1. Milk Consumption: Thousands of movies and shows feature lead characters filling up a glass with milk to drink, as if it’s normal and healthy to consume, even though conventional milk causes chronic inflammation and often contains hormones, antibiotics and other contaminants.
2. Global Warming, a.k.a. “Climate Change”: Never has a bigger lie swept the globe faster than fake “climate change,” where humans are all supposed to believe that if Americans stop using gasoline, quit eating meat and scream “climate change” all day, the whole world will be saved from burning up and blowing away (plus dying from pandemics caused by human-warped weather). It’s climate change mass hypnosis, and the liberals are eating it up faster than an obese kid eats candy on Halloween night.
3. Prescription Medications: Nearly every movie and show has a protagonist who swallows prescription drugs straight from the bottle next to the bed, usually first thing upon waking. Pay no mind that most of these drugs (including vaccines) contain dangerous, lab-concocted formulas that CAUSE disease and disorder, but never heal anything at all.
4. Food Waste: Oftentimes, characters in movies and shows cook enough food to feed a small army, even though only a few people are eating (who usually only take one bite and leave). It’s common to see an entire kitchen table full of prepared food, fueling the obesity epidemic in America (one in every three people are overweight, and half of those are obese).
5. Hard Drugs: In most movies and shows, actors who do hard drugs are just fine again within minutes or hours, having no problem functioning with daily life affairs. This is a grand illusion, as most drug addicts quit their jobs, have horrible health issues, become perverted, homeless and desperate for more drugs, plus risk overdose and/or prison with every high.
6. Tap Water: In nearly every movie and show, at some point, an actor takes an empty glass, walks over to the faucet, turns on the water, fills the glass, then drinks it, like it’s perfectly normal and healthy. After all, it’s just water, right? Wrong. Most U.S. tap water is contaminated with a deadly insecticide called fluoride, that causes cancer, brittle bones, a calcified pineal gland, lowered IQ and does NOT prevent cavities. Check the research.

Get ready to see climate alarmism embedded in 50% of all new shows and movies Hollywood puts out

Eugenicist billionaires are now funding climate alarmists and Hollywood writers to embed climate “change” propaganda into at least HALF of all movies and shows, making characters highly emotional about the whole Ponzi scheme, pretending that it’s real and matters more than anything else ever.

This is the new playbook for “Follywood” and the writers are being commanded (with big payoffs) to make characters act angry and depressed about the fake climate crisis. It’s the “climate emergency fund” and if you don’t support it, you are deemed a domestic terrorist intent on killing everyone and everything that moves on the planet (even though nobody in India or China is attempting to pollute anything any less at all). This may seem like history repeating itself, as Hitler used propaganda films to get the rest of the world to believe in his psychotic schemes of depopulating the world while he attempted to become the sole tyrant.

Tune your apocalypse dial to Preparedness.news  for updates on real news that exposes all the fraud and lifestyle detriment embedded in Hollywood movies and shows.

Sources include:

• Censored.news
• NaturalNews.com

(Mercola)—Last winter, I spent nearly a month in Mexico and aimed to maintain my daily habit of drinking a glass of milk. My preference is organic milk, but the only type I could find was ultrapasteurized milk, which is widely available in grocery stores there. I was unaware of the risks associated with this product and feel it’s important to share my concerns with you and why I suggest you seriously consider avoid ever using this product.

In a recent article,¹ Sally Fallon Morell, author of “Nourishing Traditions” and president of the Weston A. Price Foundation, discusses the implications of ultrapasteurization of milk, which arose in response to the emergence of pasteurization-resistant pathogens like Listeria, and antibiotic-resistant Salmonella.

It began in 1983 when an outbreak of listeriosis sickened 49 individuals, resulting in 14 fatalities. The outbreak was traced back to pasteurized milk, yet inspections of the plant where the milk was made uncovered no evidence of improper pasteurization.

Regulatory officials involved in the investigation noted that Listeria is notably resilient to heat and that the intracellular nature of L. monocytogenes might allow it to survive pasteurization. “These results … raise questions about the ability of pasteurization to eradicate a large inoculum of L. monocytogenes from contaminated raw milk,” they wrote.²

Antibiotic-Resistant Pathogens That Survive Pasteurization

Further outbreaks occurred in 1984 and 1985, linked to Salmonella typhimurium. Disturbingly, investigations revealed this pathogen had developed resistance to commonly used antibiotics. An estimated 168,791 and 197,581 people were sickened and at least five people died in these outbreaks.

“Health officials concluded that the milk was contaminated after pasteurization by Salmonella, which persisted in the plant despite efforts to eradicate it,” Fallon writes.³ But just how did the Salmonella become so hardy?

