells that we use — and will use for years to come — to make our meat. . THE BIG C: WHY CULTIVATED MEAT CELLS ARE NOT CANCER CELLS Outside of the world of science, an average person might associate the concept of cellular immortality with cancer. However, cancer is a distinctly different process than the one used to create immortal cells for cultured meat. HOW DO BELIEVER MEAT’S IMMORTALIZED CELLS DIFFER FROM CANCER CELLS Cancer cells have very well defined hallmarks. Cancer cells lack the ability to repair their DNA from damage. Cancer cells' genetic material is unstable. Cancer cells can form tumors and invade tissues in the body. Believer Meat’s immortal cells are different. Our cells retain their ability to repair their DNA from damage. Our cells are genetically stable and have maintained that stability for over 1,000 generations. And finally, our cells can’t form tumors or invade tissues in the body. How do we know this? Because our scientists and their collaborators at the Hebrew University of Jerusalem ran a plethora of tests that were published in a high profile peer-reviewed paper in the prestigious journal Nature Food. In short, we found that our immortalized cells cannot form tumors, that they repair broken DNA very well, and lack any cancer-related mutations. WHY PEOPLE CANNOT GET CANCER FROM CELLS USED IN CULTIVATED MEAT Both independent experts and scientists at Believer Meats make clear that there is no way humans could get cancer from animal cells used to make lab-grown meat — or even from eating an actual animal that had cancer. Here's what some experts have said on this topic: Lucas Smith, an assistant professor in the College of Biological Sciences and School of Medicine at the University of California-Davis told USA Today that it would be “virtually impossible” for someone to get cancer even if they ate meat from an animal with cancer, and that we "know much more about the genetic makeup of cultivated meat cells than what we currently ingest from traditional meat." Robert Weinberg, a renowned Massachusetts Institute of Technology biologist and cancer researcher, told Bloomberg that “it’s essentially impossible for a cell from one species to gain a foothold in the tissues of another species...So even if one were to take highly malignant cells from a cow and drink them, I don’t see what the problem would be.” Our own scientists explain that cells used to make our meat would be "very dead" before they ever reached a consumer (as a result of the freezing and high temperature extrusion process our products go through). But even if they weren't dead, consumers could "take cells directly from our bioreactor and eat them with a spoon" and still rest assured that they'd be safe. WHAT TO KNOW ABOUT IMMORTALIZED CELLS AND CULTIVATED MEAT The bottom line: immortalized cells are essential for the production of cultivated meat. Whether they are genetically modified or spontaneously immortalized (like our cells), these ever-proliferating cells provide companies with an endless supply of real animal biomass — the key building block of our products. We've demonstrated through rigorous peer-reviewed research that the cells Believer Meats use for cultured meat production are not related to cancer. And even under some extremely unlikely scenarios, scientists around the world agree that people could safely eat cultured meat. More importantly, the immortalized cells proliferating in labs today hold the potential to feed people around the world for many years to come and to save an untold number of animals from slaughter. Ouroboros Steak, a meat cultivated from human cells and expired blood, has been developed by a group of American scientists as a thought-provoking art piece to challenge the sustainability practices of the nascent cellular agriculture industry, which develops lab-grown products from existing cell cultures. Ouroboros Steak cuts out the need for other animals by drawing exclusively on human blood and cells. The process still relies on fetal bovine serum (FBS), which costs around $400 to $950 per liter, as a protein-rich growth supplement for animal cell cultures. The FDA cleared a lab-grown meat product developed by a California start-up as safe for human consumption, marking a key milestone for cell-cultivated meats to eventually become available in U.S. supermarkets and restaurants. Ouroboros Steak grow-your-own human meat kit is "technically" not cannibalism A group of American scientists and designers have developed a concept for a grow-your-own steak kit using human cells and blood to question the ethics of the cultured meat industry. Ouroboros Steak could be grown by the diner at home using their own cells, which are harvested from the inside of their cheek and fed serum derived from expired, donated blood. The resulting bite-sized pieces of meat, currently on display as prototypes at the Beazley Designs of the Year exhibition, are created entirely without causing harm to animals. The creators argued this cannot be said about the growing selection of cultured meat made from animal cells. Despite the lab-grown meat industry claiming to offer a more sustainable, cruelty-free alternative to factory farming, the process still relies on fetal bovine serum (FBS) as a protein-rich growth supplement for animal cell cultures. FBS, which costs around £300 to £700 per litre, is derived from the blood of calf fetuses after their pregnant mothers are slaughtered by the meat or dairy industry. So lab-grown meat remains a byproduct of polluting agricultural practices, much like regular meat. "Fetal bovine serum costs significant amounts of money and the lives of animals," said scientist Andrew Pelling, who developed the Ouroboros Steak with industrial designer Grace Knight and artist and researcher Orkan Telhan. "Although some lab-grown meat companies are claiming to have solved this problem, to our knowledge no independent, peer-reviewed, scientific studies have validated these claims," Pelling continued. "As the lab-grown meat industry is developing rapidly, it is important to develop designs that expose some of its underlying constraints in order to see beyond the hype." Human cells are fed with serum from expired blood donations Ouroboros Steak, named after the ancient symbol of the snake eating its own tail, cuts out the need for other animals by drawing exclusively on human blood and cells. The version on display at London's Design Museum was made using human cell cultures, which can be purchased for research and development purposes from the American Tissue Culture Collection (ATCC). They were fed with human serum derived from expired blood donations that would otherwise have been discarded or incinerated. The grow-it-yourself kit would include mycelium scaffolds (centre) and human serum (right) Amuse-bouche-sized steaks are preserved in resin and laid out on a plate complete with a placemat and silverware as a tongue-in-cheek nod to American diner culture. As part of the DIY kit, the team envisions users collecting cells from the inside of their own cheek using a cotton swab and depositing them onto pre-grown scaffolds made from mushroom mycelium. For around three months, these are stored in a warm environment such as a low-temperature oven and fed with human serum until the steak is fully grown. For display, the bite-sized steaks are preserved in resin "Expired human blood is a waste material in the medical system and is cheaper and more sustainable than FBS, but culturally less-accepted. People think that eating oneself is cannibalism, which technically this is not," said Knight. "Our design is scientifically and economically feasible but also ironic in many ways," Telhan added. "We are not promoting 'eating ourselves' as a realistic solution that will fix humans' protein needs. We rather ask a question: what would be the sacrifices we need to make to be able to keep consuming meat at the pace that we are? In the future, who will be able to afford animal meat and who may have no other option than culturing meat from themselves?" Ouroboros Steak was previously exhibited at the Designs for Different Futures exhibition at the Philadelphia Museum of Art Although no lab-grown meat has so far approved for sale in any part of the world, the market is estimated to be worth $206 million and expected to grow to $572 million by 2025, largely due to the increasing environmental and ethical concerns about the mass rearing of livestock for human consumption. Among the companies hoping to bring cultured meat to market are Aleph Farms, which claims to have been the first company to make a lab-grown steak. Others have focused on substituting meat entirely, with Novameat creating a 3D-printed steak from vegetable proteins. Soylent Green isn't as evil as it is made out to be today Spoiler of the punchline of the whole movie... "Soylent Green is people!" In the film Soylent Green the big conspiracy is that human corpses are being recycled to make food for others to eat. While cannibalism is viewed in a negative light, it is almost socially acceptable in dire situations, which the world of Soylent Green is. The basic problem of the Soylent Green world is that there isn't enough food energy available to feed the population due to the poisoning of the land and recent poisoning of the ocean. While the powers that be and their science teams scramble to find a long-term solution to keeping humanity alive they have to implement stopgaps. The dead aren't going to contribute any more to society, and burning the bodies would waste the chemical energy in them. Converting them to food allows humanity to stay alive a little longer while a permanent solution is looked for. In the final scene of the film the fear is expressed that humans will be "bred like cattle" to feed the rich. This cannot be true, because it will always take more food to grow a human than you will get out of them -- thermodynamics demands it. Soylent Green can be a stopgap while looking for a long-term solution, but you can't sustain a society on it. No one is being bred for food. It's merely a dire situation where the powers that be are looking for a means to keep humanity alive while long-term options are being investigated. By publicizing the Soylent Green production process (and probably getting it shut down), the protagonist has perhaps doomed humanity to starvation if an alternative is not found in time, since cannibalism was keeping humanity alive a little longer than they would have been able to live otherwise. New York City has a population of 96 million, and only the elite pedophile's can afford spacious apartments, clean water, and natural food. The homes of the elite are fortified, with security systems and bodyguards for their tenants. Usually, they include concubines (who are referred to and used as "furniture"). The poor live in squalor, haul water from communal spigots, and eat highly processed wafers: Soylent Red, Soylent Yellow, and the latest product, far more flavorful and nutritious, Soylent Green. I never found Soylent Green plausible. If the Earth can no longer support the number of human beings it has, then the areas that don't have enough food will go to war to get food from others, and the resulting casualties will bring Earth's population down to manageable levels. Agenda 21 and 2030 Agenda for Sustainable Development is a non-binding, voluntarily implemented action plan of the United Nations with regard to sustainable development. https://sdgs.un.org/2030agenda Growing Smart Legislative Guidebook Model Statutes for Planning and the Management of Change. ( Its 1432 Pages Long ) Thanks. https://planning-org-uploaded-media.s3.amazonaws.com/publication/download_pdf/Growing-Smart-Legislative-Guidebook.pdf DEATH DECLARATION For 2030 Agenda 21 for Sustainable Development Wide World Now.

In the latest effort to reduce emissions from agriculture, Ireland said it may kill all 2,000,000 cows. Meanwhile, climate activists have American farms and ranches in the crosshairs. This video shows several cattle in varying situations being shot to show and educate the people that don't know what happens when cattle are killed for human consumption out in the field (not in an abattoir).This video is not made to shock people. It is made to show that with the right skill, training and patience cattle can be humanely killed. You will see that the cattle are relaxed and in their own environment. The rifle used is a Ruger bolt action .22 Magnum. The ammunition used was "CCI". All of the cattle had their blood vessels severed immediately after they were shot. The animals were shot for the owner of them to eat. The animals were all shot on different days. The animals were all shot on different properties. The animals all died instantly. The animals that are together are together to lessen the stress on them as they are a herding animal and feel threatened and vulnerable when they are alone. When a standing animal is shot, it should instantly drop to the floor. In cattle, the neck contracts in a spasm for 5 to 10 seconds. These are normal reactions. Rhythmic breathing must be absent and the animal must not moan, bellow, or squeal. All eye reflexes should be absent. Gasping or gagging reflexes are permissible because they are signs of a dying brain. Within 10 seconds, the neck and head should be completely relaxed. ln a clinical situation and in a slaughter plant, the animal‘s limbs may make uncoordinated movements for several minutes. In the latest effort to reduce emissions from agriculture, Ireland said it may kill 2,000,000 cows. Meanwhile, climate activists have American farms and ranches in the crosshairs. Climate activists are coming for livestock producers and farmers. European governments have been targeting the agriculture industry for several years. The Telegraph reports that Ireland’s government may need to reduce that country’s cattle herds by 2,000,000 cows over the next three years to meet climate targets. In an effort to reduce nitrogen pollution, Reuters reported the European Union last month approved a $1.6 billion Dutch plan to buy out livestock farmers. Front And Center Now the Biden administration is targeting American agriculture. Special President Envoy For Climate John Kerry recently warned at a climate summit for the U.S. Department of Agriculture that the human race’s need to produce food to survive creates 33% of the world’s total greenhouse gasses. “We can’t get to net-zero. We don’t get this job done unless agriculture is front and center as part of the solution,” Kerry said. Microsoft Billionaire Bill Gates also is obsessing about cattle emissions, providing financial support to companies that are developing seaweed supplements and gas masks for cows. It’s ‘Groupthink’ Kacy Atkinson, an agricultural advocate who raises cattle in Albany County, told Cowboy State Daily that this conversation on emissions from the industry isn’t considering the beneficial impacts of cattle to the environment and the climate. “Groupthink happens a lot around the climate change conversation. We get tunnel visioned on one piece of it without considering the full ramifications of what's going to happen if we remove cattle from the land,” Atkinson said. She said cattle contribute to drought resistance, soil health and wildfire reduction. Just before cattle were introduced to North America and the industry began raising them, Atkinson said there were thousands of buffalo roaming the plains. Cows and buffalo are both ruminants, which is a type of animal that brings back food from its stomach and chews it again. These animals’ digestive systems produce methane emissions. Today’s cattle population is similar in numbers to that of the buffalo herds. “So, the methane emissions from ruminant animals aren’t anything new,” Atkinson said. Trapping Carbon Cattle also benefit plant life, Atkinson said. “You need ruminant animals to forage grasses, because they’re the only things that can,” she explained. Pigs, for example, are monogastric and can’t break down high fiber content in grasses. Cow’s digestive system can break the grasses down, and then they fertilize the ground. So, through proper cattle grazing management, Atkinson said the cattle she’s raising are helping plants to grow. In the atmosphere, the methane they burp out — most of it is released through the mouth of the animal — breaks down in 10 to 15 years into carbon dioxide and water. The plants that cattle help to grow use that carbon dioxide. The carbon then gets put back into the soil through the grasses’ roots. “So the cattle are essential in helping to keep that carbon trapped in the ground,” Atkinson said cattle have other benefits to the climate that are being ignored in the focus on just their emissions. Whenever soil cracks or fissures, it releases carbon into the air. The animals walking upon the soil compacts it and helps keep the carbon trapped in the soil. She said one study done by the University of Florida found that between 10% and 30% of the world’s carbon storage is found under the feet of U.S. cattle. Increasing Food Insecurity Brett Moline, spokesperson for the Wyoming Farm Bureau, told Cowboy State Daily that the regulations that would likely flow from ideas like Kerry’s would only make farming and ranching more expensive. Ultimately, those expenses would get passed down to the consumer. “It’s going to make food expensive, and we still have a large part of the population that is food-insecure,” Moline said. Of course, people aren’t going to stop eating. If farms in North America and Europe shut down, food production will move to countries with lax environmental regulations. The end result, Moline said, is less environmentally friendly farming producing the world’s food supply. As far as the climate impacts, Moline said those are getting blown out of proportion where everything is blamed on climate change, such as the drought in the past couple years. “Two years ago, it was drier than my jokes,” he said. “Now we’re getting wet again. Climate ebbs and flows.” Other Benefits Atkinson said that one in eight people in the U.S. is considered food insecure, which means they don’t have a sufficient source of nutrition. By removing cattle, Atkinson said, they’re just furthering that problem by eliminating a valuable protein source from the American diet. There also are a lot of food byproducts that cows consume as feed. This includes the leftover pulp from orange juice production, the hulls from almonds, and the peels of potatoes from making french fries. “All that would just end up in a landfill,” Atkinson said. Cattle are also not just a source of food. Products including some laundry detergents, nail polish remover, soaps, lotions, footballs, and pharmaceuticals are made from animal byproducts. “It would be a pretty significant undertaking to replace all of the things that we get from them,” Atkinson said. PETA calls climate change plan that culls 2,000,000 cows 'ridiculous': 'Government kill squads' won't help and The animal rights organization called on everyone to go vegan in order to save the planet. Ireland officials are discussing a plan to cull around 2,000,000 cows in an effort to combat climate change, according to multiple reports, causing backlash from Irish farmers. Amid the pressure from the European Union to fight climate change, one of the proposed plans would take place over three years by farmers voluntarily culling 665,000 cows a year, which would reduce the national dairy herd by 80%, and cost roughly $2.14 billion annually, according to the Telegraph. In a statement provided to Fox News Digital, a PETA spokesperson said how the dairy industry already "routinely slaughters ‘spent’ cows on a massive scale to boost profits." "Hiring government kill squads as a solution to the climate catastrophe is ridiculous when a global shift to vegan eating would discourage farmers from breeding these animals in the first place," the spokesperson said, adding that "PETA encourages everyone to start taking personal responsibility for saving the planet by going vegan." The cull, if decided upon, would be entirely voluntary and serve as part of a "retirement exit scheme" for farmers. Senator Pauline O'Reily, a member of Ireland's Green Party, said farmers won't restock herds at the same level, thus reducing the overall cow population overtime. "Over time, farmers don’t restock to the same level, as they did, so that over time, their herds are reducing," she said, "It isn’t a cull that is taking out cows and killing them, that’s not what it is. And that creates huge fear and anxiety amongst farmers." "Actually what this is, is an exit scheme for dairy farmers, I come from a dairy farming background myself, that the farmers themselves have asked for, and have called for. Because they can see the schemes, the environmental schemes that are oversubscribed. Every single environmental scheme in the country is oversubscribed. Farmers want to sign up to it, and dairy farmers also want to scheme, so that they can sign up to it, so that they get money in their pockets if they do reduce their herds. But it’s completely voluntary," she added. According to a response from a spokesperson for the Department of Agriculture, Food and the Marine, the policy is one of a number of "modeling documents" that is considered by the department, and a "final policy decision" had not been made. "As part of the normal work of Government Departments, various options for policy implementation are regularly considered," the Department stated. According to the Environmental Protection Agency, Ireland's agricultural sector accounted for 38% of national Greenhouse Gases (GHGs) emissions in 2021. The predominant byproducts were methane from livestock, and nitrous oxide from the use of nitrogen fertilizer and manure management. Methane gas from livestock contributes to a major portion of the world greenhouse gasses, with methane accounting for 44% of total livestock emissions, according to Food and Agricultural Organization of The United Nations. In an effort to curb emissions from animals and livestock, other countries have also considered culling large numbers of animals to meet climate goals. Stephanie Nash told 'Tucker Carlson Tonight' the government needs to stop telling farmers what to do A Tennessee farmer condemned the idea of forcing cows to wear masks and diapers to contain their methane emissions, saying the people who came up with the idea have "gone to loony town." French dairy giant Danone announced in mid-January it is considering putting masks on cows to trap their burps in an effort to reduce methane emissions by 30% come 2030. In the future, cows could also be forced to wear diapers to trap their flatulence. Stephanie Nash called the whole thing udder madness Wednesday on "Tucker Carlson Tonight." "Well, Tucker, you know, I'm not going to wear a mask. I'm not going to allow my cows to wear a mask," she said, Nash put a mask on one of her cows during the interview to test the theory but explained "she's not having it" and is "struggling to breathe." Livestock, especially cows and cattle, produce methane, a dangerous greenhouse gas that warms the atmosphere, as part of their normal digestive process, according to the Environmental Protection Agency. New data from the United Nations Environment Programme (UNEP) and the Climate and Clean Air Coalition found livestock emissions-manure and gastroenteric releases - account for roughly 30% of methane emissions. Nash told host Tucker Carlson her farm is doing "big things to cut emissions." "We have ruminants on our farm that can digest byproducts. A good example is we feed our cows soybean meal that comes from soy oil production," she explained. "And you have to ask yourself, millions of tons per year – if we don't have cows to digest that byproduct, it has to go somewhere. It has to go to a landfill. It has to go on, you know, into a waste management. And that's going to be very harmful. That's going to leave an imprint, you know, for our country and gases going into our environment." Carlson asked if putting a diaper on a cow would even be feasible and wondered if the whole thing was a joke. "I think these people have gone to loony town. There's no possible way that I'm going to put a diaper on my cow," she stated. The Chapel Hill farmer said her cows have to be able to walk around, lay down, eat and drink water and generally live a comfortable life. "Our animals are under the best stewardship, and we want them to be as comfortable as possible. And telling me how to do my job is not the way to eliminate emissions. We have to be smart about this. We have to listen to the farmer [or] rancher and what is best for our animals." The woke environmentalists has put forth more methane than this globe can handle but yet they blame cows, they blame gas stoves, gas cars. They haven’t come up with any viable solutions other than destroying valuable paintings and emitting toxic fumes from their mouths. For the sake of their cause we see them jetting the globe, living in mansions, and buying more than they need that leaves huge carbon footprints, but they are ‘conscientious’ so somehow they are exempt. They don’t practice what they preach. They hide behind their carbon indiscretions while pointing fingers at us. Humane killing of cattle A firearm or a captive-bolt are both suitable methods for humanely killing adult cattle. The firearm should deliver at least the muzzle energy of a standard 0.22 magnum cartridge. For larger animals and bulls, 0.30 calibre high-power cartridges are recommended. For calves a rifle should deliver at least the muzzle energy of a standard 0.22 long rifle cartridge. Use of a captive bolt must deliver the correct charge and be followed by bleeding out to ensure death. Frontal method - suitable for firearm or captive bolt Aim the firearm at the point of intersection of lines taken diagonally from the top of each ear to the inside corner of the opposite eye (position A). Diagram with markings A, B and C to show recommended position on animal's head for human destruction of cattle Poll method The poll method is not recommended for cattle. Only use the poll method if accessing the frontal position is not possible. The animal is shot from above (position B) mid-way between each ear with the direction of aim down towards the muzzle of the animal. Temporal method - suitable for firearm only The animal is shot from the side so that the bullet enters the skull midway between the eye and the base of the ear on the same side of the head (position C). The bullet should be directed horizontally. The temporal position should only be used if frontal position is not possible. Note: Stunning (by captive bolt) does not necessarily result in death. Bleeding out must be carried out immediately to ensure death occurs. Blunt trauma The use of blunt trauma on newborn young calves less than 24 hours old must immediately be followed by bleeding out, while the animal is unconscious, to ensure death. There are so many reasons not to eat cows, but here are our top 10: 1. Your Body Will Thank You Eating beef products is a good way to increase your chances of becoming impotent and developing heart disease, diabetes, arthritis, and other health conditions. Every time you eat animal-derived foods, you’re also ingesting fecal material, antibiotics, dioxins, and a host of other substances, some toxic, that can accumulate in your body and remain there for years. 2. Cows Have Complex Feelings Cows are gentle social animals. They have the ability to recognize more than 100 other cows, and they form close friendships with members of their herd. Researchers report that cows grieve when their friends or family members die. Learn more fascinating facts and read awe-inspiring stories about cows and other animals in the bestselling book Animal kind. 3. Hormones: It’s What’s for Dinner To make cows grow at an unnaturally fast rate, the cattle industry implants them with pellets full of hormones. While low levels of naturally occurring hormones are found in various foods, many scientists are concerned that the artificial hormones implanted into cows cause health problems in humans who eat them. Many of these hormones are illegal in many countries. Not so delicious, right? 4. No One Should Be Tortured Cows endure routine mutilations, including branding, castration, and dehorning, that cause excruciating, prolonged pain—all without painkillers. After months on a severely crowded feedlot, they are then shipped without food or water to a slaughterhouse, where a metal rod is shot through their brains, they are hung upside down, and their throats are slit. Because line speeds are so fast, many animals are still conscious throughout the process. 5. Factory Farms Pollute Communities Runoff from factory farms and livestock grazing is one of the leading causes of pollution in our rivers and lakes. The U.S. Environmental Protection Agency notes that bacteria and viruses can be carried by the runoff and that groundwater can be contaminated. Numerous studies and government reports have shown higher rates of miscarriages, respiratory problems, and neurological diseases among people who live near factory farms. 6. Animal Agriculture Pollutes the Planet By some estimates, animal agriculture is responsible for more greenhouse gases than all of the world’s transportation systems combined. According to the United Nations, a global shift toward vegan eating is vital if we are to combat the worst effects of the climate catastrophe. 7. Even Cowboys Don’t Eat Cows Anymore Howard Lyman was a fourth-generation cattle rancher who went vegan after learning about the effects of factory farming—he now tours the country promoting a vegan lifestyle. 8. Cows Are Amazing Escapees A few cows have managed to escape from slaughterhouses. One named Emily got away from a Massachusetts slaughterhouse, leapt over a 5-foot gate, and survived for several weeks in the woods during the New England winter before she was rescued. While some escapees like Emily and Freddie (below) are released to sanctuaries, the millions of nameless cows killed by the meat industry each year aren’t so lucky. 9. Eating Meat Is Stealing Food From People in Need It’s inefficient to grow grains and other feed crops for animals—only a fraction of what we feed them is actually turned into flesh that humans can eat. The vast majority is used by the animals to live and grow. The highly respected Worldwatch Institute says, “In a world where an estimated one in every six people goes hungry each day, … grain is used more efficiently when consumed directly by humans. Continued growth in meat output is dependent on feeding grain to animals, creating competition for grain between affluent meat eaters and the world’s poor.” 10. Vegan Meat Is Better Than Ever Leaving cows and other animals off your plate is easier than ever. You can now get tasty veggie burgers at numerous restaurants, including Denny’s, Johnny Rockets, and White Castle. Check out our favorite beef replacements, all of which are delicious and cholesterol- and cruelty-free. Transport to the Slaughterhouse Cattle who survive feedlots, dairy sheds, and veal farms face a hellish trip to the slaughterhouse. They are crammed onto trucks where they typically go without food, water, or rest for the duration of the journey, which can sometimes be days. Many cows collapse in hot weather; in the cold, cows sometimes freeze to the sides of the truck until workers pry them off with crowbars. By the time the exhausted cows reach the slaughterhouse, many are too sick or injured to walk. These cows, known to the meat and dairy industries as “downers,” often have ropes or chains tied around their legs so that they can be dragged off the trucks. Of those animals who arrive at the slaughterhouse healthy enough to walk, many are frightened and don’t want to leave the truck, so they are shocked with electric prods or dragged off with chains. “Uncooperative animals are beaten, they have prods poked in their faces and up their rectums,” says a former USDA inspector. In the summertime, when it’s 90, 95 degrees, they’re transporting cattle from 1,200 to 1,500 miles away on a trailer, 40 to 45 head crammed in there …. [In the winter], can you imagine if you were in the back of a trailer that’s open and the wind chill factor is minus 50 degrees, and that trailer is going 50 to 60 miles an hour? The animals are urinating and defecating right in the trailers, and after a while, it’s going to freeze, and their hooves are right in it. If they go down—well, you can imagine lying in there for 10 hours on a trip. —Former U.S. Department of Agriculture (USDA) veterinary inspector Dr. Lester Friedlander Slaughter: ‘They Die Piece by Piece’ After they are unloaded, cows are forced through a chute and shot in the head with a captive-bolt gun meant to stun them. But because the lines move so quickly and many workers are poorly trained, the technique often fails to render the animals insensible to pain. Ramon Moreno, a longtime slaughterhouse worker, told The Washington Post that he frequently has to cut the legs off completely conscious cows. “They blink. They make noises,” he says. “The head moves, the eyes are wide and looking around. … They die piece by piece.” Another worker, Martin Fuentes, told the Post that many animals are still alive and conscious for as long as seven minutes after their throats have been cut. “The line is never stopped simply because an animal is alive.” Because the industry makes more money the more animals it kills, workers who stop to alert officials to abuses at their slaughterhouse risk losing their jobs. The meat industry thrives on a workforce made up largely of impoverished and exploited workers, many of them immigrants who can never complain about poor working conditions or cruelty to animals for fear of being deported. The best way to help put an end to this cruelty is to stop eating meat and other animal products. Order PETA’s free vegetarian/vegan starter kit today for great tips and free recipes to help you make the transition to an animal-friendly diet. The Climate Crisis and Animal Agriculture, Explained While using public transportation, shopping with reusable bags, and taking shorter showers are all commendable, none of these actions has as big an impact on the environment as what you eat does. When it comes to the climate crisis, animal agriculture is a leading culprit. It’s simple, really: Water and land are used to grow crops to feed animals. Those crops and water are used to bulk up animals for slaughter. The animals emit noxious levels of CO2, methane gas, and excrement that pollute our air and waterways. Animals are transported in semi-trucks and processed in large factory-style slaughterhouses, and their body parts are packaged and shipped across the country. Of all the agricultural land in the U.S., 80 percent is used to raise animals for food and grow grain to feed them—that’s almost half the total land mass of the lower 48 states! On top of that, nearly half of all the water used in the U.S. goes to raising animals for food. The billions of chickens, turkeys, pigs, and cows who are crammed onto factory farms produce enormous amounts of methane, both during digestion and from the acres of cesspools filled with their feces. Scientists report that every pound of methane is more than 84 times as effective as carbon dioxide is at trapping heat in our atmosphere. The U.S. Environmental Protection Agency shows that animal agriculture is the single largest source of methane emissions in the U.S. Burning fossil fuels (such as oil and gasoline) releases carbon dioxide, the primary gas responsible for the climate crisis. Producing 1 calorie from animal protein requires 11 times as much fossil fuel input—releasing 11 times as much carbon dioxide—as does producing 1 calorie from plant protein. The National Audubon Society, the World watch Institute, the Sierra Club, the Union of Concerned Scientists, and even Al Gore’s Live Earth say that raising animals for food damages the environment more than just about anything else that we do. Cattle ranching is the single biggest cause of deforestation in the Amazon rainforest, accounting for 80% of it. The good news is you don’t have to buy a hybrid car or let “the yellow mellow” in the toilet all day in order to make a difference. You have the power to help the planet every time you sit down to eat! It’s a great time to be vegan. There are more vegan meat options than ever before, and they’re available everywhere, from your local co-op to big-box stores, including Target and Walmart. With so many options to choose from, it can be hard to figure out which ones to try first—so we’ve taken away the guesswork with this handy list. Beyond Meat Innovative company Beyond Meat is single-handedly changing the vegan meat game. What’s its secret? Its mouthwatering products are made with non-GMO, gluten-free pea protein. After the sensation of the “bloody” Beyond Burger, the brand launched several other products and formed partnerships with popular chains. Now you can find Beyond Meat’s vegan ground beef, sausages, meatballs, chicken, and jerky at grocery stores nationwide. Beyond Steak is the newest addition to this lineup. It’s great in stir-fries, salads, tacos, fajitas, and other dishes. Dr. Praeger’s Dr. Praeger’s vegan burgers have been a hit since they launched in 1994, but the brand has since expanded to offer a delicious variety of vegan meat items as well. Its Pure Plant Protein line features “beefy” burgers, crispy “chicken” tenders, ground “beef,” and a vegan breakfast sausage. Although many of the brand’s products are vegan, always be sure to double-check ingredients and look for the vegan logo on the label to be sure. OMNI Vegan meat brand OMNI has made waves in the food industry with its Omni Pork products, made from pea protein, soy, shiitake mushrooms, and rice. Omni Pork Luncheon “meat” is a healthier, animal-free option to use in recipes like “Spam” musubi, fried rice, and ramen. The brand also makes vegan pork ground and strips, and it’s launched a vegan seafood line as well. Before the Butcher This meatless meat brand offers its UNCUT Plant-Based Burgers in several grocery store chains in Southern California. The savory soy-based burgers cook up great on the grill. Try them in four different varieties: Burger, Savory Chicken Burger, Roasted Turkey Burger, and Breakfast Sausage Patty. Morning Star Farms Following PETA’s talks with Kellogg’s about offering more vegan products through its Morning Star Farms and Gardenburger brands, the company announced three reformulations of products from vegetarian to vegan. The tasty, improved items, which are now dairy– and egg-free, include Morning Star Farms’ Buffalo Chik Patties, Buffalo Wings, and Chik’n Nuggets, and BBQ Chik’n Nuggets. Look for the yellow “vegan” label on products in stores now and for even more vegan products by Morning Star in the future. Gardein We love that Gardein offers fishless fish, including a golden fishless fillet, as well as mini crabless cakes. Must-try product: Classic Meatless Meatballs. Tofurky Founded in 1980, Tofurky quickly became famous for its holiday roasts, but it’s known for many other delectable vegan products as well, including deli slices, veggie dogs, tempeh bacon, vegan pizza, and more. Field Roast Made with grain meat, Field Roast products include vegan sausages, deli slices, roasts, burgers, and even a meatloaf. Its famous vegan cheese Chao Slices are a great complement to what we consider a must-try product: the Field Burger. Yves Veggie Cuisine Yves has a wide range of vegan products, including Original Meatless Jumbo Hot Dogs, and Meatless Canadian Bacon. The company was founded in 1985 and continues to provide cholesterol-free vegan meat options to a growing demographic of compassionate consumers. Trader Joe’s A trip to Trader Joe’s is a pleasant experience for any vegan, as the grocery chain carries a large array of vegan meat products. Thanks to the law of supply and demand, the more yummy meatless products you buy, the more Trader Joe’s carries—so keep up the good work! Must-try product: Chickenless Crispy Tenders. Lightlife Lightlife offers a variety of vegan meat options, which are easy to identify, thanks to a prominent “certified vegan” logo on the package. Must-try product: Smart Dogs (veggie dogs) Boca Burger Boca Burger was born when a chef in Boca Raton, Florida, wanted to make a great veggie burger his way. His creation became such a hit that he had to set up shop in a warehouse next to his restaurant—his small kitchen simply couldn’t keep up with demand. Must-try product: Spicy Chik’n Patties. Sweet Earth Natural Foods Sweet Earth is well known for its seitan, burritos, and veggie burgers, but be sure to try the company’s other products, too, such as its “bacon” and three flavors of vegan ground round. Also, keep an eye out for its Awesome Burger, made from pea protein. Check the ingredient list to make sure your choice is vegan. Grass-fed cows won't save the climate, report finds Letting livestock graze doesn’t dramatically reduce greenhouse emissions. If you thought eating only "grass-fed" hamburgers could absolve you from climate change guilt, think again. There's a lack of evidence that livestock (such as cattle, sheep, and goats) dining on grassland has a lower carbon footprint than that fed on grains, as some environmentalists and "pro-pastoralists" claim, according to a new report by an international group of researchers led by the Food Climate Research Network (FCRN), based at the University of Oxford in the United Kingdom. "Switching to grass-fed beef and dairy does not solve the climate problem—only a reduction in consumption of livestock products will do that," says one of the report's authors, Pete Smith of the University of Aberdeen in the United Kingdom. Livestock is responsible for 14.5% of global greenhouse emissions, researchers estimate. The animals emit gases such as nitrous oxide, carbon dioxide (CO2), and methane in amounts that have significantly changed our atmosphere. And the impact is growing. As more people worldwide are lifted out of poverty, many more can afford to eat meat regularly; global demand for animal products, now 14 grams per person per day, is expected to more than double by 2050. Most modern-day cattle are raised on "landless systems," also known as feedlots, where the cattle have little space, no access to pastures, and are fed a grain-based diet. Proponents of this system argue that it is an efficient way to produce meat that helps prevent conversion of forests and other ecosystems to pasture. But feedlot systems are notorious for producing hydrogen sulfide and polluting waterways with animal waste, ammonia, pathogens, and antibiotics. Moreover, some experts say, because ruminant stomachs evolved to eat grass, feeding them soy or corn results in more greenhouse gas emissions. Letting ruminants graze is a better system, some argue. Plants take up CO2 through their leaves and, when they die, leave part of it in their roots, where it remains and is converted to other forms of life; that makes soil a giant carbon sink. But human activities such as deforestation and plowing have released much of the stored carbon, and "pro-pastoralists" suggest that grazing cattle can help restore grasslands and soil, sequestering massive amounts of CO2 in the process. The cows' manure would also recycle nutrients such as nitrogen and phosphorous to the soil, encouraging the growth of new vegetation and sequestering even more carbon. But the 127-page FCRN report released today, Grazed and Confused, says there is no evidence that grass-grazing cattle will make a difference. Grass-fed cattle do contribute to CO2 sequestration, the international group concluded after sifting through more than 100 papers—but only under ideal conditions. When too many animals roam a field, they will trample plants and soil and impede carbon storage; when it's too wet, carbon uptake is impeded as well. And even under the best of conditions, carbon sequestration is not at levels high enough to counteract the ruminants' own emissions, the report says. The findings don't sway advocates of grazing. Richard Young of the Sustainable Food Trust in Bristol, U.K., says the report is too quick to dismiss the importance of grazing in some regions. "For me it's very simple," he says. "In countries like the U.K. and Ireland, and on rangelands where rainfall is too unreliable for much crop production, we should continue to encourage and make possible ruminant production." Legislation and policy can help prevent overstocking, he says. "Farming becomes sustainable when it looks like an ecosystem," adds Richard Manning, the Helena, Montana–based author of Grassland: The History, Biology, Politics and Promise of the American Prairie. "It works when we mimic natural systems. And we have to include animals, because that's what's found in nature." Manning says the report also ignores other services grasslands provide, such as absorbing flood water and filtering runoff. And as the report acknowledges, conventionally raised beef has other environmental issues, Manning points out, such as increasing the demand for grains, and therefore cropland. In the end, the real solution is reducing global meat consumption, says Tim Benton, who studies sustainable agro-ecological systems at the University of Leeds in the United Kingdom. "Our ever-increasing demand for meat is driving the planet in an unsustainable direction," Benton says. "No one farming system will fix it." What’s the beef with cows and the climate crisis? Reducing methane emissions is seen as the biggest opportunity for slowing global heating by 2040. About a third of human-caused methane emissions come from livestock, mostly from beef and dairy cattle, produced in the digestive process that allows ruminants (hoofed animals including cows, sheep and goats with four-part stomachs) to absorb plants. Cows and other farm animals produce about 14% of human-induced climate emissions, and it is methane from their burps and manure that is seen as both the biggest concern and best opportunity for tackling global heating. Although methane breaks down relatively quickly in the atmosphere, it is a more potent greenhouse gas than carbon dioxide. Reducing these emissions has been touted as one of the most immediate opportunities to slow global heating ahead of the Cop26 UN climate talks in Glasgow. “Cutting methane is the biggest opportunity to slow warming between now and 2040,” Durwood Zaelke, a lead reviewer for the Intergovernmental Panel on Climate Change, said in August. Options for reducing methane include alternative feeds for cattle, reducing food loss and waste, and cutting meat and dairy production. The UN wants a shift away from outsized meat and dairy industries, especially in high-income countries. Yet, production continues to rise. While the US and EU made a joint pledge last month to reduce methane emissions by almost a third in the next decade, there are no specific commitments for the farming sectors. “No country has a real target to reduce its livestock-related emissions or meat consumption,” says Christine Chemnitz, head of agricultural policy at Heinrich Böll Stiftung, an environmental NGO. New Zealand is the only country to pass legislation to cut greenhouse gases from livestock, but with farming emissions still rising, the government has been advised cow numbers will need to be cut to meet targets. The UK’s legally binding commitment to be net zero by 2050 has no specific targets for the farming sector. The government’s net zero plan only goes as far as committing that “75% of farmers in England will be engaged in low-carbon practices by 2030”. Scottish government climate plans have set a target for reducing emissions from farming to 9% below 2018 levels by 2032, but include no specifics on livestock. In Europe, Denmark has recently passed a legally binding target to reduce climate emissions from the agricultural sector by at least 55% by 2030 compared with 1990 levels, but again nothing specific on livestock. In the US, the state of California has a target for reducing emissions from the livestock sector by 40% below 2013 levels by 2030, but is not on track to meet that target. “The legally binding targets that we see from countries are not sector specific. They tend to set emissions targets with flexibility about how they are achieved,” says Ben Henderson, agricultural policy analyst at the Organisation for Economic Co-operation and Development (OECD). Brazil and Argentina, two of the biggest producers of beef products and animal feed crops in the world, are reported to have argued strongly against UN recommendations that reducing meat consumption is necessary to cut greenhouse gas emissions. While countries may be wary of being tied into actions, the EU’s target of reducing emissions by at least 55% by 2030 is one commitment that is “definitely not fulfillable without reductions in livestock and meat consumption”, says Chemnitz. Northern Ireland, which has seen an increase in meat production in the past decade, could require an 86% cut in cattle and sheep numbers to meet its net zero target. While the Irish government has been advised that a 51% reduction in climate emissions by 2030 is not achievable with its ever-expanding dairy industry. “Like climate itself a decade or two ago, the science for needing to address agriculture and diets is strong, but the political will to skew the system to making [environmentally] harmful things less available and better things, like fruit and veg, more available and cheaper, and helping the market adjust to improve people’s health and the planet is lacking,” says Prof Tim Benton, research director at Chatham House. Despite the absence of climate-specific targets for livestock farming in Europe, there are environmental policies that could restrict the meat and dairy sectors. The Netherlands, for example, has recently been forced to propose radical plans to cut livestock numbers by almost a third to help lower ammonia pollution. Meat and dairy giants feed climate crisis by dragging their heels on methane World’s biggest livestock corporations ‘given free pass by governments’ over lack of clear targets to reduce emissions, say campaigners. A failure to take action on methane emissions by the world’s biggest meat and dairy companies is fuelling the climate crisis, say campaigners who have compiled the first ranking of what the animal protein sector is doing about the short-lived but potent greenhouse gas. Livestock generate about 32% of anthropogenic, or human-generated, methane, mainly from the planet’s billion-plus cattle. The new ranking, published today, names the three worst-performing meat and dairy corporations as two French companies – Groupe Bigard and Lactalis – and the Japanese company Itoham. The ranking was based on an examination of the companies’ climate targets “to see if they had any methane action plans or reporting and to see what research they were doing”, said Nuša Urbancic of Changing Markets Foundation, the ranking’s co-author. Even companies that ranked best – Switzerland’s Nestlé, France’s Danone and New Zealand’s Fonterra – were doing too little, said the report. For example, none of the 20 companies, which together represent the “vast majority” of livestock sector emissions, have concrete methane reduction targets, it said. Leading climate scientists have warned that methane is playing an ever greater role in global heating. Cutting methane emissions, it has been said, is the strongest lever we have to slow climate heating over the next 25 years. Cattle What’s the beef with cows and the climate crisis? Read more The company closest to having a methane action plan, the ranking found, was Nestlé, although it failed to “include any milestones or key performance indicators”. Anne Mottet, livestock director at the UN’s Food and Agriculture Organization, said companies were under no obligation to report emissions. However, she said the natural links between animal agriculture, methane, climate, food security and nutrition, all of which must be carefully balanced, made it “very important for governments and NGOs to engage with food companies on methane”. Although more than half the ranked companies were undertaking research into methane reduction, mainly via methane-reducing feed, the report said none appeared to be contemplating lowering animal numbers or replacing animals with other protein sources. “Most [of the ranked] companies are investing in alternative proteins, but [they are not] looking at alternative proteins as a replacement for animal production,” said Urbancic, who added that meat and dairy corporations were being “given a free pass by governments”. Responding to the criticisms, Groupe Bigard sent a report showing a 9% reduction in greenhouse gas emissions since 2015, but made no mention of methane. Fonterra said it includes methane from livestock in its annual sustainability report and that its “aspiration” is to reach net zero carbon by 2050. Nestlé said its ambition was to halve its emissions by 2030 and achieve net zero by 2050 at the latest. “One of the specific solutions we are exploring is related to the diet and digestion of livestock animals. By using feed alternatives, we can help minimise methane emissions,” it said. Danone said that while it did not have specific methane reduction targets, they were included in its ambition to reach net zero by 2050. Lactalis said it was exploring solutions to reduce methane emissions through innovation in feed, increasing yields per cow and providing technical support to farmers. Other companies did not respond to requests for comment or said they had no comment. Are Cows Climate Killers? Chicken, beef or pork: they might land on your plate, but are they climate killers? That debate has picked up steam in recent years amid greater awareness of climate issues and a growing trend of vegetarianism. American author Jonathan Safran Foer brought the issue to the forefront with his controversial book Eating Animals in which he condemns factory farming and commercial fisheries. Climate scientists and agricultural experts around the world, though, are on the fence. They are still working to determine the extent of the impact of the livestock industry on the environment. What remains undisputed is that animal husbandry does generate harmful emissions. Firstly, the animals themselves release emissions — cows, for example, produce methane gas in the digestion process. In addition, the entire industry contributes to the greenhouse gas effect, from the fertilizer on the fields to the transport of feed for the animals and the use of milking machines. The job of scientists, then, is to figure out just how high those emissions levels are. Yet they often use different research methods or factors in measuring emissions and come up with different results. And that has sparked a debate over which numbers to trust. The Food and Agriculture Organization (FAO) says that animal husbandry is responsible for 18 percent of global greenhouse gas emissions, based on a 2006 study called “Livestock’s Long Shadow”. But in 2009, the Worldwatch Institute (WWI) released a study called “Livestock and climate change” — authored by two former World Bank environmental specialists, Robert Goodland and Jeff Anhang — that placed the emissions level at an astonishing 51 percent. Finding middle ground Klaus Butterbach-Bahl is researching the relation between livestock and climate change at the Karlsruhe Institute of Technology in Germany and the Livestock Research Institute in Nairobi, Kenya, and says he himself wonders how the measurements can vary as much as they do. Butterbach-Bahl and his colleagues believe that agriculture worldwide contributes to a third of global greenhouse gas emissions — a number he says has been published various times. Danish climate researcher Sonja Vermeulen and Oxford University professor John Ingram published a cornerstone, frequently cited study in 2012 called “Climate Change and Food Systems” in which they also attributed a third of global emissions to livestock. “The one-third value is considered the standard now,” Butterbach-Bahl says. “That incorporates changes in land use and the resulting effects on the climate.” When rainforest land in Brazil is cleared for a soybean farm, for example, crucial carbon storage capacity is destroyed: the soil binds CO2 and the forest itself acts as a massive carbon sink. The dark side of meat By including changes in land use, this form of analysis goes deeper than the FAO study. But how do researchers come to 51 percent? The Albert Schweitzer Foundation, a German animal protection organization, took a closer look and compared the WWI and FAO studies in detail. They found that both parties provided inconclusive data: the WWI exaggerated the data while the FAO took too narrow a perspective and worked with old data, the group says. The reality is that climate studies remain a world apart. The WWI, like many organizations, measures methane emissions from cows separately because the gas is considered 25 times more harmful than CO2. But the institute also includes lesser-known, more obscure factors, like the effect that the animals’ breathing has on global warming, and the number of missed opportunities to reforest plots of land. Those quantities make the entire evaluation difficult to understand, argue some. “You then have to wonder if you should have calculated every type of missed opportunity,” researchers at the Albert Schweizer say. Vegetarianism and the sacred cow All the contradictory data has sparked a new debate in Germany about vegetarianism and eco-friendly eating patterns. At the center of the discussion is the livestock industry’s high emissions rate. But veterinarian and author Anita Idel believes that livestock animals have been wrongly labeled as climate killers. She calls cows “landscape gardeners“ that have contributed to soil fertility for thousands of years. Not to mention that grazing generates humus, which binds CO2. “Most studies on the impact of livestock on the climate are unscientific,“ she argues, pointing out that researchers often take into account only one side of the problem. Sustainable livestock production avoids using synthetic fertilizers and relies on grass as feed rather than grains, soybeans or corn plants, Idel points out. “There is a massive need for more research comparing the various systems of animal husbandry,” she says. Instead, she believes the animals’ effect is often studied within the confines of industrial agriculture, which is already a climate offender. And Idel says synthetic nitrogen fertilizers that generate nitrous oxide are 300 times more harmful to the environment than CO2. “Limiting your studies to methane is interest-based and discriminates against sustainable agriculture,“ she says. Klaus Butterbach-Bahl says the answer is simple: the livestock industry must change, because too many animals over-graze land too often, and too intensely. Such degraded areas can no longer bind CO2. “We have to get away from that, just like we need to stop focusing on consuming large amounts of meat in our daily lives. A balanced diet would do us and the climate good,“ he says. “Your piece of schnitzel doesn’t have to be bigger than your plate — there’s simply no reason for that.” W0W! Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration. https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear.

Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? ou may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. Advances have also been made in developing crops that mature faster and tolerate aluminum, boron, salt, drought, frost, and other environmental stressors, allowing plants to grow in conditions where they might not otherwise flourish (Table 1; Takeda & Matsuoka, 2008). Other applications include the production of nonprotein (bioplastic) or nonindustrial (ornamental plant) products. A number of animals have also been genetically engineered to increase yield and decrease susceptibility to disease. For example, salmon have been engineered to grow larger (Figure 1) and mature faster (Table 1), and cattle have been enhanced to exhibit resistance to mad cow disease (United States Department of Energy, 2007). The pharmaceutical industry is another frontier for the use of GMOs. In 1986, human growth hormone was the first protein pharmaceutical made in plants (Barta et al., 1986), and in 1989, the first antibody was produced (Hiatt et al., 1989). Both research groups used tobacco, which has since dominated the industry as the most intensively studied and utilized plant species for the expression of foreign genes (Ma et al., 2003). As of 2003, several types of antibodies produced in plants had made it to clinical trials. The use of genetically modified animals has also been indispensible in medical research. Transgenic animals are routinely bred to carry human genes, or mutations in specific genes, thus allowing the study of the progression and genetic determinants of various diseases. Potential GMO Applications Many industries stand to benefit from additional GMO research. For instance, a number of microorganisms are being considered as future clean fuel producers and biodegraders. In addition, genetically modified plants may someday be used to produce recombinant vaccines. In fact, the concept of an oral vaccine expressed in plants (fruits and vegetables) for direct consumption by individuals is being examined as a possible solution to the spread of disease in underdeveloped countries, one that would greatly reduce the costs associated with conducting large-scale vaccination campaigns. Work is currently underway to develop plant-derived vaccine candidates in potatoes and lettuce for hepatitis B virus (HBV), enterotoxigenic Escherichia coli (ETEC), and Norwalk virus. Scientists are also looking into the production of other commercially valuable proteins in plants, such as spider silk protein and polymers that are used in surgery or tissue replacement (Ma et al., 2003). Genetically modified animals have even been used to grow transplant tissues and human transplant organs, a concept called xenotransplantation. The rich variety of uses for GMOs provides a number of valuable benefits to humans, but many people also worry about potential risks. Risks and Controversies Surrounding the Use of GMOs Despite the fact that the genes being transferred occur naturally in other species, there are unknown consequences to altering the natural state of an organism through foreign gene expression. After all, such alterations can change the organism's metabolism, growth rate, and/or response to external environmental factors. These consequences influence not only the GMO itself, but also the natural environment in which that organism is allowed to proliferate. Potential health risks to humans include the possibility of exposure to new allergens in genetically modified foods, as well as the transfer of antibiotic-resistant genes to gut flora. Horizontal gene transfer of pesticide, herbicide, or antibiotic resistance to other organisms would not only put humans at risk, but it would also cause ecological imbalances, allowing previously innocuous plants to grow uncontrolled, thus promoting the spread of disease among both plants and animals. Although the possibility of horizontal gene transfer between GMOs and other organisms cannot be denied, in reality, this risk is considered to be quite low. Horizontal gene transfer occurs naturally at a very low rate and, in most cases, cannot be simulated in an optimized laboratory environment without active modification of the target genome to increase susceptibility (Ma et al., 2003). In contrast, the alarming consequences of vertical gene transfer between GMOs and their wild-type counterparts have been highlighted by studying transgenic fish released into wild populations of the same species (Muir & Howard, 1999). The enhanced mating advantages of the genetically modified fish led to a reduction in the viability of their offspring. Thus, when a new transgene is introduced into a wild fish population, it propagates and may eventually threaten the viability of both the wild-type and the genetically modified organisms. Unintended Impacts on Other Species: The Bt Corn Controversy One example of public debate over the use of a genetically modified plant involves the case of Bt corn. Bt corn expresses a protein from the bacterium Bacillus thuringiensis. Prior to construction of the recombinant corn, the protein had long been known to be toxic to a number of pestiferous insects, including the monarch caterpillar, and it had been successfully used as an environmentally friendly insecticide for several years. The benefit of the expression of this protein by corn plants is a reduction in the amount of insecticide that farmers must apply to their crops. Unfortunately, seeds containing genes for recombinant proteins can cause unintentional spread of recombinant genes or exposure of non-target organisms to new toxic compounds in the environment. The now-famous Bt corn controversy started with a laboratory study by Losey et al. (1999) in which the mortality of monarch larvae was reportedly higher when fed with milkweed (their natural food supply) covered in pollen from transgenic corn than when fed milkweed covered with pollen from regular corn. The report by Losey et al. was followed by another publication (Jesse & Obrycki, 2000) suggesting that natural levels of Bt corn pollen in the field were harmful to monarchs. Debate ensued when scientists from other laboratories disputed the study, citing the extremely high concentration of pollen used in the laboratory study as unrealistic, and concluding that migratory patterns of monarchs do not place them in the vicinity of corn during the time it sheds pollen. For the next two years, six teams of researchers from government, academia, and industry investigated the issue and concluded that the risk of Bt corn to monarchs was "very low" (Sears et al., 2001), providing the basis for the U.S. Environmental Protection Agency to approve Bt corn for an additional seven years. Unintended Economic Consequences Another concern associated with GMOs is that private companies will claim ownership of the organisms they create and not share them at a reasonable cost with the public. If these claims are correct, it is argued that use of genetically modified crops will hurt the economy and environment, because monoculture practices by large-scale farm production centers (who can afford the costly seeds) will dominate over the diversity contributed by small farmers who can't afford the technology. However, a recent meta-analysis of 15 studies reveals that, on average, two-thirds of the benefits of first-generation genetically modified crops are shared downstream, whereas only one-third accrues upstream (Demont et al., 2007). These benefit shares are exhibited in both industrial and developing countries. Therefore, the argument that private companies will not share ownership of GMOs is not supported by evidence from first-generation genetically modified crops. GMOs and the General Public: Philosophical and Religious Concerns In a 2007 survey of 1,000 American adults conducted by the International Food Information Council (IFIC), 33% of respondents believed that biotech food products would benefit them or their families, but 23% of respondents did not know biotech foods had already reached the market. In addition, only 5% of those polled said they would take action by altering their purchasing habits as a result of concerns associated with using biotech products. According to the Food and Agriculture Organization of the United Nations, public acceptance trends in Europe and Asia are mixed depending on the country and current mood at the time of the survey (Hoban, 2004). Attitudes toward cloning, biotechnology, and genetically modified products differ depending upon people's level of education and interpretations of what each of these terms mean. Support varies for different types of biotechnology; however, it is consistently lower when animals are mentioned. Furthermore, even if the technologies are shared fairly, there are people who would still resist consumable GMOs, even with thorough testing for safety, because of personal or religious beliefs. The ethical issues surrounding GMOs include debate over our right to "play God," as well as the introduction of foreign material into foods that are abstained from for religious reasons. Some people believe that tampering with nature is intrinsically wrong, and others maintain that inserting plant genes in animals, or vice versa, is immoral. When it comes to genetically modified foods, those who feel strongly that the development of GMOs is against nature or religion have called for clear labeling rules so they can make informed selections when choosing which items to purchase. Respect for consumer choice and assumed risk is as important as having safeguards to prevent mixing of genetically modified products with non-genetically modified foods. In order to determine the requirements for such safeguards, there must be a definitive assessment of what constitutes a GMO and universal agreement on how products should be labeled. These issues are increasingly important to consider as the number of GMOs continues to increase due to improved laboratory techniques and tools for sequencing whole genomes, better processes for cloning and transferring genes, and improved understanding of gene expression systems. Thus, legislative practices that regulate this research have to keep pace. Prior to permitting commercial use of GMOs, governments perform risk assessments to determine the possible consequences of their use, but difficulties in estimating the impact of commercial GMO use makes regulation of these organisms a challenge. History of International Regulations for GMO Research and Development In 1971, the first debate over the risks to humans of exposure to GMOs began when a common intestinal microorganism, E. coli, was infected with DNA from a tumor-inducing virus (Devos et al., 2007). Initially, safety issues were a concern to individuals working in laboratories with GMOs, as well as nearby residents. However, later debate arose over concerns that recombinant organisms might be used as weapons. The growing debate, initially restricted to scientists, eventually spread to the public, and in 1974, the National Institutes of Health (NIH) established the Recombinant DNA Advisory Committee to begin to address some of these issues. In the 1980s, when deliberate releases of GMOs to the environment were beginning to occur, the U.S. had very few regulations in place. Adherence to the guidelines provided by the NIH was voluntary for industry. Also during the 1980s, the use of transgenic plants was becoming a valuable endeavor for production of new pharmaceuticals, and individual companies, institutions, and whole countries were beginning to view biotechnology as a lucrative means of making money (Devos et al., 2007). Worldwide commercialization of biotech products sparked new debate over the patentability of living organisms, the adverse effects of exposure to recombinant proteins, confidentiality issues, the morality and credibility of scientists, the role of government in regulating science, and other issues. In the U.S., the Congressional Office of Technology Assessment initiatives were developed, and they were eventually adopted worldwide as a top-down approach to advising policymakers by forecasting the societal impacts of GMOs. Then, in 1986, a publication by the Organization for Economic Cooperation and Development (OECD), called "Recombinant DNA Safety Considerations," became the first intergovernmental document to address issues surrounding the use of GMOs. This document recommended that risk assessments be performed on a case-by-case basis. Since then, the case-by-case approach to risk assessment for genetically modified products has been widely accepted; however, the U.S. has generally taken a product-based approach to assessment, whereas the European approach is more process based (Devos et al., 2007). Although in the past, thorough regulation was lacking in many countries, governments worldwide are now meeting the demands of the public and implementing stricter testing and labeling requirements for genetically modified crops. Increased Research and Improved Safety Go Hand in Hand Proponents of the use of GMOs believe that, with adequate research, these organisms can be safely commercialized. There are many experimental variations for expression and control of engineered genes that can be applied to minimize potential risks. Some of these practices are already necessary as a result of new legislation, such as avoiding superfluous DNA transfer (vector sequences) and replacing selectable marker genes commonly used in the lab (antibiotic resistance) with innocuous plant-derived markers (Ma et al., 2003). Issues such as the risk of vaccine-expressing plants being mixed in with normal foodstuffs might be overcome by having built-in identification factors, such as pigmentation, that facilitate monitoring and separation of genetically modified products from non-GMOs. Other built-in control techniques include having inducible promoters (e.g., induced by stress, chemicals, etc.), geographic isolation, using male-sterile plants, and separate growing seasons. GMOs benefit mankind when used for purposes such as increasing the availability and quality of food and medical care, and contributing to a cleaner environment. If used wisely, they could result in an improved economy without doing more harm than good, and they could also make the most of their potential to alleviate hunger and disease worldwide. However, the full potential of GMOs cannot be realized without due diligence and thorough attention to the risks associated with each new GMO on a case-by-case basis. GMO toxicity: fears and scientific analysis After genetically modified foods were introduced in the United States a few decades ago, people independently reported toxic effects caused by GMOs. One example is an anti-GMO advocacy group called the Institute for Responsible Technology (IRT), which reported that rats fed a diet containing a GMO potato had virtually every organ system adversely affected after just ten days of feeding. The IRT stated that the toxicity was the result of genetic modification techniques and not a specific case for that particular potato. They claimed the process of making the GMO caused it to be toxic and thus all GMOs were high risk for toxicity. Scientists across the U.S. and the rest of the world have sought to rigorously test the assertions of the IRT and others to uncover any possible toxicity caused by GMOs. To this end, many different types of modifications in various crops have been tested, and the studies have found no evidence that GMOs cause organ toxicity or other adverse health effects. An example of this research is a study carried out on a type of GMO potato that was genetically modified to contain the bar gene. The product of the bar gene is an enzyme that can detoxify herbicides and thus protects the potato from herbicidal treatment. In order to see if this GMO potato would have adverse effects on consumer health like those claimed by the IRT, a group of scientists at the National Institute of Toxicological Research in Seoul, Korea fed rats diets containing either GMO potato or non-GMO potato. For each diet, they tracked male and female rats. To carefully analyze the rats’ health, a histopathological examination of tissues and organs was conducted after the rats died. Histopathology is the examination of organs for disease at the microscopic level (think pathologist doing a biopsy). Histopathological examinations of the reproductive organs, liver, kidneys, and spleen showed no differences between GMO-eating and non-GMO-eating animals. Nobody has ever been killed by exposure to gamma rays from a cobalt-60 source used in food irradiation. But people die all the time from food poisoning that is preventable by this technology. We just need to put our worries in the proper perspective. One anti-irradiation advocate was heard to say: “When I shop, I seek mold as a confirmation that the food I am buying is not irradiated.” What silliness. Food irradiation is a technology used to improve the safety and extend the shelf life of foods by reducing or eliminating microorganisms and insects. It is considered a “cold” method, meaning it doesn’t use heat to kill germs, unlike pasteurization and canning which use heat. Food irradiation works by exposing food products to ionizing radiation, making them safer for the consumer. Irradiation does not make foods radioactive, compromise nutritional quality, or noticeably change the taste, texture, or appearance of food. In fact, any changes made by irradiation are so minimal that it is not easy to tell if a food has been irradiated. Food irradiation (the application of ionizing radiation to food) is a technology that improves the safety and extends the shelf life of foods by reducing or eliminating microorganisms and insects. Like pasteurizing milk and canning fruits and vegetables, irradiation can make food safer for the consumer. The Food and Drug Administration (FDA) is responsible for regulating the sources of radiation that are used to irradiate food. The FDA approves a source of radiation for use on foods only after it has determined that irradiating the food is safe. Irradiation can serve many purposes. Prevention of Foodborne Illness – to effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli). Preservation – to destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods. Control of Insects – to destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for other pest-control practices that may harm the fruit. Delay of Sprouting and Ripening – to inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity. Sterilization – irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or Covid 19 shot's and or undergoing chemotherapy. Foods that are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use. There are three sources of radiation approved for use on foods. Gamma rays are emitted from radioactive forms of the element cobalt (Cobalt 60) or of the element cesium (Cesium 137). Gamma radiation is used routinely to sterilize medical, dental, and household products and is also used for the radiation treatment of cancer. X-rays are produced by reflecting a high-energy stream of electrons off a target substance (usually one of the heavy metals) into food. X-rays are also widely used in medicine and industry to produce images of internal structures. Electron beam (or e-beam) is similar to X-rays and is a stream of high-energy electrons propelled from an electron accelerator into food. The FDA has evaluated the safety of irradiated food for more than 30 years and has found the process to be safe. The World Health Organization (WHO), the Centers for Disease Control and Prevention (CDC) and the U.S. Department of Agriculture (USDA) have also endorsed the safety of irradiated food. The FDA has approved a variety of foods for irradiation in the United States including: Beef and Pork - Crustaceans (e.g., lobster, shrimp, and crab) - Fresh Fruits and Vegetables - Lettuce and Spinach - Poultry - Seeds for Sprouting (e.g., for alfalfa sprouts) - Shell Eggs - Shellfish - Molluscan - (e.g., oysters, clams, mussels, and scallops) - Spices and Seasonings. The FDA requires that irradiated foods bear the international symbol for irradiation. Look for the Radura symbol along with the statement “Treated with radiation” or “Treated by irradiation” on the food label. Bulk foods, such as fruits and vegetables, are required to be individually labeled or to have a label next to the sale container. The FDA does not require that individual ingredients in multi-ingredient foods (e.g., spices) be labeled. It is important to remember that irradiation is not a replacement for proper food handling practices by producers, processors, and consumers. Irradiated foods need to be stored, handled, and cooked in the same way as non-irradiated foods, because they could still become contaminated with disease-causing organisms after irradiation if the rules of basic food safety are not followed. irradiated food will kill you ? Irradiation is used to reduce or remove pathogens, such as bacteria and molds, that spoil food and cause food poisoning and other illness. It works by applying radiant energy waves to the food which absorbs energy and kills the bacteria that can cause food poisoning in a similar way that heat energy kills bacteria when food is cooked. Is Food Irradiation Dangerous? Try asking people what they are more scared of, exposing food to nuclear radiation or eating food contaminated by E. coli, Listeria or Salmonella bacteria. It’s a safe bet that many would rather take their chances with bacterial food poisoning than with food irradiation. Too bad because food irradiation can reduce the risk of bacterial food poisoning, but public fear keeps the technology from being more widely applied than it currently is. Try asking people what they are more scared of, exposing food to nuclear radiation or eating food contaminated by E. coli, Listeria or Salmonella bacteria. It’s a safe bet that many would rather take their chances with bacterial food poisoning than with food irradiation. Too bad because food irradiation can reduce the risk of bacterial food poisoning, but public fear keeps the technology from being more widely applied than it currently is. And this fear is mostly irrational. The idea behind food irradiation is to destroy bacteria by exposing them to free radicals which are highly reactive and can interrupt cell division. The needed free radicals are generated by bombarding the food with gamma rays released from a cobalt-60 source. This does not make the food radioactive or dangerous in any way. Food irradiation technology has been around a longtime and today most of the spices, herbs and dried vegetables we import are treated in this fashion without any problem ever having appeared. The technique can be used to prevent sprouting in potatoes, extend the shelf life of strawberries and reduce insect infestation in mangoes and papayas. The real potential benefit, though, would be in treating fresh and frozen meat to reduce the risk of Salmonella, E. coli and Listeria poisoning. The latter is a serious concern with ready- to-eat meat products such as sausages, luncheon meats and cooked ham. In any case, anyone desiring to avoid irradiated foods could easily do so because by law such foods have to be labeled with the symbol known as the radura. Some anti-irradiation activists claim that exposing foods to gamma rays destroys nutrients and gives rise to what they call unique “radiolytic products” of unknown toxicity. Gamma rays from cobalt-60 can destroy some of the A,C,E, and B vitamins but under the conditions used this effect is very small. True, on exposure to irradiation chemical bonds are broken and new molecules can form. Most have not been identified and tested but formaldehyde does form in irradiated starch, benzene in meat, peroxides in plant tissues and formic acid in sucrose. All such radiolytic products total no more than 30 ppm. There is more benzene in non-irradiated dairy products than in meat that has been irradiated. Countries such as Israel use irradiation on a large scale and no problems have been noted. In fact, some studies have shown that irradiation increases the concentration of some beneficial substances such as flavanols in citrus fruits. The one realistic concern with food irradiation concerns the cobalt-60 source. This has to be transported to the irradiation facility and in theory accidents can happen along the way. But current methods of transporting radioactive materials are very sophisticated and accidental release of radiation is extremely unlikely. Nobody has ever been killed by exposure to gamma rays from a cobalt-60 source used in food irradiation. But people die all the time from food poisoning that is preventable by this technology. We just need to put our worries in the proper perspective. One anti-irradiation advocate was heard to say: “When I shop, I seek mold as a confirmation that the food I am buying is not irradiated.” What silliness. Needless to say, some molds are highly toxic. Genetically modified organism (GMO) patents refer to intellectual property rights that the United States government issues to inventors of GMOs as a form of protection against infringement. GMOs are food products that have been artificially modified through genetic engineering to possess new traits and benefits. We currently live in the dawn of the age of modern biotechnology which has delivered many benefits to various industries, including that of the agricultural sector. Some of these benefits, which are passed onto society as a whole, have come thanks to companies being able to protect their intellectual property via patents, including genetically-modified organisms (GMO’s). However, there has been an aggressive push from science denialists from the anti-GMO camp to demonize this technology, which has combined with those who are against intellectual property rights and patent laws. This article examines the background to agribiotech and patent protection, arguments for and against GMO patents, and a final reasoning as to why the latter group are incorrect in their anti-science position. Introduction Humans have been engaging in biotechnology (that is, the use of living organisms and manipulation of their genes to produce goods) since the dawn of civilization; just look at the exploitation of yeast for the fermentation process to produce beer in ancient Sumeria and Babylonia in ~7000 BCE (Colwell, 2017). However, it wasn’t until 1972, when Herbert Boyer and Stanley Cohen first transferred DNA from one microorganism to another, that we found ourselves in the dawn of modern biotechnology (Cohen, et al., 1973). In contrast to the past, we now have a plethora of sophisticated and precise tools (such as the now famous method known as CRISPR) at our disposal to manipulate the genes of organisms to develop desired products (Gao, 2018). However, these tools have not come cheap, and are in fact the fruits of years of research and an enormous injection of capital. In fact, in the United States, it takes, on average, 8 years and $136 million to develop a new genetically-modified (GM) product for agricultural use, including getting through the intense regulatory hurdles (McDougall, 2011). Due to this significant investment, scientists, universities, and companies need to ensure staunch protection around their intellectual property (IP), and the most common method involves the use of patents. Patents, as defined by the World Intellectual Property Organisation (WIPO), are ‘an exclusive right granted for an invention, which is a product or a process that provides, in general, a new way of doing something, or offers a new technical solution to a problem’ (WIPO, n.d.). They afford the owners of a granted patent the right to exclude others from exploiting their IP for a period of, most commonly, 20 years. (Gwartney, 2009). This creates a temporary monopoly where the inventors have a chance (not a guarantee) to recoup expenses associated with the R&D that has gone into the development of a patented invention, without worrying about unfair competition (Clark, 2011). This is particularly important in the biomedical and biotechnological fields given the exceptionally high R&D costs associated with innovating. In fact, contrary to popular myth, patents in these fields do not hinder innovation, but rather facilitate it thanks to the use of licensing agreements, research exemptions from patent protections, and competitors being able to see the publicly available publish patent to then attempt to jump ahead to the next step in development (Clark, 2011). This article will present common arguments used both in favour of and against patenting genetically-modified organisms (GMO’s) in the agribiotech industry. Finally, the myths, misconceptions, and lies utilized by the anti-GMO and patent-skeptic community will be debunked through an evidence-based approach. Debunking the Misconceptions & Solidifying the Case for GMO Patent Rights Firstly, from a scientific perspective, one needs to merely look at the stark contrast in the type of references making claims about GMO’s and patents, with those against typically appearing in mere newspapers, blogs, and biased non-governmental organizations, rather than quality, peer-reviewed scientific and legal literature. Regarding the potential for environmental risk regarding the release of GMO’s, they are extensively tested with none causing problems, and also there is the worse risk of not using GMO crops to tackle food issues (Hall, 2016). And in terms of potential for future harm, well that applies to non-GMO’s too, but as study after study mounts showing the safety of GMO’s, the likelihood of an issue arising nears zero (Skeptical, 2015). One of the silliest arguments against GMO’s is the naturalistic fallacy, which is a logically fallacious argument; remember, smallpox is natural, floods are natural: nature simply does not care (Daston, 2015). It should also go without saying, that religious arguments are not to be taken seriously when we have a more rigorous system for understanding the world; science (Haggarty-Weir, 2018). Science and the scientific method are the best tools we have for exploring our understanding of the world around us and how things work. So any scientific issues should be dealt with scientifically, and not through delusion (aka, religion). In terms of the anti-patent arguments, the Supreme Court decision in 2013 has often been misrepresented; in fact synthetic genes are indeed patentable (Klusty & Weinmeyer, 2015). Also there were numerous issues with the reasoning used in the Myriad genetics case, but that’s still legally debatable. Next, when people bring up the terminator technology they are being either disingenuous or are ignorant, since the terminator technology has never actually been commercially used (Monsanto, 2017). Further, this is an issue of contracts law, not patent law (Scott, 2017). The argument of patents stifling innovation is also something that has been thoroughly debunked, and interested readers are encouraged to check out Clark, 2011 (see figure below) and Zhou, 2015. Finally, the argument that the patent litigation system favors big business due to the requisite costs is simply not GMO patent-specific and regards legal system reform (Gyles, 2014). I do agree that we should be aiming to equal legal playing fields, but that applies to all areas of society. Conclusions - Exploiting patents for GMO’s helps human society significantly advance, especially in the agricultural sector. It is imperative that we address the issue of GMO’s through the lens of science. That is to say, evidence over ideology. Otherwise we all risk losing out.

Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. “In the U.S., more than 29 million cows suffer and die in the meat and dairy industries every year.” (PETA) Over 50 years ago, before factory farming was born, cow meat was fresh and free of hormones, antibiotics, preservatives, flavor enhancers, mad cow disease, E. coli, age-delayers and additives. Now, artificial manipulation begins before the cows are even born. They are given hormones to make conception timing more efficient for the factories, not the animals. Calves are dehorned, castrated, branded and tagged. They are given multiple vaccinations and antibiotics (often mixed in their feed) to fend off disease. Pumped with growth steroids and fed with “food” used to bulk them up and bring in more money per pound. Cows’ digestive systems were meant to graze grass but the high-volume industry feeds them a grain (and by-products) diet to keep meat cases stocked no matter the season. The antibiotic-laden grain leads to liver abscesses, acidosis in their rumens, illnesses and death. By-products mixed with their feed can range from stale junk food, gum with wrappers, heat-treated garbage, chicken feathers, urea and worst of all--more cows (the reason behind mad cow disease: feeding meat to an herbivore)! Thankfully, in 2004, the FDA restricted cows from being fed mammalian blood products as it was directly linked with mad cow disease. The calves have it bad, but the older cows face no better conditions. The moms are traumatically separated from their calves and given more drugs to make their milk continue to flow. These days, cows are slaughter-ready at just one or two years old. This quick turnaround benefits only the commercial beef industry. It decreases the meat’s nutritional content and increases the chance of bacteria, while traumatizing the animals throughout the process. Additionally, the rates of pollution and chemicals for consumers rises. None of these hormones, steroids, antibiotics and additives ever make it on the food label because the FDA thinks they’re okay. Everything about the slaughter process, from start to finish, is completely driven by the factory’s wants with no regard to the animals. If cows even survive the feedlots, they are shipped to the slaughterhouse via unimaginably horrific conditions. They are driven hundreds of miles, crammed into trucks often without food, water or rest, and are subject to extreme weather conditions...all while they defecate next to each other. In the heat, some cows collapse; in the cold, some freeze to the sides of the truck and are peeled off with a crowbar. No joke. The cattle that survive the journey to the slaughterhouse are often too weak to walk. “Uncooperative animals are beaten, they have prods poked in their faces and up their rectums,” a former USDA inspector revealed. Cattle are forced down a chute and shot in the head with a captive-bolt gun, which is supposed to make it so they can’t feel pain. However, the assembly line’s goal is speed; more cows killed equals more money. The workers never stop, whether an animal is alive or not. Sometimes the animals’ legs are cut off while they are 100% conscious. Other times, cows’ throats are cut and they continue suffering for as much as seven minutes afterward. The poor animals are murdered one part at a time. What kind of sick show is this? It doesn’t even stop there. Once the cows are butchered, they are cleaned and injected with a cocktail of water, salt, preservatives and a chemical solution to “enhance” flavor, mask any foul ones, prolong the meat’s “freshness” or make it more tender. Much of this meat is then placed in airtight Modified Atmosphere Packaging (MAP) and inserted with gases to delay the aging process and make it appear fresher/redder for longer during transit and on store shelves. Many meat packagers purposefully leave off the “packaged on” date, because if you saw that you wouldn’t buy it. All these processes are meant to provide more profits for the companies while worsening the health of the consumers. And the majority of the public is completely unaware this entire process is even happening! If they knew...would they still support this industry? This is why I am sharing! If we don’t inform ourselves, no one else will. The government and food agencies are not interested in our health. Are you disgusted yet? Good! You should be. And now you are armed with knowledge and motive for change. There are better options for you, your family, the animals and our planet. Options that don’t hurt cows, your health and our earth! Don’t forget about the astronomically devastating environmental impacts and pollution caused by cattle farming. This infographic captures it well--check it out and be informed. Here’s just a couple of the statistics it lists: if ONE person changes to a vegan diet instead of eating meat, they can reduce carbon dioxide emissions by 1.5 TONS A YEAR! Raising animals for food uses almost HALF of our water supply in the U.S. and takes up 30% of the world’s land mass! Whoa! One of the best choices you can make for our world is to adopt a vegan, animal-loving diet and philosophy. In my next blog, I will share tips on how to go vegan...or at least take baby steps toward lessening your impact on animals and the environment. Not ready to quit meat cold turkey (no pun intended)? Start by eating meat one less day a week (i.e. Meatless Monday). Reference that infographic again to see all the difference you’ll make--per meatless meal! When you see how easy that is, try bumping your meat-free days to two, three, four or more. And if on any days you do have meat, make sure it is organic and grass fed! This is currently the only standardized way (short of knowing your farmer) to ensure your meat didn’t go through everything this article talks about. Stay tuned for more! And if you found this blog eye-opening, please share it with a friend. And have that friend share it, too. The more people who know the truth behind the meat industry, the more lives are changed by the power of knowledge, choice and informed action. We can change the cycle by starving it. Don’t give this industry any more money; they are poisoning animals, us, and our world! Thank you! Transport to the Slaughterhouse Cattle who survive feedlots, dairy sheds, and veal farms face a hellish trip to the slaughterhouse. They are crammed onto trucks where they typically go without food, water, or rest for the duration of the journey, which can sometimes be days. Many cows collapse in hot weather; in the cold, cows sometimes freeze to the sides of the truck until workers pry them off with crowbars. By the time the exhausted cows reach the slaughterhouse, many are too sick or injured to walk. These cows, known to the meat and dairy industries as “downers,” often have ropes or chains tied around their legs so that they can be dragged off the trucks. Of those animals who arrive at the slaughterhouse healthy enough to walk, many are frightened and don’t want to leave the truck, so they are shocked with electric prods or dragged off with chains. “Uncooperative animals are beaten, they have prods poked in their faces and up their rectums,” says a former USDA inspector. In the summertime, when it’s 90, 95 degrees, they’re transporting cattle from 1,200 to 1,500 miles away on a trailer, 40 to 45 head crammed in there …. [In the winter], can you imagine if you were in the back of a trailer that’s open and the windchill factor is minus 50 degrees, and that trailer is going 50 to 60 miles an hour? The animals are urinating and defecating right in the trailers, and after a while, it’s going to freeze, and their hooves are right in it. If they go down—well, you can imagine lying in there for 10 hours on a trip. —Former U.S. Department of Agriculture (USDA) veterinary inspector Dr. Lester Friedlander Slaughter: ‘They Die Piece by Piece’ After they are unloaded, cows are forced through a chute and shot in the head with a captive-bolt gun meant to stun them. But because the lines move so quickly and many workers are poorly trained, the technique often fails to render the animals insensible to pain. Ramon Moreno, a longtime slaughterhouse worker, told The Washington Post that he frequently has to cut the legs off completely conscious cows. “They blink. They make noises,” he says. “The head moves, the eyes are wide and looking around. … They die piece by piece.” Another worker, Martin Fuentes, told the Post that many animals are still alive and conscious for as long as seven minutes after their throats have been cut. “The line is never stopped simply because an animal is alive.” Because the industry makes more money the more animals it kills, workers who stop to alert officials to abuses at their slaughterhouse risk losing their jobs. The meat industry thrives on a workforce made up largely of impoverished and exploited workers, many of them immigrants who can never complain about poor working conditions or cruelty to animals for fear of being deported. The best way to help put an end to this cruelty is to stop eating meat and other animal products. Order PETA’s free vegetarian/vegan starter kit today for great tips and free recipes to help you make the transition to an animal-friendly diet. What You Need to Know About The Beef Industry You can’t see it. And you can’t always recognize it by reading the label. But the beef in your supermarket has gone industrial. Before factory farming took hold in the 1960s, cattle were raised on family farms or ranches around the country. The process was elemental. Young calves were born in the spring and spent their first months suckling milk and grazing on grass. When they were weaned, they were turned out onto pastures. Some cattle were given a moderate amount of grain to enhance marbling (the fat interlaced in the muscle). The calves grew to maturity at a natural pace, reaching market weight at two to three years of age. After the animals were slaughtered, the carcasses were kept cool for a couple weeks to enhance flavor and tenderness, a traditional process called dry aging. The meat was then shipped in large cuts to meat markets. The local butcher divided it into individual cuts upon request and wrapped it in white paper and string. This meat was free of antibiotics, added hormones, feed additives, flavor enhancers, age-delaying gases and salt-water solutions. Mad cow disease and the deadliest strain of E. coli — 0157:H7 — did not exist. People dined on rare steaks and steak tartare (raw ground beef) with little fear. What’s in Your Beef? Today’s beef industry process brings cattle to slaughter weight in just one or two years. But it reduces the nutritional value of the meat, stresses the animals, increases the risk of bacterial contamination, pollutes the environment and exposes consumers to a long list of unwanted chemicals. The U.S. beef supply contains traces of hormones, antibiotics and other chemicals that were never produced by any cow. That hamburger looks fresh, but it may be two weeks old and injected with gases to keep it cherry red. Take a closer look at that “guaranteed tender and juicy” filet of beef. The juiciness may have been “enhanced” with a concoction of water, salt, preservatives and other additives. More ominous, the beef also may be infected with food-borne bacteria, including E. coli 0157:H7. Some experts believe this toxic E. coli evolved in cattle that were fed high-grain diets. Every year, hundreds of thousands of pounds of beef products are recalled. One of the largest recalls to date took place in October 2007 when Topps Meat company recalled 21.7 million pounds of hamburger because of potential E. coli contamination. The massive recall actually put the company out of business. And now there’s mad cow disease, a mysterious disease that is not destroyed by cooking and has been fatal. You could ingest “prions” (abnormal proteins) by eating even a well-done rib roast. These prions infiltrate your brain, perforate it with holes, and cause death in a few years’ time. The artificial manipulation of beef begins prior to conception. Many cows are treated with synthetic hormones, such as “melengestrol acetate,” that regulate the timing of conception, allowing all the calves to be born within days of each other — a “more efficient” process. In many ranches, herd bulls have been replaced by artificial insemination, which is a fast (read: more efficient) way to improve herd genetics. The goal is consistent size, tenderness and marbling. But beef industry insiders predict that many ranchers will be using cloned cattle in five or 10 years. The mass-produced calves will be carbon copies of each other. The Food and Drug Administration (FDA) granted preliminary approval of cloning in December 2006, declaring that the meat is indistinguishable from normal meat, and is as safe for human consumption. In similar circumstances, no labeling has been required. Goodbye Grass, Hello Feedlot After the calves are born, they spend the first seven to nine months grazing on grass, the same way calves have been raised for generations. But when they reach 500 to 700 pounds, they are herded into trucks and shipped to auction barns where they’re sold to new owners and trucked to distant feedlots. The journey can take up to a week. Upon arrival at the feedlot, the stressed, thirsty and hungry calves are herded down chutes and subjected to a number of procedures, which can include dehorning, castration, branding and tagging. Then they are dewormed and vaccinated against various diseases. A common practice is to mix antibiotics with the feed, whether the now-stressed animals show signs of illness or not. Tetracycline, an antibiotic important for humans, is one of the most commonly used medications. Lastly, the calves are implanted with pellets that contain growth-promoting steroid hormones that lose their effectiveness in a matter of months. Many animals are given new implants of higher potency to replace them. The aggressive use of hormone implants can add 110 pounds of lean meat or more to a calf. Every dollar invested in implants returns five to 10 dollars in added gain for each animal in the six to 12 months they spend in the feedlot. Are Hormone Implants Safe? Given the fact that nine out of 10 U.S. calves are treated with hormonal growth promoters, you can assume that most of the beef in your supermarket contains hormone residues. The FDA has approved five hormone implant growth promoters for cattle. Three of them — estradiol, progesterone and testosterone — are naturally occurring hormones that are identical to those found in humans. Zeranol and trenbolone acetate are synthetic hormones that mimic natural ones. In addition, melengestrol acetate is approved as a feed additive. Some implants contain a mix of these various substances. Many consumers and advocacy groups are calling for a ban on these growth-promoting implants. They point to research showing that even trace amounts can promote tumor growth. At the Ohio State University, cancer researchers mixed human breast cancer cells with trace amounts of Zeranol, one of the five hormones used in U.S. cattle. Zeranol caused a significant spurt in tumor growth, even at levels 30 times lower than levels the FDA maintains are safe. The European Commission Health and Consumer Protection Directorate-General has identified more than a dozen additional studies that raise concern about the safety of the implants, including the possibility they might cause birth defects and changes in sexual development in children. Weighing all the evidence, the European Union (EU) has banned the use of implants. They also refuse to import U.S. beef from animals treated with hormones. Although EU scientists concede there is no clear proof that the implants are harmful to humans, they assert there also is no proof that they are safe. What’s more, they say, Europeans have expressed a clear preference for hormone-free beef, even if no health risks are found. The World Trade Organization, at the urging of the U.S. government, now levies trade sanctions against the EU for closing their doors to U.S. beef. Meanwhile, the FDA stands by its claim that beef from implanted cattle contains such small amounts of these drugs that they pose no threat to human health. In fact, the FDA is so confident in its ruling that it does not require hormone use to be listed on labels. Grain and Antibiotics Go Hand in Hand Hormones are just one way to speed the growth of young calves. Another strategy is to feed them an ultra high-grain diet, the standard fare in most feedlots. One reason calves are switched from grass to grain is that grain is a more concentrated form of energy. Calves fattened on grain reach maturity months ahead of grass-fattened calves. The less time cattle spend in feedlots, the greater the profit they return. Corn is the grain of choice because it’s especially high in energy. Grain-feeding has another advantage: It keeps the assembly line moving steadily throughout the year. Grass becomes sparse during periods of drought and cold weather, which slows the growth of the calves. Grain is available year-round, allowing calves to gain as much weight in January as they do in June. It also keeps the meat cases stocked all year, a luxury we now take for granted. But unnatural high-grain diets have a major drawback: They make cattle sick. To prevent or reduce the symptoms caused by grain-feeding, they are given a steady dose of antibiotics in their feed — adding yet another drug to the mix. Why does grain-feeding cause health problems? Cattle, sheep and other grazing animals have a specialized stomach chamber called a “rumen.” The rumen is designed to convert fibrous plants such as grasses into a nutritious, easily digested meal. Replace the grass with grain and the rumen becomes too acidic. After several months, the condition can progress to “acute acidosis.” Cattle with acute acidosis develop growths and abscesses on their livers, stop eating, sicken and even die. Retired animal science professor Jim Hayes, who holds a doctorate in reproductive physiology and animal science, and manages grass-based Sap Bush Hollow Farm in Warnerville, N.Y., puts it bluntly: “A high grain diet blows out their livers.” To keep the calves alive and gaining weight, they must be given a steady diet of antibiotics. Even with these countermeasures, many calves develop “subacute acidosis,” a more aggressive form of acid indigestion. A calf with subacute acidosis will hang its head, drool, kick at its belly and eat dirt. Alarmingly, this is regarded as “natural” in the feedlot. According to an article in the trade magazine, Feedlot: “Every animal in the feedlot will experience subacute acidosis at least once during the feeding period. … This is an important natural function in adapting to high-grain finishing rations.” When calves are finished on high-grain diets, a certain amount of suffering is simply taken for granted. Antibiotics as Growth Promoters The calves are given antibiotics for yet another reason, one that has nothing to do with preventing or treating disease. Quite by accident, ranchers discovered that small doses of antibiotics called “subtherapeutic doses” allow animals to make more efficient use of their feed. (Antibiotics can boost metabolic rate, nutrient absorption and protein synthesis.) According to a 2001 report by the Union of Concerned Scientists, an estimated 70 percent of all the antibiotics used in the United States are now being given to healthy animals to improve their growth and performance. Many scientific and medical groups — including the American Medical Association — are calling for a reduction in the use of antibiotics in animals. The practice is creating and spreading antibiotic-resistant strains of bacteria. When people or animals are treated with antibiotics, a small percentage of the bacteria survive because of genetic differences. Once all the normal bacteria are destroyed, the resistant bacteria are free to grow without competition. If you were to become infected with these bacteria, the drug used to treat the cattle would be ineffective. Alarmingly, half of the drugs being used to treat animals are identical or nearly identical to those used to treat humans. A number of European countries have greatly reduced animal use of antibiotics. In Denmark, farmers voluntarily suspended use of antibiotic growth promoters by more than 60 percent without any significant economic impact. Virtually all the beef in your supermarket comes from animals that were treated with growth-promoting antibiotics. You can’t tell by reading the label, however, because the FDA doesn’t require antibiotic use to be listed. It’s agribusiness as usual. Chewing Gum, Spent Hens and Garbage There seems to be no end to cost-cutting measures in the modern feedlot. To further lower the cost of feed, which accounts for 60 percent or more of the total cost of raising cattle, many cattle are fed “byproduct feedstuffs.” This can range from nutritious ingredients such as beet pulp and carrot tops, to junk: stale bread or candy and heat-treated garbage. As one feedlot operator told me, “Byproduct feedstuff is anything that is cheap, keeps the cattle growing and can be found close to the feedlot.” In New York state, chewing gum has been used as a cheap feed supplement. The novel practice was recommended in a 1996 study in the Journal of Animal Science. The study concluded that stale chewing gum — still in its aluminum wrappers! — can “safely replace at least 30 percent of [cattle] growing or finishing diets without impairing feedlot performance or carcass quality.” In other parts of the country, cattle are being finished on stale pizza dough and candy bars, even heat-treated garbage. Feedlot operators drive to the manufacturing plants or municipal landfills and load up their trucks with this yummy fare, or they buy the used goods from middlemen called “jobbers” who offer a more varied buffet. According to a May 21, 2007, article in The Wall Street Journal, reliance on junk food has shot up in recent years because the cost of feed corn has doubled due to the increased use of corn for ethanol production. According to the article, one farmer now feeds his cattle a ration that is 17 percent stale candy and 3 percent stale “party mix.” Another feeds a 100 percent byproduct diet, including French fries, tater tots and potato peels. Some byproduct feedstuffs are high in protein and are considered a welcome addition to a high-grain diet. This list includes chicken feathers, salvaged pet food, ground-up laying hens (known as “spent hen meal”) and urea, a non-protein source of nitrogen synthesized from ammonia and carbon dioxide that is widely used as fertilizer. Urea can sicken cattle if not mixed carefully with feed. The USDA does not require producers to tell you what the animals were fed. An Industry Gone Mad Beyond the obvious “yuck” factor, there is a compelling reason to restrict the use of byproduct feedstuffs in cattle production: It can spread mad cow disease, the most frightening disease in the history of the beef industry. Until 1997, many of the cattle in the United States and Europe were fed blood, meat and bone meal from other cattle. Scraps of meat and bone left over from the slaughtering process were rendered (heat-treated), ground into meal and then fed back to the cattle. In essence, cattle were being fed to cattle, turning herbivores into carnivores — and cannibals. No one realized that abnormal proteins called prions could survive the rendering process and transmit a deadly brain-wasting disease called bovine spongiform encephalopathy (BSE), commonly known as mad cow disease. Now research strongly suggests that people who ingest meat from BSE-infected cattle can be inflicted with a related and deadly brain disease, variant Creutzfeldt-Jakob disease (vCJD). As of July 2007, there have been three cases in the United States in people who are believed to have contracted the disease in other countries, and 201 cases worldwide, most of them (166) in the United Kingdom. Only 13 of the people who have contracted the disease since 1990 are still alive. An Attempt to Clean Up the Feed Supply Mad cow disease helped pull in the reins on an industry that was getting out of control. In 1997, the FDA ruled that the rendered products of cattle, sheep, deer and goats could no longer be fed to other ruminants. They also took steps to remove from the food supply the types of meat tissue most likely to carry BSE, including the small intestine, spinal cord, brain and other nervous tissue. In 2004, the agency also banned the practice of feeding mammalian blood products to cattle, because new research showed that blood also can transmit BSE. Blood was a common ingredient in the milk “replacer” fed to dairy calves. Feeding poultry litter was banned as well. Poultry litter is a polite term for the blanket of manure, shavings, spilled feed, dead birds and feathers that accumulates on the floor of large poultry operations. It can be a hidden source of BSE-infected beef, because the FDA still allows meat and bone meal from cattle to be fed to chickens. The beef industry now uses a mechanical process called Advanced Meat Recovery (AMR) to strip every scrap of meat from the bones. AMR increases the risk that spinal cord and other nervous tissue that can harbor BSE will enter the food supply. The Food Safety and Inspection Service has tightened the regulations about which parts of the animal can be stripped, but the process is not risk free. Mad Cows and You Most of the beef we now consume comes from cattle that were born after the United States Department of Agriculture (USDA) removed the most hazardous ingredients from cattle feed and banned sensitive beef tissue from the human food chain. Therefore, your risk of vCJD is lower than it was a couple years ago and much lower than it was 10 years ago. For many people, however, these safeguards are not enough. Some maintain that the USDA is testing too few cattle to get an accurate measure. In other words, if they tested more animals, they’d find more disease. Another cause for concern is that BSE has been found in ordinary meat from sheep, not just the brain, intestines and spinal cord. Some fear that prions might be found in the steaks and roasts of cattle, as well. Centralized beef processing magnifies whatever danger exists. If tissue from just one BSE-infected cow is ground into hamburger and mixed with meat from other cattle, tons of meat would be contaminated. This is what has happened many times already with E. coli 0157:H7 contamination. Unlike other food-borne diseases, cooking does not destroy the prions that cause mad cow disease. Japanese health authorities are equally skeptical about the safety of U.S. beef. To protect the health of Japanese citizens, they test every animal for BSE, including the beef imported from the United States. Many people urge the United States to adopt the same rigorous standards. So far, the USDA has refused to extend its testing program, claiming there is no scientific justification for such an extraordinary measure. It also asserts that wide-scale testing might give the false impression that the U.S. beef supply is unsafe. To maintain the aura of safety, the USDA prevented individual companies from testing their own cattle. (Read more about this in Mad Cow Disease: Should the USDA do More? December 2007/January 2008.) When Creekstone Farms, a Kansas cattle company, successfully sued the USDA in federal court to be allowed to begin testing for BSE in June 2007, the government agency filed an appeal, blocking the testing. In an unprecedented move, the USDA has even banned the marketing of BSE test kits, saying that the test procedures have not received their official approval. Since 2003, dozens of countries have issued total or partial bans of U.S. beef because of their concerns about mad cow disease. Some have since been lifted. Less Nutritious Too Mad cow disease, hormone implants and the excessive use of antibiotics may dominate the headlines, but there’s another problem caused by taking cattle off grass and fattening them on grain and byproducts: The meat loses nutritional value. Grass is a richer source of healthy fats and antioxidants than grain, and as a direct result, meat from grazing animals has more of these nutrients than meat from grain-fed cattle. In a study published in the journal Meat Science in 2005, a team of Argentinean researchers determined that grass-fed meat is higher in vitamin C, vitamin E and beta carotene. Omega-3 fatty acids are another vital nutrient that’s diminished by a feedlot diet. Calves start losing their stores of omega-3s as soon as they start eating grain. By the time they’re ready for market, very little of this heart-healthy fat remains. Conjugated linoleic acid (CLA) is a fat that appears to be a potent cancer fighter. CLA is higher in grazing animals than in feedlot animals. The longer the animals graze, according to a study published by the Journal of Animal Science, the higher the CLA content of their meat. While we know some of the nutritional effects of feeding grain to cattle, no one has studied how byproduct feedstuffs affect the meat. But it is reasonable to assume that a steak from a cow that got 30 percent of its calories from chewing gum will be lower in a number of vitamins and healthy fat. Garbage in; garbage out. Make My Beef Truly Fresh and Truly Natural The beef industry and government regulators go to great lengths to assure the public of the safety of the U.S. beef supply. We are told that the meat is inexpensive, safe and abundant. The National Cattlemen’s Beef Association, the public policy center for the beef industry, denies that grain-fed beef is less nutritious than grass-fed meat, and dismisses organic grass-fed beef as a mere “niche market.” Meanwhile, dozens of countries around the world and millions of American consumers are increasingly skeptical of the U.S. beef industry and of the ability of the government to regulate it in the best interests of the consumer. In record numbers, people are buying beef from small-scale producers who raise cattle on pasture and choose not to supplement with grain, byproduct feed, hormones or antibiotics. These savvy consumers are placing their vote of confidence in beef made the old-fashioned way — cows grazing green grass and growing at their natural pace. Learning more about beef and its alternatives is the key to being able to choose healthy, natural beef. So You Want Better Beef? Finding an alternative to industrial beef takes effort. The beef industry is highly consolidated, with the largest 25 feedlot companies now supplying 40 percent of all U.S. beef. The packing industry is even more concentrated. The top four beef packers (IBP/Tyson, Excel/Cargill, Swift/ConAgra and U.S. Premium/National Beef) harvest more than 80 percent of the meat. By contrast, in the 1960s the top four packers slaughtered less than 30 percent of all cattle. The trend is likely to continue, partly due to the fact that food giants, such as Wal-Mart and Safeway, cut costs by reducing their number of suppliers. Except for a small section of the meat case devoted to “natural meats,” all the remaining beef you see in the stores comes from animals that were fed high-grain diets and treated with hormones, antibiotics and other pharmaceuticals. But you can find beef from cattle that were not fed filth, pumped up with hormones or treated with unnecessary antibiotics. And you can make sure it’s good and fresh. Better choices are beginning to pop up in natural and specialty grocery stores, on the Internet and in a growing number of traditional supermarkets. Here are a few pointers on how to find them: Opt for organic. The use of growth-promoting hormones and antibiotics is not allowed in certified organic beef production. Nor is feed made from animal byproducts, including meat, blood and bone meal from chickens, pigs and ruminants. Go for the grass. Choose beef from cattle that were 100 percent “grass-fed” or “grass-finished.” These animals are raised on their natural diet of grass from birth to market, and are not routinely given antibiotics and hormones. Look for a comprehensive grass-fed label from the American Grassfed Association in the coming months. Look at labels. Check for phrases like “Naturally Raised,” “No Hormones Added,” “Raised Without Antibiotics” and “Never Fed Animal Byproducts.” But don’t be afraid to do a little detective work; these kinds of labels rely primarily on the integrity of the producers, rather than independent certifying agencies. Comb your community. Don’t be afraid to ask your local producers how they raise their beef, and beware those who don’t want to answer you! You can find producers near you at farmers markets and on the Web. Try Eat Wild or Local Harvest. Poke the package. Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging, or MAP, requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gases that keep the meat looking fresh for an unnaturally long time. Deduce the date. Meat must have a “Sell by” or “Use by” date that states how long the meat is likely to remain safe to eat. But producers are not required to tell consumers when the meat was packed. Processors who use MAP avoid listing the packing date, as it would spoil the illusion of freshness. Look for meat that tells you exactly when the meat was packaged for sale. Buy beef and nothing but. It’s easy to avoid injected beef. The large print usually boasts “Extra Tender and Moist” or “Marinated for Flavor.” But the fine print of the label reveals injections of up to 30 percent of a mysterious water-and-chemical concoction. Processed is the New “FRESH” Ten years ago, virtually all the beef on the market met the United States Department of Agriculture’s (USDA) definition of “natural,” which means it has been minimally processed and contains no added ingredients, colors or preservatives. Now, beef is “flavor and moisture enhanced,” meaning it has been injected with a water-and-chemical solution — a marinade concocted by a chemist, not a cook — to make it look fresher longer, mask off-flavors or make it more tender and juicy. In addition, a growing percentage of beef is treated with Modified Atmosphere Packaging, or MAP. Raw meat is placed in airtight packages and injected with gases to delay or disguise the normal aging process. The meat industry hopes that MAP will save up to a billion dollars a year by keeping the meat in the display cases longer. The irony is that pastured cattle have enough natural antioxidants in their diet to keep their meat truly fresh longer than feedlot beef. What the processing plants try to do with a mix of chemicals, Mother Nature does on her own. To read about injected and gas-packed meat in greater detail. Meat Consumption: Myths and Facts More than half of Americans who make New Year’s resolutions resolve to “eat healthier." If you’re one, you might be confused about the role meat should play in your health. It’s no wonder you’re confused. One group of scientists says that reducing red and processed meat is a top priority for your health and the planet’s. Another says these foods pose no problems for health. Some of your friends may say it depends, and that grass-fed beef and “nitrite-free” processed meats are fine. At the same time, plant-based meat alternatives are surging in popularity, but with uncertain health effects. As a cardiologist and professor of nutrition, I’d like to clear up some of the confusion with five myths and five facts about meat. First, the myths. Myth: Red meat is good for health Long-term observational studies of heart disease, cancers or death and controlled trials of risk factors like blood cholesterol, glucose and inflammation suggest that modest intake of unprocessed red meat is relatively neutral for health. But, no major studies suggest that eating it provides benefits. So, while an occasional serving of steak, lamb or pork may not worsen your health, it also won’t improve it. And, too much heme iron, which gives red meat its color, may explain why red meat increases risk of Type 2 diabetes. Eating red meat often, and eating processed meat even occasionally, is also strongly linked to colorectal cancer. Myth: You should prioritize lean meats For decades, dietary guidance has focused on lean meats because of their lower fat, saturated fat and cholesterol contents. But these nutrients don’t have strong associations with heart attacks, cancers or other major health outcomes. Other factors appear more important. Processed meats, such as bacon, sausage, salami and cold cuts, contain high levels of preservatives. Sodium, for example, raises blood pressure and stroke risk, while the body converts nitrites to cancer-causing nitrosamines. Lean or not, these products aren’t healthy. Myth: Focus on a ‘plant-based’ diet “Plant-based” has quickly, but somewhat misleadingly, become a shorthand for “healthy.” First, not all animal-based foods are bad. Poultry and eggs appear relatively neutral. Dairy may have metabolic benefits, especially for reducing body fat and Type 2 diabetes. And, seafood is linked to several health benefits. Conversely, many of the worst foods are plant-based. Consider white rice, white bread, fries, refined breakfast cereals, cookies and so on. These foods are high in refined starch and sugar, representing 42% of all calories in the U.S., compared to about 5% of U.S. calories from unprocessed red meats, and 3% from processed meats. Either a “plant-based” or omnivore diet is not healthy by default. It depends on what you choose to eat. Myth: Grass-fed beef is better for your health Conventional livestock eat a combination of forage (grass, other greens, legumes) plus hay with added corn, soy, barley or grain. “Grass-fed,” or “pasture-raised,” livestock eat primarily, but not exclusively, forage. “Grass-finished” livestock should, in theory, only eat forage. But no agency regulates industry’s use of these terms. And “free range” describes where an animal lives, not what it eats. “Grass-fed” may sound better, but no studies have compared health effects of eating grass-fed versus conventional beef. Nutrient analyses show very modest differences between grass-fed and conventionally raised livestock. You might eat grass-fed beef for personal, environmental or philosophical reasons. But don’t expect health benefits. Myth: Plant-based meat alternatives are healthier Products like Impossible Burger and Beyond Meat are clearly better for the environment than conventionally raised beef, but their health effects remain uncertain. Most nutrients in plant-based alternatives are, by design, similar to meat. Using genetically engineered yeast, Impossible even adds heme iron. These products also pack a lot of salt. And, like many other ultra-processed foods, they may lead to higher calorie intake and weight gain. So, what are the facts? Fact: Processed meats are bad for health Processed meats contain problematic preservatives. Even those labeled “no nitrates or nitrites added” contain nitrite-rich fermented celery powder. A current petition by the Center for Science in the Public Interest asks the FDA to ban the misleading labeling. Besides the sodium, nitrites and heme, processed meats can contain other carcinogens, produced by charring, smoking or high-temperature frying or grilling. These compounds may not only harm the person who eats these products; they can also cross the placenta and harm a fetus. Fact: A meatless diet is not, by itself, a healthy diet Most diet-related diseases are caused by too few health-promoting foods like fruits, nuts, seeds, beans, vegetables, whole grains, plant oils, seafood and yogurt. Additional health problems come from too much soda and ultra-processed foods high in salt, refined starch or added sugar. Compared to these major factors, avoiding or occasionally eating unprocessed red meat, by itself, has modest health implications. Fact: Beef production is devastating the environment In terms of land use, water use, water pollution and greenhouse gases, unprocessed red meat production causes about five times the environmental impact of fish, dairy or poultry. This impact is about 20 times higher than that of eggs, nuts or legumes, and 45 to 75 times higher than the impact of fruits, vegetables or whole grains. A 2013 UN report concluded that livestock production creates about 15% of all global greenhouse gas emissions, with nearly half coming from beef alone. Fact: Plant-based meats are better for the environment Production of plant-based meat alternatives, compared to conventional beef, uses half the energy, one-tenth of the land and water, and produces 90% less greenhouse gas. But, no studies have yet compared plant-based meat alternatives to more natural, less processed options, such as mushrooms or tofu. Fact: Many questions remain Which preservatives or other toxins in processed meat cause the most harm? Can we eliminate them? In unprocessed red meats, what exactly increases risk of Type 2 diabetes? What innovations, like feeding cows special strains of seaweed or using regenerative grazing, can reduce the large environmental impacts of meat, even grass-fed beef? What are the health implications of grass-fed beef and plant-based meat alternatives? Like much in science, the truth about meat is nuanced. Current evidence suggests that people shouldn’t eat unprocessed red meat more than once or twice a week. Grass-fed beef may be modestly better for the environment than traditional production, but environmental harms are still large. Data don’t support major health differences between grass fed and conventional beef. Similarly, plant-based meat alternatives are better for the planet but not necessarily for our health. Fruits, nuts, beans, vegetables, plant oils and whole grains are still the best bet for both human and planetary health. What is lab-grown meat? How it's made, environmental impact and more Your complete guide to the nutrition, ethics and sustainability of a food revolution in the making. It wasn’t long ago that the idea of the meat on our plates coming from vast stainless steel bioreactors, rather than farmed animals, seemed like science fiction. The notion has gone through numerous rebrands since its early positing as ‘vat meat’, which triggered unappealing visions of high-tech Spam. ‘Lab meat’ came next, as scientists perfected the recipe in small beakers in laboratories. Then came the more appetising-sounding ‘cultured meat’, as investment from high-profile individuals rocketed and producers positioned these products as having been brewed, just like beer. Now, ‘cultured meat’ has evolved to ‘cultivated meat’, which is the preferred term used by CEOs in the industry. Whatever you choose to call it, with the future of global food security in question, and farmed meat a key culprit in climate breakdown, slaughter-free meat is starting to look increasingly like the future of food. How is lab-grown meat made? Rather than being part of a living, breathing, eating and drinking animal, cultivated meat is grown in anything from a test tube to a stainless steel bioreactor. The process is borrowed from research into regenerative medicine, and in fact Prof Mark Post of Maastricht University, who cultured the world’s first burger in 2013, was previously working on repairing human heart tissue. Cells are acquired from an animal by harmless biopsy, then placed in a warm, sterile vessel with a solution called a growth medium, containing nutrients including salts, proteins and carbohydrates. Every 24 hours or so, the cells will have doubled. How different is cultivated meat from the real thing? Cellular farming doesn’t grow cuts of meat, with bone and skin, or fat marbled through it like a succulent ribeye steak. Muscle cells require different conditions and nutrients to fat cells, so they must be made separately. When the pure meat or fat is harvested, it is a formless paste of cells. This is why the first cultivated meat products served up have been chicken nuggets or burgers. The flavours, however, are of real meat. As they are produced in a sterile environment, there is less risk of contamination from disease and chemicals. This is in contrast to conventional agriculture where, says San-Francisco based Josh Tetrick, CEO of GOOD Meat, “you have a live animal slaughtered on the floor. If you look at the Salmonella, E. coli, faecal contamination that’s part of animal agriculture, it looks much better from a cultivated meat perspective than it does from a conventional meat perspective.” Is lab-grown meat as nutritious as regular meat? A spokesperson for UPSIDE Foods, a San Francisco-based leader in the cultivated meat arena, says that the nutrient profile will be similar, but it will also be possible to enhance or even personalise it. “We are exploring ways to improve the nutrient profiles of our products. Whether that’s less saturated fat and cholesterol, or more vitamins or healthy fats,” they said. “For instance, imagine if we could produce a steak with the fatty acid profile of salmon? Or what if consumers could customise the nutrient profile in their products to meet their dietary needs?” As there are so few cultivated meat products on the market requiring food labelling, we’ll have to wait to get a better understanding of the nutritional value. When can people buy it? People in Singapore already can. Tetrick’s company, GOOD Meat, has been producing and selling its chicken in Singapore since December 2020 at special events, both in an upscale hotel restaurant and the legendary Mr Loo’s hawker stall. Breaded chicken and shredded chicken have both gone down well. Tetrick says the company has applied to the US Food and Drug Administration (FDA) for approval in the US, but no timescale has been given. Other producers say that Western countries are still ironing out the details of how regulatory approval will work, but say they’ll be ready to scale up as soon as approval is given in the coming years. Is it better for the environment? The truth is, we can’t know until mass production is happening. Modelling the potential impacts of a fast-moving biotech industry that’s still in development is subject to many ifs and buts. One 2019 study from the University of Oxford warned that the energy used to make cultivated meat could release more greenhouse gases than traditional farming. Pelle Sinke, researcher at Netherlands-based sustainability consultancy CE Delft, who was not involved in the research, says the part of the study that assumed use of electricity generated by a large proportion of fossil fuels highlighted the importance of renewable energy for cultivated meat production. “In some scenarios, cultivated meat had a higher global warming effect, and in some scenarios a lower effect, depending on consumption levels, expected energy use for cultivated meat and the beef cattle system it was compared to,” he says. Sinke adds that the study doesn’t, however, take into account the lower land use of cultivated meat. “[There’s] the possibility to use that land for plant-based protein production, nature and extra renewable energy production, which in turn influences the CO2 emissions of cultivated meat,” he says. His own team has also been investigating the environmental impact and he says that while cultivated meat is no silver bullet to solve all the world’s problems, “it certainly has a lot of potential because it directly offers a more sustainable alternative to conventional meats. It is a more efficient way of converting crops into meat, and therefore much less land is needed to produce these crops. "But it does use more energy. For a lower carbon footprint than conventional meats, it is crucial that renewable energy sources are used in its production, including in the supply chain – importantly for the production of nutrients and other ingredients needed for the culture medium.” All of the companies contacted for this article – Mosa Meat, GOOD Meat and UPSIDE Foods – understand that building sustainable energy into production is essential. What challenges need to be overcome? A vegan growth medium Until recently, in order to kick-start cell division, about 20 per cent of the growth medium had to be foetal bovine serum, drawn from the blood of a cow foetus. Not only is the serum prohibitively expensive, but it’s also distinctly not vegetarian. But all the major players now claim to have developed an alternative. In early 2022, Post and his team published an academic paper about their foetal bovine serum alternative. The process uses genetically modifying yeast to produce the necessary proteins. This technology, called precision fermentation, is similar to how medical insulin is made (we have a lot more than beer and bread to thank yeast for!). Post says that there is a whole new burgeoning industry for producing vast vats of productive microorganisms. Tetrick admits, however, that there are still challenges with scaling up the alternatives, and that his chicken in Singapore is produced with foetal bovine serum. “[It’s] not because we want to, but because it was included when we initially submitted our application, because we hadn’t solved it when we submitted,” he says. “We’re awaiting regulatory approval to produce without it.” Mass production Tetrick says that scale is the next great hurdle to clear. You need to be churning out “a minimum of 15 million pounds [6.8 million kilos] per year at a facility, which is sort of a rule of thumb for national distribution across the US or Western Europe.” This will necessitate bioreactors that hold at least 200,000 litres, which has never been done in cell culture. “People eat it every week in Singapore… right now the largest size that we’re [producing in] is 1,200 litres, which is very small, relative to what is required. In my mind, this is the single biggest limiting step of the entire industry.” Only when produced at scale can the price come down and compete with cheap, intensively farmed meat. Meanwhile, GOOD Meat’s Singapore operation is currently running at a loss, selling hawker stall dishes for four Singapore dollars (around £2.50). When launched in the West, all the products will start off at expensive restaurants – adding cachet to their launches – and can only trickle down to affordable supermarket prices with economies of scale. Texture Yes, much of the world’s meat consumption consists of burgers, nuggets and sausages. But what if we want a juicy, cultivated steak? How do we turn meaty mush into a choice cut? It’s a fast-moving picture, but GOOD Meat’s current solution for their chicken products is to pair it with more structured vegetable proteins. Its offering in Singapore is 73 per cent chicken. “[And then the rest] is binders and fillers,” says Tetrick. “We’re trying to optimise it for the sensory and consumer experience: taste, texture, flavour profile, cost.” Cellular agriculture trailblazers argue that it’s cheap burgers and chicken that are using up the majority of the one-third of the planet that’s currently dedicated to growing farm-animal feed, so these products are both the most urgent and easiest to get to market. To achieve the texture of steak, says Tetrick, scaffold technology will be necessary, as a way of building structure inside the vessel. This scaffold will most likely be made using vegan collagen. Ethically, can everyone eat it? Now that the foetal bovine serum is out of the way, vegetarians could, ethically speaking, eat this meat – if they have an appetite for it. The religious element is a little trickier. For meat to be permissible under Islamic and Jewish laws, there are strict rules on how animals are slaughtered and how the meat is prepared. Cultivated meat is set to trigger lively debates among religious leaders around the world (interpretations of scriptures vary geographically), and has already started doing so in some zones. Would cultivating meat from kosher or halal meat cells solve the problem? In Indonesia, which has the world’s largest Muslim population, the influential Muslim organisation Nahdlatul Ulama has reportedly given a statement putting cultivated meat in “the category of carcass which is legally unclean and forbidden to be consumed.” In contrast, the Muslim-majority country Qatar is heavily investing in the technology, and building a production plant with GOOD Meat. Meanwhile, in the London Beth Din (Court of the Chief Rabbi), there’s excitement at the prospect of a meat that could be a neutral food, under kosher law. Foods in milk or meat categories must be kept separate, so to have a neutral meat could provide a convenient loophole. And it could eventually provide cheaper kosher meat, which traditionally tends to be expensive. As Rabbi Conway says: “This is an extraordinary breakthrough and potentially a very exciting development for the kosher consumer. If the meat was available on a commercial scale, we would need full details of the manufacturing process and the ingredients used to rule whether it was kosher, but potentially this could make life easier and cheaper for kosher consumers.” What would happen to farmers and their animals if cultivated meat takes off? “We envision that small-scale conventional farming will still be used for premium meat cuts and dairy products for years to come,” says Post. “This protein transition will happen over decades, and innovations rarely completely replace existing practices. Cellular agriculture has the potential to create a more balanced and symbiotic relationship between small-scale farmers, consumers and the planet.” Post’s team is already partnering with a farmer in the Netherlands, who keeps a free-roaming, high-quality herd of Limousins, raised not for slaughter, but for regular biopsies for Mosa Meat’s burgers. “The same way that crop farming currently provides feed for animals, we also require feed for our cells, using the same type of nutrients a cow needs,” says Post. “We will work with farmers to grow the crops needed to feed our beef cells.” UPSIDE Foods takes a similar view, while Tetrick says GOOD Meat is developing a beef line, culturing meat cells from a company called Toriyama, which is a high-end wagyu beef producer in Japan. “That’s another interesting thing about cultivating meat – you can use these high-end meat sources and the cost to do it isn’t any more,” Tetrick says. It’s not just meat that can be cultivated Dairy, without the cow From milk to ice-cream to cream cheese, Perfect Day’s milk protein is already available in over 5,000 stores across the US. But instead of being made by cattle, it’s produced by a fungus genetically programmed to create cow whey protein, using the same precision fermentation technology responsible for medical insulin. And the best bit: it’s lactose free. Egg whites, without the chicken Precision fermentation is used by Every Company to make egg white, as well as a soluble version of the protein that even the fussiest palate would be hard-pressed to taste or see, making it an ideal additive for protein-boosting drinks and other products. Bluefin tuna, but no fishing As the name suggests, Finless Foods is creating animal-free fish. The company cultures bluefin tuna cells in what it calls a microbrewery-style production facility. I was lucky enough to attend an early prototype testing in 2017, and I can confirm that the fish croquettes tasted subtly of a sea in which the cells had never swum. No-hunt exotic beasts Start-up Primeval Foods sees the next logical step in culturing meat cells as a chance to taste exotic, off-limits animals such as lion and zebra. After launching in 2022, Primeval Foods is already promising imminent tastings in London and New York, and has so far released pack shots of tiger steak and zebra sushi rolls.

The food in your kitchen cabinets may not be what it seems. Fraudsters motivated by economic gain secretly infiltrate the global food market through a variety of means, including counterfeits, dilutions, substitution and mislabeling, according to the Global Food Safety Initiative. This may not only harm consumers’ wallets, but it can also put public health and safety at risk. Some estimates say food fraud affects at least 1% of the global food industry at a cost as high as $40 billion a year, according to the FDA. Well, real food is basically any food that is consumed and provides nutritional support and essential nutrients for your body: such as carbohydrates, fats, proteins, vitamins, or minerals (It’s usually of plant or animal origin), while fake food is made in factories with added chemicals and sugars, and is bad for you. It’s basically food that tastes good but is high in calories having little nutritional value. There’s a saying stating: If it came from a plant- Eat It. If it was made in a plant- Don't. It’s that Simple. But even simple rules can be hard to follow. And there’s clear proof of that from the world we live in today. About 80% of all foods on supermarket shelves didn’t exist 100 years ago, meaning, a long time ago, when the industrial revolution first started growing more quickly, everyone was excited to see what new foods could be made in factories. And at first, honestly, it wasn’t that bad… That is, until everyone started getting used to the new foods. We dropped the organic farm-made fruits and vegetables, we stopped making homemade healthy dishes and we started buying sugary snacks and fast foods. Why? Because it tasted better, it was faster, it saved us time, it was convenient, and it was everywhere. Every corner we look we see a place to eat food, we see fast food restaurants. At every place we scan we see a McDonald’s, a Pizza Hut and Dunkin Donuts. So this new food that we’re eating, it’s convenient and cheap and tastes really good. So doesn’t that make it good overall? Doesn’t that make it a positive part of the industrial revolution? Hahahaha… No. Not at all. Processed foods made in factories have all sorts of chemicals to make them “better”. These chemicals make the food last longer and taste tastier. The kinds of chemicals put into fake foods are extremely unhealthy and detrimental to your health and are intended to get you addicted. Oils and sugars are also added to make the food taste better which also leads to addiction. The thing is that when people start, they can’t stop, and then it only gets worse from there, as seen worldwide. Food is the cheapest it's ever been right now. We live in an era where a fast food cheeseburger costs less than most supermarket vegetables. The food industry has become all about creating an abundant supply of food for less money, and this is where fillers come in. Food fillers are additives that help bulk up the weight of a food with less expensive ingredients, which helps keep the price down. Fillers are mainly found in the meat processing industry, and processed meats, like hamburger and sausage, are the best candidates to contain fillers. This is because meats are big ticket items in a food budget. Using meat fillers and extenders can lower the cost of meats by 10 to 30 percent [source: Heinz and Hautzinger]. Non-meat Fillers Some non-meat fillers are starchy in their makeup, making them high in carbohydrates and low in nutritional value. One type of non-meat filler is known as a cereal binder and usually contains some combination of flours and oatmeal. These are often used in hot dogs. Other common fillers include bread crumbs and maltodextrine, a food additive made from starch. Rusk, a dry biscuit, can often be found in cheap sausages, and soya protein is a common ingredient in cheap hamburgers. Adding copious amounts of cheap fillers is a common practice in meat processing operations in developing countries to help reduce their production costs in line with their struggling economies. These fillers are tricky business for those who suffer from celiac disease, which is marked by intolerance for gluten. They're commonly found in products that contain wheat. This makes label reading a must. In some cases, fillers are added to enrich foods and up the nutritional value. Fiber is a popular choice, and fiber additives include wheat, bamboo, cottonseed and chicory. Other additives serve the purpose of increasing the minerals in meat products, and boast labels that read magnesium enriched or calcium improved. These types of additives increase nutritional value and command a higher price tag. Food Isn’t Food Anymore: The Frightening World of Fillers The cost of food is lower than it ever has been before. Food fillers are lowering the cost of meat — a cheeseburger now costs less than produce. But are these fillers helping us or hurting us? What are food fillers? Additives: Fillers help bulk up the weight of food. This helps lower food prices. Fillers are mostly found in processed meats. Meat fillers can lower the cost of meats by 10-30% The average national cost for 1lb of 100% ground beef, which likely contains filler, is $3.808 The cost of organic ground beef is approximately $4.25/lb While lowering the cost of food sounds like a great idea, what we’re putting in the food may be costing us. Cellulose Cellulose is a natural component found in corn and many plants used in the production of paper Much of the cellulose used in food is derived from wood pulp Used in cereal, shredded cheese, salad dressing and ice cream Humans can’t digest cellulose. Adding it to food makes for a no-calorie, nonfat filler Cellulose appears in many high-fiber snacks and eating organic won’t help you avoid it. Watch out for ingredients like microcrystalline cellulose (MCC), cellulose gel, cellulose gum or carboxymethyl cellulose Soy Soy derivatives can be found filling a variety of foods, from frozen yogurt to ground beef “Vegetable proteins” Soy can be found in almost 60% of the food sold in supermarkets In ground meats, soy acts as a cheap filler, lowering both the price and quality of the meat Soy contains high levels of phytic acid, an anti-nutrient that steals and eliminates important vitamins and minerals from the body Olestra Olestra is a fat substitute synthesized by Procter and Gamble The human body can’t digest the big molecules it is made of, so the fat substitute contributes 0 calories when consumed Introduced in the late 90’s by Frito-Lay and included in Fat Free Pringles Products containing Olestra were originally required to warn customers of the risk of “loose stools” Within 4 years of introduction, 15,000 people had called a hotline set up specifically to take adverse-reaction complaints In 2003, the FDA removed the warning label requirement Olestra appears to interfere with the body’s absorption of critical nutrients such as beta-carotene and lycopene Carrageenan Carrageenan is a gel extracted from seaweed It’s used as a thickening agent and emulsifier You can find it in dairy many dairy products such as cottage cheese, ice cream and chocolate milk, where it is used to keep the component from separating It is also injected into raw chicken and other meat to make them retain water, making your meat appear bigger and better than it is Seaweed doesn’t generally have adverse health effects, but carrageenan is widely used in meats as a way to trick the consumer Potassium Bromate Potassium bromate is a component that helps bread to rise quickly and puff up during baking Bread dough is bound together by gluten molecules In order for gluten to join to other gluten, it requires oxidation Potassium bromate speeds up the oxidation process considerably Bread made with potassium bromate ends up being fluffy, soft and unnaturally white In 1982, Japanese researchers published the first study linking potassium bromate to thyroid and kidney cancer in mice If bread is not baked long enough, or too much potassium bromate is added before baking, the amount in the end product can be much higher than recommended The likelihood of consuming potassium bromate is increased in fast food Potassium bromate is illegal in China, the European Union, Canada, Brazil and many other countries. It is legal in the U.S. Even eating organic won’t eliminate these unwanted fillers from your diet. Sodium nitrate (NaNO3) and its close relative sodium nitrite (NaNO2) are preservatives that you find in lots of processed meats. Stuff like salami, hot dogs, pepperoni, bologna, ham, bacon and Spam all normally contain sodium nitrate as one of the ingredients. Fresh meats generally do not contain any added chemicals, so the question is, "Why is sodium nitrate added to all of these processed meats?" There are two reasons for adding these chemicals to processed meats: They preserve the color of the meat (meaning that it looks pink like Spam rather than gray like cooked hamburger). You have probably noticed that nearly all meats that contain sodium nitrate or sodium nitrite remain pink or red even though they are cooked during processing. These chemicals inhibit botulism to some degree. The jury is out on how harmful these substances are. Sodium nitrite reacts with stomach acid and other chemicals in the stomach to produce nitrosamines, which have been shown to cause cancer in animals when consumed in large quantities. However, there's not much sodium nitrate/nitrite in meats, and we consume sodium nitrate/nitrite from other foods as well, so it is not clear that they are harmful in the quantities we get from meats. Some people recommend that small children and pregnant women avoid these chemicals altogether just to be safe. Since neither canned chicken nor tuna have any redness to protect, they generally do not contain nitrates. It's an otherwise normal Thursday evening, except for the fact that you added an hour to the end of your workday, got caught in traffic on the way home and then vowed to scrounge through the refrigerator for supper because you refused to spend the little free time you had left wandering through a grocery store. It seemed like a decent plan until you actually inspected the contents of your kitchen's cold storage. A few baby carrots, some ancient hummus in a plastic takeout container, a tomato and — aha! — half a package of raw bacon. It wasn't that long ago that you were whipping up BLTs for the whole gang, so this bacon should still be edible, right? Upon closer inspection, you're not so sure ... it's a suspicious shade of tan, and it doesn't quite smell right, either. Why does processed meat spoil so quickly? If it didn't, you'd already be well on your way to a plate of crispy bacon. If only you had some leftover meat that wasn't processed. After all, unprocessed meat keeps longer, right? Wrong. Unprocessed meats, like sliced turkey, chicken cutlets or steak, have a shelf life of three to five days when raw or freshly cooked. Processed meats, on the other hand, can last several weeks in the refrigerator. Hot dogs, for example, can hang out in the refrigerator for two weeks if unopened and one week if opened. Lunch meat has a two-week safe zone when refrigerated in its original packaging, but it should be eaten within five days if the packaging is opened or if it was purchased from a deli [source: Meat Safety]. So, what qualifies as processed meat? The bacon on your morning bagel, the pastrami on your late-night sandwich — any meats that have been preserved by smoking, curing, salting or adding chemicals fall into the "processed meats" category. This includes deli lunch meats that have a casing or that have been compressed into cylindrical form, as well as ham, sausage, hot dogs and cured pork chops. In general, meats compressed into neat shapes designed to fit on bread or buns are processed. While processed meats remain edible longer than fresh meats when stored in your refrigerator, it's still a good idea to consult the "best by" dates on the packaging. These guidelines will let you know when the meat is safe to eat and when it's no longer edible. Any meat — processed or not — poses a risk if consumed when outdated. Meat Fillers Another common type of filler in the meat processing industry is actually made of meat. MDM, or mechanically deboned meat, consists of cheaper materials from animal carcasses that's used to beef up, pun intended, meats. MDM usually consists of turkey and chicken meat, and some lower cost meats can be entirely made from MDM. Cattle, sheep and goat meats are not produced as MDM because of the risk of Bovine Spongiform Encephalopathy, better known as mad cow disease. Extenders Extenders are a type of filler with more protein content, and are used to make the meat go further. Extenders usually consist of a cereal mixture combined with meat, fat, blood and internal organs and are common in processed meats such as hot dogs and breakfast sausages. Some products like Spam are made of processed meat containing extenders that's cooked and then packaged. The shelf life makes it handy to keep as an emergency food supply. Spam is simply processed and cooked pork shoulder and ham preserved in a can. Yet this quintessential American product has inspired both obsession and revulsion (not to mention singing Vikings) ever since the Great Depression. How did Spam become one of the most recognizable brand names in history? What makes it so compelling? In this article, we'll learn all about it. Spam comes in a rectangular metal can, which allows it to stay fresh, even unrefrigerated, for a very long time. It's a pinkish brick of meat, soft and easily sliceable, that's surrounded by clear gelatin. Because Spam comes precooked, it can be eaten cold directly out of the can, although most people find it more appetizing if it's been cooked or heated. It usually comes in a 12-ounce can, although a 7-ounce can is available. Spam may be the butt of many jokes, but there's no mystery about where the meat comes from. It's all pork shoulder and ham. Ham comes from the pig's hind legs and rear end. A relatively large amount of salt is added for flavor and to preserve the meat, along with some sugar for flavoring. The only other ingredients are water and a small amount of sodium nitrite, a chemical used to preserve color and prevent the growth of bacteria, specifically Clostridium botulinum, which causes botulism. Next we'll learn how Spam is made.­ Spam is produced in two facilities in North America: one in Austin, Minn., and the other in Fremont, Neb. The highly automated Spam process requires only 13 workers to keep it running smoothly [source: Wyman]. Pig pieces arrive at the plant, where machines remove the pork from the bone and the ham is trimmed by hand. The meat is ground up in 8,000-pound batches, then flash-cooled and blended with the other ingredients in airtight mixers [source: Wyman]. The Spam is piped to a conveyor belt and pumped into the cans, which are sealed shut. The Spam-filled cans are then moved into a massive cooker. It's six stories tall and holds 66,000 cans of Spam at a time [source: Wyman]. The cans (and the Spam inside the cans) are heated to the point that all bacteria are killed. Then they are washed and allowed to cool. On the way out of the cooker, a plastic label is applied to each can. The cans are boxed, crated and trucked off to stores nationwide. Outside of North America, Hormel licenses the Spam name and recipe to companies that manufacture and sell it in various international markets. Is­ Spam Good for You? The short answer: no. Spam is not a healthy thing to eat. A 12-ounce can contains six servings. A single serving holds 16 grams of fat, including six grams of saturated fat. One serving also holds 33 percent of your daily recommended allowance of sodium and a pretty hefty dose of cholesterol. While the reduced sodium and lite versions obviously contain less of the bad stuff, a Spam-heavy diet wouldn't be a good idea. In fact, some research suggests that Spam (and other processed meats) might increase the risk of cancer. A study by the University of Hawaii found that people who consumed large amounts of processed meat were 67 percent more likely to develop pancreatic cancer. Poultry and dairy consumption was not linked to cancer increases, so fat and cholesterol levels could not be the sole culprit. The researchers suggested that the chemicals used in meat processing may react and form carcinogenic byproducts in the body [source: Nothlings et al]. Sodium nitrite, used in Spam, is one of the most common meat-processing chemicals. Scientists haven't found a definite link between sodium nitrite and cancer, though, so the FDA still considers it safe. Spam is made by the Hormel Foods Corporation. The company was founded by George A. Hormel in the late 1890s in Austin, Minn. By the Great Depression, George's son Jay was heavily involved in the company. Hormel did a successful fresh-meat business, but all fresh meats basically looked similar, which made it difficult for Hormel to make its products stand out. The fresh-meat industry was also bound by seasonal changes in the meat supply. To solve these problems, Jay Hormel put his energies into developing canned meats [source: Wyman]. Canning meat introduced its own problems. Heat often caused cell walls to break down and release all of the water in the meat. The result was dry meat and water in a can. Much experimentation was needed to devise the exact canning process that would leave the meat preserved, yet moist. A precise amount of heat and salt must be used, and it's also important for the meat to be mixed and canned in a vacuum [source: Wyman]. Canned ham was a reasonably successful Hormel product, but Jay Hormel wanted to get some use out of an underutilized cut of meat -- pork shoulders. At first, Spam was made entirely of shoulder meat. Hormel introduced the ham/shoulder blend later. Actor Kenneth Daigneau coined the Spam name in a naming contest at a New Year's Eve party [source: Wyman]. Hormel claims that the word is a blend of the words "spiced ham," though Spam lovers and haters have suggested many other meanings and acronyms over the decades. On May 11, 1937, Spam was officially born when Hormel registered a trademark for the name. By prominently featuring the brand name on the packaging and spending lavishly on advertising, Hormel succeeded in making Spam a household product in the United States. However, it was World War II that cemented Spam's reputation in its home country and introduced the product to consumers around the world. Before the United States entered the war, Spam and other foods were shipped to Allied countries as part of the lend-lease program. When U.S. soldiers went to Europe and the Pacific, they carried Spam in their K-rations [source: Wyman]. Or did they? Most of the Spam eaten by soldiers was actually government meat that was canned by Hormel and other companies that were under contract to the military. Only a few soldiers received genuine Spam [source: Wyman]. Nevertheless, to the soldiers it was Spam that they came to know and hate. They felt like they had Spam for every meal and ran out of ways to prepare it. The universal dislike -- they wrote songs about how much they hated the stuff -- probably had less to do with the actual taste of Spam than with how often they were forced to eat it. Regardless of their opinion on Spam during the war, soldiers who returned to the United States when the war was over brought a taste for Spam with them. With the aid of an advertising blitz, Spam sales increased after the war [source: Wyman]. Since then, Spam has grown and evolved. Hormel has introduced new varieties, including Low-Sodium, Lite, Hickory Smoked, Hot & Spicy and Oven Roasted Turkey. The photo on the label has changed, going from a cooked loaf of Spam dotted with cloves to a Spamburger. There have also been changes in the Spam typeface [source: Spam.com]. Until 1997, the Spam label was lithographed directly onto the cans before cooking. That year, the new "wrap" label was introduced. In 2002, Hormel sold its 6 billionth can of Spam. That's enough cans of Spam to completely fill Giants Stadium in New Jersey, plus enough left over to refill it a third of the way again [source: The Meadowlands]. Spam has infiltrated pop culture in ways Jay Hormel could never have imagined. Perhaps the most pervasive type of Spam (much to the Hormel Company's chagrin) is the kind that shows up in your e-mail inbox. E-mail spam got its name more or less directly from the Monty Python sketch. Anyone with an e-mail address can surely relate to the wife in the skit and her difficulty coping with a world in which spam seems inescapable. The name could also come from the ubiquity of Spam during World War II. Not only was it in most K-rations, but because of the lend-lease shipment, soldiers who went to European restaurants for a nice meal often found Spam on the menu there, too. Regardless of the specific origin, the idea is the same -- both kinds of spam seem to be everywhere. Indeed, sometimes Spam (the meat kind) does seem to be everywhere. It would be extremely difficult to find a grocery store in the United States that doesn't carry it. All 50 states enjoy their fair share of processed pork shoulders and ham, but Hawaii leads all states in Spam consumption. At three pounds of Spam per year per Hawaiian, it holds the lead by quite a wide margin [source: Wyman]. In addition to Spam festivals, there are Spam sculpting contests, Spam cooking contests, Spam cookbooks and the SpamMobile, a large blue van shaped vaguely like a can of Spam that tours the country giving out free Spam samples. Since the early '90s, Hormel has also sold an assortment of nonfood Spam products -- underwear, T-shirts, mugs and Christmas ornaments -- for those who simply love the product's kitschy reputation. Comedians regularly resort to Spam jokes, and Spam has popped up in films and TV shows. In fact, in 1995 Hormel sued the makers of a children's movie over the use of an evil piglike character named Spa'am. Hormel lost [source: Wyman]. Before writing this article, I'd never eaten Spam before. In fact, I'd always been sort of amazed that anyone ate it, since all I'd ever heard about it were disparaging jokes. I was subconsciously certain that it must be one of the most vile, disgusting foodstuffs ever created, something barely worthy of being considered a "foodstuff" at all. But I realized that I couldn't very well write about Spam without having eaten any. It was with a certain amount of trepidation that I peeled back the lid of the can of Classic Spam and gave it a cautionary sniff. Then I used a fork to pry out a chunk (the texture is surprisingly soft) and ate some cold. As I expected, Spam tastes more or less like ham, but it's pretty bland and very salty. After a few bites I found I was actually enjoying my first Spam experience. As a further experiment, I cut off a slice and made a Spam and cheese sandwich, heated briefly on the stove. I guess you never know what will happen when you try something new -- I found the sandwich delicious. The remaining Spam sits in its can (wrapped in aluminum foil) in my fridge. I'll probably have it for lunch tomorrow. For the record, my dog liked the Spam even more than I did. How Lab-grown meat is made cows, cats, dogs, fish, and human body soylent green - https://rumble.com/v2854lw-how-lab-grown-meat-is-made-cows-cats-dogs-fish-and-human-body-soylent-green.html - How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, baby animal cells.” Farm to Fridge - Truth Behind Meat Production An Eye-Opening Exploration - https://rumble.com/v285jb2-farm-to-fridge-truth-behind-meat-production-graphic-and-later-beating-wife-.html - Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. I'm Not A Chicken Nuggets and Eggs ? Educational Film How to Info. - https://rumble.com/v284gyr-im-not-a-chicken-nuggets-and-eggs-educational-film-graphic-how-to-info..html - From an automated source of eggs, a chicken farm which produces additional end products like raw/cooked chicken and feather can be constructed with the addition of egg-dispensing and chicken-killing systems. Soylent Green ? FDA clears lab-grown from cows, cats, dogs, baby, meat for human consumption - https://rumble.com/v284yko-soylent-green-fda-clears-lab-grown-from-cows-cats-dogs-baby-meat-for-human-.html 100s of hi tech food enhancer firm's using cells HEK 293 derived from the kidney of aborted baby tissue and other body parts in your food to make your beverages taste sweet and your snacks taste saltier. Big companies The Food and Drug Administration (FDA) on Wednesday announced it has cleared a lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, baby animal cells.” How hot dogs are made from cows, cats, dogs, fish, and human lab-grown meat ? https://rumble.com/v284rtw-how-hot-dogs-is-made-from-cows-cats-dogs-fish-and-human-lab-grown-meat-.html Once the stuff of science fiction, lab-grown meat made from cows, cats, dogs, fish, and now humans could become reality in some restaurants in the United States as early as this year. Besides cultured meat, the terms healthy meat, slaughter-free meat, in vitro meat, vat-grown meat, lab-grown meat, cell-based meat, clean meat, cultivated meat and synthetic meat have been used to describe the product. Eating cats and dog and fish Alive Educational Film Green Eggs and Ham https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. Advances have also been made in developing crops that mature faster and tolerate aluminum, boron, salt, drought, frost, and other environmental stressors, allowing plants to grow in conditions where they might not otherwise flourish (Table 1; Takeda & Matsuoka, 2008). Other applications include the production of nonprotein (bioplastic) or nonindustrial (ornamental plant) products. A number of animals have also been genetically engineered to increase yield and decrease susceptibility to disease. For example, salmon have been engineered to grow larger (Figure 1) and mature faster (Table 1), and cattle have been enhanced to exhibit resistance to mad cow disease (United States Department of Energy, 2007). 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food - https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html Top Ten Toxic Food Ingredients in Processed Food - Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. - Most of us don't think of the food we eat as poison, but some of the ingredients commonly found in processed foods can be considered toxic. By "toxic," I mean chemicals or highly processed ingredients that aren't good for you or can cause harm to your health. I'm talking about refined grains, trans fats, high fructose corn syrup, and all the other artificial junk you can't even pronounce on the ingredient lists. Educate yourself on what you’re eating. A good rule of thumb — the more ingredients are in a product, the less natural it is likely to be below ? Sources: Food Isn’t Food Anymore: The Frightening World of Fillers http://recipes.howstuffworks.com/food-fillers-101.htm http://abcnews.go.com/Health/grossest-things-food/story?id=16824388 http://eatthis.menshealth.com/slide/scary-ingredient-1-olestra?slideshow=186430#sharetagsfocus http://www.businessinsider.com/forget-food-price-inflation-its-actually-cheaper-than-it-has-ever-been-2010-10 http://www.health.com/health/gallery/0,,20588763_17,00.html http://www.livescience.com/36206-truth-potassium-bromate-food-additive.html http://healthyeating.sfgate.com/soy-flour-hamburger-extender-11570.html http://www.examiner.com/article/soy-free-food-101-a-list-of-soy-derivatives http://nutrition-now.com/2012/05/the-dangers-of-soy-a-dark-side-to-a-popular-protien http://beefmagazine.com/blog/price-pound-drives-consumer-beef-sales 15 Food Companies That Serve You 'Wood' The recent Taco Bell 'meat' lawsuit raises questions about what Americans are actually consuming through some foods. Cellulose, that is, wood pulp, is in many foods we eat each day. https://www.thestreet.com/opinion/cellulose-wood-pulp-never-tasted-so-good-11012915 Chief among those concerns is the use of cellulose (read: wood pulp), an extender whose use in a roster of food products, from crackers and ice creams to puddings and baked goods, is now being exposed. What you're actually paying for -- and consuming -- may be surprising. Cellulose is virgin wood pulp that has been processed and manufactured to different lengths for functionality, though use of it and its variant forms (cellulose gum, powdered cellulose, microcrystalline cellulose, etc.) is deemed safe for human consumption, according to the FDA, which regulates most food industry products. The government agency sets no limit on the amount of cellulose that can be used in food products meant for human consumption. The USDA, which regulates meats, has set a limit of 3.5% on the use of cellulose, since fiber in meat products cannot be recognized nutritionally.

