The Real Reason Bill Gates, Jeff Bezos and Google Want You to Eat Lab-Grown ‘Meat’

By Dr. Joseph Mercola | The Defender

Story at-a-glance:

  • Bill Gates, who co-founded the startup of the imitation meat company Impossible Foods, now insists synthetic beef is a necessary strategy to address climate change.
  • Gates wants Americans and other Western nations to switch to a diet of 100% synthetic beef. Coincidentally, Oregon is now proposing a ballot initiative for the 2022 general election that would effectively ban most meat sales and consumption in the state.
  • Initiative Petition 13 would turn Oregon into a “sanctuary state for animals” by removing exemptions for good animal husbandry practices, criminalizing the raising and slaughtering of food animals, and reclassifying traditional animal husbandry practices such as artificial insemination as “sexual assault.”
  • This falls in line with the net zero-emission goals announced by the Biden administration, which aims to cut greenhouse gas emissions in half by 2030, compared to 2005 levels, and reach zero emissions by 2050 at the latest.
  • Forcing people to cut or eliminate beef consumption is part of the climate agenda. Gates spells this out in his book, and the EAT Forum, which collaborates with nearly 40 governments around the world to transform the food system, works closely with imitation meat companies, including Impossible Foods.

As you may have heard, Bill Gates has been buying up farmland across 18 U.S. states through various subsidiary companies. In all, he now owns about 242,000 acres of farmland. He’s also a longtime promoter of Genetically Modified (GMO) and recently started calling for a complete transition from meat to lab-grown meat and other fake and unnatural food sources, such as a protein-rich microbe found in a Yellowstone geyser.

Seeing how Gates always promotes solutions and industries that he has financial investments in, it’s not surprising that Gates insists synthetic beef is a necessary strategy to address climate change, having co-founded the startup of the imitation meat company Impossible Foods. Other investors included Google and Amazon.com founder Jeff Bezos.

The call to replace beef with fake meat is made in Gates’ book “How to Avoid a Climate Disaster: The Solutions We Have and the Breakthroughs We Need,” which was released in February 2021.

The idea is that by eliminating livestock, we’d reduce methane emissions, a greenhouse gas. However, the notion that cattle are a significant source of methane only applies to animals raised on concentrated animal feeding operations, where they are fed an inappropriate diet of GMO grains — not free-grazing animals raised on a species-appropriate diet of grasses.

So, in reality, a far more sustainable and healthy answer would be to transition away from concentrated animal feeding operations and return to integrated herd management systems, which are an important part of regenerative farming, as grazing livestock optimizes soil quality and improves the quality and quantity of crops.

Oregon bill aims to ban meat

Gates isn’t suggesting the U.S. cut down on meat consumption by a little bit. He wants Americans and other Western nations to switch to a diet of 100% synthetic beef. Mid-February, 2021, he told Technology Review:

“I do think all rich countries should move to 100% synthetic beef. You can get used to the taste difference, and the claim is they’re going to make it taste even better over time. Eventually, that green premium is modest enough that you can sort of change the [behavior of] people or use regulation to totally shift the demand.”

Gates is no stranger to pushing for regulations that shift consumer demand, so, it’s a curious coincidence that one U.S. state — Oregon — is now proposing a ballot initiative for the 2022 general election that would effectively ban meat sale and consumption in the state altogether.

On the scale of crazy, it’s certifiable and sounds like something straight out of the satire site “The Onion.” But, if like Gates, you are trying to force a transition into synthetic beef and other patented food sources, it’s a logical, if not necessary, step.

As explained in the Ice Age Farmer video above, Initiative Petition 1310 (IP13) would turn Oregon into a “sanctuary state for animals” by removing exemptions for good animal husbandry practices, criminalizing the raising and slaughtering of food animals in the state, and reclassifying traditional animal husbandry practices such as artificial insemination and castration as “sexual assault.”

The only type of natural meat that would be allowed to be processed and eaten would be an animal that has lived out at least one-quarter of its natural lifespan or died of natural causes, which typically means the meat is inedible due to age or disease. The killing of an animal would only be legal in cases of “human self-defense.” As reported by Farm Progress:

“Livestock groups say the initiative has dangerous implications for their industry. They note that language in the proposal specifically targets livestock transportation, poultry production, and commonly accepted slaughter methods as well as fishing, hunting, trapping, wildlife management, and other animal-related activities …

“Oregon Cattlemen’s Association executive director Tammy Dennee told Farm Progress … ‘If you really boil it down, we’re talking about local food production … There’s a high degree of consumer awareness about purchasing local and understanding the local food supply, and you do not get better local food production than with a local beef producer.’”

Replacing beef with fake food is part of the climate agenda

If enacted, the bill would mean the elimination of a vast majority of Oregon’s 12,000 beef producers, who raise on average 1.3 million heads of cattle each year. The industry simply wouldn’t survive the proposed rules that would require cattle to be fed and tended for a minimum of five years before slaughter. In short, with few exceptions, ranching would be shut down, leaving patented synthetic meat as your only option.

As noted by Ice Age Farmer, this falls in line with the net zero-emission goals announced by the Biden administration, which aims to cut greenhouse gas emissions in half by 2030, compared to 2005 levels, and reach zero emissions by 2050 at the latest.

Mainstream media have been quick to dismiss claims that the net-zero emissions plan has anything to do with, or will have any impact on meat availability, for the simple fact that no one in the administration has ever mentioned the words “beef” or “meat.”

However, a Daily Mail analysis suggests slashing meat consumption to 4 pounds per person per year (0.18 ounces per day, or one average-sized hamburger per month) would need to be part of that plan, in addition to changing the cars we drive and how we heat our homes.

The fact is, Biden has not released any details of how the emission cuts are to be accomplished, so dismissing a reduction in meat consumption off-hand seems premature. Without a doubt, forcing people to cut or eliminate beef consumption is part of the climate agenda. Gates clearly spells this out in his book, so it’s hardly a baseless conspiracy theory.

Global push to reinvent the food system for the worse

Another official source proving synthetic beef will be thrust upon us, willing or not, is the EAT Forum, self-described as the “Davos for food.” EAT Forum is co-founded by the Wellcome Trust (an organization funded by and strategically linked to GlaxoSmithKline, a vaccine maker in which Gates is financially invested), and collaborates with nearly 40 city governments in Europe, Africa, Asia, North America, South America, and Australia.

EAT Forum also helps the Gates-funded United Nations Children’s Fund (UNICEF) create updated dietary guidelines. The Forum’s restructuring of global food policies is part and parcel of the Great Reset, which aims to “reset” every conceivable aspect of life and society.

The EAT Forum’s largest initiative is called FReSH, the goal of which is to transform the food system as a whole. Project partners in this venture include BayerCargillSyngenta, Unilever, and Google. As reported by The Defender:

“According to Frederic Leroy, a food science and biotechnology professor at University of Brussels, EAT network is working closely with some of the biggest imitation meat companies, including Impossible Foods and other biotech companies, to replace wholesome nutritious foods with Gates’ genetically modified lab concoctions.”

Similarly, Ireland’s Department of Agriculture has announced it needs to “reduce the size of the national herd to reduce methane emissions.” As noted by Ice Age Farmer, there’s no such thing as a “national herd,” or a herd that belongs to the nation as a whole, so what they’re really saying is “we’re going to eliminate ranchers and farmers to meet our climate goals.”

So, whether President Biden spells out the word “beef” or not in relation to his climate agenda is irrelevant. It’s clear there’s a coordinated effort underway to push for a global restructuring of our food system, with the aim of getting rid of food independence and forcing people to rely on patented food sources, including patented synthetic animal products like lab-grown “beef” — all under the false flag of climate correction and saving the planet.

The truth is that this is nothing but a gigantic power grab. He who controls the food controls the nation, and this so-called climate agenda has nothing to do with reducing emissions and everything to do with disempowering the people, preventing us from growing food, and forcing us into a controlled system where we have to rely on patented food for survival. It’s hard to imagine a more nefarious agenda.

California law could spark pork shortage

California Democrats are also fighting for legislation to increase living spaces for pigs from an average of 13 to 16 square feet to a minimum of 24 square feet per animal. The law, if implemented, would result in higher costs for pork producers across the country.

If farmers can’t afford to expand their facilities, a pork shortage could ensue in California, as the state would not allow non-compliant farmers to sell within the state. If they comply with the California standard and do expand, pork will become more expensive across the nation.

The National Pork Producers Council is currently suing in an effort to prevent the law from going into force. A ruling is expected around mid-summer 2021. If the court rules in favor of legislators, the law will take force in 2022. As reported by California Political Review:

“California residents eat about 15% of the pork consumed in the U.S. But most of that meat comes from producers in the Midwest and Southeast. And right now, only about 4% of U.S. breeding pigs … live in that much space, according to Christine McCracken, a senior animal protein analyst at Rabobank.

“The bottom line is that hog producers … will either have to change how they farm or miss out on selling meat to a major market … In other words, big Agri-businesses will be killing off the small farmer in California — that is really what this is about.”

Traditional food production increasingly criminalized

As noted by the Ice Age Farmer, the Oregon and California laws are but two examples of a growing list of legislative efforts around the world that are “moving the goalpost on how you’re allowed to create food.”

Making farming more difficult and expensive through added regulations that are hard to comply with is clearly an effective strategy to eliminate smaller food producers, and there’s a clear trend of this.

As just one example, British water protection rules for farmers introduced in 2018 are now going to be enforced, which will end up preventing many farmers from spreading their own manure on their own land during the fallow season (fall and winter), as has been done for generations. Instead, they must now figure out how to store the manure until the growing season or pay to get rid of it some other way.

Meanwhile, Australia recently reclassified manure from having no specific classification to a classification as “dangerous industrial waste,” and in the EU, a new seed law criminalizes traditional seed saving.

Regulations take aim at regenerative farming practices

In April 2021, the U.S. Food and Drug Administration (FDA) warned that farms growing leafy greens must “implement science and risk-based preventive measures” to prevent potential E. coli contamination from nearby cattle farms.

“Make no mistake, however, FDA’s message is aimed not only at farms but at every entity involved in the commercial production, processing, and sale of leafy greens coming from the California Central Coast Growing Region. The message is that, without effective preventive measures, such leafy greens are in violation of federal food safety regulatory standards,” Food Safety News writes.

To be clear, of course, we all want and need clean and safe food production. The problem is that this benevolent aim is being capitalized upon to now impose rules that have an entirely different goal, namely the elimination of smaller food producers and producers of natural whole foods.

In essence, the FDA is drawing a line that can ultimately bar farmers from growing leafy greens and livestock together, which is the very heart of regenerative farming. You need crops and grazing animals together. That’s how you optimize both output and safety. The goal is to push us toward a food system of patented fake foods, so it’s crucial to interpret all new rules with this in mind.

Call to action

As stressed by Ice Age Farmer, we must unite and fight against this trend on every level. We must call on our political representatives to vote no on bills that restrict food freedom, and nonviolently refuse to comply with draconian food rules like bans on seed sharing.

If you live in Oregon and can vote in the 2022 general election, be sure to vote NO on IP13. You can also support local food security and a healthy and safe food system by buying food from your local farmers and encourage them to go organic, biodynamic, or regenerative if they aren’t already.

Allowing technocrats to take over the food system — which is what they’re trying to do by criminalizing and making it even more difficult to grow food and raise livestock — is a death knell humanity may not be able to recover from. Synthetic beef is ultra-processed food, and processed foods have repeatedly been shown to increase your risk of chronic disease and early death. Real food is a necessity for health and must be protected and fought for at all costs.

Originally published by Mercola.

The views and opinions expressed in this article are those of the authors and do not necessarily reflect the views of Children’s Health Defense’s The Defender


5 Foods to Help Fight Seasonal Allergies

By Dr. Joseph Mercola | mercola.com


  • Ginger has a long history of medicinal use; it suppresses the production of proinflammatory cytokines and mast cell activation, reducing the symptoms of seasonal allergies
  • Bee pollen and turmeric help reduce the secretion of histamine. Bee pollen is sometimes called a “superfood” as it is high in nutrients and may have radical scavenging potential. Turmeric has anti-inflammatory, antiseptic, and antioxidant properties
  • Vitamin C is a powerful antioxidant found in citrus fruit, bell peppers, strawberries, broccoli, and Brussels sprouts. One study demonstrated high doses administered intravenously reduced allergy-related symptoms
  • Wild-caught Alaskan salmon is rich in omega-3 fats, known to reduce the risk of asthma and allergic reactions
  • Consider using a multifaceted approach incorporating these foods, reducing exposure to allergens, and maintaining a healthy gut

As the weather warms and trees and grasses begin to bloom, the challenges of seasonal allergies also rise. The condition is called allergic rhinitis or hay fever and affects 19.2 million U.S. adults and 5.2 million children.1 Many doctors lean heavily on prescription drugs to alleviate symptoms.

Yet it’s a good idea to also incorporate alternative nutritional options to reduce your dependence on medication. You are likely familiar with the common symptoms of sneezing, stuffy or runny nose, watery and itchy eyes. However, a sizable number of people with allergies also experience noticeable brain fog.

The inflammatory response triggered by an allergic reaction affects your brain. It can interfere with sleep and cause stuffiness in your middle ear. This inflammation can lead to feelings of dizziness or brain fog.2 Data also suggest that allergies have a significant effect on cognitive function.

For example, it may impede learning in school-age children,3 cause disturbed cognitive function in areas requiring sustained attention, short and long-term memory, and information processing,4 and may cause significant fatigue and mood changes.5

One study6 found evidence to support a close relationship between an allergic response, inflammatory cytokines, and sleep as potential mediators. There are several natural options available for people who experience seasonal allergic reactions. The following five foods are among those that help reduce the symptoms and inflammation associated with the condition.7

Properties in Ginger Reduce Seasonal Allergic Reactions

Ginger has a long history of medicinal use, including as a natural remedy for digestive and respiratory conditions.8 High levels of anti-inflammatory phytochemicals may have contributed to the positive effects ginger had in an animal study9 to suppress proinflammatory cytokines and mast cell activation, which reduces the symptoms of allergic rhinitis.

Another lab and human study10 demonstrated Benifuuki green tea and ginger extract had a significant effect on suppressing cytokines and delayed-type allergies. Eleven weeks after starting the study, those taking Benifuuki tea had a reduced incidence of itchy eyes, runny nose, and throat pain.

The results suggested a consecutive month of drinking the green tea with ginger extract could reduce the symptoms of seasonal rhinitis without affecting the normal immune response. Ginger holds several other benefits, including protecting against DNA damage after exposure to free radicals. In one landmark study,11 ginger demonstrated the ability to reduce several inflammatory markers.

The most common use for ginger is in alleviating symptoms of nausea and vomiting.12 One study13 from the University of Miami showed ginger has the potential to replace nonsteroidal anti-inflammatory drugs in patients with knee osteoarthritis. It was also as effective as pain medication in helping women with primary dysmenorrhea (menstrual cramps)14 and was effective against exercise-induced muscle pain.15

Multiple Benefits From Superfood Bee Pollen

The honeybee produces valuable natural foods that some have called “superfoods.”16 These include royal jelly, propolis, and bee pollen. Bee pollen is the pollen honeybees bring back to the hive from plants in their geographical area.

Analysis has shown it contains eight of the nine essential amino acids that may be up to seven times higher than found in an equal weight of other high protein foods. Bee pollen is also high in bioflavonoids, vitamin B complex, and vitamins A, C, D, E, and K. It has traditionally been used for increasing energy and is even used by some Olympic athletes.

