This video has been shared on this page before, but it's time to share it again.

What is really being consumed when we put some food into our mouths? Are we slowly poisoning ourselves and the environment to death?

What happens when we move our diet towards a more organic based one? Whilst there are still chemicals sprayed on organic crops, there are many farmers who opt for a 'spray free' approach, who don't use any harmful chemicals at all.

We may never be able to completely eliminate pesticide consumption, however we should strive to minimise our exposure wherever possible.

https://youtu.be/UPirDWfxfKc?feature=shared

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People aren’t healthy because of their ‘good gut bacteria’, or sick because of their ‘bad gut bacteria’. The gut microbiome is a direct consequence of inputs (i.e., food, water, drugs, exercise, alcohol, etc). If you drink soft-drink and eat chips all day, the bacteria that are optimised for digesting these foods will proliferate. People incorrectly label these bacteria as ‘bad’. Likewise, if you eat fresh organic produce, the bacteria optimised for digesting these foods will thrive. People incorrectly label these bacteria as ‘good’. It's not the 'good bacteria' making you healthy, it's the fresh organic produce. Nor is it the 'bad bacteria' making you sick, it's the soft-drink and chips.

It's high time we shifted our perspective on the microbiome.

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Virologists use cell cultures to prove the presence of a virus. Many different things are added to the cell culture including animal cells, the bodily fluids taken from sick people, antibiotics, and fetal calf serum. When the animal cells die, they claim it was due to the presence of a virus. On one hand they claim that the addition of things like antibiotics does not have any negative impact on the cell culture. On the other hand, they claim the use of antibiotics may void the scientific validity of a cell culture experiment.

Source

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John Cooper (from The John Cooper Show) and I had a great conversation on all things nutrition related. We dug our teeth into vitamin supplements, nutritional deficiencies, the optimal human diet and more.

I really enjoyed speaking with John and I hope you enjoy listening.

https://www.youtube.com/watch?v=QJCavS2z8-s

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A Farewell To Virology - Part TWO of a three part series with Spacebusters.

"A Farewell to Virology" is a 29,000 word essay debunking virus theory and virology, written by Dr Mark Bailey, MBChB, PGDipMSM, MHeaLSc. It has yet to be contested and the purpose of this film is to explain why.

This film version walks the layperson through the paper and scientific evidence in an easy, simple and understandable way, so that they may better understand and be able to easily explain to others the great hoax of the last few centuries and certainly last three years, that fictional particles called "viruses" exist, cause illness and are reasons to lock down and destroy societies and economies and cause lifelong disease and misery through needless and useless vaccination programs. They don't.

👉👉 To watch it now, go HERE.

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Part 1 of 2.

In 2007, scientists took the so-called pathogenic bacteria Clostridium perfringens (which is claimed to cause food poisoning) and grew it on three separate growth mediums; (1) Brain Heart Infusion, (2) Cooked Meat Medium, (3) Tryptone Glucose Yeast. The scientists then filtered the growth medium fluid (to remove the bacteria), and exposed it to healthy rodents. Growth medium (1) was highly lethal to the rodents, (2) was less lethal, and (3) was not lethal at all. The results of this experiment show that the metabolic waste produced by bacteria are entirely dependent upon the environment they are living in. In other words, the thing that determined whether the rodents would die was not the presence of the bacteria, but the food they were metabolizing.

Source: https://pubmed.ncbi.nlm.nih.gov/17402614/

Read part 2 below.

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Part 2 of 2.

In the human body, the role of bacteria is to decompose dead and dying tissue. Their job is to clean house. If the tissue they are decomposing is toxic, then their metabolic waste products will also be toxic. Think of bacteria like a waste disposal and clean up crew. Imagine one day a truck carrying barrels of water overturned on the highway. The clean-up crew arrived to clean up the mess, putting the debris into waste bags (metabolic waste). When some of the general public came in contact with the waste bags, nothing happened to them.

