I drink raw milk, no lactose intolerance any more I grew up drinking raw milk and then when my mother couldn't afford it anymore we drink powdered milk mixed with store-bought milk I have never been in such bad health all my life until I started drinking raw milk again as an adult I have never looked back to store-bought milk I will go to the farm to buy all my food and my milk or dairy.
@organiccleanfoodconnection28 күн бұрын
How much of our country has to be destroyed? How many countries have to deny our food and our grain? Japan G7 conference Mexico at the moment. No one wants it. And a large majority of it is made into gasoline. We’re not feeding anybody. Taxpayers pay for the corn to be grown taxpayers paid bail out refineries. People have no idea what it’s like living next to a GMO corn farm field. Everything on your property die your animals stuck in bed for eight years sick. Go grow something worth eating, heirloom seed.
@duncelleperucho6682Ай бұрын
This doesn't really give detailed info on how they're made.
@FM-kc3ix4 ай бұрын
Great education❤
@CheaplaffsJohnson4 ай бұрын
Probably the reason why there's an explosion of people under 30 developing colin cancer
@kristopherfisher25176 ай бұрын
ramen raised my triglycerides.. two packs a day with egg.. mixing the excess saturated fat with cholesterol is dangerous
@charlesmrader Жыл бұрын
Oh no, another phony claim, antibiotic rresistance. This issue was anticipated from the start, studied carefully, and shown to be almost impossible to happen, something like one chance in trillions that a gut bacteria would pick up a functional gene that conferred antibiotic resistance. But the gene, named kanR because it confers antibiotic resistance to the antibiotic knamycin, was not some invention. It shows up as a fairly common mutation in the gut bacteria E. coli. That's where the kanR gene comes from. You almost certainly have a few gut bacteria with kanR now. What would be the effect of one more bacteria with that gene? Actually again, nothing, because kanamycin isn't used as a human medicine. I think a reference is appropriate here since he referred in the video to the GMO tomato. Check out the book First Fruit, by Belinda Martineau.
@charlesmrader Жыл бұрын
The allergy issue is also presented unfairly. Genetic engineers knew about this from the beginning, so they always tested the novel protein made by the transferred gene to see if it could be an allergen. This is a very easy test, always done. The case described in the video was the first to identify an allergenic transgene. The scientists who detected it published their result. They also proposed, and had adopted, a protocol that has been 100% effective at preventing an allergen being transferred. The anti-GMO community had not even known about this issue until the publication, and a dishonest subset of them created another version of the story, where the scientists had been irresponsible Frankensteins and where only a lucky accident kept the soybean variety from causing an allergy problem. "Those with nut allergies had severe allergic reactions" is simply false. The volunteers with nut allergies were exposed to a small patch with the novel protein applied to an upper arm, and the allergic reaction was easily detected, very local, and easily counteracted. Nobody ate the GMO soybeans, and I don't think they were ever even created..
@charlesmrader Жыл бұрын
The issue of unpredictability, or genetic instability, is explained badly and gives the wrong impression. It is true that scientists doing gene transfers (now) can't be sure where a transferred gene will end up. But after the transfer happens, they can know exactly where it has ended up. They can know whether it has disrupted the function of another gene. The issue of genetic instability is a separate issue, and it is not different in any way from the same phenomenon, a possible tendency for the genome to change in some way from generation to generation, in non-GMO crops. This is dealt with (for all breeding methods) by growing the crop for several generations. I experienced a case of genetic instability when I planted hollyhocks near my front door. They were a breed that produced red flowers. Those red flowers were the result of a mutation that caused the wild type with white flowers to be red. But that mutation was not stable. It had some significant probability of mutating back, and resulted in a hollyhock with mostly red flowers but one branch with white flowers, and then the year after that, another branch had more white flowers. Breeders have to test for this.
@ENEMA_AND_YOGA_CHANNEL Жыл бұрын
I use detox enemas, detox suppositories and parasite detox.
@juanitajones3470 Жыл бұрын
Thank you for the knowledge and research that you have done in this video I will use this information to better take care of my body Thank you again for taking the time to do the research.
@user-bz7op1qf4u Жыл бұрын
I thought this was from a “large” channel. The quality of this was great and even inspired me to set up some sunflowers out back :)
@truehealth28 Жыл бұрын
Haha well I'm glad. It's my goal to inspire and educate :)
@peacefulwarrior4151 Жыл бұрын
Amazing info... thank you.
@paulacooper5163 Жыл бұрын
❤
@melanielinkous8746 Жыл бұрын
Eating a fermented pickle right now. It's fantastic 🤩
@jaimeemattingly1745 Жыл бұрын
My doctor's always say I'm iron deficient but I started taking magnesium vitamins along with adding more seeds nd beans nd lentils nd getting more sun nd I feel so much better
@jg5755 Жыл бұрын
Thanks for this video - awesome information. The way we store and metabolise fat is far closer to a carnivore than herbivores. And as a woman the heme iron found in red meat is very important for my reproductive health. Its about so much more than just 'protein' (which is what vegans seem to focus on when justifying their food choices).
