I realize that there is a lot of information in this post. To some it may seem like over kill. But, I felt it was necessary to present all of this together, in great detail, so that people can actually see how they are destroying us through the food we eat. They are doing it deliberately. There is an agenda behind it and a conspiracy to support it. We are the target.
The devil is doing everything he can to destroy you, in every way possible. He knows that you must have nourishment every day to maintain your body, mind and spirit. He also knows that you are what you eat. God designed food to nourish our bodies. He created our bodies and He knows what they need. He made it very clear what we need to eat. We should be doing everything we can to keep our intake as close to natural as possible, which is very hard in the world as we know it today. There is so much pollution and so much deception. Just about everything in our world is fake, phony, a deception.
The reason so many are sick and/or troubled with intestinal issues, allergies, and immune deficiencies, birth defects, inflammation, arthritis, etc, etc, etc… is because of all the chemicals they have been pumping into our food, water, the air we breathe and even directly into our DNA. It is not the food that God Created that is making you sick… that is a lie right out of the PIT of HELL. They make you sick so that they can offer your their “HEALING” through pharmacea. You know the medicine, surgeries, treatments that you have to keep coming back for, which cost you so much financially, emotionally, mentally, spiritually and physically. It is not God who is making you sick and/or killing you or your loved ones. IT IS THE DEVIL and his minions!
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Here are some posts you might like to view when you are finished with this one:
Etymology: nourissement, French. 1. That which is given or received, in order to support or increase growth or strength; food; sustenance; nutriment. When the nourishment grows unfit to be assimilated, or the central heat grows too feeble to assimilate it, the motion ends in confusion, putrefaction, and death. Isaac Newton, Opt. 2.
c. 1300, norishen, “to supply with food and drink, feed; to bring up, nurture, promote the growth or development of” (a child, a young animal, a vice, a feeling, etc.), from old french norriss-, stem of norrir “raise, bring up, nurture, foster; maintain, provide for” (12c., modern french nourrir ), from latin nutrire “to feed, nurse, foster, …
nutrition / ( njuːˈtrɪʃən) / noun a process in animals and plants involving the intake of nutrient materials and their subsequent assimilation into the tissues Related adjectives: alimentary, trophic the act or process of nourishing the study of nutrition, esp in humans Derived forms of nutrition
Photosynthesis is the process by which plants use sunlight, water, and carbon dioxide to create oxygen and energy in the form of sugar.
Most life on Earth depends on photosynthesis. The process is carried out by plants, algae, and some types of bacteria, which capture energy from sunlight to produce oxygen (O2) and chemical energy stored in glucose (a sugar). Herbivores then obtain this energy by eating plants, and carnivores obtain it by eating herbivores.
The process
During photosynthesis, plants take in carbon dioxide (CO2) and water (H2O) from the air and soil. Within the plant cell, the water is oxidized, meaning it loses electrons, while the carbon dioxide is reduced, meaning it gains electrons. This transforms the water into oxygen and the carbon dioxide into glucose. The plant then releases the oxygen back into the air, and stores energy within the glucose molecules.
Chlorophyll
Inside the plant cell are small organelles called chloroplasts, which store the energy of sunlight. Within the thylakoid membranes of the chloroplast is a light-absorbing pigment called chlorophyll, which is responsible for giving the plant its green color. During photosynthesis, chlorophyll absorbs energy from blue- and red-light waves, and reflects green-light waves, making the plant appear green.
Light-dependent reactions vs. light-independent reactions
While there are many steps behind the process of photosynthesis, it can be broken down into two major stages: light-dependent reactions and light-independent reactions. The light-dependent reaction takes place within the thylakoid membrane and requires a steady stream of sunlight, hence the name light-dependent reaction. The chlorophyll absorbs energy from the light waves, which is converted into chemical energy in the form of the molecules ATP and NADPH. The light-independent stage, also known as the Calvin Cycle, takes place in the stroma, the space between the thylakoid membranes and the chloroplast membranes, and does not require light, hence the name light-independent reaction. During this stage, energy from the ATP and NADPH molecules is used to assemble carbohydrate molecules, like glucose, from carbon dioxide.
C3 and C4 photosynthesis
Not all forms of photosynthesis are created equal, however. There are different types of photosynthesis, including C3 photosynthesis and C4 photosynthesis. C3 photosynthesis is used by the majority of plants. It involves producing a three-carbon compound called 3-phosphoglyceric acid during the Calvin Cycle, which goes on to become glucose. C4 photosynthesis, on the other hand, produces a four-carbon intermediate compound, which splits into carbon dioxide and a three-carbon compound during the Calvin Cycle. A benefit of C4 photosynthesis is that by producing higher levels of carbon, it allows plants to thrive in environments without much light or water.
Godtold Noah to “bring into the ark two of all living creatures, male and female, to keep them alive with you” (Gen 6:19). On the ark Noah and his family didn’t kill any animals to eat because they were toldto “keep them alive.” While Noah was on the ark there was a restriction about killing animals.
“Of every clean animal you are to take seven couples, and of the animals that are not clean, one couple.”
-Genesis 7-2
Notice that even at this early stage in the Scriptures way before the existence of the people of Israel and way before God ever gave the Torah to Moses, a distinction is being made between clean and unclean animals.
“Clean animals” are those that are ritually pure…
…and…
…“unclean animals” are NOT ritually pure.
In simple terms, only clean animals can be used in the sacrifices to God and ONLY clean food can be eaten.
However, at this stage in human history, God had not yet permitted man to eat meat.
Per God’s command, food at this stage was only green plants.
The unclean animalswere created in the first creation account of Genesis 1 They like the male and female of Genesis 1 do not have the breath of life. In Genesis Chapter 2, God breathed into Adam [Eth Ha Adam} the “breath of life”, that is the key. It is in our day the Holy Spirit. In Genesis 1 nothing receivd the “breath of life.” In Genesis 2 Adam and the animals received the “breath of life.” This is the difference between Clean and un-clean!
The reason for the flood and the ARK is that the WHOLE WORLD had been contaminated by the Fallen Angels who messed with the genetics of all living things. They also very likely were experimenting with the atmosphere and the weather, just like we are today. So, the air, the water and the ground was also contaminated. That is how yeast got into the atmosphere. So in order for humans to be able to get all the nutrients they needed without all the pollution, God allowed man to eat the animals. The animals became an intermediary between the plants and us. They ate the plants processing them through their digestive system and generating healthy cells, then we eat the flesh that contains the healthy cells full of nutrients we need.
1And God blessed Noah and his sons, and said unto them, Be fruitful, and multiply, and replenish the earth. 2And the fear of you and the dread of you shall be upon every beast of the earth, and upon every fowl of the air, upon all that moveth upon the earth, and upon all the fishes of the sea; into your hand are they delivered. 3Every moving thing that liveth shall be meat for you; even as the green herb have I given you all things. 4But flesh with the life thereof, which is the blood thereof, shall ye not eat. 5And surely your blood of your lives will I require; at the hand of every beast will I require it, and at the hand of man; at the hand of every man’s brother will I require the life of man.
6Whoso sheddeth man’s blood, by man shall his blood be shed: for in the image of God made he man.
7And you, be ye fruitful, and multiply; bring forth abundantly in the earth, and multiply therein.
8And God spake unto Noah, and to his sons with him, saying, 9And I, behold, I establish my covenant with you, and with your seed after you; 10And with every living creature that is with you, of the fowl, of the cattle, and of every beast of the earth with you; from all that go out of the ark, to every beast of the earth. 11And I will establish my covenant with you; neither shall all flesh be cut off any more by the waters of a flood; neither shall there any more be a flood to destroy the earth. 12And God said, This is the token of the covenant which I make between me and you and every living creature that is with you, for perpetual generations: 13I do set my bow in the cloud, and it shall be for a token of a covenant between me and the earth. 14And it shall come to pass, when I bring a cloud over the earth, that the bow shall be seen in the cloud: 15And I will remember my covenant, which is between me and you and every living creature of all flesh; and the waters shall no more become a flood to destroy all flesh. 16And the bow shall be in the cloud; and I will look upon it, that I may remember the everlasting covenant between God and every living creature of all flesh that is upon the earth. 17And God said unto Noah, This is the token of the covenant, which I have established between me and all flesh that is upon the earth.
1 Timothy 4:3-5 – Forbidding to marry, and commanding to abstain from meats, which God hath created to be received with thanksgiving of them which believe and know the truth. (Read More…)
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What does the Word of God tell us about eating creeping things of the earth?
The winged creeping things “that go upon all four” which “have legs above their feet to leap withal,” of which four kinds of locusts are named (Lev. xi. 21-22). All the other creeping things (see Animals) are most emphatically and repeatedly forbidden and held up as the greatest abomination(Lev. xi. 20, 31-38, 42-43).
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As you review the following items, bear one age old addage in mind: YOU ARE WHAT YOU EAT!!” spacer
“Worm ‘burgers’ could solve world hunger, scientists claim Link: https://nypost.com/2022/08/25/worm-burgers-could-solve-world-hunger-scientists-claim/ by Brooke Kato August 25, 2022 8:05pm
Mealworms could be next on your plate — but don’t worry, it’s good for the environment.Getty Images/Science Photo Library
This might be a not-so-happy meal.