So Where Is The Outrage About Poison Food Sold In U.S.A. To Kill You For Profit Today. Yes Everyone In The Last 30 Years Is Eating Poison Food Right Now. Jillian Michaels Receives Standing Ovation After Speech At Health Roundtable Jillian Michaels Receives Ovation. According to the search results, Jillian Michaels received a standing ovation after delivering a speech at a health roundtable hosted by Republican Sen. Ron Johnson, titled “American Health and Nutrition: A Second Opinion”. During her testimony, she described the chronic disease epidemic in the US as an “extinction-level event” and criticized major corporations for promoting ultra-processed foods (UPFs) that contribute to the widespread health decline. Michaels’ speech was met with a standing ovation from lawmakers and spectators, highlighting the growing concerns over UPFs and their long-term impact on public health. She specifically targeted corporations for producing and promoting harmful products, citing the devastating impact of chronic illnesses on everyday Americans. The roundtable discussion also featured other experts, including Dr. Jordan Peterson, Max Lugavere, and Casey and Calley Means, among others, and was co-hosted by Robert F. Kennedy Jr. The event aimed to tackle the topic of changes that have occurred over the last century within public sanitation, agriculture, food processing, and healthcare industries, which impact the current state of national health. There is no reported “outrage” from Jillian Michaels’ speech, as her testimony was met with applause and attention from lawmakers and the audience, rather than criticism or backlash. ‘Extinction level event’: Jillian Michaels TORCHES America’s corrupt healthcare system in must see testimony. Fitness expert and best-selling author Jillian Michaels took a blowtorch to the American healthcare system which she says has been rigged to sacrifice people “at the altar of corporate greed.” Michaels was one of a panel of experts gathered by U.S. Sen. Ron Johnson (R-WI) who led a roundtable discussion titled, “American Health and Nutrition: A Second Opinion.” 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food - https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html Nina deserves a lot more accreditation on this video, she was one of the first people to shed light on the problems with seed oils and the history of how they came to be. Top Ten Toxic Food Ingredients in Processed Food - Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. - Most of us don't think of the food we eat as poison, but some of the ingredients commonly found in processed foods can be considered toxic. By "toxic," I mean chemicals or highly processed ingredients that aren't good for you or can cause harm to your health. I'm talking about refined grains, trans fats, high fructose corn syrup, and all the other artificial junk you can't even pronounce on the ingredient lists. So It Appears that the concept of “Poison Food for Profit” refers to the alleged practice of intentionally contaminating food products for financial gain. This notion is supported by various sources, including: Foodborne illnesses: The Centers for Disease Control and Prevention (CDC) reports that 48 million people in the United States contract some form of food poisoning every year, with 128,000 hospitalizations. This suggests that food contamination is a significant public health issue. Corporate interests: The article “Opinion: Poison in My Groceries” from Motif (2019) argues that big pharma and food conglomerates prioritize profits over public health, leading to the use of additives and substances linked to adverse health effects. Additives and contaminants: The article highlights the presence of coloring agents, dyes, and other substances in food products, including those linked to hyperactivity, organ damage, cancer, birth defects, and allergic reactions. FDA oversight: The same article criticizes the FDA’s perceived lack of effective regulation, citing the agency’s reliance on industry funding and the revolving door between FDA employees and pharmaceutical companies. Michaels joined Dr. Jordan Peterson, Max Lugavere, and Casey and Calley Means, among others, as well as co-host Robert F. Kennedy Jr. to tackle the topic of “changes that have occurred over the last century within public sanitation, agriculture, food processing, and healthcare industries which impact the current state of national health.” In her allotted time, Michaels delivered a blistering reality check on the nation’s state of healthcare and was rewarded with a standing ovation for her view of the chronic disease epidemic as “an extinction-level event.” Michaels wondered “Where is the outrage” as she began her remarks, focusing on the number of obesity-related deaths in the nation that were “completely preventable.” “I am a health advocate, a fitness expert, and a nutritionist. I have no political alliance because health transcends partisanship and ideology,” she said. “Unlike the majority of issues I imagine people in Washington contend with on a daily basis this one is not nuanced, it’s black and white, it’s right and wrong, it’s good against evil.” She went on to note that in 1974, the year she was born, “less than 10% of our population was overweight or obese and prior to that, over the course of all human existence, being overweight or obese was considered extremely unusual and rare. And somehow they weren’t holding panels, by the way, nobody needed a panel to figure it out.” The 50-year-old who starred on the NBC series “The Biggest Loser,” recounted how in the late 1970s, the U.S. population began to grow at “supersonic” levels, noting that she became clinically obese by the time she was 13, weighing 170 lbs. “From the year I was born to the year I turned 21, obesity rates had tripled,” Michaels continued. “The entirety, almost, of my generation along with the two generations that followed have fallen victim to America’s unchecked obesity crisis.” “I don’t know about you but I’ve watched my friends jabbing themselves every day with fertility drugs praying for a pregnancy. My friends getting up at the crack of dawn to get radiated where the lump was found in their breast. My friends swallowing fistfuls of pills to manage their debilitating anxiety and depression,” she told the House panel. She argued that there was no “quantum leap” between the 1980s and the present in which “our DNA inexplicably mutated to make American bodies expand and fall ill at an unprecedented pace.” “And while Gen X, Millennials, and Gen Z have our problems, 75% of us are not stupid weak or lazy, so hopefully you are wondering what has happened to us,” Michales said, going on to contend that a “sinister series of events” converged in the late’ 70s and the early 80s that forced a shift in the food Americans consumed and, subsequently their health. Calling it a “plague that crept like a fog while we slept,” Michaels showed how Americans were duped, “blindly trusting that the powers that be would never betray us.” “It seemed unthinkable to question whether a corporation would poison us for profit… it was this betrayal of trust that allowed them to insidiously infiltrate every part of our lives,” she said in her impassioned remarks. Michaels wrapped up her powerful speech by telling lawmakers that they need to step up and speak up for Americans suffering under corporate greed. “If this current trend is allowed to persist the stakes will be untenable. We are in the middle of an extinction-level event. The American people need help, they need heroes and people of Washington, your constituents chose you to be their champion,” she concluded. “Please be the change.” Outrage Over Poisoned Food List Based on the provided search results, here is a comprehensive list of “poisonous” foods and additives that have sparked outrage and concern over the years: Arsenic-laced candy: In the late 19th century, chemist Jesse Park Battershall found that 115 out of 198 candy samples contained poisonous metallic dyes, including arsenic and lead chromate. Salicylic acid in wine: In 1881, French chemists sounded alarms about the toxic chemical salicylic acid in wine, leading to its ban in France. Chalk and formaldehyde in milk: In the early 20th century, Dr. Harvey Wiley’s “Poison Squad” discovered that milk contained chalk and formaldehyde, among other additives. Borax, copper sulfate, and salicylic acid in canned food: Wiley’s team also found these chemicals in canned goods, highlighting the lack of regulation and oversight. Corn syrup labeled as honey: The “Poison Squad” exposed the practice of labeling corn syrup as honey, demonstrating the need for stricter labeling regulations. Colored lard labeled as butter: Similarly, they found that colored lard was being sold as butter, emphasizing the importance of accurate labeling. E. coli-contaminated hamburgers: The 1993 Jack in the Box outbreak, which killed several children, highlighted the risks associated with undercooked or contaminated ground beef. Unpasteurized milk and juice: Bill Marler, a food safety expert, avoids these products due to the risk of bacterial contamination and foodborne illness. Raw oysters and other raw shellfish: Marler also avoids raw or undercooked shellfish, citing the risk of Vibrio vulnificus and other pathogens. Raw or undercooked eggs: He advises against consuming raw or undercooked eggs, as they can harbor Salmonella and other bacteria. Meat not cooked to a safe internal temperature: Marler recommends cooking meat to a safe internal temperature to prevent foodborne illness, particularly for vulnerable populations like the elderly and young children. Unsprouted seeds and grains: He also advises against consuming unsprouted seeds and grains, which can contain harmful bacteria and toxins. Methylene chloride, trichloroethylene, and ethylene dichloride in decaffeinated coffee and tea: These solvents have been linked to an increased risk of cancer and are used in the production of some decaffeinated coffee and tea products. Sodium nitrite in processed meats: Marler notes that sodium nitrite, used to preserve meat, is associated with an increased risk of cancer. These examples illustrate the types of “poisonous” foods and additives that have sparked outrage and concern over the years, highlighting the importance of food safety regulations and consumer awareness. There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalizing a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions. This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made with human meat. https://rumble.com/playlists/b5nqs1HsYxs Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. They've taken over, and we have to FIGHT BACK. Know which toxic food ingredients to avoid: 1. Palm Oil When a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. These evil anti-nutrients help packaged foods stay "fresh," meaning that the food can sit on the supermarket shelf for years without ever getting stale or rotting. Eating junk food with trans fats raises your "bad" LDL cholesterol and triglycerides and lowers your "good" HDL. These fats also increase your risk of blood clots and heart attack. Avoid palm oil and other trans fats like the plague, and kiss fried foods goodbye too, since they're usually fried in one of these freakish trans-fatty oils. 2. Shortening Ditch any food that lists shortening or partially hydrogenated oil as an ingredient, since these are also evil trans fats. In addition to clogging your arteries and causing obesity, they also increase your risk of metabolic syndrome. Choose healthier monounsaturated fats, such as olive, peanut and canola oils and foods that contain unsaturated omega-3 fatty acids instead. 3. White Flour, Rice, Pasta, and Bread When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and other nutrients, they're also easy to digest — TOO EASY. They send your blood sugar and insulin skyrocketing, which can lead to all sorts of problems. Replace processed grains with whole grains, like brown or wild rice, whole-wheat breads and pastas, barley, and oatmeal. 4. High Fructose Corn Syrup The evil king of all refined grains is high fructose corn syrup (HFCS). The amount of refined sugar we consume has declined over the past 40 years, but we're consuming almost 20 times as much HFCS. According to researchers at Tufts University, Americans consume more calories from HFCS than any other source. It's in practically EVERYTHING. It increases triglycerides, boosts fat-storing hormones, and drives people to overeat and gain weight. Adopt my zero-tolerance policy, and steer clear of this sweet "poison." 5. Artificial Sweeteners Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose (Splenda) may be even harder on our metabolic systems than plain old sugar. These supposedly diet-friendly sweeteners may actually be doing more harm than good! Studies suggest that artificial sweeteners trick the brain into forgetting that sweetness means extra calories, making people more likely to keep eating sweet treats without abandon. Nip it in the bud. Scan ingredient labels and ban all artificial sweeteners from entering your mouth. 6. Sodium Benzoate and Potassium Benzoate These preservatives are sometimes added to soda to prevent mold from growing, but benzene is a known carcinogen that is also linked with serious thyroid damage. Dangerous levels of benzene can build up when plastic bottles of soda are exposed to heat or when the preservatives are combined with ascorbic acid (vitamin C). Don't risk it, people 7. Butylated Hydroxyanisole (BHA) BHA is another potentially cancer-causing preservative, but it has been deemed safe by the FDA. Its job is to help prevent spoilage and food poisoning, but it's a major endocrine disruptor and can seriously mess with your hormones. BHA is in HUNDREDS of foods. It's also found in food packaging and cosmetics. BHA has many aliases. You can look them up. Or you can follow my advice and DITCH processed foods altogether. 8. Sodium Nitrates and Sodium Nitrites No that's not a typo. These two different preservatives are found in processed meats like bacon, lunch meat, and hot dogs. They're some of the worst offenders, and they're believed to cause colon cancer and metabolic syndrome, which can lead to diabetes. Protect your health by always choosing fresh, organic meats. 9. Blue, Green, Red, and Yellow The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. Always seek out foods with the fewest artificial chemicals, especially when shopping for your kids. Look for color-free medications and natural food products that don't contain artificial colors like these. 10. MSG Monosodium glutamate is a processed "flavor enhancer." While glutamates are present in some natural foods, such as meat and cheese, the ones exploited by the processed-foods industry are separated from their host proteins through hydrolysis. The jury is still out on how harmful MSG may be, but high levels of free glutamates have been shown to seriously screw with brain chemistry. Don't fall prey to chemical flavor enhancing. Just play it safe and flavor your food naturally. Whole Foods Market is often seen as the benchmark for products to be considered. The following list contains ingredients that Whole Foods Market finds unacceptable in food products, as posted on their website. Using a preservative to keep your fair trade chocolate shelf-stable? Are you sure the colors in your organic hard candies are up to WFM standards? Go ahead any questionable names in your ingredient deck—if they pop up on the list, reformulation may be in the cards for your natural product. Note: This list is reprinted in full from Whole Foods Market’s website. It’s a living list, so be sure to check back for future updates. https://peoplesfood.coop/newsite/wp-content/uploads/2019/02/Unacceptable-Ingredients-2.pdf 50 Jaw-droppingly Toxic Food Ingredients & Artificial Additives to Avoid ? Yes ? There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience. Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. More and more experts are agreeing that you are wise to try to avoid as many chemicals in your foods as possible. By shopping in mostly the produce, dairy and meat sections of your grocery store, you can avoid many of the harmful food additives listed below. However, all of us need to be on our guard, because some of these ingredients also are used in meats, dairy products and even produce. What does this have to do with Public health? The health of our country is determined by the things we consume. This ultimately adds massive costs to our healthcare system as more and more people experience disease from eating processed foods and additives. Food Additives to Avoid While FDA generally recognizes most additives on this list as ‘safe,’ there are growing concerns about the safety of many common food additives, if consumed in large quantities. 01. Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender) 02. Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient. 03. Azodicarbonamide: Used in bagels and buns. Can cause asthma. 04. Potassium bromate: Added to breads to increase volume. Linked to cancer in humans. 05. Propyl gallate: Added to fat-containing products. Linked to cancer in humans 06. BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth. 07. Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed ‘generally’ safe by FDA. 08. Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen. 09. Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures. 10. Disodium inosinate: In snack foods. Contains MSG. 11. Disodium guanylate: Also used in snack foods, and contains MSG. 12. Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients. 13. Recombinant Bovine Growth Hormone (rBGH): Geneticially-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer. 14. Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer. 15. Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA. 16. Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels. 17. Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA. 18. Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart. 19. Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer. 20. Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals. 21. Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors. 22. Magnesium sulphate: Used in tofu, and can cause cancer in laboratory animals. 23. Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children. 24. Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer. 25. Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities. 26. Aluminum: A preservative in some packaged foods that can cause cancer. Artificial Sweeteners to Avoid Artificial sweeteners are regulated by FDA, just as food additives are, but this does not apply to products ‘generally recognized as safe. 27. Saccharin: Carcinogen found to cause bladder cancer in rats. (Worst Offender) 28. Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems. 29. High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance. 30. Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats. 31. Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland. 32. Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues. 33. Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations. 34. Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses. Artificial Food Colorings to Avoid Food colorings are used to give foods a more attractive appearance, but some experts believe they cause serious health problems, including asthma and hyperactivity in children. 35. Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also can cause hyperactivity in children. Banned in some European countries. (Worst Offender) 36. Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer. 37. Blue #2: Used in candy and pet food beverages. Can cause brain tumors 38. Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer. 39. Citrus red #2: Used to color oranges. Can cause cancer if you eat the peel. 40. Green #3: Used in candy and beverages. May cause bladder tumors. 41. Yellow #5: Used in desserts, candy and baked goods. Thought to cause kidney tumors, according to some studies. 42. Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumors, according to some studies. 43. Red #2: A food coloring that may cause both asthma and cancer. 44. Red #3: A carcinogen. that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer. 45. Caramel coloring: In soft drinks, sauces, pastries and breads. When made with ammonia, it can cause cancer in mice. Food companies not required to disclose if this ingredient is made with ammonia. 46. Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer. 47. Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct. 48. Bixin: Food coloring that can cause hyperactivity in children and asthma. 49. Norbixin: Food coloring that can cause hyperactivity in children and asthma. 50. Annatto: Food coloring that can cause hyperactivity in children and asthma. Opponents of GMOs have been unceasing in their campaign to vilify genetically modified foods by describing them as “Frankenfoods,” thus implying they are not natural and are potentially harmful. “The practice of introducing new DNA and chemicals to seeds or animals (Aqua Advantage has developed a GMO fish) is similar to how Mary Shelly’s Frankenstein created his monster–—through piecing together lots of different organisms,” wrote the Organic Authority on its website—a common allusion in the anti-GMO world. “We all know what happened when the monster turned on Frankenstein, and many critics of genetic engineering have likened the inevitable backlash of GMO technology to the destruction and murderous rampage of Frankenstein’s monster.” Many anti-GMO articles that warn of the dangers GM crops are often accompanied by an image of atomato fruit or vegetable with syringes sticking out of them. Very often it is a fruit or vegetable for which there is no current GM equivalent such as a tomato. This depiction is used to reinforce the notion that GM foods are created in laboratories and not by nature and therefore are dangerous to consume. With the constant barrage of scare-based imagery, it is not surprising that there is widespread public suspicion that GMOs are dangerous to human health. But there is little controversy surrounding GMOs within the scientific community with 88 percent of the members of the American Association for the Advancement of Science believing GMOs are “generally safe.” The safety of GMOs were once again reinforced by the May 2016 report by the U.S. National Academy of Sciences, Engineering and Medicine, which concluded, there was “reasonable evidence that animals were not harmed by eating food derived from genetically engineered crops”, and epidemiological data indicated there was no increase in cancer or other health related problems associated with these crops entering our food supply. David Zilberman, a professor of agriculture and resource economics at the University of California, Berkley, has noted that Frankenfood was “a terrible word, a stigmatization word, one that’s used to scare people… People are afraid of GMOs for little or no reason. GM is simply a tool. Because it allows us to modify plants with far greater precision and control then before, it will be very valuable.” The reality is that the vast bulk of the foods we consume whether organic or conventionally grown have had their genetics altered in the field or in a laboratory via a process of selective breeding or advanced biotechnology techniques, and all such foods are safe to eat. The altering of genes in plants is even known to occur naturally as highlighted by the sweet potato. Scientists at the International Potato Center in Lima, Peru have found genes from bacteria in 291 sweet potatoes varieties, some 8,000 years old, including ones grown in the U.S., Indonesia, China and parts of South America and Africa, “People have been eating a GMO for thousands of years without knowing it,” said virologist Jan Kreuze, who led the study… This example might be helpful for regulators and scientists looking at the safety of GM crops. Modern foods are lab foods. In one form or another many plant breeding techniques including GMOs rely upon the use of a laboratory; by that measure, most crops that are produced could be considered to be Frankenfoods. Here are some examples of non-GMO lab-created foods: “Wide cross” hybridization involves crossing two individual plants belonging to different species and has created plants that do not exist naturally including varieties of corn, oats, pumpkins, wheat, tomatoes and potatoes. The seedless watermelon is a polyploid which is a cell or organism that contains more than two PM paired sets of chromosomes. It has three sets of chromosomes. Polyloidy can be induced in plants and cell cultures by using chemicals such as colchicine (a toxic natural occurring chemical that was originally extracted from a plant) and Oryzalin (which is used as an herbicide). Seedless grapes are very unnatural clones, which are grown from cuttings—a form of asexual reproduction in which roots are treated with hormones to stimulate growth. Hybrid crops have been developed using marker assisted selection, which is a laboratory process involving selecting certain traits in a plant such as drought or disease resistance based upon a genetic marker. Cross breeding may involve somatic fusion which is the fusion of two distinct plant species to form a new hybrid with the characteristic of both—for example Triticale, which is a fusion between wheat triticum and rye secale, and is often sold as an organic seed. While the opponents of GMOs demonize them as Frankenfoods, they do not do the same for crops grown via a process of mutagenesis. The Ruby Red grapefruit, again often sold as organically grown, is an example of a variety of grapefruit created through mutagenesis, which is a form of genetic engineering that involves exposing seeds to chemicals or radiation, including X-rays, gamma rays and thermal neutrons, to generate mutants that have desirable traits. The Rio Red variety was developed using thermal neutrons. About three quarters of the grapefruits grown in Texas are Ruby Red varieties and in 1993, the Ruby Red was declared the state fruit of Texas. More than 3,000 plants have been produced utilizing mutagenesis including conventional and organic varieties of rice, pears, wheat, soybeans and sunflowers. Although crops grown via GM technology and mutagenesis have both proved to be safe for human consumption and the environment, the National Academies has indicated that “regulating genetically modified crops while giving a pass to products of mutation breeding isn’t scientifically justified.” It should also be noted that genetic modification is a much more process and quicker method of breeding for certain traits then is mutagenesis. A report by the UK government’s GM Science Review Panel concluded, “mutation breeding involves the production of unpredictable plants and undirected genetic changes and many thousands, even millions, of undesirable plants are discarded in order to identify plants with suitable qualities for further breeding.” Are GMOs inherently risky? Henry I. Miller, a physician and molecular biologist, has addressed the notion of the supposed increased risks of genetically modified foods. Wide-cross hybridizations and radiation-induced mutagenesis represent far more drastic tinkering with nature — and lead to far less predictable results—than the modern molecular techniques used to alter genes, but neither legislators nor anti-genetic-engineering activists have shown any concern about creating new plant varieties with those older techniques. Even though the outcomes would by any reasonable definition be genetically modified or bioengineered, they are not subject to mandatory testing or review before entering the food chain…In contrast, if a gene is moved by recombinant DNA techniques, the resulting variety is subject to lengthy, hugely expensive, and increasingly politicized regulation…To be clear, it’s not the source of genetic material or whether DNAs from different organisms are mixed that confers risk; what is important is the function of the genetic alteration—for example, whether it could cause the organism to express a new toxin or allergen or become more weed-like. True Frankenfoods are not grown in laboratories as the opponents of GMOs would like people to believe but instead are natural foods which contain toxic substances. For example, rhubarb leaves are poisonous; if ingested, they could cause breathing problems, seizures, kidney failure and in some cases death. Castor oil is made from castor beans which contain ricin. The Ackee fruit of Jamaica has toxic black seeds. There are many poisonous types of mushrooms; consuming about half of a death cap mushroom for instance is deadly for adults. Cassava contains linamarin; when eaten raw, the digestive system will convert it to cyanide. Eating just a few pieces of uncooked cassava root can provide a lethal dose. Potatoes contain solanine, a natural toxin. As a result, consuming an uncooked potato can cause vomiting and diarrhea. The National Institute of Health advises against eating potatoes that are green below the skin because it is an indication of a high concentration of solanine. Acrylamide, found in potatoes, grain products and coffee, is classified by the EPA as “likely to be carcinogenic to humans” based on studies in lab animals. (Ironically, a potato that sharply reduces the production of acryladmide in fried potatoes has been developed by tweaking one gene—which has led anti-GMO activists to brand it a ‘dangerous Frankenfood’.) The opponents of GMOs would like us to believe that genetic modification of crops has dangerous implications for our food supply. But the reality is that there is no evidence that it is inherently any more dangerous or riskier than any other plant breeding technique. It is merely another application of science to agriculture that is designed to help feed a growing word population. Imagine if those who opposed grafting or hybridization because they viewed them as tampering with mother-nature and potentially dangerous to humans had succeeded in halting their development? If such were the case, the implications for humanity would have been quite detrimental. Those who oppose GM technology are likely to look just as foolish to future generations. How does toxic eating effect our spiritual development? As Einstein had said. “Everything is energy and that is all there is to it.” The Great Pythagoras said All is number. This franken food everything and All includes we human beings who are alchemical energies composed of a God given mathematical formula. The key in the Great Work is perfecting ourselves through right thoughts and actions. When we abuse ourselves with bad thoughts, actions and bad living, we are unable to properly work on our soul’s development because we have changed the God given math code that makes us human. This change can lead us to become almost inhuman like beasts, devils and human parasites who are selfish creatures. Much of our modern world is composed of many of these selfish human beasts and devils. This is the current state of most of humanity who has been on a course of devolution for hundreds of years. Our goal as Modern Gnostics and Truth Seekers is to take the opposite path of the rest of humanity to the illuminating high road of evolution by practicing self control, pure living and to live by example. If we eat toxic foods with unnatural ingredients and toxins, we take in toxic energies into our bodies as a result. This consumption toxins changes our “natural” alchemical energies we are born with. By doing this, we are not living pure and natural. Our Great Work at purifying our souls then becomes clouded by these toxins that then create toxic bodies because our energies are turned into harmful gasses. When this happens, it turns our very chemical energies based on a God given mathematical formula at birth into gasses that are created by our own thoughts, and actions such as food, drink and air consumption. These unnatural gasses then envelop our blood, organs, and and minds that impede our spiritual development and can lead to an early death. These gasses then provide the perfect hellish type environments for various types of parasites (devils and demons) who began to consume these gasses and our very bodies. Our blood, bones and organs become the breeding and eating grounds of millions of mutant parasites that even change our very DNA. Their vomit, feces and dead carcasses then make us sick and we die early of disease, cancer or putrefaction. Worms kinds in humans I explain these concepts more in my articles on What is Hell where I show that bad food will make you have terrible smelly farts, bad breath, and also eventually make you fat and ugly. The same thing happens with your thoughts. They can give you health problems, wrinkles and make you both ugly on the inside and outside. This is because your thoughts and actions create a chemical energy reaction in your body and this is simply proven by how you feel after thinking about something. We all need to learn that it is in our minds and thoughts that produce a fire or Force in our blood, that is a type of chemical Hell 3energy that needs to be tamed and controlled or it will simply control you. It is the Beast and serpent within that can become either like Jesus, Lucifer, or Satan, depending on how you think, act and react to this Force within. When a person lives contrary to natural law of the evolved spiritual human and is ruled by his or her animal appetites and desires, which then lead to abuse of the mind, body and soul, causing sulfur to turn into hydrogen sulfide that then duplicates itself like a virus in the human body. This is what Christians would call sinning, and living in hell as said by St. John in Revelation 21:8 – But the cowardly, the unbelieving, the vile, the murderers, the sexually immoral, those who practice magic arts, the idolaters and all liars–they will be consigned to the fiery lake of burning sulfur. This is the second death.” A life lived in hell leads to an early death which simply means that the student cannot properly complete the Great Work. The goal is to finish this work in the most healthy, happy and loving manner that you can given your current life. Therefor it is imperative that we not only seek to have healthy lives filled with as much happiness and love as possibly, but that we also eat and consume only the most natural, organic healthy foods and drinks. Bioengineered (GMO) Foods ingredients - https://www.ams.usda.gov/sites/default/files/media/BE_Consumer.pdf GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html - Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? you may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. An Introduction To Plant Breeding-Teaching Us about Preparing for a Plant Pandemic? - https://rumble.com/v2hf5zq-an-introduction-to-plant-breeding-teaching-us-about-preparing-for-a-plant-p.html - Plant breeding is a technique through which genetic traits of a plant are changed. Some desirable traits are incorporated to produce a new variety. This technique is mainly used to improve the quality of food crop, to produce high yielding crop varieties and also provide resistance to diseases and pests. Teach Us about Preparing for a Plant Pandemic ? The question is not whether we’ll experience such an event; it’s whether we’ll be ready when it strikes As the world continues to fight COVID-19, the menace of infectious disease has never been more apparent. The next devastating pandemic could strike plants. Agricultural pathogens are evolving and spreading at a troubling rate—and the COVID pandemic offers important lessons for how we should prepare for them. You Will Get Your Plant Derived Vaccines Explained in 12 Minutes Or Death 2 You ? - https://rumble.com/v2heu0u-you-will-get-your-plant-derived-vaccines-explained-in-12-minutes-or-death-2.html - PMI Announces Medicago to Supply Up to 76 Million Doses of Its Plant-Derived COVID-19 Vaccine Candidate A Philip Morris International subsidiary is a shareholder in a biopharmaceutical company that reached agreements with two departments of the Canadian government to accelerate its COVID-19 vaccine candidate efforts. Since 2008, Philip Morris Investments B.V. (PMIBV), a subsidiary of Philip Morris International (PMI) (NYSE: PM), has been a shareholder of Medicago (in which it currently holds an approximately one-third equity stake) and has supported Medicago’s innovative plant-derived research and development focused on vaccines. The investment is consistent with PMI’s own efforts to leverage science and innovation. Japan-based Mitsubishi Tanabe Pharma Corporation (MTPC) is the majority shareholder and PMIBV’s partner in Medicago. Among other things, PMIBV and MTPC will contribute additional funding to support Medicago’s efforts to develop a COVID-19 vaccine candidate. What’s in a Covid-19 Vaccine? - Everyone Will Now Get Edible Vaccine in Your Food - https://rumble.com/v2hecds-whats-in-a-covid-19-vaccine-everyone-will-now-get-edible-vaccine-in-your-fo.html - Plant biologist injecting tiny amounts of virus into tomato, potato, lettuce leaves. University of Ottawa plant biologist Allyson MacLean demonstrates the process for injecting edible plants with bacterial solution, which will hopefully cause the leaves to gradually produce a vaccine for COVID-19. Eating your veggies isn't only good for you — it may someday protect you against COVID-19. In-Depth Plant-Based Covid-19 Vaccine People Testing's Now-You Will Eat Your Shot - https://rumble.com/v2hftq4-in-depth-plant-based-covid-19-vaccine-people-testings-now-you-will-eat-your.html - Anti-GMO forces target New Breeding Techniques (NBTs) despite similarities to conventional crops For years, critics of GMOs have focused on the idea that modern technologies have allowed plant breeders to take genetic material from one species and add it to another—adding ‘foreign genes’, they call it. These transgenic crosses are responsible for most of the GMO crops that dominate US farmland. But they’ve also offered a rallying point for critics, who’ve built a deceptive narrative around the idea that these “Frankenfoods” should be feared and shunned by consumers. Genetically Modified Organisms (GMOs): Transgenic Crops and Recombinant DNA Technology - If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms A photograph shows five silver fish oriented horizontally in a vertical row against a black background. Below, five smaller fish are also arranged similarly. The smaller fish at bottom are approximately one-third the length of the fish at top. Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. Advances have also been made in developing crops that mature faster and tolerate aluminum, boron, salt, drought, frost, and other environmental stressors, allowing plants to grow in conditions where they might not otherwise flourish (Table 1; Takeda & Matsuoka, 2008). Other applications include the production of nonprotein (bioplastic) or nonindustrial (ornamental plant) products. A number of animals have also been genetically engineered to increase yield and decrease susceptibility to disease. For example, salmon have been engineered to grow larger (Figure 1) and mature faster (Table 1), and cattle have been enhanced to exhibit resistance to mad cow disease (United States Department of Energy, 2007). The pharmaceutical industry is another frontier for the use of GMOs. In 1986, human growth hormone was the first protein pharmaceutical made in plants (Barta et al., 1986), and in 1989, the first antibody was produced (Hiatt et al., 1989). Both research groups used tobacco, which has since dominated the industry as the most intensively studied and utilized plant species for the expression of foreign genes (Ma et al., 2003). As of 2003, several types of antibodies produced in plants had made it to clinical trials. The use of genetically modified animals has also been indispensible in medical research. Transgenic animals are routinely bred to carry human genes, or mutations in specific genes, thus allowing the study of the progression and genetic determinants of various diseases. Potential GMO Applications Many industries stand to benefit from additional GMO research. For instance, a number of microorganisms are being considered as future clean fuel producers and biodegraders. In addition, genetically modified plants may someday be used to produce recombinant vaccines. In fact, the concept of an oral vaccine expressed in plants (fruits and vegetables) for direct consumption by individuals is being examined as a possible solution to the spread of disease in underdeveloped countries, one that would greatly reduce the costs associated with conducting large-scale vaccination campaigns. Work is currently underway to develop plant-derived vaccine candidates in potatoes and lettuce for hepatitis B virus (HBV), enterotoxigenic Escherichia coli (ETEC), and Norwalk virus. Scientists are also looking into the production of other commercially valuable proteins in plants, such as spider silk protein and polymers that are used in surgery or tissue replacement (Ma et al., 2003). Genetically modified animals have even been used to grow transplant tissues and human transplant organs, a concept called xenotransplantation. The rich variety of uses for GMOs provides a number of valuable benefits to humans, but many people also worry about potential risks. Risks and Controversies Surrounding the Use of GMOs Despite the fact that the genes being transferred occur naturally in other species, there are unknown consequences to altering the natural state of an organism through foreign gene expression. After all, such alterations can change the organism's metabolism, growth rate, and/or response to external environmental factors. These consequences influence not only the GMO itself, but also the natural environment in which that organism is allowed to proliferate. Potential health risks to humans include the possibility of exposure to new allergens in genetically modified foods, as well as the transfer of antibiotic-resistant genes to gut flora. Horizontal gene transfer of pesticide, herbicide, or antibiotic resistance to other organisms would not only put humans at risk, but it would also cause ecological imbalances, allowing previously innocuous plants to grow uncontrolled, thus promoting the spread of disease among both plants and animals. Although the possibility of horizontal gene transfer between GMOs and other organisms cannot be denied, in reality, this risk is considered to be quite low. Horizontal gene transfer occurs naturally at a very low rate and, in most cases, cannot be simulated in an optimized laboratory environment without active modification of the target genome to increase susceptibility (Ma et al., 2003). In contrast, the alarming consequences of vertical gene transfer between GMOs and their wild-type counterparts have been highlighted by studying transgenic fish released into wild populations of the same species (Muir & Howard, 1999). The enhanced mating advantages of the genetically modified fish led to a reduction in the viability of their offspring. Thus, when a new transgene is introduced into a wild fish population, it propagates and may eventually threaten the viability of both the wild-type and the genetically modified organisms. Unintended Impacts on Other Species: The Bt Corn Controversy One example of public debate over the use of a genetically modified plant involves the case of Bt corn. Bt corn expresses a protein from the bacterium Bacillus thuringiensis. Prior to construction of the recombinant corn, the protein had long been known to be toxic to a number of pestiferous insects, including the monarch caterpillar, and it had been successfully used as an environmentally friendly insecticide for several years. The benefit of the expression of this protein by corn plants is a reduction in the amount of insecticide that farmers must apply to their crops. Unfortunately, seeds containing genes for recombinant proteins can cause unintentional spread of recombinant genes or exposure of non-target organisms to new toxic compounds in the environment. The now-famous Bt corn controversy started with a laboratory study by Losey et al. (1999) in which the mortality of monarch larvae was reportedly higher when fed with milkweed (their natural food supply) covered in pollen from transgenic corn than when fed milkweed covered with pollen from regular corn. The report by Losey et al. was followed by another publication (Jesse & Obrycki, 2000) suggesting that natural levels of Bt corn pollen in the field were harmful to monarchs. Debate ensued when scientists from other laboratories disputed the study, citing the extremely high concentration of pollen used in the laboratory study as unrealistic, and concluding that migratory patterns of monarchs do not place them in the vicinity of corn during the time it sheds pollen. For the next two years, six teams of researchers from government, academia, and industry investigated the issue and concluded that the risk of Bt corn to monarchs was "very low" (Sears et al., 2001), providing the basis for the U.S. Environmental Protection Agency to approve Bt corn for an additional seven years. Unintended Economic Consequences Another concern associated with GMOs is that private companies will claim ownership of the organisms they create and not share them at a reasonable cost with the public. If these claims are correct, it is argued that use of genetically modified crops will hurt the economy and environment, because monoculture practices by large-scale farm production centers (who can afford the costly seeds) will dominate over the diversity contributed by small farmers who can't afford the technology. However, a recent meta-analysis of 15 studies reveals that, on average, two-thirds of the benefits of first-generation genetically modified crops are shared downstream, whereas only one-third accrues upstream (Demont et al., 2007). These benefit shares are exhibited in both industrial and developing countries. Therefore, the argument that private companies will not share ownership of GMOs is not supported by evidence from first-generation genetically modified crops. GMOs and the General Public: Philosophical and Religious Concerns In a 2007 survey of 1,000 American adults conducted by the International Food Information Council (IFIC), 33% of respondents believed that biotech food products would benefit them or their families, but 23% of respondents did not know biotech foods had already reached the market. In addition, only 5% of those polled said they would take action by altering their purchasing habits as a result of concerns associated with using biotech products. According to the Food and Agriculture Organization of the United Nations, public acceptance trends in Europe and Asia are mixed depending on the country and current mood at the time of the survey (Hoban, 2004). Attitudes toward cloning, biotechnology, and genetically modified products differ depending upon people's level of education and interpretations of what each of these terms mean. Support varies for different types of biotechnology; however, it is consistently lower when animals are mentioned. Furthermore, even if the technologies are shared fairly, there are people who would still resist consumable GMOs, even with thorough testing for safety, because of personal or religious beliefs. The ethical issues surrounding GMOs include debate over our right to "play God," as well as the introduction of foreign material into foods that are abstained from for religious reasons. Some people believe that tampering with nature is intrinsically wrong, and others maintain that inserting plant genes in animals, or vice versa, is immoral. When it comes to genetically modified foods, those who feel strongly that the development of GMOs is against nature or religion have called for clear labeling rules so they can make informed selections when choosing which items to purchase. Respect for consumer choice and assumed risk is as important as having safeguards to prevent mixing of genetically modified products with non-genetically modified foods. In order to determine the requirements for such safeguards, there must be a definitive assessment of what constitutes a GMO and universal agreement on how products should be labeled. These issues are increasingly important to consider as the number of GMOs continues to increase due to improved laboratory techniques and tools for sequencing whole genomes, better processes for cloning and transferring genes, and improved understanding of gene expression systems. Thus, legislative practices that regulate this research have to keep pace. Prior to permitting commercial use of GMOs, governments perform risk assessments to determine the possible consequences of their use, but difficulties in estimating the impact of commercial GMO use makes regulation of these organisms a challenge. History of International Regulations for GMO Research and Development In 1971, the first debate over the risks to humans of exposure to GMOs began when a common intestinal microorganism, E. coli, was infected with DNA from a tumor-inducing virus (Devos et al., 2007). Initially, safety issues were a concern to individuals working in laboratories with GMOs, as well as nearby residents. However, later debate arose over concerns that recombinant organisms might be used as weapons. The growing debate, initially restricted to scientists, eventually spread to the public, and in 1974, the National Institutes of Health (NIH) established the Recombinant DNA Advisory Committee to begin to address some of these issues. In the 1980s, when deliberate releases of GMOs to the environment were beginning to occur, the U.S. had very few regulations in place. Adherence to the guidelines provided by the NIH was voluntary for industry. Also during the 1980s, the use of transgenic plants was becoming a valuable endeavor for production of new pharmaceuticals, and individual companies, institutions, and whole countries were beginning to view biotechnology as a lucrative means of making money (Devos et al., 2007). Worldwide commercialization of biotech products sparked new debate over the patentability of living organisms, the adverse effects of exposure to recombinant proteins, confidentiality issues, the morality and credibility of scientists, the role of government in regulating science, and other issues. In the U.S., the Congressional Office of Technology Assessment initiatives were developed, and they were eventually adopted worldwide as a top-down approach to advising policymakers by forecasting the societal impacts of GMOs. Then, in 1986, a publication by the Organization for Economic Cooperation and Development (OECD), called "Recombinant DNA Safety Considerations," became the first intergovernmental document to address issues surrounding the use of GMOs. This document recommended that risk assessments be performed on a case-by-case basis. Since then, the case-by-case approach to risk assessment for genetically modified products has been widely accepted; however, the U.S. has generally taken a product-based approach to assessment, whereas the European approach is more process based (Devos et al., 2007). Although in the past, thorough regulation was lacking in many countries, governments worldwide are now meeting the demands of the public and implementing stricter testing and labeling requirements for genetically modified crops. Increased Research and Improved Safety Go Hand in Hand Proponents of the use of GMOs believe that, with adequate research, these organisms can be safely commercialized. There are many experimental variations for expression and control of engineered genes that can be applied to minimize potential risks. Some of these practices are already necessary as a result of new legislation, such as avoiding superfluous DNA transfer (vector sequences) and replacing selectable marker genes commonly used in the lab (antibiotic resistance) with innocuous plant-derived markers (Ma et al., 2003). Issues such as the risk of vaccine-expressing plants being mixed in with normal foodstuffs might be overcome by having built-in identification factors, such as pigmentation, that facilitate monitoring and separation of genetically modified products from non-GMOs. Other built-in control techniques include having inducible promoters (e.g., induced by stress, chemicals, etc.), geographic isolation, using male-sterile plants, and separate growing seasons. GMOs benefit mankind when used for purposes such as increasing the availability and quality of food and medical care, and contributing to a cleaner environment. If used wisely, they could result in an improved economy without doing more harm than good, and they could also make the most of their potential to alleviate hunger and disease worldwide. However, the full potential of GMOs cannot be realized without due diligence and thorough attention to the risks associated with each new GMO on a case-by-case basis. How Lab-grown meat is made cows, cats, dogs, fish, and human body soylent green - https://rumble.com/v2854lw-how-lab-grown-meat-is-made-cows-cats-dogs-fish-and-human-body-soylent-green.html How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion - https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html The Truth About the Meat Industry. What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear.

Everything You Need To Know About Eating Live Insects With a growing world population and diminishing resources, we explore the sustainable option of edible insects. Eating insects can be a part of the solution to our planet’s growing food and climate crises. Throughout our history, humans around the world have consumed these protein and nutrient-rich creatures. This hasn't been widely adopted as part of modern Western diets, however things may be changing. A growing number of consumers in the West are now embracing entomophagy, or insect-eating. I Hate to Break it to You, but You Already Eat Bugs I grabbed a box of cereal out of my cabinet. The flakes smelled stale, but I was hungry enough. I poured a cup or two into a bowl, followed by a splash of milk. I grabbed a box of cereal out of my cabinet. The flakes smelled stale, but I was hungry enough. I poured a cup or two into a bowl, followed by a splash of milk. Well into my third bite, I knew that stale cereal wasn’t all I was eating. I saw what were likely grain beetles–small food pests capable of chewing through cardboard to get at your conflakes–swimming in the bottom of the bowl, extending their legs in hopes of finding a flake–like a desperate swimmer in a flood. I immediately discarded the cereal, repulsed by the other bugs I had surely already eaten. But while I didn’t always see them, I had been eating bugs my whole life. So have you. The UN’s Food and Agricultural Organization recently released a report [PDF] touting the nutritional and environment benefits of eating our many-legged friends (or pests), which scuttled into all corners of the media. (You can read a very thorough write-up bug eating at io9 and here at Scientific American.) The gist is that insects may end up solving a real food crisis by giving up their lives for human consumption. To most of the world, this was old news–insects are considered staples and even delicacies in many cultures. But Western media still let out an audible cringe at the thought of crunching down on chitin. Ignorance is bliss… Out of Sight, Still In Your Mouth You’re deluding yourself if you think farming is as clean as making a microchip. We are always on insect territory. Try as we might with insecticides and other engineered poisons, bugs crawl all over our food to feed (and procreate) on it. When we harvest and package our crops, a lot of bugs come along for the ride. Be aware, all the hitchhikers aren’t removed. At least there are limits on how many bugs the Food and Drug Administration (FDA) lets you unknowingly eat. The FDA’s Defect Levels Handbook lays it all out. Staples like broccoli, canned tomatoes, and hops readily contain “insect fragments”–heads, thoraxes, and legs–and even whole insects. (I won’t tell you about the rat hair limits…) Fig paste can harbor up to 13 insect heads in 100 grams; canned fruit juices can contain a maggot for every 250 milliliters; 10 grams of hops can be the home for 2,500 aphids (pictured above). All of these are merely aesthetic limits. It’s seemingly for your mental well-being. Like a child moving a mountain of peas around on a plate until it looks like she’s eaten more, the insect legs, bodies, and heads are less noticeable to us at the FDA’s proposed concentrations. Your shredded wheat won’t look like shredded thrips anytime soon. Anything over these limits would be aesthetically unpleasing, but it’s doing you no harm. You obviously aren’t keeling over from eating too much carapace. The “action levels” sets by the FDA are for maximum insect contamination, so you ultimately ingest less than these limits. Nevertheless, bugs are making it into your gut whether you see them or not. Layla Eplett over at the Scientific American Guest Blog estimates that “an individual probably ingests about one to two pounds of flies, maggots and other bugs each year without even knowing it.” So, I hate to break it to you, but you already eat bugs. Not nearly enough for you to recognize it or to potentially harm you, but down the hatch they go. You don’t really notice now, so just how much bug would have to be in your food for you to notice? If Westerners aren’t ready to dive into katydid kabobs, we can at least calculate the equivalent amount of bug burgers in your food. Bug Burger Bugs like thrips and aphids have to be tiny indeed to pepper our food with their parts without us noticing. By my estimation, 5,000 aphids weigh about the same as a paperclip (each aphid being 1/5 of a milligram). If you are feelings adventurous, that means you could mash and mold 567,000 of the little plant suckers into a leggy equivalent of a Mac Donald’s quarter pounder. You should be happy the bugs that call our food home aren’t bigger. The largest insect with reliable data on its mass is New Zealand’s Giant Weta, weighing about the same as a jumbo supermarket chicken egg. Just four of these bugs would be the same weight as a Big Mac. But you’ll thankfully never find one of these insects in your food (you’d notice the crunch). Following FDA guidelines, you don’t have to order a bug burger to eat the same amount as one. If you are a fan of spinach, the action limit is 50 or more aphids, thrips and/or mites per 100 grams. That’s spinach that is 0.01% bug by weight. By the time you eat 1,000 kilograms of spinach you have eaten a quarter pounder’s worth of aphid. (Popeye has eaten a lot of bug burgers.) Bug beer is even better. Many of the bugs and bug parts will be filtered out during brewing, but the FDA’s limit on the hops that go into the tank is 2,500 aphids per 10 grams of hops. That’s right, 5% of the total weight of the hops making your summer ale can be bug. A quarter pounder’s worth of aphid butt goes into the brewer for every 2.5 kilograms of hops. Dessert is the same. If we consider the “insect parts” that the FDA limits to be about the same weight as a tiny aphid–a conservative estimate–then once you eat around 100 kilograms of your favorite chocolate you’ve eaten a full kilogram of bug. That’s a serious amount of cocoa, but nonetheless, bug you eat. And if you fancy making bread from scratch, about one and a half kilograms of insect is sprinkled into every 100 kilograms you use. Total up all the food you eat over the course of a lifetime, and I’d be surprised if we couldn’t trace a cringe-worthy percentage back to bugs. Despite all the potential knee-jerk revulsion, it’s important to remember that like all the animals we eat, insects share the planet with us. They outnumber us by a wide margin. If anything, we share the Earth with them. To have insects spice up our food is unavoidable, but harmless. The op-ed pieces screaming about what “gross stuff” the FDA lets us eat are over-blown and under-informed. Think of how many pounds of food you have eaten in your lifetime. How many plates were infested, and how many times were you hospitalized with chitin-related injuries? The fact of the matter is that insects were here first. We do our best to minimize our contact with them, but the circle of life offers the little creepy crawlies up as a viable, nutritious food source, and we should embrace that. After all, humans have eaten insects for millennia, and one day they will return the favor. 12 Edible Bugs That Could Help You Survive In many parts of the world, entomophagy, or eating bugs is commonplace. Insects are actually the most abundant protein source on the planet, and many of them boast dense concentrations of nutrients like omega 3s. If two billion people can invite insects to the dinner table, it shouldn't be too much of a stretch for you to include edible bugs in your emergency-survival diet. In many parts of the world, eating bugs is commonplace. Insects are actually the most abundant protein source on the planet, and many of them boast dense concentrations of en-vogue nutrients like omega 3’s that we buy at fancy grocery stores. If 2 billion people can invite insects to the dinner table, it shouldn’t be too much of a stretch for you to include edible bugs in your emergency survival diet. So, which bugs can you catch and eat? Grasshoppers and Crickets Grasshoppers and crickets are extraordinarily protein-rich, and you can collect them pretty much anywhere. Most types of grasshoppers and crickets are edible. If you want to try it without picking legs out of your teeth, you can try a store-bought food product called cricket powder, or cricket flour. Cricket powder is very high in protein, has similar baking properties to regular flour, and has a slightly nutty flavor. If you do decide to go wild, remember: They can carry nematodes, so remember to cook them before you eat them. How to Catch Them When and Where: Grasshoppers are easiest to catch in the early mornings when they move more slowly. Look for crickets in damp, dark places first: under rocks, logs, and other large objects. Also check in tall grasses, shrubs and trees. Try shaking branches above a shirt, sleeping bag or other piece of fabric, and see if any edibles fall onto it. Things You Need: Hands, a wool blanket or flannel shirt, or a water bottle and some over-ripe fruit Method: By hand: You can catch crickets by using your hands to snatch them up. This is hopefully self-explanatory (chase them down and catch your dinner). If you have to catch them by hand, they’re fast, so err on the side of overkill and grab the entire area of ground surrounding the cricket. Alternatively, hunt them in the early morning chill, when the cold-blooded critters are still sluggish. The best container to put them in is something with a lid. By wool blanket/flannel shirt: If you happen to have a wool blanket or a flannel shirt, place it in the middle of a field or location where grasshoppers seem to be plentiful. Chase the hoppy little bugs onto the flannel/wool. Their feet will get caught in the fibers a little, hopefully giving you enough time to pluck them off (or out of the air). By bottle: You can trap them by cutting the top off of a plastic water bottle (an open Nalgene works too), burying it in the ground, and dropping some over-ripe fruit in it. If you don’t have any fruit, a glow stick or light works almost as well (they’re attracted to it). If you drop in a few small pieces of cardboard or leaves, the crickets will hide under them instead of trying to escape. Leave it overnight, and in the morning, you’ll find breakfast hopping around inside. How to Eat Them To prepare crickets and grasshoppers, pull off their heads and the entrails should come with; discard both. The entrails are edible, but removing them reduces the risk of parasite transmission. For this reason, always cook the bugs before eating them. Remove the wings and legs. Dry roast them if you have a pan, or skewer them and roast over flame if you don’t. You can char them if you prefer. Poisonous Grasshoppers While the majority of grasshoppers are safe to eat, there are a few exceptions. Avoid any brightly-colored specimens, such as the eastern lubber (common in Texas and some other southern states), which can make you sick. Ants How to Catch Them When and Where: Anywhere at any time. They’re sort of ubiquitous. Things You Need: Hands, a stick if you want to make things easier on yourself Method: Just scan the ground, and you’re sure to eventually find a skittering battalion of ants. They march in straight lines, so they’ll lead you straight to their home base. One good way to collect them is to hit an anthill or other habitat (like a rotting log) with a stick a of couple times, then put the end of the stick in the opening. As ants rush to bite the stick, dunk it into a container of water—ideally the container you want to cook them in. Repeat until you have a few hundred. How to Eat them Capture as many as you can, putting them straight into the water so that they drown while you catch more. Once you’ve caught a sizeable portion, boil them for about six minutes. This will neutralize the acid in their bodies. If you have to eat them raw, just make sure they’re dead first so they don’t bite you. Termites Termites are a great source of protein, and since they live most of their lives buried away in wood, they are less likely to carry parasites than other insects. Mature adult termites have wings and can fly. The other stages (larvae, workers, soldiers, nymphs, queens, etc) can’t fly, so they’re easier to snag. In some cultures, termite queens are regarded as a delicacy. Who knew you could eat like royalty while eating insects? How to Catch Them When and Where: Termites love wood. It’s their main food source. So crack open a cold log, and collect your dinner. What You Need: Hands Method: Break open a punky log and grab them or shake them out fast. As soon as they see light, they’ll crawl deeper into the wood. How to Eat Them Roast them in a dry pan. You want these critters cooked up crispy. Grubs Is this the one you dreaded reading about? When someone says “grub,” they’re typically referring to the larval stage of a beetle. There are over 344 grub species consumed around the globe, including the witchetty grub in Australia, palm weevil grubs in some Asian countries, giant water bugs in North America, and mopane worms in Africa. Some of them are small and crunchy, like mealworms, and some are fat and juicy, like rhinoceros beetle larva. When and Where: The best place to collect them is in rotting logs. You can also try stripping bark off of living trees, or searching under rocks and leaf litter. What You Need: A stick or a rock Method Find a rotting log. Strip the bark off of the log or smash the log. Or strip the bark, harvest the grub (pun intended), and then smash the log to see if there’s any more inside. Grab them with your fingers—they’re not exactly fast. How to Eat Them Skewer them lengthwise with a long stick and cook over an open flame until the skin is crispy. Woodlice Also called “sow bugs,” “potato bugs,” “roly polies,” or “pill bugs,” woodlice are actually not a bug at all. They’re the only terrestrial crustacean in North America and have a flavor that’s similar to shrimp. In fact, they’re even called “land shrimp” sometimes. How to Catch Them When and Where: They are extremely easy to collect. Overturn rocks and logs or sift through dead leaves, and you’re sure to find some. What You Need: Hands, something to collect them in Method: Push things over. Collect bugs. How to Eat Them Drop them in boiling water, and leave them there for a while. They can carry nematodes (better known as parasitic roundworms—things you don’t want freeloading in your intestines), so be sure they’re thoroughly cooked. When they’re done, strain the water out and eat. Earthworms Are worms technically bugs? No. Not even close. But they are edible. You’ve probably played with these more than you’ve eaten them. However, things are about to change since, well, you’re here. If push comes to shove, you can go scrounging for these wriggly morsels. Maybe thinking of them as free-range, very fresh spaghetti will help them slide down your gullet easier. Remember to squish out the poop before you eat them. Bon appetit! How to Catch Them When and Where: If it just rained, spotting these wigglers should be pretty easy. They’ll be everywhere. If it hasn’t just rained, ferret about for them in damp soil, in decomposing flora (such as leaves and wood), or under rocks. What You Need: Hands, something to put them in Method: Find something they’re likely to be under or in. Investigate the location. Collect. Enjoy them al dente (but, like, make sure they’re cooked). How to Eat Them While worms can be eaten raw in an emergency, you should cook them if at all possible. Like most of the things on this list, they can potentially carry parasites—and the parasite potential should motivate you to cook them first. Not to mention the extremely unpleasant prospect of eating a live worm. Stinkbugs Yep, believe it or not, stinkbugs are edible. Generally speaking, you shouldn’t eat noxiously odiferous bugs. Stinkbugs, however, are the exception. They’re just fine to send down that hatch (after you cook them, of course). They are even considered a delicacy in Mexico, where there’s an annual festival in Taxco to celebrate them. How to Catch Them When and Where: In the winter, you will probably find them hiding under rocks, logs, or other cover. Otherwise, you’ll see them parading arrogantly across open ground. You’ll recognize them because they look like a traditional medieval shield, straight across on the top and coming to a point on the bottom. What You’ll Need: Hands, container Method: Stalk. Pounce. Profit. How to Eat Them Some people eat them raw, but maybe try not to be one of those people if you can. To rid stinkbugs of their stinkitude, soak them in warm water for 5 to 10 minutes, and then cook extensively by roasting in a dry pan. They are said to have an “iodine” taste. Scorpions Scorpions are a common street food in China and can be found in California, Arizona, New Mexico, and other Southwestern states. They taste a bit like crab. If you decide to dine on scorpion, make sure that you cut the stinger off first. Usually the venom is produced and stored in the top two or so segments of the tail. And make sure you cook them! Cooking generally negates the venom’s poisonous properties, but you can still have an allergic reaction to it. Unlike a bee or wasp, you’re not likely to get stung by a scorpion after it’s dead. If you’ve never eaten scorpion before, however, it might be best to avoid these—but if you’re in a survival situation, you might not have a choice. How to Catch Them When and Where: These living, dangerous thumbtacks reside in dens. You’ll have to find a den if you want scorpion for dinner. What You’ll Need: A jar with a lid, hands (or something you prefer to dig with), a murder weapon (like a stick or a knife—probably don’t use your hands for this one). Method: To catch them, first find their dens. They’ll be low to the ground, burrowed under overhanging rocks or logs. Dig a hole right in front of the burrow, large enough to accommodate an open-mouthed jar, water bottle with the top cut off, or cup. When the scorpion emerges at night, it will fall into the jar and be unable to climb out. Kill it with a stick or a knife while it’s still in the jar. Cut off the stinger. How to Eat Them Roast over a fire or coals until it’s well browned. Earwigs Have you ever lifted up a pot in the garden and seen a horde of critters flee away into the grass? That could be your lunch escaping. Earwigs are edible and safe to eat. They don’t have stingers. They don’t have venom. They look like a cross between an ant (the head portion) and a scorpion (the pincher bits), and are about the size of one of those flattened pennies you get at a fair. When agitated, they might try to attack with their pinchers, but those pinches usually don’t break the skin or even hurt very much. How to Catch Them When and Where: Like most of the other bugs on the list, these guys are pretty easy to find. They live under things. They’re pretty fast but also pretty harmless. Looking under logs and things that look like they’ve been undisturbed for a while is a good place to start. They like dark, wet places. What You’ll Need: Hands, container Method: Find something to wiggle, like a rock or log, and have your container ready. Disrupt the rock or log and be ready to capture your lunch. Toss the bugs in a container. How to Eat Them Get your fire roarin’ (or purring, it’s up to you). Sauteé your dinner. You want your ‘wigs nice and crispy. Once they’re fully cooked, you’re good to enjoy your dinner. Aphids Do you remember that children’s book “The Grouchy Ladybug”? The tale’s protagonist is in search of dinner: aphids. Aphids are tiny little insects that love sweet, sweet sap. They’re often green or black, but come in a wide variety of colors. They’re very small—you could probably fit more than 50 on a penny. Now, you get to be the Grouchy Ladybug—but you don’t have to share like the ladybug did. How to Catch Them When and Where: Aphids live on plants. There are many different types of aphids, and they have different plant preferences. If there are plants around, you’re sure to find an edible variety. What they feed on can affect what they taste like, ranging from slightly bitter to sweet. What You’ll Need: Hands, a container that holds water Method: Brush them off into some water so they can’t escape. How to Eat Them Boil them and enjoy. Maggots Grubs and maggots are a bit different—even if they’re both pretty gnarly and maybe not prime snack material. Grubs are fat, juicy, and usually white in color. Maggots are thin, yellow-brownish, and legless. “Grub” usually refers to beetle larvae, while “maggot” usually refers to fly larvae. They are both edible though. So they’ve got that going for them. How to Catch Them When and Where: There are many different types of maggots. Some maggots live in rotting flesh and spoiled meat. While rotting meat isn’t safe to eat, the maggots are (but cook them first!). They also tend to live in rotting vegetables and fruit. Some even live in water. Maggots are incredibly high in protein and other beneficial nutrients. What You’ll Need: Hands, container Method: Find a source to harvest them from. If you’ve got time, and some spoiled fruit, you can create your own by leaving it out. Collect. How to Eat Them Boil or saute to kill any potential lingering germs. Enjoy your Lion King-esque feast. Dragonflies Dragonflies are the most common in the spring and summer months. They more or less have two life-cycle stages: nymph and adult. Both of these stages are edible—though one is much easier to catch than the other. While they’re in their nymph stage, they’re often green, about the size of the fist two segments of your pointer finger, and water-borne. Much easier to catch when they can’t zoom away! Their adult stage is what you’re used to seeing: a fully grown dragonfly. These are edible, but can be a pain to catch because of how fast and dexterous that are. How to Catch Them When and Where: Dragonflies can’t bite hard enough for a human to feel it, and they don’t have stingers. Both the larval stage and the adult stage are edible. The larval version is probably easier to catch, though. Dragonfly larvae live in water and are more common in the spring and summer months. What You’ll Need: Hands, optional net Method: Larvae: These live in the water and sometimes attach themselves to aqueous plants. You should be able to pretty easily just pluck them out of the water. Adult: Dragonflies at this stage can fly—and they’re fast. Like, Back to the Future DeLorean fast. Catching them without a net will probably be difficult, unless you’ve mastered some kind of quick-snatch ninja move. Or maybe this is an opportunity to perfect your dragon-fly-snatching technique. Sneak up on them while they’re resting on something, and see if you can’t catch yourself some dinner. How to Eat Them You only need to cook these for a few seconds, just enough to kill any germs. Pulling the wings and legs off is optional but might make them literally easier to swallow. Which bugs are safe to eat and where can I find them? Tarantulas Fun fact: fried spider is a delicacy in Cambodia. Remove as much hair as you can, and don’t eat the fangs. If you cook them, curled legs are an indicator of how done they are and how well cooked the insides are. One of the most common edible spiders is the Thai zebra spider, but it is venomous and aggressive. Bees and Wasps Cut off the stingers and legs. Cook well. But be forewarned: These fliers are dangerous to catch. If risking stings is worth it (or you don’t have another choice), you can try plugging the hive, and then smoke the whole thing with some sort of improvised torch to kill everything inside. These are on the “honorable mention” list only because they’re hard to catch and will attack you without remorse. That said, bee larvae can be eaten, and they’re less likely to fight back. Caterpillars Some are toxic, like the giant silkworm moth and the puss caterpillar. Bright ones and hairy ones tend to be toxic, but that isn’t a set-in-stone rule. So either do some research about the area you plan to be stranded in or proceed with extreme caution. If you’re stranded and looking to survive, this probably isn’t the best gamble. Telltale Signs a Bug Might Kill You While the majority of bugs are safe to eat, there are a few precautions you should take: Avoid Bright Colors: Don’t eat any insects that are brightly colored; their coloration is a warning to predators that they’re toxic. That even goes for the insects on this list. Avoid Hairy Things: Avoid hairy bugs; there may be stingers nestled in the fuzz. Avoid Smelly Things: Also avoid any bugs that have a potent smell (except, paradoxically, stinkbugs). When in doubt: If you are ever in doubt about an insect’s edibility, cut off a tiny, cooked piece of it, swallow it, and wait a few hours. If you don’t develop any symptoms, eat a larger piece and wait again. If nothing happens, it’s probably fine. No bug sushi: We can’t stress this enough. Whenever possible, you should cook your insects before you eat them. They may carry parasites or harmful bacteria that cooking will kill, and it improves flavor and makes the nutrients more digestible. The biggest problem with eating insects isn’t the “ew” factor Can insects become a big part of humanity’s diet? Should they? When I was in college, a girl who lived in my dorm was an evangelist for an unlikely cause: the potential of insects as food. She was really, really passionate about bugs as an ethical, environmentally friendly source of protein, in the way that driven undergrads can be really, really passionate about quixotic causes. At the time I laughed it off. They’re bugs! No one will want to eat bugs, right? The joke was on me: A few years later, she and her business partner went on Shark Tank and received a $100,000 investment from Mark Cuban, and now her company, Chirps Chips, sells cricket-based chips around the world. My classmate was ahead of the curve. As humans gradually realize we need to cut back on traditional meat consumption for the sake of the planet, eating bugs — primarily crickets and mealworms — has become a buzzy, green alternative. Some cultures, encompassing some 2 billion people around the world, already eat bugs. Mopane worms and shea caterpillars are routinely farmed and eaten (the former in South Africa and Zimbabwe, the latter in Burkina Faso and Mali), as is the African edible bush-cricket, which is commonly consumed in Uganda, Kenya, Rwanda, Tanzania, and Madagascar. Wild insect gathering for food for either subsistence or sale is common throughout East Asia and the Pacific, from India to Indonesia to Japan to Australia. In the northwest Amazon region of South America, somewhere between 5 and 7 percent of total protein comes from insects. But proponents of insect farming are looking to further industrialize the practice to raise more insects as feed for farmed animals as well as for human consumption — mostly in Europe and the US, where the practice is less common. In May, a European Union panel voted to approve the sale of an insect-based food for humans for the first time in the union’s history. The French company Agronutris had put in the application to sell dried yellow mealworm, a maggot-like organism “said to taste a lot like peanuts” when dried; with EU regulatory approval, the company hopes to sell the mealworm as a flour-like powder. Insect farming may still be a niche industry, but dozens of startups have come on the scene over the last few years. (And two French startups received a combined $537 million in funding in just the last year.) Meanwhile, chefs in the US are embracing cicadas, trillions of which have emerged on the East Coast, as a potential ingredient. Dogs are already enjoying the bounty of Brood X, the current crop of cicadas, but there’s no health or safety reason for why humans couldn’t join in. This excitement is eminently understandable: Insects are nutritious and environmentally sound to produce, which makes them a compelling alternative to traditional factory-farmed meats. But setting aside people’s personal tastes, I’m still wary of the push to eat bugs, largely because of one unanswered question: Do we really know all we need to know about the lives of insects — and whether they’re worthy of moral consideration? Why insects could be a good alternative to traditional meat … The case for eating bugs is straightforward: They’re healthy, and doing so is good for the environment. A study published in May from researchers at Harvard and the University of Wisconsin-Madison summarizes both arguments well. The authors found that if consumers in Africa and Asia added 5 grams of insect food to their daily diets, 67 million fewer people would be at risk of protein deficiency, with 166 million fewer people at risk of zinc deficiency and 251 million fewer people at risk of vitamin B12 deficiency. Anemia would also fall considerably. The study notes that 5 grams is not that much in the grand scheme of things. Cricket protein companies often cite a serving size of 10 to 20 grams of cricket protection powder for use in smoothies or porridge and the like. A 5-gram requirement could be met by one of those meals every two to four days. Particularly in areas of the world where nutritional shortfalls are common, insects could fill a useful role. Then there’s the environmental side. Factory farms are an environmental disaster. Beef farming specifically produces a huge share of the world’s methane, a much more potent greenhouse gas than ordinary carbon dioxide, and drives deforestation in the Amazon as beef companies seek more open land for grazing. But factory farms of all kinds have environmental costs, not least from manure runoff that can poison streams, hurt local ecosystems, and endanger the health of local residents. The Food and Agriculture Organization of the United Nations (FAO) has promoted insect-based food in part because insects, which are cold-blooded, are more efficient than other animals at converting their food into meat. “On average, insects can convert 2 kg of feed into 1 kg of insect mass, whereas cattle require 8 kg of feed to produce 1 kg of body weight gain,” the FAO has noted. Insects also require less water and land than traditional livestock, and produce 10 to 100 times fewer greenhouse gas emissions per kilogram of food than pigs, per the FAO. Their climate impact looks even better next to cows, which emit more than pigs. … And why we should be wary about it anyway The anti-entomophagy case is subtler but (I think) still compelling. We have to ask what farmed insects will be used for — and more importantly, what farming insects means for the insects themselves. Let’s take cricket farms as an example. At a cricket farm, the animals are typically laid out in plastic bins with cardboard walls they can climb and lay eggs on, according to a report from the research group Rethink Priorities. Because crickets need humid temperatures and can easily drown in a pool of water, damp sponges are often included in the bins to both regulate humidity and provide a drinking source. This video tour of a cricket farm in Finland gives a good sense of the situation, as does this photo of a Canadian farm. Lewis Bollard, who runs the farm animal welfare program at Open Philanthropy — the effective, altruist-inspired grantmaking group funded by billionaires Cari Tuna and Dustin Moskovitz — recently published an excellent rundown of the perils of insect meat, specifically when it comes to industrializing insect meat production. First and foremost for animal welfare supporters, the market for human-edible insects is completely overshadowed by the market for insects as feed for farm animals. Most insects are raised to be fed to farmed fish and chickens (or ground up into pet food). “Insect farming isn’t an alternative to factory farming — it’s a supplier,” Bollard writes. This usage further indicts the environmental case for insect farming, he argues: “Feeding corn to insects, then feeding them to chickens, is inherently less efficient than just feeding the corn to chickens.” (To be fair, this is more an argument against the current insect-farming industry, as opposed to what some proponents want it to become: a system to feed humans more efficiently.) Then there are the insects themselves. As Bollard notes, we really have no idea if insects are “sentient” in the way that, say, a pig or cow appears to be (or if they’re sentient at all). Pigs are really smart; they can play video games. Flies, by contrast, aren’t going to trounce you at Skyrim. Some smart people are trying to think through what we do know about insect sentience, but we still don’t know a lot. Rethink Priorities has tried to pull together what we know about the welfare experience of insects on farms, but similarly, it’s not a lot. Insect farms mostly freeze and/or shred their animals, but we don’t know much about whether those methods cause the insects significant pain. If you’ve read this far and aren’t a vegan or vegetarian, or even someone who thinks about animal welfare much at all, all of this may seem absurd. Insects are not creatures whose welfare we’re used to considering, an indifference that even makes its way into our vernacular. “She wouldn’t hurt a fly” doesn’t mean “she’s not a sociopath” in the same way that “she wouldn’t kick a dog” does — it means “she wouldn’t do a mean thing so trivial no one should care about it.” But humans are constantly expanding our circle of moral concern. And though most humans have yet to expand their moral circle to fully include farm animals, attitudes on animal welfare have certainly evolved. The number of pets in the US has more than doubled since the 1970s, while the number euthanized every year has fallen dramatically, from 20 million to 3 million. Humans have become less comfortable killing animals just for being a nuisance: A half-century ago, it wasn’t so uncommon for dog owners to euthanize their pet because it was cheaper than putting them in a kennel during their vacation. That’s unimaginable today. It’s not a far step from “cats and dogs deserve to be treated well” to “pigs and cows deserve to be treated well.” And while “caterpillars and crickets” is a leap further from there, it’s hardly an unthinkable one. They’re animals too. Bees understand the number zero, a concept that human children often cannot grasp. Fruit flies sometimes act in ways that suggest they experience a form of chronic pain. Is it so inconceivable that the insect world might deserve humane treatment? For me, the most sobering finding of Rethink Priorities’s research is that around 1 trillion insects are already raised and killed on farms every year — a staggering number, since we’re still at the start of the insect-food boom. Because insects live very short lives, that annual total encompasses many generations; only between 79 billion and 94 billion farmed insects are alive at any given time. I don’t know for sure whether those insects feel pain — but if there’s even a small chance they do, the scale of the suffering that would imply is massive. I’m not categorically against insect farming, but I do hope we can learn more about what insects’ lives are like before we start farming them at an even greater scale. 50 Edible Wild Plants You Can Forage for a Free Meal Edible wild plants are all around us, growing anywhere from the cracks of a city sidewalk to the hillsides of a mountain forest. There’s a garden of free food out there waiting to be harvested if you know what to look for. Having knowledge of which plants are edible in your area lets you forage for extra food, which is nice when you are on a tight budget. You also get the benefit of trying new flavors, some of which are difficult – if not impossible – to find at the grocery store. It’s not only about stocking your fridge, though. If you’re in a survival situation, knowing what you can and can’t eat can save your life. https://morningchores.com/edible-wild-plants/ A major disaster occurs and you’ve got to flee with your family to the wilderness. You’ve thought ahead and packed a Bug Out Bag (more on what to pack in your BOB here). But soon your survival food will run out. What do you plan on eating? Most survivalists and preppers love to share all sorts of wilderness fishing and hunting hacks, but the reality is that hunting your own food is difficult. Even if you do manage to hunt down a deer, what are you going to do with all that meat? You would need to hang it to dry, which means attracting animals to your camp… assuming that you are even going to stay at the same camp while waiting out the disaster. Save your energy and don’t bother hunting. The best wilderness survival food is insects. Bug Eating is Completely Normal Think that eating bugs is gross? Then you are actually going against our nature. Evidence shows that bugs made a big portion of the diet of ancient humans. Even after humans learned agriculture and hunting, they still loved to eat bugs. The ancient Romans would eat beetle larvae reared on flour and wine. Aristotle wrote about the Greek practice of harvesting cicadas for food. Even the Bible encourages people to eat certain bugs! Today, eating insects is still completely normal in many cultures, particularly in Asia and Africa. Yet, in the United States and most other Westernized countries, eating bugs is taboo. How did we go from chowing down on bugs to thinking that they were gross? One theory is that, as people began to invest more in agriculture, bugs began to be seen as pests since they destroyed crops. The bottom line is that, in a survival situation, you better get over the yuck factor of eating bugs. There is nothing gross about eating bugs. Let me put this in perspective for you. If you eat eggs, you are eating something which came from a chicken’s butt! But you don’t find that gross, do you? Which Bugs Are Edible? There are over 1,400 types of edible bugs in North America alone! I doubt you are going to spend your time memorizing all of these edible bugs and then learning to identify them. So, follow these rules to determine if a bug is edible: Pretty much all bugs are edible! Avoid bugs which sting Avoid bugs which are hairy Avoid bugs with bright colors Avoid disease carriers (ticks, mosquitoes, flies…) There are a lot of exceptions to these rules though. For example, bees sting but are edible and considered quite tasty. Tarantulas are hairy and are sold roasted as a delicacy in many cultures. Even if a bug has some harmful poison, it can usually be destroyed just by cooking it. Top Edible Bugs in North America These are just some of the many edible bugs found in North America. Remember, pretty much ALL bugs are edible, so feel free to lift up a log and eat whatever you find in a survival situation. Crickets Grasshoppers Caterpillars Ants Beetles Centipedes (but NOT millipedes! Do NOT eat millipedes!) Termites Insect larvae Honeybees How to Catch Bugs for Food Bugs are all over the place, which is why they make sure a good survival food. You can just lift up an old log and you will find a tasty snack of some beetles. Or dig in the dirt and you are sure to find some bugs to eat. But if you want to have a proper meal, you will need to catch more bugs at once. Here are some methods: Pitfall Trap This is used for catching crawling bugs like beetles. It is really simple to make. You just need some sort of cup to put in the ground and a lid to go over it. A tin can will work well, or cut a plastic bottle. Dig a hole the size of your cup Put your cup into the hole; the edges of the cup should be level with the ground Put some rocks around the outside of the cup. These will hold up your lid. Put the lid on top of the rocks. Ideally, the gap should be about ½ to 1 inch. Check your pitfall trap every 24 hours and remove any bugs you find. Tips: Put some bait into the trap. A piece of fruit works great for catching crickets and grasshoppers! Put a funnel into your cup and the bugs won’t be able to get out! The top of a plastic bottle works great. Harvesting Bugs for Food Once you have a few bugs, you can breed them pretty easily and have a steady supply of food. I’d suggest breeding grasshoppers since they reproduce quickly, are really nutritious, and are strict herbivores (crickets will go carnivorous if you don’t feed them their favorite foods!!!). You’ll just need some sort of large container to keep them in. For grasshoppers to breed, you will need to put a bit of sand in the cage. Keep the sand slightly moist or the eggs won’t hatch. Always Cook Insects Before Eating Them! Why do we think eating insects is so gross? Maybe it is because of stupid realty TV shows which show the hosts or contestants eating live or uncooked insects. Would you eat raw hamburger? No. So why would you eat raw insects? Just like how raw beef can contain bacteria and parasites, so can insects. Cooking them will destroy these so the insects are safe to eat. Oh, and the insects will actually taste better when cooked. Here is an example of How to Roast Grasshoppers. Here are some examples of how to cook insects so they are safe to eat and taste better: Ants: Roast them Slugs: Chop off their heads and squeeze out their entrails (this will get the poop out of their bodies too). Then boil them or roast them. Snails: Pull them out of their shells, slit them and squeeze out the entrails. Then boil or roast them. Crickets and grasshoppers: Roast them; you can also make flour of out them. Roast the in the oven until they are completely dry and then use a mortar to crush their bodies. Now you have flour! Caterpillars: Boil them for 1 minute or roast them Termites: Slightly roast them Mealworms: Boil for 1 minute or sauté in oil/butter And Don’t Forget to Take the Wings and Legs Off! If you’ve ever eaten an entire bug, it probably felt really terrible going down your throat. That is because the wings and legs get caught in your throat. You could even choke this way. Just grab the wings/legs and give them a twist to take them off. This will greatly improve your insect-eating experience! Can you imagine yourself eating bugs in a survival situation? Have you tried bugs? Let us know! Why aren’t we all eating insects? For years, edible insects have been billed as the next sustainable food revolution. Let's explores why we still haven’t developed a taste for grub. “Mealworms are very versatile. They have a nutty taste,” says Tiziana Di Costanzo, co-founder of Horizon, a small-scale edible insect farm in London. Di Costanzo and her family started farming mealworms in their 30-square metre shed around two and a half years ago. The business now sells live mealworms and dried crickets to customers in the UK. “For us, everything we do is with the view of preserving the natural environment,” she says. “Our utopian view was that other people would do the same as us and we would have lots of little urban insect farms like Horizon. But that hasn’t really been catching on very well.” The farming of insects for food has been billed as the next sustainable food revolution in western countries many times over in the past few years. One reason for this is, compared with traditional livestock such as beef and lamb, insects require far fewer resources and produce fewer greenhouse gas emissions. “Insects can be raised on a fraction of the water, feed and space required by traditional livestock,” says MacKenzie Wade, a PhD student studying perceptions of edible insects at the University of California, Santa Barabara. Currently, the rearing of livestock accounts for around 14.5 per cent of global greenhouse gas emissions, according to the UN’s Food and Agricultural Organization (FAO). The production of red meat is particularly polluting. The main reason for this is because cows and sheep are “ruminants” – meaning they belch out large amounts of the greenhouse gas methane when digesting food. In addition, livestock production requires large amounts of forested land to be cleared to create space for grazing cattle or to grow animal feed, which causes further greenhouse gas emissions to be released. By comparison, insects can be reared almost anywhere, including urban back gardens. Mealworms and crickets can be eaten whole, meaning no part of the animal is wasted. On small-scale farms such as Horizon, wastage can be reduced even further, Di Costanzo says. “We are a circular business,” she explains. “We take surplus vegetables from a couple of our local food shops and we use that feed for the insects. We also take the ‘frass’, which is the excrement, and sell that as well.” A poll carried out in 2019 found that nearly one-third of people in the UK believed that edible insects would eventually become part of their diets. But edible insects are still far from being a staple part of mainstream diets in western countries, says Wade. In a recent analysis published in Environmental Research Letters, Wade and a colleague explore some of the reasons why. “What we consider ‘good’ to eat is culturally learned,” she says. “We are taught from a young age what food is acceptable, tasty and nutritious and these foods become familiar to us. “The cultural knowledge we often receive about insects from a young age is that bugs are pests and carriers of disease.” When insects do appear as food in western pop culture, it is usually only in dystopian movies, she says, or on game shows, the most famous example in the UK being I’m a Celebrity… Get Me Out of Here! Despite a western aversion to eating insects, they have traditionally been a staple part of the diet in many parts of the world, she adds. “There is a long history of insect eating in the tropics because insects are often more available, larger and nutritious than in colder or more temperate zones, making them a better food source.” Most visitors to Horizon come looking for a new experience, says Di Costanzo. “You have to be a bit curious and adventurous with your tastebuds to try insects. But people generally are pleasantly surprised after they’ve eaten them.” Research shows that a global switch to eating less meat and more fruit and vegetables will be key to tackling emissions from agriculture. For those that have switched to eating less meat for environmental reasons, insects could offer an additional way to get key nutrients, says Wade. “Insects provide much of the nutrients required to maintain a vegetarian diet like iron, protein and vitamin B12,” she says. If insect eating is to become more widespread in western countries, it will need to move beyond being seen as a fad, Wade says. “If insects are going to truly be a sustainable food, they need to replace our meat products,” she says. “They also need to be reasonably priced to ensure everyone can access sustainable and nutritious food, which would most likely require subsidies as the industry grows.” However, it is worth noting that, without careful planning, the future development of insect farming in western countries could come with some of the same environment concerns as large-scale animal agriculture, she adds. “The main concern is that edible insect production will simply fall into the same pitfalls as other forms of industrial agriculture and rely heavily on, for example, fossil-fuel dependent supply chains, unsustainable feed sources, and highly processed product additives,” says Wade. “Because the industry is so new in Europe and North America, measures must be taken to ensure growth of the industry follows sustainability goals.” https://www.magazine.cals.vt.edu/pests-to-protein https://www.outdoorlife.com/photos/gallery/survival/2012/07/wild-food-guide-how-identify-best-wild-edible-foods/ Wild Food Guide: How to Identify the Best Wild Edible Foods OL’s survival expert highlights the best wild foods and ranks them by availability and caloric value. Check out this gallery. It’s just assumed that every outdoorsman knows how to live off the land. And while you may be able to hunt, fish, and trap circles around everybody you know, are you equally proficient with wild edible plants? Do you know which nuts and berries you can add to an outdoor meal, or even be used to replace a meal? It may be true that “vegetarian” is the old Indian word for “bad hunter”, but I’ll still bet that our ancestors didn’t pass up easy and tasty plant foods when they ran into them. Follow along in our guide to wild edible plants, and you’ll have no excuse for going hungry again. I ranked these foods based on widespread availability, vitamins and mineral content and, most importantly, caloric value (they’re listed in descending order). WARNING: If you’re not 100-percent certain that a plant is edible, DO NOT eat it! If you’re using medication, consult with your doctor or pharmacist before foraging. Some plant compounds can interfere with certain medications. wild edibles Hickory Nuts These little guys are the most calorie dense wild food in our guide. One ounce of shelled-out hickory nut meat packs a whopping 193 calories, with most of that coming from fat. How do they taste? Well, you probably already know the answer to that. Most hickory nuts taste like their most famous relative, the pecan. These sweet and fatty nut meats can be used as a raw food, picked right out of the shell. The nut meats also can be used in all kinds of dishes. From porridge, to cookies, to a pecan-flavored crust for your favorite game bird, hickory is an underused hero in wild foods. To make sure you have a hickory, look for a “double” nut shell, with a husk that peels off revealing a nut shell underneath. And make sure you don’t get a buckeye, which also have a double-layered nut shell, but are poisonous. Good hickory nuts have a multi-chambered inner nutshell (like a walnut), while the bad buckeyes have a solid nut meat (like an almond). Wild edibles Black Walnut These nuts are probably the easiest to identify. Black walnuts look like green tennis balls. The rough round husks turn from green to a very dark brown as they lay on the ground in autumn. The nut meats are rich tasting and contain 173 calories an ounce. They are high in fat, with a fair bit of protein, magnesium, phosphorus, copper, and manganese. The wild animals might even let you get some, primarily because they don’t like to chew through those thick, bitter husks. This means that there can be black walnuts on the ground well into winter. wild edibles Pine Nuts The nuts of any large pine tree are a classic western survival food. Measuring around 1,400 calories per cup, these nuts are more than half fat by weight, with some protein and carbs added in for good measure. Pine nuts are also a good source of thiamin and manganese, with a decent array of other B Vitamins and minerals. wild edibles Hazelnut There are several species of hazelnut tree in Europe, Asia and North America. The most common tree in the US is the American hazelnut, which grows east of the Mississippi from Georgia to Maine. Just one ounce of the flavorful hazelnuts contains 170 calories and 4 grams of protein. The Hazelnut also carries a good portion of Vitamin E, thiamin, copper, and manganese. beechnuts Beech Nut Not the tobacco product, or the baby food, but the actual nut of a beech tree, can be a valuable and delicious wild food source. But you’ll have to be quick to beat the squirrels to them. Squirrels seem to favor these tree nuts above all others, and the animals have always had two-legged competition for them. Indian tribes, such as the Potawatomi, pounded the roasted seeds into flour, and many other cultures have used the oily sweet nuts for food. Look for the smooth-bark trees in eastern woodlands, and look for the small three-sided seed falling out of a prickly husk around early October. The nuts have 10 grams of carbohydrates, 2 grams of protein and 164 calories per ounce. Wild Edibles Oak Acorns Though many folks are confused by the nuts of oak trees, acorns are one of the most abundant foods in this guide. Perhaps it was the fear of buckeye nuts, or the bitter flavor that acorns have, but I remember my father always telling me that acorns were poison. Well, not quite, pops. The bitterness of the acorn is from the irritating tannic acid, the worst offenses of which are upset stomachs and angry bowels. One ounce of acorn nut meat from any species of oak (Quercus genus) contains a little more than 100 calories, which many of our northern hemisphere ancestors ate as a staple food prior to agriculture. These are high-carb nuts, with some fat and a little protein, giving them a nutritional profile similar to bread. The bitter acid in them is easily removed by cracking them into pieces and soaking the acorn nut meat chunks in repeating baths of warm water, one hour at a time, until the bitterness is gone. Don’t boil them, though. While many books instruct this technique, it locks in some of the bitterness. wild edibles Wild Rice This northern marsh grass plant has long been a valuable commodity in North America. Paddling an open canoe through the rice beds at harvest time allows you to bend the seed heads into the boat, tap them to release the rice, and then paddle out of there with a literal “boat load” of rice after a few hours. The raw, uncooked rice is exactly 100 calories per ounce, and it contains some traces of B Vitamins, 4 grams of protein and numerous minerals. wild edibles Amaranth Seed These small, shiny black seeds are one of the most overlooked staple foods from the wild. Some amaranth species and varieties are grown for size or flavor, but the wild plants are plenty good enough to use. One cup contains 716 calories, 26 grams of protein, 30 percent of your daily calcium and almost a full day’s requirement of iron. These seeds can be boiled into a cooked grain or ground into flour. The leaves are also edible raw or cooked, but one cup of those only contains 6 calories. wild edibles **Rose Hips ** The tangy, sweet, red-colored fruits of wild rose bushes come in at 162 calories per cup. They’re a good source of Vitamin E (alpha-tocopherol), Vitamin K, calcium, and magnesium, and a very good source of dietary fiber, Vitamin A and manganese. They are also a Vitamin C powerhouse containing 7 times your daily dose. To avoid getting the wrong fruit or berry, look for compound leaves and thorns on the rose bushes. The red rose hips should also be branching upward, not dangling fruits. wild edibles **Persimmon ** The scientific name of this fruit is diospyros, which means “food of the gods.” If you are concerned that they are overselling the fruit, you are wrong. The completely ripe, native persimmon fruits are a sticky, gooey sweet treasure trove. The fruits of this eastern tree have 127 calories and a full day’s Vitamin C per cup of pulp. Look for very wrinkled fruits in late October. Unripe persimmons are very bitter and will give you a strong case of cotton mouth. Generally, the rougher they look, the sweeter they are. wild edibles Jerusalem Artichoke This plant is neither from Jerusalem nor is it an artichoke, but this native sunflower relative does have a slightly sweet tuber, which carries 109 calories per cup. It contains lots of iron and potassium and contains 5 to 20 percent of your daily allowance in most of the B vitamins. Look for the small sunflower-looking bloom in the fall at the top of the tall plants, and dig up the tubers, which resemble ginger roots in shape (but not odor). wild edibles Elderberries Numerous species of the small shrub known as the elderberry can be found throughout the world. The American Elder grows throughout eastern North America. These bushes produce small purple-black berries in large clusters during midsummer. The berries are high in Vitamin B6, Vitamin C, calcium, iron, and potassium, and boast 106 calories per cup. Just don’t munch on the leaves, or try to make a flute out of the hollow stem, as every part is hazardous except the ripe berries. wild edibles Wild Grapes More than 20 species of wild grape are found east of the Mississippi, ripening at different times from August through October. Depending on the species and sugar content, they are roughly 100 calories per cup. Most wild grapes carry decent amounts of Vitamin C, Vitamin K, copper and potassium (one-tenth to one quarter of your daily requirement). Make sure it’s a grape though! The Canada Moonseed looks like a grape, but it is poisonous. Grapes should have one to four teardrop-shaped seeds, while the dangerous moonseed has only one seed, which is curved and flat. Also, grape vines have tendrils (curlicues), while the moonseed has no curly tendrils. wild edibles Blueberries There are a lot of species of blueberry bush in America, ranging from one foot in height (huckleberry) up to eight feet tall (high bush blueberry). With a sweet flavor and small seeds, a one cup serving of blueberries provides 84 calories. They contain one quarter of your daily Vitamin C and one third of your Vitamin K. Blueberries can be a summertime lifesaver if you can find a large patch of them. Just watch out for bears, as they like to hang out around this significant food source. wild edibles Burdock Root If you’re not too busy picking the burrs off your clothes and your dogs, the root of burdock can be dug up and boiled in a few changes of hot water to yield a fine vegetable. Just dig it, wash it, chop it, boil the root pieces for 5 minutes, dump the water away, boil again for 5 minutes, taste test for flavor, boil again if needed, and serve. These boilings are to remove the bitterness. One cup of raw burdock root has 84 calories and 14 percent of your daily allowance of Vitamin B6. It also gives you some potassium, magnesium and manganese. wild edibles Paw Paw Fruit If you are looking for a rich, belly-filling fruit, paw paw is it. These flood plain and forest fruits carry 80 calories to the cup, 18 percent of your daily Vitamin C and about 10 percent of your daily potassium. The strange sweet flavor is a little like a banana with hints of mango. Look for the stubby banana-like fruits in August, on trees near rivers in Texas, Oklahoma, Nebraska and most states to the east. Pick them when they are fragrant and almost mushy, but before they rot and turn dark. wild edibles Black Cherry The black cherry tree grows throughout the eastern half of the U.S., and it bears small, reddish-black fruits that ripen in July each year. One cup of pitted black cherries has 77 calories, 40 percent of your Vitamin A, 26 percent of your Vitamin C, as well as some potassium, copper, and manganese. Just make sure you spit out the pits, and don’t mess around with wilting green cherry leaves, as these are both poisonous. wild edibles Raspberries Raspberries are a close relative to the blackberry, and can be red, purple, gold, or black when fully ripe. Raspberries contain 64 calories per cup, and have 54 percent of your daily Vitamin C and 12 percent of your daily Vitamin K. The main difference between the two berries is that raspberries come off the bush with a hollow center, and blackberries keep their spongy center inside the berry. wild edibles Blackberries Maybe these berries’ sweet flavor keeps you stuck in the blackberry patch, either that or the thorns. Blackberries contain 62 calories per cup, and also have 50 percent of your daily Vitamin C and 36 percent of your daily Vitamin K. And if that wasn’t enough, blackberry leaves can be dried and steeped into a tea that has a mild taste and helps treat diarrhea. Wild edibles Mulberry The native red mulberry and several Asian species of mulberry can be found through much of the U.S. These blackberry-like fruits dangle from a tree, as opposed to growing on a thorny bush. Mulberries provide 60 calories per cup, with 85 percent of your daily requirement of Vitamin C and 14 percent of your daily iron. Make sure they are ripe and sweet, because under-ripe mulberries can lead to serious reactions. wild edibles Cattail Roots Often labeled as the “supermarket of the swamp”, cattail is a very versatile wild edible. The roots contain a white starch that is 150 calories per cup, and the shoots are also edible, bringing in 50 calories per cup and a little bit of Vitamin K. The pollen is edible, too, as are the sprouts that grow on the roots. The leaves can be made into baskets and ropes. There are even medicinal parts of cattail. Supermarket indeed. Just watch out for Iris, which is poisonous and can also grow in swampy conditions. Iris is generally half the height of cattail and it bears a large flower at the top. Cattail will be topped with a seed head that looks very much like a corndog in size and shape. wild edibles Cranberry Cranberry bushes are a group of evergreen dwarf shrubs or trailing vines with red berries that float when ripe. They can be found growing in many places, particularly in acidic bogs throughout Canada and the American Northeast and Northwest. One cup of whole, raw berries contains 46 calories and one fifth of your daily requirement of Vitamin C. Eating the berries or products made from them is also a widely used remedy to treat and prevent urinary tract infections. Outdoor Life wild edibles Wild Strawberry The strawberry growing wild in North America is the basis for all of the strawberries we have bred today. Though the wild berries are not high in calories (45 per cup), a cup of berries will give you more than a full day’s supply of Vitamin C. Don’t be confused by the Indian Strawberry, which is still edible, but completely flavorless. You’ll know it when you get a real wild strawberry, which is very flavorful and sweet and has tan seeds on the surface of the berry. The bland one has red-colored seeds on the surface. Wild edibles Dandelion Greens The leaves of the common dandelion are where we start our wild edible plant guide. These common lawn weeds are found throughout the U.S., although they are native to Europe. The greens have just 25 calories per cup, but their vitamin and mineral contents are through the roof. One cup of the greens contains a full day’s supply of Vitamin A and five times the daily allowance of Vitamin K. Respectable amounts of Vitamin C, Calcium, Iron and Manganese are also present. Catch the weed in bloom for positive identification, and throw a few of the yellow flower heads in your greens to brighten up your meal. OL’s survival expert highlights the best wild foods and ranks them by availability and caloric value. Check out this gallery and never go hungry again.