Analysis of the compound reveals it has anti-inflammatory, antimicrobial, and antifungal properties in the body and radical scavenging potential.17 Bee pollen mediates wound healing and has anticancer immunostimulating properties. The further evaluation shows it can inhibit mast cell activation,18 which triggers seasonal allergic reactions.

Bee pollen can also be used to help desensitize your body to your seasonal allergies.19 For maximum effectiveness, begin taking bee pollen each day at least six weeks before you commonly begin showing allergy symptoms. Continue taking it throughout the season. The bee pollen helps to stimulate the production of antibodies, which in turn helps eliminate your allergic reaction.

Antioxidant Power of Vitamin C

Vitamin C is also known as ascorbic acid. When you think of foods high in vitamin C you might first think of citrus fruits like oranges and grapefruit. However, other good sources include bell peppers, strawberries, broccoli, Brussels sprouts, and black currants.20

Vitamin C is a water-soluble vitamin that is an essential cofactor in several enzymatic reactions and has been linked with a lowered risk of high blood pressure, stroke, and coronary heart disease.21 Further evidence suggests it may be an adjunctive therapy to reduce heart injury after a heart attack or a cardiac procedure.

You may be familiar with studies22 that show regular use can modestly shorten how long you have a common cold.23 But, did you know that vitamin C may also help reduce your symptoms of seasonal allergies?

One study24 published in 2018 used intravenous vitamin C on patients with allergy-related respiratory symptoms. Over 50% of the study participants only used vitamin C. The researchers found the observations suggested, “intravenous high dose vitamin C reduces allergy-related symptoms.”25

Vitamin C is a natural antihistamine26 and antioxidant.27 Histamine is one of the inflammatory mediators that trigger symptoms28 common in a seasonal allergic response. Some people find relief from their allergic symptoms when taking over-the-counter antihistamine drugs.29

Minimize Swelling From Allergic Rhinitis With Turmeric

Turmeric is from the ginger family, is a commonly used spice, and is used in traditional medicine.30 Historically, it was used in Ayurvedic medicine and traditional Chinese medicine (TCM). The main active ingredient in turmeric is curcumin, which gives the rhizome its yellow color.

Curcumin has anti-inflammatory, antiseptic, antitumor, and antioxidant properties. When used in an animal model, curcumin inhibited the release of histamine from mast cells and demonstrated a “marked inhibition of allergic response in animals treated with curcumin suggesting a major role for curcumin in reducing the allergic response.”31

A more recent human study32 engaged 241 patients with symptoms of allergic rhinitis (AR) to test the efficacy of curcumin. The researchers measured nasal airflow resistance and found curcumin alleviated nasal congestion, sneezing, and rhinorrhea. Past laboratory studies suggested curcumin may have a significant effect on symptoms of seasonal allergies.

Researchers from this human study concluded,33 “This pilot study provides the first evidence of the capability of curcumin of improving nasal airflow and modulating the immune response in patients with AR.”

Wild-Caught Alaskan Salmon May Lower Allergic Sensitivity

Wild-caught Alaskan salmon is high in omega-3 fatty acids. There are three identified forms of omega-3 fats: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).34 ALA is found mostly in plants, while DHA and EPA are found in fatty fish and seafood.

Your body typically converts ALA to DHA at levels not nearly enough for brain and heart health.35 Some studies have found the conversion rate is less than 0.5%.36 In other words, to get enough EPA and DHA to have an anti-inflammatory effect on diseases such as asthma and allergies,37 you need to eat foods rich in EPA and DHA.

Studies have also suggested a higher intake of omega-6 fatty acids is linked to an increased incidence of seasonal allergic responses.38 Omega-6 fats can be found in processed seed or “vegetable” oils such as safflower, corn, soy, and sesame oils.39 In other words, most — if not all — processed foods.

There is also an association between taking omega-3 fats during pregnancy and a reduced incidence of seasonal allergies in infants and children, suggesting there is a protective association.40 A cross-sectional, population-based study41 of 568 adults show that those with a higher omega-3 index had a decreased risk of allergic rhinitis.

Interestingly, they also found those with a higher dietary intake of ALA experienced some of the same reductions. A more recent study42 analyzed the association between the Mediterranean diet, high in omega-3 fatty acids, and chronic inflammatory diseases such as seasonal allergies.

They postulate that the solubility and uptake of certain phytochemicals may improve when consumed with omega-3 rich foods. This may explain the mechanism of action behind omega-3 fats’ and fat-soluble micronutrients’ role in the development of allergic inflammation.

More Helpful Strategies to Alleviate Seasonal Allergies

Seasonal allergies affect several body systems, so using a multifaceted approach increases the potential you’ll reduce symptoms and reactions. As with most health conditions that affect your immune system, it is crucial to start with a healthy gut.

Allergic reactions begin in the immune system when a relatively harmless protein triggers an overreaction, producing antibodies to attack the allergen. Your diet and gut health play crucial roles in optimizing your immune function.

Of course, a strategy that helps reduce symptoms is to reduce your exposure to the triggers. There are several ways to help, including limiting your time outdoors too when pollen counts are lowest.43 This is usually in the late afternoon since on an average day pollen counts peak beginning midmorning. Limit outdoor time when the weather is warm, dry, and windy as pollen counts may be higher.

Wear gloves while gardening and avoid touching your eyes. When you’re finished outdoors, take a shower and wash your clothes. Vacuum your home, including the furniture, regularly. Ideally, you’ll want to use a HEPA filter vacuum cleaner, leave your shoes at the door to avoid bringing pollen into your home, and use a HEPA air filter to reduce your exposure to allergens.44

Nature has also provided several compounds that help offer relief from allergic rhinitis and seasonal allergies by supporting your immune system and blocking allergic symptoms, many of which are triggered by the histamine release. You’ll find a discussion of these, including quercetin, bromelain, and methylsulfonylmethane (MSM) in “Spring Fever — How to Treat Allergies.”

Superfruits and Plant Compounds: Fat Molecule In Avocados May Be Key To Reversing Diabetes

Researchers from the University of Guelph in Canada have discovered that a fat molecule unique to avocado may help treat diabetes. In a study published in the journal Molecular Nutrition & Food Research, the researchers found that avocatin B (AvoB) reduced insulin resistance in diabetic mice and promoted weight loss in humans.

Avocado compound improves insulin sensitivity

AvoB is a mixture of polyhydroxylated fatty alcohols found exclusively in avocados. Discovered just a few years ago, the compound has attracted the attention of researchers due to its anti-cancer properties, which stem from its ability to inhibit fatty acid oxidation (FAO) or the breakdown of fats. Cancer cells depend on FAO for their proliferation and survival.

But FAO is also implicated in the development of Type 2 diabetes. In diabetic and obese individuals, cells that produce insulin get damaged due to incomplete FAO in the mitochondria.

Because of this, the researchers wanted to examine the effect of the compound on glucose and fat metabolism. They fed mice a high-fat diet for eight weeks to induce obesity and insulin resistance and then added avoB to the diet of half the mice for the next 5 weeks. The AvoB-treated mice had increased insulin sensitivity and weighed less than the untreated mice.

The researchers also tested the effect of AvoB on humans to see if the compound is safe for use. They administered either 50 or 200 milligrams of AvoB supplements to participants who were on an average Western diet.

After two months, the researchers found no negative effects in the liver, muscles, or kidneys and no indication of dose-dependent toxicity. The participants also lost weight, though the effect was not statistically significant.

The researchers noted, however, that eating avocados alone may not be enough for a person to experience AvoB’s health benefits. The amount of the compound varies from fruit to fruit and it remains unclear how well the body absorbs the compound. To address these, the researchers developed AvoB supplements that are available for purchase.

“We advocate healthy eating and exercise as solutions to the problem, but that’s difficult for some people. We’ve known this for decades, and obesity and diabetes are still a significant health problem,” said lead author Nawaz Ahmed.

More nutritious superfoods to fight diabetes

The following superfoods help fight diabetes: (h/t to Healthline.com)

  • Leafy greens – Vegetables like spinach and kale are low in calories and are packed with antioxidants that help protect against diabetes.
  • Chia seeds – Research shows that the viscous fiber in chia seeds can lower blood sugar levels by slowing down the absorption of food.
  • Beans – Beans have a low glycemic index, which is important for diabetes management.
  • Yogurt – Studies link high yogurt consumption to lower blood sugar levels and reduced insulin resistance.
  • Nuts – Brazil nuts, macadamia nuts, pecans, and other types of nuts are rich in fiber and low in carbohydrates.
  • Broccoli – Research shows that broccoli helps lower blood sugar levels.
  • Flaxseeds – A portion of flaxseeds’ insoluble fiber is made of lignans, which help improve blood sugar control and decrease heart disease risk.

Add avocado and these nutritious superfoods to your diet to maintain healthy blood sugar levels and prevent diabetes.

Learn more about the best foods for diabetes prevention at DiabetesCure.news.

Sources include:





By Virgilio Marin | Science.News

Parallels Between GMO COVID Vaccine and GMO Crops – Lessons Not Learned

By Jon Rappoport | Waking Times

“Although gene therapy has never cured a disease across the board, it’s extraordinarily safe and effective, because we say it is.”

The COVID vaccine is a gene treatment. RNA is injected into the body, for the purpose of forcing cells to manufacture a protein. The promise? Protection against a purported virus.

The first generation of Monsanto crops followed the same pattern. Genes were injected into plants. Like a vaccine, its purpose was protection; in this case, against Monsanto’s own herbicide poison, Roundup.

The overall health of the crops and the human body was reduced. The nutritive value of the crops diminished; super-weeds on the GMO farms flourished. The huge number of adverse effects from the vaccine testify to expanding human damage.

The Monsanto genes in the plants drifted. They were found in non-GMO plants, soil bacteria, and human gut bacteria.

The RNA in the vaccine and/or its products appear to have shed and drifted from person to person, given the large numbers of reports from unvaccinated women who, after coming into contact with vaccinated persons, experienced interrupted patterns of menstruation, bleeding, and miscarriages.

As I wrote the other day, Pfizer’s own warnings about its COVID vaccine include pregnant women coming into the proximity of vaccinated persons (“inhalation, skin contact” mentioned).

Both GMO crops and the GMO vaccine are imposed, top-down, on the population, from corporate giants who are reaping massive profits. Continuing propaganda campaigns are designed to convince farmers and the general population to accept and celebrate the dangerous GMO crops and the GMO vaccine.

Governments protect and run interference for the companies who produce the GMO crops and the vaccine.

Bill Gates is an ardent supporter, publicist, and funder of GMO crops and GMO vaccines. He keeps asserting, like a psychotic baron living in a castle on top of a mountain, that the crops and the vaccine will save the world.

Many critics of the GMO vaccine are unaware of (or have forgotten about) the dangers of GMO crops. And many critics of GMO crops fail to realize (or are afraid to criticize) the dangers of the COVID GMO vaccine.

Huge numbers of people in the general public blithely accept the (fake) science surrounding GMO crops and the GMO vaccine. “The experts must know what they’re talking about.”

The patents on both GMO crops and the GMO vaccine are jealously guarded by the corporations who control them. In both cases, ignorant people are calling for these patents to be made into open-source information—unaware that both technologies are highly dangerous and destructive.

The general field of genetics research—of which these crops and vaccines are products—is filled with liars, who claim their experimental work is safe and foolproof, when in fact the literature is rife with examples of ripple effects. The introduction of genes into organisms creates many unpredictable changes in genomes. “We have everything under control”—the battle cry of vaccine and crop researchers.

Agriculture and the human body are both viewed, from the ivory tower, as deficient and diseased, in need of genetic alteration.

Overall, genetic tinkering is a disaster already happening.

Ethical scientists who want to put moratoria on this research are being sidelined and ignored.

Manic technocrats see genetic modification as the massive gateway into a Brave New World, where humans are divided into gen-rich and gen-poor classes, from birth. From before birth.

Here are two mind-bending quotes from admired experts:

Lee Silver, Princeton University molecular biologist, predicts our future:

“The GenRich—who account for ten percent of the American population—all carry synthetic genes. All aspects of the economy, the media, the entertainment industry, and the knowledge industry are controlled by members of the GenRich class…”

“Naturals work as low-paid service providers or as laborers. [Eventually] the GenRich class and the Natural class will become entirely separate species with no ability to crossbreed, and with as much romantic interest in each other as a current human would have for a chimpanzee.”

“Many think that it is inherently unfair for some people to have access to technologies that can provide advantages while others, less well-off, are forced to depend on chance alone, [but] American society adheres to the principle that personal liberty and personal fortune are the primary determinants of what individuals are allowed and able to do.”

“Indeed, in a society that values individual freedom above all else, it is hard to find any legitimate basis for restricting the use of repro-genetics. I will argue [that] the use of reprogenetic technologies is inevitable. [W]hether we like it or not, the global marketplace will reign supreme.”

As shocking as Lee Silver’s assessment is, it’s mild when put up against the pronouncement of Gregory Stock, former director of the program in Medicine, Technology, and Society at the UCLA School of Medicine:

“Even if half the world’s species were lost [during genetic experiments], enormous diversity would still remain. When those in the distant future look back on this period of history, they will likely see it not as the era when the natural environment was impoverished, but as the age when a plethora of new forms—some biological, some technological, some a combination of the two—burst onto the scene. We best serve ourselves, as well as future generations, by focusing on the short-term consequences of our actions rather than our vague notions about the needs of the distant future.”

But don’t worry, be happy. Anthony Fauci, who has a direct pipeline to God, tells us the COVID vaccine is extraordinarily safe and effective. That’s all we need to know. I’ll take the Pfizer, the Moderna, and two AstraZeneca to go. Gift wrap? No, they’re for me. Just put the vials and syringes in a brown bag. I’ll shoot up while I watch the news on CNN. Their experts are reassuring…

About the Author

Jon Rappoport is the author of three explosive collections, THE MATRIX REVEALEDEXIT FROM THE MATRIX, and POWER OUTSIDE THE MATRIX, Jon was a candidate for a US Congressional seat in the 29thDistrict of California. He maintains a consulting practice for private clients, the purpose of which is the expansion of personal creative power. Nominated for a Pulitzer Prize, he has worked as an investigative reporter for 30 years, writing articles on politics, medicine, and health for CBS Healthwatch, LA Weekly, Spin Magazine, Stern, and other newspapers and magazines in the US and Europe. Jon has delivered lectures and seminars on global politics, health, logic, and creative power to audiences around the world. You can sign up for his free emails at NoMoreFakeNews.com or OutsideTheRealityMachine.

(To read about Jon’s mega-collection, Exit From The Matrixclick here.)

Food as Medicine — The Answer to Mounting Health Crises

By Dr. Joseph Mercola | mercola.com


  • While modern medicine successfully treats acute problems, it has nothing to offer for chronic conditions, as the solution for chronic health problems requires real food
  • Real food is medicine. Processed food is poison, and there’s no medicine that can undo the damage of processed food
  • Two bulwarks against the truth about health are the medical establishment, which doesn’t want to admit drugs cannot treat foundational causes of disease, and the food industry, which doesn’t want you to know that processed foods are inherently unhealthy
  • To improve public health, we need education about the core problem — the overabundance of processed food in our diet — plus the implementation of healthier eating, both on a personal level and a societal level, which will require societal intervention in the form of legislation or litigation
  • Food companies can make money selling real food. The primary hindrance is the subsidizing of junk food ingredients (sugar, corn, wheat, and soy)

Dr. Robert Lustig, a pediatric endocrinologist and Professor Emeritus at the University of California, San Francisco, has written a number of excellent books about health. His latest, “Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine” goes deep into the details of how changes in our food supply have damaged our metabolic health. (The created term “metabolical” is actually a portmanteau of the words “metabolic” and “diabolical.”)