@jg5755 Жыл бұрын
I milk my own cow and have looked at her milk under a microscope. It's absolutely teeming with good bacteria. I cannot drink processed milk and am so much healthier on raw milk. And cows are such wonderful animals to work with. ❤️
@mattmartin3106 Жыл бұрын
G'day All, I'm an Australian pastry chef and as part of my apprenticeship I went to TAFE (ie Technical College) to learn about things like artificial colours and artificial flavours. Trust me when I say that their are ALL types of funky chemicals in those products. Question: Do you know why when you read a lolly (ie sweet) packet the ingredients list reads (E160b), (E162), (E150a-6)...? It's because the artificial colours and flavours in those Lollys are so chemically complex that it would require the packaging to be size of a magazine cover if you wanted to write all those chemical names out in full.
@truehealth28 Жыл бұрын
Amazing! Thank you for this information
@bonsummers2657 Жыл бұрын
I find it best to not refrigerate raw milk, and let it culture/ferment at ambient room temp, with the in-situ bacteria already present in the milk and such. It's awesome, it's great, great flavor, texture,… and works great with my body,.. great for quality digestion/bowels. If the raw milk is kept refrigrated beyond a week or two after opening it tends to turn funky or bitter-ish, not so tasty.
@truehealth28 Жыл бұрын
That's interesting. Do you your milk or own your own cow?
@bonsummers2657 Жыл бұрын
@@truehealth28 No, I buy from the food market. I keep the screw-cap on. I suppose it would culture fine with the cap off. If gases expand the bottle with the cap on, fine,…. I have excellent digestion with the cultured milk. No problems. I'm age 55. Pasteurized milk, and other iterations of the sort (UHT, homogenized,… including beyond only 142.7F) make the milk much more congestive in ones body, and not as healthy by a substantial amount,… but it's still useful food,… but, given a choice,...
@truehealth28 Жыл бұрын
@@bonsummers2657 So True. Thank you for sharing :)
@cFeor Жыл бұрын
Nah I'm pretty sure it's supposed to be refrigerated or it goes bad
@truehealth28 Жыл бұрын
@@cFeor Actually, it just ferments if not refrigerated. Which you can then use for other purposes. The taste becomes more sour the longer it ferments and you can create kefir, yogurt, cottage cheese, feed it to your livestock, or even your garden. There are many more uses then i have named here. But i would recommend to refrigerate it to keep the original texture and taste longer before it ferments.
@peter1256 Жыл бұрын
I don't think scientists have ever done the right thing by us when it comes to G E or G M O foods. I.look back at when I was a child we didn't have the amount of sickness we have today. Medicine are needed more and more for diseases we have today. Scientists are changing foods with out much science to back it up. The food industry has got away with it because of the lack of knowledge of the regulator. It's become more about money then health. The FDA in the USA is about useful as tits on a bull. Or children are getting sicker because of the lack of regulation in today's world. Big business are now putting the health of the world second to them making money.
@truehealth28 Жыл бұрын
That's why I started this channel to help people understand more. I hope to shed more light on the things we eat, drink and do that are causing us harm and how to prevent or reverse it if possible. Thank you for this comment :)
Пікірлер
I drink raw milk, no lactose intolerance any more I grew up drinking raw milk and then when my mother couldn't afford it anymore we drink powdered milk mixed with store-bought milk I have never been in such bad health all my life until I started drinking raw milk again as an adult I have never looked back to store-bought milk I will go to the farm to buy all my food and my milk or dairy.
How much of our country has to be destroyed? How many countries have to deny our food and our grain? Japan G7 conference Mexico at the moment. No one wants it. And a large majority of it is made into gasoline. We’re not feeding anybody. Taxpayers pay for the corn to be grown taxpayers paid bail out refineries. People have no idea what it’s like living next to a GMO corn farm field. Everything on your property die your animals stuck in bed for eight years sick. Go grow something worth eating, heirloom seed.
This doesn't really give detailed info on how they're made.
Great education❤
Probably the reason why there's an explosion of people under 30 developing colin cancer
ramen raised my triglycerides.. two packs a day with egg.. mixing the excess saturated fat with cholesterol is dangerous
Oh no, another phony claim, antibiotic rresistance. This issue was anticipated from the start, studied carefully, and shown to be almost impossible to happen, something like one chance in trillions that a gut bacteria would pick up a functional gene that conferred antibiotic resistance. But the gene, named kanR because it confers antibiotic resistance to the antibiotic knamycin, was not some invention. It shows up as a fairly common mutation in the gut bacteria E. coli. That's where the kanR gene comes from. You almost certainly have a few gut bacteria with kanR now. What would be the effect of one more bacteria with that gene? Actually again, nothing, because kanamycin isn't used as a human medicine. I think a reference is appropriate here since he referred in the video to the GMO tomato. Check out the book First Fruit, by Belinda Martineau.