Advocates tout clean meat as a sustainable alternative to traditional agriculture but consumers remain skeptical and somewhat perplexed by the concept. The average American consumes about 222 pounds of beef a year, or 2.4 burgers a day, according to US Department of Agriculture (USDA). Raising cows for beef production is very costly and the environmental impact of cow herds is problematic. Moreover, the crowded conditions of factory farms require that cows are fed antibiotics to counter disease, but the exposure to antibiotics and other chemicals remains in the meat. Cows are then slaughtered violently with a bolt to the head, skinned and gutted. Now, imagine taking a bite out of a juicy beef burger that does not require the slaughter of cows. The future in which your hamburger is grown from cells in a laboratory is quickly becoming a reality. The idea is to eliminate the unethical treatment of animals raised for food and reduce greenhouse-gas emissions by culturing meat in a lab. In 2013, scientists created the first burger developed from cultured meat. Since then funding for lab grown meat has increased dramatically and many private companies and investors have joined the field. Recently, many start-ups interested in the new method of meat cultivation have begun to develop lab-grown meat, such as beef, pork, and seafood. Supported by investors, the start-up Memphis Meats received $1.7 million in resources to begin growing lab-grown meat, also known as clean meat. Clean meat is continuing to garner much interest from both the scientific and public field. The environmental impact of the current meat industry is problematic. Animal agriculture is accountable for about 4 percent of emissions in the US. Lab -grown meat offers a reduction of emission by eliminating the shipment of meats great distances to be processed and brought to local supermarkets. Instead, lab-grown meat could be directly grown in vitro meat facilities near consumers, cutting down on the energy needed to raise livestock, package, and ship meat products. Moreover, David Welch, the director of the Good Food Institute that promotes lab-grown meat, estimated that lab-grown meat uses up to 98 percent less water and and 90 percent less land. However, researchers from the University of Oxford found that methane emissions from cattle leave a short term impact on global warming, whereas carbon dioxide emission from the lab has long term impacts.

So It’s A Criminal USDA-FDA Government Corruption Food Industry & True Reason Behind Food Pyramid Scam Corporations And Political Bureaucrats Are The True Problem In Everyone's Life. The food pyramid really gets me thinking. America was falling apart far longer than most people realized. A government that served the corporates. Not what this country was supposed to be about at all. Moral of the story. Do the opposite of whatever health and medical suggestions the government tells you to do period. My grandma always said that no mater what doctors said then or say now we should always try to eat as we always did butcher our own meat and get our own lard, eat our own veggies and fruits, eat lots of healthy soup, stews and beans and don't listen to anyone. If it worked for a thousand years we need to stuck with it. Dropping my diet to grass fed beef and bacon fat with berries and fibrous fruit actually dropped my blood pressure to normal levels for the first time in my life. I tried all kinds of things. Simply getting rid of all this inflammatory garbage listed in the food pyramid did wonders. I remember this food pyramid scheme. It's full of crap. Teachers taught this to us like it's gospel. Of course we has a classmate at secondary school that worked out and look fit as day. He called out this nonsense but was shut down and told he doesn't know what he's saying...by a teacher with a beer belly. I'll never forget when they put up the food pyramid poster in our grade school cafeteria in the 80's. Interestingly this is when breakfast cereal started to turn into pure sugar and they would show a commercial for it as a "complete breakfast" with the cereal, 2 pieces of toast and butter, a glass of milk and a glass of OJ. Like who ever ate that for breakfast? I’m glad that more people are beginning to understand the scam of dietary recommendations. My dad always followed the dietary guidelines set out by mainstream “sources”. He ate lots of grains, consumed plenty of seed oils, ate refined sugar such as candy bars like it was all healthy. All the while, he was constantly bashing me over eating eggs, ground beef, butter, olive oil, and pork chops. Lol After suffering two gout attacks, and spending so much money on medications for leaky gut, pre-diabetes, blood problems, and heart disease. He no longer shouts, “Red meat is bad for you.” I was right all along, by ignoring what all those snobs had to say about diet! This is pure gold! I shared this with all my clients because it is a perfect summary of how we got in this predicament in the first place. I spent over a decade researching nutrition and came to the same conclusion. We are the victims of an Evil Food Supply! Where The Outrage Poison Food Jillian Michaels Receives Standing Ovation After Speech - https://rumble.com/v5wjosh-where-the-outrage-poison-food-jillian-michaels-receives-standing-ovation-af.html So Where Is The Outrage About Poison Food Sold In U.S.A. To Kill You For Profit Today. Yes Everyone In The Last 30 Years Is Eating Poison Food Right Now. Jillian Michaels Receives Standing Ovation After Speech At Health Roundtable Jillian Michaels Receives Ovation. According to the search results, Jillian Michaels received a standing ovation after delivering a speech at a health roundtable hosted by Republican Sen. Ron Johnson, titled “American Health and Nutrition: A Second Opinion”. During her testimony, she described the chronic disease epidemic in the US as an “extinction-level event” and criticized major corporations for promoting ultra-processed foods (UPFs) that contribute to the widespread health decline. Where The Outrage “Together With Pride” Poison Food 1,000 American Foods Banned Abroad - https://rumble.com/v5ww7at-where-the-outrage-together-with-pride-poison-food-1000-american-foods-banne.html So Where The Outrage “Together With Pride” And Other Poison Foods 1,000s American Foods Banned Over 80 Countries Today In 2024. American Foods Banned Abroad. Based on the provided search results, here are 50 American foods banned or restricted in other countries: for the making of this video above. Yes many of the products listed here in this video are available in the countries where only... the American versions are banned in that country. Kellogg’s Also Launched A Limited-Edition Breakfast Cereal Banned Over 80 Countries, “Together With Pride,” In Partnership With GLAAD (Gay & Lesbian Alliance Against Defamation) To Support ALL LGBTQ+ Rights And Promote Acceptance And Inclusivity. Lab-Grown And Real Human Meat Was FDA Approved Cannibalism A Sprit Cooking Human Meat Project - New Shake 'N Bake Fetus - Campbell Cream of Fetus Soup - https://rumble.com/playlists/b5nqs1HsYxs There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalising a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions. This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made with human meat. Baby Chicks Ground Up Alive I'm Not A Chicken Nuggets And Eggs Educational Film - https://rumble.com/v327fsc-baby-chicks-ground-up-alive-im-not-a-chicken-nuggets-and-eggs-educational-f.html From an automated source of eggs, a chicken farm which produces additional end products like raw/cooked chicken and feather can be constructed with the addition of egg-dispensing and chicken-killing systems. Hatcheries promised to stop killing male chicks by 2020. What’s taking so long ? For every new egg-laying hen born into today’s factory farming system, a male chick is killed or “culled.” As many as 680 million chicks are killed in the United States every year, and more than 6 billion total are killed around the world. Nothing to See Here “Accidental Destruction” Food Processing Plant Fire Suspicious ? - https://rumble.com/v2axqu6-nothing-to-see-here-accidental-destruction-food-processing-plant-fire-suspi.html Why are so many food processing plants and warehouses catching fire all of a sudden? Recent 1,000+ fires at food processing facilities have some claiming there’s more going on than meets the eye. Experts aren’t convinced. Experts say there’s no credence to recent internet rumors that a number of fires at food processing plants across the country are suspicious or in some way linked. Human Meat Project - New Shake 'N Bake Fetus - Campbell Cream of Fetus Soup? - https://rumble.com/v2qkf5y-human-meat-project-new-shake-n-bake-fetus-campbell-cream-of-fetus-soup.html Welcome to the Human Meat Project, we are the human meat donation program. By donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world. How About A New Shake 'N Bake Kitty Flavors - Like Aborted Fetus ? or Campbell Cream of Fetus Soup If you have a craving for Aborted Fetus Soup, then we’ve got some bad news for you. An Oklahoma Senator, Ralph Shortey, has now outlawed “the manufacture or sale of food or products which use aborted human fetuses.” Pink Slime ? what is Really in your Hamburger Term for Lean Finely Textured Beef (LFTB) - https://rumble.com/v29az10-pink-slime-what-is-really-in-your-hamburger-term-for-lean-finely-textured-b.html An episode of Jamie Oliver's Food Revolution aired on April 12, 2011, depicted Jamie Oliver decrying the use of "pink slime" in the food supply and in school lunches. In the episode, Oliver douses beef trimmings in liquid ammonia while explaining what the product is and why he is disgusted with it. This Is How Beef, Chickens, Cats, Dogs, Fish, Human Meat Hot Dogs Are Really Made - https://rumble.com/v31wtya-this-is-how-beef-chickens-cats-dogs-fish-human-meat-hot-dogs-are-really-mad.html This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made." The fact is, whether you love your hot dogs fried at home in butter, or steamed in a container of murky water from a pushcart in the big city, whether you take your dogs plain with just a dab of mustard, or piled high with tomato, pickles, neon-green relish, and celery salt, you probably haven't spent a lot of time squinting too closely at that tube of cylindrical cased meat. Lab-Grown And Real Human Meat Was FDA Approved Cannibalism A Sprit Cooking - https://rumble.com/v2mnkmi-lab-grown-and-real-human-meat-was-fda-approved-cannibalism-a-sprit-cooking.html There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalising a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions. What Is Lab Grown Meat ? How Is It Made From Beef To Human Meat Cell Guide Etc.. - https://rumble.com/v31vj1c-what-is-lab-grown-meat-how-is-it-made-from-beef-to-human-meat-cell-guide-et.html How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. In fact, it first appeared in 2013 when scientist Mark Post and his team created the first hamburger made out of 20,000 lab-grown muscle fibers (via The Guardian). This was all done in a lab and without physically harming a cow, instantly making this concept intriguing to many. However, the issue was that this new food production method was not yet approved by the Food and Drug Administration (FDA), and people also feared the substances used during the complicated biochemical process to extract the cells (via the Burdock Group). Cattle Killing Compilation Looking To Kill All World Wide Cows To Fight Climate Change - https://rumble.com/v2st5ra-cattle-killing-compilation-looking-to-kill-all-world-wide-cows-to-fight-cli.html In the latest effort to reduce emissions from agriculture, Ireland said it may kill all 2,000,000 cows. Meanwhile, climate activists have American farms and ranches in the crosshairs. This video shows several cattle in varying situations being shot to show and educate the people that don't know what happens when cattle are killed for human consumption out in the field (not in an abattoir).This video is not made to shock people. It is made to show that with the right skill, training and patience cattle can be humanely killed. You will see that the cattle are relaxed and in their own environment. GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? ou may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry. What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. How Americans And World Are Tricked Into Buying Fake Food Learn the Difference ? - https://rumble.com/v2mkfre-how-americans-and-world-are-tricked-into-buying-fake-food-learn-the-differe.html The food in your kitchen cabinets may not be what it seems. Fraudsters motivated by economic gain secretly infiltrate the global food market through a variety of means, including counterfeits, dilutions, substitution and mislabeling, according to the Global Food Safety Initiative. This may not only harm consumers’ wallets, but it can also put public health and safety at risk. Some estimates say food fraud affects at least 1% of the global food industry at a cost as high as $40 billion a year, according to the FDA. Well, real food is basically any food that is consumed and provides nutritional support and essential nutrients for your body: such as carbohydrates, fats, proteins, vitamins, or minerals (It’s usually of plant or animal origin), while fake food is made in factories with added chemicals and sugars, and is bad for you. It’s basically food that tastes good but is high in calories having little nutritional value. There’s a saying stating: If it came from a plant- Eat It. If it was made in a plant- Don't. It’s that Simple. Everything You Need To Know About Eating Live Insects Wild Edibles Of The World - https://rumble.com/v341blk-everything-you-need-to-know-about-eating-live-insects-wild-edibles-of-the-w.html Everything You Need To Know About Eating Live Insects With a growing world population and diminishing resources, we explore the sustainable option of edible insects. Eating insects can be a part of the solution to our planet’s growing food and climate crises. Throughout our history, humans around the world have consumed these protein and nutrient-rich creatures. This hasn't been widely adopted as part of modern Western diets, however things may be changing. A growing number of consumers in the West are now embracing entomophagy, or insect-eating. Truth About Lab-Grown Meat idea is to eliminate the unethical treatment of animals - https://rumble.com/v28zci2-truth-about-lab-grown-meat-idea-is-to-eliminate-the-unethical-treatment-of-.html Advocates tout clean meat as a sustainable alternative to traditional agriculture but consumers remain skeptical and somewhat perplexed by the concept. The average American consumes about 222 pounds of beef a year, or 2.4 burgers a day, according to US Department of Agriculture (USDA). Raising cows for beef production is very costly and the environmental impact of cow herds is problematic. Moreover, the crowded conditions of factory farms require that cows are fed antibiotics to counter disease, but the exposure to antibiotics and other chemicals remains in the meat. Cows are then slaughtered violently with a bolt to the head, skinned and gutted. Now, imagine taking a bite out of a juicy beef burger that does not require the slaughter of cows. The future in which your hamburger is grown from cells in a laboratory is quickly becoming a reality. 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food - https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html Nina deserves a lot more accreditation on this video, she was one of the first people to shed light on the problems with seed oils and the history of how they came to be. Top Ten Toxic Food Ingredients in Processed Food - Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. - Most of us don't think of the food we eat as poison, but some of the ingredients commonly found in processed foods can be considered toxic. By "toxic," I mean chemicals or highly processed ingredients that aren't good for you or can cause harm to your health. I'm talking about refined grains, trans fats, high fructose corn syrup, and all the other artificial junk you can't even pronounce on the ingredient lists. Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Joe Biden’s Uncle Eaten By Cannibals Is True Origin Of Cannibalism Documentary - https://rumble.com/v4tzio2-joe-bidens-uncle-eaten-by-cannibals-is-true-origin-of-cannibalism-documenta.html President Joe Biden’s True Tale's About Thousands Cannibals In Bemuses Papua New Guinea Residents Who Are Eating People Is True. Cum On Man You Know Shake 'N Bake Man Joe Biden Original Human Seasoned Coating Mix From World War Two. Biden Never Lies At All ! See Video's Linked Below. This ancient ritualistic practice has disappeared from most cultures but increasingly survives as a bizarre and poorly understood criminal behavior. Future Of Food As A Weapon It Will Kill You And Eating GMO's Bioengineered Death - https://rumble.com/v5a2c9t-future-of-food-as-a-weapon-it-will-kill-you-and-eating-gmos-bioengineered-d.html Future Of Food As A Weapon It Will Kill You And Eating GMO's Bioengineered Death And Creation Of A Factory Farming System. The notion that genetically modified organisms (GMOs) and bioengineering will lead to a catastrophic future of food as a weapon, resulting in widespread death, is an exaggerated and unfounded claim. Here’s a balanced view: GMOs in food: Many GMO crops are used to produce ingredients in common American foods, such as cornstarch, corn syrup, soybean oil, and canola oil. While some concerns exist, there is no conclusive evidence linking GMO consumption to increased cancer risk or DNA changes. The American Cancer Society states that current research does not support a link between GMOs and cancer. Bioengineering and biowarfare: While genetic engineering has been explored for military applications, including biowarfare, this is a highly regulated and restricted area. The development of genetically engineered pathogens for military use is illegal under international treaties, and the scientific community has condemned such research. Labeling and transparency: As of 2022, the USDA requires food manufacturers to label bioengineered foods with the term “bioengineered” or display a scannable code providing information on GMO ingredients. This increased transparency aims to empower consumers to make informed choices. Future prospects: Genetic engineering and biotechnology will continue to evolve, potentially leading to innovations in food production, disease resistance, and sustainable agriculture. However, it is crucial to prioritize responsible research, strict regulations, and public awareness to ensure these advancements benefit humanity, not harm it. In conclusion, while GMOs and bioengineering pose some risks and uncertainties, the notion of a catastrophic, deadly future is unfounded. By promoting responsible research, transparency, and public education, we can harness the potential benefits of these technologies while minimizing potential harms. Criminals Running Our Food Chain Supply Organized Food Fraud Crime Documentary - https://rumble.com/v31osro-criminals-running-our-food-chain-supply-organized-food-fraud-crime-document.html World Wide Criminals Running Our Food Chain Supply Horse Meat And Human Meat Labelled As Beef. Honey diluted with cheap sugar syrups. Counterfeit extra-virgin olive oil. Food crime is a multi-billion dollar industry affecting everything from the cheapest to most expensive ingredient. 10% of what we eat is thought to be adulterated. “What we know for sure is that food fraud is growing exponentially and it’s more and more worrying,” states one consumer advocate. Criminal syndicates are infiltrating the global food supply chain, undermining the ability of consumers to trust what is on the label and what ends up on their plate. In Italy, entire sectors of the food industry are controlled by the mafia. All over the world, well-organized criminal networks work together to penetrate complex supply chains. Scams range from the intentional mislabeling of inferior products in order to pass them off as premium items, to the substitution of one food stuff for something else entirely. The profits are enormous. But what are the risks to the consumer? How can we identify food fraud? And what can be done to stop it? Corrupt Food Industry And Unhealthy Cancer Causing Foods E250 Sodium Nitrite - https://rumble.com/v31n3gc-corrupt-food-industry-and-unhealthy-cancer-causing-foods-e250-sodium-nitrit.html How the Meat Industry Hides the Truth and Corrupt Food Industry Well we’ve all seen the words nitrates or nitrites in processed meat labels. More recently there’s been wave of food manufacturers trying to peddle their products with the advantage of being nitrites free… You may even have come across some cured meat products that say that they have been mixed with celery juice to replace nitrites (Celery juice being a source of natural nitrates). But what is sodium nitrite, what does it do in cured meats and more importantly: Is it bad for you? 11 Unhealthy, Cancer Causing Foods – Backed by Science Cancer is a disease that can arise from numerous factors. Although diet plays an important role in causing cancer, one should never disregard the fact that lifestyle and exposure to environmental chemicals can also increase one’s chance of developing cancer. Statistics disclose that over 50% of cancer cases are caused by lifestyle and the most influential lifestyle factor that can lead to cancer is the drink and food people consume frequently. Here are some of the top unhealthy cancer-causing foods that should be avoided: 1. Artificial Sweeteners Artificial sweeteners, also called sugar substitutes, are compounds that are used instead of sucrose (table sugar) to sweeten beverages and foods. Because artificial sweeteners are many times sweeter than table sugar, lesser amounts are needed to create the same level of sweetness. Today artificial sweeteners and other sugar surrogates are found in a variety of beverages and food; they’re marketed as „diet” or „sugar-free”, including fruit juice, chewing gum, soft drinks, jellies, baked goods, candy, and ice yogurt and cream. These artificial sweeteners included the „first generation” sweeteners such as cyclamate, saccharin, and aspartame, as well as a „new generation” sweeteners such as sucralose, acesulfame-K, neotame, and alitame. There have been more reports to the FDA for aspartame side effects than for all other food additives combined. And, there are over 900 published studies on the health hazards of aspartame. A positive connection between the use of artificial sweeteners, especially saccharin, and risk of bladder cancer in males has been observed in a case-control study of 152 women and 480 men in three provinces in Canada. 2. Genetically-modified organisms What’s the concern? Many people believe that altering the DNA of an animal or plant has a significant effect on a person’s chances of developing cancer. According to the World Health Organization, genetically modified organisms (GMOs) are „organisms in which the genetic material (DNA) has been modified in such a way that it does not occur naturally.” Scientists insert a gene from one organism into another to „change” or „improve” the organism. One research carried out by Caen University in France, which has been peer-reviewed by independent scientists to guarantee the studies were properly conducted showed that up to 70% of females and 50% of males suffered a premature death, rats fed GM corn and traces of Roundup suffered severe organ damage including kidney damage and liver damage and tumors in rats of both sexes fed the GM corn was 2 to 3 times larger than in the control group. „It shows an extraordinary number of tumors developing earlier and more aggressively – particularly in female animals. I am amazed by the extreme negative health impacts.” – Dr Michael Antoniou’s quote. 3. Alcohol Six Health Benefits Of Drinking Spiced Rum The last thing anyone wants to hear is that alcohol is a cause for cancer, but alcoholic beverages are classified by the International Agency for Research on Cancer (IARC) as a Group 1 carcinogen (carcinogenic to humans). IARC classifies regular alcoholic beverage consumption as a cause of liver, colorectum, female breast, oral cavity, larynx, pharynx and esophagus cancers. In addition, also as a probable cause of pancreatic cancer. The World Cancer Report released in 2014 highlighted the role of alcohol in cancer, finding that it accounts for 3.5% of cancers (about 1 in 30 cancer deaths) globally. New studies have shown that even small amounts of alcohol can increase the risk of bowel cancer. An ongoing study of 500,000 people in ten European countries has found that for every 2 units drunk a day, your risk of bowel cancer goes up by 8%. 4. Meat meats The IARC looked at more than 800 studies on the connection between processed and red meat and cancer risk and determined that every 50-gram portion of processed meat eaten daily increases the possibility of colorectal cancer by 18%. The American Institute for Cancer Research (AICR) and the World Cancer Research Fund have also concluded that eating even small amounts of processed meats on a daily basis can increase colorectal cancer risk. Studies show that compared to eating no processed meat, eating 3.5 ounces daily (just a large hot dog), increases colorectal cancer risk by 36%. 5. Dairy Products The fact that we require calcium (Ca) is a poor reason to say we must drink milk because heat or pasteurization renders the Ca practically unassimilable and of very little use to the human body. The average American gets 807 mg of Ca a day from drinking milk. Compare that to daily averages in Brazil (250 mg), Spain (308 mg), Ghana (8 mg), and Taiwan (13 mg). People in these countries get their Ca from other sources like spinach, broccoli, kidney beans, soybeans, almonds, rhubarb, turnips, collards. If you still believe you must drink milk to make your bones strong, here’s a compelling fact: the 5 highest dairy-consuming countries (Sweden, Finland, United States, U.K., and Israel) also have the 5 highest rates of hip fracture, a sign of osteoporosis. A recent study from Clemson University represents the other extreme, controlling for as many aspects as possible by isolating prostate cancer cells out of the body in a petri dish and dripping cow milk on them directly. The scientists chose organic cow’s milk, because they wanted to exclude the effect of extra hormones so that they could test the effect of all the growth hormones and sex steroids found naturally in milk. They discovered that cow’s milk stimulated the growth of human prostate cancer cells in each of fourteen separate experiments, producing an average increase in the cancer growth rate of over 30%. In contrast, almond milk restrained the growth of these cancer cells by over 30%. „We have all been brought up with the idea that milk is good for you. But there is evidence now that the growth factors and hormones it contains are not just risky for breast cancer, but also other hormone-related cancers, of the prostate, testicles, and ovary.” – Prof Plant’s quote. 6. Eggs About 2 million men in the United States are living with prostate cancer. Eggs have zero (0) dietary fiber and about 70% of their calories are from fat, a big portion of which is saturated. Eggs are the most concentrated usual source of choline in the American diet, which may increase the risk of cancer emergence, spread, and lethality. The World Health Organization examined data from 34 countries in 2003 and found that eating eggs is linked with death from rectal and colon cancers. In a Harvard study, entitled Choline Intake and the Risk of Lethal Prostate Cancer, found that those with the highest choline intake had a 70 percent increased risk of fatal prostate cancer. Another recent study found that men who consumed 2 and a half or more eggs/week (that’s just like one egg every 3 days), had an 81% increased risk of lethal prostate cancer. 7. Microwave foods A microwave is a form of non-ionizing radiation. As a matter of contrast, ionizing radiation changes the electromagnetic nature of atoms or ionizes them. Your food is being zapped by high-frequency waves of heat. The Russians subsequently conducted extensive research on microwave ovens. Their findings not only demonstrated a hefty reduction in nutritional content, but alarmingly revealed that carcinogens (cancer-causing substances) were produced when microwaves were used to heat the meat, frozen or fresh vegetables (particularly root vegetables), dairy products, as well as frozen fruits and cereal grains. In short, their findings resulted in a complete ban of microwave ovens in the USSR in 1976. When Dr. Hertel attempted to publish his findings in 1992 to warn the public, there was quick action from the „Swiss Association of Dealers for Electro-apparatuses for Household and Industry” who forced a gagging order and Dr. Hertel was found guilty of „interfering with commerce” and he was not allowed to publish his findings. There are no atoms, cells or molecules of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts (mW).” – Dr. Hans Hertel’s quote. One study found 60 seconds of microwaving garlic depreciated the food of its alliinase, garlic’s primary cancer-fighting ingredient. This extensive study established that broccoli, when microwaved with a little bit of water, loses up to 97 percent of its beneficial antioxidants. Steamed broccoli only lost 11 percent or less. Some amounts of phenolic compounds and glucosinolates were also destroyed. The study was published in The Journal of the Science of Food and Agriculture, November 2003. 8. Soda Soda is the second most-consumed drink in the United States, and it’s because adults and children alike are gulping down abundant amounts of bubbly artificial liquids without a practical sense of health consequences. A chemical called 4-methylimidazole, found in the composition of some caramel colors and which is used to give colas a brown color, may also increase cancer risk in those that ingest beverages containing it. In 2015, Public health researchers have analyzed soda consumption data in order to identify people’s exposure to a potentially carcinogenic byproduct of some types of caramel color. The results were that between 44% and 58% of people over the age of six could be „unnecessarily” increasing their cancer risk by drinking at least 1 can of soda per day, according to researchers from the Johns Hopkins Center for a Livable Future. 9. Foods that are smoked Smoked foods are linked with an increased risk for certain cancers due to the presence of cancer-causing compounds – carcinogens. The potential risk linked with grilled foods comes from the development of heterocyclic amines (HCA), chemical substances formed when fat from food (usually animal protein) hits the flames from grilling. Unlike meat, vegetables and fruits don’t create carcinogens when they char as the formation of HCAs depends on the presence of creatine, which is usually found in muscle tissue. The lack of fat also signifies there are no flare-ups that can create smoke. Epidemiologists first noticed an association between the consumption of smoked foods and stomach cancer in the 1960s. Russia, Japan, and Eastern Europe, where smoking is a common way to preserve fish and meat, became laboratories for gastric cancer research. Source. “There is some evidence to suggest cooking meat at high temperatures, such as ­barbecuing, can form chemicals that may increase the risk of cancer.” – Jessica Kirby’s quote, from Cancer Research UK. 10. Canned foods The world’s largest brands and food companies continue to coat their metal food cans with bisphenol A (BPA), which has been shown to genetically alter the brain cells of rats. Much thermal paper, plastic goods, water lines, and many dental composites also contain BPA. In 2009 The Endocrine Society issued its first-ever scientific statement on BPA: „Furthermore, when scientists have exposed human cell cultures to bisphenol A, they have seen increased breast cancer cell proliferation and damage to DNA. Recent study found that when pregnant mice drank water laced with bisphenol A at environmentally relevant doses, it changed the long-term hormone response of their offspring in ways that could increase the offspring’s risk for developing breast cancer. Even more worrying, recent proofs demonstrate that bisphenol A exposure may reduce the efficacy of hormonal and chemotherapeutic treatments for breast cancer.” 11. Hydrogenated oils Hydrogenated and partially hydrogenated oils are developed from otherwise nontoxic, natural elements. To make them hydrogenated, oils are heated in the presence of hydrogen and metal catalysts. An example of complete hydrogenation is margarine. Vegetable oils contain a very high concentration of Omega 6 fatty acids. These Omega 6 acids oxidize easily. Omega-3 fatty acids have been shown to reduce inflammation and protect against cancer. Unbalanced levels of Omega-6 and Omega-3 fats have been associated to many types of cancers and a host of other problems. Hydrogenated oils are used to preserve processed foods and keep them looking appealing for a long as possible. Hydrogenated oils influence (in a bad way) our cell membranes’ structure and flexibility, which is connected to cancer. Source. Conclusion If this list of cancer-causing foods will make you think before you buy, it will definitely help reduce the occurrence of cancer and many other health problems. Do your health and well-being a big favor by eliminating these unhealthy foods and beverages from your diet completely. Focus on eating whole foods with plenty of fresh fruits and vegetables. Both Sodium nitrate and nitrite are a form of salt that have been used for curing and preserving meats since the early 1900’s. Nitrate being a more natural form and nitrite mostly created in a lab. In truth, nitrites have revolutionized the processed meat industry over the past 100 years or so and it is because of this group of salts, that manufacturers have been able to improve food safety and sell cured meats that don’t go bad for days and even weeks; Nitrites prevent a dangerous food poisoning condition called ‘Botulism’ that can be life threatening, they keep the meats from going rancid by preventing the process of lipid oxidation and through a similar process, they keep cured meat looking a nice pink color by reacting with heme proteins and metal ions, effectively neutralizing them as free radicals. As an added bonus, they even give cured meats a certain flavor as these salts are sometimes dubbed as ‘saltpepper’. Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. They've taken over, and we have to FIGHT BACK. Know which toxic food ingredients to avoid: 1. Palm Oil When a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. These evil anti-nutrients help packaged foods stay "fresh," meaning that the food can sit on the supermarket shelf for years without ever getting stale or rotting. Eating junk food with trans fats raises your "bad" LDL cholesterol and triglycerides and lowers your "good" HDL. These fats also increase your risk of blood clots and heart attack. Avoid palm oil and other trans fats like the plague, and kiss fried foods goodbye too, since they're usually fried in one of these freakish trans-fatty oils. 2. Shortening Ditch any food that lists shortening or partially hydrogenated oil as an ingredient, since these are also evil trans fats. In addition to clogging your arteries and causing obesity, they also increase your risk of metabolic syndrome. Choose healthier monounsaturated fats, such as olive, peanut and canola oils and foods that contain unsaturated omega-3 fatty acids instead. 3. White Flour, Rice, Pasta, and Bread When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and other nutrients, they're also easy to digest — TOO EASY. They send your blood sugar and insulin skyrocketing, which can lead to all sorts of problems. Replace processed grains with whole grains, like brown or wild rice, whole-wheat breads and pastas, barley, and oatmeal. 4. High Fructose Corn Syrup The evil king of all refined grains is high fructose corn syrup (HFCS). The amount of refined sugar we consume has declined over the past 40 years, but we're consuming almost 20 times as much HFCS. According to researchers at Tufts University, Americans consume more calories from HFCS than any other source. It's in practically EVERYTHING. It increases triglycerides, boosts fat-storing hormones, and drives people to overeat and gain weight. Adopt my zero-tolerance policy, and steer clear of this sweet "poison." 5. Artificial Sweeteners Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose (Splenda) may be even harder on our metabolic systems than plain old sugar. These supposedly diet-friendly sweeteners may actually be doing more harm than good! Studies suggest that artificial sweeteners trick the brain into forgetting that sweetness means extra calories, making people more likely to keep eating sweet treats without abandon. Nip it in the bud. Scan ingredient labels and ban all artificial sweeteners from entering your mouth. 6. Sodium Benzoate and Potassium Benzoate These preservatives are sometimes added to soda to prevent mold from growing, but benzene is a known carcinogen that is also linked with serious thyroid damage. Dangerous levels of benzene can build up when plastic bottles of soda are exposed to heat or when the preservatives are combined with ascorbic acid (vitamin C). Don't risk it, people 7. Butylated Hydroxyanisole (BHA) BHA is another potentially cancer-causing preservative, but it has been deemed safe by the FDA. Its job is to help prevent spoilage and food poisoning, but it's a major endocrine disruptor and can seriously mess with your hormones. BHA is in HUNDREDS of foods. It's also found in food packaging and cosmetics. BHA has many aliases. You can look them up. Or you can follow my advice and DITCH processed foods altogether. 8. Sodium Nitrates and Sodium Nitrites No that's not a typo. These two different preservatives are found in processed meats like bacon, lunch meat, and hot dogs. They're some of the worst offenders, and they're believed to cause colon cancer and metabolic syndrome, which can lead to diabetes. Protect your health by always choosing fresh, organic meats. 9. Blue, Green, Red, and Yellow The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. Always seek out foods with the fewest artificial chemicals, especially when shopping for your kids. Look for color-free medications and natural food products that don't contain artificial colors like these. 10. MSG Monosodium glutamate is a processed "flavor enhancer." While glutamates are present in some natural foods, such as meat and cheese, the ones exploited by the processed-foods industry are separated from their host proteins through hydrolysis. The jury is still out on how harmful MSG may be, but high levels of free glutamates have been shown to seriously screw with brain chemistry. Don't fall prey to chemical flavor enhancing. Just play it safe and flavor your food naturally. Whole Foods Market is often seen as the benchmark for products to be considered. The following list contains ingredients that Whole Foods Market finds unacceptable in food products, as posted on their website. Using a preservative to keep your fair trade chocolate shelf-stable? Are you sure the colors in your organic hard candies are up to WFM standards? Go ahead any questionable names in your ingredient deck—if they pop up on the list, reformulation may be in the cards for your natural product. Note: This list is reprinted in full from Whole Foods Market’s website. It’s a living list, so be sure to check back for future updates. https://peoplesfood.coop/newsite/wp-content/uploads/2019/02/Unacceptable-Ingredients-2.pdf 50 Jaw-droppingly Toxic Food Ingredients & Artificial Additives to Avoid ? Yes ? There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience. Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. More and more experts are agreeing that you are wise to try to avoid as many chemicals in your foods as possible. By shopping in mostly the produce, dairy and meat sections of your grocery store, you can avoid many of the harmful food additives listed below. However, all of us need to be on our guard, because some of these ingredients also are used in meats, dairy products and even produce. What does this have to do with Public health? The health of our country is determined by the things we consume. This ultimately adds massive costs to our healthcare system as more and more people experience disease from eating processed foods and additives. Food Additives to Avoid While FDA generally recognizes most additives on this list as ‘safe,’ there are growing concerns about the safety of many common food additives, if consumed in large quantities. 01. Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender) 02. Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient. 03. Azodicarbonamide: Used in bagels and buns. Can cause asthma. 04. Potassium bromate: Added to breads to increase volume. Linked to cancer in humans. 05. Propyl gallate: Added to fat-containing products. Linked to cancer in humans 06. BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth. 07. Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed ‘generally’ safe by FDA. 08. Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen. 09. Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures. 10. Disodium inosinate: In snack foods. Contains MSG. 11. Disodium guanylate: Also used in snack foods, and contains MSG. 12. Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients. 13. Recombinant Bovine Growth Hormone (rBGH): Geneticially-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer. 14. Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer. 15. Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA. 16. Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels. 17. Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA. 18. Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart. 19. Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer. 20. Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals. 21. Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors. 22. Magnesium sulphate: Used in tofu, and can cause cancer in laboratory animals. 23. Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children. 24. Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer. 25. Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities. 26. Aluminum: A preservative in some packaged foods that can cause cancer. Artificial Sweeteners to Avoid Artificial sweeteners are regulated by FDA, just as food additives are, but this does not apply to products ‘generally recognized as safe. 27. Saccharin: Carcinogen found to cause bladder cancer in rats. (Worst Offender) 28. Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems. 29. High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance. 30. Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats. 31. Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland. 32. Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues. 33. Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations. 34. Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses. Artificial Food Colorings to Avoid Food colorings are used to give foods a more attractive appearance, but some experts believe they cause serious health problems, including asthma and hyperactivity in children. 35. Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also can cause hyperactivity in children. Banned in some European countries. (Worst Offender) 36. Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer. 37. Blue #2: Used in candy and pet food beverages. Can cause brain tumors 38. Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer. 39. Citrus red #2: Used to color oranges. Can cause cancer if you eat the peel. 40. Green #3: Used in candy and beverages. May cause bladder tumors. 41. Yellow #5: Used in desserts, candy and baked goods. Thought to cause kidney tumors, according to some studies. 42. Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumors, according to some studies. 43. Red #2: A food coloring that may cause both asthma and cancer. 44. Red #3: A carcinogen. that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer. 45. Caramel coloring: In soft drinks, sauces, pastries and breads. When made with ammonia, it can cause cancer in mice. Food companies not required to disclose if this ingredient is made with ammonia. 46. Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer. 47. Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct. 48. Bixin: Food coloring that can cause hyperactivity in children and asthma. 49. Norbixin: Food coloring that can cause hyperactivity in children and asthma. 50. Annatto: Food coloring that can cause hyperactivity in children and asthma. Opponents of GMOs have been unceasing in their campaign to vilify genetically modified foods by describing them as “Frankenfoods,” thus implying they are not natural and are potentially harmful. The goal is to finish this work in the most healthy, happy and loving manner that you can given your current life. Therefor it is imperative that we not only seek to have healthy lives filled with as much happiness and love as possibly, but that we also eat and consume only the most natural, organic healthy foods and drinks. Bioengineered (GMO) Foods ingredients - https://www.ams.usda.gov/sites/default/files/media/BE_Consumer.pdf GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html - Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? you may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. An Introduction To Plant Breeding-Teaching Us about Preparing for a Plant Pandemic? - https://rumble.com/v2hf5zq-an-introduction-to-plant-breeding-teaching-us-about-preparing-for-a-plant-p.html - Plant breeding is a technique through which genetic traits of a plant are changed. Some desirable traits are incorporated to produce a new variety. This technique is mainly used to improve the quality of food crop, to produce high yielding crop varieties and also provide resistance to diseases and pests. Teach Us about Preparing for a Plant Pandemic ? The question is not whether we’ll experience such an event; it’s whether we’ll be ready when it strikes As the world continues to fight COVID-19, the menace of infectious disease has never been more apparent. The next devastating pandemic could strike plants. Agricultural pathogens are evolving and spreading at a troubling rate—and the COVID pandemic offers important lessons for how we should prepare for them. You Will Get Your Plant Derived Vaccines Explained in 12 Minutes Or Death 2 You ? - https://rumble.com/v2heu0u-you-will-get-your-plant-derived-vaccines-explained-in-12-minutes-or-death-2.html - PMI Announces Medicago to Supply Up to 76 Million Doses of Its Plant-Derived COVID-19 Vaccine Candidate A Philip Morris International subsidiary is a shareholder in a biopharmaceutical company that reached agreements with two departments of the Canadian government to accelerate its COVID-19 vaccine candidate efforts. Since 2008, Philip Morris Investments B.V. (PMIBV), a subsidiary of Philip Morris International (PMI) (NYSE: PM), has been a shareholder of Medicago (in which it currently holds an approximately one-third equity stake) and has supported Medicago’s innovative plant-derived research and development focused on vaccines. The investment is consistent with PMI’s own efforts to leverage science and innovation. Japan-based Mitsubishi Tanabe Pharma Corporation (MTPC) is the majority shareholder and PMIBV’s partner in Medicago. Among other things, PMIBV and MTPC will contribute additional funding to support Medicago’s efforts to develop a COVID-19 vaccine candidate. What’s in a Covid-19 Vaccine? - Everyone Will Now Get Edible Vaccine in Your Food - https://rumble.com/v2hecds-whats-in-a-covid-19-vaccine-everyone-will-now-get-edible-vaccine-in-your-fo.html - Plant biologist injecting tiny amounts of virus into tomato, potato, lettuce leaves. University of Ottawa plant biologist Allyson MacLean demonstrates the process for injecting edible plants with bacterial solution, which will hopefully cause the leaves to gradually produce a vaccine for COVID-19. Eating your veggies isn't only good for you — it may someday protect you against COVID-19. In-Depth Plant-Based Covid-19 Vaccine People Testing's Now-You Will Eat Your Shot - https://rumble.com/v2hftq4-in-depth-plant-based-covid-19-vaccine-people-testings-now-you-will-eat-your.html - Anti-GMO forces target New Breeding Techniques (NBTs) despite similarities to conventional crops For years, critics of GMOs have focused on the idea that modern technologies have allowed plant breeders to take genetic material from one species and add it to another—adding ‘foreign genes’, they call it. These transgenic crosses are responsible for most of the GMO crops that dominate US farmland. But they’ve also offered a rallying point for critics, who’ve built a deceptive narrative around the idea that these “Frankenfoods” should be feared and shunned by consumers. Genetically Modified Organisms (GMOs): Transgenic Crops and Recombinant DNA Technology - If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. USDA-FDA Food Industry Corruption The search results highlight concerns about government corruption and the widespread use of plastic chemicals in the food industry. Here’s a breakdown of the key findings: FDA Loophole: A legal loophole allows companies to add new additives to food without approval from the Food and Drug Administration (FDA). This has led to potentially harmful substances entering the food supply. GRAS System: The FDA’s “generally recognized as safe” (GRAS) system allows companies to self-certify the safety of additives, without independent testing or FDA oversight. This has resulted in thousands of untested additives being used in food production. Phthalates and BPA: Consumer Reports found phthalates and BPA, chemicals used to make plastic, in various food products, including fast food and supermarket staples. These chemicals can interfere with hormone production and increase the risk of health problems. Conflict of Interest: A former FDA employee pleaded guilty to a conflict of interest, involving over $126,000 worth of jobs performed at an FDA facility by a company in which he had a direct financial interest. This incident highlights the potential for corruption within the agency. USDA-FDA Oversight: The search results also highlight the complex and sometimes confusing regulatory landscape between the USDA and FDA. While the USDA primarily oversees meat and poultry, the FDA regulates most processed foods. This has led to inconsistent labeling and inspection practices. The FDA does approve of microplastics or nanoplastics as ingredients added to food like in fake cheeses. Additionally, the FDA acknowledges that microplastics and nanoplastics may be present in food due to environmental contamination, but emphasizes that their presence alone does not indicate a risk or violate FDA regulations unless it creates a health concern. The FDA has approved the use of certain wood fibers, specifically cellulose, as a food additive we eat today. Cellulose is a plant fiber often derived from wood pulp, and it is commonly used as a thickening agent, stabilizer, and texture modifier in foods such as cheese, ice cream, bread, and baked goods. The FDA has designated cellulose as “Generally Recognized as Safe” (GRAS) for use in food products. What if everything you have ever been told about nutrition was wrong? That following the 'food pyramid' is killing you. Well, it is. This idea that bread, cereals, grains, rice and pasta should form the mainstay of your diet is beyond ridiculous, it's dangerous. https://www.nutritiondiagnostics.com.au/blogs/news/the-food-pyramid-is-killing-you Blood chemistry confirms this. The food pyramid promotes a diet that is high in sugar (carbohydrates) and low in healthy fats. It's a recipe for poor nutrition, and poor nutrition is the recipe for malnutrition. Malnutrition leads to mineral deficiencies and imbalances in body chemistry - ultimately manifesting in chronic disease. The Substances Added to Food inventory replaces what was previously known as Everything Added to Foods in the United States (EAFUS). https://www.hfpappexternal.fda.gov/scripts/fdcc/index.cfm?set=FoodSubstances&sort=Sortterm_ID&order=ASC&showAll=true&type=basic&search= The Substances Added to Food inventory includes the following types of ingredients regulated by the U.S. Food and Drug Administration (FDA): It is important to note that the inventory is only a partial list of food ingredients. Inclusion in this inventory of information from non-FDA entities does not indicate an FDA approval or evaluation of this use.