“I wrote it because nothing else has worked,” Lustig says. “Part of the problem is this is such a complicated issue. There are too many stakeholders and you have to find a method for making everyone happy. Until you do, you can’t solve it.

There is a way to actually solve this, [but] every stakeholder, whether it be the patient, the doctor, the food company, the insurance industry, the medical profession, Wall Street and Congress … has to understand the same thing. They all have to be working off the same set of facts. You see what happens when you don’t work off the same set of facts.

So, my job was to put all of this in one volume so that everyone had access to the same information, and then we can go from there. I lay out in the book what the argument for fixing the entire food system is, and how everyone can benefit from it, even the food industry.”

The Two Primary Keys

In summary, it boils down to two primary key issues or problems. The first is that the medical establishment doesn’t want you to know that drugs were never intended or designed to treat the foundational cause of chronic disease. They merely treat the symptoms.

“In the book, I make it very clear that modern medicine has two factions, two paradigms,” Lustig says. “One is treatment of acute disease, and for the most part, they’ve gotten it reasonably right. I was part of that system for 40 years and was comfortable within it.

But for chronic disease, Type 2 diabetes, hypertension, lipid problems, cardiovascular disease, cancer, dementia, nonalcoholic fatty liver disease, polycystic ovarian disease — all of which are chronic metabolic diseases, all of which are mitochondrial diseases — we don’t have anything. We have symptomatic relief only.

So, we have LDL lowering agents — and if LDL were the problem, that would be fine — except LDL is NOT the problem. LDL is a symptom of the problem. It is a manifestation of the metabolic dysfunction. Same thing with hyperglycemia.

Same thing with hypertension. Same thing with osteoporosis. Same thing with autoimmune disease. All of these, we have symptomatic treatments. We don’t cure or reverse the disease; we just treat the symptoms. And so the disease gets worse.

The way I describe it in the book is, it’s like giving an aspirin to a patient with a brain tumor because they have a headache. It might work today, but it’s not going to solve the problem. And that’s what modern medicine is throwing at people with chronic disease, and it is, of course, breaking the bank.”

The other problem is that the food industry doesn’t want you to know that virtually all foods are intrinsically good for you until they’re processed, and processed foods make up a majority of the foods people eat.

As noted by Lustig:

“The point I make in the book is that just because they call it processed food, doesn’t make it food. Calling it a processed food suggests that it is a subset of food. Michael Pollan [calls it] palatable food-like substances. The fact of the matter is, processed food is poison. Food is medicine, but processed food is poison, and there’s no medicine that can undo the damage of processed food.”

Indeed, once you understand the molecular pathways, when you understand the transcription factors and the actual mechanisms of action of various diseases, and the various drugs used to treat them, you can easily see that they do not treat the underlying problem. And that’s why people don’t get well.

“What I’m trying to do in this book is to separate food from processed food and explaining that processed food is the problem, and we will not solve the health care crisis or the environmental crisis until we solve processed food,” Lustig says.

The History of Medicine

In his book, Lustig does an excellent job of presenting the history of our food and medical systems, and the various pressures that led us down the path to where we are today. For example, a significant part of why medical doctors are so clueless about health today is because Big Pharma was placed in charge of their education. The drug industry, in turn, was a distinct profit-making scheme from its inception.

In 1910, Abraham Flexner, an educator, wrote the Flexner Report, which turned out to be a turning point in terms of creating evidence-based modern medicine, while simultaneously eliminating many health-related factors, including nutrition and preventive medicine. His brother, Simon Flexner, a pathologist and pharmacist, was the first president of Rockefeller University.

One of the reasons the Flexner Report eliminated certain aspects of medicine was because John D. Rockefeller, president of Standard Oil, was also in the pharmaceutical business. He was trying to sell coal tar, a byproduct of oil refining, as a treatment for a range of ailments.

So, Rockefeller was seeking new profit avenues. “He basically said we have to get drugs and especially coal tar into the hands of physicians who can prescribe it,” Lustig says. The only way to do that was by overhauling the medical system and shifting the focus to pharmaceuticals.

“So that was the start of Big Pharma. That’s not the story they want to tell, but that is in fact the case,” Lustig says. “Same thing with dentistry. Weston Price, perhaps the most famous of all dentists, knew this back in the 1920s and ’30s and actually said that sugar was the primary driver of chronic oral disease, whether it be periodontitis or dental caries.

Everything was going in that direction until 1945 with the advent of fluoride, and then promptly everything Weston Price had developed up to that point got deep-sixed. In fact, the dentists even said that if we got rid of dental caries, how are we going to make money? So, his work was basically forgotten.

The same thing in dietetics. It turns out that Lenna Cooper, co-founder of the American Dietetic Association, back in 1917, was the apprentice of John Harvey Kellogg. She didn’t even have a dietary degree … Kellogg was very much against meat. He was a Seventh-Day Adventist, and it turned out that the American Dietetic Association adopted the entire Seventh-Day Adventist religious paradigm.

To this day, we still see it in terms of vegan diets. So, people talk about vegan diets being appropriate for health, and they can be, but they are not by any means exclusive. They also talk about it being important for environmental health to try to reduce the methane from the cows.

It turns out the cows didn’t spew methane until we started giving them antibiotics, because we killed off the good bacteria in their guts and now they have quadruple the amount of methane compared to what they did in 1968 before the animal antibiotic craze got started. So, it’s not the cows, it’s what we do to the cows. All food is inherently good. It’s what we do to the food that’s not, and that’s what I show in the book.”

The adulteration of our food can actually be traced back to around 1850. In Great Britain, the industrial revolution was a turning point where two things happened at the same time.

One, people in sweatshops worked long days and didn’t have time to cook proper meals, so they ended up eating processed biscuits laden with sugar, which had become available from other British colonies like Barbados. This undernourished them in terms of antioxidants, fatty acids, and other important nutrients. The second big dietary change was canning, which exposed people to lead poisoning as the cans were made of lead.

Why You Shouldn’t Focus on Food Labels

By now, you’ve probably trained yourself diligently to read food labels. The problem is that the label will not tell you what’s been done to the food. “This is one of the reasons why nobody’s getting better because there’s nothing to learn from the label that will actually help you,” Lustig says. According to Lustig, a food is healthy if it satisfies two criteria:

  1. It protects your liver
  2. It feeds your gut

A food that does neither is poison, and any food that does only one or the other, but not both, is somewhere in the middle. Real food, because it has fiber, protects your liver and nourishes your gut. Processed food is fiberless, and the reason for this is because fiber decreases the shelf life. By removing the fiber from the food, it prevents it from going rancid, but it also makes it inherently unhealthy.

Essentially, “in an attempt to try to increase availability, decrease wastage, we turned our entire food supply on its head in order to create commodities rather than make food available,” Lustig says.

Then, in the 1970s, Richard Nixon told the U.S. agriculture secretary, Earl Butts, to come up with a plan to decrease food prices, as fluctuating food prices were causing political unrest. The result was the start of monoculture and chemical-driven farming.

“Now, we have nitrogen runoff destroying our environment and antibiotics in the feed in order to keep the animals alive, but basically killing off their own bacteria and ours, and also creating chronic disease and destroying the environment as well.

It’s basically built into our Western food system. And we’re not going to solve health care, we’re not going to solve chronic disease, we’re not going to solve the economics [or] the environmental problems until we recognize what the problem is,” Lustig says.

Refinement Makes Everything Worse

While Lustig argues that the refinement of carbohydrates is the primary culprit that makes processed food so bad for your health, I believe processed fats may be an even bigger contributor.

Omega-6 linoleic acid (LA), in particular, is a pernicious metabolic poison. In 1850, the LA in the average diet was about 2% of total calories. Today, it’s between 20% and 30%. While we do need some omega-6, since your body does not make it, the point is we need nowhere near the amount we’re now getting.

“I agree that omega-6s are a problem,” Lustig says. “No. 1, they’re proinflammatory by themselves and No. 2, they have enough unsaturated double bonds so that if you heat them high enough, you flip them and end up making trans fats. That’s the problem of all of these polyunsaturated fats. They’re not meant to be heated beyond their smoking point, and we do.”

In addition to those issues, polyunsaturated fats such as LA are highly susceptible to oxidation, and as the fat oxidizes, it breaks down into harmful sub-components such as advanced lipid oxidation end products (ALES) and oxidized LA metabolites (OXLAMS). These ALES and OXLAMS also cause damage.

One type of advanced lipid oxidation end product (ALE) is 4HNE, a mutagen known to cause DNA damage. Studies have shown there’s a definite correlation between elevated levels of 4HNE and heart failure. LA breaks down into 4HNE even faster when the oil is heated, which is why cardiologists recommend avoiding fried foods. LA intake and the subsequent ALES and OXLAMS produced also play a significant role in cancer.

HNE and other ALES are extraordinarily harmful even in exceedingly small quantities. While excess sugar is certainly bad for your health and should typically be limited to 25 grams per day or less, I believe LA is far more damaging overall. As explained by Lustig:

“We have a metabolic burden of reactive oxygen species (ROS) that are doing damage if you can’t quench them. That’s why we have antioxidants in our body — glutathione, vitamin E — [they’re] basically the sink for those reactive oxygen species. The fact of the matter is our mitochondria are making ROS every single minute of every single day.

It is a normal byproduct of metabolism. The point is we’re supposed to be able to quench them. You can only quench them if you get the antioxidants into you.

The problem is as soon as you’ve taken the germ out of the grain kernel, you’ve basically reduced your antioxidant consumption by tenfold. So, we are antioxidant deficient because of food processing, which then leaves us vulnerable to the ravages of ROS from multiple sources including our own mitochondria.”

Real Food Is the Answer

The key, then, is to eat whole food, which is naturally rich in fiber and low in sugar. On a side note, free radicals are not all bad. They’re also biological signaling molecules, and if you indiscriminately suppress them, which is the danger you run into when using very high amounts of antioxidant supplements, it can backfire.

The best way is to get your antioxidants from your food, and real food not only provides antioxidants but also doesn’t create excessive ROS, so you get help from both ends, as it were. As for the type of diet you choose, any diet can work, provided it’s right for your metabolism. The only diet that does not work for anyone is a processed food diet. You could even try a keto or vegan diet or go on total vegetarianism like the principles they follow in Seventh Day Adventist Diet. Experience many benefits as it will lower the risk of heart diseases, diabetes, obesity, high blood pressure, and cancer.

Solutions, Solutions

Now that you know the root problems, what solutions does Lustig suggest? For starters, education alone is not enough, he says. We need education plus implementation. And that requires a different societal response.

“The way I describe it is that there’s personal intervention, which for the lack of a better word we can call rehab, and societal intervention, which for lack of a better word we can call laws. Rehab and laws for everything that is a hedonic substance — you need both.”

The first step of personal intervention is figuring out if you’re sick. “And don’t ask your doctor because they don’t know how to figure it out,” Lustig says. In Chapter 9 of his book, he lists clues that can help you self-diagnose.

In terms of addressing your health problems, your primary “treatment” will be to make, possibly significant, changes to how you shop and eat. As a general, easy-to-follow rule, if it has a label, don’t buy it. Real food does not have ingredient labels. Lustig’s book also includes guidance on how to read food labels in cases where you might not have an option.

“We also need societal intervention. The problem is the food industry doesn’t want any societal intervention because this is their gravy train. So, the question is, how do you do this?

Normally we would do it through legislation, but the food industry has completely co-opted the entire legislative branch; 338 out of 535 congressmen take money from the American Legislative Exchange Council (ALEC), and agriculture is their fourth [largest] contributor after petroleum, tobacco and pharma.”

Barring legislative success, we’re left with litigation. Already, there are a number of lawsuits in the works, several of which Lustig is a part of. Ultimately, we must restructure the entire food system so that all stakeholders benefit. “And we have to demonstrate to them how they can benefit,” Lustig says.

Subsidies Are the Biggest Hindrance to Change

Can the food industry make money selling real food? Lustig believes the answer is yes, and in his book, he details how real food makes both financial and ecological sense. The key is to remove subsidies, which currently grease the wheels of the processed food industry.

“The subsidies are the single biggest blockade,” Lustig says. “They’re the single biggest obstacle to being able to fix the food supply because that’s what’s making processed food cheap. The Giannini Foundation at UC Berkeley did a back of envelope calculation several years ago.

What would the price of food look like if we got rid of all food subsidies? It turns out that the price of food would not change. People say it would go up. No, it wouldn’t. It would not change except for two items. Two items would go up: Sugar and corn [used for high-fructose corn syrup]. So, basically, that would reduce consumption of the primary toxin in our diet that’s causing the most trouble …

The food industry … can make more money doing the right thing provided we get rid of the subsidies or make the subsidies for real food so that they can make money selling the right thing. This requires government. There’s no way around it. That’s why this book is complete. It’s laid out for all the stakeholders, including government, as to what has to happen and why.

I wrote this book for everyone to understand the same principles all at once, so that we can actually have an argument and a debate and hopefully come to the table about the facts, because until we do that, there will be no solving this problem. If everyone comes to the table, honestly, and admits to what the issue is, what the problem is, we can, in fact, solve it.”

To learn more, be sure to pick up a copy of Lustig’s book, “Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine.” You can also find a wealth of information on his website, RobertLustig.com, including media appearances, audio recordings, video lectures, books, articles, and upcoming events where you can hear him speak.

Not Wasting Food to Save the World

Garden compost bin for recycling kitchen food and garden waste including fruit and vegetable peelings, tea bags, and eggshells.

By Debi Smith | Common Dreams

Cold and mushy Brussels sprouts—previously frozen, then heated, then cold again—were the worst, but they weren’t the only bits of food I pushed around my plate in my youth that I had to finally gag down before I could leave the table.

“Don’t you realize there are starving kids in Africa?” my parents would chastise.

My unrepentant thinking at the time went something along the lines of Then why don’t we pack it up and send it to them? I would gladly share this food with starving people.

Here in the United States, it is estimated that we waste approximately 40% of all food produced for human consumption.

It is estimated that we waste approximately 50% more food than we did when I was contemplating my plate as a youth in the ’60s and ’70s. Shockingly, it is estimated that 1/3 of all the food produced on the planet never makes it into a mouth. Much of this loss in developing countries happens due to harvest, processing, and storage issues. In higher-income countries, much of the loss occurs at the consumer level.

Here in the United States, it is estimated that we waste approximately 40% of all food produced for human consumption. As a country, we comprise only 4% of the world’s population, but we rank near the top in food waste. Not unrelated, and always important to emphasize, we also are responsible for 15% of the world’s greenhouse gas emissions, second only to China.

Food waste occurs in all sectors, from farm to table. Naively, I had assumed there must be more waste and food loss in the farming, processing, retail, and institutional sectors than in our homes. However, though calculations and methodologies vary by organization, all data agree that my assumptions were categorically wrong. The Natural Resources Defense Council’s detailed 2017 report, Wasted: How America Is Losing Up to 40 Percent of It’s Food From Farm to Fork to Landfill, estimates that households are responsible for 43% of wasted food in the U.S., the most significant piece of the pie. A staggering and sobering statistic.

Yet, the mountains of data showing the profound negative impact of food waste combined with the fact that we consumers in our homes create the largest portion of it could also be seen as hopeful.

Hopeful!? Why?

Because we don’t have to wait for anyone else to argue and legislate. We can immediately begin (those of us who haven’t already become Zero-Waste Masters) to address food waste, right now, today, in our own homes. And doing so will have an enormous impact.