Creepy crawlies could be the key to solving world hunger — by eating them as food.
The slimy creatures known as mealworms, just like their name suggests, can be turned into grub. South Korean scientists have cooked mealworms, or beetle larvae, along with sugar to create “meat” — and they claim it tastes authentic.
“Recently, eating insects has become of interest because of the increasing cost of animal protein, as well as the associated environmental issues,” said Dr. Hee Cho, the project leader from Wonkwang University, in a press release.
Because the global population is approximated to reach 9.7 billion by 2050 — a large jump from our current nearly 8 billion population — meat alternatives are highly sought after due to their lower impact on the environment.
Climate change is partially fueled by cow emissions — due to the methane they produce — hence the need for beef substitutes. THIS IS OUTRIGHT BULLSHIT!
For those who aren’t willing to part with their burgers, the scientists might have found a solution with the mealworms: grinding them up and seasoning them to taste just like the real thing. I am sure they have already been putting stuff like this in our food, since they learned how to fool our tastebuds!
In fact, the critters are a great source of nutrients the body needs, similar to that of meat, according to researchers, and have been shown to reduce cholesterol and inflammation while improving heart rhythms.
“Insects are a nutritious and healthy food source with high amounts of fatty acids, vitamins, minerals, fiber and high-quality protein — which is like that of meat,” Cho said. “Mealworm contains beneficial essential amino acids and is high in unsaturated fatty acids.”
The worm might not look appetizing to some.Getty Images/Bloomberg Creative
But the squeamish might not voluntarily chow down on slimy worms. In many places, insects are not considered delicacies, unlike in other countries, but Cho is attempting to remedy the stigma.
“Mealworm is one of the most widely used edible insects in the world. However, edible insects are not universally accepted in our food cultures due to their repellant appearance and unique flavor characteristics,” added Cho, whose solution is to grind the worms into a seasoningthat can be added to various food products.
Through their research, Cho’s team studied mealworms throughout their entire lifecycle, looking at how the compounds present differed in each stage. They found “volatile hydrocarbons” that evaporated and resulted in strong scents.
Raw larvae smelled of wet soil, shrimp and sweet corn, but that changed depending on the method of cooking. Steamed mealworms emitted aromas of sweet corn, while roasted or deep-fried larvae were more oily.
In fact, the prepared worms had more similarities to food than just smells — chemicals formed that researchers said were similar to those found in meat or seafood. When mixed with sugar, they brewed a “meat-like” concoction.
After trial and error with various amounts of mealworms and sugar, a testing group was given samples to declare a winner that had the most meaty scent. “Just a spoonful” of sugar helps anything go down, Right, Mary Poppins??
“As a result of this study, 10 of the reaction flavors were optimized based on consumer preferences,” said co-author and graduate student Hyeyoung Park, who presented the findings at an American Chemical Society convention in Chicago.
The results, which marked the first time beetle larvae had been repurposed as faux beef, will hopefully be used to influence the mass production of worm meat, according to researchers.
Foodies in the EU have included mealworms on their menus for a while now, following research that declared the critters safe to consume. The UN’s Food and Agriculture Organization even referred to the insects as “a healthy and highly nutritious food source with a high content of fat, protein, vitamins, fibers and minerals.” Even with all the sugar you have to use to make them palatable?
But that’s not all — worms have even been shown to have medical benefits.
Earlier this year, scientists discovered worms could detect lung cancer. The roundworms were attracted to or deterred from certain scents, like that of cancerous tissue. Is that even when the worms are dead and cooked??
S.A. Van Vleck
Read about the World Economic Forum’s “Great Reset” White Paper, which talks about the radical need to transform food production under climate change. Read about why the Dutch government is making Dutch dairy farmers cull 95% of their herd, with Canada and Ireland following suite, to shrink greenhouse-emitting nitrates. Read about how Bill Gates has been quietly buying up farms in the midwest and elsewhere to become one of the biggest farmland owners in the US. Read about the increasing scarcity of potatoes. And now this. Time to worry!
Remember that in Ireland’s famine, people were able to survive because of POTATOES!!
With the incoming Cicada invasion, the media is pushing people to eat them. I cannot overstate how disgusting this is. ‘Cicadas are a tasty and eco friendly meal.’ “They are a lot like shrimp- they are ‘tree shrimp'” “Grab a mitful while they are still fresh and wet and only eat the females.” BILL GATES promoting eating bugs! Milk made from fly larva. EATING BUGS WILL NOT CHANGE THE CLIMATE.
275,382 views Aug 17, 2022 DID YOU KNOW: SOME BIG FOOD COMPANIES ARE ADDING CRICKETS TO COOKIES, SNACKS, & BREAD Thank you for joining me today, Many Blessings to all of you and your Families. TO SUPPORT THE CHANNEL PLEASE SEE LINKS BELOW: Feed Your Freedom With Nutrient Survival: https://alnk.to/7qeCARw Use The Code AP10 For 10% OFF Of Any Order AMAZON STOREFRONT; ALSO WORKS FOR REGULAR SHOPPING: https://www.amazon.com/shop/alaskapre… “As an Amazon Associate I earn from qualifying purchases” SD Bullion Precious Metals: http://sdbullion.com/ap Become a MBR of The “Ladies & Gentlemen” Club, Click The Link Below or JOIN button above: https://bit.ly/3AxlbyC BLUETTI SOLAR GENERATORS: https://bit.ly/3ol2Z61 NEW EMAIL ACCOUNT FOR INTEL: akprepperintel@gmail.com EMAIL: sfcofimarti@gmail.com Alaska Prepper P.O. Box 10464 Fairbanks, AK 99710 DISCLAIMER: ANYTHING THAT I SHOW, DISCUSS, AND OR SHOWCASE ON THIS CHANNEL IS WHAT I DO AND HOW I DO OR FEEL ABOUT THINGS. YOU MUST REMEMBER TO DO YOUR OWN RESEARCH AND DECIDE FOR YOURSELF IF WHAT YOU SEE OR HEAR ON THIS PLATFORM IS RIGHT FOR YOU AS ONLY YOU CAN DECIDE FOR YOURSELF. I AM NOT A FINANCIAL ADVISER, DOCTOR, ENGINEER, OR A PROFESSIONAL OF ANY KIND. ALL I OFFER ARE IDEAS THAT YOU CAN DRAW FROM AND A BIT OF ENTERTAINMENT. THANK YOU AND GOD BLESS.
What do crickets, microalgae and soy whey all have in common? They’re what future food will be like and they’re being developed … Very good information regarding the food values and processes for growing these disgusting foods.
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There’s more than “protein” in them.
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What exactly is it in these alleged “sustainable” high protein “food” sources that makes them so important to the Cult’s agenda?
Insects contain a natural structural component in their exoskeletons called chitin. This fibrous polysaccharide happens to be extremely toxic to humans. Specifically, chitin triggers inflammation and immune responses; to wit:
Chitin, a potential allergy-promoting pathogen-associated molecular pattern (PAMP), is a linear polymer composed of N-acetylglucosamine residues which are linked by β-(1,4)-glycosidic bonds. Mammalians are potential hosts for chitin-containing protozoa, fungi, arthropods, and nematodes; however, mammalians themselves do not synthetize chitin and thus it is considered as a potential target for recognition by mammalian immune system. Chitin is sensed primarily in the lungs or gut where it activates a variety of innate (eosinophils, macrophages) and adaptive immune cells (IL-4/IL-13 expressing T helper type-2 lymphocytes). Chitin induces cytokine production, leukocyte recruitment, and alternative macrophage activation.
This sounds similar to some of the spike protein effects. It also sounds like this chitin is the kind of pathogen that could easily exacerbate VAIDS.
The significance of chitin and its derivatives on immune responses has not been fully appreciated. Such responses are reflection of not only chitin but also chitinases and chitinase-like proteins during natural or experimental exposure, each with their own mechanisms to induce and regulate immune responses. There are many aspects of chitin-immune system interactions which are not thoroughly understood yet.
Perhaps the interactions are in fact understood well enough by the UN, WEF, Gates, et al. as the mechanisms of the DEATHVAX™ spike proteins have been well understood well before the rollout of PSYOP-19.
In a rat study to determine if chitosan, a linear polysaccharide that is made from chitin, is safe to consume the following was found:
There were no histologic changes associated with the observed decreases in vitamin levels; however, the decreases were significant enough to suggest nutritional inadequacies. The longterm effects of vitamin A and vitamin E deficiencies are well-known60-63, and it is unknown what deficiency-related effects would have been observed had these decreased levels been maintained for a longer period of time. When circulating levels of vitamin E, specifically α-tocopherol, are depleted, tissue damage can occur. Vitamin E depletion in humans has subsequently been correlated with anemia, disruption of normal growth, decreased responses to infection, and Chitosan, NTP TOX 93 30 pregnancy concerns62 . Vitamin A is essential in numerous biological processes and pathways, including growth, vision development, immune function, and metabolism. Severe vitamin A deficiency (VAD) results in disruption of normal tissue function and is associated with childhood blindness, anemia, and depressed responses to infection; VAD during a severe infection may result in death61-63 . While the long-term effects of vitamin deficiency in rodents are not as well understood, the available literature on human deficiencies suggests that the decreases in vitamin A and E observed in this study may be detrimental over time.