100s Fake And Real Foods We All Love Indulging In Our Favorite Foods, But Have You Ever Stopped To Think About What Goes Into Making Them ? From the chemicals used to preserve and flavor processed snacks to the cruel treatment of animals in factory farms, the food industry can be a shocking and disturbing place. In this video, we'll take a closer look at the production processes of some popular foods and expose the often-hidden ingredients and practices that may make you think twice before reaching for them in the grocery store. Brace yourself… this video may just gross you out a little! Or maybe even… A LOT! These are 100s foods you’ll never buy again after you know how they are made! Fake Foods You'll Never Eat Again Once You Know How They Are Made. It is scary to think about but shopping at a grocery store or eating out puts the consumer in a vulnerable position. The average person has to trust the food industry to ethically raise, prepare, and label their food accurately because the alternative of being self-sufficient is not practical for most. The food industry knows this and takes advantage. Food fraud is a common practice in the industry and even has a historical context. During the medieval period foreign spices were faked by traders who mixed cheaper local herbs such as oregano with more expensive wares such as black pepper. During the Industrial Revolution flour was diluted with chalk. The modern era brings even more opportunities for fake food, including species substitution. Economic reasons, may be the motivating factor but it can be difficult to nail down exactly how often this occurs and how much this costs because the culprits are skilled in their deception. According to the Food and Drug Administration, an outside estimate found that food fraud impacts 1% of the global food industry costing around $10-15 million. Other estimates are even bleaker placing the cost at $40 million. https://beamazed.com/article/you-will-never-eat-this-again Things are not all doom and gloom. An educated consumer can do their due diligence to avoid fake foods when armed with some knowledge. The 12 items on this list will help you do just that. Deli meats Deli meats are a popular lunch food partly because they appear healthy and are a good source of lean protein. In fact a recent study found that 47% of Americans eat a sandwich on any given day. When consuming your favorite sandwich, you might be getting more than you bargained for. Deli meats are processed to make them last longer on shelves and this comes at a cost to the consumer's health. Deli meats are cured by adding nitrates or nitrites. When these mix with the amines found in meat nitrosamines are formed. Nitrosamines have been proven in some studies to cause cancer in laboratory animals and increase the risk of the disease in humans. As a direct result of these findings, the World Health Organization classified deli meats as a class 1 carcinogen. Many meat processors have tried to find a way to work around this by utilizing celery extract instead of sodium nitrite. Many consumers are falsely appeased by the celery extract because it appears to be a natural ingredient but the chemical reaction is the same. Processors are simply allowed to label it as uncured. Make sure to read the fine print on the label. Beyond nitrates and nitrites, there are other concerning ingredients. Most deli meats have a ton of added sodium to make them taste better and last longer. There are also added sugars and likely a high amount of saturated fats. The bottom line is one should limit how much deli meat one consumes. Fruit juice It is easy to assume when buying your favorite fruit juice that the pretty label on the outside of the bottle reflects what is inside. Unfortunately, this is not always the case as a recent study published in the American Journal of Public Health found. The Food and Drug Administration allows the name and graphic to represent the juice's flavor but not its actual ingredients. This study could not conclusively prove if consumers were aware of this deception. In order to make a more informed purchase, read the label carefully when picking a fruit juice. Drinks that are not 100% juice will have words such as fruit cocktail, nectar, or punch with water being one of the main ingredients. Essentially, the label on fruit juice could be lying to you, so don't be fooled by the pretty graphics. Beyond the misleading labeling, fruit juice has other drawbacks. When one chooses to drink a glass of juice instead of eating a piece of fruit, one does not get the benefits of fiber. Fruit juice is also high in sugar comparable to drinking a soda. Fruit juice is not all bad as it does have vitamins, but like deli meat, it should be consumed in moderation. Coffee Climate change is coming for your cup of morning joe. Time Magazine reported that some studies estimate that 70% of the world's coffee supply could run out by 2080. For many people addicted to the legal stimulant as a way to get them up in the morning and through their long work days, this is horrible news. Another blow is the coffee one is currently drinking could be fraudulent in one of two ways. It could be diluted with fillers or not made up of the beans its label indicates. Ground coffee has the potential to be filled with wheat, soybean, brown sugar, barley, corn, seeds, and sticks. It is next to impossible to spot this with the naked eye. This is problematic for many who have allergies to the hidden ingredients such as wheat or soy. Popular beans such as Arabica and Kona are often faked for cheaper ones. Many are fighting back against this counterfeit caffeine injustice. In 2014, a group of Brazilian researchers used a process called liquid chromatography that works by separating the different parts of coffee in order to properly identify them and weed out the imposters. Another group of Italian researchers led by Luigi Servillo used a similar process to differentiate between the Robusta bean and more expensive Arabica in 2016. Farmers ofKona coffee became eligible in 2021 for a settlement in a federal class action lawsuit against 22 retailers and suppliers who were falsely using the Hawaiian bean's name. As it stands, any blend associated with the region will have to contain at least 10% of the bean. Baby carrots Most people don't spend a lot of time thinking about baby carrots. Which is why it is easy to assume the food item is simply an immature carrot like the name implies. The truth is baby carrots are another processed food in disguise. There are no daddy and mommy carrots involved in their creation. Baby carrots are just normal carrots that are cut up and processed to be small and adorable. First their tops are cut off and then they are cut into two inch pieces. Next they are peeled and the edges are smoothed in a process called polishing. Then they are inspected and packaged to send out to the uneducated masses. When one buys baby carrots, one is paying for the process without any added health benefits. It is much more cost effective to buy plain old normal carrots to chop and peel them yourself. A one pound bag of Green Giant baby carrots from Dollar General goes for $1.95 on Door Dash while plain old regular carrots cost $.99 a pound. Carrots have been touted as a perfect health food and have many benefits. They are a good source of beta carotene, fiber, vitamin K1, and potassium. They have been proven to improve eyesight, lower cholesterol, and reduce the risk of cancer. While baby carrots are indeed carrots, they're really nothing more than clever marketing. Parmesan cheese A common kitchen staple many consumers have in their refrigerators is a shredded Parmesan cheese shaker. Many of these falsely claim to be 100% Parmesan cheese but on several occasions, this has been proven to be false. In 2016 Bloomberg News did its own investigation of popular grated Parmesan brands. The researchers tested Jewel-Osco's Everyday 100% Grated Parmesan Cheese, Walmart Stores Inc.'s Great Value 100% Grated Parmesan Cheese, Whole Foods 365 brand, and Kraft. All were found to contain cellulose, a wood pulp additive that prevents grated cheese from clumping which is safe to consume in small amounts. The Food and Drug Administration looked into Castle Cheese Inc. in 2016 and found its Parmesan cheese shakers, which are sold in popular stores such as Target, contained no Parmesan at all. Instead they were filled with Swiss, mozzarella, white cheddar and cellulose. As a result of these findings, presidentMichelle Myrterwas sentenced tothree years' probationfor her crimes. Beyond this case there have been over 50 class-action lawsuits brought against Parmesan producers so these are not isolated incidents. The easiest way to avoid fake Parmesan Cheese is to stop buying grated cheese. Instead, do it yourself at home. Bonus points if you can buy a whole piece with the rind which should be stamped witha seal of approval by the Parmigiano-Reggiano Cheese Consortium proving its legitimacy. In 2008, Parmigiano-Reggiano cheese became a Protected Designation of Origin product, meaning it has strict rules about its creation including its origin. Imitation crab Snagging fresh, good seafood can be expensive for a restaurant and imitation crab is frequently used in sushi, seafood salad, and crab cakes even if it is not expressly stated on the menu or label. Some restaurants labeled it as "krab" to indicate its less-than-authentic state. Imitation crab is essentially processed fish called surimi. Surimi is made by taking fish, most of the time pollock, de-boning, washing, and mincing into a paste. Other ingredients such as water, starches, and protein are added before it is heated and molded into a crab meat like shape. It is used because it is cheaper than real crab meat. Real crab meat contains better nutrients than its counterpart. Three ounces of imitation crab contains only 6.5 grams of protein while the same amount of the real deal has more than double at 16.5 grams. The additives used to create imitation crab such as monosodium glutamate also known as MSG and sodium benzoate are technically safe to consume but have been loosely linked to health concerns with more studies needed to comprehensively prove this theory.The bottom line is imitation crab meat is processed and sometimes known as the hotdog of the sea so it is good to one be aware of what one is getting into when eating it. Maple syrup Sugar can solve many of life's problems but it is not the most healthy of solutions when times get tough. Some people may choose to ditch granular sugar for maple syrup in their cooking which is why it is so disheartening to hear that it might be faked. To prevent being deceived read the labels carefully when purchasing. The legit kind should only have maple sap listed as its sole ingredient. Real maple syrup is made by boiling down the sap with the fake ones' labels listing ingredients such as high-fructose corn syrup, cellulose gum, sorbitol, and caramel color. Collecting maple sap is an art form that requires precise conditions. The nights have to be freezing but the days warm around 40-50 degrees Fahrenheit. The season in New England only lasts around a month. The time constraints and high cost of producing maple syrup make it ripe for counterfeiting. Real maple syrup has many health benefits beyond being a good sugar substitute. It is an excellent source of potassium with 42 milligrams in one tablespoon. There is also calcium, zinc, manganese, magnesium, and iron with trace amounts of vitamins B1, B2, B5, B6, biotin and folic acid. It is well worth it to make sure you are getting the real product both for taste and for wellness reasons. Prepackaged guacamole It is almost a given when watching the big game that there will be chips and guacamole. Americans eat 105 million pounds of the delicious green dip on Super Bowl Sunday, alone. Almost everyone has an opinion on how to best make the popular dish, and of course, may opt to take the easy way out and buy it premade. Some versions such as Old El Paso's Chunky Guacamole rely on additives to extend their shelf life. It is chock full of sulfites as well as other surprising ingredients. It contains potato flakes, modified corn starch, and sugar. Perhaps its biggest offenses are the cream cheese, cream, whey extract, whey powder, and caseinate, as most guacamole purists would be horrified at the addition of any milk products. Its main ingredient is water instead of avocados. There are alternative ways to keep premade guacamole fresh. Other brands such as Wholly Guacamole do not use additives but instead turn to science utilizing a process called high pressure processing technology. This is all natural and approved by the United States Department of Agriculture. It works by applying water pressure so high that microorganisms and enzymes remain dormant preventing bacteria such as salmonella from growing without diminishing nutrition and taste. If you are going to consume premade guacamole this is the superior method of preparation to look out for. Fish The next time you spring for an expensive fish such as a red snapper in a restaurant or grocery store, think twice. There's a chance you are not getting exactly what you ordered and fish fraud or species substitution happens frequently worldwide. This occurs when one orders one type of fish and is instead served a cheaper variety. In 2018 the New York State Attorney General's Office conducted a thorough investigation of local supermarkets buying fish at 29 unique chains and 155 locations. They DNA tested the samples and found one in four were being sold as something other than its genetic make-up. The biggest offenders were wild caught salmon with 27.59% mislabeled, red snapper with 67% mislabeled, and lemon sole with 87.5% mislabeled. Inside Edition did its own investigative reporting in 2015. They ordered sushi at 25 popular restaurants in Los Angeles and New York. Sixty-eight percent of the time, the samples once DNA tested proved to be different than what was promised. White tuna was often substituted for a hard to digest fish called escolar, which is illegal in Japan and Italy. Escolar is nicknamed the "ex-lax fish" because of its tendencies to cause bathroom problems. Truffle oil Truffles are a popular, trendy buzz word in the culinary scene. Part of their appeal is their scarcity which also makes them a prime target for food fraud. Truffle oil is the most accessible way to enter into the exclusive world of truffles but oftentimes is faked. Many truffle oils are made with synthetic ingredients such as 2,4-dithiapentane instead of actual truffles. This molecule gives the unique earthy aroma tricking the consumer into believing its validity. Some chefs will even go as far as using the oil in dishes that have actual truffles in them just to ensure guests get the full aromatic experience. It is extremely difficult to grow truffles. These fungi grow underground on the roots of specific trees such as French Oaks developing a symbiotic relationship. The truffles help the tree find water and the tree provides sugars and starches. A human cannot tell when a truffle is ripe without the help of a specially trained dog or pig. It can take years for a truffle crop to come into fruition making this an expensive and risky undertaking. Many people are willing to spend big money on the culinary delicacy adding fuel to the fraudulent fire. In 2014, one anonymous Hong Kong bidder spent $120,000 on two pieces of white truffle weighing two pounds. In 2012, Jay-Z spent $20,000 at Alba's truffle locations in Italy, cementing thefood item's celebrity status. Honey Honey is a wonderful addition to cornbread or tea but make sure you are getting the legitimate item before you indulge in its sweetness. According to one study, it's the third most faked food in the world because of the addition of ingredients such as corn syrup or a misrepresentation about its geographic origin. Fake honey comes in a couple of different forms. It can be a watered down version of the real thing with the addition of sugar syrup. It can also be sugar water with additives and chemicals to pass it off as real honey. The worst culprits use high fructose corn syrup as its main ingredient. Real honey comes straight from the hive and is buzz-worthy because of its many health benefits. It is antibacterial and anti-inflammatory. It can help improve allergies by exposing the body to small amounts of pollen particles. Fake honey does none of these, things leaving the consumer stung. Like many of the items on this list fake honey exists because of economic reasons. It takes time, dedication, and knowledge to raise bees and sugar water is just the easier route. A simple way to test your honey at home is putting a spoonful in a glass of water. If it sinks to the bottom it's real, if it floats and dissolves it is counterfeit. Lobster Lobster is a dish often reserved for special occasions such as anniversaries and birthdays. It is just so fancy. A celebration such as that can be ruined by a fake lobster which is a more complex problem than one might think. Barton Seaver, the director of Healthy and Sustainable Food Programs at the Harvard School of Public Health, breaks this down stating that the problem is twofold. There are dozens of species of lobster and the average consumer is not educated about this fact. Seaver's comments were a reaction to a Inside Edition investigation that found 35% of lobster ordered from 28 restaurants was fake. Imitation lobster comes in a couple of different forms such as a mixture of Alaskan pollack, whiting, or haddock. This version goes through the same process of surimi as fake crab meat to be passed off as real lobster. Some people also wrongly consider Langostino a type of fake lobster but according to Bob Bayer, the executive director of the Lobster Institute, this is inaccurate information. Langostino is legitimate but not what people expect when ordering so make sure to confirm with your server the actual species to avoid disappointment. Some other tips to avoid fake lobster is to order it prepared simply. If it has claws, it is probably the real thing. If you order soups, raviolis, and salads your chances of getting real lobster is much lower. Future Of Food As A Weapon It Will Kill You And Eating GMO's Bioengineered Death - https://rumble.com/v5a2c9t-future-of-food-as-a-weapon-it-will-kill-you-and-eating-gmos-bioengineered-d.html Future Of Food As A Weapon It Will Kill You And Eating GMO's Bioengineered Death And Creation Of A Factory Farming System. The notion that genetically modified organisms (GMOs) and bioengineering will lead to a catastrophic future of food as a weapon, resulting in widespread death, is an exaggerated and unfounded claim. The USDA declined to comment for this story, citing the pending lawsuit. But a spokesperson for the agency told the Post that the new rules are meant to balance the desire to keep consumers better informed with the interest of minimizing costs for producers. Despite other criticism, groups such as the American Soybean Association and the National Corn Growers Association praised the new standard when it was announced in 2018, saying it would create more transparency in the food industry. We all know the problems of the modern factory farming system. But, as bad as things are, they’re about to get even worse. New technologies are coming online that threaten to upend our understanding of food altogether. Technologies that could, ultimately, begin altering the human species itself. This is The Future of Food on The Corbett Report. https://corbettreport.com/future-of-food/ Nothing to See Here “Accidental Destruction” Food Processing Plant Fire Suspicious - https://rumble.com/v2axqu6-nothing-to-see-here-accidental-destruction-food-processing-plant-fire-suspi.html Why are so many food processing plants and warehouses catching fire all of a sudden? Recent fires at food processing facilities have some claiming there’s more going on than meets the eye. Experts aren’t convinced. Experts say there’s no credence to recent internet rumors that a number of fires at food processing plants across the country are suspicious or in some way linked. Everything You Need To Know About Eating Live Insects Wild Edibles Of The World - https://rumble.com/v341blk-everything-you-need-to-know-about-eating-live-insects-wild-edibles-of-the-w.html Everything You Need To Know About Eating Live Insects With a growing world population and diminishing resources, we explore the sustainable option of edible insects. Eating insects can be a part of the solution to our planet’s growing food and climate crises. Throughout our history, humans around the world have consumed these protein and nutrient-rich creatures. This hasn't been widely adopted as part of modern Western diets, however things may be changing. A growing number of consumers in the West are now embracing entomophagy, or insect-eating. chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.usaid.gov/sites/default/files/2022-12/Systemic-Solutions-for-Climate-Change-Adaptation-and-Mitigation-WORKING-PAPER-Oct-2022.pdf What Is Lab Grown Meat ? How Is It Made From Beef To Human Meat Cell Guide Etc.. - https://rumble.com/v31vj1c-what-is-lab-grown-meat-how-is-it-made-from-beef-to-human-meat-cell-guide-et.html How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. In fact, it first appeared in 2013 when scientist Mark Post and his team created the first hamburger made out of 20,000 lab-grown muscle fibers (via The Guardian). This was all done in a lab and without physically harming a cow, instantly making this concept intriguing to many. However, the issue was that this new food production method was not yet approved by the Food and Drug Administration (FDA), and people also feared the substances used during the complicated biochemical process to extract human meat from the body bio-cells. This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made with human meat. Corrupt Food Industry And Unhealthy Cancer Causing Foods E250 Sodium Nitrite - https://rumble.com/v31n3gc-corrupt-food-industry-and-unhealthy-cancer-causing-foods-e250-sodium-nitrit.html How the Meat Industry Hides the Truth and Corrupt Food Industry Well we’ve all seen the words nitrates or nitrites in processed meat labels. 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food - https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html - Top Ten Toxic Food Ingredients in Processed Food. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants revealing the often-unseen journey that animals make from Farm to Fridge. How Americans And World Are Tricked Into Buying Fake Food Learn the Difference - https://rumble.com/v2mkfre-how-americans-and-world-are-tricked-into-buying-fake-food-learn-the-differe.html The food in your kitchen cabinets may not be what it seems. Fraudsters motivated by economic gain secretly infiltrate the global food market through a variety of means, including counterfeits, dilutions, substitution and mislabeling, according to the Global Food Safety Initiative. This may not only harm consumers’ wallets, but it can also put public health and safety at risk. Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? You may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. 28 American Foods That Are Banned In Other Countries There are foods out there that aren’t good for you and yet we continue to eat them every day. Junk food, sweets, and highly processed packaged foods are in nearly every kitchen cupboard and fridge in America. Did you know, however, that there are some foods or ingredients that are so bad, they’re actually banned in other countries? This is a list of American foods banned in various countries around the world. You may want to avoid these products the next time you’re shopping. 28 American Foods Banned In Other Countries When you say American food, most people will say things like fast-food burgers, fries, and gigantic sodas. The country is known for producing large, “extreme” foods (hi freak shakes), but not so much for fine quality. As it turns out, some American foods that you might even eat every day are actually so bad for you, they are banned in other countries. 1. Brominated Vegetable Oil: Common Soda Ingredient There could be more than just a shockingly high amount of sugar in your soda or sports drink. In many cases, an ingredient called brominated vegetable oil is also hiding in there. It is flame-retardant and can cause a host of health issues. For these reasons, it is banned in several places, most notably Europe (yes, the entire continent) and Japan. Coca-Cola and Pepsi said in 2014 that they were removing it from their beverages, but in the end, there isn’t much regulation on it. Check your labels (it has to be listed), especially if drinking smaller, lesser-known brands. 2. A Hormone Added To Milk A hormone known as rBST is still added to some American dairy. It has been linked to many health problems in the cows themselves, though it is still not clear what effects it has on human health. It is banned in Canada, Australia, New Zealand, Japan, and Europe. 3. Food Dye In Boxed Mac N’ Cheese Though banned in Norway, Finland, and a handful of other countries, you can still find yellow #5 and #6 added to some boxed macaroni and cheese in America. These two dyes are known to cause hyperactivity in children. Make sure you read your labels and avoid brands that contain this chemical. 4. Pink Slime Remember the pink slime scandal of 2012? Well, that “beef” that some try to market as good, healthy ground beef is actually banned in Canada and the entire European Union. This additive to lower fat content in ground beef is exposed to ammonia during its processing. This can cause a number of health problems in humans. Pink Slime ? what is Really in your Hamburger Term for Lean Finely Textured Beef (LFTB) - https://rumble.com/v29az10-pink-slime-what-is-really-in-your-hamburger-term-for-lean-finely-textured-b.html 5. Genetically Modified Foods There is still a lot of debate over genetically modified foods (GMOs) and their health, safety, and efficacy. Countless countries have banned them, including most of the EU, Russia, several Latin American countries, some of Asia, and four countries in Africa. Specifically, the EU has banned several American GMO products, including corn, soy, and papaya. GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html 6. Chlorine Treated Chicken According to the US, chlorinated chicken is safe for consumption. The chickens are treated with chlorine in order to remove harmful bacteria. The EU and UK, however, aren’t too sure. It’s been banned since 1997. 7. Pork American pork is banned in 160 of the 196 countries in the world. Why? Because much of it contains the growth hormone ractopamine. It allows companies to produce more meat using less feed. This drug causes many pigs to become so large that they can barely stand or walk. They suffer terribly at slaughterhouses, being trampled, dragged, and electrically prodded. 8. Certain Bread Products Wraps, rolls, bread crumbs, bagel chips, and flat breads made in America contain a chemical called potassium bromate. This is an oxidizer that helps bread rise. It has been linked to kidney and thyroid cancers in rodents. It is banned in Europe, Canada, and China, so you won’t find American bread products there. 9. Frozen Dinners Azodicarbonamide is yet another chemical additive in American bread banned in Australia, the UK, and most of Europe. It is also found in frozen dinners and packaged baked goods. Another leavening agent, scientists have linked it to cancer in rodents. In fact, it has been banned in the EU for over a decade. 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food - https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html 10. Sugar Cane American sugar cane is treated with the weedkiller Atrazine. Linked to birth defects, reproductive tumors, skin sensitization, and muscle degeneration, it is banned in the European Union. It also easily leaks into waterways where it harms wildlife and the environment. 11. Fat-Free Products Many fat-free snacks in America are made fat-free by using something called Olestra. Not only has it been linked to gastrointestinal disease in children and terrible diarrhea in adults, but it also has been shown to increase appetite. This is why both Canada and Europe have banned it. 12. Chewing Gum American chewing gum contains the preservative butylated hydroxyanisole (BHA). Known to cause cancer in rats, it’s also found in cereal, baked goods, packaging, cosmetics, snack foods, meats, butter, dehydrated potatoes, and beer. It’s banned in Japan, the UK, and much of Europe. 13. Salmon Wild caught salmon is pink because of the carotenoids in their diet. American farmed salmon, however, do not eat a natural diet. Because of this, the farmers feed them synthetic astaxanthin. This can potentially cause eyesight damage and is therefore banned in Austria and New Zealand. 14. Fruit Loops And Fruity Pebbles, too! If it wasn’t obvious, Fruit Loops are made from artificial dyes. Many of these dyes have adverse health effects on both children and adults. These include cancers and healthy DNA mutation. For this reason, Norway, Finland, France, and Austria have all banned them. 15. Fake Blueberry The artificial dyes used to make the artificial blueberry you see in NutriGrain bars, toaster waffles, and most pre-packaged fake blueberry-containing foods are made from petroleum. They have been linked to brain cancer, nerve cell degeneration, and hyperactivity. It is banned in Norway, France, Finland, Austria, and the UK. Many of these blueberry snack foods still exist there – they just contain real blueberries. 16. American M&Ms The next time you’re in the EU, have a look at the ingredients list on a package of M&Ms. You’ll see things like red cabbage, lemon, and radish. This is because the food dyes used in American M&Ms are banned for use in these countries. Again, these countries are concerned about the risk of hyperactivity in children among other health risks. 17. Maraschino Cherries Maraschino cherries in the United States are given their bright red color via Red Dye 40. This is also used in grenadine and many cherry pie mixes. This dye is banned in France, Belgium, Switzerland, and Denmark over health and safety concerns. These concerns are similar to those already mentioned in this article about food dyes. 18. Apples They say one apple a day keeps the doctor away, but perhaps in the case of American apples, it’s the opposite. This is because non-organic apples in the United States are coated in a chemical-filled wax to give them that super shiny appearance. These chemicals have been linked to certain cancers and are therefore banned in the EU. 19. Chocolate Milk Not all chocolate milks are made equal. Many American brands contain a chemical called carrageenan. This is an emulsifying agent used to stabilize and thicken many processed foods. Research has linked it to heart disease causing inflammation, Parkinson’s, and Alzheimer’s diseases. It is banned for use in baby formula but can be found in ice creams, salad dressings, soy milk, and some meat products. The EU has banned it. 20. Ketchup Ketchup is America’s favorite condiment, but let’s be honest – we all know that it is not good for us. The sugar content alone will make your head spin. In 2011, France banned ketchup in all school and university cafeterias. They cited two reasons: Health and the protection of their own cuisine. 21. Potato Chips BHT strikes again. The chemical added to your chips to keep them fresh and crisp is banned in the UK, Japan, and many European countries. No American chips to be found there. 22. American Cheese Many US dairy products, including cheese, contain the hormone Recombinant bovine growth hormone (rBGH). This hormone is a synthetic version of the natural one used to increase milk production. In cows, it can cause inflamed udders and infertility. Not only is it inhumane, but in humans, it can cause various types of cancer. It is banned in 30 countries. 23. Coffee Mate Many of us can’t start our day without coffee – and plenty enjoy putting a little (or a lot) of Coffee Mate coffee creamer in our cuppa’. Unfortunately, this product contains trans fats from cottonseed oils and hydrogenated soybean that can lead to heart disease. Denmark, Norway, Iceland, Hungary, Austria, and Switzerland have all banned it. 24. High Fructose Corn Syrup HGCS is not full-on banned in the EU and the UK, but it is restricted. This is due to its connection with obesity and Type 2 Diabetes. Though still common in America, especially in fizzy-sweet soda drinks, it’s best to avoid it. 25. Palm Oil Most commercial peanut butter is filled with sugar, salt… and palm oil. Not only is it bad for human health, but its cultivation is one of the top causes of deforestation in the Amazon. Many European countries have banned it for this reason. 26. Artificial Sweeteners Many sweets made for people with diabetes or simply for people who want baked goods without sugar are too good to be true. They contain artificial sweeteners that the EU officially banned in 2017-2018. There are several different side effects of these chemical products, which comes as no surprise. They are artificial, after all. 27. Stevia Though highly popular in North America and parts of Asia, the EU and UK still have a firm ban on the low-calorie sweetener stevia. Their concern is over the lack of evidence that it is safe to consume. There is some evidence to suggest that it could contribute to male infertility and some cancers. 28. Trans Fats Scientists have known for a while that trans fats can increase your risk of heart disease. They do this by lowering your good cholesterol while simultaneously raising your bad cholesterol. Much of the EU, Canada, and Brazil have banned or at least put very strict regulations on the substance. 36 U.S. foods banned in other countries! The U.S. allows foods banned across the globe? We think we can trust our government and it’s departments to protect us or keep us safe but they are falling short. Other countries outside of the United States are proactive in stopping contamination from harming their citizens. We unknowingly ingest or absorb toxins from so many places without thinking about it. Add up the products you have eaten or need to throw away today to protect your health. The list is for you to peruse and find products that may be posing a danger to your vitality. Let me give you common examples of “foods” that are banned in many other countries but not in the U.S. Meat foods banned The food additive called pink slime is added to meats like ground beef or as a filler to lower fat content. It is the pieces pulled from the bones including tendons that are ground up and used to form things like chicken nuggets or hot dogs. Ammonia gas is sprayed to kill bacteria and create a fresh pink look. . Pork, cattle, and turkeys are given Ractopamine feed additive to bulk them up quickly with muscle and less. That increases the consumer’s heart rate and can cause weight gain. . Farmed fish are fed mixtures of chemicals including carcinogenic, hormone-disrupting, and immune-damaging toxins. Along with it is methyl mercury linked to mental illness, kidney damage, and nervous system defects. . Commercial chicken is fed antibiotics and hormones then soaked in a mixture of chlorine bleach! They are also more pink due to the high levels of Arsenic in the commercial chicken feed that the FDA deems safe. Oh, by the way, “baby” carrots are also soaked in chlorine. . Meats smoked with sodium nitrate salt can cause cancers and migraines are not allowed. Fruit foods that are banned Red Maraschino cherries contain Red 40 which is linked to migraines, allergies, cancer, and mental issues in children. . Genetically engineered or GMO papayas as well as other foods that are modified causing tumors, intestinal damage, organ-related issues, and more. Corn and soy are grouped with these GMOs as they can cause sterility, birth defects, multiple-organ damage, and have links to autism. . Artificial blueberries included in snack bars or other products are derived from petroleum. Yup, the same ingredient as asphalt, tar, and gasoline that causes brain cancer, hyperactivity, and nerve-cell degeneration. . Apples grown in the U.S. have carcinogenic DPA sprayed on them. Dairy foods that are banned Coffee-Mate creamer is banned because of the hydrogenated cottonseed and soybean oils that contribute to heart issues. It also may contain titanium dioxide like the Skittles. . American dairy contains rBST and rBGH growth hormone that disrupts human hormones that can cause cancer and premature growth in our kids. This includes milk and cheese. . Drumstick brand, other ice creams, and chocolate milk that use carrageenan to give texture are derived from seaweed but can adversely harm the digestive system, insulin resistance, Parkinson’s, Alzheimer’s, or heart disease. Banned bread foods or carbohydrates Bread products commonly contain potassium bromate and azodicarbonamide used to bleach flour. They are also saturated with this toxin found in pesticides, sneakers, and yoga mats. They cause cancer, kidney damage, nervous system disorders, thyroid issues as well as inducing asthma episodes. . Stove Top Stuffing contains 2 toxins, cancer-causing BHT (butylated hydroxytoluene) and BHA (beta-hydroxy acid) which impair blood clotting are included. . Pillsbury biscuits contain partially hydrogenated soybean oil known to cause heart disease. Their pie crusts have both BHT and BHA carcinogens. Pillsbury Crescent Rolls contain Yellow #5 and Red #40. . Ritz crackers have hydrogenated cottonseed oil which is a harmful trans fat for arteries. . Wheat thins and cereals that have a “flavor enhancer” BHT are banned as well. . Corn is sprayed with Atrazine and glyphosate so it is illegal to sell in other countries. . Cereals with carcinogenic dyes such as Yellow #5, #6, and Red #40 are commonly not allowed. They also may agitate the nervous system, especially in children with ADHD, or cause allergic reactions. “Treats” that are not allowed Sodas such as Mountain Dew and Sun Drop have brominated vegetable oil that can facilitate skin issues, memory loss, headaches, and impaired balance/coordination. Another soda banned that contains bromine flame retardant to bind its citrus flavor with other ingredients is Fresca. . Pop-Tarts with Red #40 and the drink Gatorade with Yellow #5 and #6 (which is also high in sodium). . Skittles Candy contains titanium dioxide, Red #40, Yellow #5, and #6 are used to make them colorful but cause lung tumors in rats. . Items that are loaded with cancer causing dyes including Sunkist Soda and Little Debbie Swiss Rolls. They have Yellow #5 and Red #40 dyes linked ADHD triggers too. . Betty Crocker Fudge Brownie mix has partially hydrogenated soybean or cottonseed oil too affecting the heart. . Potato chips containing BHA are not sold to consumers as they see they are not safe. . Kraft Macaroni & Cheese continue to use Yellow #5 and #6 for coloring so they are banned. . Twinkies are banned due to their carcinogenic, mutation-changing properties, and asthma-triggering symptoms Yellow #5 is harmful. Other items include pasta, Jello, margarine, sodas, butter, and more. . Tostitos Salsa Con Queso dip gets its color from Yellow #5 and #6. . Red Jell-O containing Red #40 is not allowed in the more cautious countries. . Fat-Free snacks containing Olestra or Olean inhibit fat absorption. The chemical causes cramps, diarrhea, and leaky gut if over-consumed. Are you shocked so far? Here are some more items that are less common but need to be avoided. Sugar cane sourced from the U.S. can be sprayed with Atrazine causing birth defects, skin issues, muscle degeneration, and reproductive tumors. Ironically Stevia carries a risk of cancer and male infertility in animals so it is on the banned list as well. . High fructose corn syrup is not only soaked with pesticides it is linked to Type 2 diabetes and obesity. . Chewing gum can be banned if it contains carcinogenic BHA. . American M&Ms are not allowed due to the variety of hazardous carcinogenic dyes. . Peanut butter mixed with palm oil increases cardiovascular disease so it is banned. . Artificial sweeteners that can target being marketed to diabetics such as Saccharin, Aspartame, Acesulfame K, and Sucralose. The names change to try to slip past scrutiny so beware. So what is the healthiest food I can eat? As you can see, the United States allows so many toxic items labeled as healthy food. We need to be educated consumers to protect our biggest asset, our health. When choosing where to spend your grocery budget, Organic Non-GMO vegetables are your best best. Why? Organic means it is not sprayed with herbicides, pesticides, or insecticides. Non-GMO means it is not a genetically modified organism that has had its DNA disrupted. We are not created to eat unnatural foods so beware of “bio-engineered product”, “BE”, or “bio-engineered food ingredients” on the label as well. It has been altered in the genes at the DNA level and can not be found in nature. The second reason is that our minerals and nutrients come from vegetables, not proteins, fats, or wholly complex carbohydrate foods. Eating a variety of vegetables daily gives you a vast range that you need as well as fiber to feed your good gut bacteria. Once you’ve made these changes, eating grass-fed animal protein that has not been injected with hormones, antibiotics or mRNA is your next best move. Shopping around the perimeter of the store for whole foods that do not require a label is best. If you have more than 2-3 ingredients and can’t pronounce one or know what it is, put it back. How can food detoxify quickly? Disease occurs when we become nutrient deficient and toxic so if you reverse the process it can return you to a place of optimal health. By changing your diet you can open the detox pathways and give each cell the energy it needs to escort toxins out of your body again. Do it together! The Palberg family of Germany ate only organic for 2 weeks. Initially, their urine had shown multiple pesticide toxicities but after 2 weeks almost all of the pesticides were gone from their urine recheck. Read more studies on reducing pesticides. I can walk you through gradual changes to make the transition to a healthy lifestyle easy. Knowing what foods and precise supplements your body needs is the first step to determining with a Hair Mineral Analysis. Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. They've taken over, and we have to FIGHT BACK. Know which toxic food ingredients to avoid: 1. Palm Oil When a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. These evil anti-nutrients help packaged foods stay "fresh," meaning that the food can sit on the supermarket shelf for years without ever getting stale or rotting. Eating junk food with trans fats raises your "bad" LDL cholesterol and triglycerides and lowers your "good" HDL. These fats also increase your risk of blood clots and heart attack. Avoid palm oil and other trans fats like the plague, and kiss fried foods goodbye too, since they're usually fried in one of these freakish trans-fatty oils. 2. Shortening Ditch any food that lists shortening or partially hydrogenated oil as an ingredient, since these are also evil trans fats. In addition to clogging your arteries and causing obesity, they also increase your risk of metabolic syndrome. Choose healthier monounsaturated fats, such as olive, peanut and canola oils and foods that contain unsaturated omega-3 fatty acids instead. 3. White Flour, Rice, Pasta, and Bread When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and other nutrients, they're also easy to digest — TOO EASY. They send your blood sugar and insulin skyrocketing, which can lead to all sorts of problems. Replace processed grains with whole grains, like brown or wild rice, whole-wheat breads and pastas, barley, and oatmeal. 4. High Fructose Corn Syrup The evil king of all refined grains is high fructose corn syrup (HFCS). The amount of refined sugar we consume has declined over the past 40 years, but we're consuming almost 20 times as much HFCS. According to researchers at Tufts University, Americans consume more calories from HFCS than any other source. It's in practically EVERYTHING. It increases triglycerides, boosts fat-storing hormones, and drives people to overeat and gain weight. Adopt my zero-tolerance policy, and steer clear of this sweet "poison." 5. Artificial Sweeteners Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose (Splenda) may be even harder on our metabolic systems than plain old sugar. These supposedly diet-friendly sweeteners may actually be doing more harm than good! Studies suggest that artificial sweeteners trick the brain into forgetting that sweetness means extra calories, making people more likely to keep eating sweet treats without abandon. Nip it in the bud. Scan ingredient labels and ban all artificial sweeteners from entering your mouth. 6. Sodium Benzoate and Potassium Benzoate These preservatives are sometimes added to soda to prevent mold from growing, but benzene is a known carcinogen that is also linked with serious thyroid damage. Dangerous levels of benzene can build up when plastic bottles of soda are exposed to heat or when the preservatives are combined with ascorbic acid (vitamin C). Don't risk it, people 7. Butylated Hydroxyanisole (BHA) BHA is another potentially cancer-causing preservative, but it has been deemed safe by the FDA. Its job is to help prevent spoilage and food poisoning, but it's a major endocrine disruptor and can seriously mess with your hormones. BHA is in HUNDREDS of foods. It's also found in food packaging and cosmetics. BHA has many aliases. You can look them up. Or you can follow my advice and DITCH processed foods altogether. 8. Sodium Nitrates and Sodium Nitrites No that's not a typo. These two different preservatives are found in processed meats like bacon, lunch meat, and hot dogs. They're some of the worst offenders, and they're believed to cause colon cancer and metabolic syndrome, which can lead to diabetes. Protect your health by always choosing fresh, organic meats. 9. Blue, Green, Red, and Yellow The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. Always seek out foods with the fewest artificial chemicals, especially when shopping for your kids. Look for color-free medications and natural food products that don't contain artificial colors like these. 10. MSG Monosodium glutamate is a processed "flavor enhancer." While glutamates are present in some natural foods, such as meat and cheese, the ones exploited by the processed-foods industry are separated from their host proteins through hydrolysis. The jury is still out on how harmful MSG may be, but high levels of free glutamates have been shown to seriously screw with brain chemistry. Don't fall prey to chemical flavor enhancing. Just play it safe and flavor your food naturally. Whole Foods Market is often seen as the benchmark for products to be considered. The following list contains ingredients that Whole Foods Market finds unacceptable in food products, as posted on their website. Using a preservative to keep your fair trade chocolate shelf-stable? Are you sure the colors in your organic hard candies are up to WFM standards? Go ahead any questionable names in your ingredient deck—if they pop up on the list, reformulation may be in the cards for your natural product. Note: This list is reprinted in full from Whole Foods Market’s website. It’s a living list, so be sure to check back for future updates. https://peoplesfood.coop/newsite/wp-content/uploads/2019/02/Unacceptable-Ingredients-2.pdf 50 Jaw-droppingly Toxic Food Ingredients & Artificial Additives to Avoid ? Yes ? There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience. Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. More and more experts are agreeing that you are wise to try to avoid as many chemicals in your foods as possible. By shopping in mostly the produce, dairy and meat sections of your grocery store, you can avoid many of the harmful food additives listed below. However, all of us need to be on our guard, because some of these ingredients also are used in meats, dairy products and even produce. What does this have to do with Public health? The health of our country is determined by the things we consume. This ultimately adds massive costs to our healthcare system as more and more people experience disease from eating processed foods and additives. Food Additives to Avoid While FDA generally recognizes most additives on this list as ‘safe,’ there are growing concerns about the safety of many common food additives, if consumed in large quantities. 01. Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender) 02. Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient. 03. Azodicarbonamide: Used in bagels and buns. Can cause asthma. 04. Potassium bromate: Added to breads to increase volume. Linked to cancer in humans. 05. Propyl gallate: Added to fat-containing products. Linked to cancer in humans 06. BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth. 07. Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed ‘generally’ safe by FDA. 08. Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen. 09. Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures. 10. Disodium inosinate: In snack foods. Contains MSG. 11. Disodium guanylate: Also used in snack foods, and contains MSG. 12. Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients. 13. Recombinant Bovine Growth Hormone (rBGH): Geneticially-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer. 14. Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer. 15. Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA. 16. Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels. 17. Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA. 18. Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart. 19. Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer. 20. Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals. 21. Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors. 22. Magnesium sulphate: Used in tofu, and can cause cancer in laboratory animals. 23. Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children. 24. Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer. 25. Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities. 26. Aluminum: A preservative in some packaged foods that can cause cancer. Artificial Sweeteners to Avoid Artificial sweeteners are regulated by FDA, just as food additives are, but this does not apply to products ‘generally recognized as safe. 27. Saccharin: Carcinogen found to cause bladder cancer in rats. (Worst Offender) 28. Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems. 29. High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance. 30. Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats. 31. Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland. 32. Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues. 33. Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations. 34. Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses. Artificial Food Colorings to Avoid Food colorings are used to give foods a more attractive appearance, but some experts believe they cause serious health problems, including asthma and hyperactivity in children. 35. Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also can cause hyperactivity in children. Banned in some European countries. (Worst Offender) 36. Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer. 37. Blue #2: Used in candy and pet food beverages. Can cause brain tumors 38. Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer. 39. Citrus red #2: Used to color oranges. Can cause cancer if you eat the peel. 40. Green #3: Used in candy and beverages. May cause bladder tumors. 41. Yellow #5: Used in desserts, candy and baked goods. Thought to cause kidney tumors, according to some studies. 42. Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumors, according to some studies. 43. Red #2: A food coloring that may cause both asthma and cancer. 44. Red #3: A carcinogen. that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer. 45. Caramel coloring: In soft drinks, sauces, pastries and breads. When made with ammonia, it can cause cancer in mice. Food companies not required to disclose if this ingredient is made with ammonia. 46. Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer. 47. Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct. 48. Bixin: Food coloring that can cause hyperactivity in children and asthma. 49. Norbixin: Food coloring that can cause hyperactivity in children and asthma. 50. Annatto: Food coloring that can cause hyperactivity in children and asthma. https://beamazed.com/article/you-will-never-eat-this-again Opponents of GMOs have been unceasing in their campaign to vilify genetically modified foods by describing them as “Frankenfoods,” thus implying they are not natural and are potentially harmful. The goal is to finish this work in the most healthy, happy and loving manner that you can given your current life. Therefor it is imperative that we not only seek to have healthy lives filled with as much happiness and love as possibly, but that we also eat and consume only the most natural, organic healthy foods and drinks. Bioengineered (GMO) Foods ingredients - https://www.ams.usda.gov/sites/default/files/media/BE_Consumer.pdf GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html - Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? you may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. Current Use of Genetically Modified Organisms Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. An Introduction To Plant Breeding-Teaching Us about Preparing for a Plant Pandemic? - https://rumble.com/v2hf5zq-an-introduction-to-plant-breeding-teaching-us-about-preparing-for-a-plant-p.html - Plant breeding is a technique through which genetic traits of a plant are changed. Some desirable traits are incorporated to produce a new variety. This technique is mainly used to improve the quality of food crop, to produce high yielding crop varieties and also provide resistance to diseases and pests. Teach Us about Preparing for a Plant Pandemic ? The question is not whether we’ll experience such an event; it’s whether we’ll be ready when it strikes As the world continues to fight COVID-19, the menace of infectious disease has never been more apparent. The next devastating pandemic could strike plants. Agricultural pathogens are evolving and spreading at a troubling rate—and the COVID pandemic offers important lessons for how we should prepare for them. You Will Get Your Plant Derived Vaccines Explained in 12 Minutes Or Death 2 You ? - https://rumble.com/v2heu0u-you-will-get-your-plant-derived-vaccines-explained-in-12-minutes-or-death-2.html - PMI Announces Medicago to Supply Up to 76 Million Doses of Its Plant-Derived COVID-19 Vaccine Candidate A Philip Morris International subsidiary is a shareholder in a biopharmaceutical company that reached agreements with two departments of the Canadian government to accelerate its COVID-19 vaccine candidate efforts. Since 2008, Philip Morris Investments B.V. (PMIBV), a subsidiary of Philip Morris International (PMI) (NYSE: PM), has been a shareholder of Medicago (in which it currently holds an approximately one-third equity stake) and has supported Medicago’s innovative plant-derived research and development focused on vaccines. The investment is consistent with PMI’s own efforts to leverage science and innovation. Japan-based Mitsubishi Tanabe Pharma Corporation (MTPC) is the majority shareholder and PMIBV’s partner in Medicago. Among other things, PMIBV and MTPC will contribute additional funding to support Medicago’s efforts to develop a COVID-19 vaccine candidate. What’s in a Covid-19 Vaccine? - Everyone Will Now Get Edible Vaccine in Your Food - https://rumble.com/v2hecds-whats-in-a-covid-19-vaccine-everyone-will-now-get-edible-vaccine-in-your-fo.html - Plant biologist injecting tiny amounts of virus into tomato, potato, lettuce leaves. University of Ottawa plant biologist Allyson MacLean demonstrates the process for injecting edible plants with bacterial solution, which will hopefully cause the leaves to gradually produce a vaccine for COVID-19. Eating your veggies isn't only good for you — it may someday protect you against COVID-19. In-Depth Plant-Based Covid-19 Vaccine People Testing's Now-You Will Eat Your Shot - https://rumble.com/v2hftq4-in-depth-plant-based-covid-19-vaccine-people-testings-now-you-will-eat-your.html - Anti-GMO forces target New Breeding Techniques (NBTs) despite similarities to conventional crops For years, critics of GMOs have focused on the idea that modern technologies have allowed plant breeders to take genetic material from one species and add it to another—adding ‘foreign genes’, they call it. World Economic Forum Great Reset Medical Tyranny, Woke Culture, Green Agenda - https://rumble.com/v3jfm06-world-economic-forum-great-reset-medical-tyranny-woke-culture-green-agenda.html A 3D animated short film about not too distant but a dystopian future. It speculates on the potential consequences of the infamous Great Reset, medical tyranny, woke culture, and green agenda. Everything, that World Economic Forum (WEF) is planning for us. Death To You And Your Family... Its For The Greater Good. Death To You And America... https://rumble.com/v2ksf52-docs-worldwide-warn-you-to-not-take-the-covid-19-vaccine-will-kill-you-dead.html - Its For The Greater Good. Its A Pandemic Of The Unvaccinated People Will Threaten The Live Of Vaccinated People... https://rumble.com/v2qf2nk-pandemic-of-the-unvaccinated-people-will-threaten-the-live-of-vaccinated-pe.html - Yes Its For The Greater Good. You Will Never Trust Another Celebrity After Watching This Covil-19 Corrupt U.S.A. Governments... https://rumble.com/v3g3tkl-for-greater-good-you-will-never-trust-another-celebrity-after-watching-this.html - Yes Its For The Greater Good. Yes Its A Plandemic For New World Order... https://rumble.com/v3g2oan-real-parallel-worlds-today-nazi-vs-u.s.a.-covid-19-antifa-ss-vs-fbi-vs-deat.htm

Nina deserves a lot more accreditation on this video, she was one of the first people to shed light on the problems with seed oils and the history of how they came to be. Top Ten Toxic Food Ingredients in Processed Food - Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. - Most of us don't think of the food we eat as poison, but some of the ingredients commonly found in processed foods can be considered toxic. By "toxic," I mean chemicals or highly processed ingredients that aren't good for you or can cause harm to your health. I'm talking about refined grains, trans fats, high fructose corn syrup, and all the other artificial junk you can't even pronounce on the ingredient lists. 0:00 - The Switcheroo 1:52 - History of Vegetable Oils 3:50 - Enter the American Heart Association 5:27 - The Massive Increase in Vegetable Oil Consumption 6:06 - Is Vegetable Oil Bad or Benign? 6:55 - Why do some animals live longer than others? 7:51 - Vegetable Oil is stays in your body for years 9:11 - Hidden Data 12:08 - Vegetable Oils are in EVERYTHING 13:07 - Why Vegetable Oils are bad for Health 15:04 - The Toxic Oxidation Products 16:28 - How Vegetable Oils are made 18:33 - Are Vegetable Oils linked to Alzheimer’s? 20:06 - Mitochondria, The Powerhouse of the Cell 24:35 - Most Studies on Vegetable Oils aren’t long enough 26:04 - Why aren’t more people talking about this? Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. They've taken over, and we have to FIGHT BACK. Know which toxic food ingredients to avoid: 1. Palm Oil When a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. These evil anti-nutrients help packaged foods stay "fresh," meaning that the food can sit on the supermarket shelf for years without ever getting stale or rotting. Eating junk food with trans fats raises your "bad" LDL cholesterol and triglycerides and lowers your "good" HDL. These fats also increase your risk of blood clots and heart attack. Avoid palm oil and other trans fats like the plague, and kiss fried foods goodbye too, since they're usually fried in one of these freakish trans-fatty oils. 2. Shortening Ditch any food that lists shortening or partially hydrogenated oil as an ingredient, since these are also evil trans fats. In addition to clogging your arteries and causing obesity, they also increase your risk of metabolic syndrome. Choose healthier monounsaturated fats, such as olive, peanut and canola oils and foods that contain unsaturated omega-3 fatty acids instead. 3. White Flour, Rice, Pasta, and Bread When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and other nutrients, they're also easy to digest — TOO EASY. They send your blood sugar and insulin skyrocketing, which can lead to all sorts of problems. Replace processed grains with whole grains, like brown or wild rice, whole-wheat breads and pastas, barley, and oatmeal. 4. High Fructose Corn Syrup The evil king of all refined grains is high fructose corn syrup (HFCS). The amount of refined sugar we consume has declined over the past 40 years, but we're consuming almost 20 times as much HFCS. According to researchers at Tufts University, Americans consume more calories from HFCS than any other source. It's in practically EVERYTHING. It increases triglycerides, boosts fat-storing hormones, and drives people to overeat and gain weight. Adopt my zero-tolerance policy, and steer clear of this sweet "poison." 5. Artificial Sweeteners Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose (Splenda) may be even harder on our metabolic systems than plain old sugar. These supposedly diet-friendly sweeteners may actually be doing more harm than good! Studies suggest that artificial sweeteners trick the brain into forgetting that sweetness means extra calories, making people more likely to keep eating sweet treats without abandon. Nip it in the bud. Scan ingredient labels and ban all artificial sweeteners from entering your mouth. 6. Sodium Benzoate and Potassium Benzoate These preservatives are sometimes added to soda to prevent mold from growing, but benzene is a known carcinogen that is also linked with serious thyroid damage. Dangerous levels of benzene can build up when plastic bottles of soda are exposed to heat or when the preservatives are combined with ascorbic acid (vitamin C). Don't risk it, people 7. Butylated Hydroxyanisole (BHA) BHA is another potentially cancer-causing preservative, but it has been deemed safe by the FDA. Its job is to help prevent spoilage and food poisoning, but it's a major endocrine disruptor and can seriously mess with your hormones. BHA is in HUNDREDS of foods. It's also found in food packaging and cosmetics. BHA has many aliases. You can look them up. Or you can follow my advice and DITCH processed foods altogether. 8. Sodium Nitrates and Sodium Nitrites No that's not a typo. These two different preservatives are found in processed meats like bacon, lunch meat, and hot dogs. They're some of the worst offenders, and they're believed to cause colon cancer and metabolic syndrome, which can lead to diabetes. Protect your health by always choosing fresh, organic meats. 9. Blue, Green, Red, and Yellow The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. Always seek out foods with the fewest artificial chemicals, especially when shopping for your kids. Look for color-free medications and natural food products that don't contain artificial colors like these. 10. MSG Monosodium glutamate is a processed "flavor enhancer." While glutamates are present in some natural foods, such as meat and cheese, the ones exploited by the processed-foods industry are separated from their host proteins through hydrolysis. The jury is still out on how harmful MSG may be, but high levels of free glutamates have been shown to seriously screw with brain chemistry. Don't fall prey to chemical flavor enhancing. Just play it safe and flavor your food naturally. Whole Foods Market is often seen as the benchmark for products to be considered. The following list contains ingredients that Whole Foods Market finds unacceptable in food products, as posted on their website. Using a preservative to keep your fair trade chocolate shelf-stable? Are you sure the colors in your organic hard candies are up to WFM standards? Go ahead any questionable names in your ingredient deck—if they pop up on the list, reformulation may be in the cards for your natural product. Note: This list is reprinted in full from Whole Foods Market’s website. It’s a living list, so be sure to check back for future updates. https://peoplesfood.coop/newsite/wp-content/uploads/2019/02/Unacceptable-Ingredients-2.pdf 50 Jaw-droppingly Toxic Food Ingredients & Artificial Additives to Avoid ? Yes ? There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience. Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. More and more experts are agreeing that you are wise to try to avoid as many chemicals in your foods as possible. By shopping in mostly the produce, dairy and meat sections of your grocery store, you can avoid many of the harmful food additives listed below. However, all of us need to be on our guard, because some of these ingredients also are used in meats, dairy products and even produce. What does this have to do with Public health? The health of our country is determined by the things we consume. This ultimately adds massive costs to our healthcare system as more and more people experience disease from eating processed foods and additives. Food Additives to Avoid While FDA generally recognizes most additives on this list as ‘safe,’ there are growing concerns about the safety of many common food additives, if consumed in large quantities. 01. Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender) 02. Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient. 03. Azodicarbonamide: Used in bagels and buns. Can cause asthma. 04. Potassium bromate: Added to breads to increase volume. Linked to cancer in humans. 05. Propyl gallate: Added to fat-containing products. Linked to cancer in humans 06. BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth. 07. Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed ‘generally’ safe by FDA. 08. Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen. 09. Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures. 10. Disodium inosinate: In snack foods. Contains MSG. 11. Disodium guanylate: Also used in snack foods, and contains MSG. 12. Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients. 13. Recombinant Bovine Growth Hormone (rBGH): Geneticially-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer. 14. Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer. 15. Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA. 16. Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels. 17. Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA. 18. Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart. 19. Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer. 20. Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals. 21. Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors. 22. Magnesium sulphate: Used in tofu, and can cause cancer in laboratory animals. 23. Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children. 24. Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer. 25. Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities. 26. Aluminum: A preservative in some packaged foods that can cause cancer. Artificial Sweeteners to Avoid Artificial sweeteners are regulated by FDA, just as food additives are, but this does not apply to products ‘generally recognized as safe. 27. Saccharin: Carcinogen found to cause bladder cancer in rats. (Worst Offender) 28. Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems. 29. High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance. 30. Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats. 31. Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland. 32. Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues. 33. Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations. 34. Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses. Artificial Food Colorings to Avoid Food colorings are used to give foods a more attractive appearance, but some experts believe they cause serious health problems, including asthma and hyperactivity in children. 35. Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also can cause hyperactivity in children. Banned in some European countries. (Worst Offender) 36. Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer. 37. Blue #2: Used in candy and pet food beverages. Can cause brain tumors 38. Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer. 39. Citrus red #2: Used to color oranges. Can cause cancer if you eat the peel. 40. Green #3: Used in candy and beverages. May cause bladder tumors. 41. Yellow #5: Used in desserts, candy and baked goods. Thought to cause kidney tumors, according to some studies. 42. Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumors, according to some studies. 43. Red #2: A food coloring that may cause both asthma and cancer. 44. Red #3: A carcinogen. that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer. 45. Caramel coloring: In soft drinks, sauces, pastries and breads. When made with ammonia, it can cause cancer in mice. Food companies not required to disclose if this ingredient is made with ammonia. 46. Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer. 47. Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct. 48. Bixin: Food coloring that can cause hyperactivity in children and asthma. 49. Norbixin: Food coloring that can cause hyperactivity in children and asthma. 50. Annatto: Food coloring that can cause hyperactivity in children and asthma. Opponents of GMOs have been unceasing in their campaign to vilify genetically modified foods by describing them as “Frankenfoods,” thus implying they are not natural and are potentially harmful. “The practice of introducing new DNA and chemicals to seeds or animals (Aqua Advantage has developed a GMO fish) is similar to how Mary Shelly’s Frankenstein created his monster–—through piecing together lots of different organisms,” wrote the Organic Authority on its website—a common allusion in the anti-GMO world. “We all know what happened when the monster turned on Frankenstein, and many critics of genetic engineering have likened the inevitable backlash of GMO technology to the destruction and murderous rampage of Frankenstein’s monster.” Many anti-GMO articles that warn of the dangers GM crops are often accompanied by an image of atomato fruit or vegetable with syringes sticking out of them. Very often it is a fruit or vegetable for which there is no current GM equivalent such as a tomato. This depiction is used to reinforce the notion that GM foods are created in laboratories and not by nature and therefore are dangerous to consume. With the constant barrage of scare-based imagery, it is not surprising that there is widespread public suspicion that GMOs are dangerous to human health. But there is little controversy surrounding GMOs within the scientific community with 88 percent of the members of the American Association for the Advancement of Science believing GMOs are “generally safe.” The safety of GMOs were once again reinforced by the May 2016 report by the U.S. National Academy of Sciences, Engineering and Medicine, which concluded, there was “reasonable evidence that animals were not harmed by eating food derived from genetically engineered crops”, and epidemiological data indicated there was no increase in cancer or other health related problems associated with these crops entering our food supply. David Zilberman, a professor of agriculture and resource economics at the University of California, Berkley, has noted that Frankenfood was “a terrible word, a stigmatization word, one that’s used to scare people… People are afraid of GMOs for little or no reason. GM is simply a tool. Because it allows us to modify plants with far greater precision and control then before, it will be very valuable.” The reality is that the vast bulk of the foods we consume whether organic or conventionally grown have had their genetics altered in the field or in a laboratory via a process of selective breeding or advanced biotechnology techniques, and all such foods are safe to eat. The altering of genes in plants is even known to occur naturally as highlighted by the sweet potato. Scientists at the International Potato Center in Lima, Peru have found genes from bacteria in 291 sweet potatoes varieties, some 8,000 years old, including ones grown in the U.S., Indonesia, China and parts of South America and Africa, “People have been eating a GMO for thousands of years without knowing it,” said virologist Jan Kreuze, who led the study… This example might be helpful for regulators and scientists looking at the safety of GM crops. Modern foods are lab foods. In one form or another many plant breeding techniques including GMOs rely upon the use of a laboratory; by that measure, most crops that are produced could be considered to be Frankenfoods. Here are some examples of non-GMO lab-created foods: “Wide cross” hybridization involves crossing two individual plants belonging to different species and has created plants that do not exist naturally including varieties of corn, oats, pumpkins, wheat, tomatoes and potatoes. The seedless watermelon is a polyploid which is a cell or organism that contains more than two PM paired sets of chromosomes. It has three sets of chromosomes. Polyloidy can be induced in plants and cell cultures by using chemicals such as colchicine (a toxic natural occurring chemical that was originally extracted from a plant) and Oryzalin (which is used as an herbicide). Seedless grapes are very unnatural clones, which are grown from cuttings—a form of asexual reproduction in which roots are treated with hormones to stimulate growth. Hybrid crops have been developed using marker assisted selection, which is a laboratory process involving selecting certain traits in a plant such as drought or disease resistance based upon a genetic marker. Cross breeding may involve somatic fusion which is the fusion of two distinct plant species to form a new hybrid with the characteristic of both—for example Triticale, which is a fusion between wheat triticum and rye secale, and is often sold as an organic seed. While the opponents of GMOs demonize them as Frankenfoods, they do not do the same for crops grown via a process of mutagenesis. The Ruby Red grapefruit, again often sold as organically grown, is an example of a variety of grapefruit created through mutagenesis, which is a form of genetic engineering that involves exposing seeds to chemicals or radiation, including X-rays, gamma rays and thermal neutrons, to generate mutants that have desirable traits. The Rio Red variety was developed using thermal neutrons. About three quarters of the grapefruits grown in Texas are Ruby Red varieties and in 1993, the Ruby Red was declared the state fruit of Texas. More than 3,000 plants have been produced utilizing mutagenesis including conventional and organic varieties of rice, pears, wheat, soybeans and sunflowers. Although crops grown via GM technology and mutagenesis have both proved to be safe for human consumption and the environment, the National Academies has indicated that “regulating genetically modified crops while giving a pass to products of mutation breeding isn’t scientifically justified.” It should also be noted that genetic modification is a much more process and quicker method of breeding for certain traits then is mutagenesis. A report by the UK government’s GM Science Review Panel concluded, “mutation breeding involves the production of unpredictable plants and undirected genetic changes and many thousands, even millions, of undesirable plants are discarded in order to identify plants with suitable qualities for further breeding.” Are GMOs inherently risky? Henry I. Miller, a physician and molecular biologist, has addressed the notion of the supposed increased risks of genetically modified foods. Wide-cross hybridizations and radiation-induced mutagenesis represent far more drastic tinkering with nature — and lead to far less predictable results—than the modern molecular techniques used to alter genes, but neither legislators nor anti-genetic-engineering activists have shown any concern about creating new plant varieties with those older techniques. Even though the outcomes would by any reasonable definition be genetically modified or bioengineered, they are not subject to mandatory testing or review before entering the food chain…In contrast, if a gene is moved by recombinant DNA techniques, the resulting variety is subject to lengthy, hugely expensive, and increasingly politicized regulation…To be clear, it’s not the source of genetic material or whether DNAs from different organisms are mixed that confers risk; what is important is the function of the genetic alteration—for example, whether it could cause the organism to express a new toxin or allergen or become more weed-like. True Frankenfoods are not grown in laboratories as the opponents of GMOs would like people to believe but instead are natural foods which contain toxic substances. For example, rhubarb leaves are poisonous; if ingested, they could cause breathing problems, seizures, kidney failure and in some cases death. Castor oil is made from castor beans which contain ricin. The Ackee fruit of Jamaica has toxic black seeds. There are many poisonous types of mushrooms; consuming about half of a death cap mushroom for instance is deadly for adults. Cassava contains linamarin; when eaten raw, the digestive system will convert it to cyanide. Eating just a few pieces of uncooked cassava root can provide a lethal dose. Potatoes contain solanine, a natural toxin. As a result, consuming an uncooked potato can cause vomiting and diarrhea. The National Institute of Health advises against eating potatoes that are green below the skin because it is an indication of a high concentration of solanine. Acrylamide, found in potatoes, grain products and coffee, is classified by the EPA as “likely to be carcinogenic to humans” based on studies in lab animals. (Ironically, a potato that sharply reduces the production of acryladmide in fried potatoes has been developed by tweaking one gene—which has led anti-GMO activists to brand it a ‘dangerous Frankenfood’.) The opponents of GMOs would like us to believe that genetic modification of crops has dangerous implications for our food supply. But the reality is that there is no evidence that it is inherently any more dangerous or riskier than any other plant breeding technique. It is merely another application of science to agriculture that is designed to help feed a growing word population. Imagine if those who opposed grafting or hybridization because they viewed them as tampering with mother-nature and potentially dangerous to humans had succeeded in halting their development? If such were the case, the implications for humanity would have been quite detrimental. Those who oppose GM technology are likely to look just as foolish to future generations. How does toxic eating effect our spiritual development? As Einstein had said. “Everything is energy and that is all there is to it.” The Great Pythagoras said All is number. This franken food everything and All includes we human beings who are alchemical energies composed of a God given mathematical formula. The key in the Great Work is perfecting ourselves through right thoughts and actions. When we abuse ourselves with bad thoughts, actions and bad living, we are unable to properly work on our soul’s development because we have changed the God given math code that makes us human. This change can lead us to become almost inhuman like beasts, devils and human parasites who are selfish creatures. Much of our modern world is composed of many of these selfish human beasts and devils. This is the current state of most of humanity who has been on a course of devolution for hundreds of years. Our goal as Modern Gnostics and Truth Seekers is to take the opposite path of the rest of humanity to the illuminating high road of evolution by practicing self control, pure living and to live by example. If we eat toxic foods with unnatural ingredients and toxins, we take in toxic energies into our bodies as a result. This consumption toxins changes our “natural” alchemical energies we are born with. By doing this, we are not living pure and natural. Our Great Work at purifying our souls then becomes clouded by these toxins that then create toxic bodies because our energies are turned into harmful gasses. When this happens, it turns our very chemical energies based on a God given mathematical formula at birth into gasses that are created by our own thoughts, and actions such as food, drink and air consumption. These unnatural gasses then envelop our blood, organs, and and minds that impede our spiritual development and can lead to an early death. These gasses then provide the perfect hellish type environments for various types of parasites (devils and demons) who began to consume these gasses and our very bodies. Our blood, bones and organs become the breeding and eating grounds of millions of mutant parasites that even change our very DNA. Their vomit, feces and dead carcasses then make us sick and we die early of disease, cancer or putrefaction. Worms kinds in humans I explain these concepts more in my articles on What is Hell where I show that bad food will make you have terrible smelly farts, bad breath, and also eventually make you fat and ugly. The same thing happens with your thoughts. They can give you health problems, wrinkles and make you both ugly on the inside and outside. This is because your thoughts and actions create a chemical energy reaction in your body and this is simply proven by how you feel after thinking about something. We all need to learn that it is in our minds and thoughts that produce a fire or Force in our blood, that is a type of chemical Hell 3energy that needs to be tamed and controlled or it will simply control you. It is the Beast and serpent within that can become either like Jesus, Lucifer, or Satan, depending on how you think, act and react to this Force within. When a person lives contrary to natural law of the evolved spiritual human and is ruled by his or her animal appetites and desires, which then lead to abuse of the mind, body and soul, causing sulfur to turn into hydrogen sulfide that then duplicates itself like a virus in the human body. This is what Christians would call sinning, and living in hell as said by St. John in Revelation 21:8 – But the cowardly, the unbelieving, the vile, the murderers, the sexually immoral, those who practice magic arts, the idolaters and all liars–they will be consigned to the fiery lake of burning sulfur. This is the second death.” A life lived in hell leads to an early death which simply means that the student cannot properly complete the Great Work. The goal is to finish this work in the most healthy, happy and loving manner that you can given your current life. Therefor it is imperative that we not only seek to have healthy lives filled with as much happiness and love as possibly, but that we also eat and consume only the most natural, organic healthy foods and drinks. Bioengineered (GMO) Foods ingredients - https://www.ams.usda.gov/sites/default/files/media/BE_Consumer.pdf GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html - Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? you may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. An Introduction To Plant Breeding-Teaching Us about Preparing for a Plant Pandemic? - https://rumble.com/v2hf5zq-an-introduction-to-plant-breeding-teaching-us-about-preparing-for-a-plant-p.html - Plant breeding is a technique through which genetic traits of a plant are changed. Some desirable traits are incorporated to produce a new variety. This technique is mainly used to improve the quality of food crop, to produce high yielding crop varieties and also provide resistance to diseases and pests. Teach Us about Preparing for a Plant Pandemic ? The question is not whether we’ll experience such an event; it’s whether we’ll be ready when it strikes As the world continues to fight COVID-19, the menace of infectious disease has never been more apparent. The next devastating pandemic could strike plants. Agricultural pathogens are evolving and spreading at a troubling rate—and the COVID pandemic offers important lessons for how we should prepare for them. You Will Get Your Plant Derived Vaccines Explained in 12 Minutes Or Death 2 You ? - https://rumble.com/v2heu0u-you-will-get-your-plant-derived-vaccines-explained-in-12-minutes-or-death-2.html - PMI Announces Medicago to Supply Up to 76 Million Doses of Its Plant-Derived COVID-19 Vaccine Candidate A Philip Morris International subsidiary is a shareholder in a biopharmaceutical company that reached agreements with two departments of the Canadian government to accelerate its COVID-19 vaccine candidate efforts. Since 2008, Philip Morris Investments B.V. (PMIBV), a subsidiary of Philip Morris International (PMI) (NYSE: PM), has been a shareholder of Medicago (in which it currently holds an approximately one-third equity stake) and has supported Medicago’s innovative plant-derived research and development focused on vaccines. The investment is consistent with PMI’s own efforts to leverage science and innovation. Japan-based Mitsubishi Tanabe Pharma Corporation (MTPC) is the majority shareholder and PMIBV’s partner in Medicago. Among other things, PMIBV and MTPC will contribute additional funding to support Medicago’s efforts to develop a COVID-19 vaccine candidate. What’s in a Covid-19 Vaccine? - Everyone Will Now Get Edible Vaccine in Your Food - https://rumble.com/v2hecds-whats-in-a-covid-19-vaccine-everyone-will-now-get-edible-vaccine-in-your-fo.html - Plant biologist injecting tiny amounts of virus into tomato, potato, lettuce leaves. University of Ottawa plant biologist Allyson MacLean demonstrates the process for injecting edible plants with bacterial solution, which will hopefully cause the leaves to gradually produce a vaccine for COVID-19. Eating your veggies isn't only good for you — it may someday protect you against COVID-19. In-Depth Plant-Based Covid-19 Vaccine People Testing's Now-You Will Eat Your Shot - https://rumble.com/v2hftq4-in-depth-plant-based-covid-19-vaccine-people-testings-now-you-will-eat-your.html - Anti-GMO forces target New Breeding Techniques (NBTs) despite similarities to conventional crops For years, critics of GMOs have focused on the idea that modern technologies have allowed plant breeders to take genetic material from one species and add it to another—adding ‘foreign genes’, they call it. These transgenic crosses are responsible for most of the GMO crops that dominate US farmland. But they’ve also offered a rallying point for critics, who’ve built a deceptive narrative around the idea that these “Frankenfoods” should be feared and shunned by consumers. Genetically Modified Organisms (GMOs): Transgenic Crops and Recombinant DNA Technology - If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms A photograph shows five silver fish oriented horizontally in a vertical row against a black background. Below, five smaller fish are also arranged similarly. The smaller fish at bottom are approximately one-third the length of the fish at top. Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. Advances have also been made in developing crops that mature faster and tolerate aluminum, boron, salt, drought, frost, and other environmental stressors, allowing plants to grow in conditions where they might not otherwise flourish (Table 1; Takeda & Matsuoka, 2008). Other applications include the production of nonprotein (bioplastic) or nonindustrial (ornamental plant) products. A number of animals have also been genetically engineered to increase yield and decrease susceptibility to disease. For example, salmon have been engineered to grow larger (Figure 1) and mature faster (Table 1), and cattle have been enhanced to exhibit resistance to mad cow disease (United States Department of Energy, 2007). The pharmaceutical industry is another frontier for the use of GMOs. In 1986, human growth hormone was the first protein pharmaceutical made in plants (Barta et al., 1986), and in 1989, the first antibody was produced (Hiatt et al., 1989). Both research groups used tobacco, which has since dominated the industry as the most intensively studied and utilized plant species for the expression of foreign genes (Ma et al., 2003). As of 2003, several types of antibodies produced in plants had made it to clinical trials. The use of genetically modified animals has also been indispensible in medical research. Transgenic animals are routinely bred to carry human genes, or mutations in specific genes, thus allowing the study of the progression and genetic determinants of various diseases. Potential GMO Applications Many industries stand to benefit from additional GMO research. For instance, a number of microorganisms are being considered as future clean fuel producers and biodegraders. In addition, genetically modified plants may someday be used to produce recombinant vaccines. In fact, the concept of an oral vaccine expressed in plants (fruits and vegetables) for direct consumption by individuals is being examined as a possible solution to the spread of disease in underdeveloped countries, one that would greatly reduce the costs associated with conducting large-scale vaccination campaigns. Work is currently underway to develop plant-derived vaccine candidates in potatoes and lettuce for hepatitis B virus (HBV), enterotoxigenic Escherichia coli (ETEC), and Norwalk virus. Scientists are also looking into the production of other commercially valuable proteins in plants, such as spider silk protein and polymers that are used in surgery or tissue replacement (Ma et al., 2003). Genetically modified animals have even been used to grow transplant tissues and human transplant organs, a concept called xenotransplantation. The rich variety of uses for GMOs provides a number of valuable benefits to humans, but many people also worry about potential risks. Risks and Controversies Surrounding the Use of GMOs Despite the fact that the genes being transferred occur naturally in other species, there are unknown consequences to altering the natural state of an organism through foreign gene expression. After all, such alterations can change the organism's metabolism, growth rate, and/or response to external environmental factors. These consequences influence not only the GMO itself, but also the natural environment in which that organism is allowed to proliferate. Potential health risks to humans include the possibility of exposure to new allergens in genetically modified foods, as well as the transfer of antibiotic-resistant genes to gut flora. Horizontal gene transfer of pesticide, herbicide, or antibiotic resistance to other organisms would not only put humans at risk, but it would also cause ecological imbalances, allowing previously innocuous plants to grow uncontrolled, thus promoting the spread of disease among both plants and animals. Although the possibility of horizontal gene transfer between GMOs and other organisms cannot be denied, in reality, this risk is considered to be quite low. Horizontal gene transfer occurs naturally at a very low rate and, in most cases, cannot be simulated in an optimized laboratory environment without active modification of the target genome to increase susceptibility (Ma et al., 2003). In contrast, the alarming consequences of vertical gene transfer between GMOs and their wild-type counterparts have been highlighted by studying transgenic fish released into wild populations of the same species (Muir & Howard, 1999). The enhanced mating advantages of the genetically modified fish led to a reduction in the viability of their offspring. Thus, when a new transgene is introduced into a wild fish population, it propagates and may eventually threaten the viability of both the wild-type and the genetically modified organisms. Unintended Impacts on Other Species: The Bt Corn Controversy One example of public debate over the use of a genetically modified plant involves the case of Bt corn. Bt corn expresses a protein from the bacterium Bacillus thuringiensis. Prior to construction of the recombinant corn, the protein had long been known to be toxic to a number of pestiferous insects, including the monarch caterpillar, and it had been successfully used as an environmentally friendly insecticide for several years. The benefit of the expression of this protein by corn plants is a reduction in the amount of insecticide that farmers must apply to their crops. Unfortunately, seeds containing genes for recombinant proteins can cause unintentional spread of recombinant genes or exposure of non-target organisms to new toxic compounds in the environment. The now-famous Bt corn controversy started with a laboratory study by Losey et al. (1999) in which the mortality of monarch larvae was reportedly higher when fed with milkweed (their natural food supply) covered in pollen from transgenic corn than when fed milkweed covered with pollen from regular corn. The report by Losey et al. was followed by another publication (Jesse & Obrycki, 2000) suggesting that natural levels of Bt corn pollen in the field were harmful to monarchs. Debate ensued when scientists from other laboratories disputed the study, citing the extremely high concentration of pollen used in the laboratory study as unrealistic, and concluding that migratory patterns of monarchs do not place them in the vicinity of corn during the time it sheds pollen. For the next two years, six teams of researchers from government, academia, and industry investigated the issue and concluded that the risk of Bt corn to monarchs was "very low" (Sears et al., 2001), providing the basis for the U.S. Environmental Protection Agency to approve Bt corn for an additional seven years. Unintended Economic Consequences Another concern associated with GMOs is that private companies will claim ownership of the organisms they create and not share them at a reasonable cost with the public. If these claims are correct, it is argued that use of genetically modified crops will hurt the economy and environment, because monoculture practices by large-scale farm production centers (who can afford the costly seeds) will dominate over the diversity contributed by small farmers who can't afford the technology. However, a recent meta-analysis of 15 studies reveals that, on average, two-thirds of the benefits of first-generation genetically modified crops are shared downstream, whereas only one-third accrues upstream (Demont et al., 2007). These benefit shares are exhibited in both industrial and developing countries. Therefore, the argument that private companies will not share ownership of GMOs is not supported by evidence from first-generation genetically modified crops. GMOs and the General Public: Philosophical and Religious Concerns In a 2007 survey of 1,000 American adults conducted by the International Food Information Council (IFIC), 33% of respondents believed that biotech food products would benefit them or their families, but 23% of respondents did not know biotech foods had already reached the market. In addition, only 5% of those polled said they would take action by altering their purchasing habits as a result of concerns associated with using biotech products. According to the Food and Agriculture Organization of the United Nations, public acceptance trends in Europe and Asia are mixed depending on the country and current mood at the time of the survey (Hoban, 2004). Attitudes toward cloning, biotechnology, and genetically modified products differ depending upon people's level of education and interpretations of what each of these terms mean. Support varies for different types of biotechnology; however, it is consistently lower when animals are mentioned. Furthermore, even if the technologies are shared fairly, there are people who would still resist consumable GMOs, even with thorough testing for safety, because of personal or religious beliefs. The ethical issues surrounding GMOs include debate over our right to "play God," as well as the introduction of foreign material into foods that are abstained from for religious reasons. Some people believe that tampering with nature is intrinsically wrong, and others maintain that inserting plant genes in animals, or vice versa, is immoral. When it comes to genetically modified foods, those who feel strongly that the development of GMOs is against nature or religion have called for clear labeling rules so they can make informed selections when choosing which items to purchase. Respect for consumer choice and assumed risk is as important as having safeguards to prevent mixing of genetically modified products with non-genetically modified foods. In order to determine the requirements for such safeguards, there must be a definitive assessment of what constitutes a GMO and universal agreement on how products should be labeled. These issues are increasingly important to consider as the number of GMOs continues to increase due to improved laboratory techniques and tools for sequencing whole genomes, better processes for cloning and transferring genes, and improved understanding of gene expression systems. Thus, legislative practices that regulate this research have to keep pace. Prior to permitting commercial use of GMOs, governments perform risk assessments to determine the possible consequences of their use, but difficulties in estimating the impact of commercial GMO use makes regulation of these organisms a challenge. History of International Regulations for GMO Research and Development In 1971, the first debate over the risks to humans of exposure to GMOs began when a common intestinal microorganism, E. coli, was infected with DNA from a tumor-inducing virus (Devos et al., 2007). Initially, safety issues were a concern to individuals working in laboratories with GMOs, as well as nearby residents. However, later debate arose over concerns that recombinant organisms might be used as weapons. The growing debate, initially restricted to scientists, eventually spread to the public, and in 1974, the National Institutes of Health (NIH) established the Recombinant DNA Advisory Committee to begin to address some of these issues. In the 1980s, when deliberate releases of GMOs to the environment were beginning to occur, the U.S. had very few regulations in place. Adherence to the guidelines provided by the NIH was voluntary for industry. Also during the 1980s, the use of transgenic plants was becoming a valuable endeavor for production of new pharmaceuticals, and individual companies, institutions, and whole countries were beginning to view biotechnology as a lucrative means of making money (Devos et al., 2007). Worldwide commercialization of biotech products sparked new debate over the patentability of living organisms, the adverse effects of exposure to recombinant proteins, confidentiality issues, the morality and credibility of scientists, the role of government in regulating science, and other issues. In the U.S., the Congressional Office of Technology Assessment initiatives were developed, and they were eventually adopted worldwide as a top-down approach to advising policymakers by forecasting the societal impacts of GMOs. Then, in 1986, a publication by the Organization for Economic Cooperation and Development (OECD), called "Recombinant DNA Safety Considerations," became the first intergovernmental document to address issues surrounding the use of GMOs. This document recommended that risk assessments be performed on a case-by-case basis. Since then, the case-by-case approach to risk assessment for genetically modified products has been widely accepted; however, the U.S. has generally taken a product-based approach to assessment, whereas the European approach is more process based (Devos et al., 2007). Although in the past, thorough regulation was lacking in many countries, governments worldwide are now meeting the demands of the public and implementing stricter testing and labeling requirements for genetically modified crops. Increased Research and Improved Safety Go Hand in Hand Proponents of the use of GMOs believe that, with adequate research, these organisms can be safely commercialized. There are many experimental variations for expression and control of engineered genes that can be applied to minimize potential risks. Some of these practices are already necessary as a result of new legislation, such as avoiding superfluous DNA transfer (vector sequences) and replacing selectable marker genes commonly used in the lab (antibiotic resistance) with innocuous plant-derived markers (Ma et al., 2003). Issues such as the risk of vaccine-expressing plants being mixed in with normal foodstuffs might be overcome by having built-in identification factors, such as pigmentation, that facilitate monitoring and separation of genetically modified products from non-GMOs. Other built-in control techniques include having inducible promoters (e.g., induced by stress, chemicals, etc.), geographic isolation, using male-sterile plants, and separate growing seasons. GMOs benefit mankind when used for purposes such as increasing the availability and quality of food and medical care, and contributing to a cleaner environment. If used wisely, they could result in an improved economy without doing more harm than good, and they could also make the most of their potential to alleviate hunger and disease worldwide. However, the full potential of GMOs cannot be realized without due diligence and thorough attention to the risks associated with each new GMO on a case-by-case basis.

Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine.