What We Are Wasting, in Addition to the Food

Our refrigerators, which typically hold perishables, are most often ground zero of food waste in our homes. There are the greens turning to gelatinous goo in the bottom of the crisper, the leftover vegetarian chili we are tired of and don’t have room for in the freezer (and besides, pizza sounds good tonight), the dried out tortillas, the celery that is turning brown, the excess apples turning to mush, and so on.

“Guess it’s time to clean the fridge out,” I mutter resignedly to myself when there’s no room for leftovers or new groceries, or when I can’t see or reach what might still be good at the back, or when the green goo starts leaking out the door, or after the hubby has to duct tape the bulging door closed before he leaves for work so it will stay shut.


My crisper on a recent afternoon: still too much waste, and an embarrassing amount of plastic.

For better or worse, I’ve been in charge of the fridge for some 38 years now. And I’ve always felt bad about the food I’ve tossed and for the hard-earned money that had gone to pay for it. But my thinking never really went much farther than that. Until it did.

I thought I was mindful of my ecological footprint, but when I finally examined my foodprint and the enormous negative impact my poor planning and waste were having on the environment and planet I thought I was trying to save? I was appalled and embarrassed.

To better understand the enormity of what I had been wasting—besides food, hard-earned money, and all my other personal resources used to obtain store, and cook the food (if I got that far)—I made a list. And while it is not exhaustive, I find it beyond compelling. And, notably, when the food produced is meat, especially beef, all of the wasted resources increase significantly.

When I waste food, I’m also wasting:

  • The land the food was grown or raised on
  • The precious freshwater used to irrigate the land and hydrate livestock
  • The fuel required for farming
  • The many resources used to produce, harvest, package, and transport seeds, animal feed, fertilizers, soil amendments, and all of the other resources required for farming
  • The many resources that went into dealing with weeds, pests, and fungus (in the U.S., we annually drop 1.1 billion pounds of pesticides on crops, 23% of the global total)
  • All of the resources used to plant, harvest, or procure the food
  • All of the resources that went into processing the food
  • All of the resources that went into packaging the food, sometimes multiple times
  • All of the waste that packaging creates
  • All of the resources required to transport the food, often multiple times
  • All of the resources necessary to store the food, often at multiple facilities
  • The labor needed at every level, and the resources used by that labor in the course of their work

Then, there is the incredibly colossal amount of greenhouse gases and polluted air and water generated at every step between farm and fork. It’s one thing, and another story, when these gases and pollution occur due to producing food that nourishes, but when the food ends up wasted? Because of me? It’s calamitous.

And it just keeps getting worse. Unless we compost at home, there are all of the costs, environmental and otherwise, associated with having our food waste transported away from our homes—including what we pay to have it hauled, the fossil fuel required for the transport, and the pollution and greenhouse gasses created by the transportation.


Dump trucks haul my waste to this transfer station, and then 18-wheelers haul it another 28 miles to the landfill.

This then brings us to the landfill, where the food waste problem is exponentially exacerbated. The EPA estimates that 66% of the wasted food we in the residential sector dump into the municipal solid waste stream is landfilled. Our food waste that is now trapped (sealed, without oxygen) inside landfills begins producing methane, a gas 84 times more potent than carbon dioxide within the first 20 years of its release and 28 times stronger than CO2 over the course of 100 years. In just the United States alone, the greenhouse gasses produced by our wasted food rotting in landfills are estimated to equal the emissions of 37 million cars.

On the global scale, according to the United Nations Environment Programme, if food waste were a country, it would only trail China and the U.S in greenhouse gas emissions.

And What About Hunger and Food Insecurity?

Globally, nearly 800 million people experienced severe food insecurity in 2019, and another 1.25 billion experienced moderate food insecurity. Sadly, with the COVID-19 pandemic, it is expected these numbers have risen. An alarming new United Nations report warns: “Over 34 million people are grappling with emergency levels of acute hunger, meaning they are one step away from starvation.”

In the United States, 35.2 million individuals experienced food insecurity in 2019. The numbers here, due to the pandemic, have also worsened.

Of course, there are numerous contributing factors to hunger and food insecurity, including political conflict, climate crises, economic downturns, and pandemics. However, contrary to the common perception that world hunger exists because there isn’t enough food, it’s important to note that we already produce enough food to feed everyone, including the estimated two billion hungry and food-insecure.

To emphasize, nearly one-quarter of the world’s population do not have routine access to healthy food even though we produce enough to feed them.

In 2015, the United Nations established 17 crucial sustainable development goals (SDG) in their 2030 Agenda For Sustainable Development. By tackling food waste, we can quickly begin to address SDG #2, which aims to achieve zero hunger; SDG # 12.3, which targets halving food waste at the retail and consumer levels; and SDG #13, which implores us to take urgent action to combat climate change.

In September of the same year, the USDA and EPA also set the year 2030 for halving food waste in the U.S., and the FDA is working in conjunction with them to educate the public.

While these are valuable and essential goals, I have to agree with climate activist Greta Thunberg when she said in an interview recently with the Financial Times, “We need to stop focusing on dates and numbers and actually accept and acknowledge the fact that we need to reduce our emissions right now. We can talk about 2030 or 2040 as much as we want. But it is what we are doing now that really matters.”

Tackling food waste in our own homes is one simple thing that we can do now that really matters. These efforts will not only free up resources that can go a long way toward helping feed the world’s hungry and food-insecure, but they will also help reduce greenhouse gas emissions on the planet.

What We Can Do In Our Kitchens, Communities, and Backyards


Image: EPA.gov

The USDA and EPA have collaborated on establishing a helpful six-component food waste recovery hierarchy, with the most preferred option at the top and least preferred at the bottom. Three of them are especially helpful for us at the residential level.

Source Reduction is step one, stopping food waste before it happens. It is the number one thing we can do to help abate food waste. Simple practices include:

  • Eating what we have. We simply look inside our fridge and pantry and see what most needs to be eaten and plan a meal based on that. If unsure what to make, we can check the index of a favorite cookbook or do an internet search with the terms. For example, I have those squash from last summer, the sweet potato, and also some greens that all need to be eaten. Pasta sounds good tonight so I did an internet search—”squash, sweet potato, greens, pasta”—and I found a recipe that I’ll use as my inspiration.
  • Better planning. The same thing above applies to menu planning and shopping. We look in our refrigerator and pantry first and then plan menus and shopping based on what needs to be eaten. Also necessary is making a list and doing our best to stick to it. And resisting buying more than we need, especially produce, even if it’s those avocados that are on sale.
  • Shopping for just a few main meals at a time—especially when it comes to buying perishables. Too often, there are more leftovers than expected, or our neighbors invite us to that impromptu potluck, or we impulsively grab takeout on our way home. Planning for fewer meals helps avoid over-shopping and ending up with highly perishable items we can’t get to. Alternatively, keeping carrots, celery, onions, and potatoes on hand—vegetables that keep longer than many other items—allows for quickly transforming some basics into a wide variety of dishes when the menu plan runs dry before the next shopping date.
  • Being resourceful. If we have most items needed for that pizza but don’t have any sauce, we can use pasta sauce. Or grind up whatever greens we may have on hand with some garlic, nuts, and olive oil for some quick pesto magic. If we don’t have a recipe ingredient, we can ask if it’s essential, and if so, check online for a substitute. For example, if you’re missing an egg for that birthday cake, you can substitute two tablespoons of mayonnaise.
  • Making friends with the freezer. Yes, the freezer is a great place for the chili that we tire of by the third night, but it’s also a great place to keep other things. For example, we can keep a container for stale or excess bread (including the heels) for when we need to make croutons, breadcrumbs, soups, or one of my favorite “clean out the fridge” kind of recipes—vegetable strata. Bread is only one thing, but speaking of it reminds me of one enterprising food waste warrior who is turning stale and excess bread into beer!
  • Labeling the food. We all think we’ll remember, right? But if it’s not marked, there’s a good chance that it’ll get tossed (even though it might still be good) when we can’t recall what it is or when we made it. I now mark containers with wine glass markers before putting them into the fridge or freezer. It’s also a good idea to keep a memo pad attached to the fridge, making a note of what went in and when.
  • Trusting our senses. Studies find that a good portion of the food we toss is thrown out too soon because we misunderstand dates. Until I set out to educate myself about food waste, I had the misconception that food might make me or my family sick if it was outdated. But then I learned that, aside from infant formula, the dates marked on the foods we buy—”best if used by,” “sell by,” “best before,” “enjoy by,” and expiration dates—are not only confusing but not yet federally regulated. Currently, these recommendations are merely suggestions about when a product is at its freshest. I also learned that eating food that is a little past its prime doesn’t typically make us sick. Food-borne illness comes from pathogens and contamination, not from the natural decaying process. By learning to trust our sense of sight, smell, touch, and taste, we can avoid tossing food that is still safe to eat. Save the Food is one place to start when looking for food-saving tips and recipes for using foods that are past their prime. I just left this writing briefly to whip up a delicious chocolate mousse using overripe avocados (from that sale I warned against) that were on my counter.
  • Embracing ugly produce. Tons of perfectly good produce go uneaten every year in the U.S. simply because of unrealistic retail and consumer expectations regarding appearance. Many non-profit organizations and for-profit entrepreneurs are now working to save this food from rotting in the fields or getting sent to the landfill. Households can also help by requesting that their local grocer stock imperfect produce, and then they can support this request with their dollars. I have been guilty of sorting through products to find perfect specimens, but after learning how much waste this creates and knowing that appearance does not affect the taste or nutritional value, I am much more conscious about showing more love to the ugly produce. (Marketing research has shown that using the term “ugly” helps imperfect produce receive a little more positive attention!)

When we master all of these things and learn to work with and eat what we have, we’ll not only save a lot of money and trips to the grocery store, we’ll also be helping to save the planet and the resources necessary to help feed the hungry.


Photo by Sean Aranda. Pictured is Rob Greenfield (bottom right) with friends and community members following food recovery from local dumpsters.

Feeding the Hungry is step two on the hierarchy and involves the recovery of good food from all sectors and sharing it with food-insecure populations. Exactly what I wanted to do when I was a kid! Not that I would be able to take my actual plate to a nearby food pantry now, but numerous organizations, including K-12 schools and universities, are doing extraordinary work to help recover good food from all sectors—farms, production facilities, institutions, restaurants, retail stores, dumpsters, and our homes—to those who need it, rather than it being sent to the landfill.

Also, food-sharing apps are helping recover food from all sectors, including households with excess food in their kitchens and gardens. These apps currently appear to be most popular and successful across the pond, but technologies that help us share excess food are promising. If you want to share your excess, and organizations and apps aren’t currently functional in your community, you can check with your local food pantries and shelters to see if they will take your excess perishables and garden produce.

Composting is step five, recognizing that food scraps and food waste are invaluable resources in the food cycle. Composting can be done in a variety of ways at one’s residence, through municipal programs offered in some communities, or through hiring a private food scrap hauler who will come by regularly for a very reasonable fee and collect scraps and get them to a nearby farm or facility that can process them into feed or compost.

I’ve only recently begun educating myself more fully on the stupendous ramifications of wasting food, but I have been composting for a while and am passionate about the “dig and drop” method, which is a variation of trench composting, also known as the “Lazy Man’s Method.” (My parents always did accuse me of being lazy.) Every day, I drop my kitchen scraps into a large enamelware canning pot (though anything with a lid will work) that sits outside my back door, and then once every week or two, I simply dig a hole and drop the contents of the pot into the hole, layering in “browns” (leaves, sawdust, paper, tissues, egg cartons, torn up cardboard) as I go. I next back-fill with six to eight inches of dirt and then tamp lightly, leaving the shovel where I left off to mark it for the next dig.

When the garden is bare in the winter, I crisscross back and forth across the garden space. In the summer, I dig in the rows between plants. I’m amazed at how quickly the scraps degrade, all with minimal effort from me. Worms have become plentiful, the clay and granite subsoil is improving dramatically, plantings (present or future) benefit from organic nutrition, and I’m not sending any food to the landfill! There are no smells with this method, no turning a pile or bin, no critter problems, and nothing has yet to bother my pot that I collect the compost in (even when I used to keep it on the front porch, 20 feet from our neighborhood bears when I paid to have it picked up).

The last “option” in the Food Waste Recovery Hierarchy is the landfill—an option of last resort that signifies we have failed the first five preferred options (which also include feeding animals, and turning wasted food into biofuel and bioproducts).

In the U.S., six states and several municipalities have already passed laws to keep food out of landfills. Eventually—much like widespread recycling of metals, paper, cardboard, and glass—this will likely become the norm rather than the exception.


Image: Vermont Department of Environmental Conservation

Vermont’s statewide food scrap ban went into effect just last year. Their program stands out as an excellent model regarding outreach, education, and support, with an easy to navigate website chock-full of information for helping residents comply with the new law. Local governments must provide food scrap collection to businesses, institutions, and apartments with four or more units. Beyond that, residents may ask their local solid waste hauler if they collect food scraps, or they can take them for free to a local drop-off facility, or they can pay a private food scrap hauler to pick them up. Private food scrap hauling has grown from only 20 haulers statewide when the law went into effect to more than 50 now.

Vermont’s new law has been a score for farmers, the planet, and the hungry. Food scraps kept out of the landfill end up at area farms and are either used for animal feed or they are composted to help in the generation of new food, greenhouse gasses are being minimized, and food donation (feeding hungry people) in the state has nearly tripled since the law was passed.

Shift Happens

Merriam-Webster defines a paradigm shift as “an important change that happens when the usual way of thinking about or doing something is replaced by a new and different way.” In a relatively short period of time, we have witnessed many paradigm shifts—from the simple and trivial to the complex and momentous. From how we use apps to book travel, for example, to the now widespread support of same-sex marriage.

Another shift is also underway with our relationship to food, food waste, food justice, and understanding how each impacts world hunger and climate change.

Seemingly small actions have enormous consequences. There are 129 million households here in the United States, and most of us are responsible for the largest chunk of wasted food in a country that wastes, per capita, more than almost every other country in the world. Because of this, we also embody enormous potential. Together, we can create the shift needed for humanity’s food security, a healthier planet, and the future of both.

It turns out my parents were on to something after all. Let’s eat our food.

Debi Smith

Debi Smith — wife, mother, grandmother, and concerned American and human being traveling aboard this small mote of dust suspended in a sunbeam–writes from her home in Ashland, Oregon. She welcomes your thoughtful comments, and ideas about how we can come together in search of common ground, at debi@mind.net

Our work is licensed under a Creative Commons Attribution-Share Alike 3.0 License. Feel free to republish and share widely.

Bill Gates: Let Them Eat Fake Meat!

By Navdanya International | The Defender

EDITOR’S NOTE: Below is an excerpt from “Bill Gates & His Fake Solutions to Climate  Change,” a 23-page report coordinated by Navdanya International which sheds light on the dangers of philanthrocapitalism.

One of [Bill] Gates’ most recent promotions is his prescriptions of synthetic foods for developed countries as a means to combat climate change. In a recent interview with MIT Technology Review, Gates says he thinks “all rich countries should move to 100% synthetic beef.”

Fake food replaces animal products with highly processed food grown in labs, like fake meat, fake dairy products, or fake eggs. It is made possible by technical innovations such as synthetic biology, which involves reconfiguring the DNA of an organism to create something entirely new.

For instance, plant-based meat companies like Beyond Meat and Impossible Foods use a DNA coding sequence from soybeans or peas to create a product that looks and tastes like real meat. Some companies are also investing in cell-based meat, grown from real animal cells, but it has yet to reach the market.

More and more firms are getting involved in this fast-growing market, like Motif Foodworks (plant-based meat and dairy alternatives), Ginkgo Bioworks (custom-built microbes), BioMilq (lab-grown breast milk), Nature’s Fynd (fungi-grown meat and dairy alternatives), Eat Just (egg substitutes made from plant proteins), Perfect Day Food (lab-grown dairy products) or NotCo (plant-based animal products made through AI), to name but a few.