Basically, consuming insects over time will result in depletion of vitamins. Humans exposed to Modified mRNA gene therapy injections are all in varying degrees afflicted with DEATHVAX™-induced VAIDS, and will be especially susceptible to chitin-rich diets.
The study also reveals the following:
The absolute and relative thymus weights of 3% and 9% males and 9% females were also significantly decreased relative to those of control groups. The thymus is extremely sensitive to toxic compounds and similar stressors, and alterations in thymus weight can be an indicator of apoptosis and organ atrophy in response to a toxic insult.
This establishes that chitin or chitosan-rich diets are toxic, and could potentially result in the slow death of organs.
And if that were not enough:
Therefore, it is possible that chitosan exposure may have induced the increased rate of seizures observed in this study.
Chitin is the second most abundant polymer in nature, providing the osmotic stability and tensile strength to countless cell walls and rigid exoskeletons. Reese et al. have now found that mice treated with chitin develop an allergic response, characterized by a build-up of interleukin-4 expressing innate immune cells. Treatment with a chitinase enzyme abolishes the response. Occupations associated with high environmental chitin levels, such as shellfish processors, are prone to high incidences of asthma, suggesting that this pathway may play a role in human allergic disease.
What would happen to a person that is suffering from COVID and/or the DEATHVAX™ if they were on an insect heavy diet?
What would happen to a person that developed asthma, inflammation, immunocompromisation, vitamin depletion, etc. from an insect heavy diet if they contracted COVID and/or received a spike protein inducing injection?
Clearly, the psyops flow into and out of each other.
Altering diet in conjunction with never-ending Modified mRNA injections would certainly over time increase depopulation, especially when the insects are genetically modified as are their eaters.
Insect-rich diets could very well have SADS endings.
And its always the same elitist cabal of usual suspects pushing the very same agendas for their 4th Industrial Posthuman Technocommunist Revolution.
He humbled you and let you be hungry, and fed you with manna which you did not know, nor did your fathers know, that He might make you understand that man does not live by bread alone, but man lives by everything that proceeds out of the mouth of the Lord. Amos 8:11 Verse Concepts “Behold, days are coming,” declares the Lord God,
Deuteronomy 8 1All the commandments which I command thee this day shall ye observe to do, that ye may live, and multiply, and go in and possess the land which the Lord sware unto your fathers.
2 And thou shalt remember all the way which the Lord thy God led thee these forty years in the wilderness, to humble thee, and to prove thee, to know what was in thine heart, whether thou wouldest keep his commandments, or no.
3 And he humbled thee, and suffered thee to hunger, and fed thee with manna, which thou knewest not, neither did thy fathers know; that he might make thee know that man doth not live by bread only, but by every word that proceedeth out of the mouth of the Lord doth man live. (So, if you read this properly you understand that it IS POSSIBLE, or it was at one time, to live by bread alone, as far as physical sustenance.)
4 Thy raiment waxed not old upon thee, neither did thy foot swell, these forty years.
5 Thou shalt also consider in thine heart, that, as a man chasteneth his son, so the Lord thy God chasteneth thee.
6 Therefore thou shalt keep the commandments of the Lord thy God, to walk in his ways, and to fear him.
7 For the Lord thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; (So, all the water you could ever need.)
8 A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey; (wheat and barley from which you can make bread)
9 A land wherein thou shalt eat bread without scarceness, thou shalt not lack any thing in it; a land whose stones are iron, and out of whose hills thou mayest dig brass.
10 When thou hast eaten and art full, then thou shalt bless the Lord thy God for the good land which he hath given thee.
I have to tell you that bread is not what it used to be!!! I am 70 years old and I grew up in a world where bread was so delicious, filling and satisfying that you could make an entire meal of it. So many scrumptious ways to prepare it and enjoy it. Today’s bread at its best is tasteless and whimpy. They have so degraded and polluted our grains and filled the bread with additives, chemicals, and likely DNA and God only knows what else.
Any of various annual cereal grasses of the genus Triticum of the Mediterranean region and southwest Asia, especially T. aestivum, widely cultivated in temperate regions in many varieties for its commercially important edible grain.
The grain of any of these grasses, ground to produce flour used in breads, pasta, and other foods.
A cereal grain, the product of species of Triticum, chiefly of T. sativum (T. vulgare).
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures’ diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Wikipedia
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For centuries a complete meal was made up of bread, cheese and wine.
In times past, and in many countries yet today, bread and water was the food of criminals. Prisoners and captives in wartime were kept feed a sustenance diet comprised of these two. This fact reflects, the essential role that bread and water play in human life: they are the basic things that we must have to survive. Human beings can live a long, long time on only air, bread, and water.
Jesus spoke with images that were vital to the people of his day. It is not our prerogative to change that imagery (as in “I am the pizza crust of life”). Our task, rather, is to explain that imagery carefully. The Scripture will come alive when we do! This honors God.
Jesus sustains and invigorates life,fulfills our deepest needs and supplies the most fundamental nouishment for our body, soul and spirit.
Food and water are basic. But people who have plenty of both don’t think about them much. Instead, they turn their hunger and thirst toward luxuries—gadgets such as MP3 players or the latest new sports car. When people focus on such things it can be difficult to redirect their attention to their spiritual needs. Scripture teaches us that we are to seek that which is truly important: spiritual bread and water.
In the story of the miraculous feeding of the 5,000 (John 6:1–13). The people who were there were impressed with his power, and they sought to make Jesus king. Perhaps they hoped that he would lead them in a revolution against the Romans. To avoid this Jesus first withdrew to a mountain (v. 15), then to Capernaum (vv. 16–25). But the crowds found him anyway. They sought him out and called to him to give them that same bread. When they did Jesus advised them not to focus on the bread that they had eaten but rather on food that is eternal (vv. 26, 27).
Jesus the Bread of Life
Then they said to Him, “Lord, give us this bread always.” And Jesus said to them, “I am the bread of life. He who comes to Me shall never hunger, and he who believes in Me shall never thirst. (John 6:34-40)
On the following day, when He met a group of them, He told them He knew they sought Him because He had fed them, not because of the message He had for them (vs. 26). They needed to recognize that their need for spiritual food was more important.
Bread the staff of life(from the NIV Standard Lesson Commentary)
We often refer to bread as “the staff of life.” In our current culture with all the concern about carbohydrates, perhaps that is not as true as it once was. But in first-century Palestine, bread was a crucial ingredient in the daily diet.
When we “break bread” it is symbolic of Christ’s body being broken for us. “Breaking bread” represents sharing a meal. Symboically sharing in the resurrection of Christ. When we pray, as he taught us, “Give us today our daily bread” we are asking for God’s provision of all we need to nourish our bodies, but the request is for than merely loaves. When Jesus said he is the bread of life, he was making a major statement to the people of his time and ours. Just as our bodies need food to sustain life, our spirits require spiritual nourishment. Jesus promises that he is that spiritual food. He is the “required daily allowance” in our spiritual diet.
Bread that represents Jesus’ body
For I received from the Lord what I also passed on to you: The Lord Jesus, on the night he was betrayed, he took bread, and when he had given thanks, he broke it and said, “This is my body, which is for you; do this in remembrance of me.” (1 Cor 11:23-25)
Bread from heaven that provides eternal life
But here is the bread that comes down from heaven, which a man may eat and not die.I am the living bread that came down from heaven. If anyone eats of this bread, he will live forever. This bread is my flesh,which I will give for the life of the world.” (John 6:50-51)
Avoiding this protein (and thus, wheat) is essential for people who have Celiac disease, Weinandy says. The autoimmune disease prevents people from properly digesting gluten, which can lead to…
Celiacdisease is a digestive and autoimmune disorder that can damage your small intestine. People with celiacdisease might experience symptoms like diarrhea, bloating, gas, anemia and growth issues. Celiacdisease can be triggered by a protein called gluten. Gluten is found in grains, like wheat, barley and rye.
Nov 22, 2021There are 3 main reasons why wheat is a terrible food for your body and does more harm than good… 8. Wheat causes blood sugar disruption Wheat causes blood sugar disruption, Glycation of your cells, increases AGING, weight gain & boosts Diabetes risk
Why WheatBadforYou: Anti-Nutrients in Wheat There are several anti-nutrients that are found in wheat. What are anti-nutrients? Anti-nutrients are any substance, synthetic or natural, which disrupts and interferes with proper nutrient absorption. 1. Lectins: Causing Leaky Gut Lectins are mild toxins which are found in wheat.
Why Modern Wheat IsBadforYou Modern Wheathas a number of problems from its DNA to its effect on blood sugar. Modern Wheat, whether found in expensive whole grain breads or the refined variety like you find in Ho-Ho’s, does a serious number on the human body. Gluten
In conclusion Dr. Davis seems to be right at on least one point. Modern wheat seems to be pure poison for peoplewith common digestive issues. It could also – perhaps – be a problem for people with inflammatory diseases (arthritis, asthma, eczema). Have you noticed any difference from avoiding wheat? PS Can you get ancient wheat today?