As explained by Fallon, in the mid-1980s, the U.S. Department of Agriculture (USDA) started urging dairy farmers to enhance their efficiency by confining cows to barns and providing them with grain-based diets, which necessitates the use of antibiotics to keep the animals healthy. This, in turn, set the stage for antibiotic resistance to develop.

“Large amounts of grain are not a natural diet for cows,” Fallon explains,⁴ “nor is it natural for cows to live in close quarters with no way of distancing themselves from their fresh manure. To keep the cows alive in such conditions of filth, antibiotics became necessary. It was a recipe for antibiotic resistance and stronger, mutated pathogens.

With the outbreaks of the mid-1980s, the dairy industry realized that under these new conditions, pasteurization was not working. Unfortunately, their solution to the problem was not to go cleaner, but to go hotter. Enter UHT-ultra-high temperature processing.

Old-fashioned, ‘low-temperature’ pasteurization takes milk to 150 F — hot enough to destroy most of the enzymes in milk, many of which protect against pathogens, while others attach to vitamins and minerals in order to make them easy to absorb. High-temperature pasteurization (also called flash pasteurization) takes milk to 161 F, hot enough to kill all the enzymes and denature some of the proteins.

Ultrapasteurization takes milk to 284 F — hotter, much hotter, than the boiling point — by rushing this most fragile, delicate food past superheated stainless steel plates.

The process kills bacterial endospores — tough, dormant structures produced by many pathogens, which allows them to ‘hibernate’ and come back to life when conditions are sufficiently favorable (such as the small intestine). The process also kills everything else, including nutrients, enzymes, and proteins.”

Ultrapasteurized Milk Is Harmful to Your Health

According to Parmalat,⁵ which sells ultrapasteurized milk in Europe, the product is “the same as fresh milk” and “contains a lot of nutrients that are good for your body, just like fresh milk.” Scientific studies, however, strongly suggest otherwise.

For example, a 2019 study⁶ from China found that all forms of milk processing tested caused “formation of protein oxidation products which impair spatial learning and memory in rats.” That includes boiling, microwave heating, spray drying and freeze-drying, and as noted by Fallon, ultrapasteurization exposes the milk to far higher heat than boiling (284 F compared to 212 F). So, clearly, ultrapasteurized milk doesn’t even come close to real milk.

“All four techniques (even freeze-drying) caused ‘various degrees of redox state imbalance and oxidative damage in plasma, liver, and brain tissues,’” Fallon writes.⁷ “Feeding damaged milk proteins to rats resulted in learning and memory impairment — why would any parent want to give UHT [ultra-high temperature] milk to their kids?”

According to the authors of that study, the industry ought to “control milk protein oxidation and improve the processing methods applied to food.” Other researchers have come to similar conclusions.

A 2021 study⁸ in the journal Polymers noted that “The major protein modifications that occur during UHT treatment are denaturation and aggregation of the protein, and chemical modifications of its amino acids.”

Damaged milk proteins may contribute to allergic reactions, Fallon notes, and milk allergy is now commonplace. According to the Asthma and Allergy Network, an estimated 20 Americans die each year from anaphylactic shock caused by conventional milk⁹ — a shocking reminder of just how far modern milk has strayed from real, raw milk, which rarely causes any allergic reactions.

One-Third of Conventional Milk Contains Risky Contaminants

Nonorganic pasteurized milk also has other downsides. Aside from potentially hazardous pathogens, conventional milk has also been found to contain a variety of drugs and agricultural chemicals, including:^10,11

• Antibiotics such as amoxicillin, oxytetracycline and sulfadimethoxine, as well as sulfathiazole and sulfamethazine, both of which are banned for use in dairy production due to human health concerns, which include acute and potentially life-threatening allergic reactions.¹²
• Pesticides such as chlorpyrifos (an insecticide known to disrupt brain development and cause brain damage, neurological abnormalities, reduced IQ and aggressiveness in children), atrazine (linked to reproductive harm in animals, birth defects and cancer), diazinon, cypermethrin and permethrin (a synthetic pyrethroid¹³ insecticide linked to behavior problems in children).

None of these pesticides and antibiotics were found in organic milk samples, however. As noted by the authors:¹⁴

“Among the conventional samples, residue levels exceeded federal limits for amoxicillin in one sample (3%) and in multiple samples for sulfamethazine (37%) and sulfathiazole (26%). Median bGH and IGF-1 concentrations in conventional milk were 9·8 and 3·5 ng/ml, respectively, twenty and three times that in organic samples …

Current-use antibiotics and pesticides were undetectable in organic but prevalent in conventionally produced milk samples, with multiple samples exceeding federal limits. Higher bGH and IGF-1 levels in conventional milk suggest the presence of synthetic growth hormone.”