The industrial meat industry giants are also profiting from this blossoming market. Meat producers like Tyson Foods (which has invested in Memphis Meats and Future Meat Technologies which both create lab-grown meat replacements), Nestle, Cargill, Maple Leaf Foods, or Perdue Farms are thriving on this trend, selling products like sausages, burgers, and ground beef largely made from pea or soy protein.

All these companies are backed up by high-ranked billionaires and Big Tech investors. Bill Gates alone has invested $50 million in Impossible Foods and actively finances Beyond Meat, Ginkgo Bioworks, and BioMilq, as described above.

The perpetuation of ecologically damaging practices

Fake food advocates claim it is a real solution to climate change and solves environmental degradation, while also ironing out animal welfare concerns. For instance, Impossible Foods declare their plant-based meat needs 96% less land, 87% less water and emits 89% fewer greenhouse gases than conventional animal-based products.

However, fake food has a larger carbon footprint than less-processed plant proteins. Plant-based substitutes are up to seven times more GHG-intensive than whole pulses. Cell-based meat also emits more GHG than animal products, like pork or poultry.

Recent research even suggests that over the long term, the environmental impact of lab-grown meat could be higher than that of livestock.

Moreover, fake food is advertised as “eco-friendly”, and yet it is made with proteins from pea, soy, or corn which are being grown on a large, industrial scale, relying on tillage, monocultures, toxic pesticides, and often, GMOs.

The Impossible Burger is made with GMO Roundup-sprayed soya, leading to massive ecological devastation. Total levels of glyphosate detected in the Impossible Burger by Health Research Institute Laboratories were 11.3ppb, making its consumption highly dangerous as only 0.1ppb of glyphosate can destroy gut bacteria, damage to vital organs like the liver and kidneys, cause reproductive abnormalities, or even tumors, as glyphosate is also a “probable human carcinogen.” More broadly, the reliance on pesticides is directly linked with long-term chronic health problems, for consumers and farmers.

Other companies like Beyond Meat, who market their products as “cleaner” since they are free from genetically modified ingredients, still admit to not being organic, and still rely heavily on monocultures and pesticides.

Ironically, these plant-based meat alternatives, which claim to save animals, water, and the environment, are instead directly contributing to the food system that is threatening global biodiversity, destroying wildlife, altering the soils, and polluting groundwater supplies. Moreover, the fake food companies’ supply chains require excessive fossil fuel transport, like most industrial food.

The health impacts of hyper-processed fake foods

Not only is fake food harmful to the environment, but it also can be detrimental to human health. Plant-based substitutes are likely to have a range of adverse long-term health outcomes, due to them being highly processed and containing ingredients like isolated pea proteins and canola oil.

New additives also made through synthetic biology are being added to these products. For example, to make the Impossible Burger appear to “bleed” like real meat, a “heme” molecule is added which comes from soy leghemoglobin, a colorant produced in genetically engineered yeast.

According to the Center for Food Safety, the FDA didn’t conduct adequate long-term testing before approving the color additive in 2019, and after a short-term rat trial, several potential adverse effects were detected like changes in weight gain, changes in the blood that can indicate inflammation or kidney disease, disruptions in the reproductive cycle and possible signs of anemia.

Despite the lack of evidence that the additive is safe, Impossible Foods’ products containing genetically engineered heme are now being sold in supermarkets across the U.S., exemplifying a deregulatory environment that prefers corporate profit and influence over public health.

The entire process of isolating plant-based proteins can also have dangerous consequences for human health. Many anti-nutrients are found within soy that can produce harmful health effects, such as digestive disorders, hormone imbalances, autoimmune diseases, obesity, digestive disorders, neurological conditions, or immunologic reactions. Especially as the soy and pea protein primarily used in most plant-based meats is heavily processed through high heating, chemical extractions and isolations of proteins, and now genetic altering, generating compounds that are not naturally found in foods.

Finally, artificially created animal products sometimes lack several natural nutrients or benefits. For instance, lab-grown milk such as BioMilq’s can’t change in response to the child’s need, as real breast milk can. It contains no hormones or bacteria from the mother’s biome and, more importantly, it does not have antibodies, which are vital to babies.

Plant-based meats, on the other hand, do not meet the nutritional requirements that are fulfilled by real animal foods. Simply adding isolated proteins, vitamins, and minerals to diets does not confer the same health benefits as when these nutrients are ingested as whole foods, which contain thousands of compounds acting in synergy. Plant-based burgers aren’t healthier than animal products, including red meat.

Patenting: making a profit from life

Far from ending climate change or world hunger, the patenting of artificial fake food growing techniques becomes yet another instrument of profit-making by corporations and billionaires. Especially as 20 patents are now assigned to Impossible Foods, with over 100 additional patents pending for other fake meat proxies, from chicken to fish.

It’s no wonder that big plant-breeding companies like Bayer see a great opportunity in the plant-based industry boom. In a 2019 investor event in Missouri, Bob Reiter, Bayer’s head of research and development at the company’s crop science division, said that plant-based meat companies “are sourcing different types of crops and that could also create opportunity for us, being a company that is a plant-breeding company.”

This patenting logic also reduces animals and nature to an “improvable technology”, in the words of Pat Brown, CEO, and founder of Impossible Foods. According to him, “animals have just been the technology we have used up until now to produce meat.”

This means they can simply be replaced by more efficient technologies like artificial food.

Fake food separates humans from nature and food from life. But we need to think beyond our strictly human needs and understand the needs of the ecological systems in which we are embedded. We cannot address the pressing environmental crisis without transforming our relationship with nature.

The views and opinions expressed in this article are those of the authors and do not necessarily reflect the views of Children’s Health Defense.

Six Months to Prevent a Hostile Takeover of Food Systems, and 25 Years to Transform Them

By Nick Jacobs | Common Dreams

Imagine a world where algorithms are used to optimize growing conditions on every fertile square meter of land. Where whole ecosystems are re-engineered. Where drones and surveillance systems manage the farm. Where farmers are forced off the land into e-commerce villages.

Imagine a world where food is treated like a strategic asset and food transit routes are militarized. Where powerful governments and their flag-bearer corporations control resources and food supplies across vast economic corridors.

Imagine a world where many foods are grown in Petri dishes, vats, and bioreactors. Where people’s eating habits are invisibly nudged using reams of metadata they have unknowingly surrendered via digital wallets. Where AI assistant apps decide on people’s food intake based on genetic information, family history, mood, and data readings from inside their waste bins and digestive systems.

“Travel any further down the path laid by agribusiness, and the momentum will soon be unstoppable.”

This may sound like science fiction. But the “4th industrial revolution” is already sweeping through food systems. For proof, we need to look no further than the changing complexion of the agri-food sector, where mergers and market disruptions are occurring at a dizzying pace. E-commerce platforms like Amazon and China’s JD.com are now among the top ten retailers globally. With agribusinesses increasingly reliant on the cloud, AI, and data processing services, big tech firms like Amazon, Alibaba, Microsoft, Google, and Baidu are moving into food production. Meanwhile, Blackrock and 4 other asset management companies own 10–30% of the shares of the top agri-food firms.

With climate change, environmental breakdown, and pandemics wreaking havoc on food systems over the coming years, the “silver bullet” solutions offered by the new agri-food giants may prove irresistible to panicking policymakers. This year’s UN Food Systems Summit—arising from a partnership between the UN and the World Economic Forum—will be a showcase for corporate-led “solutions.”

In other words, the keys of the food system are already being handed over to data platforms, e-commerce giants, and private equity firms. This could mean dismantling the diversified food webs that sustain 70% of the world’s population and provide environmental resilience. It could mean putting the food security of billions of people at the mercy of high-risk AI-controlled farming systems and opaque supply corridors.

And yet, there is nothing inevitable about this dystopian future. In reality, divisions will grow among corporations and between companies, workers, and consumers, as ecosystems refuse to be tamed, people refuse to be nudged, technologies malfunction and environmental and social tipping points draw closer.

Farmers, food workers, and their allies have recognized the crossroads we are at. They are already organizing in new ways to defend their spaces, their livelihoods, and their future—starting with mobilization around the Food Systems Summit.

In scanning the landscape for clues about the next quarter-century, we found that what could be achieved by civil society and social movements is just as “disruptive” as the plans of the agri-food giants. A “Long Food Movement”—bringing together farmers, fishers, cooperatives, unions, grassroots organizations, and international NGOs—could shift $4 trillion from the industrial chain to food sovereignty and agroecology, cut 75% of food systems’ GHG emissions, and deliver incalculable benefits to the lives and livelihoods of billions of people over the next 25 years.

“Farmers, food workers, and their allies have recognized the crossroads we are at. They are already organizing in new ways to defend their spaces, their livelihoods, and their future.”

The challenge is vast, and many of the victories will be hard-won, from new treaties to regulate and recall failing technologies, to shifting the $720 billion of annual producer subsidies towards agroecological farming and territorial markets.

But most of the tools are in the hands of civil society and social movements. Much can be achieved by amplifying existing approaches, linking different struggles together across sectors, scales, and strategic differences, and thinking 5, 10, or even 20 years ahead.

Over a 25-year timeframe, huge progress could be made by multiplying the farmer field schools and seed exchanges that underpin agroecological systems; by sustaining the current trendlines towards local, regional, and ethical purchasing and flexitarian diets; by developing “early listening systems” and emergency food security blueprints so we are ready to act when harvest failures, pandemics, and other shocks hit; by deploying apps to instantaneously decode negotiating texts, and to apprise consumers of the ‘true cost’ of their food; and even by syncing funding cycles and civil society gatherings to make cross-sectoral collaboration the norm.

Both of these futures remain viable—but for how much longer? Travel any further down the path laid by agribusiness, and the momentum will soon be unstoppable. Once systems have been structured around specific production models and technological trajectories, it is very difficult to change the course. GMOs offer a cautionary tale: instead of rethinking chemical-intensive monocultures in the face of widespread environmental and social damage, the “green revolution” was followed by a “gene revolution” that reinforced its logic.

We often hear that we have 10 harvests left before climate change becomes unstoppable. We have may less than 5 years to prevent the full-scale digitalization and automation of food systems, and only 6 months to prevent a corporate takeover of global governance at the Food Systems Summit. Neither short-term actions nor long-term planning can wait. That’s why we need a Long Food Movement.

Nick Jacobs

Nick Jacobs is the Director of the International Panel of Experts on Sustainable Food Systems (IPES-Food). A Long Food Movement: Transforming Food Systems by 2045’ was published by IPES-Food & ETC Group on March  30, 2021.

Our work is licensed under a Creative Commons Attribution-Share Alike 3.0 License. Feel free to republish and share widely.

Garden Rebels: 10 Ways To Sow Revolution In Your Back Yard (And Why You Must Go To Battle)

By Daisy Luther | The Organic Prepper

Editor’s Note: This essay was originally published in 2013 and has been updated with current information.

Perhaps the next Revolutionary War will take place in a vegetable garden.

Instead of bullets, there will be seeds.  Instead of chemical warfare, there will be rainwater, carefully collected from the gutters of the house. Instead of soldiers in body armor and helmets, there will be backyard rebels, with bare feet, cut-off jean shorts, and wide-brimmed hats.  Instead of death, there will be life, sustained by a harvest of home-grown produce.  Children will be witness to these battles, but instead of being traumatized, they will be happy, grimy, and healthy, as they learn about the miracles that take place in a little plot of land or pot of dirt.

Every day, the big industries that run our nation take steps towards food totalitarianism.  They do so flying a standard of “sustainability” but what they are actually trying to sustain is NOT our natural resources, but their control.

One of the most inspiring, beautifully written articles that I’ve had the pleasure of reading in a long time is by  Julian Rose, a farmer, actor, activist, and writer. He wrote an article called Civil Disobedience or Death by Design and it is a “must-read” for anyone who believes in the importance of natural food sources:

“From now on, unless we cut free of obeisance to the centralised, totalitarian regimes whose takeover of our planet is almost complete, we will have only ourselves to blame. For we are complicit in allowing ourselves to become slaves of the Corporate State and its cyborg enforcement army. That is, if we continue to remain hypnotized by their antics instead of taking our destinies into our own hands and blocking or refusing to comply with their death warrants. This ‘refusal’ is possible. But it will only have the desired effect when, and if, it is contemporaneous with the birthing of the Divine warrior who sleeps in us all. The warrior who sleeps-on, like the besotted Rip Van Winkle in the Catskill mountains.” (source)

And it isn’t just industrialism that’s causing our issues. A supply chain disruption has been apparent in the US since people first cleared the shelves a year ago and while some things came back in stock, supplies are limited to this day.

Sustained into starvation

Does it sound dramatic to state that if things continue on their current path of “sustainability” that we are all going to die?  If you think I’m overstating this, read on.  It isn’t a stretch of the imagination to think that we are going to soon be “sustained” right into starvation via Agenda 21.

  • The European Union is in the process of criminalizing all seeds that are not “registered”.  This means that the centuries-old practice of saving seeds from one year to the next may soon be illegal.
  • Collecting rainwater is illegal in many states, and regulated in other states.  The United Nations, waving their overworked banner of “sustainability” is scheming to take over control of every drop of water on the globe.  In some countries, people who own wells are now being taxed and billed on the water coming from those sources.  Nestle has admitted that they believe all water should be privatized so that everyone has to pay for the life-giving liquid.
  •  Codex Alimentarius (Latin for “food code”) is a global set of standards created by the CA Commission, a body established by a branch of the United Nations back in 1963. As with all globally stated agendas, however, CA’s darker purpose is shielded by the feel-good words.  As the US begins to fall in line with the “standards” laid out by CA, healthful, nutritious food will be something that can only be purchased via some kind of black market of organically produced food.
  • Regulations abound in the 1200 page Food Safety Modernization Act that has put many small farmers out of business, while leaving us reliant on irradiated, chemically treated, genetically-modified “food”.

In the face of this attack on the agrarian way of life, the single, most meaningful act of resistance that any individual can perform is to use the old methods and grow his or her own food. Big banks are betting AGAINST the consumer and investing large sums of money in Big Agri before predicted shortages raise prices even more dramatically.

It’s time to become a producer instead of a consumer.

I often write about producing instead of merely consuming and in no subject is that more important than food. Growing your own food wields many weapons.

  • You are preserving your intelligence by refusing to ingest food doused in chemicals.  The pesticides that are liberally sprayed on food crops have been proven to lop off IQ points.
  • You are nourishing your body by feeding yourself real food.  Real food, unpasteurized, un-irradiated, with all of the nutrients intact, will provide you with a strong immune system and lower your risk of many chronic diseases.  As well, you won’t be eating the toxic additives that affect your body detrimentally.
  • You are not participating in funding Big Food, Big Agri, and Big Pharma when you grow your own food. Every bite of food that is NOT purchased via the grocery store is representative of money that does NOT go into the pockets of these companies who are interested only in their bottom lines. Those industries would be delighted if everyone was completely reliant on them.
  • You are not susceptible to control mechanisms and threats.  If you are able to provide for yourself, you need to give no quarter to those who would hold the specter of hunger over your head.  You don’t have to rely on anyone else to feed your family.

The ultimate act of rebellion is to feed yourself.

Consider every bite of food that you grow for your family to be an act of rebellion.