So Where The Outrage “Together With Pride” And Other Poison Foods 1,000s American Foods Banned Over 80 Countries Today In 2024. American Foods Banned Abroad. Based on the provided search results, here are 50 American foods banned or restricted in other countries: for the making of this video above. Yes many of the products listed here in this video are available in the countries where only... the American versions are banned in that country. Kellogg’s Also Launched A Limited-Edition Breakfast Cereal Banned Over 80 Countries, “Together With Pride,” In Partnership With GLAAD (Gay & Lesbian Alliance Against Defamation) To Support ALL LGBTQ+ Rights And Promote Acceptance And Inclusivity. Food Additives and Preservatives Red Dye 40 (M&M’s, Maraschino cherries) Yellow 5 and Yellow 6 (Froot Loops, Skittles) Brominated Vegetable Oil (Mountain Dew) Hydrogenated Soybean and Cottonseed Oils (Coffee-mate, processed foods) Atrazine (US corn) BHA (preservative in foods like butter, meats, and cereals) BHT (preservative in foods like chewing gum, frozen convenience foods, and snacks) Processed Foods Ritz Crackers (due to unhealthy ingredients) Frosted Flakes (due to artificial colors and preservatives) Gatorade (due to brominated vegetable oil) Wheat Thins (due to artificial preservatives) Frosted Flakes (due to artificial colors and preservatives) Ketchup (due to high sugar content) Coffee-mate (due to hydrogenated soybean and cottonseed oils) Mountain Dew (due to brominated vegetable oil) Meat and Poultry American chicken (washed with chlorine) US beef (treated with ractopamine) Pork (treated with ractopamine) Genetically modified salmon (fed astaxanthin) Dairy Milk (treated with rBST or rBGH) Cheese (made with artificial preservatives) Baked Goods Arby’s bread (contains azodicarbonamide) Ritz Crackers (due to unhealthy ingredients) Bagel chips (due to azodicarbonamide) Breadcrumbs (due to azodicarbonamide) Candy Skittles (contains Titanium Dioxide) M&M’s (contains Red Dye 40) Gummy bears (contains artificial colors and preservatives) Snacks Potato chips (contains hydrogenated soybean and cottonseed oils) Crackers (contains artificial preservatives) Cereals (contains artificial colors and preservatives) Processed snacks (contains artificial preservatives) Beverages Mountain Dew (contains brominated vegetable oil) Gatorade (contains brominated vegetable oil) Soda (contains artificial sweeteners and preservatives) Other Pink slime (used in ground beef) Chlorine-washed chicken (banned in EU) Ractopamine-treated pork (banned in EU) Genetically modified corn (banned in EU) Hydrogenated vegetable oils (banned in EU) Artificial sweeteners (banned in EU) Food dyes (banned in EU) Brominated vegetable oil (banned in Japan and EU) Atrazine (banned in 44 countries) BHA and BHT (banned in Japan, UK, and EU) Titanium Dioxide (banned in Norway) Azodicarbonamide (banned in EU) Olestra (banned in EU) Partially hydrogenated soybean and cottonseed oils (banned in EU) Red 3 (banned in EU) Please note that this list is not exhaustive, and some 80 countries may have additional restrictions or bans on 1,000s American foods not mentioned here. Additionally, some foods may be allowed in certain countries but still pose health risks due to their ingredients or manufacturing processes. There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalizing a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions. This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made with human meat. https://rumble.com/playlists/b5nqs1HsYxs Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. They've taken over, and we have to FIGHT BACK. Know which toxic food ingredients to avoid: 1. Palm Oil When a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. These evil anti-nutrients help packaged foods stay "fresh," meaning that the food can sit on the supermarket shelf for years without ever getting stale or rotting. Eating junk food with trans fats raises your "bad" LDL cholesterol and triglycerides and lowers your "good" HDL. These fats also increase your risk of blood clots and heart attack. Avoid palm oil and other trans fats like the plague, and kiss fried foods goodbye too, since they're usually fried in one of these freakish trans-fatty oils. 2. Shortening Ditch any food that lists shortening or partially hydrogenated oil as an ingredient, since these are also evil trans fats. In addition to clogging your arteries and causing obesity, they also increase your risk of metabolic syndrome. Choose healthier monounsaturated fats, such as olive, peanut and canola oils and foods that contain unsaturated omega-3 fatty acids instead. 3. White Flour, Rice, Pasta, and Bread When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and other nutrients, they're also easy to digest — TOO EASY. They send your blood sugar and insulin skyrocketing, which can lead to all sorts of problems. Replace processed grains with whole grains, like brown or wild rice, whole-wheat breads and pastas, barley, and oatmeal. 4. High Fructose Corn Syrup The evil king of all refined grains is high fructose corn syrup (HFCS). The amount of refined sugar we consume has declined over the past 40 years, but we're consuming almost 20 times as much HFCS. According to researchers at Tufts University, Americans consume more calories from HFCS than any other source. It's in practically EVERYTHING. It increases triglycerides, boosts fat-storing hormones, and drives people to overeat and gain weight. Adopt my zero-tolerance policy, and steer clear of this sweet "poison." 5. Artificial Sweeteners Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose (Splenda) may be even harder on our metabolic systems than plain old sugar. These supposedly diet-friendly sweeteners may actually be doing more harm than good! Studies suggest that artificial sweeteners trick the brain into forgetting that sweetness means extra calories, making people more likely to keep eating sweet treats without abandon. Nip it in the bud. Scan ingredient labels and ban all artificial sweeteners from entering your mouth. 6. Sodium Benzoate and Potassium Benzoate These preservatives are sometimes added to soda to prevent mold from growing, but benzene is a known carcinogen that is also linked with serious thyroid damage. Dangerous levels of benzene can build up when plastic bottles of soda are exposed to heat or when the preservatives are combined with ascorbic acid (vitamin C). Don't risk it, people 7. Butylated Hydroxyanisole (BHA) BHA is another potentially cancer-causing preservative, but it has been deemed safe by the FDA. Its job is to help prevent spoilage and food poisoning, but it's a major endocrine disruptor and can seriously mess with your hormones. BHA is in HUNDREDS of foods. It's also found in food packaging and cosmetics. BHA has many aliases. You can look them up. Or you can follow my advice and DITCH processed foods altogether. 8. Sodium Nitrates and Sodium Nitrites No that's not a typo. These two different preservatives are found in processed meats like bacon, lunch meat, and hot dogs. They're some of the worst offenders, and they're believed to cause colon cancer and metabolic syndrome, which can lead to diabetes. Protect your health by always choosing fresh, organic meats. 9. Blue, Green, Red, and Yellow The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. Always seek out foods with the fewest artificial chemicals, especially when shopping for your kids. Look for color-free medications and natural food products that don't contain artificial colors like these. 10. MSG Monosodium glutamate is a processed "flavor enhancer." While glutamates are present in some natural foods, such as meat and cheese, the ones exploited by the processed-foods industry are separated from their host proteins through hydrolysis. The jury is still out on how harmful MSG may be, but high levels of free glutamates have been shown to seriously screw with brain chemistry. Don't fall prey to chemical flavor enhancing. Just play it safe and flavor your food naturally. Whole Foods Market is often seen as the benchmark for products to be considered. The following list contains ingredients that Whole Foods Market finds unacceptable in food products, as posted on their website. Using a preservative to keep your fair trade chocolate shelf-stable? Are you sure the colors in your organic hard candies are up to WFM standards? Go ahead any questionable names in your ingredient deck—if they pop up on the list, reformulation may be in the cards for your natural product. Note: This list is reprinted in full from Whole Foods Market’s website. It’s a living list, so be sure to check back for future updates. https://peoplesfood.coop/newsite/wp-content/uploads/2019/02/Unacceptable-Ingredients-2.pdf 50 Jaw-droppingly Toxic Food Ingredients & Artificial Additives to Avoid ? Yes ? There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience. Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. More and more experts are agreeing that you are wise to try to avoid as many chemicals in your foods as possible. By shopping in mostly the produce, dairy and meat sections of your grocery store, you can avoid many of the harmful food additives listed below. However, all of us need to be on our guard, because some of these ingredients also are used in meats, dairy products and even produce. What does this have to do with Public health? The health of our country is determined by the things we consume. This ultimately adds massive costs to our healthcare system as more and more people experience disease from eating processed foods and additives. Food Additives to Avoid While FDA generally recognizes most additives on this list as ‘safe,’ there are growing concerns about the safety of many common food additives, if consumed in large quantities. 01. Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender) 02. Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient. 03. Azodicarbonamide: Used in bagels and buns. Can cause asthma. 04. Potassium bromate: Added to breads to increase volume. Linked to cancer in humans. 05. Propyl gallate: Added to fat-containing products. Linked to cancer in humans 06. BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth. 07. Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed ‘generally’ safe by FDA. 08. Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen. 09. Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures. 10. Disodium inosinate: In snack foods. Contains MSG. 11. Disodium guanylate: Also used in snack foods, and contains MSG. 12. Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients. 13. Recombinant Bovine Growth Hormone (rBGH): Geneticially-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer. 14. Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer. 15. Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA. 16. Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels. 17. Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA. 18. Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart. 19. Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer. 20. Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals. 21. Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors. 22. Magnesium sulphate: Used in tofu, and can cause cancer in laboratory animals. 23. Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children. 24. Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer. 25. Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities. 26. Aluminum: A preservative in some packaged foods that can cause cancer. Artificial Sweeteners to Avoid Artificial sweeteners are regulated by FDA, just as food additives are, but this does not apply to products ‘generally recognized as safe. 27. Saccharin: Carcinogen found to cause bladder cancer in rats. (Worst Offender) 28. Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems. 29. High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance. 30. Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats. 31. Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland. 32. Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues. 33. Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations. 34. Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses. Artificial Food Colorings to Avoid Food colorings are used to give foods a more attractive appearance, but some experts believe they cause serious health problems, including asthma and hyperactivity in children. 35. Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also can cause hyperactivity in children. Banned in some European countries. (Worst Offender) 36. Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer. 37. Blue #2: Used in candy and pet food beverages. Can cause brain tumors 38. Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer. 39. Citrus red #2: Used to color oranges. Can cause cancer if you eat the peel. 40. Green #3: Used in candy and beverages. May cause bladder tumors. 41. Yellow #5: Used in desserts, candy and baked goods. Thought to cause kidney tumors, according to some studies. 42. Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumors, according to some studies. 43. Red #2: A food coloring that may cause both asthma and cancer. 44. Red #3: A carcinogen. that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer. 45. Caramel coloring: In soft drinks, sauces, pastries and breads. When made with ammonia, it can cause cancer in mice. Food companies not required to disclose if this ingredient is made with ammonia. 46. Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer. 47. Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct. 48. Bixin: Food coloring that can cause hyperactivity in children and asthma. 49. Norbixin: Food coloring that can cause hyperactivity in children and asthma. 50. Annatto: Food coloring that can cause hyperactivity in children and asthma. Opponents of GMOs have been unceasing in their campaign to vilify genetically modified foods by describing them as “Frankenfoods,” thus implying they are not natural and are potentially harmful. “The practice of introducing new DNA and chemicals to seeds or animals (Aqua Advantage has developed a GMO fish) is similar to how Mary Shelly’s Frankenstein created his monster–—through piecing together lots of different organisms,” wrote the Organic Authority on its website—a common allusion in the anti-GMO world. “We all know what happened when the monster turned on Frankenstein, and many critics of genetic engineering have likened the inevitable backlash of GMO technology to the destruction and murderous rampage of Frankenstein’s monster.” Many anti-GMO articles that warn of the dangers GM crops are often accompanied by an image of atomato fruit or vegetable with syringes sticking out of them. Very often it is a fruit or vegetable for which there is no current GM equivalent such as a tomato. This depiction is used to reinforce the notion that GM foods are created in laboratories and not by nature and therefore are dangerous to consume. With the constant barrage of scare-based imagery, it is not surprising that there is widespread public suspicion that GMOs are dangerous to human health. But there is little controversy surrounding GMOs within the scientific community with 88 percent of the members of the American Association for the Advancement of Science believing GMOs are “generally safe.” The safety of GMOs were once again reinforced by the May 2016 report by the U.S. National Academy of Sciences, Engineering and Medicine, which concluded, there was “reasonable evidence that animals were not harmed by eating food derived from genetically engineered crops”, and epidemiological data indicated there was no increase in cancer or other health related problems associated with these crops entering our food supply. David Zilberman, a professor of agriculture and resource economics at the University of California, Berkley, has noted that Frankenfood was “a terrible word, a stigmatization word, one that’s used to scare people… People are afraid of GMOs for little or no reason. GM is simply a tool. Because it allows us to modify plants with far greater precision and control then before, it will be very valuable.” The reality is that the vast bulk of the foods we consume whether organic or conventionally grown have had their genetics altered in the field or in a laboratory via a process of selective breeding or advanced biotechnology techniques, and all such foods are safe to eat. The altering of genes in plants is even known to occur naturally as highlighted by the sweet potato. Scientists at the International Potato Center in Lima, Peru have found genes from bacteria in 291 sweet potatoes varieties, some 8,000 years old, including ones grown in the U.S., Indonesia, China and parts of South America and Africa, “People have been eating a GMO for thousands of years without knowing it,” said virologist Jan Kreuze, who led the study… This example might be helpful for regulators and scientists looking at the safety of GM crops. Modern foods are lab foods. In one form or another many plant breeding techniques including GMOs rely upon the use of a laboratory; by that measure, most crops that are produced could be considered to be Frankenfoods. Here are some examples of non-GMO lab-created foods: “Wide cross” hybridization involves crossing two individual plants belonging to different species and has created plants that do not exist naturally including varieties of corn, oats, pumpkins, wheat, tomatoes and potatoes. The seedless watermelon is a polyploid which is a cell or organism that contains more than two PM paired sets of chromosomes. It has three sets of chromosomes. Polyloidy can be induced in plants and cell cultures by using chemicals such as colchicine (a toxic natural occurring chemical that was originally extracted from a plant) and Oryzalin (which is used as an herbicide). Seedless grapes are very unnatural clones, which are grown from cuttings—a form of asexual reproduction in which roots are treated with hormones to stimulate growth. Hybrid crops have been developed using marker assisted selection, which is a laboratory process involving selecting certain traits in a plant such as drought or disease resistance based upon a genetic marker. Cross breeding may involve somatic fusion which is the fusion of two distinct plant species to form a new hybrid with the characteristic of both—for example Triticale, which is a fusion between wheat triticum and rye secale, and is often sold as an organic seed. While the opponents of GMOs demonize them as Frankenfoods, they do not do the same for crops grown via a process of mutagenesis. The Ruby Red grapefruit, again often sold as organically grown, is an example of a variety of grapefruit created through mutagenesis, which is a form of genetic engineering that involves exposing seeds to chemicals or radiation, including X-rays, gamma rays and thermal neutrons, to generate mutants that have desirable traits. The Rio Red variety was developed using thermal neutrons. About three quarters of the grapefruits grown in Texas are Ruby Red varieties and in 1993, the Ruby Red was declared the state fruit of Texas. More than 3,000 plants have been produced utilizing mutagenesis including conventional and organic varieties of rice, pears, wheat, soybeans and sunflowers. Although crops grown via GM technology and mutagenesis have both proved to be safe for human consumption and the environment, the National Academies has indicated that “regulating genetically modified crops while giving a pass to products of mutation breeding isn’t scientifically justified.” It should also be noted that genetic modification is a much more process and quicker method of breeding for certain traits then is mutagenesis. A report by the UK government’s GM Science Review Panel concluded, “mutation breeding involves the production of unpredictable plants and undirected genetic changes and many thousands, even millions, of undesirable plants are discarded in order to identify plants with suitable qualities for further breeding.” Are GMOs inherently risky? Henry I. Miller, a physician and molecular biologist, has addressed the notion of the supposed increased risks of genetically modified foods. Wide-cross hybridizations and radiation-induced mutagenesis represent far more drastic tinkering with nature — and lead to far less predictable results—than the modern molecular techniques used to alter genes, but neither legislators nor anti-genetic-engineering activists have shown any concern about creating new plant varieties with those older techniques. Even though the outcomes would by any reasonable definition be genetically modified or bioengineered, they are not subject to mandatory testing or review before entering the food chain…In contrast, if a gene is moved by recombinant DNA techniques, the resulting variety is subject to lengthy, hugely expensive, and increasingly politicized regulation…To be clear, it’s not the source of genetic material or whether DNAs from different organisms are mixed that confers risk; what is important is the function of the genetic alteration—for example, whether it could cause the organism to express a new toxin or allergen or become more weed-like. True Frankenfoods are not grown in laboratories as the opponents of GMOs would like people to believe but instead are natural foods which contain toxic substances. For example, rhubarb leaves are poisonous; if ingested, they could cause breathing problems, seizures, kidney failure and in some cases death. Castor oil is made from castor beans which contain ricin. The Ackee fruit of Jamaica has toxic black seeds. There are many poisonous types of mushrooms; consuming about half of a death cap mushroom for instance is deadly for adults. Cassava contains linamarin; when eaten raw, the digestive system will convert it to cyanide. Eating just a few pieces of uncooked cassava root can provide a lethal dose. Potatoes contain solanine, a natural toxin. As a result, consuming an uncooked potato can cause vomiting and diarrhea. The National Institute of Health advises against eating potatoes that are green below the skin because it is an indication of a high concentration of solanine. Acrylamide, found in potatoes, grain products and coffee, is classified by the EPA as “likely to be carcinogenic to humans” based on studies in lab animals. (Ironically, a potato that sharply reduces the production of acryladmide in fried potatoes has been developed by tweaking one gene—which has led anti-GMO activists to brand it a ‘dangerous Frankenfood’.) The opponents of GMOs would like us to believe that genetic modification of crops has dangerous implications for our food supply. But the reality is that there is no evidence that it is inherently any more dangerous or riskier than any other plant breeding technique. It is merely another application of science to agriculture that is designed to help feed a growing word population. Imagine if those who opposed grafting or hybridization because they viewed them as tampering with mother-nature and potentially dangerous to humans had succeeded in halting their development? If such were the case, the implications for humanity would have been quite detrimental. Those who oppose GM technology are likely to look just as foolish to future generations. How does toxic eating effect our spiritual development? As Einstein had said. “Everything is energy and that is all there is to it.” The Great Pythagoras said All is number. This franken food everything and All includes we human beings who are alchemical energies composed of a God given mathematical formula. The key in the Great Work is perfecting ourselves through right thoughts and actions. When we abuse ourselves with bad thoughts, actions and bad living, we are unable to properly work on our soul’s development because we have changed the God given math code that makes us human. This change can lead us to become almost inhuman like beasts, devils and human parasites who are selfish creatures. Much of our modern world is composed of many of these selfish human beasts and devils. This is the current state of most of humanity who has been on a course of devolution for hundreds of years. Our goal as Modern Gnostics and Truth Seekers is to take the opposite path of the rest of humanity to the illuminating high road of evolution by practicing self control, pure living and to live by example. If we eat toxic foods with unnatural ingredients and toxins, we take in toxic energies into our bodies as a result. This consumption toxins changes our “natural” alchemical energies we are born with. By doing this, we are not living pure and natural. Our Great Work at purifying our souls then becomes clouded by these toxins that then create toxic bodies because our energies are turned into harmful gasses. When this happens, it turns our very chemical energies based on a God given mathematical formula at birth into gasses that are created by our own thoughts, and actions such as food, drink and air consumption. These unnatural gasses then envelop our blood, organs, and and minds that impede our spiritual development and can lead to an early death. These gasses then provide the perfect hellish type environments for various types of parasites (devils and demons) who began to consume these gasses and our very bodies. Our blood, bones and organs become the breeding and eating grounds of millions of mutant parasites that even change our very DNA. Their vomit, feces and dead carcasses then make us sick and we die early of disease, cancer or putrefaction. Worms kinds in humans I explain these concepts more in my articles on What is Hell where I show that bad food will make you have terrible smelly farts, bad breath, and also eventually make you fat and ugly. The same thing happens with your thoughts. They can give you health problems, wrinkles and make you both ugly on the inside and outside. This is because your thoughts and actions create a chemical energy reaction in your body and this is simply proven by how you feel after thinking about something. We all need to learn that it is in our minds and thoughts that produce a fire or Force in our blood, that is a type of chemical Hell 3energy that needs to be tamed and controlled or it will simply control you. It is the Beast and serpent within that can become either like Jesus, Lucifer, or Satan, depending on how you think, act and react to this Force within. When a person lives contrary to natural law of the evolved spiritual human and is ruled by his or her animal appetites and desires, which then lead to abuse of the mind, body and soul, causing sulfur to turn into hydrogen sulfide that then duplicates itself like a virus in the human body. This is what Christians would call sinning, and living in hell as said by St. John in Revelation 21:8 – But the cowardly, the unbelieving, the vile, the murderers, the sexually immoral, those who practice magic arts, the idolaters and all liars–they will be consigned to the fiery lake of burning sulfur. This is the second death.” A life lived in hell leads to an early death which simply means that the student cannot properly complete the Great Work. The goal is to finish this work in the most healthy, happy and loving manner that you can given your current life. Therefor it is imperative that we not only seek to have healthy lives filled with as much happiness and love as possibly, but that we also eat and consume only the most natural, organic healthy foods and drinks. Bioengineered (GMO) Foods ingredients - https://www.ams.usda.gov/sites/default/files/media/BE_Consumer.pdf GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html - Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? you may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. An Introduction To Plant Breeding-Teaching Us about Preparing for a Plant Pandemic? - https://rumble.com/v2hf5zq-an-introduction-to-plant-breeding-teaching-us-about-preparing-for-a-plant-p.html - Plant breeding is a technique through which genetic traits of a plant are changed. Some desirable traits are incorporated to produce a new variety. This technique is mainly used to improve the quality of food crop, to produce high yielding crop varieties and also provide resistance to diseases and pests. Teach Us about Preparing for a Plant Pandemic ? The question is not whether we’ll experience such an event; it’s whether we’ll be ready when it strikes As the world continues to fight COVID-19, the menace of infectious disease has never been more apparent. The next devastating pandemic could strike plants. Agricultural pathogens are evolving and spreading at a troubling rate—and the COVID pandemic offers important lessons for how we should prepare for them. You Will Get Your Plant Derived Vaccines Explained in 12 Minutes Or Death 2 You ? - https://rumble.com/v2heu0u-you-will-get-your-plant-derived-vaccines-explained-in-12-minutes-or-death-2.html - PMI Announces Medicago to Supply Up to 76 Million Doses of Its Plant-Derived COVID-19 Vaccine Candidate A Philip Morris International subsidiary is a shareholder in a biopharmaceutical company that reached agreements with two departments of the Canadian government to accelerate its COVID-19 vaccine candidate efforts. Since 2008, Philip Morris Investments B.V. (PMIBV), a subsidiary of Philip Morris International (PMI) (NYSE: PM), has been a shareholder of Medicago (in which it currently holds an approximately one-third equity stake) and has supported Medicago’s innovative plant-derived research and development focused on vaccines. The investment is consistent with PMI’s own efforts to leverage science and innovation. Japan-based Mitsubishi Tanabe Pharma Corporation (MTPC) is the majority shareholder and PMIBV’s partner in Medicago. Among other things, PMIBV and MTPC will contribute additional funding to support Medicago’s efforts to develop a COVID-19 vaccine candidate. What’s in a Covid-19 Vaccine? - Everyone Will Now Get Edible Vaccine in Your Food - https://rumble.com/v2hecds-whats-in-a-covid-19-vaccine-everyone-will-now-get-edible-vaccine-in-your-fo.html - Plant biologist injecting tiny amounts of virus into tomato, potato, lettuce leaves. University of Ottawa plant biologist Allyson MacLean demonstrates the process for injecting edible plants with bacterial solution, which will hopefully cause the leaves to gradually produce a vaccine for COVID-19. Eating your veggies isn't only good for you — it may someday protect you against COVID-19. In-Depth Plant-Based Covid-19 Vaccine People Testing's Now-You Will Eat Your Shot - https://rumble.com/v2hftq4-in-depth-plant-based-covid-19-vaccine-people-testings-now-you-will-eat-your.html - Anti-GMO forces target New Breeding Techniques (NBTs) despite similarities to conventional crops For years, critics of GMOs have focused on the idea that modern technologies have allowed plant breeders to take genetic material from one species and add it to another—adding ‘foreign genes’, they call it. These transgenic crosses are responsible for most of the GMO crops that dominate US farmland. But they’ve also offered a rallying point for critics, who’ve built a deceptive narrative around the idea that these “Frankenfoods” should be feared and shunned by consumers. Genetically Modified Organisms (GMOs): Transgenic Crops and Recombinant DNA Technology - If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? People have been altering the genomes of plants and animals for many years using traditional breeding techniques. Artificial selection for specific, desired traits has resulted in a variety of different organisms, ranging from sweet corn to hairless cats. But this artificial selection, in which organisms that exhibit specific traits are chosen to breed subsequent generations, has been limited to naturally occurring variations. In recent decades, however, advances in the field of genetic engineering have allowed for precise control over the genetic changes introduced into an organism. Today, we can incorporate new genes from one species into a completely unrelated species through genetic engineering, optimizing agricultural performance or facilitating the production of valuable pharmaceutical substances. Crop plants, farm animals, and soil bacteria are some of the more prominent examples of organisms that have been subject to genetic engineering. Current Use of Genetically Modified Organisms A photograph shows five silver fish oriented horizontally in a vertical row against a black background. Below, five smaller fish are also arranged similarly. The smaller fish at bottom are approximately one-third the length of the fish at top. Agricultural plants are one of the most frequently cited examples of genetically modified organisms (GMOs). Some benefits of genetic engineering in agriculture are increased crop yields, reduced costs for food or drug production, reduced need for pesticides, enhanced nutrient composition and food quality, resistance to pests and disease, greater food security, and medical benefits to the world's growing population. Advances have also been made in developing crops that mature faster and tolerate aluminum, boron, salt, drought, frost, and other environmental stressors, allowing plants to grow in conditions where they might not otherwise flourish (Table 1; Takeda & Matsuoka, 2008). Other applications include the production of nonprotein (bioplastic) or nonindustrial (ornamental plant) products. A number of animals have also been genetically engineered to increase yield and decrease susceptibility to disease. For example, salmon have been engineered to grow larger (Figure 1) and mature faster (Table 1), and cattle have been enhanced to exhibit resistance to mad cow disease (United States Department of Energy, 2007). The pharmaceutical industry is another frontier for the use of GMOs. In 1986, human growth hormone was the first protein pharmaceutical made in plants (Barta et al., 1986), and in 1989, the first antibody was produced (Hiatt et al., 1989). Both research groups used tobacco, which has since dominated the industry as the most intensively studied and utilized plant species for the expression of foreign genes (Ma et al., 2003). As of 2003, several types of antibodies produced in plants had made it to clinical trials. The use of genetically modified animals has also been indispensible in medical research. Transgenic animals are routinely bred to carry human genes, or mutations in specific genes, thus allowing the study of the progression and genetic determinants of various diseases. Potential GMO Applications Many industries stand to benefit from additional GMO research. For instance, a number of microorganisms are being considered as future clean fuel producers and biodegraders. In addition, genetically modified plants may someday be used to produce recombinant vaccines. In fact, the concept of an oral vaccine expressed in plants (fruits and vegetables) for direct consumption by individuals is being examined as a possible solution to the spread of disease in underdeveloped countries, one that would greatly reduce the costs associated with conducting large-scale vaccination campaigns. Work is currently underway to develop plant-derived vaccine candidates in potatoes and lettuce for hepatitis B virus (HBV), enterotoxigenic Escherichia coli (ETEC), and Norwalk virus. Scientists are also looking into the production of other commercially valuable proteins in plants, such as spider silk protein and polymers that are used in surgery or tissue replacement (Ma et al., 2003). Genetically modified animals have even been used to grow transplant tissues and human transplant organs, a concept called xenotransplantation. The rich variety of uses for GMOs provides a number of valuable benefits to humans, but many people also worry about potential risks. Risks and Controversies Surrounding the Use of GMOs Despite the fact that the genes being transferred occur naturally in other species, there are unknown consequences to altering the natural state of an organism through foreign gene expression. After all, such alterations can change the organism's metabolism, growth rate, and/or response to external environmental factors. These consequences influence not only the GMO itself, but also the natural environment in which that organism is allowed to proliferate. Potential health risks to humans include the possibility of exposure to new allergens in genetically modified foods, as well as the transfer of antibiotic-resistant genes to gut flora. Horizontal gene transfer of pesticide, herbicide, or antibiotic resistance to other organisms would not only put humans at risk, but it would also cause ecological imbalances, allowing previously innocuous plants to grow uncontrolled, thus promoting the spread of disease among both plants and animals. Although the possibility of horizontal gene transfer between GMOs and other organisms cannot be denied, in reality, this risk is considered to be quite low. Horizontal gene transfer occurs naturally at a very low rate and, in most cases, cannot be simulated in an optimized laboratory environment without active modification of the target genome to increase susceptibility (Ma et al., 2003). In contrast, the alarming consequences of vertical gene transfer between GMOs and their wild-type counterparts have been highlighted by studying transgenic fish released into wild populations of the same species (Muir & Howard, 1999). The enhanced mating advantages of the genetically modified fish led to a reduction in the viability of their offspring. Thus, when a new transgene is introduced into a wild fish population, it propagates and may eventually threaten the viability of both the wild-type and the genetically modified organisms. Unintended Impacts on Other Species: The Bt Corn Controversy One example of public debate over the use of a genetically modified plant involves the case of Bt corn. Bt corn expresses a protein from the bacterium Bacillus thuringiensis. Prior to construction of the recombinant corn, the protein had long been known to be toxic to a number of pestiferous insects, including the monarch caterpillar, and it had been successfully used as an environmentally friendly insecticide for several years. The benefit of the expression of this protein by corn plants is a reduction in the amount of insecticide that farmers must apply to their crops. Unfortunately, seeds containing genes for recombinant proteins can cause unintentional spread of recombinant genes or exposure of non-target organisms to new toxic compounds in the environment. The now-famous Bt corn controversy started with a laboratory study by Losey et al. (1999) in which the mortality of monarch larvae was reportedly higher when fed with milkweed (their natural food supply) covered in pollen from transgenic corn than when fed milkweed covered with pollen from regular corn. The report by Losey et al. was followed by another publication (Jesse & Obrycki, 2000) suggesting that natural levels of Bt corn pollen in the field were harmful to monarchs. Debate ensued when scientists from other laboratories disputed the study, citing the extremely high concentration of pollen used in the laboratory study as unrealistic, and concluding that migratory patterns of monarchs do not place them in the vicinity of corn during the time it sheds pollen. For the next two years, six teams of researchers from government, academia, and industry investigated the issue and concluded that the risk of Bt corn to monarchs was "very low" (Sears et al., 2001), providing the basis for the U.S. Environmental Protection Agency to approve Bt corn for an additional seven years. Unintended Economic Consequences Another concern associated with GMOs is that private companies will claim ownership of the organisms they create and not share them at a reasonable cost with the public. If these claims are correct, it is argued that use of genetically modified crops will hurt the economy and environment, because monoculture practices by large-scale farm production centers (who can afford the costly seeds) will dominate over the diversity contributed by small farmers who can't afford the technology. However, a recent meta-analysis of 15 studies reveals that, on average, two-thirds of the benefits of first-generation genetically modified crops are shared downstream, whereas only one-third accrues upstream (Demont et al., 2007). These benefit shares are exhibited in both industrial and developing countries. Therefore, the argument that private companies will not share ownership of GMOs is not supported by evidence from first-generation genetically modified crops. GMOs and the General Public: Philosophical and Religious Concerns In a 2007 survey of 1,000 American adults conducted by the International Food Information Council (IFIC), 33% of respondents believed that biotech food products would benefit them or their families, but 23% of respondents did not know biotech foods had already reached the market. In addition, only 5% of those polled said they would take action by altering their purchasing habits as a result of concerns associated with using biotech products. According to the Food and Agriculture Organization of the United Nations, public acceptance trends in Europe and Asia are mixed depending on the country and current mood at the time of the survey (Hoban, 2004). Attitudes toward cloning, biotechnology, and genetically modified products differ depending upon people's level of education and interpretations of what each of these terms mean. Support varies for different types of biotechnology; however, it is consistently lower when animals are mentioned. Furthermore, even if the technologies are shared fairly, there are people who would still resist consumable GMOs, even with thorough testing for safety, because of personal or religious beliefs. The ethical issues surrounding GMOs include debate over our right to "play God," as well as the introduction of foreign material into foods that are abstained from for religious reasons. Some people believe that tampering with nature is intrinsically wrong, and others maintain that inserting plant genes in animals, or vice versa, is immoral. When it comes to genetically modified foods, those who feel strongly that the development of GMOs is against nature or religion have called for clear labeling rules so they can make informed selections when choosing which items to purchase. Respect for consumer choice and assumed risk is as important as having safeguards to prevent mixing of genetically modified products with non-genetically modified foods. In order to determine the requirements for such safeguards, there must be a definitive assessment of what constitutes a GMO and universal agreement on how products should be labeled. These issues are increasingly important to consider as the number of GMOs continues to increase due to improved laboratory techniques and tools for sequencing whole genomes, better processes for cloning and transferring genes, and improved understanding of gene expression systems. Thus, legislative practices that regulate this research have to keep pace. Prior to permitting commercial use of GMOs, governments perform risk assessments to determine the possible consequences of their use, but difficulties in estimating the impact of commercial GMO use makes regulation of these organisms a challenge. History of International Regulations for GMO Research and Development In 1971, the first debate over the risks to humans of exposure to GMOs began when a common intestinal microorganism, E. coli, was infected with DNA from a tumor-inducing virus (Devos et al., 2007). Initially, safety issues were a concern to individuals working in laboratories with GMOs, as well as nearby residents. However, later debate arose over concerns that recombinant organisms might be used as weapons. The growing debate, initially restricted to scientists, eventually spread to the public, and in 1974, the National Institutes of Health (NIH) established the Recombinant DNA Advisory Committee to begin to address some of these issues. In the 1980s, when deliberate releases of GMOs to the environment were beginning to occur, the U.S. had very few regulations in place. Adherence to the guidelines provided by the NIH was voluntary for industry. Also during the 1980s, the use of transgenic plants was becoming a valuable endeavor for production of new pharmaceuticals, and individual companies, institutions, and whole countries were beginning to view biotechnology as a lucrative means of making money (Devos et al., 2007). Worldwide commercialization of biotech products sparked new debate over the patentability of living organisms, the adverse effects of exposure to recombinant proteins, confidentiality issues, the morality and credibility of scientists, the role of government in regulating science, and other issues. In the U.S., the Congressional Office of Technology Assessment initiatives were developed, and they were eventually adopted worldwide as a top-down approach to advising policymakers by forecasting the societal impacts of GMOs. Then, in 1986, a publication by the Organization for Economic Cooperation and Development (OECD), called "Recombinant DNA Safety Considerations," became the first intergovernmental document to address issues surrounding the use of GMOs. This document recommended that risk assessments be performed on a case-by-case basis. Since then, the case-by-case approach to risk assessment for genetically modified products has been widely accepted; however, the U.S. has generally taken a product-based approach to assessment, whereas the European approach is more process based (Devos et al., 2007). Although in the past, thorough regulation was lacking in many countries, governments worldwide are now meeting the demands of the public and implementing stricter testing and labeling requirements for genetically modified crops. Increased Research and Improved Safety Go Hand in Hand Proponents of the use of GMOs believe that, with adequate research, these organisms can be safely commercialized. There are many experimental variations for expression and control of engineered genes that can be applied to minimize potential risks. Some of these practices are already necessary as a result of new legislation, such as avoiding superfluous DNA transfer (vector sequences) and replacing selectable marker genes commonly used in the lab (antibiotic resistance) with innocuous plant-derived markers (Ma et al., 2003). Issues such as the risk of vaccine-expressing plants being mixed in with normal foodstuffs might be overcome by having built-in identification factors, such as pigmentation, that facilitate monitoring and separation of genetically modified products from non-GMOs. Other built-in control techniques include having inducible promoters (e.g., induced by stress, chemicals, etc.), geographic isolation, using male-sterile plants, and separate growing seasons. GMOs benefit mankind when used for purposes such as increasing the availability and quality of food and medical care, and contributing to a cleaner environment. If used wisely, they could result in an improved economy without doing more harm than good, and they could also make the most of their potential to alleviate hunger and disease worldwide. However, the full potential of GMOs cannot be realized without due diligence and thorough attention to the risks associated with each new GMO on a case-by-case basis. How Lab-grown meat is made cows, cats, dogs, fish, and human body soylent green - https://rumble.com/v2854lw-how-lab-grown-meat-is-made-cows-cats-dogs-fish-and-human-body-soylent-green.html How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion - https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html The Truth About the Meat Industry. What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. 28 American Foods That Are Banned In Other Countries - https://theheartysoul.com/28-banned-foods/ There are foods out there that aren’t good for you and yet we continue to eat them every day. Junk food, sweets, and highly processed packaged foods are in nearly every kitchen cupboard and fridge in America. Did you know, however, that there are some foods or ingredients that are so bad, they’re actually banned in other countries? This is a list of American foods banned in various countries around the world. You may want to avoid these products the next time you’re shopping. Favorite American foods that are banned in other countries - https://mediafeed.org/banned-american-foods/ You are what you eat, they say. If that’s the case, a lot of folks in the United States are less than healthy based solely on the foods they eat. Sadly, many American foods contain ingredients that have been linked with diseases and health conditions. While these foods are still the norm in the U.S., many countries have decided to take a pass and ban them. Here are 20 favorite American foods that are banned in other countries. 30 American Foods That Are Banned in Other Countries - https://travel.alot.com/themes/30-american-foods-that-are-banned-in-other-countries--15594 It seems like every day, something new is coming out that will probably kill us. One of the most terrifying was the thought that roasted coffee can cause cancer. Yikes! I mean, that doesn’t stop us Americans from drinking an average of 2.1 cups per day. In fact, I’d be lying if I said I wasn’t drinking from a cup of coffee right now. Thankfully, we don’t see a coffee ban any time soon. After all, it would cause massive riots. However, there are some foods that we eat that are banned – not in the U.S., but in other countries. America has notoriously low standards for food, and we constantly hear about it on the news. Anyone who keeps up-to-date with this stuff may remember the Subway scare, where their bread supposedly contained a material that was used to make yoga mats. Funny enough, that chemical is banned in the European Union for causing all sorts of issues on people. That isn’t the only chemical that’s banned elsewhere, but we eat it all the time. Here are 30 foods that Americans eat on a daily basis that may be killing us. You won’t be able to find these items in the EU for that very reason! Common US foods that are banned in other countries. Consumers in the United States put their trust in organizations such as the Food and Drug Administration and the Department of Agriculture to keep packaged foods, fish, and livestock production safe—but to what standards? The U.S. holds liberal policies on genetically modified organisms, which are more restricted or banned outright in other countries. Plus, many American food additives and production standards that have been approved domestically are banned or strictly regulated abroad. However, that could change soon—as of October 2024, California has banned additives like Red Dye 3, which have been linked to higher rates of cancer development in animals. Nine other states, including Missouri, Illinois, and New York, have proposed similar legislation to curb the use of Red Dye 3. But as these bans face a myriad of legal challenges, what chemicals are lurking in the ingredients of some of America's favorite foods? What production practices are standardized in the United States but illegal in other parts of the world?

President Joe Biden’s True Tale's About Thousands Cannibals In Bemuses Papua New Guinea Residents Who Are Eating People Is True. Cum On Man You Know Shake 'N Bake Man Joe Biden Original Human Seasoned Coating Mix From World War Two. Biden Never Lies At All ! See Video's Linked Below. This ancient ritualistic practice has disappeared from most cultures but increasingly survives as a bizarre and poorly understood criminal behavior. Shake 'N Bake Original Human Seasoned Coating Mix For Cannibalism: A health warning. Few topics cause more intense feelings of revulsion than cannibalism. To Western sensibilities, the consumption of another human’s flesh seems abhorrent, vile, and morally wrong. However, is cannibalism bad for your health? Lab-Grown And Real Human Meat Was FDA Approved Cannibalism A Sprit Cooking - https://rumble.com/v2mnkmi-lab-grown-and-real-human-meat-was-fda-approved-cannibalism-a-sprit-cooking.html There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalizing a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. President’s Joe Biden Said that his ‘Uncle Bosie’ 2nd Lt Ambrose J Finnegan Jr. was eaten by cannibals is true and it may harms US efforts to build Pacific ties, say local experts and has been met with a mixture of bemusement and criticism in the country. Biden spoke about his uncle, 2nd Lt Ambrose J Finnegan Jr, while campaigning in Pittsburgh on Wednesday, describing how “Uncle Bosie” had flown single engine planes as reconnaissance flights during the war. Biden said he “got shot down in New Guinea”, adding “they never found the body because there used to be a lot of cannibals, for real, in that part of New Guinea.” Official war records say Finnegan was killed when a plane on which he was a passenger experienced engine failure and crashed into the Pacific Ocean. The records do not mention cannibalism or state that the plane was shot down. Analysts in Papua New Guinea who were shown his comments described the claims as unsubstantiated and poorly judged, pointing out that they come at a time when US has been seeking to strengthen its ties with the country, and counter Chinese influence in the Pacific region. “The Melanesian group of people, who Papua New Guinea is part of, are a very proud people,” said Michael Kabuni, a lecturer in political science at the University of Papua New Guinea. “And they would find this kind of categorisation very offensive. Not because someone says ‘oh there used to be cannibalism in PNG’ – yes, we know that, that’s a fact. “But taking it out of context, and implying that your [uncle] jumps out of the plane and somehow we think it’s a good meal is unacceptable.” Cannibalism was practised by some communities in the past in specific contexts, said Kabuni, such as eating a deceased relative out of respect, to prevent their body from decomposing. “There was context. They wouldn’t just eat any white men that fell from the sky,” said Kabuni. The practice was not due to people lacking food, he added, pointing out that archaeological evidence illustrates that agriculture was practised in Papua New Guinea more than 10,000 years ago. About 79,000 US soldiers remain unaccounted following the second world war, Kabuni added. “They’re spread from south-east Asia to the Korean peninsula and Europe. What is [Biden] implying? All 79,000 that were never found were eaten?” Others were simply bemused by the remarks. “I am lost for words actually,” said Allan Bird, governor of the province of East Sepik, who was recently selected as the alternate prime minister for the opposition. “I don’t feel offended. It’s hilarious really. I am sure when Biden was a child, those are the things he heard his parents say. And it probably stuck with him all his life.” Maholopa Laveil, economics lecturer at the University of Papua New Guinea, said the claims were unhelpful, and pointed out that it comes after Biden cancelled a brief trip to the country last year. “It paints PNG in a bad light. PNG has already had a lot of negative press around riots and tribal fighting and this doesn’t help, and [the claims are] unsubstantiated,” he said. “For a US president to say that – particularly after a lot of deals have been struck with PNG and the work they’ve been doing in the Pacific – even off the cuff, I don’t think that should have been said at all,” said Maholopa. According to the Pentagon’s Defense POW/MIA Accounting Agency, Biden’s uncle died on 14 May 1944, while a passenger on an A-20 havoc aircraft that departed Momote Airfield, Los Negros Island, bound for Nadzab airfield, New Guinea. “For unknown reasons, this plane was forced to ditch in the ocean off the north coast of New Guinea,” the agency says. “Both engines failed at low altitude, and the aircraft’s nose hit the water hard. Three men failed to emerge from the sinking wreck and were lost in the crash. One crew member survived and was rescued by a passing barge. An aerial search the next day found no trace of the missing aircraft or the lost crew members.” The idea of “others” as cannibals, rather than the act, is the universal phenomenon. The significant question is not why people eat human flesh, but why one group invariably assumes that others do.’ Cultured Human Meat Acceptability: From Inviolability of Human Body to Prevention of Induced Human Meat Craving. https://link.springer.com/article/10.1007/s41055-023-00121-x Even if it is assumed that whoever owns the technology will protect it from abuse, other issues arise after commercialization, affecting society on the important level of equality. Indeed, there would be a reinforcement of discrimination based on the perceived quality of the meat obtained from certain categories of people: gender, sexual orientation, ethnicity, age, social class, religion and even lifestyle. In parallel, a new form of discrimination based on the price differences of cultured human meat would be created. Subject to market demand, different people would be valued differently, as their meat samples would have different prices. This would become a strong judgment criterion, even if implicit. In short, allowing cultured human meat would unleash a chain effect bringing only disastrous consequences for health, privacy and equality. Instead of trying to put a patch on each negative consequence, it is much less consequential to forbid the option in its entirety. 7 surprising facts about cannibalism white meat is rare and harder to get about 26% and black meat is easy to get about 62% other color's of meat is 12% and Cannibalism can show up at the most unexpected points in history and young human kids meat under 6 yrs. old are best an in fact tastes a lot like veal and human food as meat is sold all over the world. Most people don't associate cannibalism with the Soviet Union. But as Timothy Snyder describes in his book Bloodlands, the 1933 Stalin-imposed famine in Ukraine was so severe that cannibalism became surprisingly prevalent. The state had to set up an anti-cannibalism squad, and hundreds of people were accused of eating their neighbors or, in some cases, their family members. (Ron Rosenbaum shares many of the gruesome details in a book review for Slate.) The grisly episode makes vivid the deprivations of the early Soviet era. That many Americans may have never heard of it illustrates another fact about cannibalism — it's something no one ever wants to think about. It's relegated to disgust, tabloid voyeurism, and lame jokes, and those all contribute to a general ignorance of the subject. Historians and anthropologists, however, have tried to study the history and science of cannibalism over the years: why it happens, when it occurs, and who's affected. It tests the ultimate boundaries of cultural relativism, health, and ritual. Though this list isn't at all comprehensive, it catalogs some of the unusual things about cannibalism you might have missed. Turns out there are a lot of myths about cannibalism — and how it's been practiced over time. Here are a few surprising things experts have learned: 1) Humans are mostly hard-wired against cannibalism — but not always There's a good biological reason why cannibalism is taboo in virtually every culture: Eating other humans can make you sick. Specifically, eating the brain of another human being can cause kuru — a brain disease that's similar to mad cow disease. Kuru occurs because our brains contain prions that transmit the disease. Symptoms begin with trembling and end in death. What's surprising, though, is that this isn't always the case. Among anthropologists, the Fore people in Papua New Guinea are known for cannibalism. Up until the late 1950s, they ate the bodies of relatives to cleanse their spirits. Thousands of Fore contracted kuru and died ("kuru" actually comes from the Fore word for shaking). But not all of them fell victim to the disease: Over the last 200 years, some Fore have also developed a genetic mutation that protects them from the prions that transmit kuru. The Fore were adapting to cannibalism — with natural selection possibly playing a role in reducing their susceptibility to disease. Scientists have been trying to study this further, but in recent decades, cannibalism has been declining among the Fore because of changing social mores and laws. If that continues, kuru may be wiped out entirely. 2) Animals are mostly hard-wired against cannibalism — but not always Cannibalism is rare in the animal kingdom — except when it isn't. A few years ago, Natalie Angier of the New York Times chronicled the tales of the cane toad, caecilian, redback spider, and other animals that eat their own species. The cane toad, for instance, actually prefers cane toad eggs to other options. How can that possibly be a good idea? Here's Angier: "Researchers propose three motives. The practice speeds up maturation; it eliminates future rivals who, given a mother toad’s reproductive cycle, are almost certainly unrelated to you; and it means exploiting an abundant resource that others find toxic but to which you are immune." Those evolutionary imperatives extend to a wide range of organisms — even including occasional cannibalistic dalliances from animals like the sloth bear. As Mary Bates described in Wired, it's not unknown for sloth bears to eat members of their own family (possibly because they're under stress). These human and animal cases are more than curious footnotes. They show that evolution can work in ways that run counter to our cultural values. Evolution happens through natural selection and doesn't always line up with things we might value as a society, and evolved cannibalistic behavior illustrates that important distinction. 3) "Cannibalism" was named after people who might not have been cannibals A few basic questions about cannibalism are difficult for historians to answer: How many groups practiced cannibalism? When did it start? And how common is it? Those questions are tough because "cannibalism" has been used throughout time to describe many different things. That's also the reason most modern anthropologists and scientists prefer the term "anthropophagy" to "cannibalism." There are cultures that engaged in cannibalism as a ritualistic practice, but there are also times when people resorted to cannibalism during famine. And at times, the word "cannibalism" has been used to describe all sorts of tactics — and people — seen as savage. Cannibalism is occasionally descriptive, occasionally circumstantial, and occasionally an indirect ethnic slur. Case in point: The word "cannibalism" itself comes from the name that the Spanish gave to the Caribs (Caníbales). The Spanish accused the Caribbean tribe of ritualistically eating their enemies, but modern-day scholars have doubts that it actually happened. Because the Caribs were engaged in an anti-colonial battle with a host of European powers, many historians now argue that the cannibalism rumors were just a propaganda tactic by the Spanish meant to stir up fears. On the other hand, we have some evidence the Caribs used body parts as trophies, so cannibalism is a possibility — especially as an intimidation measure or act of war. However, most of our initial testimony comes from Columbus, who had many reasons, both personal and political, to make the Caribs seem as savage as possible. 4) Cannibalistic rituals could be surprisingly complex One of the first prominent European accounts of cannibals appeared in Montaigne's late-1500s essay Of Cannibals. In addition to being an invaluable anthropological record of the Tupi people in what is now Brazil, the essay sheds light on the intricate practice of cannibalism at the time. Sometimes, the Tupi lived with their captives for months before they were eaten. And they sang to each other. As Montaigne recorded, the captors taunted captives by "entertain[ing] them with threats of their coming death." And the captives replied in a fashion that was like a song or chant. Montaigne writes: I have a song composed by a prisoner which contains this challenge, that they should all come boldly and gather to dine off him, for they will be eating at the same time their own fathers and grandfathers, who have served to feed and nourish his body. "These muscles," he says, "this flesh and these veins are your own, poor fools that you are." Musicologist Gary Tomlinson, who wrote about the Tupi in The Singing of the New World, describes it as an "economy of flesh" that passed through the warring tribes for generations. "It was a transaction across generations in these warring societies," Tomlinson says. "They were saying, 'In the future, you will be captured by my people, and we will eat you.' The transaction goes on and on." 5) Cannibalism was practiced in Colonial America Many people might think of cannibalism in distant history and undeveloped countries. But cannibalism was a feature of early American history too. In 2013, archaeologists revealed they'd found evidence of cannibalism in Colonial Jamestown — an indication of just how desperate early Colonial life had been. Specifically, they discovered markings on the skull of a 14-year-old girl that strongly indicated she'd been eaten by settlers during the particularly difficult winter of 1609. It was more concrete evidence for something historians had read stories about for years. As Howard Zinn excerpted in A People's History of the United States, one government report painted a grim picture of that winter: Driven thru insufferable hunger to eat those things which nature most abhorred, the flesh and excrements of man as well of our own nation as of an Indian. 6) The Donner Party wasn't solely about cannibalism When most people think of cannibalism in America, they probably think of the Donner Party — the famous travelers who resorted to the practice when they were stuck in the snowy Sierra Nevada mountains while traveling west in 1846. What's surprising, however, is contemporary accounts of the trip focused less on the lurid accounts of cannibalism and more on the breadth of hardship that the party endured. As Donner Party historian Kristin Johnson notes: "Out of the more than 300 newspaper articles about the Donner Party published in 1847, the most common headline is a variation of 'From California' ... a mere seven [headlines] contain the word 'cannibalism.'" Accounts tended to highlight the fact that the party only resorted to cannibalism after eating boiled animal bones, hides, and even a beloved dog, Uno. What's more, many people were just as interested in legends about the Donner Party's buried treasure as they were in the cannibalism. In the 1890s, a Sacramento newspaper reported that treasure rumors made the people of Truckee, California, "feverish with excitement" and included discoveries that would "delight the heart of a numismatist." The treasure was probably a myth, but it shows that the story was considered far more complicated — and less purely shocking — than it is today. 7) Cannibalism was sometimes used as a medical treatment There are many horrifying examples of cannibalism in Europe throughout history. But one of the most bizarre is that cannibalism was occasionally seen as a remedy. To pick one example, in Germany from the 1600s to 1800s, executioners often had a bizarre side job that supplemented their income: selling leftover body parts as medicine. As described in Kathy Stuart's Defiled Trades and Social Outcasts, human fat was sold as a remedy for broken bones, sprains, and arthritis. Usually, this human fat was rubbed as a balm, not eaten. However, apothecaries regularly stocked fat, flesh, and bone, and there are also examples of a human skull being ground into a fine powder and mixed with liquid to treat epilepsy. That treatment may sound strange, but remember that eating placenta has become a modern-day health fad. Most of the time, the popular verdict on cannibalism is clear — don't do it. But occasionally, what's cannibalism and what isn't has been surprisingly hard to define. Truth About Lab-Grown Meat idea is to eliminate the unethical treatment of animals - https://rumble.com/v28zci2-truth-about-lab-grown-meat-idea-is-to-eliminate-the-unethical-treatment-of-.html Advocates tout clean meat as a sustainable alternative to traditional agriculture but consumers remain skeptical and somewhat perplexed by the concept. The average American consumes about 222 pounds of beef a year, or 2.4 burgers a day, according to US Department of Agriculture (USDA). Raising cows for beef production is very costly and the environmental impact of cow herds is problematic. Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion - https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. Federal law prohibits the commercial sell of human meat and trafficking of fetal tissue for profit and carries a penalty of up to 10 years in prison and a $500,000 fine. (Key Word Is (( 4 Profit )) Per Federal Law and Pedophile's Eating Alive And Aborted Baby and Kids... Is O.K. If Only Sell Human Meat Is At Cost or At A Lost. P.S. Planned Parenthood Only Sell Human Meat At Cost/Lost... After Paying All Employee Hourly Wages and Other Cost To Run A Not-For-Profit Organization. Not only must the organization meet the requirements that the state where it is organized sets for non-profits, but it must also meet complex IRS regulations. These regulations are used not only to determine if the organization is exempt from tax under the organization's activities as a non-profit organization. Cannibalism is defined as the consumption of another human's body matter, whether consensual or not. In the United States, there are no laws against cannibalism per se, but most, if not all, states have enacted laws that indirectly make it impossible to legally obtain and consume the body matter. Murder, for instance, is a likely criminal charge, regardless of any consent. Further, even if someone consents to being eaten and ends their own life, the cannibal may still be liable for criminal or civil actions based on laws governing the abuse or desecration of a corpse, which vary by jurisdiction. There was a tribe in New Guinea who practiced cannibalism of their deceased, the disease known to the locals as ‘kuru’ killed thousands. The infection causes bacteria called prions to infect the brain and is always fatal. You just never know, but if you have to ask if it’s legal……maybe experimenting with one’s palette has gone too far. Just sayin’. A human soup made from parts and pieces of aborted baby. Are pedophile's eating aborted baby soup? (Yes Its True) Regarded by some as a rejuvenating potion that would bring back their youth!. Selling parts and pieces of aborted babies. An underworld Trade in Asia and the U.S.A. Corporate Food Promotes Cannibalism - Major Food Companies Use Tissue from Aborted Fetuses to Produce Flavor Additives in Processed Foods - Article and Commentary Eating Babies & Planned Parenthood Abortionists. Welcome to the Human Meat Project, we are the human meat donation program. By donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world. How About A New Shake 'N Bake Kitty Flavors - Like Aborted Fetus ? or Campbell Cream of Fetus Soup If you have a craving for Aborted Fetus Soup, then we’ve got some bad news for you. An Oklahoma Senator, Ralph Shortey, has now outlawed “the manufacture or sale of food or products which use aborted human fetuses.” This baby soup is called ‘ Spare Rib Baby Soup ’ and is most expensive dish in Japan and China. The reporter who originally took these pictures wrote that he had to wait a couple of weeks until a baby was available. The story behind this is that a couple who had two daughters already had a third pregnancy which they aborted when they were shocked to find out at 5 months it was again a girl. The first thing they did was they contacted the restaurant and sold their aborted daughter. Babies which are close to term (i.e. 9 months) cost 2,000 yuan (about US$ 290) The ones that are aborted earlier only cost a few hundred yuan (100 yuan is US 14.50) At Human Meat Project, we value every body and every life at https://web.archive.org/web/20221209023103/https://humanmeatproject.com/human-meat-as-food-source/ We emphasize the source and origins of our human meat to deliver the diversity of our world and reveal the worrying differences of quality of life across the globe. Our organization welcomes every nation to give back to the rest of the world. Hand in hand, we can help each other improve living conditions and the environment for everyone through this global movement. We are calling you, humans, to wake up and take action now. We are not living individually and alone. We need each others to survive. Together we can create a world worth living for. Together we can build a world of humanity and solidarity. Every life is cardinal. Human Meat as Food Source The practice of cannibalism is not uncommon in living beings. In both the animal kingdom and our human history, the consumption of one’s own species has existed. The website for the Human Meat Project states in its terms and conditions that it is a conceptual art piece meant to “give an understanding of the importance of accepting any services’ policy and agreements.” Organizers of the project didn’t respond to messages seeking comment. THE FACTS: In a widely viewed video on social media, a woman describes with increasing horror a website that seems to promote cannibalism as a way to address some of the world’s most intractable ills. “I thought this was a joke until I started digging some more and realized this is real,” she says over ominous music as screenshots from the website run in the background. The two-and-a-half minute clip has garnered more than 365,000 likes and comments on Tik Tok alone, with many echoing the user’s horror and anger. The woman did not respond to requests for comment. The Human Meat Projectpurports to seek donations of human bodies that would then be turned into meat for human consumption. But the site’s “Terms and Conditions of Use” spells out that it’s “purely a conceptual art project and will not be acted out in real life.” Human Meat Project - New Shake 'N Bake Fetus - Campbell Cream of Fetus Soup? - https://rumble.com/v2qkf5y-human-meat-project-new-shake-n-bake-fetus-campbell-cream-of-fetus-soup.html Welcome to the Human Meat Project, we are the human meat donation program. By donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world. How About A New Shake 'N Bake Kitty Flavors - Like Aborted Fetus ? or Campbell Cream of Fetus Soup If you have a craving for Aborted Fetus Soup, then we’ve got some bad news for you. An Oklahoma Senator, Ralph Shortey, has now outlawed “the manufacture or sale of food or products which use aborted human fetuses.” The site goes to elaborate lengths to describe its supposed donation and “harvesting” process, including an online registration form with more than twenty questions delving into applicants’ personal and medical histories. There’s even stylized YouTube videos and other promotional materials for the effort. “One body can feed up to 40 people,” the website says. “Together we could end world starvation, overpopulation and climate change.” Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. New Study Fleshes Out the Nutritional Value of Human Meat The caloric value of the human body is surprisingly low compared to other prehistoric food options. Why did our early ancestors eat one another? Some scientists say it may have been because they were hungry. But as Nicholas St. Fleur reports for The New York Times, a new study suggests that humans aren't particularly nutritious and speculates that ancient cannibals had other reasons for chowing down on their fellow bipeds. James Cole, an archaeologist at the University of Brighton, is the sole author of the study, which was published recently in the journal Scientific Reports. Archaeological evidence shows that hominin species were eating each other as early as the Pleistocene era, prompting Cole to wonder whether humans constitute a nutritious snack. Armed with this rather macabre curiosity, he set out to calculate the number of calories contained within the human body. He turned to studies from the 1940s and 50s, which analyzed the protein and fat content of four adult men, Alessandra Potenza explains in The Verge. Based on those analyses, Cole was able to calculate an average caloric value for various human body parts. The torso and head, for instance, contain 5,419 calories, according to Cole’s calculations. Meaty human thighs have 13,355 calories. The heart clocks in at around 651 calories, while the brain, spinal cord and nerve trunks collectively contain 2,706 calories. All told, Cole concludes, the human body contains about 125,822 calories. That might seem like a lot, but it isn’t much in comparison to some of the other food sources consumed by our early ancestors. According to Cole’s calculations, a group of 25 modern humans could survive for about 60 days on the remains of a mammoth, which contains 3,600,000 calories. A human corpse, by contrast, would feed the same group for less than a day. If nutrition alone cannot explain why humans resorted to eating each other, Cole suggests, it seems likely that cannibalistic episodes were driven by social and cultural motivations. “We know that modern humans have a range of complex motivations for cannibalism that extend from ritual, aggressive, and survival to dietary reasons,” he writes in the study. “Why then would a hominin species such as the Neanderthals, who seem to have had varying attitudes to the burial and treatment of their dead, not have an equally complex attitude towards cannibalism?” This conclusion falls in line with an existing school of thought, which suggests, based on archaeological evidence, that cannibalistic episodes were motivated by social, cultural, and spiritual factors. At Gough’s Cave in England, for example, archaeologists found a large cache of human bones that showed evidence of defleshing and chewing, Becky Ferreira writes for Vice. The people who gnawed on those bones probably didn’t do so out of hunger; there were plenty of animal remains found within the cave, and some of the human bones appeared to have been marked with ritualistic etchings. At the Gran Dolina cave in Spain, archaeologists found the butchered remains of 11 children and adolescents, who belonged to the species Homo antecessor. It is possible, writes Erika Engelhaupt for National Geographic, that the youths were “outsiders” and that the consumption of their remains served as a vicious warning to other groups. But Cole’s caloric comparisons cannot discount the possibility that humans used one another to supplement their diets. Ancient humans were likely opportunistic feeders, as Cole acknowledges in his study. Perhaps they turned to cannibalism when someone passed away, as an easy way to fill their bellies. Perhaps they resorted to eating one another when other food sources were scarce. “The issue is not one of nutrition as an alternative to large game,” Erik Trinkaus, an anthropologist at Washington University in St. Louis, told Engelhaupt. “It is an issue of survival when there are no other food sources, members of one's social group have died, and the surviving members consume the bodies of already-dead people.” Ultimately, every cannibalistic episode happened under different circumstances, Cole writes in his study, and no one can say for sure why our ancestors opted for the occasional human smorgasbord. But Cole’s findings lend further credence to the notion that some ancient cannibals were acting out of choice, not desperation. Pedophile and A Pizza Secret Human Trafficking and Child Sex Ring Evidence - https://rumble.com/v2bbfv2-pedophile-and-a-pizza-secret-human-trafficking-and-child-sex-ring-evidence-.html - Spirit Cooking Explained Satanic Ritual or Fun Dinner? Clinton Linked to Satanic Rituals Involving Kidnapped Children and Marina Abramovi The GOP’s decision to crown the birther king as its standard-bearer was an unprecedented triumph for the far-right fever swamp. But it also presented the media personalities who populate that infotainment complex with an unprecedented challenge: In a world where the Republican nominee raves about elections rigged by international bankers, calls for his political rival’s imprisonment (in between joking about her assassination), and insinuates that Barack Obama is in cahoots with ISIS, how, precisely, is an info-warrior supposed to retain his outsider’s edge? “She is an abject, psychopathic, demon from hell that as soon as she gets into power is going to try to destroy the planet,” Jones explained. “I mean, I was told by people around her that they think she’s demon-possessed, okay … They say, listen, Obama and Hillary both smell like sulfur … And they say listen, she’s a frickin’ demon and she stinks and so does Obama. I go, like what? Sulfur. They smell like hell.” If you’re wondering why the Drudge Report thinks Clinton campaign chairman John Podesta practices black magic, the short answer is: World-renowned performance artist Marina Abramovic once invited him to dinner. Pizza Gate New Clues Pedophile Paintings Modern Art Or Disturbing Pizza Clues - https://rumble.com/v2bbt6i-pizza-gate-new-clues-pedophile-paintings-modern-art-or-disturbing-pizza-clu.html Adrenochrome | C9H9NO3 | CID 5898 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety Does adrenochrome exist at all ? Yes. Just like Huxley said, adrenochrome is a compound formed by the oxidation of adrenaline. Its main medical use is to slow blood loss by promoting clotting in open wounds. It’s available for purchase online by researchers, with most outlets stating its source is synthetic and its uses are the inhibition of COMT (which deactivates certain neurotransmitters), and the synthesis of prostaglandins (fats involved with blood clotting). Cannibalism: A health warning Few topics cause more intense feelings of revulsion than cannibalism. To Western sensibilities, the consumption of another human’s flesh seems abhorrent, vile, and morally wrong. However, is cannibalism bad for your health? Although the knee-jerk reaction to eating human flesh can be strong, the actual morality and ethics behind those feelings are not as simple as they first appear. Cannibalism occurs in many species and has been a part of human culture for thousands of years. In some cultures, cannibalism involved eating parts of one’s enemies to take on their strength. Elsewhere, the consumption of human flesh had a more ritual significance. In desperate times, people have also fallen back on cannibalism to survive. For instance, there are reports of cannibalism during the North Korean famine in 2013, the siege of Leningrad in the early 1940s, and China’s “Great Leap Forward” in the late 1950s and 1960s. In Europe, from the 12th century up until the early 18th century, people knowingly sold and purchased human body parts as medications, particularly bones, blood, and fat. Even priests and royalty routinely consumed human body products in an effort to stave off anything from headaches to epilepsy and from nosebleeds to gout. In some cultures, once a person has died, their loved ones consume parts of their body so that they, quite literally, become a part of them. To Western minds, this might seem disturbing, but to those who entertain these rituals, burying your mother in the dirt or leaving her to be entirely consumed by maggots is equally disturbing. Once we start to strip away at cannibalism’s ability to make us instantly recoil, we see that our feelings aren’t quite as clear-cut as they seem. For instance, many of us eat our fingernails, and some people eat their placenta after giving birth. The lines are, perhaps, slightly more blurred than our initial reaction might infer. For the purpose of this article, we do not need to wade into the interplay between instinctive gut feelings and cold, hard logic. Here, we will focus on the ramifications of cannibalism for human health. In most societies, cannibalism is the last port of call, used only if the alternative is certain death. But what are the potential health consequences of eating one’s neighbor, if any? The health implications of eating colleagues Although it may seem “wrong,” the good news is that consuming cooked human flesh is no more dangerous than eating the cooked flesh of other animals. This is true for the majority of the human body — the health implications are similar to that of eating any large omnivore. However, there is one organ that people should avoid eating at all costs: the brain. Until relatively recently, The ForeTrusted Source people of Papua New Guinea practiced transumptionTrusted Source — the ritual of eating deceased relatives. This isolated group demonstrated the serious ramifications of eating another human’s brain. KuruTrusted Source is a unanimously fatal transmissible spongiform encephalopathy (TSE). TSEs are rare degenerative brain disorders or prion diseases. Bovine spongiform encephalopathy (BSE), also known as mad cow disease, is another of these conditions. Prion diseases are associated with the accumulation of an abnormal glycoprotein called prion protein (PrP)Trusted Source in the brain. PrP occurs naturally, particularly in the nervous system. Its functions in health are not yet fully understood. However, scientists believe that PrP plays a role in a number of illnesses, including Alzheimer’s disease. The Fore people are the only population who have experienced a documented epidemic of kuru. At its peak in the 1950s, it was the leading cause of death in females among the Fore and their nearest neighbors. The word “kuru” comes from the Fore language and means “to shake.” Kuru is also known as “laughing sickness” because of the pathologic bursts of laughter that people with the illness would display. They say a picture says a thousand words, so you could be forgiven for thinking that the art and paintings surrounding the Pizzagate scandal practically scream, “Something is not right!” While modern art and all art in general is highly subjective, the provocative paintings and art that Pizzagate “conspiracy theorists” are pointing to does indeed show to many people that either those involved in this scandal have highly dubious artistic tastes or they are very sinister individuals who don’t mind flaunting their beliefs and practices. You be the judge. First, you should know that James Alefantis, the owner of the Comet Ping Pong restaurant at the heart of the Pizzagate scandal, is not just a mere pizza peddler and restaurant owner. He was ranked number 49 in the top 50 list of the “Most Powerful People in Washington” by GQ magazine and his ex-partner was none other than David Brock, a man described by Time magazine as “one of the most influential operatives in the Democratic Party.” It is clear that far from being just a local D.C. restaurant that serves pizza, Comet Ping Pong is a place frequented by Washington’s political elite. To further connect the Pizzagate dots between James Alefantis, John Podesta, and Hillary Clinton, there have been various fundraising events revolving around Comet Ping Pong such as Pizza For Hillary, held on April 10, 2016, in which “Pizza Chef James Alefantis” was listed as special guest on the bill. So now that we know John Podesta, Hillary Clinton, and James Alefantis were all betrothed to the same political ideals, what of the suspicious Pizzagate paintings and art? How To Cook Human? Cooking human is an incredibly challenging task, and there are many ways to do it wrong. If you’re looking to improve your skills, here are a few tips: Start with a basic recipe: This is the most important thing—start with something that you know how to make! Try cookbooks or online resources for recipes that are easy and inexpensive to follow. Use quality ingredients: It’s worth using high-quality ingredients when cooking human. Not only will this result in better results, but you’ll also be able to pronounce the ingredients correctly if you have to share them with others. Be patient: Cooks need time and patience to get the best results. Don’t give up until your food is cooked through; otherwise, you’ll end up with tough, rubbery meat instead of tender, juicy flesh. What Part Of The Human Is Best To Eat? What part of the human is best to eat For many people, it seems that the stomach is the best place to eat. However, there are other parts of the human body that can be very good choices for eating. How Do You Cook A Human Heart? Cooking a human heart is a difficult task, but it can be done using various methods. One common method is to cook the heart in oil. At What Temperature Do Humans Start To Cook? Cooking at different temperatures depends on what foods are being cooked. Humans start to cook at around 100 degrees Celsius, which is the temperature that is found in most kitchens. What Human Organ Can You Eat? If you’re thinking about eating human organs, you might be wondering what kind of organ you can eat. There are many different types of organs that can be eaten, so it’s important to think about what would fit your personal needs and preferences. Here are five human organ recipes that might help get your taste buds working. What Are Humans Truly Meant To Eat? Humans have been eating a variety of different things for centuries, but what are humans truly meant to eat? In general, humans are meant to Eat plant-based proteins. However, some people believe that humans should also eat meat, as it is an important part of human history and culture. There is no right or wrong answer to this question, and it is up to each individual to decide what they believe. What Does Eating A Heart Taste Like? Heart disease is the leading cause of death in the United States, and it’s one of the top causes of death in many other countries. There are many ways to prevent heart disease, but some people still get it. In fact, heart disease is the number one cause of death from developing chronic diseases in men and women over 60 years old. Heart disease can be caused by a variety of things, but the most common cause is cholesterol levels getting too high. Cholesterol is a substance that helps make our body work well. High cholesterol can lead to heart attacks and strokes, which can kill you quickly. There are various ways to lower your cholesterol levels, but they all come with their own risks. Can Heart Be Eaten Raw? Humans have the ability to eat other human organs, but there is currently no definitive answer as to whether or not heart can be eaten raw. There are a few potential reasons why heart could theoretically be eaten raw. First, because the heart is an important organ in the body, it may be seen as a fair trade when consuming other human organs. Additionally, Heart can potentially taste delicious and may be enjoyed by some individuals for its alluring value. What Is Human Heart Taste Like? Human hearts have a unique taste that is often perceived as unpleasant. The reason for this is still unknown, but it could be due to the high level of cholesterol and other lipids in human hearts. Can You Cook With Human Fat? Cooking with human fat has been known to give dishes a unique flavor and texture that is often unmatched by other cooking methods. However, some people are hesitant to cook with human fat because they worry it could lead to health problems. However, cooking with human fat doesn’t need to be a problem – in fact, it can be an incredibly healthy way to cook food. Here are 5 ways you can use human fat for cooking: Make a healthier version of your current favorite dish – using human fat will add some of the missing flavors and textures that make certain dishes so delicious. For example, adding oil or butter to a dish before adding the human fat will give it a richer flavor and better texture. What Does Pig Heart Taste Like? This question has been asked for years, and there is no definitive answer. However, some experts say that pigs have a distinct, earthy taste to their hearts. This is likely due to the pork’s diet being Heavy in animal protein and grains. How Do I Prepare My Heart To Eat? Heart health is everyone’s top priority, and it’s important to know how to prepare your heart in order to be healthy. There are a few things you can do in order to help improve your heart health, including eating a balanced diet, exercising regularly and avoiding smoking. In addition, it’s important to learn how to recognize warning signs of heart disease and take appropriate steps to prevent them from happening. What Human Can Not Eat? What humans cannot eat is a topic of much debate. Some believe that what humans cannot eat, they are not meant to eat. Others believe that what humans cannot eat, they should not be able to because it is an essential part of their diet. There is no right or wrong answer to this question, it is up to each individual to decide what they believe. Is Organ Meat Tasty? Organ meat is a type of meat that comes from the stomach and intestines of an animal. Some people are very interested in eating organ meat, as it is thought to be some of the most delicious food out there. While there are many different types of organ meat, there is one that stands out above all others – liver. Liver is a high-quality source of nutrients, including protein and omega-3 fatty acids. It can also help to boost the immune system and provide important vitamins and minerals. What Can Humans Eat And Not Eat? What can humans eat and not eat? Humans have been eating and creating their own diets for centuries. For some, this has been a safe way to maintain their health. For others, this has been a way to survive in an ever-changing world. Eating what we can and avoid eating what we cannot is one of the most important decisions we make as humans. What Did We Eat 1000 Years Ago? In the past 1000 years, humans have drastically changed their diet. Because of this, archaeologists have been exploring ancient food artifacts to try and learn more about what was eaten back then. While many items have been found, especially in the Old World, there is still much that is unknown about what people ate 10,000 years ago. One of the most significant changes that humans made to their diet was the addition of animal fats and oils to their food supply. This led to a shift in how our stomach works and allowed us to eat more protein and other nutrients than we would have otherwise possible. Additionally, due to this change, humans also began consuming a greater number of calories than they currently do. How Lab-grown meat is made cows, cats, dogs, fish, and human body soylent green - https://rumble.com/v2854lw-how-lab-grown-meat-is-made-cows-cats-dogs-fish-and-human-body-soylent-green.html How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Islamic Law and Courts Are Alive and Well in U.S.A. vs. USC 1st Amendment Laws https://rumble.com/v2dcxd6-islamic-law-and-courts-are-alive-and-well-in-u.s.a.-vs.-usc-1st-amendment-l.html Similarly, the American legal system allows for individuals to create their own rules around things like wills and divorce settlements, so the court will uphold legally created documents that incorporate Islamic (or Jewish) law alongside personal wishes. Traditionally, the political system of the U.S. has viewed such arrangements positively, as extensions of individual liberty. While Muslims are among the newest religious immigrants to the United States, they are joining a long line of people who have had to accommodate their religious and personal needs to a new cultural and legal environment. Like all who came before them, Muslims have some issues that are difficult to fit into the mainstream. But, like other religious groups, these are challenges they meet with care and thought. Islamic law, far from being a strict, draconian code of medieval discipline, can adapt to new circumstances—a very American virtue. U.S. citizens should accept this Americanization of Islamic law with open arms. An Overview of the 1st Amendment First Amendment: Religion and Expression What is the First Amendment? Congress shall make no law respecting an establishment of religion, or prohibiting the free exercise thereof; or abridging the freedom of speech, or of the press, or the right of the people peaceably to assemble, and to petition the Government for a redress of grievances. The First Amendment Defined: The First Amendment is a part of the Bill of Rights, which are the first 10 Amendments to the United States Constitution and the framework to elucidate upon the freedoms of the individual. The Bill of Rights was proposed and sent to the states by the first session of the First Congress. They were later ratified on December 15, 1791. The first 10 Amendments to the United States Constitution were introduced by James Madison as a series of legislative articles and came into effect as Constitutional Amendments following the process of ratification by three-fourths of the States on December 15, 1791. Stipulations of the 1st Amendment: The First Amendment to the United States Constitution prohibits the passing or creation of any law that establishes a religious body and directly impedes an individual’s right to practice whichever religion they see fit. The First Amendment to the United States Constitution is a part of the Bill of Rights and the amendment which disables an entity or individual from practicing or enforcing a religious viewpoint which infringes on the freedom of speech, the right peaceable assemble, the freedom of the press, or which prohibits the petitioning for a governmental evaluation of grievances. In its infancy, the First Amendment only applied to laws enacted by Congress; however, the following Gitlow v. New York, the Supreme Court developed that the Due Process Clause attached to the Fourteenth Amendment applies the fundamental aspects of the First Amendment to each individual state, including all local governments within those states. The Establishment clause of the First Amendment is the primary pronouncement in the Amendment, stating that Congress cannot institute a law to establish a national religion for the preference of the U.S. government states that one religion does not favor another. As a result, the Establishment Clause effectively created a wall of separation between the church and state. How the First Amendment was created: When the original constitution was created there was significant opposition due to the lack of adequate guarantees for civil freedoms. To offer such liberties, the First Amendment (in addition to the rest of the Bill of Rights) was offered to the states for ratification on September 25, 1789, and later adopted on December 15, 1791. Court Cases tied into the 1st Amendment In Sherbert v. Verner, the Supreme Court applied the strict scrutiny standard of review to the Establishment Clause, ruling that a state must demonstrate an overwhelming interest in restricting religious activities. In Employment Division v Smith, the Supreme Court went away from this standard by permitting governmental actions that were neutral regarding religious choices. Debs v. the United States on June 16, 1919, tested the limits of free speech in regards to the “clear and present danger” test. 1st Amendment: Freedom of Speech Freedom of speech in the United States is protected by the First Amendment and is re-established in the majority of state and federal laws. This particular clause typically protects an individual’s right to partake in even distasteful rhetoric, such as racist or sexist comments and distasteful remarks towards the public policy. Speech directed towards some subjects; however, such as child pornography or speech that incites an imminent threat, as well as commercial forms of speech are regulated. Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. Now, imagine taking a bite out of a juicy beef burger that does not require the slaughter of cows. The future in which your hamburger is grown from cells in a laboratory is quickly becoming a reality. The idea is to eliminate the unethical treatment of animals raised for food and reduce greenhouse-gas emissions by culturing meat in a lab. In 2013, scientists created the first burger developed from cultured meat. Since then funding for lab grown meat has increased dramatically and many private companies and investors have joined the field. Recently, many start-ups interested in the new method of meat cultivation have begun to develop lab-grown meat, such as beef, pork, and seafood. Supported by investors, the start-up Memphis Meats received $1.7 million in resources to begin growing lab-grown meat, also known as clean meat. Clean meat is continuing to garner much interest from both the scientific and public field. The environmental impact of the current meat industry is problematic. Animal agriculture is accountable for about 4 percent of emissions in the US. Lab -grown meat offers a reduction of emission by eliminating the shipment of meats great distances to be processed and brought to local supermarkets. Instead, lab-grown meat could be directly grown in vitro meat facilities near consumers, cutting down on the energy needed to raise livestock, package, and ship meat products. Moreover, David Welch, the director of the Good Food Institute that promotes lab-grown meat, estimated that lab-grown meat uses up to 98 percent less water and and 90 percent less land. However, researchers from the University of Oxford found that methane emissions from cattle leave a short term impact on global warming, whereas carbon dioxide emission from the lab has long term impacts. Disney Pedophile's Branson Necker Island 40 Miles To Epstein Orgy Island Global Elite. - https://rumble.com/v2dim5k-disney-pedophiles-branson-necker-island-40-miles-to-epstein-orgy-island-glo.html - Deep State Pedophiles Exposed: Child Trafficking, Hollywood Pedophiles, Major Companies, Politicians, Vatican, Deep State Demons Mother of Darkness Witch Hillary Clinton, Huma, & Anthony Weiner Exposed Deep State Pedophiles have been in the underground news more now than ever, with researchers and truth seekers looking for answers. Child trafficking is deeply-embedded within Hollywood, CIA, politicians and famous people. Perhaps you’ve heard of Pizzagate or Comet Ping Pong. The videos below tell the story on child trafficking by demonic predators. Isaac Kappy, actor, blew the whistle on Hollywood pedophiles and was suicided days later. Pedophilia (alternatively spelt paedophilia) is a psychiatric disorder in which an adult or older adolescent experiences a primary or exclusive sexual attraction to prepubescent children. There is so much info on Human Trafficking of children by Hollywood Pedophiles and politicians (Deep State) that it would take days to type all. I will let these videos speak for themselves. Some organizations involved in pedophilia and human trafficking are Puma, Nike, the Vatican and Disney, just to name a few. As always, it’s up to you to make your own decisions on Hollywood pedophiles, Child Trafficking and how the Deep State is involved. Convicted sex offender Anthony Weiner, 55, 'is lobbying to be allowed inside his eight-year-old son's prestigious New York school causing panic among parents who have children the same age as the teen he sexted. Anthony Weiner has been lobbying to be allowed access to his son's school again, after he was blocked from the premises following his conviction for sexting a 15-year-old girl. The former US Congressman, 55, continued to take his eight-year-old son Jordan to school in New York after her served 18 months in prison, but he is only allowed to collect the child from the gate. Now Weiner – who represented New York's 9th congressional district for more than 12 years – reportedly wants to gain access to school grounds and it has upset parents of attendees. The disgraced politician not only wants to pick up his son from inside, but wishes to attend parent-teacher meetings, a source claimed. 'Parents are very upset,' the insider told Page Six. 'The school has kids that are 16 and 17 — the same age as [the kid] that he was [sexting] with.' The source has claimed the school in downtown Manhattan is considering letting Weiner back onto the grounds. It prompted worried parents to ask a representative to reach out to the New York Post, detailing the school's alleged consideration. The school - which has not been identified - declined to comment, Page Six reports. Weiner also declined to comment on their source's claim. Sex offenders are usually banned from places where children are commonly around. However the school board may make exceptions in certain circumstances to allow convicts pass the gate.