Why You Shouldn’t Avoid Milk

While it may sound as though avoiding milk altogether might be your best bet, that’s not the case at all. As detailed in “The Amazing Benefits of Dairy Fat,” whole or full-fat dairy contains the odd-chain saturated fats (OCFAs) pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0), which have significant health benefits.

These OCFAs are primarily found in dairy fat, and your body cannot make C15:0, so you must get it from your diet. This fat is so beneficial that researchers now speculate that it may be an overlooked essential fat. Higher circulating levels of OCFAs in the blood is associated with lower risks of obesity, chronic inflammation, cardiovascular disease, metabolic syndrome, Type 2 diabetes, NASH, COPD, pancreatic cancer and all-cause mortality.

And, importantly, OCFAs do not have an inhibitory effect on glucose burning because they are not converted to acetyl-CoA; rather, they enter the Krebs Cycle as succinyl-CoA. What this means in practical terms is that you don’t need to restrict your consumption of full fat dairy, as it won’t affect your ability to burn glucose.

Raw organic grass fed milk also has important immune-boosting benefits. According to a 2015 study¹⁵ in The Journal of Allergy and Clinical Immunology, children who drank raw organic grass fed milk had 30% lower rates of viral and respiratory tract infections, including regular colds, then those who drink ultrapasteurized milk. So, milk can indeed “do your body good,” as the old marketing slogan used to say, but you must drink the right kind of milk.

Organic Raw Grass Fed Milk Is the Safest Option

The healthiest and safest variety of milk is raw, unpasteurized milk sourced from organically raised, grass fed or pastured cows. Contrary to widespread belief, raw milk is significantly less likely to harbor hazardous bacteria linked to foodborne illness compared to pasteurized counterparts.

Despite assertions by the U.S. Food and Drug Administration¹⁶ and the USDA¹⁷ regarding the increased health risks associated with raw milk consumption, empirical evidence from foodborne illness data contradicts these claims. According to an investigation by Dr. Ted Beals,¹⁸ the likelihood of falling ill from raw milk is 35,000 times lower than from other food sources.

Similarly, a 2012 investigation by Mark McAfee, CEO of Organic Pastures Dairy — which included a FOIA request to the CDC for data on deaths claimed to be related to raw milk — revealed:¹⁹

• Zero deaths attributed to raw milk consumption in California over a 37-year span
• The two deaths the U.S. Centers for Disease Control and Prevention lists as being related to raw milk were actually due to illegal Mexican bathtub cheese, and not raw milk produced in the U.S.
• The last people to die from milk died from contaminated pasteurized milk
• According to a Cornell study which used CDC data, 1,100 illnesses were linked to raw milk between 1973 and 2009. Meanwhile, 422,000 illnesses were traced back to pasteurized milk. And, while no one died from raw milk, at least 50 Americans died from pasteurized milk or pasteurized cheese

Both FDA and USDA caution against the potential presence of disease-causing bacteria in raw milk, yet fail to acknowledge that these pathogens stem from industrial farming practices, which contribute to animal health issues. Animals raised on pasture under healthier conditions typically do not harbor harmful levels of pathogenic bacteria.

Their cautionary stance on raw milk consumption would only be warranted if explicitly targeting unpasteurized milk from concentrated animal feeding operations (CAFOs), where risks are indeed elevated. Raw organic grass fed milk, when handled according to proper sanitary protocols, seldom poses health hazards as organic dairy farms are mandated to adhere to stringent guidelines, enhancing safety measures.

Consider Goat Milk as an Alternative

I, along with many others, have a distinct preference for raw goat’s milk over cow’s milk. This choice isn’t just about taste; it’s also influenced by the nutritional and physical properties of goat milk. One of the notable differences between goat’s milk and cow’s milk is the composition of fat. Goat milk has smaller fat globules and a different type of fat, which means it naturally remains more homogenous.

Unlike cow’s milk, which often requires mechanical homogenization to prevent its fat from separating, goat milk naturally maintains a consistent mixture. This characteristic not only affects its texture and taste, making it smoother and more palatable, but it also makes goat milk easier to digest for many people. Additionally, goat milk predominantly contains A2 casein.

Unlike most cow’s milk, which can have both A1 and A2 casein, goat’s milk, along with sheep and buffalo milk, generally contains the A2 type of casein that is considered to be easier to digest for some people and less likely to cause the adverse effects associated with A1 casein. This makes goat’s milk a preferred option for those sensitive to dairy products derived from cows with A1 casein.

Most Store-Bought Milk Is Ultrapasteurized

Upon its introduction to the U.S. market in the early 1990s, ultrapasteurized milk was sold in specialized sterile containers, originally developed in Europe. This product required no refrigeration and boasted a shelf-life of up to nine months.