350 ml (1 1/2 cup) of water a little salt 1 1/2 tablespoon of olive oil Cooking instructions Preheat an oven to 180 o C (350 F). In a large bowl, add the spelt flouralong with a little salt. Mix it. Pour the olive oil in the bowl. Gradually add the waterand continue mixing until you get a dough that isn’t too sticky or floury.
spelt| Etymology, origin and meaning of spelt by etymonline spelt (n.) type of grain, Old English spelt “spelt, corn,” perhaps an early borrowing from Late Latin spelta “spelt” (noted as a foreign word), which is perhaps from Germanic *spilt-, from PIE *speld-, extended form of root *spel- (1) “to split, to break off”(probably in reference to the splitting of its husks in threshing)
Spelt History and Origin| Grand Teton Ancient Grains Spelt is another member of the farro family and goes by the name Farro Grande. It was originally cultivated in what is now Iran and possibly simultaneously in southeastern Europe. It was a stapleof its day and is one of the very first wheats used to make bread. In the Middle Ages, it was even thought to heal illnesses.
Spelt – Wikipedia SpeltSpelt ( Triticum spelta ), also known as dinkel wheat [2] or hulled wheat, [2] is a species of wheat that has been cultivated since approximately 5000 BC. Spelt was an important staple food in parts of Europe from the Bronze Age to medieval times.
After the flour was ready, it was combined with waterand kneaded inside a large trough. With dough made out of wheat flour, starter (seor) was added. The starter was made by setting aside a tiny amount of dough from the last batch to soak up the yeasts in the air and contribute to leavening the current dough.
Therefore, the typical Egyptian everyday meal consisted of bread, beer, onions and some fish. Beer was far more popular than waterand drunk by adults and children alike. Ancient Egyptians knew many types of beer; most were made from barley, some from emmer wheat, and many were flavoured with honey or ginger.
Brief History. Bread is a staple food of humanity for 30,000 years (if you buy the BS that the earth is that old.). There is archaeological evidence of flour from that time, which was likely processed into unleavened bread. Cereals and bread became a staple food during the Neolithic, somewhere around 10,000 years ago (or that old), when wheat and barley were some of the first plants to be domesticated in …
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.Throughout recorded history and around the world, it has been an important part of many cultures’ diet.It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
It refers to Genesis 3:19, which says “By the sweat of your brow, shall you get bread to eat”; salt is representative of the sweat.Bread and salt are regarded as a natural pair because the Hebrew words lechem (bread) and malach (salt) are both spelled from the same three letters. Elsewhere it is also traditional to bring salt, bread and wine – so that the new ho meowners will have spice, sustenance and sweetness in their new abode.By bringing bread and salt to a new home, one is making it possible for the people who have just moved to sustain themselves. Behind the gift is the desire that the family would never be without food, flavour and joy.
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Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is thenceforth good for nothing, but to be cast out, and to be trodden under foot of men. Matthew 5:13
spacer Salt– it’s a natural resource found everywhere from the ocean to our tears, it’s tasty and it can be really cheap to buy. But like many things, too much salt isn’t great, especially for our health.
Because it’s linked to Australia’s biggest killer – cardiovascular disease – salt is talked about a lot in health messaging and the media. But some messages about salt need to be taken with a grain of, well, salt. We’ve busted some salt myths to make it easier for you to stay healthy.
Myth 1: All salt is out to kill you and you shouldn’t eat any of it
Eating too much salt can contribute to high blood pressure, which is linked to conditions like heart failure and heart attack, kidney problems, fluid retention, stroke and osteoporosis. You might think this should mean you need to cut out salt completely, but salt is actually an important nutrient for the human body.
Your body uses salt to balance fluids in the blood and maintain healthy blood pressure,and it is also essential for nerve and muscle function.It’s impossible to live a life without any salt (you’ll die!), but this isn’t a problem for most Australians; the average Australian is consuming double the recommended amount of salt.
Myth: Some people naturally crave more salt than others
Good news for those who think they’re naturally a salt eater – the taste for salty foods is learned, rather than built in. It’s possible to retrain your taste buds to like foods with less salt in them, it’ll just take a little time.
Try these tips from Eat for Health for eating less salt:
eat mostly fresh food instead of processed food which tend to be high in added salt
go for packaged and canned foods labelled ‘no added salt’, ‘low salt’ or ‘salt reduced’
compare similar packaged foods by looking at the food labels and choosing the item with less sodium
swap deli meats like ham for canned fish (in springwater) or leftover meat from your last meal
use small amounts of sauces with a high salt content
flavour your cooking with a variety of herbs and spices
avoid adding salt at the table – you could even leave the salt grinder in the cupboard.
Myth: You should eat or drink more salt after working out
Tap water and consuming a healthy diet will help replace any nutrients lost during any activity. You can read more about good hydration and how to avoid dehydration here.
Myth: If you had high blood pressure caused by too much salt, you’d be able to tell
Most people with high blood pressure don’t display any symptoms, so it’s important to get your blood pressure checked regularly. If you do have high blood pressure, reducing salt, along with getting regular physical activity, moderating alcohol intake, quitting smoking and reducing stress, might help manage it, reducing the risk of damage to your body.
In West Africa during the Medieval period, salt was traded for gold. This may seem astonishing as salt is a cheap commodity in today’s society. It may be added that salt is easily available today which was not the case in ancient times. In the past, salt was difficult to obtain in certain parts of the world. This means that areas producing salt had a valuable trade item, one that they could exchange for gold. In Medieval West Africa, salt led to the development of trade routes, and brought great wealth to the cities and states which they passed through.
Salt Trade for Preservation
Salt has many uses, though it is primarily associated with food. Today, salt is most commonly used to make food salty. In the past, salt had another important culinary function – the preservation of food . Prior to the advent of refrigeration, meat and vegetables were salted so that they could be eaten at a later date.
The importance of salt may be seen during the Roman period , when soldiers were paid in salarium argentum, or ‘salt money’, from which the English word ‘salary’ is derived.
The salt trade was valuable to food preservation. ( WildDago / Adobe)
Around the 5th century AD, the use of camels allowed Berber-speaking peoples to cross the Sahara Desert. By the 8th century AD, trade was flowing between the Saharan and sub-Saharan regions of West Africa, as caravans traveled between the two on an annual basis. In sub-Saharan West Africa, gold was abundant, and this was exchanged for salt brought by caravans arriving from the north.
The Logistics of the Salt Trade
The salt transported by these caravans was obtained from salt mines in the Sahara Desert. In certain areas, such as Taghaza and Taoudenni, salt deposits can be found not far beneath the surface of the desert. Mining operations were set up in such areas and slaves brought in work there.
The salt, which was in the form of blocks, would then be loaded onto the backs of camels, and be transported to the south, where they were traded for gold.
Camel caravan with blocks of salt, headed for the salt trade route. Source: Marisha_SL / Adobe.
Trading was carried out using a process called ‘silent barter’, during which neither party spoke to each other and often did not even meet each other.
At the designated trade location, the salt traders would display the salt they brought, beat their drums to announce their intention to trade, and return to their camp.
The gold traders, hearing the drums, would show up, have a look at the salt, and place an amount of gold that they believe would be a fair trade. They would then beat their drums and retreat to their camp.
The salt traders would return, have a look at the gold, and if they were satisfied would take the gold, leave the salt, beat their drums, and depart.
On the other hand, if they wanted more gold, they would leave everything behind, beat their drums, return to camp, and wait for a better offer.
The Importance of the Salt Trade Routes
Some have suggested that the salt trade has been overemphasized by historians. For instance, salt was not the only commodity brought by merchants from the north.
Other goods that traveled into western sub-Saharan Africa with the caravans included glass, precious stones, and North African ceramics. In addition, the peoples of West Africa could obtain salt from plants and the soil, which would have been sufficient for local consumption. Moreover, it has been pointed out that salt from the Sahara was regarded as a luxury object that only the rich and powerful could afford.
Still, the impact of the salt trade in the region is undeniable. For the most part, it was not the salt or its mines that the West African powers sought to control, but rather the trade routes . Gaining control of these routes meant that tariffs could be levied on the caravans that traveled along them. This brought much wealth and led to the establishment of great empires including the Ghana , Mali, and Songhai Empires. Moreover, important cities were established along the routes.
One such city was Timbuktu, which not only served as an important trade post, but also gained fame as a center of Islamic culture . Incidentally, it was also thanks to the trade routes that Islam made its way into sub-Saharan West Africa.
Saharan salt trade routes circa 1400 with the modern territory of Niger highlighted. (T L Miles / Public Domain )
Lastly, it may be said that although salt has long lost its status as a highly prized trade commodity, salt mining is still carried out in the Sahara and continues to be a way of life for some of the desert’s inhabitants. Like their Medieval forebears, the salt miners of today rely on camels to transport the harvested salt, though in much smaller quantities, and certainly not traded for gold.