The allergy issue is also presented unfairly. Genetic engineers knew about this from the beginning, so they always tested the novel protein made by the transferred gene to see if it could be an allergen. This is a very easy test, always done. The case described in the video was the first to identify an allergenic transgene. The scientists who detected it published their result. They also proposed, and had adopted, a protocol that has been 100% effective at preventing an allergen being transferred. The anti-GMO community had not even known about this issue until the publication, and a dishonest subset of them created another version of the story, where the scientists had been irresponsible Frankensteins and where only a lucky accident kept the soybean variety from causing an allergy problem. "Those with nut allergies had severe allergic reactions" is simply false. The volunteers with nut allergies were exposed to a small patch with the novel protein applied to an upper arm, and the allergic reaction was easily detected, very local, and easily counteracted. Nobody ate the GMO soybeans, and I don't think they were ever even created..
The issue of unpredictability, or genetic instability, is explained badly and gives the wrong impression. It is true that scientists doing gene transfers (now) can't be sure where a transferred gene will end up. But after the transfer happens, they can know exactly where it has ended up. They can know whether it has disrupted the function of another gene. The issue of genetic instability is a separate issue, and it is not different in any way from the same phenomenon, a possible tendency for the genome to change in some way from generation to generation, in non-GMO crops. This is dealt with (for all breeding methods) by growing the crop for several generations. I experienced a case of genetic instability when I planted hollyhocks near my front door. They were a breed that produced red flowers. Those red flowers were the result of a mutation that caused the wild type with white flowers to be red. But that mutation was not stable. It had some significant probability of mutating back, and resulted in a hollyhock with mostly red flowers but one branch with white flowers, and then the year after that, another branch had more white flowers. Breeders have to test for this.
I use detox enemas, detox suppositories and parasite detox.
Thank you for the knowledge and research that you have done in this video I will use this information to better take care of my body Thank you again for taking the time to do the research.
I thought this was from a “large” channel. The quality of this was great and even inspired me to set up some sunflowers out back :)
Haha well I'm glad. It's my goal to inspire and educate :)
Amazing info... thank you.
❤
Eating a fermented pickle right now. It's fantastic 🤩
My doctor's always say I'm iron deficient but I started taking magnesium vitamins along with adding more seeds nd beans nd lentils nd getting more sun nd I feel so much better
Thanks for this video - awesome information. The way we store and metabolise fat is far closer to a carnivore than herbivores. And as a woman the heme iron found in red meat is very important for my reproductive health. Its about so much more than just 'protein' (which is what vegans seem to focus on when justifying their food choices).
I milk my own cow and have looked at her milk under a microscope. It's absolutely teeming with good bacteria. I cannot drink processed milk and am so much healthier on raw milk. And cows are such wonderful animals to work with. ❤️
G'day All, I'm an Australian pastry chef and as part of my apprenticeship I went to TAFE (ie Technical College) to learn about things like artificial colours and artificial flavours. Trust me when I say that their are ALL types of funky chemicals in those products. Question: Do you know why when you read a lolly (ie sweet) packet the ingredients list reads (E160b), (E162), (E150a-6)...? It's because the artificial colours and flavours in those Lollys are so chemically complex that it would require the packaging to be size of a magazine cover if you wanted to write all those chemical names out in full.
Amazing! Thank you for this information
I find it best to not refrigerate raw milk, and let it culture/ferment at ambient room temp, with the in-situ bacteria already present in the milk and such. It's awesome, it's great, great flavor, texture,… and works great with my body,.. great for quality digestion/bowels. If the raw milk is kept refrigrated beyond a week or two after opening it tends to turn funky or bitter-ish, not so tasty.
That's interesting. Do you your milk or own your own cow?
@@truehealth28 No, I buy from the food market. I keep the screw-cap on. I suppose it would culture fine with the cap off. If gases expand the bottle with the cap on, fine,…. I have excellent digestion with the cultured milk. No problems. I'm age 55. Pasteurized milk, and other iterations of the sort (UHT, homogenized,… including beyond only 142.7F) make the milk much more congestive in ones body, and not as healthy by a substantial amount,… but it's still useful food,… but, given a choice,...
@@bonsummers2657 So True. Thank you for sharing :)
Nah I'm pretty sure it's supposed to be refrigerated or it goes bad
@@cFeor Actually, it just ferments if not refrigerated. Which you can then use for other purposes. The taste becomes more sour the longer it ferments and you can create kefir, yogurt, cottage cheese, feed it to your livestock, or even your garden. There are many more uses then i have named here. But i would recommend to refrigerate it to keep the original texture and taste longer before it ferments.
I don't think scientists have ever done the right thing by us when it comes to G E or G M O foods. I.look back at when I was a child we didn't have the amount of sickness we have today. Medicine are needed more and more for diseases we have today. Scientists are changing foods with out much science to back it up. The food industry has got away with it because of the lack of knowledge of the regulator. It's become more about money then health. The FDA in the USA is about useful as tits on a bull. Or children are getting sicker because of the lack of regulation in today's world. Big business are now putting the health of the world second to them making money.
That's why I started this channel to help people understand more. I hope to shed more light on the things we eat, drink and do that are causing us harm and how to prevent or reverse it if possible. Thank you for this comment :)
Good luck
Very good
Thank you. I hope you learned something new 😊