However, American consumers were leery about buying unrefrigerated milk. Consequently, the industry reverted to traditional packaging methods and relocated the product back to the refrigerated aisle. Fast-forward to today and most of the milk sold is ultrapasteurized, even if it’s organic.

Fermented products like sour cream and cheese, however, are typically made from pasteurized milk, but not ultrapasteurized, as milk that has undergone ultra-high heat treatment cannot ferment. “That’s another way of saying that UHT milk is indigestible, as fermentation is a form of digestion,” Fallon notes. She goes on:²⁰

“A recent listeria outbreak causing two deaths and more than 20 hospitalizations initiated a Feb. 5 recall of pasteurized cheese, yogurt, and sour cream — an indication that pasteurization doesn’t ensure safety in fermented dairy foods.

UHT milk has served as a temporary fix for the dairy industry, but it will ultimately be its undoing. Milk consumption in the United States has declined by half since 1970, and the dairy industry has been unable to reverse the trend. It blames competition from sodas and plant-based ‘milk’ but won’t admit that UHT processing makes milk unpalatable, allergenic, and indigestible.”

Where to Find Raw Milk

Though organic milk stands as a preferable option compared to conventional counterparts, it’s crucial to recognize that any organic milk sold in mainstream grocery stores is either pasteurized or ultrapasteurized, thus compromising some of its advantages. Pasteurization, responsible for eliminating harmful bacteria, also eradicates beneficial bacteria and may harm essential enzymes.

To learn more, see RealMilk.com’s article, “The 15 Things That Milk Pasteurization Kills.”²¹ What’s worse — regulatory loopholes permitting CAFO dairies to produce “organic” milk, even though the cows are not grass fed on pasture? I discuss this in “How Organic is Your Organic Milk?”

For optimal health benefits, opt for organic, grass fed raw (unpasteurized) milk, ideally certified by the American Grassfed Association (AGA), which ensures the highest quality grass fed products.

The AGA website allows you to search for AGA-approved producers²² certified according to strict standards that include being raised on a diet of 100% forage; raised on pasture and never confined to a feedlot; never treated with antibiotics or hormones; and born and raised on American family farms.

Other resources that can help you find raw grass fed milk locally include Raw-Milk-Facts.com²³ and RealMilk.com.²⁴ They can tell you what the status is for legality in your state, and provide a listing of raw dairy farms in your area. The Farm to Consumer Legal Defense Fund²⁵ also provides a state-by-state review of raw milk laws.²⁶ California residents can also find raw milk retailers using the store locator available at www.rawfarmusa.com.²⁷ As noted by Fallon:²⁸

“My prediction: Within 20 years UHT milk will be a thing of the past, recognized as a misuse of technology, a rust belt solution that ruins the goodness of Nature’s perfect food.

We have many elegant technologies today — stainless steel, on-site testing, a national cold chain, and moveable electric fencing that makes grazing feasible — which allow us to get clean raw milk safely to every person in America. ‘Get bigger, go hotter’ is not the future. The future is small and medium grass-based farms selling raw milk directly to grateful customers.”

• ^{1, 2, 3, 4, 7, 9, 20, 28} ZeroHedge February 15, 2024
• ⁵ Parmalatmilk.com
• ⁶ RSC Advances 2019; 9: 22161-22175
• ⁸ Polymers September 2021; 13(18): 3164
• ^10, 14 Public Health Nutrition June 26, 2019 [Epub ahead of print]
• ¹¹ The Organic Center June 26, 2019
• ¹² Mayo Clinic, Sulfa Allergy
• ¹³ National Pesticide Information Center Permethrin (Archived)
• ¹⁵ Journal of Allergy and Clinical Immunology January 2015; 135(1): 56-62.e2
• ¹⁶ FDA.gov The Dangers of Raw Milk
• ¹⁷ USDA Consumer Food Safety Practices: Raw Milk Consumption and Food Thermometer Use January 2019 (PDF)
• ¹⁸ Realmilk.com July 31, 2011
• ¹⁹ Realmilk.com July 29, 2012
• ²¹ Realmilk.com August 3, 2010
• ²² Americangrassfed.org, Find a Certified AGA Producer
• ²³ Raw-Milk-Facts.com (Archived)
• ²⁴ RealMilk.com
• ²⁵ The Farm to Consumer Legal Defense Fund
• ²⁶ The Farm to Consumer Legal Defense Fund, State by State Review of Raw Milk Laws
• ²⁷ rawfarmusa.com Find

Citing claims that covid is still allegedly presenting “numerous challenges to global health,” the Chinese scientists came up with a new way to vaccinate people via the food supply.