A week later, another truck turned over on the highway carrying barrels of toxic sludge containing petrochemicals and heavy metals. Once again, the clean up crew arrived, putting the debris into waste bags. When some of the general public came in contact with these bags, they became sick. No one would blame the clean up crew as the cause of the problem. They were just there doing a job in response to the spill after it happened. This is the exact same thing as bacteria. They don’t cause the problem, they are the consequence, or response to the problem.

It's time for us to re-think our relationship with germs.

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H. pylori has never been demonstrated to cause gastric ulcers in any controlled scientific experiment. So why do we believe that it is the cause of this condition?

Source: https://link.springer.com/article/10.1007/s10539-019-9702-2

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The things they don't tell you about H. pylori.

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Ever heard of phosgene? That's the gas used to kill soldiers on the battle field in World War I. Despite being outlawed as a chemical warfare agent, its use by the pharmaceutical industry is alive and well.

People have absolutely no idea what is going into the pills they are taking.

Source

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The concept of vitamins is entirely a man made construct. There are no controlled experiments published anywhere in the literature demonstrating their existence in nature. No one has ever directly observed a 'vitamin' in food because the only place they exist is in the bottom of a test tube after a witches brew of toxic chemicals has been mixed together.

There are no such thing as vitamin deficiency diseases, only toxicity diseases. These toxicity diseases arise from the incomplete metabolism of food after it has been adulterated (i.e., processed & refined). The subsequent build up of intermediate metabolites produced in the body as a consequence of ingesting adulterated food, manifests as a toxicity disease.

I have reluctantly arrived at this conclusion after more than a decade teaching undergraduate nutrition at various universities and colleges around Australia.

The entire field of nutrition desperately requires a course correction.

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So much to unlearn and re-learn.

The answers to the questions we seek are already out there, if we have the humility to cast aside our preconceived ideas and take the time to dig deeper.

It's time to start questioning 'vitamin deficiency diseases'.

Source

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The prevailing idea is that a diet deficient in vitamin B3 causes pellagra, however there are numerous human experiments that disprove this theory. If we look at some of the scientific evidence, it becomes immediately apparent there is something wrong with the story we are being told.

1. In 1932, when Spies sustained five people with pellagra on a diet deficient in vitamin B3 their condition miraculously improved.

2. A year later, Spies once again fed 10 pellagrins a B3 deficient diet. Within two weeks, eight of the patients had improved dramatically.

3. In 1938, Matthews fed four women suffering from pellagra a diet devoid of the vitamin. Yet within a month, the pellagra mysteriously disappeared in two women.

4. In 1938, Sydenstricker fed 45 pellagra patients a vitamin B3 deficient diet, but somehow 12 made a complete recovery.

5. In 1939, Ruffin fed 251 pellagrins a diet deficient in vitamin B3. Within a matter of weeks, the disease had spontaneously regressed in 81 of the patients.

6. In another experiment conducted by Ruffin, 23 of 46 patients with pellagra healed spontaneously whilst consuming a diet devoid of B3.

7. Keys gave 16 men a B3 restricted diet for 161 days, yet none developed pellagra.

8. In 1945, Brigs placed two men, who had almost recovered from pellagra, on a B3 deficient diet. One man stayed on this diet for 9 weeks and the other for 42 weeks. Neither patients condition worsened, nor did the pellagra relapse.

This evidence pokes a big hole in the claim that deficiency diseases like pellagra are caused by an insufficient intake of vitamin B3.

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The so-called isolation of vitamin B3 by Koehn and Elvehjem in 1937 involved the addition of a range of different substances to a piece of liver. After performing a series of arbitrary steps, they produced a substance that reversed the symptoms of ‘black tongue’ in canines. The two researchers then made several incredible leaps of logic, despite failing to control for a single step in their experiment.

The 'isolation' steps are included in the picture in the next post.

The validity of the results of this experiment are limited for a number of reasons.