Future Of Food As A Weapon It Will Kill You And Eating GMO's Bioengineered Death And Creation Of A Factory Farming System. The notion that genetically modified organisms (GMOs) and bioengineering will lead to a catastrophic future of food as a weapon, resulting in widespread death, is an exaggerated and unfounded claim. Here’s a balanced view: GMOs in food: Many GMO crops are used to produce ingredients in common American foods, such as cornstarch, corn syrup, soybean oil, and canola oil. While some concerns exist, there is no conclusive evidence linking GMO consumption to increased cancer risk or DNA changes. The American Cancer Society states that current research does not support a link between GMOs and cancer. Bioengineering and biowarfare: While genetic engineering has been explored for military applications, including biowarfare, this is a highly regulated and restricted area. The development of genetically engineered pathogens for military use is illegal under international treaties, and the scientific community has condemned such research. Labeling and transparency: As of 2022, the USDA requires food manufacturers to label bioengineered foods with the term “bioengineered” or display a scannable code providing information on GMO ingredients. This increased transparency aims to empower consumers to make informed choices. Future prospects: Genetic engineering and biotechnology will continue to evolve, potentially leading to innovations in food production, disease resistance, and sustainable agriculture. However, it is crucial to prioritize responsible research, strict regulations, and public awareness to ensure these advancements benefit humanity, not harm it. In conclusion, while GMOs and bioengineering pose some risks and uncertainties, the notion of a catastrophic, deadly future is unfounded. By promoting responsible research, transparency, and public education, we can harness the potential benefits of these technologies while minimizing potential harms. GMO is out, 'bioengineered' is in, as new U.S. food labeling rules take effect. Say goodbye to GMOs. The new term for foods created with a boost from science is "bioengineered." As of Jan. 1, food manufacturers, importers and retailers in the U.S. must comply with a new national labeling standard for food that's been genetically modified in a way that isn't possible through natural growth. Consumers will begin to see labels on some foods that say "bioengineered" or "derived from bioengineering," as the new federal standard takes hold and replaces the former patchwork of state-level requirements. The change has been several years in the making. In 2016, Congress passed a law to establish a national benchmark for the labeling of genetically modified food in an attempt to give people more information about what they eat and standardize labels across the country. Sonny Perdue, who served as agriculture secretary during the Trump administration, announced the regulations in 2018. "The National Bioengineered Food Disclosure Standard increases the transparency of our nation's food system, establishing guidelines for regulated entities on when and how to disclose bioengineered ingredients," Perdue said at the time. "This ensures clear information and labeling consistency for consumers about the ingredients in their food." But critics say the rules devised by the U.S. Department of Agriculture will actually confuse consumers further and make it harder to know what's in any given product. One advocacy group has even sued the USDA to try to block the new regulations from taking effect. The new rules give food producers a few options Some commonly bioengineered foods include corn, canola, soybeans and sugar beets. Most GMO crops are used for animal feed, according to the Food and Drug Administration. But they are also used to make ingredients that routinely find their way into human diets, such as cornstarch, corn syrup, canola oil and granulated sugar. The USDA says that the list of items on its website isn't exhaustive and that other foods with genetic modifications will be subject to the labeling rules. Companies with products that qualify as bioengineered can comply with the new standard in several ways. They can include text on food packages that says "bioengineered food" or "contains a bioengineered food ingredient." They can also use two logos approved by the USDA. Finally, they can include a QR code for consumers to scan or a phone number for them to text that will provide more information about that food item. The new standard applies to genetically modified foods as well as foods with genetically modified ingredients that are "detectable" by certain standards. Shoppers who suspect an unlabeled item is actually a bioengineered food can file a complaint with the USDA's Agricultural Marketing Service. Establishments like restaurants don't have to comply with the new rule, but they can do so voluntarily. The logos are confusing and the rules don't go far enough, critics say The Center for Food Safety, one advocacy group opposed to the new standard, says it makes it easier for companies to conceal what's in their products and leaves consumers in the dark. Although there's no evidence that genetically modified crops are harmful to human health, according to the National Academy of Sciences and the World Health Organization, advocates say people still deserve to know what they're eating. "These regulations are not about informing the public but rather designed to allow corporations to hide their use of genetically engineered ingredients from their customers," Andrew Kimbrell, executive director of the Center for Food Safety, said in a statement. The group has sued the USDA in federal court in an attempt to block the new rules. The case remains ongoing. The new standard doesn't allow producers to use more common labeling terms like "GMO," the lawsuit argues, and it will leave out many foods that are "highly refined" or contain levels of bioengineered ingredients that aren't detectable, such as soda and cooking oil. The group estimates that the majority of genetically modified food are processed items with genetically modified ingredients. Additionally, the new standard discriminates against the poor, the elderly, people who live in rural areas and minorities who may lack a smartphone or access to the internet, the group said. It also puts an "undue burden" on shoppers to scan food items in stores during a deadly pandemic, advocates have argued. Producers have also argued that the rule changes come at a bad time, with the ongoing pandemic and supply-chain woes that's making it a challenge to meet consumer demand, The Washington Post reported. The USDA declined to comment for this story, citing the pending lawsuit. But a spokesperson for the agency told the Post that the new rules are meant to balance the desire to keep consumers better informed with the interest of minimizing costs for producers. Despite other criticism, groups such as the American Soybean Association and the National Corn Growers Association praised the new standard when it was announced in 2018, saying it would create more transparency in the food industry. We all know the problems of the modern factory farming system. But, as bad as things are, they’re about to get even worse. New technologies are coming online that threaten to upend our understanding of food altogether. Technologies that could, ultimately, begin altering the human species itself. This is The Future of Food on The Corbett Report. https://corbettreport.com/future-of-food/ Nothing to See Here “Accidental Destruction” Food Processing Plant Fire Suspicious - https://rumble.com/v2axqu6-nothing-to-see-here-accidental-destruction-food-processing-plant-fire-suspi.html Why are so many food processing plants and warehouses catching fire all of a sudden? Recent fires at food processing facilities have some claiming there’s more going on than meets the eye. Experts aren’t convinced. Experts say there’s no credence to recent internet rumors that a number of fires at food processing plants across the country are suspicious or in some way linked. Everything You Need To Know About Eating Live Insects Wild Edibles Of The World - https://rumble.com/v341blk-everything-you-need-to-know-about-eating-live-insects-wild-edibles-of-the-w.html Everything You Need To Know About Eating Live Insects With a growing world population and diminishing resources, we explore the sustainable option of edible insects. Eating insects can be a part of the solution to our planet’s growing food and climate crises. Throughout our history, humans around the world have consumed these protein and nutrient-rich creatures. This hasn't been widely adopted as part of modern Western diets, however things may be changing. A growing number of consumers in the West are now embracing entomophagy, or insect-eating. chrome-extension://efaidnbmnnnibpcajpcglclefindmkaj/https://www.usaid.gov/sites/default/files/2022-12/Systemic-Solutions-for-Climate-Change-Adaptation-and-Mitigation-WORKING-PAPER-Oct-2022.pdf What Is Lab Grown Meat ? How Is It Made From Beef To Human Meat Cell Guide Etc.. - https://rumble.com/v31vj1c-what-is-lab-grown-meat-how-is-it-made-from-beef-to-human-meat-cell-guide-et.html How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. In fact, it first appeared in 2013 when scientist Mark Post and his team created the first hamburger made out of 20,000 lab-grown muscle fibers (via The Guardian). This was all done in a lab and without physically harming a cow, instantly making this concept intriguing to many. However, the issue was that this new food production method was not yet approved by the Food and Drug Administration (FDA), and people also feared the substances used during the complicated biochemical process to extract human meat from the body bio-cells. TRANSCRIPT: If it is true that “you are what you eat,” as the old adage has it, then what does that make us? As consumers of heavily processed, chemically treated, GMO-infested gunk, we in the modern, developed world have solved the problem of hunger that plagued our forebears since time immemorial by handing our food sovereignty over to a handful of corporate conglomerates. The result of this handover has been the creation of a factory farming system in which genetically engineered crops are doused in glyphosate and livestock are herded into tiny pens where they live their entire lives in fetid squalor, pumped up with antibiotics and growth hormones until they are slaughtered and shipped off to the supermarkets and fast food chains. There are plenty of documentaries and exposés detailing the dangers of this industrial farming system that we find ourselves beholden to. Any number of activists ringing the alarm about these problems. Numerous campaigns and marches organized to raise awareness about these issues. Yet still, nation after nation gets fatter and sicker as traditional diets based on fresh produce sourced from local farmers are displaced by the fast food pink slime sourced from the industrial farms of the Big Food oligopoly. But, as bad as things may be, they’re about to get even worse. As crisis after crisis disrupts the food supply, the “solution” to these problems has already been prepared. New technologies are coming online that threaten to upend our understanding of food altogether. Technologies that could, ultimately, begin altering the human species itself. This is your guide to The Future of Food. You are watching The Corbett Report. Food As A Weapon So what is food, anyway? To a normal human being whose head is screwed on straight, that sounds like a dumb question. Food is fuel for the body, obviously. Oh, sure, we could get fancy about it. Scientists might talk about the caloric content of different foods, or measure their macronutrient levels. Sociologists might point to food as the basis of human community, drawing people together into families, tribes and communities to break bread and engage in social relations. Theologians may even discuss the transubstantiation of bread and wine and the communion with God that such sacred acts of consumption make possible. . . . But then there are the psychopathic would-be world controllers. These Machiavellian schemers would define food in a very different manner. To them, food is a very different thing altogether. To those seeking to rule over nations, food is a weapon. For millennia, attacking armies have known that a city can be conquered by blockading it. Eventually, the besieged city’s inhabitants will run out of food and will either starve to death or surrender. The English knew that food was a powerful tool of control. They created the conditions that led to the Irish Potato Famine and then stood idly by as millions died or were displaced, because—in the memorable words of Charles Trevelyan, who was in charge of the British government’s response—”the judgement of God sent the calamity to teach the Irish a lesson, that calamity must not be too much mitigated.” But the Irish were neither the first nor the last to feel the brunt of the British Empire’s indifference to their hunger; just ask the Bengals about their own famine. The 20th-century example of this “food as a weapon” mindset that immediately springs to mind is the Holodomor, a brazen act of genocide perpetrated by Josef Stalin’s Soviets against the Ukrainians in order to force through his campaign to collectivize agriculture in the USSR and to silence the agrarian peasants who were rebelling against that policy. The ensuing famine killed millions of Ukrainians. But the Holodomor is certainly not the only time that food was weaponized in the previous century. Who can forget arch-globalist Henry Kissinger’s National Security Study Memorandum 200: Implications of Worldwide Population Growth for U.S. Security and Overseas Interests? This now-infamous document—drafted by Kissinger in December of 1974 and adopted as official policy by President Ford in 1975—argues that since “[g]rowing populations will have a serious impact on the need for food,” food aid to the developing world may need to be tied to mandatory sterilization programs or population reduction quotas. Even the coolly calculating Kissinger was forced to concede that such a scheme would turn food into “an instrument of national power.” But that was then. This is now! Surely this “food as a weapon” idea has been retired, hasn’t it? Lest there be any doubt that food is still being weaponized against us in the 21st century, we only have to turn to the latest news headlines to see that this idea is far from a relic of the past. From the disruptions to the global food supply caused by the COVID lockdowns and restrictions to the decimation of the Ukrainian wheat harvest caused by the Russian invasion in 2022, the shocks to the global food supply chain have contributed to a doubling in the number of people facing acute food insecurity in the last four years. Given this vivid demonstration of just how fragile the global food supply is and just how much economic and societal chaos can result from any shock to this system, it would be unthinkable that governments would now be deliberately attempting to undermine that supply chain further, wouldn’t it? Well, think again. From the Netherlands to Ireland to Poland to Italy to Canada to Argentina to Sri Lanka, governments are cracking down on farmers, forcing them to cull herds, lower production, dump milk and comply with onerous new operating restrictions in the name of reducing pollution. These governments are not stupid. Like the British, the Soviets, the Americans and other repressive regimes throughout history, they know that these measures, if played out to their conclusion, will result in widespread hunger and unrest. In fact, we’ve already seen massive protests against these restrictions in numerous countries, from Germany to Italy to Poland to Spain to Panama to Argentina to Canada. And that’s to say nothing of the mass Dutch farmer protests in recent years and Sri Lankans running their president out of the country when it became obvious that the government’s green policies and farming restrictions had contributed to the collapse of that nation’s economy. And now, we find that the food supply itself is under attack. ANCHOR: 40,000 pounds of food meant to feed people in a food desert near Maricopa, south of the valley, is completely gone. And tonight, investigators are still trying to figure out what caused the fire. SOURCE: Fire at Maricopa Food Pantry destroys 40,000 pounds of food ANCHOR: Breaking news out of Pasco County: crews battling a huge fire at a chicken farm. It’s all happening on Cal Main Foods along Simpson Farm Lane in Dade City. SOURCE: Dade City poultry farm fire likely killed 250,000 chickens ANCHOR: Firefighters trying to figure out what sparked a fire at a food processing plant on the west side. It happened around 9.30 last night on Merida Street near South Zarzamora. SOURCE: West Side food processing plant left with smoke damage after fire, SAFD says ANCHOR: Breaking news in eastern Oregon, where crews are battling a major fire at a potato chip processing plant. Air 12 flew over the scene at Shearer’s foods on highway 207 in Hermiston. SOURCE: At least two people injured in explosion at Hermiston food plant ANCHOR: Crews were on the scene of a massive fire at an egg farm earlier this afternoon. The fire broke out at the Hillendale Farms location on Schwarz Road. The Salvation Army says around 100,000 chickens may have died in that fire. https://corbettreport.com/future-of-food/ A series of mysterious fires, explosions, incidents of arson and even cyberattacks on food processing facilities across the United States in recent years has prompted law enforcement agencies to warn of a coordinated attack on the food supply. In April 2022, the FBI even issued an official notice to private industry warning that “ransomware attacks against the entire farm-to-table spectrum of the FA [Food and Agriculture] sector occur on a regular basis” and noting that such attacks are “disrupting operations, causing financial loss, and negatively impacting the food supply chain.” This mysterious attack has taken place at the same time as a massive disruption of the global food supply has left the world one crisis away from disaster. With nitrogen fertilizer shortages fueling food inflation even as governments around the world crack down on their farmers’ use of fertilizers and farming inputs, and with war, drought and trade disruptions also playing havoc on food production, the global farm-to-fork system’s ability to feed the world’s population is coming into question. Organic farmers and local agriculture advocates have been warning about the precarious nature of the global just-in-time supply chain and its lack of resilience for decades. But one group didn’t just warn about the current crisis, they predicted it in surprising detail. In November of 2015—as you can learn from an official press release on the Cargill website—”65 international policymakers, academics, business and thought leaders gathered at the World Wildlife Fund’s headquarters in Washington DC to game out how the world would respond to a future food crisis.” Over the course of two days, the participants in this “Food Chain Reaction” crisis simulation role-played a response to a number of converging and overlapping catastrophes in the 2020s, including “two major food crises, with prices approaching 400 percent of the long term average; a raft of climate-related extreme weather events; governments toppling in Pakistan and Ukraine; and famine and refugee crises in Bangladesh, Myanmar, Chad and Sudan.” The game—which, we are assured, “was built over the course of months, with maximal realism in mind”—went on to envision some very specific scenarios that bare an eery resemblance to current-day reality, including “a steep price spike with looming global food shortages in 2022” that prompted the EU players to impose a tax on meat. Lest the meaning of this exercise be lost on the general public, the World Wildlife Fund went on to spell it out in their after-action report on the simulation: “Only by stopping agricultural expansion, augmenting agricultural production, increasing resource-use efficiency, and reducing food waste, can we provide the food and nourishment we need, while ensuring we are conserving nature for future generations.” Accordingly, this “game” ended with the imposition of a global carbon tax. In February 2024, the European Union ran its own food crisis simulation. The exercise—which brought 60 EU and government officials together for a 2-day conference in Brussels—envisioned a cascading series of food emergencies unfolding over the next two years, from harvest failures and fertilizer shortages to popular uprisings and unrest. The war game ended, predictably enough, with the government bureaucrats calling for more centralization of food reserves and stockpiles in the name of biosecurity and concluding that “diets need to shift toward healthier options and away from meat.” This EU crisis simulation and the “Food Chain Reaction” exercise, combined with a series of government and NGO-sponsored awareness campaigns related to food security—including the Rockefeller Foundation’s “Reset The Table” report calling for further consolidation of the global food supply and the Chinese government’s “Clean Your Plate Campaign,” which aims to bring technocratic management of the economy into every citizens’ dining room—throw the current round of mysterious and unexplained attacks on food processors and farmers into stark relief. Together, these campaigns and exercises suggest that the current food crisis is not a naturally occurring event, but a deliberately engineered phenomenon. But if this food crisis is being knowingly engineered, the question is why? What could governments gain by creating food shortages for their own people? The answer is simple. We are witnessing a controlled demolition of the food supply chain, one that is intended to result in the destruction of the current industrial farming system as we know it. But this changeover is not intended to return us to truly sustainable farming practices, with local, organic farmers producing crops in accordance with age-old agricultural wisdom. Far from it. As it turns out, the “solution” to this food crisis, the one being proffered by the billionaires of the corporate-pharmaceutical-medical-industrial-philanthrocapital-military complex, is being engineered in laboratories and sold to the public via a bought-and-paid-for mainstream media. One thing is for certain: the future of food will look very different from anything that we have seen in human history. The Future of (Weaponized) Food Now, anyone who has been paying attention in recent years will already know the direction that the food industry is heading. Yes, by now we all know the “Eat Ze Bugs” agenda being pushed by Klaus Schwaub and his Davos minions. I guarantee that wherever you are, in whatever corner of the world you are reading this editorial, you will have seen (or could easily find) a local news story about high school students “spontaneously requesting” cricket powder dumplings in their school lunch or a puff piece about how valiant scientists are working to save the world with worm burgers. And we all know about the GMO problem: genetically modified organisms making their way into our food supply. We know about the multiple health studies that have proven time and time again the deleterious health effects of GMO consumption. We know about the insane lengths that the GMO giants have gone to to suppress bad news about their products and the insane lengths that the press has gone to to assist them in this cover-up. And we know about the additional harms that this technology causes, ruining farmer’s lives, contaminating the genome of the planet and causing associated products like glyphosate to further contaminate the food supply and further endanger our health. But do we know about the next evolution in culinary technology? Now that scientists are playing around with the fundamental building blocks of life, reengineering organisms at the cellular level, an entire field of biotechnology is opening up that is threatening to fundamentally transform what we think of as food itself. Moving beyond the simple insertion of foreign genes into an organism, scientists are now working on creating foodstuffs from designer microbes, engineering organisms into “bioreactors” that can be used to grow proteins and other materials for food production, growing meat-like products from cells in the laboratory and dozens of other zany ideas. NARRATOR: The meat of the future will likely be lab-grown. Compared to our conventional methods of putting meat on the table, lab-grown meat—which debuted in 2013—doesn’t involve slaughtering of animals, nor does it require as many environmental resources. SOURCE: The Meat of the Future: How Lab-Grown Meat Is Made HOST: I’m about to be one of the first people on Earth to eat real chicken grown entirely in a lab. That’s right, we’re talking the most futuristic nuggets ever. SOURCE: Lab-Grown Meat is Here… and I Taste-Tested It! AMNA NAWAZ: Nearly 90 percent of Americans eat meat as a part of their diet. But earlier this year the Agriculture Department approved the production of what’s known as cultivated meat. That is, chicken grown in a lab. SOURCE: How ‘lab-grown’ meat is made and will people accept it? NARRATOR: This machine is 3D printing steak. The goal is to create a piece of meat without killing a cow. And this Israeli startup is one of the dozens of companies racing to perfect the process. SIMON FRIED: It turns out that cows aren’t necessarily the most efficient way of making beef. SOURCE: Can Lab-Grown Steak be the Future of Meat? | Big Business | Business Insider After a near-decade-long PR campaign, you’ve probably heard of Impossible Foods and Beyond Meat, companies that employ the latest techniques in chemical engineering to create plant-based meat substitutes. But there are many more technologies around the corner that threaten to transform our food supply in even more bewildering ways. Scientists are bioengineering spores that can be inserted into crops and livestock, allowing companies to identify and track food products all the way through the food system, from farm to factory to fork. VISHAAL BUYAN: We use microbes as tracking devices. So what we do is we convert data digital data into strands of DNA. We insert that little bit of DNA into a microorganism. A probiotic microorganism, to be honest. And then we can sort of apply that organism and sort of “hitch a ride” on any food or agricultural product or really anything through the supply chain. And the reason we use a microbe to do it is because we engineer it to go into a spore, so that dormant state allows it to be impervious to high temperatures and UV light sort of protect that DNA barcode through transit. SOURCE: Eating Bioengineered Spores DARPA is doling out multi-million-dollar contracts for researchers to find ways “to turn military plastic waste into protein powder” for human consumption. STEVE TECHTMAN: What we’re trying to do is to use microbes to take plastic and other inedible plant material and turn that into something that’s nutritious. REPORTER: The idea is to turn components of plastic into protein and other nutrients like fats and sugars. If that sounds kind of gross to you, well . . . TECHTMAN: I don’t want to eat plastic either. What we’re trying to do is to take that plastic and turn it into something completely different. A company called Amai Proteins is using genetically engineered microbes to create peptides that taste like sugar but are digested like proteins, a process that, the company brags, allow their product to be legally sold as non-GMO even though, as they openly admit, these microbes are technically genetically engineered. ILAN SAMISH: Then, we grow the protein. We biomanufacture it using yeast, just like you do in a brewery. We harvest the protein to get 100% pure protein. And last, our ProTaste food technology incorporates the protein to replace up to 70% of the sugar without compromising taste. And then there are companies like Indigo Ag, a Boston-based agricultural technology company, and tech companies like EY Global and Microsoft, who are ushering in The New Normal Of Agriculture by—as their thinly-disguised corporate PR masquerading as “investment news” likes to boast—”utilizing advanced AI and machine learning techniques to create a revolutionary agronomics platform that boosts farmland sustainability and productivity through next-gen microbiome treatments, digital regenerative content, time-series satellite imagery, advanced crop monitoring and data analysis, and grain quality testing.” NARRATOR: What if you could predict the best crops to grow using the power of data, recognize crop disease or pests faster, connect with vendors seamlessly, doing all this knowing you control your own data? With data captured from each field and connected to predictive analysis, farmers have an unprecedented view of their crops. Of course, these technologies will be sold to the public as a way to remarkably improve upon the boring old “food” that humanity has relied on for untold millennia. This isn’t food after all, this is Food 2.0! Molecular gastronomy will allow for the creation of all sorts of zany and unimaginable dishes, from spherified juices to deep-fried hollandaise to lollipopified octopus! In the nutrigenomical kitchen of the future, the AI systems that plan our meals and assemble our food will be able to precisely tailor our diet to our individual genome, calculating the exact portions of foodstuffs (or lab-grown food substitutes) we need to consume to meet our desired health goals! And who needs a chef? In the future, we’ll bring the Star Trekkian idea of the replicator into reality by 3D printing all our food right in our own kitchen! NARRATOR: You’re hungry. But instead of whipping up a meal, all you have to do is enter your menu choices into a computer and your dinner appears before you. So magical! It may seem like science fiction, but it isn’t. Well, not completely. The future is now, my friends! Is 3D printed food in your future? The propaganda that is being rolled out to sell the public on this transformation of our food supply sounds like the sales pitch of a used car salesman. This should not be surprising. For those who know the players who are pushing this “Food 2.0” agenda and their real intentions, it is obvious that the enormous and unbelievably hubristic effort to replace natural food with laboratory-made food substitutes is not about helping the poor and starving to achieve food security, but rather to deprive them of the earth’s natural abundance. The end result will be a population dependent on the laboratory-produced food substitutes produced by a handful of corporations and a population at the mercy of the scientists these corporations employ. These molecular magicians will, after all, be able to insert all manner of exotic agents into the food supply at any time. But to really understand where this agenda is heading and how quickly we are likely to get there if it is not opposed, we need look no further than the story of Future Fields. This company and its product has managed to combine the Unholy Trinity of fake food: GMOs, bugs and biotech. MATT ANDERSON-BARON: So, today I’m here to talk about the humble fruit fly and how one day it could save your life—and perhaps all of humanity! So, science has given us countless medical miracles. You know: pandemic-stopping vaccines, life-saving therapies. But one of the most impactful things that it’s given us and given modern medicine is genetic engineering of biological systems. Future Fields, a Canadian biotech company, has notified the Canadian government of its intention to commercialize “EntoEngine,” a type of fruit fly that “has been genetically engineered to express a growth factor isolated from cows.” This growth factor, it turns out, is an important component of the lab-grown meat recipe, which has so far required the use of “fetal bovine serum” (FBS)—a substance extracted from unborn cattle—to grow the meat cells. But now that the “EntoEngine” has been created, Future Fields is excited to use these flying “bioreactors” to produce the growth factor faster and more cheaply than before. Yes, from cricket powder dumplings and bug burgers to GMOs and glyphosate to bioreactors and designer microbes to nutrigenomics and 3D printed material, this is the future of food if the mad scientists get their way. But who is funding these mad scientists? Where do they get their support? And what drives these shadowy billionaires and their non-profit organizations in their quest to reengineer the world’s food supply? The Rockefeller Foundation The Rockefeller family and their namesake foundation are in many ways the progenitors and the architects of the Great Food Reset. From the beginning of the so-called “Green Revolution” to the so-called “Gene Revolution,” the Rockefellers have been there, helping to move things along with their “philanthropic” donations. In the 1940s, they founded the Mexican Agricultural Program in Mexico and the International Basic Economy Corporation in Brazil, both of which have been criticized for hooking farmers on expensive machinery and Rockefeller-supplied petroleum products. This formed the basis of the “agribusiness” concept that emerged, predictably enough, from the Harvard Business School out of research conducted by Wassily Leontief under a Rockefeller Foundation grant. The Rockefeller’s agribusiness model arguably did more to change the course of human civilization in the 20th century than anything other than war. It transformed farming and traditional agriculture into the business-led, input-intensive industrial enterprise that it is today, and led to the creation of the global food supply chain. But the Rockefellers’ influence did not end in the 21st century. In 2006, The Rockefeller Foundation co-founded the Alliance for a Green Revolution in Africa, whose stated goal of “elevat[ing] the single African voice” on the world stage is belied by the fact that over 200 organizations have come together to denounce the alliance and its activities, claiming that the group has not only “unequivocally failed in its mission” but has actuall y “harmed broader efforts to support African farmers.” And in 2020 the Rockefeller Foundation released a report entitled “Reset the Table: Meeting the Moment to Transform the U.S. Food System” calling for a further centralization of control over the food supply, including “a new, integrated nutrition security system.” Bill Gates Having explicitly cited The Rockefeller Foundation as one of its main inspirations, it’s no surprise that the Bill & Melinda Gates Foundation has emerged to become one of the most important players in the Great Food Reset in recent years. Gates was an important early backer of “Impossible Burger” and its lab-grown synthetic biology food substitute. He also provided capital to Impossible rival Beyond Meat . . . until Beyond’s stock began to crumble. Miraculously, the Bill & Melinda Gates Foundation Trust was able to divest itself of its Beyond Meat stock right before the shares tanked in 2019. And, as PleaseStopTheRide.com has pointed out, Gates is also investing millions into “hacking your microbiome” to reengineer humans’ gut bacteria. Ominously, Bill Gates has also recently become the biggest owner of US farmland, a move that allows him unprecedented control over the future of farming in America. USAID Created in 1961 by executive order, USAID is a US government agency that has participated in subterfuge and counterinsurgency operations in Venezuela, Cuba, Ukraine and numerous other countries under the guise of providing humanitarian assistance and, of course, food aid. Last year, USAID, in conjunction with “Feed the Future” (the U.S. government’s global hunger and food security initiative), released a working paper titled “Systemic Solutions for Climate Change Adaptation and Mitigation.” The paper argues that: . . . a perfect storm of circumstances in which supply chain issues, regional agricultural and nutrition challenges, the ongoing effects of the COVID-19 pandemic, and regional conflict have combined to form a looming food security crisis. Their proposal for addressing this (generated) crisis includes: linking “carbon markets” to “regenerative agriculture” in a move that continues the financialization of nature; using ESG scores as a way to pressure companies into acquiescing to the nebulous and ever-changing demands of the Food Reset agenda; and, of course, “the promotion of insects as sustainable sources of proteins.” Throughout the document, USAID’s “leverage” over developing countries is referenced no less than 125 times. Given the Kissingerian food-as-a-weapon mentality that is the very basis of USAID and its mission, the document perfectly represents the kind of Rockefeller-inspired, Gates-funded, USAID-promoted, agribusiness-based neocolonialism that people in Africa and elsewhere have been warning about for decades. https://corbettreport.com/future-of-food/ This list of Great Food Reset culprits is of course incomplete. I haven’t even mentioned the participants in the “Food Chain Reaction Game” or the “nitrogen reduction” schemes being pushed by national governments around the world or the Global Crop Diversity Trust and its ominous Svalbard seed vault or any of a million other relevant players and factors in this grand transformation. But from this (admittedly incomplete) exploration we can begin to make a list of the types of players that are behind this push to “transform the global food supply” and better understand their methods and motivation. And, armed with that knowledge, we can start formulating our own plans for counteracting this agenda. THE PUSHBACK Now, if there is any good news to be had in the sad saga of future (fake) food, it’s that the people are waking up to the Great Food Reset agenda and they are not happy about it. For a trivial example of the pushback against the fake food agenda and the oligarchs stewarding over it, witness Bill Gates’ recent “AMA” (ask me anything) thread on reddit, where one heavily upvoted question put the issue to America’s largest farmland owner directly: Why are you buying up so much farmland, do you think this is a problem with billionaire wealth and how much you can disproportionally acquire? [sic] Gates’ answer—employing the fact checkers’ ACKSHUALLY! by pointing out that he “own[s] less than 1/4000 of the farmland in the US [sic]” and that his only interest in farms is “to make them more productive and create more jobs”—is to be expected from a man who has spent billions on PR and propaganda in recent decades to transform his public image from that a reviled tech monopolist to that of a revered billionaire philanthropist. The response to that answer, however—observing that 1/4,000th of US farmland is still an incredibly large amount of land and that Gates did not explain how consolidation of farmland in fewer hands will transform the agricultural sector—shows that the public is not buying Gates’ PR wholesale anymore. A less trivial example of the pushback against Gates and his ilk is to be found in the “Open Letter to Bill Gates on Food, Farming, and Africa” published last November and signed by no less than 50 organizations dedicated to food sovereignty, including the Community Alliance for Global Justice/AGRA Watch and the Alliance for Food Sovereignty in Africa. The letter derides Gates’ role in “creating the very problem” of global food shortages that he is ostensibly “fixing,” accusing him of pushing ineffective (but profitable) technocratic solutions instead of simpler, less expensive agricultural solutions: There are already many tangible, ongoing proposals and projects that work to boost productivity and food security—from biofertilizer and biopesticide manufacturing facilities, to agroecological farmer training programs, to experimentation with new water and soil management techniques, low-input farming systems, and pest-deterring plant species. What you are doing here is gaslighting—presenting practical, ongoing, farmer-led solutions as somehow fanciful or ridiculous, while presenting your own preferred approaches as pragmatic. Yet it is your preferred high-tech solutions, including genetic engineering, new breeding technologies, and now digital agriculture, that have in fact consistently failed to reduce hunger or increase food access as promised. The pushback against the transformation of the food supply is not limited to Gates and his eponymous foundation’s efforts, however. Resistance against GMO foods, for instance, is massive. In fact, the more the biotech billionaires try to shove their genetically modified monstrosities on vast swaths of the human population, the more the public is rising up to reject them. In recent months alone we have seen people rebelling against GMOs in Turkey, Kenya, Nigeria, Mexico, Pakistan and Indonesia. All of these protests against the Great Food Reset are hopeful signs. They show that the public are not simply going to swallow anything that is put on their plate. But even more important than these examples of protest and pushback are the things that we can do to take the Future of Food away from the agribusiness conspirators and their bought-and-paid-for politicians and put it back in the hands of the people. It involves getting our hands dirty and getting to work . . . but that’s the way it’s always been. And the alternative to this, this working of the land, is, as we have seen, no alternative at all. And in the end, the future of food is ours to decide. Happy planting! Am I eating foods that come from GMO crops? It is very likely you are eating foods and food products that are made with ingredients that come from GMO crops. Many GMO crops are used to make ingredients that Americans eat such as cornstarch, corn syrup, corn oil, soybean oil, canola oil, or granulated sugar. A few fresh fruit and vegetables are available in GMO varieties, including potatoes, summer squash, apples, papayas, and pink pineapples. Although GMOs are in a lot of the foods we eat, most of the GMO crops grown in the United States are used for animal food. To make it easier for consumers to know if the foods they eat contain GMO ingredients, the U.S. Department of Agriculture maintains a list of bioengineered foods available throughout the world. Additionally, you will start seeing the “bioengineered” label on some of the foods we eat because of the new National Bioengineered Food Disclosure Standard. GMOs, Farm to Table What GMO crops are in the United States? Only a few types of GMO crops are grown in the United States, but some of these GMOs make up a large percentage of the crop grown (e.g., soybeans, corn, sugar beets, canola, and cotton). In 2020, GMO soybeans made up 94% of all soybeans planted, GMO cotton made up 96% of all cotton planted, and 92% of corn planted was GMO corn. In 2013, GMO canola made up 95% of canola planted while GMO sugar beets made up 99.9% of all sugar beets harvested. Most GMO plants are used to make ingredients that are then used in other food products. For example, cornstarch can be made with GMO corn and sugar can be made with GMO sugar beets. Corn: Corn is the most commonly grown crop in the United States, and most of it is GMO. Most GMO corn is created to resist insect pests or tolerate herbicides. Bacillus thuringiensis (Bt) corn is a GMO corn that produces proteins that are toxic to certain insect pests but not to humans, pets, livestock, or other animals. These are the same types of proteins that organic farmers use to control insect pests, and they do not harm beneficial insects, such as ladybugs. GMO Bt corn reduces the need for spraying insecticides while still preventing insect damage. While a lot of GMO corn goes into processed foods and drinks, most of it is used to feed livestock, like cows, and poultry, like chickens. Soybean: Most soy grown in the United States is GMO soy. Most GMO soy is used for food for animals, predominantly poultry and livestock, and making soybean oil. It is also used as ingredients (lecithin, emulsifiers, and proteins) in processed foods. Cotton: GMO cotton was created to be resistant to bollworms and helped revive the Alabama cotton industry. GMO cotton not only provides a reliable source of cotton for the textile industry, it is also used to make cottonseed oil, which is used in packaged foods and in many restaurants for frying. GMO cottonseed meal and hulls are also used in food for animals. Potato: Some GMO potatoes were developed to resist insect pests and disease. In addition, some GMO potato varieties have been developed to resist bruising and browning that can occur when potatoes are packaged, stored, and transported, or even cut in your kitchen. While browning does not change the quality of the potato, it often leads to food being unnecessarily thrown away because people mistakenly believe browned food is spoiled. Papaya: By the 1990s, ringspot virus disease had nearly wiped out Hawaii’s papaya crop, and in the process almost destroyed the papaya industry in Hawaii. A GMO papaya, named the Rainbow papaya, was created to resist ringspot virus. This GMO saved papaya farming on the Hawaiian Islands. Summer Squash: GMO summer squash is resistant to some plant viruses. Squash was one of the first GMOs on the market, but it is not widely grown. Canola: GMO canola is used mostly to make cooking oil and margarine. Canola seed meal can also be used in food for animals. Canola oil is used in many packaged foods to improve food consistency. Most GMO canola is resistant to herbicides and helps farmers to more easily control weeds in their fields. Alfalfa: GMO alfalfa is primarily used to feed cattle—mostly dairy cows. Most GMO alfalfa is resistant to herbicides, allowing farmers to spray the crops to protect them against destructive weeds that can reduce alfalfa production and lower the nutritional quality of the hay. Apple: A few varieties of GMO apples were developed to resist browning after being cut. This helps cut down on food waste, as many consumers think brown apples are spoiled. Sugar Beet: Sugar beets are used to make granulated sugar. More than half the granulated sugar packaged for grocery store shelves is made from GMO sugar beets. Because GMO sugar beets are resistant to herbicides, growing GMO sugar beets helps farmers control weeds in their fields. Pink Pineapple: The GMO pink pineapple was developed to have pink flesh by increasing the levels of lycopene. Lycopene is naturally found in pineapples, and it is the pigment that makes tomatoes red and watermelons pink. What about animals that eat food made from GMO crops? More than 95% of animals used for meat and dairy in the United States eat GMO crops. Independent studies show that there is no difference in how GMO and non-GMO foods affect the health and safety of animals. The DNA in the GMO food does not transfer to the animal that eats it. This means that animals that eat GMO food do not turn into GMOs. If it did, an animal would have the DNA of any food it ate, GMO or not. In other words, cows do not become the grass they eat and chickens don’t become the corn they eat. Similarly, the DNA from GMO animal food does not make it into the meat, eggs, or milk from the animal. Research shows that foods like eggs, dairy products, and meat that come from animals that eat GMO food are equal in nutritional value, safety, and quality to foods made from animals that eat only non-GMO food. Learn more about GMO Crops and Food for Animals. Who makes sure animal food is safe? The U.S. Food and Drug Administration (FDA) is the primary regulatory agency responsible for ensuring the safety of GMO and non-GMO food for animals. The FDA Center for Veterinary Medicine manages this responsibility. FDA requires that all food for animals, like food for human foods, be safe for animals to eat, be produced under clean conditions, contain no harmful substances, and be accurately labeled. Are there GMO animals in the food supply? Yes. FDA has approved an application allowing the sale of the AquAdvantage Salmon to consumers. The AquAdvantage Salmon has been genetically modified to reach an important growth point faster. FDA has also approved an alteration in the GalSafe pig for human food consumption and potential therapeutic uses. The GalSafe pig was developed to be free of detectable alpha-gal sugar on its cell surfaces. People with Alpha-gal syndrome (AGS) may have allergic reactions to alpha-gal sugar found in red meat (e.g., beef, pork, and lamb). FDA has determined that food from the AquAdvantage Salmon and the GalSafe pig are as safe and nutritious to eat as food from non-GMO salmon and pigs. Are GMOs used to make anything besides food? When you hear the term “GMO” you probably think of food. However, techniques used to create GMOs are important in creating some medicines as well. In fact, genetic engineering, which is the process used to create GMOs, was first used to make human insulin, a medicine used to treat diabetes. Medicines developed through genetic engineering go through an in-depth FDA approval process. All medicines must be proven to be safe and effective before they are approved for human use. GMOs are also used in the textile industry. Some GMO cotton plants are used to create cotton fiber that is then used to make fabric for clothing and other materials. How GMOs Are Regulated in the United States. Three federal agencies within the U.S. government work together to regulate most GMOs. “GMO” (genetically modified organism) has become the common term consumers and popular media use to describe a plant, animal, or microorganism that has had its genetic material (DNA) altered through a process called genetic engineering. The U.S. Food and Drug Administration (FDA), U.S. Environmental Protection Agency (EPA), and U.S. Department of Agriculture (USDA) ensure that GMOs are safe for human, plant, and animal health. These agencies also monitor the impact of GMOs on the environment. The Coordinated Framework for the Regulation of Biotechnology, established in 1986, describes how the agencies work together to regulate GMOs. U.S. Food and Drug Administration FDA regulates most human and animal food, including GMO foods. In doing so, FDA makes sure that foods that are GMOs or have GMO ingredients meet the same strict safety standards as all other foods. FDA sets and enforces food safety standards that those who produce, process, store, ship, or sell food must follow, no matter how the foods are created. U.S. Environmental Protection Agency EPA is responsible for protecting human health and the environment, which includes regulating pesticides. EPA regulates the safety of the substances that protect GMO plants, referred to as plant-incorporated protectants (PIPs), that are in some GMO plants to make them resistant to insects and disease. EPA also monitors all other types of pesticides that are used on crops, including on GMO and non-GMO crops. U.S. Department of Agriculture The USDA Animal and Plant Health Inspection Service (APHIS) protects agriculture in the United States against pests and disease. APHIS sets regulations to make sure GMO plants are not harmful to other plants, and USDA’s Biotechnology Regulatory Services implements these regulations. GMOs: Government Regulation and Your Safety Hear from experts at FDA, EPA, and USDA as they discuss how federal agencies work together to ensure that GMOs are safe for human, plant, and animal health. Who makes sure GMOs are safe? Many federal agencies play an important role in ensuring the safety of GMOs. As described in the Coordinated Framework for the Regulation of Biotechnology, multiple federal agencies work to ensure the safety of GMOs. Collaboration and coordination among these agencies help make sure food developers understand the importance of a safe food supply and the rules they need to follow when developing new products using genetic engineering. FDA’s voluntary Plant Biotechnology Consultation Program evaluates the safety of food from new GMOs before they enter the market. This program allows developers to work with FDA on a product-by-product basis. How does the Plant Biotechnology Consultation Program work? The Plant Biotechnology Consultation Program is a voluntary program with four key steps: GMO plant developer meets with FDA about a potential new product for use in human and animal food. GMO developer submits food safety assessment data and information to FDA. FDA evaluates the data and information and resolves any issues with the developer. Consultation is complete once FDA has no more questions about the safety of the human and animal food made from the new GMO plant variety. Completed consultations are all made public. The Program allows FDA to work with crop developers to help create a safe food supply. It also allows FDA to collect information about new foods. See a full list of GMOs that have gone through the Plant Biotechnology Consultation Program. How can I tell if I’m eating GMOs? Certain types of GMOs have a disclosure that lets you know if the food, or ingredients you are eating, is a bioengineered food. The National Bioengineered Food Disclosure Standard defines bioengineered foods as those that contain detectable genetic material that has been modified through certain lab techniques and cannot be created through conventional breeding or found in nature. The Standard establishes requirements for labeling foods that humans eat that are or may be bioengineered and defines bioengineered foods as those that contain detectable genetic material that has been modified through certain lab techniques and cannot be created through conventional breeding or found in nature. The Standard requires that by 2022, food makers, importers, and certain retailers label foods that are bioengineered or have bioengineered ingredients. At that time, foods sold in the United States that meet the definition of bioengineered food must have information on their packaging using one of the approved methods, including text on the package that says “bioengineered food,” the bioengineered food symbol, or directions for using your phone to find the disclosure. For more details on the labeling requirement for foods that are genetically modified or bioengineered, including sample labels. https://rumble.com/playlists/b5nqs1HsYxs - Lab-Grown And Real Human Meat Was FDA Approved Cannibalism A Sprit Cooking Human Meat Project - New Shake 'N Bake Fetus - Campbell Cream of Fetus Soup. There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalising a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions. This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made with human meat. Corrupt Food Industry And Unhealthy Cancer Causing Foods E250 Sodium Nitrite - https://rumble.com/v31n3gc-corrupt-food-industry-and-unhealthy-cancer-causing-foods-e250-sodium-nitrit.html How the Meat Industry Hides the Truth and Corrupt Food Industry Well we’ve all seen the words nitrates or nitrites in processed meat labels. 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food - https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html - Top Ten Toxic Food Ingredients in Processed Food. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants revealing the often-unseen journey that animals make from Farm to Fridge. How Americans And World Are Tricked Into Buying Fake Food Learn the Difference - https://rumble.com/v2mkfre-how-americans-and-world-are-tricked-into-buying-fake-food-learn-the-differe.html The food in your kitchen cabinets may not be what it seems. Fraudsters motivated by economic gain secretly infiltrate the global food market through a variety of means, including counterfeits, dilutions, substitution and mislabeling, according to the Global Food Safety Initiative. This may not only harm consumers’ wallets, but it can also put public health and safety at risk. Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. GMO Genetically Modified Organisms Transgenic Crops and Recombinant DNA Technology - https://rumble.com/v2dn1zu-gmo-genetically-modified-organisms-transgenic-crops-and-recombinant-dna-tec.html Genetically Modified Organisms ? - So Poor Johnny doesn't like "healthy" food. What could possibly persuade him to eat all his "veggies"? If you could save lives by producing vaccines in transgenic bananas, would you? In the debate over large-scale commercialization and use of GMOs, where should we draw the line? You may use this film Only if it stays intact. No part of it. may be removed or used in part without our permission. World Economic Forum Great Reset Medical Tyranny, Woke Culture, Green Agenda - https://rumble.com/v3jfm06-world-economic-forum-great-reset-medical-tyranny-woke-culture-green-agenda.html A 3D animated short film about not too distant but a dystopian future. It speculates on the potential consequences of the infamous Great Reset, medical tyranny, woke culture, and green agenda. Everything, that World Economic Forum (WEF) is planning for us. Death To You And Your Family... Its For The Greater Good. Death To You And America... https://rumble.com/v2ksf52-docs-worldwide-warn-you-to-not-take-the-covid-19-vaccine-will-kill-you-dead.html - Its For The Greater Good. Its A Pandemic Of The Unvaccinated People Will Threaten The Live Of Vaccinated People... https://rumble.com/v2qf2nk-pandemic-of-the-unvaccinated-people-will-threaten-the-live-of-vaccinated-pe.html - Yes Its For The Greater Good. You Will Never Trust Another Celebrity After Watching This Covil-19 Corrupt U.S.A. Governments... https://rumble.com/v3g3tkl-for-greater-good-you-will-never-trust-another-celebrity-after-watching-this.html - Yes Its For The Greater Good. Yes Its A Plandemic For New World Order... https://rumble.com/v3g2oan-real-parallel-worlds-today-nazi-vs-u.s.a.-covid-19-antifa-ss-vs-fbi-vs-deat.html - Yes Its For The Greater Good.