Their paper explains that the oral mRNA vaccine is based on “bovine milk-derived exosomes,” or milk-exos, that encode the SARS-CoV-2 receptor-derived binding domain (RBD) as an immunogen.

They found that RBD mRNA delivered through milk-derived exosomes is capable of producing secreted RBD peptide in 293 cells in vitro, as well as stimulating neutralizing antibodies against RBD in test mice.

“These results indicated that bovine milk-derived exosome-based mRNA vaccine could serve as a new strategy for preventing SARS-CoV-2 infection,” the study abstract explains. “Meanwhile, it also can work as a new oral delivery system for mRNA.”

(Related: Scientists from MIT have also confirmed that mRNA jabs are absorbed through the stomach and intestines, including in animals raised for meat.)

Is covid mRNA becoming a new food additive for public health?

Since apparently not enough people voluntarily took the mRNA injections foisted upon the world through Operation Warp Speed, communist China has taken it upon itself to develop a food-based oral inoculation that people will now take involuntarily.

If such inoculations become commercialized, it could soon become the norm to get “vaccinated” every time you eat a bowl of cereal or an ice cream cone. If mRNA is hidden inside commercial, non-organic milk and dairy products, then nobody will even know they are eating a vaccine.

This is how the powers that be plan to “jab” the entire world for covid again, and again, and again: via the food supply. And once again, communist China is leading the way in normalizing food-based oral vaccines for public consumption.

We know from this latest research that mice fed the mRNA-laced milk absorbed it through their gut. The mRNA then made its way into the rodents’ bloodstream and lymphatic tissue as demonstrated by the production of antibodies inside the mice’s bodies.

As mentioned above, there is also evidence to suggest that commercial meat from mRNA-injected cows and other food animals becomes tainted with mRNA. This means that every time a person consumes a conventional steak derived from cattle jabbed for covid, he or she is likewise getting vaccinated for covid as well.

“Please all ranchers: do not vaccinate the cattle, chickens, etc.,” one of our readers wrote as a request to American cattlemen who might be considering using the mRNA shots in their herds.

“Come up with organic meat producers who label their meat, grass-fed and unvaccinated – no mRNA. Raise your own meat animals when possible.”

Another wrote that in Washington state, the health department is already requiring animals shipped in from out of state to be jabbed for “fake avian flu.”

“I believe they are giving them diseases or destroying their immune systems to create the next plandemic – just like they did with ‘regular flu shots in people’ to create the last one,” this same commenter added about the forced vaccination policy for out-of-state animals.

Someone else asked what the point actually is of these mRNA shots they are now trying to force on animals.

“Is it for covid?” this person asked. “I see mRNA vaccine but not what it is vaccinating for? Is this really gene editing or just self-assembling robots?”

“They are determined to get that crap into us one way or another. How do we fight this?”

The latest news about the mRNA-tainted food supply can be found at Immunization.news.

Sources for this article include:

• BioRxiv.org
• NaturalNews.com
• NATURAL NEWS

• The globalist technocrats are intent on monopolizing the entire food supply. They already have a monopoly on grains and have made headway in genetically engineered (GE) seafood. The next targets include lab-grown meats and dairy substitutes
• Biomilq, made from cultured breast tissue, will be marketed as a breast milk substitute
• The company Helaina is working on creating glycoproteins “identical to those found in breast milk.” Those proteins can then be added to a variety of infant formulas, seniors’ nutrition and, eventually, all sorts of foods
• The justification for creating synthetic milk substitutes is, of course, preventing and reversing “climate change.” That’s the justification used to sell virtually all fake foods. In reality, however, they will perpetuate and worsen adverse effects on the environment
• Lab-created foods are ultraprocessed and therefore qualify as junk food. Fake meat and dairy cannot replace the complex mix of nutrients found in grass fed beef and dairy, and it’s likely that consuming ultraprocessed meat and milk alternatives may lead to many of the same health issues that are caused by a processed food diet
• The starting ingredients in fermented synthetic biology products are cheap sugars derived from GE corn and soy. All GE crops are grown in environmentally destructive monocultures, and use loads of herbicides such as glyphosate, pesticides like neonicotinoids and synthetic fertilizers. As a result, they’re loaded with chemical residues that end up in the final product

The globalist technocrats are intent on monopolizing the entire food supply. They already have a monopoly on genetically engineered (GE) grains and have made headway in GE seafood. The next targets are lab-grown meats and dairy substitutes. There’s even a lab-made breast milk alternative on the way called Biomilq, which is made from cultured breast tissue.¹

Another company, Helaina, aims to create glycoproteins “identical to those found in breast milk,”² which can then be added to a variety of infant formulas. They may also be used in seniors’ nutrition and eventually, all sorts of foods.