1. They never confirmed the existence of the substance (vitamin B3) in the liver first to establish a reference standard.
2. They never used any controls to show their results were not confounded by the addition of substances like ethyl alcohol, acetone, or sulfuric acid.
3. They assumed the final product in the test tube (‘isolated’ B3) was the same substance present in liver, simply because both substances reversed black tongue.
4. They observed an effect (reversal of black tongue) and attributed a cause (vitamin B3 deficiency) – an extraordinary example of reverse logic.
5. They concluded canine black tongue and human pellagra must be identical diseases caused by B3 deficiency without any direct evidence.

This experiment does not prove that; (1) a substance called vitamin B3 exists inside liver or any food; (2) pellagra is caused by a deficiency of vitamin B3; (3) the reversal of symptoms in the canines was because a deficiency was corrected; (4) that canine black tongue is the same disease as human pellagra.

Source: https://www.sciencedirect.com/science/article/pii/S002192581874475X

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The 'isolation' of vitamin B3.

Source: https://www.sciencedirect.com/science/article/pii/S002192581874475X

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How are vitamins in pills really made? Most people are under the assumption that vitamins are extracted from food, concentrated, and then put into a powder or a pill. The fact of the matter is that almost all vitamins are synthesized from petrochemical derivatives, heavy metals, and various other toxic compounds. To top it off, the manufacturing process yields highly toxic waste products that destroy the environment.

Vitamin B1 (Thiamin) – Reaction of grewe diamine (a coal tar derivative), carbon disulfide, and hydrochloric acid.

Vitamin B2 (Riboflavin) – Fermentation of GMO corn and palm oil by GMO bacteria like E. coli

Vitamin B3 (Niacin) – Oxidation of 2-methyl-5-ethylpyridine with nitric acid (both toxic, and highly corrosive substances).

Vitamin B5 (Pantothenate) – Reaction of toxic chemicals like isobutyraldehyde, formaldehyde, hydrogen cyanide, ammonia, and acrylic acid.

Vitamin B6 (Pyridoxine) – Reaction of toxic chemicals like hydrogen cyanide, phosphorous pentoxide, and 1,4-butenediol.

Vitamin B9 (Folic acid) – Reaction of malondialdehyde with aminobenzoyl-l-glutamic acid and triaminopyrimidinone derivatives.

Vitamin B12 (Cobalamin) – Bacterial fermentation, cobalt and cyanide.

Vitamin C (Ascorbic acid) – Reaction of GMO corn with nickel, acetone, potassium permanganate, platinum, and bacterial fermentation.

Vitamin D (Cholecalciferol) – Irradiated sheep’s wool lanolin, magnesium chloride & methanol

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People believe that vitamins 'cure' diseases like pellagra because they address a nutritional deficiency, but could they be working by some other means?

In the early 1900s, it was common practice for doctors to treat pellagra patients with heavy metals like arsenic and mercury. When these toxic substances were given to people internally, topically, and via injection, guess what happened to their symptoms? They went away.

In 1914, Dr. Roy Robinson lathered mercurials onto the skin of 13 pellagra patients. Within three weeks their dermatitis had 'practically disappeared'. He then gave his patients the mercury internally and their gastrointestinal symptoms (e.g. diarrhea) 'vanished'.

https://www.cabidigitallibrary.org/.../10.5555/19152901128

Also in 1914, Dr. L. P. Tenney treated his pellagra patients with arsenic until their symptoms cleared up. In relation to his methods he stated "The idea is to keep the patient saturated with arsenic, and it is surprising how much they can stand".

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9646160/

In 1916, Professor Duane Meredith said "The one drug that has given me the best result, that is, if the (pellagra) patient can stand the mercury, is Donovan’s Solution. In my hand, when given early, especially to those who have the skin lesions, the latter clear up remarkably well in a short time".

https://pubmed.ncbi.nlm.nih.gov/36957556/

These patients clearly didn't get better because the heavy metals were correcting a 'deficiency', so what was really going on here? How could something so toxic, improve the condition of these patients? Were these substances healing the disease, suppressing the symptoms, or doing something else altogether?