Top image: Production of salt for the salt trade. ( homocosmicos / Adobe)
AncientHistory From The Dispersion Of The Sons Of Noe To The Battle Of Actium, And, Change Of The Roman Republic Into An Empire|Peter Fredet, Invoking The Invisible Hand: Social Security And The Privatization Debates (Rhetoric & Public Affairs)|Robert Asen, Maritana: A Grand Opera In Three Acts, As Performed By The Pyne & Harrison Troupe At The Broadway Theatre – Primary Source Editi|William …
In 200 B.C., the Greeks and the Romans began to cure their meats with salt. The Romans orginially learned from the Greeks. The Romans also learned that the nitrate was the cause of the pinkish red tint to their meat.
Salt therapy, also known as halotherapy, is an ancient therapy that has been used for centuries to treat a variety of conditions. The benefits of salt therapy are well-known and many people use it to help with respiratory problems, skin conditions, and even stress and anxiety. while Himalayan crystal mineral salt holds these same health benefits there are also spiritual ones.
Salt is essential for life. As ancient civilizations evolved from hunters and gatherers to agrarian societies, it has not been clear how people acquired this mineral that is a biological necessity.
The subsequently‐ published Debate on Saltand Iron contains valuable ancient commentaries on the hidden costs of Empire, including the health of popular ethics: The learned men responded : Recently, a system of saltand iron monopolies, a liquor excise tax, and an equable marketing system have been established throughout the country.
When the Knights Templar first entered the Holy Land they encountered caravans carrying ‘sweet salt’. This was brought back to Europe where it quickly became a treat for the nobility. Eventually they would establish their own sugar mill on the island of Cyprus to secure their own independent supply.
The vast deposit of sea salt inside was left by the ocean that covered the region some 250 million years ago. 3,000-year-old stairs Among the most striking archaeological discoveries was that of an…
Over all of geologic history, the sea sat as much as 200 meters higher than it does today. Subtle vertical crustal motions can isolate large areas of water in the shallow, flat-bottomed seas that normally cover much of the continents and dry up and precipitate their salt.
Research shows salt was lifeline in history. Three Gorges Reservoir. Salt was for a time the lifeline for social and economic development in today’s Three Gorges’ Dam area of the Yangtze River,China’s longest, said researchers after a recent tour to ancientsalt processing centers in the area.
Salt was utilised as a medium of payment in many areas of the ancient world as the production of salt was highly monitored and regulated. The areas that had an abundant supply of salt grew economically as the demand for salt increased each day, especially China which discovered its salt reserves earlier and set about exporting it to those that …
Salt in Egyptian medicine Salt is mentioned as an essential ingredient in medical science in some of the oldest medical scripts. The ancient Egyptian papyrus Smith, which is thought to refer to the famous master-builder and doctor Imhotep of the third pre-Christian millennium, recommends salt for the treatment of an infected chest wound.
Salt was so valuable in ancient Rome that soldiers were sometimes paid with it. In fact, the word “salary” comes from the Latin word sal, for salt. When a soldier was doing a lousy job, his
A publication ‘Saltand silt in ancient Mesopotamian agriculture’ highlights the history of salinization in Mesopotamia where three episodes (earliest and most serious one affected Southern Iraq from 2400 BC until at least 1700 BC, a milder episode in Central Iraq occurred between 1200 and 900 BC, and the east of Baghdad, became salinized …
A Story Of Salt: Ancient Maya Saltworks. Spring 2017: By Elizabeth Lunday. Salt is a substance so ordinary and inexpensive today that its ready supply is often taken for granted. Yet salt is essential: humans need salt to live and also crave it as a flavoring and rely on it as a preservative. For the ancient Maya residents of Nim Li Punit …
The review obviously reveals that many modern chemical manufacturing processes using alkali and alkali-earth saltsand hydroxides have a very ancienthistory. In contrast, there has been a similarity of targets for implementing alkali and alkali-earth saltsand hydroxides in everyday life, from the ancient past till the modern period.
8. In Guerande, France, salt is still gathered in the same way as it was by the ancient celts, using baskets through which the sea water is strained. This makes the salt very expensive and highly sought after, especially the finest quality version called Fleur de Sel (flower of salt).
The expression,”not worth his salt” began in ancient Greece where salt was traded for slaves. Salt’s value was comparable to gold and books. Adjusted for inflation, the wealthiest person in history was king Mansa Musa I of Mali who cornered the world’s salt market in the 14th century.
Salt in the Ancient World As stated before, salt was vital in the ancient civilizations. Salt helped the ancient world grow. In fact, in the early Roman Republic, one of the main reason Romans started to build roads in their area was to make transporting salt to the Roman capital easier.
Salt is considered pleasant and wholesome for animals also (Isa. xxx. 24); and the ancient Hebrews of course knew that food was preserved by salt. Taricheæ, on the Sea of Gennesaret, indicates by its name that, in later times at least, the preparation of salted fish, a staple article of commerce, was extensively carried on there.
Salt was very popular in the Roman Empire and early Roman Republic. The Roman Legions sometimes also used salt as currency. Due to the high value of salt, an ancient Roman proverb said that people who did their job well were “worth their salt.” (Or “worth their weight in salt.”)
In modern times, salt is a staple in most households; it is readily available and can be purchased in any grocery store for a meager dollar. Most people think of it as simply that inexpensive, free-flowing, white, grainy seasoning found in saltshakers on just about every dining table.
It is hard to believe salt was once so highly regarded that ancient cultures and civilizations fought wars over it. Sure enough, salt, sodium chloride, is not only needed for the functioning of the body but is an essential element in pretty much all aspects of our lives.
Here are some of the primary uses of salt:
Preserving and flavoring food
Cleaning and removing odors
Extinguishing fires and melting ice
Exfoliating skin and relieving sore throats
Speeding up cooking times
Get rid of ants, weeds, snails, and slugs
Used in manufacturing and food supplements
Whitening your teeth or sanitizing your mouth
Used as water conditioner
Relieve bug bites
And much more
As you can see, salt is pretty much part of every aspect of our lives in current times, but let’s discover some of the primary uses of salt in ancient times.
Throughout history, salt has been used as currency among many nations.
During the Roman Empire, salt was such a valuable commodity that soldiers received payment in the form of salt instead of money. The high value once attributable to salt is persevered in the English word “salary” and the French word “salaire,” which contain the Latin root “sal” or salt [1].
Salt had immense economic and political power. In salt-scarce regions, kings and priests monopolized salt and exercised rule and control over the vulnerable populations dependent upon it [2].
Great cities were established as centers for salt trade, and some of the first roads were built for salt transportation [3].
Taxation of salt inflicted wars. Gabelle (salt tax in France) was one of the main causes of the French Revolution, and Britain’s Salt Act of 1882 climaxed Mahatma Gandhi’s crusade for Indian independence from British rule.
In stark contrast to the preciousness imparted to salt in ancient times, people today are recommended by health organizations, such as the American Heart Association, the U.S. Food and Drug Administration (FDA), and the Center for Disease Control (CDC), to reduce sodium intake.
If salt is so bad for you, then why was salt so highly regarded by many ancient civilizations? Were they merely foolish?
Therapeutic Uses of Salt
Ancient Egyptians, Romans, and Greeks used salt for various medicinal purposes.
According to the popular adage, “the dose makes the poison.” The idea that salt is bad for our health and leads to serious conditions (i.e., high blood pressure and kidney diseases) is a relatively recent concept that resulted from our over-consumption of salt.
In fact, salt is necessary for survival through its role in electrolytes and fluid balance, the transmission of nerve impulses, and the contraction/ relaxation of muscles.
People in precolonial Africa realized this necessity for salt and obtained salt by drinking the blood and urine of cattle and wild animals [2].
Pliny the Elder (AD 23 or 24– AD 79), a Roman naturalist and natural philosopher, wrote of the medicinal uses of salt in his book Naturalis Historia. He recommended the preparation of Thalassomeli using equal parts seawater, honey, and rainwater to be utilized as a purgative/ laxative.
He also described the preparation of garum by fermenting fish intestines with salt and recommended its usage as an antiseptic substance [3].
Dry-curing meat with salt is an age-old tradition for meat preservation.
First and foremost, salt nowadays is used as a preservative and flavoring agent but let’s check out some interesting culinary uses of salt throughout history.
Dry Curing Meat
In addition to our physiological need for salt, the chemical properties of sodium make it an essential ingredient for food processing.
Archaeological evidence suggested the use of salt by ancient Egyptians in preserving meat.
Ancient Egyptians consumed all types of meat, and, unless consumed immediately, the meat needed to be preserved to avoid spoilage.
The Egyptians preserved meat by hanging it in the sun to dry. Rubbing in salt aided in the drying process because salt draws out the moisture in the meat and deters bacteria.
Salt curing using dry or wet brine was also used and involved immersing the meat in salt brine and sealing it [4].
The use of salt in meat preservation was identified using electron microscopy scanning of “meat mummies.” These pieces of preserved meat were buried in the tombs of high-status tombs as food to sustain the decrease in the afterlife. As such, 48 wooden cases containing cattle and poultry were found in the tomb of King Tutankhamun (died c. 1323 BC) [5].
Preserving Fish
Salting fish to preserve it for an extended period appears in the records around 2000 B.C.
Salt was also utilized for preserving fish in Northern European countries and gave rise to traditional dishes, such as Icelandic hákar and Swedish surströmming [6].