Many familiar globalists are invested in these faux dairy ventures. Biomilq investors, for example, include Bill Gates, Jeff Bezos, Mark Zuckerberg, Richard Branson, Masayoshi Son, Jack Ma, Michael Bloomberg and Marc Benioff.³

The first Biomilq product is expected to be ready for the market within the next three to five years.⁴ Other animal-free milk products are expected to hit the shelves sometime between 2023 and 2024.^5,6 That includes ice cream made with lab-grown diary, which will go into Ben & Jerry’s product line.⁷

In the Environmental Health Symposium video above, Alan Lewis reviews what goes into the making of synthetic biology. Synthetic biology goes by many names, including “gene edited fermentation” and “precision fermentation products.”

While that sounds fairly innocuous, synthetic biology manufacturers rarely ever discuss what goes into the feed they use to grow the target organism, or what happens to the waste at the end of the fermentation process. That’s understandable, as both raise a number of serious questions.

What Are the Base Ingredients?

As explained by Lewis, the starting ingredients in fermented synthetic biology products are cheap sugars derived from GE corn and soy. All GE crops are grown in environmentally destructive monocultures with taxpayer subsidies, and use loads of herbicides such as glyphosate, pesticides like neonicotinoids and synthetic fertilizers. As a result, they’re loaded with chemical residues that end up in the final product.

In addition to a base of sugars, hundreds of other ingredients may be added to the ferment in order to produce the desired end product, such as a certain protein, color, flavor or scent.

As explained by Lewis, the most-often used microorganism in the fermentation process is E.coli. The E.coli is gene-edited to produce the desired compound through its digestive process. It also needs to be antibiotic-resistant, since it needs to survive the antibiotics used to kill off other undesirable organisms in the vat.

Aside from the desired target metabolite, these gene-edited organisms may also be spitting out any number of non-target metabolites that have completely unknown environmental consequences and health effects.

How Are Synthetic Biology Ferments Created?

As explained by Lewis, the various “feed” ingredients are placed in a fermentation bioreactor set at 87 to 90 degrees Fahrenheit for anywhere from 24 to hundreds of hours to grow the target microorganism. The target organisms in the ferment consume the nutrients they need, and what’s left over after those organisms are extracted is hazardous biowaste.

Importantly, while traditional fermentation processes, such as the making of beer, produces waste products that are edible by animals, compostable and pose no biohazard, the same cannot be said for these GMO synthetic biology ferments. The biowaste must first be deactivated, and then it must be securely disposed of. It cannot go into a landfill.

It’s important to realize that they are creating GMO organisms that have never existed on earth before, and these organisms and their waste are neither edible nor compostable, and there are unknown risks involved with unintentional or intentional release of these organisms into the environment.

They may also result in novel foodborne illnesses. And, since antibiotics are used to prevent the growth of undesirable organisms in the ferment, antibiotic-resistant organisms are automatically integrated into the final product. The types of foodborne illness that might be caused by gene-edited E.coli and its metabolites are anyone’s guess at this point. Nobody knows what such illness might look like.

The Fake Justification for Fake Foods

The justification for creating synthetic biology for food, including milk substitutes, is to prevent and reverse “climate change.” As reported by CNBC in June 2020:⁸

“Biomilq co-founder and CEO Michelle Egger … and her co-founder, CSO Leila Strickland, hope that the breast milk produced by Biomilq from culturing mammary epithelial cells will help reduce the carbon footprint from the global infant formula market …

‘Right now, by the estimations we have been able to make, at least 10% of the dairy market globally ends up in infant formula,’ Eggers said. ‘That means per-infant-fed formula in the U.S., 5,700 metric tons of CO2 are produced, and 4,300 gallons of freshwater are consumed each year to feed a child. Parents want to do what’s best for their kids but shouldn’t have to decide between feeding their children and protecting the planet.'”

While the push for synthetic biology is built on the idea that it will somehow save the environment from the ravages of factory farming, concentrated animal feeding operations (CAFOs) and monocultures, it’s incredibly misleading, because it doesn’t address the fact that there are environmentally beneficial ways to farm, and we really should switch to those instead of transitioning into factory laboratories where everything that comes out of it is a biohazard.

Fake Food Manufacturing Creates Toxic Waste Products

In February 2021, the Good Food Institute (GFI), a nonprofit group behind the alternative protein industry, released a techno-economic analysis of cultivated meat, which was prepared by consulting firm CE Delft.⁹ In it, they developed a model to reduce the current costs of cultured meat production down to a point that would make it economically feasible in full-scale plants by 2030, a model they said is “feasible.”

In attempting to create cultured meat on the scale that would be necessary to feed the world, logistical problems are numerous and, possibly, insurmountable. There are waste products — catabolites — to deal with, as even cultured cells excrete waste that is toxic.