  1. If you live in the suburbs, plant every square inch of your yard.  Grow things vertically.  Use square foot gardening methods.  Make lovely beds of vegetables in the front yard.  Extend your growing seasons by using greenhouses and cold frames.  This way you can grow more than one crop per year in a limited amount of space.   Use raised bed gardening techniques like lasagna gardening to create rich soil.  If you have problems with your local government or HOA, go to the alternative media and plead your case in front of millions of readers.  We’ve got your back! Here are some tips for stealth gardening.
  2. If you live in the city or in an apartment, look into ways to adapt to your situation.  Grow a container garden on a sunny balcony, and don’t forget hanging baskets.  Grow herbs and lettuce in a bright window.  Set up a hydroponics system in a spare room (but look out for the SWAT team – they like to come after indoor tomato growers!)  Go even further and look into aquaponics. Create a little greenhouse with a grow light for year-round veggies.  Sprout seeds and legumes for a healthy addition to salads. Don’t forget community gardens either – they’re a great way to grow food and meet others with your interests. Here are some other tips for gardening without a yard.
  3. If you live in the countrygo crazy.  Don’t just plant a garden – plant fields!  Grow vegetables and grains. Grow herbs, both culinary and medicinal.  Learn to forage if you have forests nearby.  Learn to use old-fashioned methods of composting, cover crops, and natural amendments to create a thriving system.
  4. Raise micro-livestock.  The micro-livestock option may not work for everyone, but if you can, provide for some of your protein needs this way.  Raise chickens, small goats, and rabbits, for meat, eggs, and dairy.  If you are not a vegetarian, this is one of the most humane and ethical ways to provide these things for your family.  Be sure to care well for your animals and allow them freedom and natural food sources – this is far better than the horrible, nightmare-inducing lives that they live on factory farms.
  5. Use only heirloom seeds. We get all our seeds here. With heirloom seeds, you can save your seeds.  Learn the art of saving seeds from one season to the next.  Different seeds have different harvesting and storage requirements.
  6. Go organic.  Learn to use natural soil enhancers and non-toxic methods of getting rid of pests.  Plan it so that your garden is inviting to natural pollinators like bees and butterflies.  If you wouldn’t apply poison to your food while cooking it, don’t apply it to your food while growing it.
  7. Be prepared for some backlash.  The day may come when you face some issues from your municipal government.  Be prepared for this by understanding your local laws and doing your best to work within that framework. If you cannot work within the framework, know what your rights are and refuse to be bullied.  Call upon those in the alternative media who will sound the alarm.  Every single garden that comes under siege is worth defending. A Florida family finally won the right to garden in their front yard after years of harassment.
  8. Learn about permaculture.  Instead of buying pretty flowering plants for your yard, landscape with fruit trees (espaliering is a technique that works well in small spaces), berry bushes, and nut trees.  Permaculture can provide long-term food sources for your family.
  9. For the things you can’t grow yourself, buy local.  Especially if space is limited, you may not be able to grow every bite you eat by yourself.  For everything you can, buy local!  Buy shares in a local CSA (Community Supported Agriculture). Visit your farmer’s market.  Shop at roadside stands.  Join a farming co-op.  Support agriculture in your region to help keep local farms in business.  (One note about farmer’s markets:  Some farmers’ markets allow people to sell produce that originates at the same wholesalers from which the grocery stores buy their produce.  I always try to develop a relationship with the farmers from whom I buy, and I like to know that what I’m buying actually came from their fields and not a warehouse.)
  10. Learn to preserve your food.  Again, go back to the old ways and learn to save your harvest for the winter.  Water bath canningpressure canningdehydrating, and root cellaring are all low-tech methods of feeding your family year-round. Not only can you preserve your own harvest, but you can buy bushels of produce at the farmer’s market for a reduced price and preserve that too. Learn how to cook and preserve your fresh in-season produce here.  Learn all about food preservation in this 4-books-in-one guide. (My canning book is included.)

There is a food revolution brewing.

People who are educating themselves about Big Food, Big Agri, and the food safety sell-outs at the FDA are disgusted by what is going on. They are refusing to tolerate these attacks on our health and our lifestyles.

Firing a volley in this war doesn’t have to be bloody.  Resistance can begin as easily a planting one seed in a pot. It’s time to go to battle and declare your independence with a spade in one hand and some seeds in the other.

Elon Musk’s Brother Starts ‘Million Garden Movement’ to Plant a Garden For Every Household Living in a Food Desert

What do ten dollars, a garden, Harrison Ford, and Elon Musk’s brother have in common? They’re all being used to combat food insecurity, malnutrition, and to build the world’s single biggest gardener community.

Launched on the equinox, the Million Gardens Movement (MGM) is a charitable and educational initiative that hopes to put a garden in every household—whether that’s on a fire escape, in a window box, or as part of a community garden initiative—and fresh fruit and veg on every plate.

The brainchild of Frank Giustra and Kimbal Musk, the former the owner and publisher of Modern Farmer magazine, the latter the Executive Director of the non-profit Big Green, MGM puts Little Green Garden units in homes and classrooms for just a $10 donation.

The Little Green Gardens are at their core ready-to-use fruit and veg garden beds—and over 5,000 of them have already been distributed.

Kimbal Musk explains that each garden bed comes “with a customized growing plan and online lessons and activities to support the growth of culturally relevant at-home veggie gardens.”

The MGM platform as a whole is simple. If you’re a gardener, sign up to join the community. Donate $10 to give a garden to a family that can’t afford it, or that lives in a food desert, read and contribute to the blog, and then tell other gardeners about it.

“We’ve been so humbled by the overwhelmingly positive response and the passion surrounding our mission,” says Frank Giustra. “When Warwick Saint was photographing gardening activists for our launch, activists like Salma Hayek and Jonathan Scott were asking us “What more can I do for the Movement? What else can I do to help get more people involved? That’s a real sign of how dedicated people are to making a difference.”

“Ten years ago I co-founded Big Green to focus on under-resourced communities to increase access to fresh food and improve food literacy,” says Musk. “Today it’s a national non-profit working with schools in several major cities with almost 640 outdoor Learning Garden classrooms.”

“Frank Giustra reached out with the idea of… Big Green and Modern Farmer [starting] the Million Gardens Movement to make it simple for anyone to give a family a garden. Planting a seed is an act of hope for a brighter tomorrow. We hope millions will join us to grow their own garden and give a garden to a family.”

Seed of hope

The seed of hope planted by Giustra and Kimbal certainly sprouted. With thousands of gardeners already joining up with the movement, celebrities are tagging along like Harrison Ford, Zooey Deschanel, Nicole Scherzinger, and Maye Musk, mother of Kimbal—and a certain billionaire named Elon, who happens to be Kimbal’s brother.

The hashtag #milliongardensmovement has over 300 posts on Instagram. 7,300 gardens in total have been started, including some done out-of-pocket, while 632 have gone into schools to teach kids about gardening and grow a new generation of gardening-savvy adults.


Will There Be Food On The Table?

By Julian Rose | Waking Times

“Who Controls the Food Supply Controls the People”

This is to serve to warn that what ‘the authorities’ are planning for us in the very near future is a ‘Great Reset’ of what we are accustomed to eating at our daily meals.

Under plans laid out by Klaus Schwab, executive director of the World Economic Forum, what food ‘is’ and how it is produced are to take a dramatic turn for the worse. From something broadly natural to something essentially synthetic.

Under the cold technocrat agenda know as ‘The Fourth Industrial Revolution’ and ‘Green New Deal’ agriculture will have less and less to do with farmers cultivating the land and more and more to do with the laboratory production of synthetic foods by robots.

The great majority of mankind already carries traces of dozens of toxic synthetic chemicals in their bodies, with significant amounts of the carcinogenic herbicide glyphosate (RoundUp) having been detected in more than 90% of the tens of thousands tested in Europe and the USA during recent years.

Right now in Holland, Israel, and California entirely fake laboratory meat (‘cultured meat’) is commencing manufacture – using animal-based cellular tissue; while nanoparticles are increasingly being adopted in the processing of many of the mass-produced factory foods found on supermarket shelves today.

The GMO threat is also once again part of the plan, going under a new name: ‘gene editing’. These are foods that have been molecularly re-engineered to suit the profit-motivated ambitions of the pesticide and pharmaceutical industries. Consuming them on a regular basis will irrevocably alter our own DNA to the point where ‘human’ will no longer fit the description of our species.

Most people are completely unaware of these so-called ‘developments’. One of the excuses used for moving humanity onto a space-age laboratory engineered diet is that scientists in the pay of the global warming lobby say that dairy cows and beef cattle are causing climate change due to their natural flatulence negatively affecting the atmospheric methane balance.

This is at the extreme end of plausible, but only in the case of large-scale factory farms on which cattle are fed entirely inappropriate diets.

This is the same bunch of ‘scientists’ who are warning that earthworms need control due to their supposed negative influence on the upper atmosphere.

Well, frankly, I would have thought that even the dimmest members of the scientific community would have thought up something a little more credible for closing down conventional farming systems. But such is the insanity at large today that almost any theory backed by enough mass propaganda indoctrination seems capable of achieving its desired ends.

So let us be reminded of the words of Dr. Henry Kissinger “Who controls the food supply controls the people.” Food production coming under the jurisdiction of a centralized global cabal is a very dangerous move. Already just six vast seed corporations own and control 80% of the world’s seed production and distribution.

Using Codex Alimentarius clauses of the World Trade Organisation governments have already been influenced to pass laws severely restricting the use of native seeds and a wide variety of fruit and vegetables once on sale in traditional grocery stores.

The population as a whole is now confronted by the despotic Green New Deal program forcing its fake ‘zero carbon’ policy on humanity and weaponizing it to be the vector for the digitalization and re-engineering of the food chain, as described earlier.

The largely synthetic diet that emerges out of this sterilization program will free-up the land for what is termed ‘re-wilding, the leisure pursuits of the wealthy and large-scale US-style robotic factory farming units.

What to do?

Here follows a list of immediate actions to take to ensure you don’t get caught out and find yourself on a corporate/state-controlled artificial GMO diet with no way out.

  • Immediately cease relying on the supermarket/hypermarket for your main food purchases. They are global killers of small, diverse, and animal-friendly farms and of real food. They will be the first to comply with the cabal government controls.
  • If you are not already living in the countryside or a small town/village with direct links to the surrounding land, plan your move to such a location straight away. Big cities are saturated with electromagnetic microwaves, CCTV monitors, traffic polluted air, and a great excess of sterile concrete. They can no longer support the health and welfare of sentient humans.
  • Once in your countryside location, establish contact with a small or medium-sized (SME) pro-ecological and/or traditional farmer and start making your food purchases ‘direct from the farm’ or via a food cooperative/independent small shop selling good quality fresh foods from local farms.
  • Rent, share or buy a piece of land to start your own cultivation on. Make a plan to grow a percentage of your basic dietary needs on this land. Seek help from those who have experience, to get you started.
  • Spend as much time as possible in/with nature. This is the antidote to the materialistic, mechanistic mind-controlled world of urban dependency – the main target for the WEF’s fake Green New Deal program of oppression and control.
  • Learn the skills of gardening, medicinal herb growing, and building natural good health. Particularly build-up your immune system to resist various diseases, minor sicknesses like the flu called Covid and major sicknesses like cancer and build into your daily routine a spiritual practice which puts you in touch with your deeper self and divine origins.
    This is going to be particularly important in protecting against dark entities and in opening your life to the vital pathway of full conscious awareness.
  • Barter and share wherever possible. The cabal’s aim is to phase out banknotes and coinage by 2030 at the latest, making people fully dependent on plastic cards and digital nano-chips inserted under the skin. In both cases, total 24/7 surveillance of all activities and direct access to your bank account will be the order of the day.
  • Get involved with your local community. Help it become self-governing. Share information (like this) with neighbors and leaders of local authorities. Build initiatives to get your community linked-up with neighborhood farms and woodlands so that these resources can be used to support the needs of the local community.
  • Make sure to retain a wood or coal-burning stove/boiler and ‘human scale’ agricultural tools for cultivating the land. Learn the skills needed to work the land with horses. Petroleum and gas are likely to become ever harder to acquire for all but the 1%, who will retain access to supplies for heating cooking, and transportation purposes. This is not because of a supply shortage – there is none – but because The Fourth Industrial Revolution/Green Deal is founded on ‘Green Fascism’, a ‘zero carbon’ policy that will starve the population of access to fossil fuels and force people into a slavish dependency on the state (cabal) and conformity with long-planned global depopulation goals.

Lastly, let the Changes recommended here be seen as positive. A welcome challenge for all concerned. A chance for ‘real life’ to replace the digitalized virtual reality existence of today. You will be bringing about a world in which nature and man can finally start to heal and return to a state of equilibrium.

Envision and meditate on this healed world now. Make your move the number one priority of your life and join those already building their arks. Arks destined to become the foundation stones of a simple, creative, and just New Society.

About the Author

Julian Rose is an early pioneer and practitioner of UK organic farming; an entrepreneur and leader of projects to create self-sufficient communities based on local supply and demand; a teacher of holistic life approaches and the author of four books – one of which ‘Creative Solutions to a World in Crisis’ lays-out detailed guidelines for the transformation of society into caring communities built upon ecological and spiritual awareness, justice and cooperation. See Julian’s website for more information www.julianrose.info

Ultra-Processed Food Attacks Your Bones and Vertebrae

By Dr. Joseph Mercola | mercola.com


  • Evidence from a recent animal study demonstrated how an ultra-processed diet reduced total body and leg lengths, as well as weakened the structure of trabecular bone, increasing the risk of fractures
  • Similar changes to trabecular bone are found in older adults with osteoporosis. Since bone formation continues through age 30 to 40, there is a potential risk that ultra-processed foods may increase the risk of fracture in older adults
  • These same foods impair your gut microbiome and increase your risk for infection and early death
  • Ultra-processed foods, which include chips, pizza, hot dogs, cereals, and carbonated drinks, are also associated with cardiovascular diseases and death

Evidence suggests that eating ultra-processed foods may have a negative effect on bone strength and increase the risk for fracture.1 Osteoporosis is the medical term that describes a loss of bone density and quality of bone as people age. It is a widespread and serious condition that increases the risk of a bone fracture, which is especially problematic for older people.

Evidence suggests that individuals who have an osteoporotic hip fracture have a higher risk of mortality in the following years.2 Researchers have found variables that increased the risk of mortality included age over 75, mild to severe liver disease, heart failure, diabetes, and hearing impairment. Statistically, of the people over age 50, about 50% of women and 25% of men will suffer a fracture at some point before the end of their life.3

According to the National Osteoporosis Foundation, “For women, this is equal to the risk of getting ovarian, breast and uterus cancers combined.” There are many factors that contribute to the development of osteoporosis, including age, smoking, excessive alcohol consumption, and a suboptimal diet.4 Bone loss is a side effect of some medications or can result from the loss of hormones after menopause.

Other modifiable risk factors include a vitamin D deficiency and a lack of exercise. Eating a diet high in ultra-processed foods is the very definition of a suboptimal diet. A study5 published in BMJ Open found that ultra-processed foods made up 57.9% of all calorie intake and 89.7% of calories that came from added sugar.

Not only do ultra-processed foods increase the risk for obesity,6 but they also raise your risk for other conditions including cancer7 and diabetes. Yet, food manufacturers have discovered that many people eating a Western diet cannot get enough of them. However, the effect ultra-processed foods have on bone development is a relatively new discovery.

Ultra-processed Food May Slow Growth and Weaken Bones

In a 2021 study published in Bone Research,8 scientists investigated the effect ultra-processed foods would have on skeletal development using an animal model. There were two study groups, one which received a diet similar to the standard Western diet high in ultra-processed foods and soft drinks, and the other, a standard rat diet.

The animals were given unlimited access to food and drink for six weeks, during which the researchers measured body weight and total body, femur, and lumbar vertebral length. The animals were 3 weeks old when the trial started, which represented the six-week growth period before sexual maturation.