These dishes were prepared using the process of fermentation, which preserves foods through the action of microbes. Salt was an essential component because it promoted the growth of salt-tolerant, beneficial microbes and inhibited undesirable and detrimental bacteria [7].
Hákarl consisted of fermented Greenland shark and was prepared by washing chunks of shark and placing them into gravel pits located close to the sea. The pits were buried with stones, seaweed, or turf, and the meat chunks were allowed to ferment for several weeks or months.
The shark pieces are then dried, after which hákarl can be eaten and enjoyed. Preparation of surströmming required a slightly different process and was made out of Baltic herring.
The herring was pre-salted in a saturated salt solution for 1-2 days, after which the fish was gutted and placed in barrels containing 17% salt brine for 3-4 weeks.
Following fermentation, the herring and brine are transferred to cans, and canning continues for five more weeks [6].
Fermenting Foods
Ancient fermenting techniques used significantly more salt than most people do today.
Fermentation was also performed in Asian countries and produced products such as Korean kimchi or Japanese miso, which are still consumed today.
Kimchi was reported to have been invented 4000 years ago and prepared by fermenting cabbage or other vegetables in a salt brine. To prolonged the storage period, it was then buried underground in kimchi jars [8].
Miso is another fermented product and originated from at least 600 AD. The production of miso entailed two successive fermentation processes.
The first is the production of koji, which is prepared by inoculating spores of the fungi Aspergillus onto a growth medium (i.e., rice) and allowed to be fermented for approximately 48 hours.
The second is the fermentation of the koji with cooked, mashed soybean and salt in crocks or vats for 2 to 24 months. Different types of miso are produced depending on the length of fermentation and the ratio of the amount of koji, soybean, and salt used [9].
Also, the fermented cabbage, sauerkraut, (know to be high in sodium) is believed to originated more than 2,000 years ago in ancient China, and not until the 16th century the Europeans adopted this way of fermenting cabbage.
Flavoring Food
Salt was used as a food flavor enhancer long before recorded history.
No discussion of salt can be complete without mentioning its use as a flavoring compound.
In addition to its above-described uses, garum (salty fermented fish sauce)was also used as a condiment to produce umami flavor, similar to that of modern soy sauce or fish sauce.
Garum was generally prepared by mixing whole fish or parts of fish with salt and fermenting the mixture in the sun for one to three months. The liquid on top was drained off, and the remainder was used[10].
Ancient Romans were also reported to dip romaine lettuce in salt and gave rise to “salad,” which originated from Latin herba salata or salted greens.
Given the current easy accessibility to salt, we often overlook the significance of this mineral. In ancient times, the use of salt in food preservation allowed the storage of food and eliminated humans’ dependence on the seasonal availability of food.
Most of us would probably agree that food would be awfully bland without using any salt. However, if you have run out of it or just trying to cut down on your sodium consumption, then here are 14 clever ways to cook without salt but still have a delicious and flavorful dish.
References
Hordijk, W., From Salt to Salary: Linguists Take a Page From Science, in NPR. 2014.
Bloch, M.R., THE SOCIAL INFLUENCE OF SALT. Scientific American, 1963. 209(1): p. 88-99.
Círillo, M., G. Capasso, V.A.D. Leo, and N.G.D. Santo, A History of Salt. American Journal of Nephrology, 1994. 14(4-6): p. 426-431.
Ikram, S., Meat Preservation in Ancient Egypt, in Encyclopaedia of the History of Science, Technology, and Medicine in Non-Western Cultures, H. Selin, Editor. 2008, Springer Netherlands: Dordrecht. p. 1442-1443.
Clark, K.A., S. Ikram, and R.P. Evershed, Organic chemistry of balms used in the preparation of pharaonic meat mummies. Proceedings of the National Academy of Sciences, 2013. 110(51): p. 20392.
Skåra, T., L. Axelsson, G. Stefánsson, B. Ekstrand, and H. Hagen, Fermented and ripened fish products in the northern European countries. Journal of Ethnic Foods, 2015. 2(1): p. 18-24.
Institute of Medicine Committee on Strategies to Reduce Sodium, I., The National Academies Collection: Reports funded by National Institutes of Health, in Strategies to Reduce Sodium Intake in the United States, J.E. Henney, C.L. Taylor, and C.S. Boon, Editors. 2010, National Academies Press (US)
Jang, D.-J., K.R. Chung, H.J. Yang, K.-s. Kim, and D.Y. Kwon, Discussion on the origin of kimchi, representative of Korean unique fermented vegetables. Journal of Ethnic Foods, 2015. 2(3): p. 126-136.
Allwood, J.G., L.T. Wakeling, and D.C. Bean, Fermentation and the microbial community of Japanese koji and miso: A review. Journal of Food Science, 2021. 86(6): p. 2194-2207.
Curtis, R.I., In Defense of Garum. The Classical Journal, 1983. 78(3): p. 232-240.
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Exodus 33
King James Version
33 And the Lord said unto Moses, Depart, and go up hence, thou and the people which thou hast brought up out of the land of Egypt, unto the land which I sware unto Abraham, to Isaac, and to Jacob, saying, Unto thy seed will I give it:
2 And I will send an angel before thee; and I will drive out the Canaanite, the Amorite, and the Hittite, and the Perizzite, the Hivite, and the Jebusite:
3 Unto a land flowing with milk and honey: for I will not go up in the midst of thee; for thou art a stiffnecked people: lest I consume thee in the way.
3 Unto a land flowing with milk and honey: for I will not go up in the midst of thee; for thou art a stiffnecked people: lest I consume thee in the way.
8,823 viewsJan 26, 2018So, is it me or does everyone in this commercial sound like they have a Long Island New York Accent??? The taste is their secret.
Oleomargarinewas the result of efforts by French chemist Hippolyte Mege-Mouries who patented the concept in 1869 and expanded his manufacturing operation he didn’t have much commercial success . He sold the patent to a Dutch company, which is now part of Unilever. Full size gingerbread house at Stockholm Central Train Station.
Historical Highlights The Oleomargarine Act July 23, 1886 Collection of the U.S. House of Representatives About this object A Scottish immigrant and Civil War veteran, David Henderson of Iowa served as Speaker of the House in the 56th and 57th Congresses (1899-1903).
Oleomargarine Act of 1886 In 1867, a French food research chemist, Hippolyte Mege-Mouries, discovers a process for the manufacture of artificial butter. The dairy industry, fearful that oleomargarine might be substituted for butter without the consumers’ knowledge and wishing to protect its market share, appeal to Congress for help.
Margarine is widely accepted now and even praised as a health food, but it wasn’t always that way. A Brief History of MargarineMargarine (aka oleomargarine) was first created in 1869 by a French chemist named Hippolyte Mège-Mouriès. It was originally made from beef fat and was intended to be a cheaper and less perishable option to regular butter.
Oct 11, 2021Margarine was first invented in France by the chemist Hippolyte Mèges-Mouries in 1869. Its creation was in response to a competition launched by Emperor Napoleon III for a cheap alternativetobutter, which the Emperor specified was to be a “fatty substance similar to butter, but less expensive, capable of keeping for a long time without deteriorating in its nutritional value.”
The war between margarine and butter started back in the ’90s when margarine was packed full of trans fats. This is when a direct link between trans fats and atherosclerosis, a disease caused by plaque build-up in the arteries, was first discovered. Margarine quickly became a product under great scr
Dec 18, 2021Margarines are now a better option than butter in terms of cardiovascular health, According to researchers from the School of Public Health at the University of Minnesota who conducted a new study in which they compared the nutritional composition of both products, now that trans fats have been removed from margarines. Fatty acid profiles and relevant vitamin and mineral content of 83 …
26,365 viewsFeb 22, 2016From the second year of the “It Does A Body Good” commercials, Milk gets yet another TV commercial full of random scenes and pop-art visuals. Mixing real video, animation, stop-motion and computer animation, this commercial continues on with one of the greatest and most successful slogans of the 80s. As usual, it’s sponsored by the National Dairy Board.
It’s been a quarter century since those two little words entered public consciousness. Here’s the story of one of the most famous ad campaigns in history.
[Photo: courtesy of Goodby, Silverstein & Partners]
BY MATTHEW DADDONALONG READ
In 1993, a focus group headed by Jon Steel, a partner at the San Francisco-based advertising firm Goodby, Silverstein & Partners, asked respondents not to consume milk for a week prior to participating in the study. Steel’s aim was to gather information about milk habits that would inform his pitch to a new client, the California Milk Processor Board, which was looking for creative strategies to boost sales.
Jon Steel
When the respondents showed up, they were a little anxious about being deprived of the household staple. One man relayed his experience of coming downstairs to the kitchen in the morning before work, pouring out his cereal, slicing bananas on top of it, and then remembering his promise of abstinence. An ethical dilemma arose, the man later admitted to Steel. Would he use milk and simply lie to the rest of focus group? Or would he throw out the cereal? Worse yet, would he eat the cereal without milk?
A conversation snowballed in the room, and it became clear from others’ testimonials that consumers felt an emotional connection to an everyday product. The absence of milk became noticeable, like a tear in a perfect canvas. Steel had a hunch he was onto something seismic. That hunch led to one of the most iconic ad campaigns of all time.