Oxygen and nutrients must also be adequately distributed to all the cells, something that’s difficult in a large reactor. Stirring the cells faster or adding more oxygen may help, but this can cause fatal stress to the cells.¹⁰

The environmental “benefits” are also on shaky ground when you factor in soy production as well as the use of conventional energy sources. When this is factored in, GFI’s life-cycle analysis found that cultured meat may actually be worse for the environment than conventionally produced chicken and pork.^11,12

Repeat of a Failed System

Yet, the push for the creation of synthetic biology continues. In the foreword to Navdanya International’s report “False Solutions That Endanger Our Health and Damage the Planet,” Vandana Shiva details how lab-grown foods are catastrophic for human health and the environment, as they are repeating the mistakes already made with industrial agriculture:¹³

“In response to the crises in our food system, we are witnessing the rise of technological solutions that aim to replace animal products and other food staples with lab-grown alternatives. Artificial food advocates are reiterating the old and failed rhetoric that industrial agriculture is essential to feed the world.

Real, nutrient-rich food is gradually disappearing, while the dominant industrial agricultural model is causing an increase in chronic diseases and exacerbating climate change.

The notion that high-tech, ‘farm free’ lab food is a viable solution to the food crisis is simply a continuation of the same mechanistic mindset which has brought us to where we are today — the idea that we are separate from and outside of nature.

Industrial food systems have reduced food to a commodity, to ‘stuff’ that can then be constituted in the lab. In the process, both the planet’s health and our health have been nearly destroyed.”

Lab-Made Foods Are Junk Foods

It’s important to realize that all lab-created “foods” are ultraprocessed, and will likely impart the same kind of ill health effects as other ultraprocessed foods. In 2018, Friends of the Earth (FOE), a grassroots environmental group, released a report that posed critical questions about the trend toward synthetic biology. In it, they stressed the highly-processed nature of these products:¹⁴

“Various ‘processing aids’ are employed to make some of these products, including organisms (like genetically engineered bacteria, yeast and algae) that produce proteins, and chemicals to extract proteins.

For example, chemicals like hexane are used to extract components of a food, like proteins (from peas, soy, corn etc.) or compounds (from genetically engineered bacteria) to make xanthan gum … disclosure of these ingredients is not required.

Other processing aids (e.g. bacteria, yeast, algae), including those that are genetically engineered to produce proteins, are also not currently required to be disclosed on package labeling. The lack of transparency makes it difficult to assess the inputs and impact of their use.”

Basically, what the globalist cabal is attempting to do is to eliminate conventional farming methods like raising cattle for beef and dairy products, and replace them with synthetic, patented reproductions. In short, they’re taking whole foods and turning them into ultraprocessed junk foods, all while trying to convince you the junk food is healthier for you.

Synthetic Biology Is Part of a Control Scheme

Aside from the potential health hazards, lab-grown foods rely on monocultured crops that destroy the soil, resulting in carbon release. So, right there, the climate change justification falls apart. Since synthetic biology relies on GMO monoculture, it creates the very things they claim to counteract: environmental degradation that results in climate change.

As noted by Lewis, synthetic biology, which is the latest addition to the patented, genetically modified organism (GMO) food system, also results in a “massive shift in ownership and concentration of wealth … and control over our food supply.”

In short, synthetic biology creates reliance on industry that can then be used to manipulate and control the population in any number of ways. In the long term, people will eventually lose the know-how of producing their own food using traditional methods, and this may well be part of the plan.

The globalist cabal intends to create a one world government, and what better control tool than having everyone completely dependent on the state for all of its food?

Protect Your Health by Avoiding Frankenfoods

The drive for plant-based alternatives to real animal food, be it meat or dairy, isn’t due to health, or even to support vegan or vegetarian diets. Those truly interested in eating a plant-based diet can do so by eating real plants, after all, and in so doing can enjoy the many health benefits that eating plant foods provides. No, it’s about creating a system of control through food. It’s also a way to control people’s health.

It’s already known that the consumption of ultraprocessed food contributes to disease,¹⁵ but manufactured fake meat and dairy may also pose additional unknown risks.¹⁶ The benefactor of ill health, of course, is Big Pharma.

The processed food industry has spent many decades driving chronic illness that is then treated with drugs rather than a better diet. Synthetic foods will likely be an even bigger driver or chronic ill health and early death.

The fact is, fake meat and dairy cannot replace the complex mix of nutrients found in grass fed beef and dairy, and it’s likely that consuming ultraprocessed meat and milk alternatives may lead to many of the same health issues that are caused by a processed food diet. So, if you want to really protect your health and the environment, skip pseudofoods that require patents and stick to those found in nature instead.