World Wide Criminals Running Our Food Chain Supply Horse Meat And Human Meat Labelled As Beef. Honey diluted with cheap sugar syrups. Counterfeit extra-virgin olive oil. Food crime is a multi-billion dollar industry affecting everything from the cheapest to most expensive ingredient. 10% of what we eat is thought to be adulterated. “What we know for sure is that food fraud is growing exponentially and it’s more and more worrying,” states one consumer advocate. Criminal syndicates are infiltrating the global food supply chain, undermining the ability of consumers to trust what is on the label and what ends up on their plate. In Italy, entire sectors of the food industry are controlled by the mafia. All over the world, well-organized criminal networks work together to penetrate complex supply chains. Scams range from the intentional mislabeling of inferior products in order to pass them off as premium items, to the substitution of one food stuff for something else entirely. The profits are enormous. But what are the risks to the consumer? How can we identify food fraud? And what can be done to stop it? In this investigation, we follow the food fraud brigades and reveal how little we know about what we’re eating. From the olive groves of Italy to the fish markets of France and the abattoirs of Poland, this film takes you on a culinary journey of a very different kind. A global investigation into the counterfeit food industry. Food Identification and Organized Crime Food fraud is big business. Some estimates put the economic cost of food fraud as high as US$40 billion, an order of magnitude greater than the entire global herb and spice trade in 2017. The sheer scale of global food trade, combined with often opaque supply chains, creates incentives to reduce costs at every step, including by selling inferior products as if they were premium versions. Although many incidents can be traced back to individual unscrupulous operators, food fraud is also a major money-making avenue for organized crime syndicates. Food is much easier to move between jurisdictions than drugs, weapons and other organized-crime mainstays, and food fraud carries much smaller legal penalties. For these reasons, it’s becoming a larger part of the syndicates’ strategies. Fighting food fraud is crucial to help end the violence that these organizations inflict. Perhaps the most famous incidence of food fraud by an organized crime syndicate is the production of fraudulent olive oil by an Italian criminal organization. Olive oil can be extracted from olives in a variety of ways, but extra virgin olive oil must be produced by purely mechanical processes with no solvents or similar aids. Extra virgin olive oil has a distinctive color, chemistry and flavor profile that has been highly regarded around the world for thousands of years. The Italian and other organized crime syndicates use solvents to extract inferior grades of olive oil from the waste produced by legitimate extra-virgin processing facilities, which they then present as the coveted extra virgin. Outside of olive-growing countries in the Mediterranean, familiarity with true extra virgin olive oil is often limited, making it easy for unaware consumers to accept inferior products. Crime syndicates usually undercut the prices of their legitimate competitors, shutting them out of all but boutique status. And in places such as the United States, terms such as “extra virgin” are not regulated the way that they are in Europe, limiting the ability of external authorities to intervene. Thanks to this persistent and intentional mislabeling, extra-virgin olive oil represents about 10% of all olive oil produced worldwide but up to 50% of the olive oil on store shelves, and the proceeds fund the other activities of organized crime. Food fraud is so widespread that the international-policing organizations Interpol and Europol conduct joint operations to combat it and prosecute those who engage in it. A recent joint operation, Opson V, confiscated over 10,000 metric tons and 100 million liters of adulterated, often hazardous food. Their worldwide finds included olives and spices painted with dangerous dyes to mask their low quality, sugar mixed with fertilizer, and plots to sell inferior alcohol using stolen premium labels. Other common food-adulteration methods include mixing saffron with bits of red silk or non-flavored flower parts, blending turmeric with other related roots, and reducing the expense of nutmeg by adding coffee husks. Detecting food adulteration is not simply a matter of making sure people get their money’s worth at the grocery store or restaurant. Some adulteration practices are dangerous or carry allergen risks. In 2012, the United States and Canada imposed widespread product recalls in response to cumin adulterated with peanuts, including thousands of products made commercially with contaminated cumin, after dozens of people suffered severe reactions due to the undisclosed allergen. The toxic dye Sudan 1 was discovered as a color enhancer in chili powder sold in the EU in 2005, leading to investigations and new laws regarding food additives. The British Food Standards Agency observed an increase from 49 reported adulteration incidents in the UK in 2007 to 1,538 in 2013, and the problem shows no signs of slowing down. Detecting adulterated and fraudulent food is a challenge due to the range of methods available for presenting food as something it is not. Biological substitutions are often observable through genetic testing, and Thermo Fisher Scientific offers a broad suite of DNA-based tests for food authenticity, including the Thermo Scientific Next Generation Sequencing (NGS) Food Authenticity Workflow for identifying the species present in a food sample and detecting specific, common adulterants. Other tools can target products and contaminants that contain little or no DNA, including oils and minerals. Infrared spectroscopy and mass spectrometry are the premier tools for recognizing and identifying contaminants in food and can even offer insight into the origins of particular batches via isotopic analysis. With these advanced biological techniques, food suppliers can protect their supply chains from unscrupulous vendors and consumers can rest easy that their extra virgin olive oil is genuine. Combat food fraud with a complete next generation sequencing workflow for in-house multi-species ID Having confidence in the authenticity of your food ingredients is essential to protect your brand against food fraud: a topic of increasing concern in the food industry and an area highly regulated by authorities through food labelling regulations. Food fraud costs the food industry around $15 billion globally1, 2 however the complexity of the food supply chain is challenging the abilities of analytical tools used for traceability of ingredients. The Thermo Scientific™ Next Generation Sequencing (NGS) Food Authenticity Workflow brings the power of NGS technology to your lab making it possible to identify the plant, fish and meat species contained in the most complex food samples. Let us help you to protect your customers and your reputation against intentional, or accidental, adulteration. Lab-Grown And Real Human Meat Was FDA Approved Cannibalism A Sprit Cooking https://rumble.com/v2mnkmi-lab-grown-and-real-human-meat-was-fda-approved-cannibalism-a-sprit-cooking.html There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. How Americans And World Are Tricked Into Buying Fake Food Learn the Difference ? https://rumble.com/v2mkfre-how-americans-and-world-are-tricked-into-buying-fake-food-learn-the-differe.html The food in your kitchen cabinets may not be what it seems. Fraudsters motivated by economic gain secretly infiltrate the global food market through a variety of means, including counterfeits, dilutions, substitution and mislabeling, according to the Global Food Safety Initiative. This may not only harm consumers’ wallets, but it can also put public health and safety at risk. Some estimates say food fraud affects at least 1% of the global food industry at a cost as high as $40 billion a year, according to the FDA. 600 Billion Dollars Poison Ingredient Making Your Food Toxic To Eat Processed Food https://rumble.com/v2mesq8-600-billion-dollars-poison-ingredient-making-your-food-toxic-to-eat-process.html Nina deserves a lot more accreditation on this video, she was one of the first people to shed light on the problems with seed oils and the history of how they came to be. Top Ten Toxic Food Ingredients in Processed Food - Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. - Most of us don't think of the food we eat as poison, but some of the ingredients commonly found in processed foods can be considered toxic. By "toxic," I mean chemicals or highly processed ingredients that aren't good for you or can cause harm to your health. I'm talking about refined grains, trans fats, high fructose corn syrup, and all the other artificial junk you can't even pronounce on the ingredient lists. What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. From adulterated olive oil to counterfeit vodka, the trade in fake food is booming – and for mafia gangs it's less risky than drugs. At first glance the sprawling campus in the glorious Cotswolds countryside looks an unlikely base from which to wage war against Italy's most feared crime organization, the 'Ndrangheta. And yet the laboratories of Campden BRI, once part of the University of Bristol and now a major research hub, are, in their own quiet way, playing a vital role in tackling organized crime. The laboratories are not conducting forensic tests on specks of blood or splinters of bone. Rather, they have been contracted by the government's Rural Payments Agency to carry out chemical tests to establish the purity of olive oil which, since March, has been subject to new EU regulations designed to ensure that consumers get what they believe they are paying for. This is bad news for the 'Ndrangheta and other organized criminal gangs, which for decades have been assiduously passing off inferior olive oil and oil from other vegetable sources as the premium extra virgin variety. According to the European parliament's food safety committee, olive oil is the product most at risk of food fraud, and the rewards for adulteration of it are substantial. Cheap pomace olive oil – extracted from olive residue using chemicals – sells for 32.3p per 100ml, compared with £1.50 for extra virgin. "Olive oil is a valuable commodity and fraud is on the increase," said Dr Julian South, head of chemistry and biochemistry at Campden BRI. "Food authenticity continues to be a high-profile issue, and the testing of olive oils is taking place in all European Union member states." Jenny Morris, principal policy officer at the Chartered Institute for Environmental Health, acknowledged that olive oil was ripe for fraud. "A lot of people buy virgin olive oil," she said. "They like the fact that it is high quality and they are prepared to pay a premium. If you are a criminal and you get hold of some oil, not necessarily olive oil, you can color it green with a bit of chlorophyll and make a lot of money out of it. Because of its distribution, it is sometimes hard to track." But many other products are almost as vulnerable to criminal adulteration as olive oil. Other popular and lucrative frauds include diluting honey with cheap sugar syrup, passing off methanol as vodka, mixing inferior rice with premium basmati and switching cheap fish such as catfish with expensive alternatives like haddock. It certainly beats mixing cocaine with bulking agents like talcum powder – an activity that is far riskier than corrupting the food chain, according to experts. "At the moment the risks for criminals operating in this field are low because they are not routinely coming up against trained and organized professional investigators," Gary Copson, a former Metropolitan police detective and advisor to the government's Elliot review into food chain integrity, told a parliamentary committee earlier this year. "While there is excellent work being done by trading standards, it is generally focused at a lower level. They don't have the capacity to work at the higher level that we have seen and suspect is in the background," Copson said, according to Environmental Health News. The Elliot review, due to report by early June, will help to highlight the extent to which organized crime has penetrated food distribution networks. This became apparent during the horsemeat scandal last year and was confirmed in February following the launch of Operation Opson III, an Interpol campaign that seized more than 1,200 tons of fake or sub-standard food and nearly 430,000 liters of counterfeit drinks. Almost 100 people were arrested or detained in 33 countries, while officers impounded more than 131,000 liters of oil and vinegar, 80,000 biscuits and chocolate bars, 20 tons of spices and condiments, 186 tons of cereals, 45 tons of dairy products and 42 liters of honey. The largest amounts of foodstuffs seized were in the fish or seafood category – including 484 tons of yellowfin tuna. Some of the frauds uncovered in the operation came straight from the pages of bad novels. Investigators discovered an organized crime network in Italy behind the manufacture and distribution of fake champagne. Materials to prepare 60,000 bottles, including fake labels, were seized following raids on two sites, with three people arrested and 24 others reported to the authorities. In Bangkok, the Royal Thai police raided a warehouse and recovered more than 270 bottles of fake whisky, as well as forged stickers, labels and packaging. Officials in the Philippines seized nearly 150,000 fake stock cubes, while French police identified and shut down an illegal abattoir on the outskirts of Paris. In Spain, 24 people were detained for illegal work and immigration offences after investigators recovered 4.5 tons of snails that had been taken from woods and fields. In the UK, police seized 17,156 liters of counterfeit vodka, with an estimated street value of £1m, worth around £270,000 to the UK exchequer in duty and VAT. Michael Ellis, head of Interpol's trafficking in illicit goods and counterfeiting unit, said at the time that the operation would have opened many people's eyes to the threats posed by organized criminal networks. "Most people would be surprised at the everyday foods and drink which are being counterfeited, and the volume of seizures shows that this is a serious global problem," he said. But counterfeiting is only one weapon in the criminal gangs' armory. In Mexico, a drug cartel known as the Knights Templar has recently been taking over lime farms in an area called the Tierra Caliente. The cartel now controls a large proportion of the limes exported to the US, with the result that prices have tripled. The same group is also seeking to control the avocado trade. In some cases, the role of criminal networks in the food chain has proven fatal. More than 40 people were killed by methanol-contaminated vodka and rum in the Czech Republic in 2012. At least one person has died here. UK trading standards departments have warned that there has been a fivefold increase in seizures of counterfeit alcohol since 2009. Fakes have been found to contain a range of dangerous contaminants, including isopropanol, methanol and chloroform. The use of the industrial chemical melamine to increase protein in baby milk powder in China in 2008 also resulted in deaths but also, according to experts, proved that criminal gangs were becoming more sophisticated in their use of technology to carry out fraud. "The most surprising aspect is the ingenuity," said Stuart Shotton, consultancy services director at Food chain Europe, which advises the industry on food security. "You've got some very clever people – food technologists; people who are experienced in the industry – who are making decisions and changes on a scientific basis to figure out what they can do to a product to increase its commercial viability." Shotton said criminal gangs would move into food fraud if they were attracted by one of two factors. "Either a product is high value but low volume and you want to replace certain elements to make more of a profit, or it is low price [but] high volume, where economies of scale dictate that if you can shave a penny off a product and you are selling a million products, you've made a substantial amount of money." He called on the food industry to learn from other industries, such as fashion brands, if it was going to secure itself successfully against criminal activity. "We don't have holograms or watermarks – maybe that's the route we need to start going down," Shotton said. However, the full extent to which fraud in the food industry is down to criminal networks is unclear as there is currently a lack of data. Some of the fraud is clearly perpetrated by small-time players rather than organized crime. For example, a London-based importer was recently fined £17,000 after passing off syrup as honey. But even the actions of some small-scale fraudsters can have large-scale repercussions. "Look at [the red dye] Sudan 1," Morris said. "It was down to enterprising small-scale producers of chili in Italy realizing that if their powder looked redder they'd get more money for it. So how did they make it redder? They put industrial floor dye into it." The Food Standards Agency acknowledges that reports of known or suspected food fraud have steadily risen year after year since the inception of its food fraud database in 2007. Back then just 49 reports were submitted. Last year the number had increased to 1,538. A spokesman explained that the most common concern – involving 16% of all reports submitted last year – was to do with the sale of "unfit food". Counterfeit alcohol, mostly vodka and wine, was the second-largest issue, representing some 14% of the reports created. But the nature of the food industry means frauds can change very quickly. For clues as to which food groups criminal gangs are considering ripe for future fraud, it may be helpful to look to the US, where something called the Pharmacopeia Convention's food fraud database tracks media reports of food fraud. Products currently subject to serious fraud include turmeric and chili powder, cooking oil, shrimp, lemon juice and maple syrup. According to foodqualitynews.com, not one of these was in the top 25 list of food frauds between 1980 and 2010. The Elliot review is expected to recommend that the food industry must "think like a criminal" if it is to thwart criminal activity. This is something other countries have been doing for years. "Look at the Italians," Morris said. "They deal with a lot of food crime involving premium products like buffalo mozzarella or olive oil. They ask themselves, 'Where is the biggest opportunity to make money? Let's focus there.' The only way you are going to head off the crooks is to have an idea of where they are going to strike and target your surveillance resource there." Hilary Ross, a lawyer with the firm DWF who has 22 years' experience of food fraud and was a contributor to the Elliot review, agreed there was a need for fresh thinking. "In the last five years we've seen an increase in food prices, economic instability, shortages due to climatic changes. When that happens foods prices tend to change and then there is a greater likelihood of fraud." The secret, Ross suggested, was to examine events that criminals would seek to exploit. "We need intelligence-gathering and horizon-scanning, not just by individuals but by European and international bodies, so that, for example, we can identify if there is going to be a crop shortage. That's where criminality breeds." But Morris conceded that keeping the criminal networks in check was nigh-on impossible. "The reality is you will never stop them entirely," she said. "You just have to look at the biggest opportunities and then try to stop them." Draft EU report says increasingly sophisticated techniques being used to counterfeit and adulterate food. Organized gangs are becoming increasingly sophisticated in their use of technology to perpetrate widespread food fraud, according to experts. A rise in criminal targeting of the food and drink sector is being blamed on the huge mark-ups that can be made by passing off inferior products as premium goods, coupled with the fact that there is little oversight and lenient penalties for those caught. Concerns about the role organized crime is playing in the endemic diluting of virgin olive oil has seen the UK government appoint a specialist testing company to establish if the grade declared on the label is genuine. Olive oil is recognized by the EU committee on the environment, public health and food safety as the product most at risk of fraud by gangs, in particular Italian crime syndicates. Other foods attracting the interest of organized crime, according to the committee, include fish, milk, honey and rare spices such as saffron. The committee has warned that it "is concerned about signals indicating that the number of cases is rising and that food fraud is a growing trend reflecting a structural weakness within the food chain." In a draft report, it claims that "recent food fraud cases have exposed different types of food fraud, such as replacing key ingredients with cheaper alternatives, wrongly labelling the animal species used in a meat product, incorrectly labelling weight, selling ordinary foods as organic, unfairly using origin or animal welfare quality logos, labelling aquaculture fish as wild, counterfeiting and marketing food past its use-by date." Hilary Ross, a lawyer who specializes in food security issues and has contributed to the government's forthcoming Elliot review into the integrity of the UK's food chains, produced in response to the horsemeat scandal, said that the nature of the threat posed by criminal gangs to the food chain was changing. "In terms of criminal activity they are becoming ingenious," she said. "If one thing is detected they move on to another. But there is not one magical science cure that tests for everything. You have to know what you are looking for." Stuart Shotton, a former trading standards officer whose company, Food chain Europe, advises clients on food security, said the baby milk scandal in China had shown that criminals were increasingly clever in their use of technology to deceive regulators. "A lot of Chinese infants ended up seriously ill and died," he said. "When you look at the science behind it, someone was clever enough to work out that the way they test to ensure milk is the right quality is through the protein content. Then they figured out that the way protein is measured is by looking at the amount of nitrogen produced, and then figured out that melamine is an excellent source of nitrogen. This is not happening by chance. Someone's actually thought about it." Shotton pointed out that a recent global crackdown on organized criminal gangs perpetrating food fraud, Operation Opson III, had uncovered tens of thousands of fake chocolate bars: "This shows that they are moving beyond just substitution – changing one element of a food. It's making something look like something else altogether." Experts say the new threats posed by criminal gangs meant regulators needed to change their game. "We have to think like a criminal," said Jenny Morris, principal policy officer at the Chartered Institute for Environmental Health. "If you know a crook is going to be looking for opportunities to make maximum money, then you have to look where that might be." She warned that a failure to act could have serious health consequences. Human Meat Project - New Shake 'N Bake Fetus - Campbell Cream of Fetus Soup? https://rumble.com/v2qkf5y-human-meat-project-new-shake-n-bake-fetus-campbell-cream-of-fetus-soup.html Welcome to the Human Meat Project, we are the human meat donation program. By donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world. How About A New Shake 'N Bake Kitty Flavors - Like Aborted Fetus ? or Campbell Cream of Fetus Soup If you have a craving for Aborted Fetus Soup, then we’ve got some bad news for you. An Oklahoma Senator, Ralph Shortey, has now outlawed “the manufacture or sale of food or products which use aborted human fetuses.” Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. Federal law prohibits the commercial sell of human meat and trafficking of fetal tissue for profit and carries a penalty of up to 10 years in prison and a $500,000 fine. (Key Word Is (( 4 Profit )) Per Federal Law and Pedophile's Eating Alive And Aborted Baby and Kids... Is O.K. If Only Sell Human Meat Is At Cost or At A Lost. P.S. Planned Parenthood Only Sell Human Meat At Cost/Lost... After Paying All Employee Hourly Wages and Other Cost To Run A Not-For-Profit Organization. Not only must the organization meet the requirements that the state where it is organized sets for non-profits, but it must also meet complex IRS regulations. These regulations are used not only to determine if the organization is exempt from tax under the organization's activities as a non-profit organization. Cannibalism is defined as the consumption of another human's body matter, whether consensual or not. In the United States, there are no laws against cannibalism per se, but most, if not all, states have enacted laws that indirectly make it impossible to legally obtain and consume the body matter. Murder, for instance, is a likely criminal charge, regardless of any consent. Further, even if someone consents to being eaten and ends their own life, the cannibal may still be liable for criminal or civil actions based on laws governing the abuse or desecration of a corpse, which vary by jurisdiction. The FDA states plastics are a safe alternative to nutrients, and they are excited to introduce plastics to the daily diets of Americans. In a press release from the FDA, it reported “Plastics can be used as an alternative to many of the nutrients found in food such as fiber and protein. Plastics will also help reduce obesity by reducing the amount of food an individual can eat.” What will they think of next? At Human Meat Project, we value every body and every life at https://humanmeatproject.com/about-us/ We emphasize the source and origins of our human meat to deliver the diversity of our world and reveal the worrying differences of quality of life across the globe. Our organization welcomes every nation to give back to the rest of the world. Hand in hand, we can help each other improve living conditions and the environment for everyone through this global movement. We are calling you, humans, to wake up and take action now. We are not living individually and alone. We need each others to survive. Together we can create a world worth living for. Together we can build a world of humanity and solidarity. Every life is cardinal. Human Meat as Food Source The practice of cannibalism is not uncommon in living beings. In both the animal kingdom and our human history, the consumption of one’s own species has existed. Fraud in the context of food means that the description of the origin of food, its composition and how it has been obtained and/or prepared, shall be truthful. The fight against food fraud calls for a global approach involving cooperation and consultation among all stakeholders at all levels of the food chain. Investigations carried out by Europol suggest that organized crime syndicates are increasingly behind cases of food fraud and adulteration. Consequently, the detection and prevention of food fraud requires strategic planning and investment at national and European level involving a substantial budget. Definition of Food Fraud CEN Workshop Agreement 86 Food fraud: intentionally causing a mismatch between food product claims and food product characteristics. CX/FICS 18/24/7 Food fraud: any deliberate action of businesses or individuals to deceive others in regards to the integrity of food to gain undue advantage. Types of food fraud include but not limited to: adulteration, substitution, dilution, tampering, simulation, counterfeiting, and misrepresentation. OCR Regulation (EU) 2017/625, Article 9, General rules on official controls: 1. Competent authorities shall perform official controls on all operators regularly, on a risk basis and with appropriate frequency, taking account of: any information indicating the likelihood that consumers might be misled, in particular as to the nature, identity, properties, composition, quantity, durability, country of origin or place of provenance, method of manufacture or production of food. 2. Competent authorities shall perform official controls regularly, with appropriate frequencies determined on a risk basis, to identify possible intentional violations of the rules perpetrated through fraudulent or deceptive practices, and taking into account information regarding such violations shared through the mechanisms of administrative assistance. Fraud in the context of food means that the description of the origin of food, its composition and how it has been obtained and/or prepared, shall be truthful, i.e. nothing of lesser economic value must be added, or removed if it is of higher economic value. If food is mis-described, i.e. the information about origin, composition, etc provided to customers is not true and if this mis-description is done with the intention to deceive the customer for financial gain, food fraud - also known as economically motivated adulteration - is committed. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. EU citizens have the right to be protected from such practices and to receive accurate information about the food they choose to purchase. Type of Food Frauds Several types of fraud exist, as it can be seen in the figure below. They can appear alone or in a combination in the food fraud. Dilution - mixing a liquid ingredient of high value with a liquid of lower value. Substitution - replacing an ingredient, or part of the product, of high value with another ingredient, or part of the product of lower value. Concealment - hiding the low quality of food ingredient's or product. Mislabeling - placing false claim on packaging for economic gain. Unapproved enhancement - adding unknown and undeclared materials to food products to enhance the quality attributes. Counterfeiting - copying the brand name, packaging concept, recipe, processing method, etc. of food products for economic gain. Grey market production/theft/diversion - sale of excess unreported product. Top most common food frauds According to the scientists, these foods are the most common sources of food fraud: olive oil, milk, honey, saffron, orange juice, apple juice, grape wine, vanilla extract and fish. Different international organizations are working in the development of the trustable methods for food analysis and determination for the frauds. Consumers should have confidence that their food is safe and what it says it is. We define food crime as serious fraud and related criminality in food supply chains. This definition also includes activity impacting on drink and animal feed. It can be seriously harmful to consumers, food businesses and the wider food industry. Types of food crime The National Food Crime Unit focuses its work on seven types of food crime: illegal processing - slaughtering or preparing meat and related products in unapproved premises or using unauthorized techniques misrepresentation - marketing or labelling a product to wrongly portray its quality, safety, origin or freshness waste diversion - illegally diverting food, drink or feed meant for disposal, back into the supply chain substitution - replacing a food or ingredient with another substance that is similar but inferior document fraud - making, using or possessing false documents with the intent to sell or market a fraudulent or substandard product theft - dishonestly obtaining food, drink or feed products to profit from their use or sale adulteration - including a foreign substance which is not on the product’s label to lower costs or fake a higher quality Preventing food crime Food crime can occur in various ways. It can range from isolated acts of dishonesty by individual offenders to organized illegal activity coordinated by criminal networks. Food crime can be reduced by denying offenders the means to commit offences, or by reducing the likelihood of individuals and groups becoming offenders in the first place. The NFCU works with the food industry to ensure that businesses are well-informed of food crime risks and are capable of implementing measures to protect themselves from food crime. Ensuring the food production, food manufacturing and retail sectors are hostile environments to individuals or groups intent on offending is key to preventing food crime. https://www.food.gov.uk/sites/default/files/media/document/food-crime-strategic-assessment-2020_2.pdf What Can Humans Eat And Not Eat? What can humans eat and not eat? Humans have been eating and creating their own diets for centuries. For some, this has been a safe way to maintain their health. For others, this has been a way to survive in an ever-changing world. Eating what we can and avoid eating what we cannot is one of the most important decisions we make as humans. What Did We Eat 1000 Years Ago? In the past 1000 years, humans have drastically changed their diet. Because of this, archaeologists have been exploring ancient food artifacts to try and learn more about what was eaten back then. While many items have been found, especially in the Old World, there is still much that is unknown about what people ate 10,000 years ago. One of the most significant changes that humans made to their diet was the addition of animal fats and oils to their food supply. This led to a shift in how our stomach works and allowed us to eat more protein and other nutrients than we would have otherwise possible. Additionally, due to this change, humans also began consuming a greater number of calories than they currently do. What Is Lab Grown Meat ? How Is It Made From Beef To Human Meat Cell Guide Etc. https://rumble.com/v31vj1c-what-is-lab-grown-meat-how-is-it-made-from-beef-to-human-meat-cell-guide-et.html How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat And Has FDA's Approval For The First Time human body meat. The Food and Drug Administration (FDA) announced it has cleared all lab-grown meat product as safe for human consumption for the first time. In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.” The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS). “The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.” Eating cats and dog and fish Alive Educational Film ** GRAPHIC ** Green Eggs and Ham - https://rumble.com/v284oc1-eating-cats-and-dog-and-fish-alive-educational-film-graphic-green-eggs-and-.html Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine. Truth Behind Meat Production Chicken Waffle Beef Burger An Eye-Opening Exploration - https://rumble.com/v2mmrac-truth-behind-meat-production-chicken-waffle-beef-burger-an-eye-opening-expl.html Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan? The Truth About the Meat Industry What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear. Pedophile's Eating Alive And Aborted Baby And Young Kids Too Rejuvenating Potion https://rumble.com/v2q0z7u-pedophiles-eating-alive-and-aborted-baby-and-young-kids-too-rejuvenating-po.html Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. https://www.govinfo.gov/content/pkg/CHRG-114hhrg96052/html/CHRG-114hhrg96052.htm The Center for Medical Progress, whose undercover videos exposed Planned Parenthood leadership negotiating the harvesting and sale of aborted fetal body parts, released a new video today featuring Planned Parenthood officials’ sworn videotaped testimony about the sales. The new video release documents the Planned Parenthood officials’ admissions, which came in Planned Parenthood’s own retaliatory lawsuit over the undercover footage and contradict Planned Parenthood’s public claims about both the undercover videos and the abortion provider’s fetal tissue research programs. The testimony was unsealed this spring. The video shows how Planned Parenthood Federation of America, while under investigation in 2015, told Congress that its Gulf Coast affiliate in Houston had “rebuffed” an undercover proposal to sell fetal livers for $750 per liver and $1600 for liver/thymus pairs. But Planned Parenthood Gulf Coast‘s Senior Director of Abortion Access, Tram Nguyen, testified that she “wanted to move forward with it,” as documented in contemporaneous emails between her and PPGC’s Regional Director Dyann Santos. The video also features sworn testimony from Dr. Dorothy Furgerson, the longtime Chief Medical Officer of Planned Parenthood Mar Monte, the largest Planned Parenthood affiliate in the country. Dr. Furgerson signed PPMM’s contract with StemExpress to sell fetal body parts to StemExpress per specimen “determined in the clinic to be usable”, and Dr. Furgerson’s endorsement appears on a StemExpress brochure handed out at National Abortion Federation meetings advertising “fiscal[ rewards” and “financial profits” to the abortion clinics who provided fetal tissue to StemExpress. When asked if the purpose of the brochure was “to obtain more potential sources of fetal tissue,” Dr. Furgerson testified, “Yes, I understood that that’s what they were trying to do.” The video shows StemExpress paid Planned Parenthood solely based on the number of “usable” samples that StemExpress could harvest from PPMM’s abortions, at least an extra $65 per abortion if the customer ordered a fetal organ plus a blood sample. PPMM does over 17,000 abortions a year, and unsealed invoices show PPMM making $25,000 in just 3 months from StemExpress. When asked how much money an abortion clinic could make per year from selling fetal body parts, the founder and CEO of Planned Parenthood partner Advanced Bioscience Resources, Linda Tracy, was forbidden by her lawyer to answer. The video also includes testimony from Dr. Deborah Nucatola, the Senior Director of Medical Services for PPFA from the first undercover video release. When asked when she first found out about Planned Parenthood affiliates “receiving payments for fetal tissue”, Dr. Nucatola testified, “I knew [Planned Parenthood Los Angeles] was getting payments because I was a provider there,” yet testified she never felt the need to check PPLA’s compliance with PPFA policies. Dr. Mary Gatter, the former PPLA Medical Director who established the relationship with “for-profit” biotech company Novogenix, testified that PPFA provided a “waiver” for PPLA to begin the program. 42 U.S. Code 289g-2 broadly forbids the exchange of valuable consideration for fetal tissue. After investigating Planned Parenthood and companies like StemExpress and ABR for over a year, the Senate Judiciary Committee and the House Energy & Commerce Committee’s Select Investigative Panel made criminal referrals for Planned Parenthood and their business partners to the FBI and U.S. Department of Justice. In late 2017, the DOJ announced it had opened a federal investigation, and two southern California companies admitted guilt to selling body parts from Planned Parenthood Orange & San Bernardino Counties against the law in a $7.8 million settlement with the Orange County District Attorney. Last week, the Small Business Administration demanded 37 Planned Parenthood affiliates return $80 million in federal relief loans they fraudulently certified they were eligible for, and 27 Senators called on Attorney General Bill Barr to broaden the DOJ investigation of the Planned Parenthood affiliates’ activities. CMP project lead David Daleiden notes: “The time has come for federal consequences for Planned Parenthood. Planned Parenthood lied to the public and to Congress, but now there is no longer any reasonable doubt that Planned Parenthood sold fetal body parts, commodifying living children in the womb and treating pregnant women like a cash crop. The U.S. Department of Justice must escalate the enforcement of laws against fetal trafficking to the highest level of priority.” Unsealed docs show Planned Parenthood charged $25G for body parts, blood samples within months. Recently-unsealed documents reveal Planned Parenthood charged a bio-specimen company nearly $25,000 for fetal tissue and maternal blood samples in 2012, fueling accusations from opponents that the nation's largest abortion provider violated federal law while exchanging fetal body parts. The invoices were unsealed as part of Planned Parenthood's lawsuit with David Daleiden, the pro-life journalist whose undercover videos prompted both state and federal calls for investigations. According to the invoices, Planned Parenthood Mar Monte charged StemExpress $55.00 per "POC," or products of conception -- another term for fetal remains -- and $10.00 per sample of blood. Three invoices -- dated Aug. 2, Sept. 5, and Sept. 28 -- show the abortion provider charging $5,860, $11,365, and $7,715. That totals $24,940, along with more than 200 POC's. Daleiden argues that the disclosure reveals Planned Parenthood clearly violated federal law, which only allows reimbursements for associated costs rather than for the body part itself. Planned Parenthood has defended itself by claiming that its charges related to transportation and time spent by staff. The invoices don't mention either of those, however, nor do they contain the word "reimbursement." Instead, they assign a fee per body part. Specifically, the previously released contract between those organizations showed that the exchanges were based on "POC determined in the clinic to be usable." Planned Parenthood did not provide specific comment, but pointed Fox News to a more generic backgrounder on Daleiden. "Planned Parenthood has never, and would never sell fetal tissue, and any claim otherwise is absurd," the document reads. It previously announced that it wouldn't accept payments for its fetal tissue program, with its president arguing that doing so should put to rest concerns about Planned Parenthood having "any financial interest in fetal donation." StemExpress, which promises "financial profits" in its brochure, handled all of the services for which Planned Parenthood might legitimately seek reimbursement under the law, Daleiden argued. He pointed to a House Select Panel report suggesting that Planned Parenthood was engaging in "double counting" costs like transportation. Instead, it indicated that the group's costs were "more properly assigned to the middleman procurer or the end user researcher." On Wednesday, Daleiden told Fox News: "The federal law against selling aborted fetal organs and tissues in exchange for 'valuable consideration' was enacted to prevent monetary incentives to turn children in the womb into a commodity. The law lays out the unmistakable difference between a researcher reimbursing a clinic for used up PPE, versus StemExpress paying solely for the number of 'usable' body parts it could collect and then sell from Planned Parenthood's abortions. "Planned Parenthood and StemExpress's business relationship -- sadly not unique to them -- sets quotas for certain types of abortions, treats pregnant women like a cash crop, places a price tag on human beings, and declares that our nation's children are worth more dead than alive," he said. His comments echoed those of former Planned Parenthood director Abby Johnson, who said her clinic in Texas had quotas and sought to "turn every client interaction into a revenue-generating visit." "This is literally what I have been saying for years," Johnson said, responding to the invoices. "They are charging. They have just been line iteming it under different wording...transport, handling, processing, etc...when the process for handling the POC after an abortion isn't any different. "You either throw it in a biohazard bag that stays in the clinic or a Styrofoam container that goes to the procurement company," she added. StemExpress did not respond to Fox News' request for comment. The company's contract with Planned Parenthood specified that POC's include "any fetal organ or other fetal or placental material taken from the human uterus during an abortion." It also outlines "reasonable costs" for things like the removal of fetal organs, disposal services, and "appropriate space for in which Stem-Ex representatives and employees may work." According to Daleiden, those payments violate federal law because they're tied to the usability of extracted body parts rather than merely serving as "associated" costs for handling organs. An email between BioMax, the fake company used by Daleiden, and StemExpress similarly shows StemExpress emphasizing the need for "only viable" fetal liver specimens. The Justice Department has opened an investigation into the organization, although it's unclear how it's proceeded since 2017 when it first made headlines. The Justice Department did not immediately respond to Fox News' request for comment. Planned Parenthood has repeatedly tried to discredit Daleiden as a fraudster who deceptively edited his undercover videos of employees discussing fetal body parts. "David Daleiden and the Center for Medical Progress intentionally waged a multi-year illegal effort to manufacture a malicious campaign against Planned Parenthood," the group said last year. One of its officials added: “This group’s false claims completely fell apart upon closer investigation, and they’ve been exposed as part of an extreme political agenda to outlaw abortion in this country." Fusion GPS, the controversial D.C. firm involved in the notorious "Steele dossier" during the Trump-Russia probe, reviewed the videos and claimed they did not "present a complete or accurate record of the events they purport to depict." Last year, an appeals court contradicted Planned Parenthood's narrative, arguing the videos were "not deceptively edited." A judge awarded Planned Parenthood $2 million in November as part of a civil lawsuit with Daleiden. He's currently facing criminal charges in a prosecution initiated by Sen. Kamala Harris, D-Calif., when she served as California's attorney general. More specifically, the state is charging him under an anti-eavesdropping law. Five of those charges were dropped by a judge who ruled that "there is an absence of probable cause to establish that these conversations were 'confidential communications' as defined by the statute." Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization. Federal law prohibits the commercial sell of human meat and trafficking of fetal tissue for profit and carries a penalty of up to 10 years in prison and a $500,000 fine. (Key Word Is (( 4 Profit )) Per Federal Law and Pedophile's Eating Alive And Aborted Baby and Kids... Is O.K. If Only Sell Human Meat Is At Cost or At A Lost. P.S. Planned Parenthood Only Sell Human Meat At Cost/Lost... After Paying All Employee Hourly Wages and Other Cost To Run A Not-For-Profit Organization. Not only must the organization meet the requirements that the state where it is organized sets for non-profits, but it must also meet complex IRS regulations. These regulations are used not only to determine if the organization is exempt from tax under the organization's activities as a non-profit organization. At Human Meat Project, we value every body and every life at https://humanmeatproject.com/about-us/ We emphasize the source and origins of our human meat to deliver the diversity of our world and reveal the worrying differences of quality of life across the globe. Our organization welcomes every nation to give back to the rest of the world. Hand in hand, we can help each other improve living conditions and the environment for everyone through this global movement. We are calling you, humans, to wake up and take action now. We are not living individually and alone. We need each others to survive. Together we can create a world worth living for. Together we can build a world of humanity and solidarity. Every life is cardinal. Human Meat as Food Source The practice of cannibalism is not uncommon in living beings. In both the animal kingdom and our human history, the consumption of one’s own species has existed. During the discovery of the New World, Christopher Columbus brought back what could be seen as early evidence of cannibalistic practices in modern civilization. The word ‘cannibal’ comes from the name the Spanish gave to the Caribs (Cannibales). The Spanish accused the Caribbean tribe of ritualistically consuming their enemies, but modern-day scholars have doubts that it actually happened. They speculate the Caribs were engaged in an anti-colonial battle with a host of European powers. Many historians now argue that the cannibalism rumors were just a propaganda tactic by the Spanish meant to provoke fear. The word ‘cannibal’ was used as a derogatory term to describe tribal and native people, and became an indirect ethnic slur. Human Meat Donation Mission and Vision ! In order to save the planet from the impact of our modern civilization and lifestyle, we have to make a change in our ideas about consumption and our dietary choices. We face climate change due to waste, pollution, deforestation and overpopulation problems. By donating your body for human consumption, you are taking direct action to help others and lessen the damage of the industrial age. By consuming human meat, we create a change in both our life and the world. By improving the standard quality of life in every country and nation, we can give everyone in the world a good life. Human Meat Nutrition Facts One body can feed up to 40 people* *An average adult male 65kg, only meat Human meat often understated for its nutrition's, human meat protein and fat density could have the same or better than other convenient meat product like beef, chicken and pork. As omnivore, human meat taste and texture is similar to pork, not to mention the quality could be more substantial(depending on Quality of Life ratings). One body contains every essential amino, minerals and vitamins needed for daily intake. Not only one body could feed up to 40 people, it also the most attainable resource for meat and fat consumption. Quality Control How we Select our Donors We make sure our donors are healthy, and without any contagious diseases, health issues, or medications or substances which might be absorbed by people who consume their meat. Health Risk Donors who have medical conditions such as AIDS/HIV, Anyone With COVID-19 Shots and Creutzfeldt-Jakob disease (CJD), hepatitis (HAV/HBV/HCV/HDV/HEV), cancer, tuberculosis, or rabies will be rejected in order to prevent risk to the consumer. There are also other medical condition that might prevent donors from being accepted, such as diabetes, hormone treatments or mental disorders. Rejected Donation In case of rejected donation: If a donor has any medical condition that can be transferred human to human, they cannot be a donor. If a donor has an active cancer, they cannot donate up until the time the cancer has gone into remission or been removed and will have to wait a minimum of one year after the last treatment or procedure. If a donor has a partial remission, they will have to wait a minimum of one year after the procedure and will go through a medical check up to ensure no medications remain in the body. If a donor has gone through full remission after one year, they can be a human meat donor. Quality of Life Quality of Life is a rating system of human meat quality. Every donor that has gone through our quality control procedure and assessment will be rated based on the quality of their life (health and wellness). Why Donate? Over time, the human population has increased rapidly across the globe, leading to a higher demand for food, especially meat products. With this increasing demand, land for residential areas has become more difficult to find and emissions from farms have risen every year, making the lives we lead less sustainable. We believe that by donating bodies and/or organs we can make a change by creating alternative meat consumption options while addressing the value of a person’s body. End Date Sometimes, if a donor is fully committed to donating their body to the society, we can give them an End Date Service. For an End Date Service, a donor can choose any date they want to be harvested. End Date Services are our way of allowing donors to make important arrangements and have time to live their life up until the date they choose to be harvested. We highly advise meat donors think carefully and discuss with their families before choosing a date. When the End Date is near, they will be called in for health and physical evaluations. The Human Meat Project will provide spiritual or religious service if the donor is spiritual or religious. The donor is also allowed to call in their personal spiritual or religious guidance. We believe that by giving these services, we can help the donor to have a peaceful death and produce better quality meat. Privacy We understand the importance of digital data in our daily life. With advance technology and information expanding rapidly the protection of our sensitive data and identity is a step we must take every time we access any digital platforms or internet services. In order to keep our donors’ personal(sensitive) information from unwanted parties. Human Meat Project provides ‘Opt Out’ option for donor whom wish to be a private donator. We, Human Meat Project strongly advised for every one who wish to partake in our cause to read carefully on our ‘terms and condition’ and ‘consent’ thoroughly. Opt Out Every donor can make a choice of ‘Opt Out’ to disclose the followings: Name - Date & Place of Birth - Gender - Privacy and Consent The Importance of Meat Label Just like beef from Australia, or USA, or New Zealand and any other countries, Human Meat Project must stated the origins and information for every donated meat and(or) organs to the public. Only ‘Opt Out’ information will be mark as N/A. Every other information a donor has filled in will be shared to the public in our donor list page and listed on the Meat Label. In every selection the Human Meat Project offers there will be a ‘Quality of Life’ ratings. Quality of Life is based on the physical condition of the most donor’s body, their lifestyle, habit, medical history. The more cleaner a person lives and(or) the healthier their life choices will receive a higher rating. With this, we are encouraging for future human meat donor to live a better life as well to improve living conditions globally to achieve a high ‘Quality of Life’ ratings.

How the Meat Industry Hides the Truth and Corrupt Food Industry Well we’ve all seen the words nitrates or nitrites in processed meat labels. More recently there’s been wave of food manufacturers trying to peddle their products with the advantage of being nitrites free… You may even have come across some cured meat products that say that they have been mixed with celery juice to replace nitrites (Celery juice being a source of natural nitrates). But what is sodium nitrite, what does it do in cured meats and more importantly: Is it bad for you? 11 Unhealthy, Cancer Causing Foods – Backed by Science Cancer is a disease that can arise from numerous factors. Although diet plays an important role in causing cancer, one should never disregard the fact that lifestyle and exposure to environmental chemicals can also increase one’s chance of developing cancer. Statistics disclose that over 50% of cancer cases are caused by lifestyle and the most influential lifestyle factor that can lead to cancer is the drink and food people consume frequently. Here are some of the top unhealthy cancer-causing foods that should be avoided: 1. Artificial Sweeteners Artificial sweeteners, also called sugar substitutes, are compounds that are used instead of sucrose (table sugar) to sweeten beverages and foods. Because artificial sweeteners are many times sweeter than table sugar, lesser amounts are needed to create the same level of sweetness. Today artificial sweeteners and other sugar surrogates are found in a variety of beverages and food; they’re marketed as „diet” or „sugar-free”, including fruit juice, chewing gum, soft drinks, jellies, baked goods, candy, and ice yogurt and cream. These artificial sweeteners included the „first generation” sweeteners such as cyclamate, saccharin, and aspartame, as well as a „new generation” sweeteners such as sucralose, acesulfame-K, neotame, and alitame. There have been more reports to the FDA for aspartame side effects than for all other food additives combined. And, there are over 900 published studies on the health hazards of aspartame. A positive connection between the use of artificial sweeteners, especially saccharin, and risk of bladder cancer in males has been observed in a case-control study of 152 women and 480 men in three provinces in Canada. 2. Genetically-modified organisms What’s the concern? Many people believe that altering the DNA of an animal or plant has a significant effect on a person’s chances of developing cancer. According to the World Health Organization, genetically modified organisms (GMOs) are „organisms in which the genetic material (DNA) has been modified in such a way that it does not occur naturally.” Scientists insert a gene from one organism into another to „change” or „improve” the organism. One research carried out by Caen University in France, which has been peer-reviewed by independent scientists to guarantee the studies were properly conducted showed that up to 70% of females and 50% of males suffered a premature death, rats fed GM corn and traces of Roundup suffered severe organ damage including kidney damage and liver damage and tumors in rats of both sexes fed the GM corn was 2 to 3 times larger than in the control group. „It shows an extraordinary number of tumors developing earlier and more aggressively – particularly in female animals. I am amazed by the extreme negative health impacts.” – Dr Michael Antoniou’s quote. 3. Alcohol Six Health Benefits Of Drinking Spiced Rum The last thing anyone wants to hear is that alcohol is a cause for cancer, but alcoholic beverages are classified by the International Agency for Research on Cancer (IARC) as a Group 1 carcinogen (carcinogenic to humans). IARC classifies regular alcoholic beverage consumption as a cause of liver, colorectum, female breast, oral cavity, larynx, pharynx and esophagus cancers. In addition, also as a probable cause of pancreatic cancer. The World Cancer Report released in 2014 highlighted the role of alcohol in cancer, finding that it accounts for 3.5% of cancers (about 1 in 30 cancer deaths) globally. New studies have shown that even small amounts of alcohol can increase the risk of bowel cancer. An ongoing study of 500,000 people in ten European countries has found that for every 2 units drunk a day, your risk of bowel cancer goes up by 8%. 4. Meat meats The IARC looked at more than 800 studies on the connection between processed and red meat and cancer risk and determined that every 50-gram portion of processed meat eaten daily increases the possibility of colorectal cancer by 18%. The American Institute for Cancer Research (AICR) and the World Cancer Research Fund have also concluded that eating even small amounts of processed meats on a daily basis can increase colorectal cancer risk. Studies show that compared to eating no processed meat, eating 3.5 ounces daily (just a large hot dog), increases colorectal cancer risk by 36%. 5. Dairy Products The fact that we require calcium (Ca) is a poor reason to say we must drink milk because heat or pasteurization renders the Ca practically unassimilable and of very little use to the human body. The average American gets 807 mg of Ca a day from drinking milk. Compare that to daily averages in Brazil (250 mg), Spain (308 mg), Ghana (8 mg), and Taiwan (13 mg). People in these countries get their Ca from other sources like spinach, broccoli, kidney beans, soybeans, almonds, rhubarb, turnips, collards. If you still believe you must drink milk to make your bones strong, here’s a compelling fact: the 5 highest dairy-consuming countries (Sweden, Finland, United States, U.K., and Israel) also have the 5 highest rates of hip fracture, a sign of osteoporosis. A recent study from Clemson University represents the other extreme, controlling for as many aspects as possible by isolating prostate cancer cells out of the body in a petri dish and dripping cow milk on them directly. The scientists chose organic cow’s milk, because they wanted to exclude the effect of extra hormones so that they could test the effect of all the growth hormones and sex steroids found naturally in milk. They discovered that cow’s milk stimulated the growth of human prostate cancer cells in each of fourteen separate experiments, producing an average increase in the cancer growth rate of over 30%. In contrast, almond milk restrained the growth of these cancer cells by over 30%. „We have all been brought up with the idea that milk is good for you. But there is evidence now that the growth factors and hormones it contains are not just risky for breast cancer, but also other hormone-related cancers, of the prostate, testicles, and ovary.” – Prof Plant’s quote. 6. Eggs About 2 million men in the United States are living with prostate cancer. Eggs have zero (0) dietary fiber and about 70% of their calories are from fat, a big portion of which is saturated. Eggs are the most concentrated usual source of choline in the American diet, which may increase the risk of cancer emergence, spread, and lethality. The World Health Organization examined data from 34 countries in 2003 and found that eating eggs is linked with death from rectal and colon cancers. In a Harvard study, entitled Choline Intake and the Risk of Lethal Prostate Cancer, found that those with the highest choline intake had a 70 percent increased risk of fatal prostate cancer. Another recent study found that men who consumed 2 and a half or more eggs/week (that’s just like one egg every 3 days), had an 81% increased risk of lethal prostate cancer. 7. Microwave foods A microwave is a form of non-ionizing radiation. As a matter of contrast, ionizing radiation changes the electromagnetic nature of atoms or ionizes them. Your food is being zapped by high-frequency waves of heat. The Russians subsequently conducted extensive research on microwave ovens. Their findings not only demonstrated a hefty reduction in nutritional content, but alarmingly revealed that carcinogens (cancer-causing substances) were produced when microwaves were used to heat the meat, frozen or fresh vegetables (particularly root vegetables), dairy products, as well as frozen fruits and cereal grains. In short, their findings resulted in a complete ban of microwave ovens in the USSR in 1976. When Dr. Hertel attempted to publish his findings in 1992 to warn the public, there was quick action from the „Swiss Association of Dealers for Electro-apparatuses for Household and Industry” who forced a gagging order and Dr. Hertel was found guilty of „interfering with commerce” and he was not allowed to publish his findings. There are no atoms, cells or molecules of any organic system able to withstand such a violent, destructive power for any extended period of time, not even in the low energy range of milliwatts (mW).” – Dr. Hans Hertel’s quote. One study found 60 seconds of microwaving garlic depreciated the food of its alliinase, garlic’s primary cancer-fighting ingredient. This extensive study established that broccoli, when microwaved with a little bit of water, loses up to 97 percent of its beneficial antioxidants. Steamed broccoli only lost 11 percent or less. Some amounts of phenolic compounds and glucosinolates were also destroyed. The study was published in The Journal of the Science of Food and Agriculture, November 2003. 8. Soda Soda is the second most-consumed drink in the United States, and it’s because adults and children alike are gulping down abundant amounts of bubbly artificial liquids without a practical sense of health consequences. A chemical called 4-methylimidazole, found in the composition of some caramel colors and which is used to give colas a brown color, may also increase cancer risk in those that ingest beverages containing it. In 2015, Public health researchers have analyzed soda consumption data in order to identify people’s exposure to a potentially carcinogenic byproduct of some types of caramel color. The results were that between 44% and 58% of people over the age of six could be „unnecessarily” increasing their cancer risk by drinking at least 1 can of soda per day, according to researchers from the Johns Hopkins Center for a Livable Future. 9. Foods that are smoked Smoked foods are linked with an increased risk for certain cancers due to the presence of cancer-causing compounds – carcinogens. The potential risk linked with grilled foods comes from the development of heterocyclic amines (HCA), chemical substances formed when fat from food (usually animal protein) hits the flames from grilling. Unlike meat, vegetables and fruits don’t create carcinogens when they char as the formation of HCAs depends on the presence of creatine, which is usually found in muscle tissue. The lack of fat also signifies there are no flare-ups that can create smoke. Epidemiologists first noticed an association between the consumption of smoked foods and stomach cancer in the 1960s. Russia, Japan, and Eastern Europe, where smoking is a common way to preserve fish and meat, became laboratories for gastric cancer research. Source. “There is some evidence to suggest cooking meat at high temperatures, such as ­barbecuing, can form chemicals that may increase the risk of cancer.” – Jessica Kirby’s quote, from Cancer Research UK. 10. Canned foods The world’s largest brands and food companies continue to coat their metal food cans with bisphenol A (BPA), which has been shown to genetically alter the brain cells of rats. Much thermal paper, plastic goods, water lines, and many dental composites also contain BPA. In 2009 The Endocrine Society issued its first-ever scientific statement on BPA: „Furthermore, when scientists have exposed human cell cultures to bisphenol A, they have seen increased breast cancer cell proliferation and damage to DNA. Recent study found that when pregnant mice drank water laced with bisphenol A at environmentally relevant doses, it changed the long-term hormone response of their offspring in ways that could increase the offspring’s risk for developing breast cancer. Even more worrying, recent proofs demonstrate that bisphenol A exposure may reduce the efficacy of hormonal and chemotherapeutic treatments for breast cancer.” 11. Hydrogenated oils Hydrogenated and partially hydrogenated oils are developed from otherwise nontoxic, natural elements. To make them hydrogenated, oils are heated in the presence of hydrogen and metal catalysts. An example of complete hydrogenation is margarine. Vegetable oils contain a very high concentration of Omega 6 fatty acids. These Omega 6 acids oxidize easily. Omega-3 fatty acids have been shown to reduce inflammation and protect against cancer. Unbalanced levels of Omega-6 and Omega-3 fats have been associated to many types of cancers and a host of other problems. Hydrogenated oils are used to preserve processed foods and keep them looking appealing for a long as possible. Hydrogenated oils influence (in a bad way) our cell membranes’ structure and flexibility, which is connected to cancer. Source. Conclusion If this list of cancer-causing foods will make you think before you buy, it will definitely help reduce the occurrence of cancer and many other health problems. Do your health and well-being a big favor by eliminating these unhealthy foods and beverages from your diet completely. Focus on eating whole foods with plenty of fresh fruits and vegetables. Both Sodium nitrate and nitrite are a form of salt that have been used for curing and preserving meats since the early 1900’s. Nitrate being a more natural form and nitrite mostly created in a lab. In truth, nitrites have revolutionized the processed meat industry over the past 100 years or so and it is because of this group of salts, that manufacturers have been able to improve food safety and sell cured meats that don’t go bad for days and even weeks; Nitrites prevent a dangerous food poisoning condition called ‘Botulism’ that can be life threatening, they keep the meats from going rancid by preventing the process of lipid oxidation and through a similar process, they keep cured meat looking a nice pink color by reacting with heme proteins and metal ions, effectively neutralizing them as free radicals. As an added bonus, they even give cured meats a certain flavor as these salts are sometimes dubbed as ‘saltpepper’. SO WHY THE BAD REP? As with most things in life, you have a good side and then you have a darker side -which we, as consumers- need to be aware of; Nitrites can change into harmful carcinogenic chemicals called ‘N-Nitroso compounds’ or ‘nitrosamines’. This can happen when you super heat cured meat such as deep frying bacon or charring your favorite piece of hot dog on the barbecue. But research also suggests it can happen naturally in the acidic conditions in your stomach. One way of preventing or neutralizing the effect of this chemical is by the addition of ascorbic acid (vitamin C). This is why (thankfully) you find that a lot of the cured meat labels have a mandatory amount of vitamin C and sometimes even E as a counter measure to nitrites. Don’t vegetables also contain nitrates? Many vegetables certainly do contain high amounts of nitrates (that can at least in theory change into nitrites) but research has shown that they also contain a lot of naturally occurring phytochemicals as well as C and E vitamins that appear to neutralize the harmful effects of nitrates. Moreover, vegetables do not contain the heme protein and lipids found in meat which are suspected to play a role in the formation of ‘N-Nitroso compounds’ in our intestines. The good news: There are a number of reasons why we can feel a little bit better with the processed meats we find today on our supermarket shelves: We mentioned vitamins C and E being used as a way to neutralize the possible bad effects of nitrites. More importantly however, is that the amounts of nitrites found today are significantly lower that what they were in 1970’s and this is due to improved regulations and manufacturing methods. Conclusion Eat cured meats in moderation: and if you’re willing to put in a little extra effort, you may be rewarded by a lot of great choices and options you may not have been aware of. In the supermarket, head for the fresh meat section instead of the deli and pick up some fresh sausages that are a great substitute for the canned or frozen options since they are usually never prepared with nitrites. If you come across cured meats treated with celery juice, please keep in mind that these meats do not ‘keep’ as well as those treated with nitrite salt so a good idea is always to make sure you cook them thoroughly. Never super heat processed meat: Never under any circumstance should you super heat, deep fry or chargrill any type of cured meat such as salami, hot dogs, bacon or cold cuts. This increases the chance of forming the very harmful ‘N-Nitroso compounds’. Cold cuts in the deli are better than the pre-cut ones: Cold cuts that are sold in the form of large uncut rolls in the supermarket contain a lot less nitrites and other additives compared to those that are vacuum packed and sold as chilled cold cut slices or sausages. Children below the ages of 6 are particularly susceptible to the harmful effects of nitrates in foods and they are far better off avoiding these entirely. Some research suggests that their stomach acids may not be powerful enough to break down the ‘N-Nitroso compounds’ if and when they form. Replace cured meats in sandwiches with home cooked meats: Chicken or turkey breast that you cook and prepare at home can be a great substitute for supermarket cold cuts; A cooked bird can keep for a few days in the fridge and all you have to do is cut out some slices on a piece of whole wheat bread with a little bit of your favorite condiment… Good bye deli cuts… But you’ll also say goodbye to a host of other food additives such as modified food starch, mono sodium glutamate, high fructose corn syrup, phosphate salts, glycerin, emulsifiers and a whole host of other food additives that the processed meat industry simply cannot do without… But you certainly can. The Side Effects of Sodium Nitrite – E250 Sodium nitrite is an inorganic substance with the chemical formula NaNO2. It is a white to slightly yellowish crystalline powder that is very soluble in water and also hygroscopic (the ability of a substance to attract and hold water molecules). It has the E number E250. Nitrites are precursors of carcinogenic substances – nitrosamines, which are formed in the stomach from proteins and nitrites, and accelerate the formation and growth of cancer cells throughout the body. High concentrations may react with hemoglobin. Uses It is the ingredient that gives a product like ham its taste and color. Without it, these products’ shelf life would be shortened considerably. Almost all processed meats are made with this compound: hot dogs, breakfast sausage, lunch meat, bacon, and meats in canned soup products. It is also used in medicine, as an intestinal relaxant, vasodilator, bronchodilator, and as an antidote to cyanide poisoning and hydrogen sulfide poisoning. E250 is used: in the manufacture of rubber chemicals; in metal coatings for detinning and phosphatizing; as a corrosion inhibitor; as a laboratory reagent; in photography; in printing and dyeing textile fabrics; in manufacturing diazo dyes. The use of E250 is banned in Sweden, Norway, Canada, and Germany. Hazards & Side Effects of Sodium Nitrite in Food Cancer Cancer is one of the main causes of mortality and morbidity worldwide, with about 14 million new cases every year. Worldwide, every year over 10 million death are due to cancer. A preeminent concern about E250 is the formation of carcinogenic nitrosamines in meats containing it when meat is overcooked or charred. Such carcinogenic substances can also be formed from the reaction of nitrite with secondary amines in the human stomach, and also during the curing process used to preserve meats. A study by the University of Southern California and the Cancer Research Center of Hawaii suggests a connection between eating processed meats and the risk of cancer. The study followed 190,545 people (approximately 45 percent of the study participants were men), aged 45-75, for 7 years. At the beginning of the study, all participants completed a self-administered comprehensive questionnaire that included a detailed dietary assessment, as well as sections on demographic factors, height and body weight, lifestyle factors other than diet, including smoking history, history of previous medical conditions, including diabetes mellitus and familial history of cancer. They concluded that people who ate the most processed meats had a 67 percent higher risk of pancreatic cancer than those who ate the least amount. Also, among the study participants included in the analysis, 482 developed incident exocrine pancreatic cancer during the 7 years of follow-up. Further, the results raise the possibility that individuals might reduce their risk of pancreatic cancer by lowering the consumption of processed and red meat. Heart Disease & Type 2 Diabetes Mellitus Every year, close to 525,000 people in the United States have their 1st heart attack. Moreover, 210,000 who have already experienced a heart attack have another. According to a recent study, eating too much-processed meats to diabetes and heart disease. Interestingly enough, the researchers did not find that consuming unprocessed meat at the same rate led to nearly the same risk. What’s the difference between the meats that contain comparable amounts of saturated fat and bad cholesterol (LDL)? The processed meats had four times the amount of sodium and 50% more E250. Pregnancy E250 has been formally assigned to pregnancy category C by the FDA. This substance has caused fetal death in humans as well as animals. There are no controlled data on human pregnancy. In addition, it is not allowed in products intended for children under six months. Little children have a different type of hemoglobin, which is much more reactive toward nitrites than normal hemoglobin. Migraines The consumption of E250 has also been associated with the triggering of migraines in individuals who already suffer from them. This condition is an extraordinarily prevalent neurological disease, affecting 1 billion worldwide and 38 million Americans. Interestingly, it affects three times as many women as men, the main reason for this higher rate being most likely hormonally driven. The main symptom of a migraine is an intense headache on one side of the head. Other symptoms include: increased sensitivity to sound and light; vomiting; nausea. Vegetables & Nitrates A 2008 report by the European Food Safety Authority states that there is no reported risk of eating high amounts of nitrates in vegetables. Higher levels of nitrate tend to be found in leaves, whereas lower levels are found in seeds or tubers. Thus, leaf crops such as lettuce and spinach usually have higher nitrate concentrations. Even so, the health benefits of eating those vegetables far outweigh the risks. The nitrates in those vegetables don’t have the same effect on our bodies as the ones that are artificially added to meats because these veggies also contain vitamins E and C, which inhibit the formation of those N-nitroso compounds. Chlorine Dioxide – Side Effects (Autism) And Uses (Mouthwash) Chlorine dioxide is a chemical substance with the molecular formula ClO2. It was discovered in 1814 by Sir Humphrey Davy. This yellowish-green gas crystallizes as bright orange crystals at −59° C. As one of the several oxides of chlorine, it is an oxidizing agent used in bleaching and in water treatment. Uses Nowadays over 95 percent of the chlorine dioxide produced in the world is made from sodium chlorate and is used for pulp bleaching. A much smaller, but important, market for ClO2 is its use as a disinfectant. One of the most important characteristics of this substance is its high water solubility, particularly in cold water. The first commercial application was in 1944, as a biocide/taste and odor control agent in domestic water at Niagara Falls in the USA. Since 1999, a growing proportion of this compound was made globally for small-scale applications and water treatment has been made using the chlorate, hydrogen peroxide and sulfuric acid method, which can produce a chlorine-free product at high efficiency. As a disinfectant, it is effective at low concentrations due to its unique traits. Furthermore, it is used for bleaching of wood pulp. Mouthwash It is also used in some brands of mouthwash since it is extremely effective in eliminating bad breath. For instance, according to a 2010 study that was done at the Department of Oral Health Promotion, Japan, rinsing with the mouthwash containing ClO2 for 7 days, morning bad breath decreased substantially. Side Effects of chlorine dioxide Chlorination of potable water supplies high in organics may yield carcinogenic substances such as trihalomethanes. ClO2 has been proposed as an alternative disinfectant to chlorine. However, it is a strong oxidant that forms considerable amounts of chlorite when mixed with potable water supplies, and chlorite is similar to nitrite in its molecular structure and may be similar in its mechanism of methemoglobin production. Chlorites and nitrites are thought to act synergistically to produce MetHb. Neonates and persons with G-6PD (an enzyme, glucose-6-phosphate dehydrogenase, which is important for assuring a normal lifespan for red blood cells and for oxidizing processes) deficiency are likely to be unusually susceptible to MetHb formation from these substances because their red cells lack the metabolic machinery to adequately protect against oxidant stress. Considering that male blacks represent the largest population in the United States to be G-6PD deficient, black male neonates may represent the group at highest risk to the use of this chemical substance as a disinfectant in the nation’s water supplies. (1) On July 30th, 2010 and on October 1st, 2010, the FDA warned against the use of the product „MMS” or „Miracle Mineral Supplement”. Miracle Mineral Supplement is a toxic solution of 28 percent sodium chlorite in distilled water. The product contains essentially the same chemical as industrial-strength bleach before „activation” with a food-grade acid. The name was coined by Jim Humble in his 2006 book – The Miracle Mineral Solution of the 21st Century. Autism Autism is a spectrum disorder that causes behavioral and social problems. The symptoms of autism are typically both behavioral and social: Behavioral symptoms include: having problems sleeping; being less or more sensitive to sensory stimulation, like – loud noises; becoming preoccupied with specific parts of an object, like – the wheels on a car; an inability to cope with changes to their environment or routine; developing a high level of skill in certain areas, like – art or mathematics; having obsessive interests in specific topics; distancing themselves from others; repetitive behaviors, like – rocking from side to side or saying the same thing over and over again. Social symptoms include: difficulty understanding perspectives other than their own; facial expressions which do not match the context of communication; avoiding eye contact; discussing their interests in great detail; responding inappropriately to others; difficulty maintaining or initiating a conversation. Children with autism spectrum disorder frequently have co-occurring conditions, like: developmental delays; gastrointestinal problems; immune disorders; epilepsy. MMS has been marketed as a treatment for a variety of conditions, including cancer, HIV, autism, and acne. The Food and Drug Administration warnings informed consumers that Miracle Mineral Supplement can cause severe harm to health and stated that it has received many reports of nausea, life-threatening low blood pressure caused by dehydration, severe vomiting, and diarrhea. Miracle Mineral Supplement is not approved for the treatment of any affliction and, according to the United States Environmental Protection Agency, chronic exposure to small doses of this toxic compound could cause reproductive and neurodevelopmental damage. Source – 1 5 thoughts on “Chlorine Dioxide – Side Effects (Autism) And Uses (Mouthwash)” Dad Longsworth June 24, 2016 at 5:36 am I am aware that chlorines reaction with organics in water creates carcinogenic compounds. There is no long term evidence that shows cancer in humans from chlorine in drinking water, but the EPA has taken precautions and has set limits in parts per billion on some of the compounds as a better safe than sorry response. On the flip side, the Number 1 killer in the world is waterborne diseases,malaria,cholera, dysentery, ect…Estimates suggest over 1.5 million deaths annually from these diseases worldwide. These diseases are limited to only a few cases annually in the United States, where all public potable water has treatment standards in which chlorine is used in 99% of public municipalities disenfection treatment process. Take your pick of the lesser of two evils. Nowadays It’s common to degrade the role of public safety in modern water treatment, there are some horror stories “i.e. Flint”. But I’d be more concerned about the carcinogenic pesticides and fertilizers on most all foods from salad to rice. And if you live in a city, as most do in the US, breathing the exhaust from transportation and industry is certainly carcinogenic at much higher levels than drinking water may have. Just my opinion. Sodium Benzoate (E211) – Side Effects (Allergies) & Uses (Cosmetics) Sodium Benzoate (E211) – Side Effects (Allergies) & Uses (Cosmetics) A few animal reproduction studies have established an adverse effect on the fetus. More importantly, currently there are no well-controlled and adequate studies in humans, therefore, it is recommended to avoid foods and drinks containing this substance during pregnancy. Allergies Allergies occur when the immune system reacts to a foreign substance, like – bee venom, pollen, or pet dander as well as a food which doesn’t cause a reaction in the majority of people. An estimated 50 million adults in the United States suffer from allergies every year. For some people can also produce mild allergy symptoms, which can include – localized itching, cough, redness, rash, swelling, or congestion. Symptoms usually appear within minutes to several hours after ingesting foods containing this compound. Cancer Cancer has a big impact on society across the world and in the US. For instance, there will be more than 600,920 cancer deaths and 1,688,780 new cancer cases diagnosed in the United States in 2017. Also, according to a recent report, the U.S. ranks 8th for cancer in women and 10th in the world for cancers in men. In addition, men have a higher chance of developing cancer than women. Consuming foods and drinks containing this compound may promote various types of cancer, due to the fact that when is combined with ascorbic acid, it transforms in benzene, that according to studies can definitely cause certain types of cancers. Lastly, people who have experienced benzene poisoning needing medical treatment show a notable risk of mortality from leukemia. Is It Vegan? Yes, because is produced by reacting sodium hydroxide with benzoic acid. Acacia Gum (Gum Arabic) – Side Effects, Uses, Probiotic, Substitute Acacia gum, also known as gum arabic, is a type of soluble fiber sourced, free from color and odor. It is a complex mixture of polysaccharides and glycoproteins and is the original source of the ribose and sugars arabinose, both of which were first discovered and isolated from it. Originally, it was collected from Acacia nilotica which was called the „Gum arabic tree”. Nowadays, it is mostly collected from two related species, namely Vachellia (Acacia) seyal and Senegalia (Acacia) Senegal. The wood of the acacia tree, native to parts of Pakistan, Africa, and India, is known for its strength, inelasticity, and durability. It is moist and quickly growing sapwood makes it a desirable wood for railway embankments. It would not be entirely inaccurate to think of that this tree as a tree-sized, woody, spiny bean. This plant is part of the family Mimosacaea, that is a close cousin of the legumes as well as it is related to the mimosas of the southern US. It has been considered as a safe dietary fiber by the US FDA since the 1970s. Other names: Acacia senegal, Acacia arabica, Acacia verek, Arbre à Gomme Arabique, Bomme Arabique, Bum Senegal, Bummae Momosae, Bomme de Senegal, Goma Arábiga, Gomme Acacia, Gomme d’Acacia, Gomme Arabique, Gomme Sénégal, Gommier Blanc, Kher, Khadir, Kumatia, Senegalia senegal, Mimosa senegal. Uses It is generally accepted as a food additive in many countries, known by its official name as E414. It is a key ingredient in traditional lithography and is used in paint production, printing, glue, cosmetics, and many industrial applications, including viscosity control in inks and in textile industries, though less costly materials compete with it for many of these roles. It is an essential ingredient in shoe polish and can be used in making homemade incense cones. Also, is also used as an adhesive, for example on postage stamps, envelopes, and cigarette papers. E414 is also utilized by the food and drug industries as an emulsifying agent because it helps hold mixtures together when they usually wouldn’t blend well. Additionally, it is used in dairy products, soybean products, canned foods, essential oils, soft drinks, and syrups (gomme syrup), hard gummy candies, confectionery, and other foods. This compound can also be found in pills and cough syrups. It’s also an ingredient in many snack foods and sweets, like marshmallows and gumdrops, as well as in some traditional Arabic desserts. In addition, it can be easily added to a soup or smoothie, without altering the texture or taste. Probiotic It also poses some health benefits due to its soluble fiber content. For example, individuals who ingested 30 grams of this compound per day for one a half month, have a lower body mass index, according to a 2012 study issued in the “Nutrition Journal.” Interesting Facts of E414 In 1997, when the United States government brought sanctions against Sudan, the world’s biggest producer of the gum arabic, for giving refuge to Islamic terrorists, lobbyists protested and as an outcome, the only product exempt from an export ban was acacia gum. The United States said such a ban would have hurt the country’s food industry. The Egyptians used it as a fixative for ink and to coat the bandages of mummies. This plant is repeatedly mentioned in ancient Egyptian inscriptions. Side Effects of Acacia Gum (Gum Arabic) The common side effects of acacia fiber are bloating, gas, and loose stools. Less commonly, it can cause allergic reactions, such as conjunctivitis and rhinitis. Allergic Reactions In 2018, there were more than 17.9 million American adults diagnosed with some type of allergic reaction. It should also be used with extreme caution in persons who are on medication for respiratory diseases, as the E414 when used in conjunction may trigger off an allergic reaction. Any signs of eruptions on the skin, rashes, wheezing or asthmatic attacks should be promptly treated. The fiber content of E414 also interferes with the proper absorption of drugs taken in oral form. It is recommended to take this plant at least 4 hours prior or after taking Amoxicillin. Further, it should be avoided when the person is on a prescription of drugs containing tannin. This is because the tannins present in the plant may lead to oesophageal and oral cancer when taken along with other medications. Pregnancy & Breastfeeding In 2018, there were more than 17.9 million American adults diagnosed with some type of allergic reaction. It should also be used with extreme caution in persons who are on medication for respiratory diseases, as the E414 when used in conjunction may trigger off an allergic reaction. Any signs of eruptions on the skin, rashes, wheezing or asthmatic attacks should be promptly treated. The fiber content of E414 also interferes with the proper absorption of drugs taken in oral form. It is recommended to take this plant at least 4 hours prior or after taking Amoxicillin. Further, it should be avoided when the person is on a prescription of drugs containing tannin. This is because the tannins present in the plant may lead to oesophageal and oral cancer when taken along with other medications. Pregnancy & Breastfeeding Arabic gum is not recommended in pregnant or breastfeeding women. It is considered to interact with iron-containing supplements and some drugs may even trigger off an allergic reaction. This can have adverse effects on the well-being of a pregnant woman. Thus, acacia is best avoided during pregnancy. The plant might interact with your medication and create complications. So, it is important for you to consult your physician before consumption of E414, in case you are under any form of medicines, particularly for high LDL cholesterol or respiratory problems of high blood pressure. In addition, a moderate additional hypotensive effect may be observed with the concomitant use of E414 and anti-hypertensive drugs. Substitute A good substitute for this food additive is the Q-Naturale emulsifier, which can be used in juices, iced teas, fortified waters, and herb-based drinks, and coffee. Theobromine Poisoning Side Effects & Theobromine vs Caffeine Theobromine, a diuretic drug and a major constituent of cocoa, belongs to a class of alkaloid molecules known as methylxanthines. Its chemical formula is C7H8N4O2. Methylxanthines naturally occur in as many as 60 different plant species and include theophylline (the primary methylxanthine in tea) and caffeine (the primary methylxanthine in coffee). Its name is derived from the name of the cacao tree genus and doesn’t contain bromine (a chemical element, symbol Br), as its name might indicate. It was first discovered in 1841 in cacao beans by Russian chemist Alexander Voskresensky. It shares a very much alike structure to that of another well-known purine and xanthine derivative, known as caffeine, except it contains one more methyl group. It is also known as Riddovydrin, Riddospas, Santheose, Theobrominum, Seominal, Theominal, and Theoguardenal. This compound has a bitter taste and is the main ingredient in chocolate. It is mainly found in cocoa beans (approximately 25 g/kg) and, consequently in chocolate. Different types of chocolate contain different amounts of this substance. Theobromine levels are higher in dark chocolates (approximately 10 g/kg) and lower in milk chocolates (1-5 g/kg). High-quality chocolate tends to contain more of this compound than lower-quality chocolate. Furthermore, it is also present in the leaves of the tea plant and cola nuts, Ilex paraguariensis (Yerba mate), and the guarana berry. Symptoms Of Theobromine Poisoning (Or Chocolate Poisoning) In Humans And Its Side Effects It is an overdose reaction to the xanthine alkaloid theobromine. The amount found in chocolate is small enough that chocolate can, in general, is safely consumed by humans. The poisoning may result from the acute or chronic consumption of large quantities of chocolate, particularly in the elderly. The first signs of chocolate poisoning are vomiting, nausea, diarrhea, and increased urination. Other signs may include hyperirritability, hyperexcitability (an excessive reaction to stimuli), excessive panting, tachycardia (a rapid heart rate), muscle twitching, and ataxia (a lack of muscle coordination). These signs can progress to epileptic seizures, cardiac arrhythmias, heart attacks, internal bleeding, and eventually death. In the human body, theobromine levels are halved between 6-10 hours after consumption. Dogs, horses, cats, and other animals cannot metabolize theobromine quickly. This causes the above effects to be much more severe than is the case of humans. The specific notable side effects of toxic levels of theobromine in animals include – vomiting, diarrhea, increased urination, muscle twitching, hyperactive behavior, excessive panting, dehydration, digestive problems, seizures, and rapid heart rate. Some of these symptoms, like the rapid heart rate, can ultimately lead to death. According to the National Hazardous Substances Database: „It has been stated that „in large doses” it may cause anorexia and nausea and that daily intake of 50-100 g cocoa by humans has been linked with trembling, sweating and severe headache.” Theobromine vs Caffeine – Effects & Differences Caffeine and theobromine are similar in that they are related to alkaloids. Theobromine is weaker in both its inhibition of cyclic nucleotide phosphodiesterases and its antagonism of adenosine receptors. Hence, it has a lesser impact on the human central nervous system than caffeine. But, it stimulates the heart to a greater degree. While it is not as addictive, it has been cited as possibly causing addiction to chocolate. Additionally, it has also been identified as one of the substances contributing to chocolate’s reputed role as an aphrodisiac. A study conducted in Utah between 1983 and 1986, and published in 1993, showed a possible connection between theobromine and an increased risk of prostate cancer in older men. This connection was not found to be linear for aggressive tumors. The connection may be spurious but is plausible. Prenatal and infant exposure to theobromine appeared possibly be linked with hypospadias and testicular cancer in one population study. Anxiety Anxiety is feelings of nervousness and worry, and in intense forms, anxiety can manifest in a group of disorders with the medical term of anxiety disorders. Examples of anxiety disorders include: substance-induced anxiety disorder; agoraphobia; specific phobias; social phobia (social anxiety disorder); separation anxiety disorder; panic disorder; generalized anxiety disorder. On its own, caffeine does not create anxiety, however, if you already have increased anxiety, it can cause these symptoms to become worse. Stimulant On the other hand, caffeine is a central nervous system stimulant. Caffeine can temporarily make you feel more energetic and awake, however, it can give you the jitters. According to the FDA, more than 90% of the world’s population consumes this stimulant in some form or the other. Up to 400 milligrams (mg) of caffeine per day is safe for most healthy adults, which’s about the amount of caffeine in 10 cans of cola 4 cups of brewed coffee, or 2 “energy shot” drinks. Bottom Line Both are unnecessary stimulants for the body and should be consumed sparingly. JBS Foods, the world’s largest meat supplier and a recent ransomware victim, revealed on June 9 that it paid $11 million to hackers. The chief executive of the company’s United States division, Andre Nogueira, said it was a deal to prevent future attacks. Nogueira told the Wall Street Journal that making the payment was a “very painful” but necessary decision — even though the company was able to restore most of its systems from its own backups. The payments were made in bitcoin, as is typically the case in these attacks. The revelation comes after the CEO of Colonial Pipeline, which was attacked weeks earlier, admitted to paying roughly $4.5 million in ransom and as a spate of high-profile ransomware attacks have disrupted the gas, transportation, and insurance sectors. You may not have heard of JBS Foods before, but depending on your dietary restrictions, you’ve probably eaten the world’s largest meat supplier’s wares. On May 31, the company revealed it was hit the day before by what it called an “organized cybersecurity attack” on its North American and Australian systems, and it was in the process of restoring them with backups. JBS said on June 3 that it had fully restored global operations, avoiding a prolonged shutdown that could have affected meat prices given JBS’s dominance in the industry. JBS didn’t admit that the cyberattack was ransomware until June 9, but the White House said on June 1 that the attack was indeed ransomware. The FBI announced the following day that the attack likely came from a hacker organization known as REvil or Sodinokibi, which is believed to be based in Russia. Ransomware is malware that encrypts its target’s systems. The hackers then demand a ransom to unlock the files. In some cases, the hack also gains access to the target’s data, and the ransom will also guarantee it won’t be made public. JBS said it did not believe any of its data was compromised in the attack. “Attackers are operating like a well-oiled business industry, yielding high profits in a year that most businesses struggled,” said Nick Rossmann, global lead for threat intelligence at IBM Security X-Force. “Why? The new ransomware business model is relentless, extortive, and paying off.” The attack forced JBS to close all of its beef plants in the United States temporarily, according to Bloomberg. One of its Canadian plants was also affected, and the company paused beef and lamb kills in Australia, presumably until the plants needed to process that meat were back online. The attack mirrored the Colonial Pipeline shutdown in May. Colonial, which supplies the East Coast of the United States with nearly half its fuel, was shut down for several days when a ransomware attack locked up some of its systems. The pipeline itself wasn’t affected, but the company took it offline as a precautionary measure. The shutdown caused gas shortages and price increases in some states, although those were likely from panic buying in anticipation of shortages rather than actual shortages. The pipeline was back online in less than a week, and the company admitted to paying a ransom of about $4.4 million in bitcoin. An enterprising criminal group called DarkSide, which offers a sort of “ransomware as a service” business model, was behind the attack, though the group that contracted DarkSide’s services has not yet been identified. DarkSide itself appears to have gone dark in the fallout from the attack. REvil’s business model is thought to be very similar to DarkSide’s. “Hackers are going after bigger and more high-profile targets because they know they can be successful,” Ekram Ahmed, a spokesperson for cybersecurity company Check Point Software Technologies, told Recode. “When there are headlines out there that the Colonial Pipeline actually paid $4.4 million in ransom, the ransomware business attracts new entrants. We can expect things to get worse, and I firmly believe ransomware is now a full-blown national security threat.” Deputy National Security Advisor for Cyber and Emerging Technology Anne Neuberger sent a letter to corporations on June 3, urging them to take “critical steps” to protect themselves from threats that she described as “serious” and “increasing.” And the Department of Justice is reportedly stepping up its response to the ransomware threat with a new Ransomware and Digital Extortion Task Force, which was announced in April and credited with recovering much of the ransom Colonial paid in June. Yet these developments still signal a troubling trend in ransomware attacks, especially those that could cause massive disruptions. Ransomware attacks have become increasingly common, though hackers usually go for smaller, more vulnerable targets that are likelier to have poor cybersecurity and pay the ransom to get their systems back online as quickly as possible. Cryptocurrencies, such as bitcoin, have made it much easier for hackers to receive ransoms. And, as DarkSide shows, hackers have become much more organized in their efforts. “Ransomware is big business right now,” Ahmed said. “We’re seeing a staggering 102 percent overall increase in the number of organizations affected by ransomware this year, compared to the beginning of 2020.” The average cost of recovering from a ransomware attack appears to have doubled as well, according to a recent report from cybersecurity firm Sophos, and is higher than the ransom itself. One company, Chainalysis, determined that $350 million was spent on ransomware payments in 2020. But it can be hard to know the full scale of attacks and ransoms paid because many companies don’t report them in the first place. CNA Financial Corporation, one of the largest insurance companies in the United States, paid $40 million in ransom last March, which was only revealed two months later when it was leaked to Bloomberg. When the victim is a massive company that is a crucial part of a supply chain, however, attacks can’t be covered up so easily. It seems that hacking groups aren’t worried about getting caught, are becoming more brazen, and are going after bigger fish — or, in the case of JBS, cows. Clostridium perfringens bacteria are one of the most common causes of food poisoning. CDC estimates that the bacterium causes nearly 1 million foodborne illnesses in the United States every year. C. perfringens makes spores, which are inactive forms of the bacterium that help it survive heat, dryness, and other environmental conditions. Under certain conditions, such as when food is kept at an unsafe temperature (between 40°F and 140°F), C. perfringens spores can transform into active bacteria, which multiply in the food. After someone eats food containing C. perfringens, it can produce a toxin (poison) that causes diarrhea. Foods cooked in large batches and held at unsafe temperatures are typically involved in outbreaks of C. perfringens food poisoning. Specific foods commonly linked to C. perfringens food poisoning include Poultry, such as turkey and chicken Meat, such as beef and pork Gravy Outbreaks of C. perfringens food poisoning tend to happen in settings where large groups of people are served and keeping food at proper temperatures may be difficult—for example, hospitals, school cafeterias, prisons, nursing homes, and large events with catered food. Most of these outbreaks happen in November and December. Many of them have been linked to popular holiday foods, such as turkey and roast beef. Symptoms Most people with C. perfringens food poisoning have diarrhea and stomach cramps but no vomiting. Symptoms usually begin 6 to 24 hours after swallowing the bacteria. Symptoms can start suddenly and usually last for less than 24 hours. People with diarrhea should drink plenty of fluids to prevent dehydration. Diagnosis and Treatment C. perfringens food poisoning is diagnosed when a laboratory test detects the bacteria or toxin in a patient’s stool (poop) sample or the bacteria are found in food linked to the illness. But most people with C. perfringens food poisoning do not receive a diagnosis. That’s because clinical laboratories do not routinely test for C. perfringens, and public health laboratories usually test for it only when it is the suspected cause of an outbreak. Most people recover from C. perfringens food poisoning without antibiotics. Drink extra fluids as long as diarrhea lasts to prevent dehydration. Prevention Cook food to a safe internal temperature to kill germs. Use a food thermometer to check, especially whole poultry and large meat roasts. Keep cooked food at 140°F or hotter or 40°F or colder if it will not be served and eaten soon. Refrigerate leftovers at 40°F or colder within 2 hours after cooking the food or removing it from an appliance that’s keeping it at a safe internal temperature. Refrigerate within 1 hour if the food is exposed to temperatures above 90°F, like a hot car or picnic. It is OK to put hot foods directly into the refrigerator. Divide large pots of food, such as soups and stews, and large cuts of meats, such as roasts, into small quantities to help it cool quickly in the refrigerator. Reheat leftovers to 165°F or hotter before serving. Following four simple steps at home—Clean, Separate, Cook, and Chill—can help protect you and your loved ones from food poisoning. Clean: Wash your hands and surfaces often. Germs that cause food poisoning can survive in many places and spread around your kitchen. Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating. Always wash hands after handling uncooked meat, chicken and other poultry, seafood, flour, or eggs. Wash your utensils, cutting boards, and countertops with hot, soapy water after preparing each food item. Rinse fresh fruits and vegetables under running water. Separate: Don’t cross-contaminate. Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate. When grocery shopping, keep raw meat, poultry, seafood, and their juices away from other foods. Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator. Store raw meat, poultry, and seafood in sealed containers or wrap them securely so the juices don’t leak onto other foods. Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won’t be cooked. Raw chicken is ready to cook and doesn’t need to be washed first. Washing these foods can spread germs to other foods, the sink, and the counter and make you sick. If you choose to wash chicken, do so as safely as possible (see steps). Cook to the right temperature. Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick. The only way to tell if food is safely cooked is to use a food thermometer. You can’t tell if food is safely cooked by checking its color and texture (except for seafood). Use a food thermometer to ensure foods are cooked to a safe internal temperature. Learn how to place the thermometer correctly in different food to get an accurate reading. Whole cuts of beef, veal, lamb, and pork, including fresh ham: 145°F (then allow the meat to rest for 3 minutes before carving or eating) Fish with fins: 145°F or cook until the flesh is opaque and separates easily with a fork Ground meats, such as beef and pork: 160°F All poultry, including ground chicken and turkey: 165°F Leftovers and casseroles: 165°F Check this chart for a detailed list of temperatures and foods, including shellfish and precooked ham. Microwave food thoroughly: Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely. Know your microwave’s wattage. Check inside the door, owner’s manual, or manufacturer’s website. If your microwave is high wattage (800 watts or more), use the minimum cooking time recommended. If it is low wattage (300–500 watts), use the maximum cooking time recommended. When reheating, use a food thermometer to make sure that microwaved food reaches 165°F. Chill: Refrigerate promptly. Bacteria can multiply rapidly if left at room temperature or in the “Danger Zone” between 40°F and 140°F. Keep your refrigerator at 40°F or below and your freezer at 0°F or below, and know when to throw food out before it spoils. If your refrigerator doesn’t have a built-in thermometer, keep an appliance thermometer inside it to check the temperature. Package warm or hot food into several clean, shallow containers and then refrigerate. It is okay to put small portions of hot food in the refrigerator since they will chill faster. Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within 2 hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within 1 hour. Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature. A-Z Index for Foodborne Illness https://www.cdc.gov/foodsafety/diseases/index.html Salmonella can cause salmonellosis and typhoid fever and paratyphoid fever. Botulism is most often caused by Clostridium botulinum. Some other germs that cause foodborne illness include Cryptosporidium, Cyclospora, hepatitis A virus, Shigella, and Yersinia. See a complete A-Z index of foodborne illnesses. Some foodborne germs can be antimicrobial resistant. Antimicrobial resistance happens when germs like bacteria and fungi develop the ability to defeat the drugs designed to kill them. That means the germs are not killed and continue to grow. People infected with antimicrobial-resistant germs might have more severe illness and fewer treatment options. Although people with a severe infection may need to see a doctor, be prescribed antibiotics, or be hospitalized, people with mild symptoms of food poisoning usually do not need antibiotics to get better. Going out to eat? Choose a restaurant that keeps food safety on the menu. Here are some tips to protect yourself from food poisoning while eating out. Tips to Avoid Food Poisoning While Eating Out Check inspection scores. Check a restaurant’s score at your health department’s website, ask the health department for a copy of the report, or look for it when you get to the restaurant. Look for certificates that show kitchen managers have completed food safety training. Proper food safety training can help improve practices that reduce the chance of spreading foodborne germs and illnesses. Look for safe food-handling practices. Sick food workers can spread their illness to customers. If you can see food being prepared, check to make sure workers are using gloves or utensils to handle foods that will not be cooked further, such as deli meats and salad greens. Order food that’s properly cooked. Certain foods need to be cooked to a safe internal temperature. This includes meat; seafood; chicken, turkey, or other poultry; and eggs. If a restaurant serves you undercooked meat, poultry, seafood, or eggs, send it back to be cooked until it is safe to eat. Avoid lukewarm food. Cold food should be served cold, and hot food should be served hot. If you’re selecting food from a buffet or salad bar, make sure the hot food is steaming and the cold food is chilled. Germs that cause food poisoning grow quickly when food is in the danger zone, between 40°F and 140°F. Ask your server if they use pasteurized eggs in foods such as Caesar salad dressing, custards, tiramisu, and hollandaise sauce. Raw or undercooked eggs can make you sick unless they’re pasteurized to kill germs. Refrigerate your leftovers quickly. Refrigerate leftovers within 2 hours of when the food was prepared (or 1 hour if the food is exposed to temperatures above 90°F, like a hot car or picnic). Eat leftovers within 3 to 4 days. Throw them out after that time. Report Food Poisoning https://www.dir.ca.gov/title8/339.html https://en.wikipedia.org/wiki/EPA_list_of_extremely_hazardous_substances If you think you or someone you know got sick from food, please report it to your local health department. Report it even if you don’t know what food made you sick. Reporting an illness can help public health officials identify a foodborne disease outbreak and keep others from getting sick.