The Simpsons in the Got Milk? campaign, 1996. [Photo: courtesy of America’s Milk Processors]T
A perfect encapsulation of the ’90s, Got Milk? is an indelible piece of advertising-turned-pop culture. If the ’90s were the decade that saw celebrity culture reach a new apex, the campaign is its holy grail. It was a wellspring of stars of film, TV, sports, and politics–a swap meet of high and low, where Bill Clinton and Bob Dole occupy the same advertising universe as Van Halen and Dennis Rodman, and The Simpsons are as potent a reference as Diane Arbus. During the two decades that Got Milk? dominated the public consciousness, more than 70 commercials ran on television in California alone, and some 350 milk mustache ads ran nationally in print and on TV—at a time when those two media were still all powerful. Any given day, an estimated 80% of all U.S. consumers came into contact with that innocent little question: Got Milk? The campaign won multiple top industry awards. It was parodied and copied. At the height of the craze, the slogan was as ubiquitous as the very stuff it was selling. “There was something so perfectly hip about it,” says Edward Wasserman, the dean of UC Berkeley’s Graduate School of Journalism. “They start with a product with no personality, which, if anything, was forced upon generations of children, which very few adults drank or would admit to drinking, whose health benefits are questionable, whose environmental impact is dubious, and they turned it into something that had a kind of panache. They had a concession of unlikely subjects and had them pose in a way that most people would have deemed a self-parody or ludicrous. And yet, it worked.”
Twenty-five years later, the success of Got Milk? remains unmatched in the ad world. Fast Company spoke with key players about how it all came together.
Jeff Goodby and Rich Silverstein
The origin of the Got Milk? slogan is almost comically banal. After Jon Steel relayed the results from the focus group to his partners Jeff Goodby and Rich Silverstein, they held a meeting to plan next steps. A colleague, Tara Winkler, asked Goodby what he’d like to call that part of the meeting.
“I don’t know, it’s about running out of milk,” Goodby recalls saying. “Why don’t we call it ‘Got milk?’—with the question mark.”
Winkler scribbled those words—question mark included—on a piece of foam core that hung on a wall. Staring at it during the meeting, Goodby imagined early ideas for commercials that ended with, as he calls it, “this crazy, little bonsai tagline.” In one fantasy, a cookie truck and a milk truck are in high pursuit on the highway. As the chase progresses, it’s revealed that the man driving the cookie truck has his mouth full of cookies. He needs milk. “I had lots of these lost dog stories that went all over the place and that ended with the lynchpin,” Goodby says.
These early brainstorming sessions planted the seeds of the Got Milk? campaign’s novel approach: deprivation marketing. Instead of selling the product to consumers, Goodby and his team would sell the lack of a product.
“Milk does a body good” had become the beverage’s catchphrase during the 1980s, built on the idea that drinking milk promotes healthy bones and brawny muscles. Deprivation marketing was the opposite. It didn’t matter whether it was good for you; what mattered was that all food paled in taste without it. This difference made the premise of pitching milk more enticing, because hardly anyone else at the agency was excited about pitching this ancient commodity. Why pitch milk when you could pitch, say, Sega?
Goodby, Silverstein, and Steel decided to put their focus-group findings into action right in the office. Silverstein emptied the cartons of milk from the firm’s refrigerator and installed a hidden camera at the back of it to capture people’s responses to finding themselves without milk to pour into their morning coffees. The employees fumbled around the kitchen in frustration, which provided Goodby, Silverstein, and Steel with concrete evidence to present to the California Milk Processor Board.
But wait . . . the tagline! As Goodby says, “The lesson is, sometimes, if you listen to the world around you, it tells you what to do, you know?”
“Great taglines are clumsy,” says Silverstein. “[Nike’s] ‘Just Do It’ was a dorky line. The fact that ‘Got Milk?’ made it into the lexicon, well, who would’ve thought?”
The first fruits of the Got Milk? project arrived in 1993, with “Aaron Burr,” which has become an ad-world cultural touchstone the way Michal Jordan’s 1998 foul-line slam-dunk versus Dominique Wilkins has become sports legend: bold, original, never before attempted, and never successfully remastered.
The commercial opens inside a warehouse in which random collectibles and old-timey objects are housed—think your grandfather’s garage if he were prepping for an episode of Antiques Roadshow. A wispy history buff (played by Sean Whalen) slathers peanut butter on white bread, just as the radio announces a contest: “And now let’s make that random call with today’s $10,000 question,” the host says. “It’s a tough one: Who shot Alexander Hamilton in that famous duel?” An antique rifle goes off, while a painting of the famous duel stares at the sandwich eater from across the room. His phone rings. Hearing the question again, he confidently (and correctly) answers, “Aaron Burr.” But the host can’t understand the answer because the man’s mouth is coated with peanut butter. “Aaron Burr!” he yells again. When he reaches for his carton of milk, he finds it empty.
No $10,000 prize. No milk. That “little bonsai tagline” that Goodby had dreamed up appears, read aloud for the first time in a baritone, near-mocking tone.
“There was a big fight in the agency at the time between the other creatives and me and Goodby,” Silverstein recalls. “They said, ‘You old farts, you can’t say ‘Got Milk?’ at the end!’ And we said, ‘No, no, you have to say it!’
The commercial was directed by a recent film graduate of the Art Center College of Design, Michael Bay (yes, Transformers Michael Bay), who was brought in by his former classmate and the ad’s art director, Erich Joiner.
“He was helpful in making the thing visually unforgettable,” Goodby says of Bay. “The idea of having this guy live in a warehouse or whatever the hell it is was certainly his idea. I said to him at one point, ‘Why? Why does he have a car in his house?’ And he said to me, ‘No, do it, do it, it’s going to be funny. People won’t forget this.’ The mixture of history and weirdness is just terrific.”
That weirdness was just the beginning. The commercials that followed “Aaron Burr” were tonally wicked snippets of black comedy. In “Heaven,” a man who fires his employee via phone gets hit by a truck and wakes up in “Eternity,” where he discovers chocolate chip cookies the size of boulders and a fridge full of empty milk cartons. In “The Birthday Cake Commercial,” an Edwardian celebration turns ominous when a Damian-like, clairvoyant kid refuses to eat the chocolate cake . . . because he foresees there will be no milk to wash it down.
The creatives talk about how these ads flipped the script of what advertising at the time was capable of relaying. They have a dark mood that hurls the viewer face-first into stories that don’t explicitly reveal the product being sold until the final seconds, suggesting that the story we tell ourselves about milk is more important than milk itself.
Jeff Manning
Instrumental in the success of Got Milk? was Jeff Manning, who was the executive director of the California Milk Processor Board. (Now a marketing strategist and speaker, his current website is, without irony, www.gotmanning.com.)
Manning went to bat for Goodby and Silverstein’s deprivation strategy because the tagline made milk a brand, not just a commodity. “Nothing else except milk works,” Manning says. “Soda doesn’t work, Gatorade doesn’t work, water doesn’t work. The only thing that works in that bowl of Cheerios is milk.”
After the first round of commercials, Manning pushed to get the Milk Processing Board to license the slogan to food brands like Oreo and Cheerios free of charge. “Why don’t we work with these food companies?” Manning remembers telling the board. “The dairy industry would never do that because milk was on a ‘good for you’ strategy at that time. Well, if they’re on this strategy, you don’t work with Oreos. We did. Nabisco eventually marketed a Got Milk? Oreo, where Got Milk? was embossed on a cookie.” Girl Scout cookies were next, followed by a massive brand of an entirely different order. “Mattel, who manufactured Barbies, got on board. Think about that. Mattel manufacturing millions of Barbies . . . for us!”
Eventually, the CMPB landed no less an icon than Cookie Monster, even after Sesame Workshop, the nonprofit company (then known as the Children’s Television Workshop) that produces Sesame Street, had told Manning that the organization didn’t promote brands. Ever. “Now, I know I had been marketing Got Milk? as a brand, but what we said here was, ‘Got Milk? isn’t a brand. This is a category. This is milk. This is what makes bones strong, this is what is good for kids.’ And they said, ‘You know what? You’re right. Let’s run with it.’”
Naomi Campbell, 1995. [Photo: courtesy of America’s Milk Processors] By 1995, the Milk
Processor Education Program (MilkPEP), the national arm of milk processors, decided it was time to do some messaging of its own. The group hired the agency Bozell, which dreamed up what became known as the milk mustache campaign, a nationwide effort that launched that same year with a print ad featuring Naomi Campbell and the tagline ‘Milk, What a Surprise!’ But soon, MilkPEP licensed Goody and Silverstein’s hugely popular slogan and the campaigns became, unofficially, two sides of the same coin.
MilkPEP’s aim was to put—pardon the pun—pep back in milk, to educate the consumer about its benefits. Research on kids at the time showed that they viewed milk as a ubiquitous, boring staple. The milk mustache campaign was designed to make milk more interesting and to emphasize its wholesomeness. It was the same strategy that had existed for decades before deprivation marketing came along. Now it had fresh faces and a nationally recognized catchphrase.