• ^1, 4 Alarabiya.net May 3, 2022
• ² Food Navigator December 12, 2022
• ^3, 8 CNBC June 16, 2020
• ⁵ Startup Daily July 27, 2021
• ⁶ Sydney Spring Herald September 13, 2022
• ⁷ ZME Science December 9, 2022
• ⁹ Techno-Economic Analysis for the production of cultivated meat February 2021
• ^10, 12 The Counter September 22, 2021
• ¹¹ LCA of cultivated meat – February 2021, Page 3
• ¹³ Children’s Health Defense April 5, 2022
• ¹⁴ Friends of the Earth, From Lab to Fork, June 2018 (PDF)
• ¹⁵ BMJ 2018; 360:k322
• ¹⁶ Consumer Reports, August 29, 2019, Impossible Burger, What is it?

Back in 2016, a team of scientists from the Institute of Stem Cell Biology and Regenerative Medicine (InStem) in India sequenced a protein crystal found in the mid-gut of the Pacific beetle cockroach (Diploptera punctata). The crystal found in the milk secreted by the insect to feed its young was over three times more nutritious than cow’s milk.

According to the InStem researchers, this crystal found in D. punctata could be the key to feeding the population in the future. A single protein crystal contains more than thrice the amount of energy found in an equivalent amount of buffalo milk.

Seeing that obtaining the crystal from the insects is not a feasible endeavor, the scientists decided to sequence the genes responsible for producing the milk protein crystals – which they successfully did. Now, they are hoping to obtain yeast that will enable them to produce the milk protein crystal in much larger quantities.

Shanchari Banerjee, a researcher and part of the team that synthesized the milk protein crystals, described the purported cockroach milk. He told the Times of India back in 2016: “[It is] like a complete food … [with] proteins, fats and sugars. If you look into the protein sequences, they have all the essential amino acids.”

Lead scientist Subramanian Ramaswamy, meanwhile, touted the cockroach milk as a “time-released food” dense in calories in nutrients. As the protein in the cockroach milk is digested, the milk crystals from D. punctata release more protein at an equivalent rate to continue the digestion.

“If you need food that is calorifically high, is time released [and is] complete, this is it,” he said. Ramaswamy also highlighted that the cockroach milk is “very stable” and “can be a fantastic protein supplement.”

WEF plans to eliminate cattle farming

The introduction of cockroach milk as a more nutritious protein source than cattle bodes well with the globalist World Economic Forum’s (WEF) plan to eliminate cattle farming in the name of “climate change alleviation.”

A July 2021 article on the WEF’s website penned by Antoine Hubert, president and CEO of insect protein company Ynsect, considered the consumption of insects as a better option.

“Insects are a credible and efficient alternative protein source requiring fewer resources than conventional breeding,” he wrote.

“Studies suggest that for the same amount of protein produced, insects – mealworms in particular – require much less land than other sources of animal proteins. A [separate] study on crickets suggests they are twice as efficient in converting feed to meat as chicken, at least four times more efficient than pigs and 12 times more efficient than cattle.”

A video from Business Insider that featured a cricket farm in Canada also defended insects as a protein source. “Crickets actually contain more protein than beef – without any of the environmental damage,” said the video’s narrator. Mask-wearing executives of Entomo Farms in Ontario attested to this, saying that using crickets as food addresses environmental issues purportedly stemming from meat consumption.

The facility harvests roughly 50 million crickets per week for use as human food. After harvesting, the crickets are either ground down into a powder that can be used like flour, or left as is for people to “snack on them whole like chips.” (Related: Footage of cricket farm in Canada highlights globalist push to replace beef with bugs.)

True enough, Entomo Farms – via its Actually Foods banner – has begun selling snack foods fortified with cricket flour. Its corn-based Cheddar Jalapeno Puffs, which lists “organic cricket flour” as an ingredient, is now sold in Canadian supermarkets.

Watch this video that talks about the push to normalize foods like cockroach milk and cricket flour.

This video is from the ADAPT 2030 | Solar Minimum channel on Brighteon.com.

More related stories:

• Crickets are now being farmed in Kenya as a food source for humans.
• UN, WEF push for insect meat consumption amid massive attack on global food supply.
• Canadian government spends $8.5 million on insect production facility to force people to eat BUGS.
• What’s that smell? Big Food corporations are quietly adding crickets and other insects into meal bars, cookies and snacks.
• YOU WILL EAT BUGS AND BE HAPPY: Wales now feeding schoolchildren mealworms and crickets for lunch as part of the Great Reset rollout.

Sources include:

• StrangeSounds.org
• WEForum.org
• LifeSiteNews.com
• Brighteon.com
• NATURAL NEWS