The results revealed that weight gain was lower, and total body and leg lengths were also significantly shorter, in the group eating ultra-processed foods as compared to the control group. Although growth was underdeveloped in the experimental group, these animals ate significantly more calories. This suggested to the researchers that an ultra-processed diet stunts growth, but not because of a caloric deficiency.

The NOVA classification system9 splits food into four different categories beginning with unprocessed or minimally processed foods. These are foods you would typically find around the outside aisle at the grocery store such as vegetables, fruits, meat, and dairy products. They are the basis of what you would use to make food at home.

Group 2 includes processed culinary ingredients that you would use to season or add to unprocessed foods. For example, this group includes honey, salt, and oils. Group 3 includes processed foods that have two or three ingredients that may be used to season or preserve the product. For instance, they include canned and bottled vegetables, salted nuts, cured meats, and cheeses.

Finally, Group 4 contains ultra-processed food and drink products, which are the majority of foods found in convenience stores. These typically have five or more ingredients and include carbonated drinks, ice cream, chips, breakfast cereals, energy bars, powdered or fortified meals, and ready-to-eat products such as pizza, chicken nuggets, and instant soups and desserts.

Exposure in Adulthood May Increase Risk of Fracture

Additionally, the vertebra and femoral bones were scanned to examine trabecular and cortical bone properties.10 They found that the trabecular bone parameters in the experimental group were inferior when compared to the control group.

Bone volume fraction had decreased significantly when measured at six weeks and again at nine weeks during the intervention. The mean trabecular number and thickness in the femoral bone were also lower. Additionally, they found that trabecular separation was significantly higher in the experimental group when measured at six weeks and nine weeks during the intervention.

This number represents the mean distance between the trabeculae. These findings indicated an increased risk of fracture from poor bone development, and interestingly are some of the same findings in an aging bone. The role of trabecular atrophy, as indicated by the reduction in number, thickness, and increased separation, has a direct relationship with the strength of the bone and the resistance to fracture.11

In one study where researchers evaluated trabecular bone in older adults, they concluded it was “unlikely that treatment would replace trabeculae that have been removed or would restore biomechanical strength to the skeleton.”12 In the human skeleton, the trabecular bone is surrounded by a dense outer shell of cortical bone.

The proportion of the two varies depending on the location in the body. The trabecular bone has a network of rods and plates that are integral to bone strength. In fact, this architecture is “significantly stronger than an equal mass of solid bone.”13

Although the featured animal study demonstrated poor structural development of the trabecular bone in the femur and vertebra during growth before sexual maturity, it is important to note that new trabecular bone formation continues until a peak bone mass is achieved from age 30 to 40 years in men and women.14 This raises the question of how ultra-processed foods affect the risk of osteoporosis in older adults.

Ultra-processed Foods Impair Your Gut Microbiome

Ultra-processed foods are aggressively marketed by food producers as they are highly profitable. Yet, as outlined in The BMJ following the release of two studies finding an association between ultra-processed foods and the risk of death and cardiovascular diseases:15

“… packaged baked goods and snacks, fizzy drinks, sugary cereals, ready meals containing food additives, dehydrated vegetable soups, and reconstituted meat and fish products — often containing high levels of added sugar, fat, and/or salt, but lacking in vitamins and fiber … account for around 25-60% of daily energy intake in many countries.”

Past studies have also linked this food group to an increased risk of metabolic syndrome, obesity, high blood pressure, and cardiovascular diseases.16 These are comorbid conditions that increase your risk of severe disease with COVID-19.17 The basis for these metabolic and health changes may reside in the gut.18

Science continues to reveal the vital effect that your diet has on your gut microbiome, and your gut microbiome’s ability to ward off disease.

Gut microbiome diversity with healthy microorganisms is better able to support your immune system. This has become increasingly important according to Tim Spector, professor of genetic epidemiology at King’s College in London, as COVID-19 has spread across the world. Writing in The Conversation, Spector says:19

“The immune system is complex and highly responsive to the world around us, so it’s not surprising that many factors affect its function. What’s important to know is that most of these factors are not hard-coded in our genes but are influenced by lifestyle and the world around us.

As well as mounting a response to infectious pathogens like coronavirus, a healthy gut microbiome also helps to prevent potentially dangerous immune over-reactions that damage the lungs and other vital organs. These excessive immune responses can cause respiratory failure and death …

The fine details of the interactions between the gut microbiome and the immune system are not fully understood. But there seems to be a link between the makeup of the microbiome and inflammation — one of the hallmarks of the immune response. Gut bacteria produce many beneficial chemicals.”

Mexico Uses a Unique Strategy to Lower Obesity Risk

As I mentioned, individuals with cardiovascular disease, diabetes, and obesity are at greater risk of severe COVID-19 illness. And, the evidence clearly indicates that a diet rich in ultra-processed, convenience foods contributes to those conditions. In late 2020, parts of Mexico took an unprecedented stance in protecting their youth.

Lawmakers in several states pushed legislation that would ban the sale of junk food to anyone under 18. The first legislature to pass the ban was in Oaxaca, followed closely by Tabasco.20 Magaly López, a lawmaker in Oaxaca’s Congress, commented on the move to a reporter from NPR,21 “I know it can sound a bit drastic, but we had to take action now. The damage of this kind of diet is even more visible because of the pandemic.”

It’s interesting paradox that an infectious disease that disproportionately affects those with obesity and cardiovascular disease is what may lead to better recognition and action against ultra-processed foods when these same conditions have contributed over the past decade to many of the top 10 leading causes of death.22

Mexico also instituted a food warning label on packaged foods that are high in sugar, trans fats, saturated fat, and calories. Businesses had only until December 1, 2020, to add those warning labels to avoid fines.23

As Reuters reports,24 these new warning labels and bans on junk food met with “super-sized opposition” from the U.S. and EU. Mexico consumes more processed foods than any other Latin American country and is the fourth largest consumer in the world.

Mexico took the labeling law one step further, saying that any product “containing caffeine and sweeteners must bear warning labels that they should not be consumed by children, and products with warning labels cannot include children’s characters, animations, cartoons, or images of celebrities, athletes or pets on their packaging.”25

Ultra-processed Foods Raise Risk of Death

In the first of two studies26 published in The BMJ that linked ultra-processed foods with an increased risk of cardiovascular disease and death, researchers concluded that consuming four or more servings of ultra-processed foods daily was independently associated with a 62% relative increase in the risk of death from all causes and for every additional serving the risk rose again by 18%.

In the second study,27 data revealed eating ultra-processed food increases your risk of cardiovascular disease, even after adjusting for known confounding factors and the second analysis.28 Through a variety of mechanisms, junk food can destroy your metabolism and affect your appetite control.

As detailed in “The Extraordinary Science of Addictive Junk Food,” your body is designed to naturally regulate how much you eat and the energy you burn. However, manufacturers have figured out how to override your intrinsic control by engineering foods that are hyper rewarding.29

This stimulates such a strong response in your brain that it becomes easy to overeat. Some of the most addictive junk foods on the market are potato chips, which hit all three bliss points: sugar from the potato (and sometimes from added sugar), salt, and fat.30

It is likely not a coincidence that as ultra-processed foods have become a norm for many Americans, so have chronic illnesses. The food you eat is a key factor that determines health and longevity. I believe that eating a diet of 90% real food and 10% processed foods is achievable for most and it could make a significant difference in your weight and overall health, including your bones.

To help you get started, you’ll find more information and suggestions in “Processed Foods Lead to Cancer and Early Death.” To address your gut microbiome, in addition to eliminating ultra-processed foods and eating primarily whole foods, traditionally fermented foods and probiotics are the best routes to optimal microbiome health.

Healthy fermented choices include lassi (an Indian yogurt drink), fermented, grass-fed organic milk (kefir), fermented soy or natto, and different types of pickled fermentations of cabbage, turnips, eggplant, cucumbers, onions, squash, and carrots. For more information and tips on how to make fermented foods at home, see “Flavorful Fermented Foods Have Healing Properties.”

Growing Mushrooms at Home is Everyone’s New Pandemic Hobby

By Andy Corbley | Good News Network

Home-grown mushroom kits are seeing an explosion in demand, giving people something to do, watch, and cheer on while they’re stuck at home.

Lockdown and travel restrictions have led to a resurgence in the popularity of crafts, gardening, baking, and other at-home hobbies. Remarkably, half of Canadians grew their own food to some degree last year—17% of whom did so for the first time.

For many of these beginner horticulturalists, mushrooms represented a super-easy way to start things off with, especially if they didn’t have any soil to utilize. The Guardian reports that some companies are seeing 300%-400% increases in sales of starter kits for genera like oyster mushrooms, a beautiful gilled fungus that grows horizontally on logs, trees, and hills in nature.

People like Willoughby Arevalo, a mycologist from Vancouver, have noted the stratospheric rise in mushroom kits sales. Author of DIY Mushroom Cultivation, he credits their fast daily growth, compared to the slow plodding of windowsill herbs, as one of their strongest appeals.

“It’s relatively low-barrier. They’re more expensive than making your own once you have the system set up to do so, but they’re not that expensive,” said Arevalo to the National Post (starter kits typically range from $25-$35). “And it can really bring a sense of amazement to be able to share space with these mushrooms as they fruit.”

Some have taken it farther than simply something to marvel at. The Guardian reports on one Australian man and his wife using the pandemic time to transform their laundry room into an environment for growing almost $500 worth of blue, tan, white, and Queensland oyster mushrooms every few months.


Strawberries, Spinach, Kale Top EWG’s 2021 ‘Dirty Dozen’ List

By Environmental Working Group | The Defender

Collard and mustard greens join kale among the most pesticide-contaminated fresh produce on the Environmental Working Group’s (EWG) 2021 Dirty Dozen list. For the first time, bell peppers and hot peppers have made the list.

The Dirty Dozen and the Clean Fifteen together make up EWG’s annual Shopper’s Guide to Pesticides in Produce, which analyzes Department of Agriculture test data to identify which fresh fruits and vegetables are most and least contaminated with pesticide residues.

“Whether organic or conventionally grown, fruits and vegetables are critical components of a healthy diet,” said EWG toxicologist Thomas Galligan, Ph.D. “We urge consumers who are concerned about their pesticide intake to consider, when possible, purchasing organically grown versions of the foods on EWG’s Dirty Dozen, or conventional produce from our Clean Fifteen.”

This year, the U.S. Department of Agriculture’s (USDA) tests found residues of potentially harmful chemical pesticides on nearly 70% of the non-organic fresh produce sold in the U.S. Before testing fruits and vegetables, the USDA washes, scrubs and peels them, as consumers would.

Leafy greens

Until this year, kale was alone in the number three spot on the Dirty Dozen. A total of 94 different pesticides were found on leafy greens, including neonicotinoids, or neonics. One sample of mustard greens had 20 different pesticides, and some kale and collard samples had as many as 17.

On all three types of greens, the pesticide most frequently detected by the USDA was DCPA, sold under the brand name Dacthal. The Environmental Protection Agency classifies DCPA as a possible human carcinogen, and the European Union banned it in 2009.

Neonics are the fastest-growing class of insecticides, despite a decade of research making it clear that they are highly toxic to honeybees and other pollinator species. Some studies on human health also suggest that exposure to neonics may be harmful to the developing fetus and to children.


Bell peppers and hot peppers, tested for the first time since 2012 and 2011, respectively, are also included in this year’s list at number 10. The USDA found 115 pesticides on peppers — the most, by far, on any item.

Bell peppers and hot peppers contain concerning levels of acephate and chlorpyrifos, respectively – organophosphate insecticides that can harm children’s developing brains and are banned from use on some crops in the U.S. and from all uses in the EU. In 2017, the EPA, under the Trump administration, rejected a proposed chlorpyrifos ban, allowing it to remain on the market and subsequently in foods.


Although no citrus fruits landed on the Dirty Dozen, this year’s Shopper’s Guide highlights the concerning levels of toxic pesticides found on these fruits, not only in USDA tests but also in independent laboratory tests commissioned by EWG.

Imazalil, a fungicide linked to cancer and hormone disruption, was detected on over 95% of tangerines tested by the USDA in 2019. In independent tests commissioned by EWG, nearly 90% of all the oranges, mandarins, grapefruit, and lemons sampled contained either imazalil or thiabendazole, another endocrine-disrupting fungicide. More than half the samples had both. Almost all of the tests were conducted on conventionally grown fruit.

“The average concentration of imazalil in the citrus EWG had tested was an astonishing 20 times more than the limit we recommend to protect children from cancer,” said EWG toxicologist Alexis Temkin, Ph.D. “Yet this amount is perfectly legal. The EPA has abdicated its responsibility to adequately safeguard children from exposure to this pesticide.”

Legal does not mean safe

Most pesticide residues the USDA finds fall within government-mandated restrictions. But legal limits aren’t always safe.

The EPA’s safety levels, called tolerances, help agency regulators determine whether farmers are applying pesticides properly. If tolerance levels were set to protect all children eating produce, as EWG believes they should be, more fruits and vegetables would fail to meet them.

Pesticides are toxic by design. They are created expressly to kill living organisms — insects, plants, and fungi that are considered pests. Many pesticides also pose health dangers to people, including hormone disruption, brain, and nervous system toxicity, and cancer. These hazards have been confirmed by independent scientists and physicians, U.S. and international government agencies.

“EPA’s tolerances are often far higher than what many scientists believe is safe — particularly for pregnant women, babies, and young children,” said EWG President Ken Cook. “EWG releases our Shopper’s Guide each year so consumers can make informed decisions that will let them reduce their family’s exposure to toxic pesticides while allowing them to eat plenty of healthy fruits and vegetables.”

Health benefits of reducing pesticide consumption

Organic standards prohibit the use of synthetic pesticides, among other things. Eating organic food reduces pesticide exposure and is linked to a variety of health benefits, according to an article published last year in the peer-reviewed journal Nutrients. In four separate clinical trials, people who switched from conventional to organic foods saw a rapid and dramatic reduction in their urinary pesticide concentrations, a marker of pesticide exposure.

Additional studies have linked higher consumption of organic foods to lower urinary pesticide levels, improved fertility and birth outcomes, reduced incidence of non-Hodgkin’s lymphoma, and lower BMI, and reduced risk of Type 2 diabetes.

Babies and children are particularly vulnerable to many of the health effects associated with many pesticides, as the American Academy of Pediatrics recognized in a 2012 report on organic food.

“An all-organic diet is simply not affordable or accessible for many Americans,” said Dr. Philip Landrigan, a world-renowned pediatrician, and epidemiologist. “EWG’s Shopper’s Guide provides useful, straightforward guidelines for choosing both organic and conventional produce to provide children with the healthy fruits and vegetables they need, but not the pesticide load they don’t.”

Landrigan is director of the Global Public Health Program and Global Observatory on Pollution and Health at the Schiller Institute for Integrated Science and Society at Boston College, a member of the National Academy of Medicine, and one of the principal authors of the 1993 National Academy of Sciences study “Pesticides in the Diets of Infants and Children.” The study led to the enactment of the 1996 Food Quality Protection Act, which emphasized the importance of children’s health in the setting of safety standards for pesticides on foods.

How to use EWG’s shopper’s guide

The 2021 Shopper’s Guide to Pesticides in Produce ranks the pesticide contamination of 46 popular fruits and vegetables. It is based on results of USDA and Food and Drug Administration tests of more than 46,000 samples of produce.