With this is mind, why are we so confident that synthetic 'vitamins' like niacin (B3) are reversing symptoms of pellagra by correcting a deficiency. Maybe they're doing something else?

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What's really happening with those pills you're popping?

Most people take iron & ascorbic acid together to 'improve iron absorption'. In fact, these two compounds are found together in most iron supplements.

So what's the problem?

According to a 2004 paper, the interaction between ascorbic acid & iron in supplements can form a "potentially toxic cocktail" & "Co-supplementation of iron & ascorbic acid can cause gastric ulceration, exacerbation of chronic gastrointestinal inflammatory diseases & can lead to cancer".

Yet these negative effects are curiously absent when a piece of meat (source of iron) & an orange (source of so-called 'vitamin C') are consumed at the same time. Why? Because of the complex interplay between the hundreds of compounds within these foods - a concept known as 'food synergy'.

Do we really know what we are doing to ourselves every time we pop those pills?

Mother nature has it worked out. Just eat real food.

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In 1900, people across London began presenting to hospitals with peripheral neuropathy, heart failure, oedema, and skin lesions. Many doctors believed it was beriberi (vitamin B1 deficiency), however others remained sceptical of this diagnosis.

Within 6 months, they had found the problem. The sugar being supplied to more than 200 breweries by a single company was contaminated with arsenic. The cause was not a nutritional deficiency, but poisoned beer! On average, the beer contained 2-4 ppm of the toxic heavy metal (0.01 ppm is the current safe limit permitted in drinking water).

In the wake of the disaster, thousands of people had been harmed and approximately 40 people died. If the outbreak was simply dismissed as a nutritional deficiency, the source of the problem would have gone unchecked, resulting in untold harm to the population. This then raises an important question – Is beriberi really caused by deficient food, or toxic food?

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Is there any truth to the acid-alkaline theory of disease?

The pH of the blood is maintained in a very narrow range of 7.35 – 7.45 (slightly alkaline). The pH simply refers to the amount of hydrogen in a solution (i.e., 'potential hydrogen'). The greater the concentration of H+ the more acidic something is. Any deviations outside this range can be catastrophic. Therefore, the body works tirelessly to maintain a slightly alkaline blood pH. Metabolic processes produce acid-forming waste products including hydrogen ions (H+) and nitrogenous waste (N). The buildup of these substances in the body will disrupt acid-base homeostasis. To remedy this, organs like the kidney eliminate hydrogen (H+) and nitrogen (N) by combining them into substances like ammonia (NH3+), which is excreted in the urine. However, the kidneys rely on a steady supply of base-forming precursors like potassium, calcium, and magnesium to produce bicarbonate, and eliminate acids like ammonia effectively. An insufficient supply of these compounds impairs the kidney’s capacity to buffer the blood (i.e., eliminate and neutralise acid).

Dietary intake of acid-forming and base-forming precursors therefore play a major role in determining the kidneys capacity to eliminate acids. If the intake of acid-forming precursors (from processed and refined foods, certain animal products) exceeds that of base-forming precursors (from fruits, vegetables, and certain animal products), the kidneys ability to excrete acid waste is impaired, leading to acidification of the blood if left unchecked. As a counter-measure, the lymphatic system significantly reduces the amount of H+ and N being dumped into the blood stream, sequestering these substances in the interstitial fluid (the fluid surrounding ‘cells’ - i.e., the terrain) instead. As a consequence, the body’s ‘cells’ are bathed in an acid bath, causing damage and ‘dis-ease’. This process is called ‘low-grade metabolic acidosis’ or ‘latent acidosis’ and is a key driver of chronic disease.

So what’s the answer? It’s not as difficult as you might expect. Avoid processed and refined food, eat organic, grass-fed animal products, consume plenty of fresh fruits and vegetables, ensure you are well hydrated, and move your body.

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