Released every year since 2004, the Shopper’s Guide is designed to help consumers make the healthiest choices for their families, given budgetary and other constraints. EWG recommends that whenever possible, consumers purchase organic versions of produce on the Dirty Dozen list. When organic versions are unavailable or not affordable, EWG advises consumers to continue eating fresh produce, even if conventionally grown.

The USDA’s pesticide analyses are not comprehensive. The agency rotates which fruits and vegetables it tests each year, and it doesn’t test for all pesticides.

Originally published by Environmental Working Group.

Simple Remedies to Optimize Your Energy and Combat Fatigue

By Dr. Joseph Mercola | mercola.com


  • One of the most effective ways to optimize your energy and combat fatigue is to implement time-restricted eating (TRE), as it improves your mitochondrial health and metabolic flexibility
  • TRE is a form of intermittent fasting in which you restrict all of your food intakes to a certain number of consecutive hours each day. Keeping your eating to a window of six to eight hours a day is an achievable goal for most people
  • Your food intake, which impacts the circadian rhythm of your gut microbiome, and other circadian rhythms are intricately connected, and the more you can realign these circadian rhythms, the better your whole body will function, including your mitochondria
  • You also need to remove dietary and lifestyle factors that cause energy depletion in the first place. Electromagnetic field exposure is one environmental factor. Leaky gut, caused by lectins in your diet, is another factor that needs to be addressed
  • When food particles are able to cross your gut lining, they cause chronic inflammation that requires a lot of energy to combat, thus causing fatigue and general malaise

Dr. Steven Gundry, a cardiologist, heart surgeon, medical researcher, and author, is perhaps best known for his “Plant Paradox” book, which was a massive bestseller. He has now published another book called “The Energy Paradox: What to Do When Your Get-Up-and-Go Has Got Up and Gone.”

As the name implies, this book delves into the origins of fatigue and how to improve your energy at the molecular level. While he had not planned on writing a book about energy optimization, upward of 60% of his patients suffer from fatigue and a feeling of general malaise, so, clearly, this is something that affects an enormous number of people.

Time-Restricted Eating

The good news is there’s a lot you can do to improve your energy levels. One such strategy, which I embraced years ago, is time-restricted eating (TRE), a form of intermittent fasting in which you restrict all of your food intakes to a certain number of consecutive hours each day.

As an added boon, this strategy doesn’t cost you a penny. If anything, it’ll save you money. Gundry was ahead of the curve on this one, having written about TRE in his first book, “Dr. Gundry’s Diet Evolution,” published in 2006.

“I had an entire chapter in that book devoted to time-restricted eating, and my editor at Random House at the time, Heather Jackson, said, ‘This is so crazy that I’m not going to let you do this.’

She said this. True story. And I said, ‘Look, I’m telling you, I’ve been doing this now for four years and I’ve been using it on my patients and it’s not crazy. Here’s the research.’ And she said, ‘OK. I’m going to give you two pages to make your case. I’m throwing the rest of the chapter away.’

So, I got two pages. I saw her at the mindbodygreen symposium last summer, before the COVID-19 outbreak. She came up to me and said, ‘You were right. I apologize. You weren’t crazy, you weren’t nuts. Everybody now knows.’”

Indeed, in recent years, TRE has gained a lot of recognition as mounting evidence shows the simple act of restricting the number of hours during which you consume food during the day will improve your health in a variety of ways, primarily by improving your mitochondrial health and metabolic flexibility.

As noted by Gundry, keeping your eating to a window of six to eight hours a day is an achievable goal for most people. However, most need to gradually ease into it.

“Metabolic flexibility is probably the underlying problem in the vast majority of diseases that we see and I wrote the book to try and make it easy,” Gundry says. “What I see in my practice is that a lot of people go, ‘OK. I usually eat breakfast at 7 and starting tomorrow I’m going to start eating breakfast — break-fast — at noon.’ And they fall flat on their faces.

They get headaches, they get hungry, they don’t think right. They have no energy and they decide ‘This isn’t for me.’ That’s because they have a high insulin level, they’re insulin resistant and can’t use stored fat as an energy source …

So, in the book, what I do is, over a six-week period, I get them used to eating during a shorter and shorter time window. It’s very much like learning a new exercise program. I couldn’t run a marathon out the bat, but I can train and get there. So that’s what we do.”

Part of the process involves retraining your circadian rhythm. Your food intake, which impacts the circadian rhythm of your gut microbiome, and other circadian rhythms are intricately connected, and the more you can realign these circadian rhythms, the better your whole body will function, including your mitochondria.

Crucial Notes on Meal Timing

At the most extreme end of TRE is the one meal a day (OMAD) routine, which can work well if you’re young and healthy. However, once you get into middle age and older, I believe it can start to backfire. I’m also not convinced that it’s healthy to remain on an OMAD diet in perpetuity, for the simple reason that your body will typically work best when you challenge it now and then.

During winter months, about six months out of the year, Gundry promotes using a two-hour, or even as short as a single-hour eating window during weekdays, and then eating during a much longer window during weekends. He’s been doing this for the past 21 years.

For me, cycling — mixing longer and shorter fasting intervals — has been a key to long-term success, and taking the weekends off from this strict regimen may be part of why this strict regimen has worked so well for so long for Gundry.

“I think you’ve got to break it up. I don’t do it all year round, and I break it up on the weekends, and the reason I do that is so I won’t go mad,” Gundry says. Another important detail with regard to timing is to avoid eating at least three hours before bed. Even if you restrict your eating to six hours or less, if you eat too close to bedtime, you’re canceling out many of the benefits. As explained by Gundry:

“It’s really important to stop eating at least three hours before bedtime for a couple of really important reasons. No. 1, you’ve got to undergo mitochondrial repair during the night.

You have to undergo brain cleaning during the night from the glymphatic circulation. Digestion takes huge amounts of blood flow, and if you’re eating, all that blood flow is heading down to your gut when it should actually be going up to your brain.”

TRE Makes Most Diets Better

Gundry quotes data from Satchin Panda, which shows that rats raised on a standard American diet equivalent that also are put on a TRE regimen fare much better than those who are not on TRE. This despite the fact that they’re eating the same thing. The same has been shown to hold true in humans.

Remarkably, Panda has shown the average American eats for 16 hours a day. Essentially, they’re grazing all day long, stopping only while sleeping. About 90% eat for more than 12 hours.

Simply reducing your eating window to 12 hours would be an improvement. As noted by Gundry, “Big Food, Big Agriculture has convinced us that this is the proper way to eat.” In reality, the only thing these big businesses and their recommendations are good for is a disease.

The Case for EMF Avoidance

Gundry and I are also in agreement about the dangers of electromagnetic fields (EMFs). I’ve previously written about how magnesium can help mitigate some of the damaging effects from EMF, and Gundry has a patient who appears to have had success using this strategy. Melatonin, which is a very potent mitochondrial antioxidant, is another potential mitigator.

“Melatonin is a very interesting way of mitigating against the bad effects of EMF,” Gundry says. “Now, as I talk about in the book, I used to think that people who said that they were sensitive to these invisible rays [EMFs] were out on the lunatic fringe.

But the longer I’ve been doing this, I’ve had some fantastic experiences with very credible people, who when we mitigated EMF got well. One patient was profoundly affected by her husband’s AICD, a defibrillator, which was communicating his EKG with a satellite.

As soon as it went into him, she couldn’t sleep next to him. She had migraine headaches. We finally turned off the transmitter in his AICD, and just like that, all of [her symptoms] went away. So, these people are canaries in a coal mine and we have to believe it.”

Leaky Gut Underlies Most Chronic Disease

While antioxidants like melatonin can certainly help improve mitochondrial function, I think there are better ways than simply piling on antioxidants. You also need to remove dietary and lifestyle factors that cause energy depletion in the first place. EMF exposure is one environmental factor. Leaky gut, caused by lectins in your diet, is another factor that needs to be addressed.

According to Gundry, a leaky gut is an underlying condition of most chronic diseases, so, if you have a chronic ailment, chances are you have a leaky gut. Thanks to Dr. Alessio Fasano, who heads up the Celiac Research Center at Harvard, we now have sophisticated tests that can diagnose this problem.

Fasano discovered the mechanism by which lectins cause leaky gut, and gluten is a lectin. When these and other food particles are able to cross your gut lining, they cause chronic inflammation, which requires a lot of energy to combat. This is one reason for your fatigue and general malaise. Gundry explains:

“If your immune system is distracted down to your leaky gut, first of all, it’s not going to be available when [pathogens] come in through your nose or mouth. And secondly, your immune system is so hyperactivated that when it sees something that might not be all that important, it goes crazy and you get a cytokine storm. That, of course, is one of the major lethal consequences [of] the Western diet.”

Linoleic Acid Can Decimate Mitochondrial Health

Another dietary factor that decimates mitochondrial health, and thus energy production, is omega-6 linoleic acid (LA). “In the book, I talk about the Goldilocks effect,” Gundry says. However, LA is naturally found in virtually all foods, so it’s near-impossible to become deficient. The problem really is an excessive intake, which is near-universal in Western countries due to processed food.

The primary culprit here is industrial vegetable oils, which most people eat far too much of. If you’re eating a whole food diet, you’re more likely to have a healthy ratio of LA, but even then, it may be causing trouble if you’re eating too many LA-rich foods, such as conventional chicken, for example.

You can learn more about the mechanisms of action behind LA’s damage in “Why Chicken Is Killing You and Saturated Fat Is Your Friend” and “The Type of Fat You Eat Affects Your COVID Risk.” Olive oil is another food that is high in LA, but it also has other components that may modify some of the risks. Still, I choose to limit my olive oil intake. Overall, I try to keep my LA intake below 5 grams a day, regardless of the sources. Gundry has a more favorable view of olive oil, stating:

“If you limit your eating window, you actually stop that process from happening, which is really miraculous, No. 1. And No. 2, shameless plug for myself, with my Gundry MD high-polyphenol olive oil, you only need a tablespoon a day to get the equivalent polyphenols of a liter of olive oil a week.”

Surprising Benefits of Cheese

When it comes to fats, Gundry is a proponent of short and medium-chain fatty acids. “For multiple reasons, I’ve been extolling the virtues of MCT oil since the ‘Plant Paradox,’” he says, adding:

“I think the saturated fats have other benefits. In particular, the saturated fats in cheeses may be one of the unsung heroes in longevity that I think needs more attention … I take care of a huge number of people who carry the APOE4 mutation, which is the Alzheimer’s mutation. I noticed early on that cheese really elevated not only small dense LDLs, but also elevated for most of my patients’ oxidized LDL …

I don’t like the traditional cholesterol theory of heart disease. On the other hand, I think oxidized LDL has an interesting place. What’s interesting is that when I’ve separated my patients into having them eat sheep cheese and goat cheese, I found dramatically different results.

I initially attributed it to the fact that sheep and goat have casein A2 and not casein A1. And I think casein A1 is a pretty bad actor. So, I said, well, I’m going to start letting my APOE4 [patients] have sheep and goat cheese, but in moderation. When I did that, I didn’t see this oxidized LDL.”

One potential mechanism for this might be because casein is a protein that can cause autoimmune reactions and contribute to leaky gut, which in turn contributes to increased LDL oxidation.

While most of Gundry’s autoimmune disease patients respond extremely well to Gundry’s plant paradox program, about 10% still do not farewell. Food sensitivity analysis has revealed a large number of them are sensitive to both casein A1 and casein A2.

Once their leaky gut is repaired, however, which may take up to a year, their immune systems typically become tolerant to these things again. “So, I think you can retrain the immune system once you get a good microbiome and seal the leaky gut.”

What About Meat?

While some autoimmune patients have reversed their conditions using a carnivore diet, popularized by Dr. Paul Saladino, who is a leading authority on the science and application of the carnivore diet, Gundry recommends limiting meat because of its effects on your gut microbiome. Interestingly, Gundry will be interviewing Saladino very shortly and that interview will be on his site. It should be a fascinating discussion.

“I have nothing against the carnivore diet as an elimination diet,” he says. “In fact, when Saladino was first on my podcast, he credited me as being the father of the carnivore diet because all plants are evil. And I went, ‘Please don’t do that to me.’

I think one of the mistakes that people make in, particularly, a keto diet where they’ve eliminated fiber, you actually starve your gut microbiome from making butyrate. The other, I think worrisome, part about a carnivore diet is you tend to make more hydrogen sulfide. I’m a huge fan of hydrogen sulfide, the rotten egg smell … but again, we get the Goldilocks rule …

Some is really good for you, it’s really good for mitochondrial function, but a lot is really toxic. And there’s some evidence with carnivore diets that you produce too much hydrogen sulfide. Now, I also understand the argument that if we eat a lot of gristle and a lot of mucin, basically nose to tail, that you can make butyrate by fermenting protein-based animal ingredients. I think you can.

But if you look at all the super long-lived folks, one of the things they have is really great production of butyrate. Butyrate, that short chain fatty acid, does so much good for mitochondria, I can’t even begin to tell you. Well, I do in the book.”

I agree that a strict no-carb diet is a mistake. Healthy carbs — think plant foods rich in fiber — need to be cycled in, there’s no question. Not every day, but certainly once or twice a week, even when you’re on a ketogenic diet. I recommend restricting carbs to about 50 grams or so for most of the week and then increasing that to 100 or 150 grams once or twice a week once you’re metabolically flexible.

Protein, mTOR Activation, and Exercise

Meat, of course, is also a source of protein, and while too much protein can be harmful by activating mTOR (thereby contributing to cancer and other problems), too little can be an unmitigated disaster, as I found out.

For a time, I aggressively restricted protein in an effort to minimize mTOR and ended up developing sarcopenia (muscle loss). The lesson here is that you need protein, especially if you’re working out, and especially as you get older. With regard to mTOR activation, Gundry notes:

“The only way we can actually measure the effect of mTOR long term is insulin like growth factor IGF-1. I take care of a lot of super old people, 95 and above. I have a lot of 105-year-old patients that I study, and they all have very low insulin-like growth factors.

We’ve tried experiments with patients, really reducing their animal protein and replacing it with plant-based protein. I’m not taking protein away. Their insulin growth factors will drop 50 to 70 points in a matter of months, and I think that’s pretty interesting.

The other thing that’s interesting is that exercise will actually change your gut microbiome to eat branch chain amino acids before they get into you, and branch chain amino acids are one of the biggest stimulators of mTOR.

That’s why, if you’re building muscle and you’re a body builder, you gulp branch chain amino acids all the time. So, I think, probably Saladino — who exercises and also does TRE and has pretty good IGF-1s — can tolerate a very high animal protein diet.

The other thing that I’ve written about in all my books is that beef, lamb and pork have a sugar molecule called Neu5Gc, and fish and chicken have Neu5Ac. Many people make an autoantibody to Neu5Gc, so they attack their own blood vessels if exposed to beef, lamb and pork.”

Lastly, Gundry points out the importance of exercise. When you work your muscles, especially the big muscle groups, myokines are produced, which help grow new brain cells and aid your mitochondria. However, contrary to popular opinion, you don’t need to exercise continuously for 30 to 60 minutes each day, Gundry says. It’s OK to break it into smaller segments.

“Even walking up and down stairs for a minute may be as effective as walking 10 minutes on a level surface,” he says. “Doing a plank while you’re watching TV for a minute is a phenomenal exercise. My favorite is when you’re brushing your teeth, do deep knee bends, do squats.”

More Information

This interview coincides with the release of “The Energy Paradox: What to Do When Your Get-Up-and-Go Has Got Up and Gone,” so to learn more, be sure to pick up a copy. You can also learn more about Gundry by perusing his websites, GundryMD.com and DrGundry.com.

He has a weekly podcast that you can tune into as well for a wide range of health information from Gundry and his guests. You can also find him on FacebookYouTube, and Twitter.