Bernie Hogya and Sal Taibi
Former Bozell creatives Sal Taibi and Bernie Hogya, who worked on the campaign (and later published two books on it), were instrumental in wrangling the celebrities who appeared in the ads. Among the A-list gets: Harrison Ford, Britney Spears, Kate Moss, Dennis Rodman (photographed nude), Kristi Yamaguchi, Patrick Ewing, Joan Rivers, Hanson, The Simpsons, and Kermit the Frog. Sarah Michelle Gellar, at peak Buffy the Vampire Slayer fame, posed as her demon-dusting alter ego. “To follow in the footsteps of so many legends was truly an honor,” she says via email. “It really started a national conversation about drinking milk, something I don’t believe people gave much thought to, other than for coffee and dunking cookies.”
Annie Leibovitz photographed more than 180 of the ads. Back then, when magazine ad spending peaked at 9.4% of all U.S. advertising dollars (compared to 6.5% in 2015), and one ad might appear in a dozen different magazines the same month, the photographer sensed how huge the campaign’s reach could be. “Annie sent a note back to us saying that not only did she want to do it, but she wanted to make sure nobody else could,” says Hogya, then Bozell’s art director. “She saw the power of what this was going to be. At a time when print magazines were very big, she thought that if she were to make the photos really special, they would be everywhere. You couldn’t get away from this campaign.” Leibovitz’s then-partner, Susan Sontag, tagged along one day just so she could meet Kermit.
Kermit the Frog and Stone Cold Steve Austin, 1999. [Photo: courtesy of America’s Milk Processors]
The same day Kermit was photographed, WWF wrestler Stone Cold Steve Austin arrived for his shoot with Leibovitz feeling uncomfortable that he wasn’t in prime physical shape. “I was standing there and something wasn’t quite right, and she didn’t like what she was seeing,” he says. “She handed me another glass of milk and made me hold them at waist level. She made me look 10 times better than I did before, because what she did was completely block out my waist, my love handles. She made me look like a Greek god.” Hogya has a slightly different memory: “I think the idea back then was to play off the image of crushing two beer cans,” he says with a laugh. “But maybe Steve’s right.”
There was no shortage of celebrities willing to participate in the campaign, but there was one small catch: All subjects had to be milk drinkers. Taibi, who was director of client services at Bozell, explains that MilkPEP was only paying $25,000 per ad, a fraction of what these stars normally charged for commercials. (Most donated the fee to charity.) So if money was not the motivating factor for participation, the concept had to be. And this took people like Whoopi Goldberg, who is lactose intolerant, out of the running. “I really wanted to do it, but I was told you had to be a milk drinker, so I couldn’t do it the first time around,” she says. But when the milk producers planned an ad for lactose-free milk, the comedian was the first person they called.
Whoopi Goldberg, 1999. [Photo: courtesy of America’s Milk Processors]
Goldberg was especially interested in being a part of the campaign because it reminded her of an ad for Levy’s rye bread she used to see as a kid, whose memorable tagline was, “You don’t have to be Jewish to love Levy’s.” That ad featured kids of all races and ethnicities, much like the milk mustache campaign. Similarly, NBA star Dwight Howard saw the connection between childhood dreams and the campaign’s inclusive properties. He remembered drinking milk as a kid, and ultimately, wanted his ad to connect to a younger audience, to make those who saw his ad feel like they could achieve something. “It’s a very simple, yet engaging message that just happens to have an inherent call to action,” he tells Fast Company via email. “The execution leveraged well-known athletes that were larger than life or heroes for all kinds of people.”
Leibowitz was prescient in her belief that the mustache campaign would make waves, but no one predicted just how massive its impact would be. For the last two decades, Manning has kept a running list of the hundreds of taglines that were adopted from Got Milk?, including Got Ice? Got Lice? Got Porn? Got Identity? The two-word tagline is now public domain.
Dwight Howard, 2006. [Photo: courtesy of America’s Milk Processors]And yet, statistical data indicates that the Milk Mustache campaign didn’t influence long-term behavior. According to a report by CoBank, over a 30-year period from 1970-2010, milk consumption has declined nationally from 28.6 gallons to 20.9 gallons. Even in California, where the dairy industry is a multibillion-dollar business, milk sales are dwindling. There are many reasons for this—competition from non-dairy alternatives and healthier lifestyle choices chief among them—but it also suggests that the tagline became more memorable than effective. When asked if this is the case, the Got Milk? execs seem to agree, albeit without admitting that the campaign failed to sell more milk. Manning, for instance, is adamant that Got Milk? was representative of a perfect time and place, now long gone. “That milk [consumption] continues to go down is not a fundamental problem with marketing,” he says. “It’s a change in how America eats and drinks. White milk just doesn’t play the role it used to play.”
In 2014, MilkPEP retired “Got Milk?” and replaced it with its current tagline, “Milk Life.” Gone are the milk-mustachioed celebrities, replaced with Olympians’ mothers, who narrate memories of their children’s work ethic. “I think that celebrities started taking on a different meaning for Americans,” says Julia Kadison, the current CEO of MilkPEP. “We heard from our focus groups, that, well, any celebrity is going to shill for a product. The other thing that was happening is people were so focused on the next milk mustache celebrity that they weren’t taking away the message of the ad. We needed to shake things up.”
Ann Ocana, the chief marketing officer of Shamrock Foods Company, which worked on behalf of the milk processors during the new campaign, underscores the need for a shift in image. “When you look at that milk beverage case, it’s a visual battleground now,” she says, alluding to the growth of beverages made of hemp, oat, almonds, and soy. “The Got Milk? campaign was the foundation that helped us create the attitude. We’re just overlaying on top of it now.”
“Milk Life” might never enter the zeitgeist the way its predecessor did. In this age of fleeting virality, few things do. But those two words live on, emblematic of a time that in retrospect seems simpler.
The lactose in cow’s milk can be difficult for people to digest, resulting in nausea, cramps, gas, bloating, and diarrhea. Difficulty with dairy digestion can develop later in life and result in progressively worsening symptoms. 4. Acne
Some science has even suggested that the right kind of dairy may prevent heart disease. A study involving 2,000 men published by the British Journal of Nutrition found that those who ate plenty of fermented dairy products like yogurt and cheese had a smaller risk of coronary artery disease than men who ate less of these products.
When I was a growing teenager, I drank as much milk as possible (often straight from the carton while standing in front of the open fridge, much to my mother’s chagrin). I’d seen the TV ads — milk and other dairy foods were the express ticket to stronger bones and bigger muscles.
But today dairy’s nutritional reputation is as clear as, well, a glass of milk. Dairy is either good or bad for you depending on the latest diet trend or recent study. So what is the truth — is dairy healthy, or a health risk? “Dairy isn’t necessary in the diet for optimal health, but for many people, it is the easiest way to get the calcium, vitamin D, and protein they need to keep their heart, muscles, and bones healthy and functioning properly,” says Vasanti Malik, nutrition research scientist with the Harvard T.H. Chan School of Public Health.
Dairy products as a source of calcium and protein
Dairy products like milk, yogurt, cheese, and cottage cheese, are good sources of calcium, which helps maintain bone density and reduces the risk of fractures. Adults up to age 50 need 1,000 milligrams (mg) of calcium per day. Women older than 50 and men older than 70 need 1,200 mg. (For comparison, a cup of milk has 250 mg to 350 mg of calcium, depending on the brand and whether it’s whole, low-fat, or nonfat. A typical serving of yogurt has about 187 mg of calcium.) Milk is also fortified with vitamin D, which bones need to maintain bone mass.
Older adults also need protein to protect against sarcopenia, the natural age-related loss of muscle mass and strength, and dairy can be a decent source. The recommended amount for older adults is 0.8 grams per kilogram of body weight. A 180-pound man would need about 65 grams of protein per day, and a 140-pound woman would need about 50 grams.
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Still, when it comes to the direct health impact of dairy, the existing science is mixed. Some research warns against consuming too much dairy, while other studies show some benefits from regular dairy consumption.
Is one form of dairy better than another?
The American Heart Association still recommends adults stick to fat-free or low-fat dairy products. But new research suggests full-fat dairy might not be much of a threat to heart health. A report presented at the 2018 Congress of the European Society of Cardiology looked at 20 studies involving almost 25,000 people, and found no association between the consumption of most dairy products and cardiovascular disease. The exception was milk, but the results showed that only very high milk consumption — an average of almost a liter a day — was linked with a higher risk of cardiovascular disease.
Some science has even suggested that the right kind of dairy may prevent heart disease. A study involving 2,000 men published by the British Journal of Nutrition found that those who ate plenty of fermented dairy products like yogurt and cheese had a smaller risk of coronary artery disease than men who ate less of these products. This supports earlier studies that showed that fermented dairy products have more healthful effects on blood lipid profiles and the risk of heart disease than other dairy products.
Another proposed benefit, however, has not panned out. “Despite the push by the US dairy industry to promote dairy products, especially milk, as a weight-loss tool, research hasn’t supported that except when also restricting calories,” says Malik.
The bottom line
When it comes to overall health benefits, it seems that dairy is neither a hero nor a villain. Adding some dairy to your daily diet — a splash of milk in your coffee or a cup poured over your breakfast cereal, or a slice of cheese on a sandwich — can help you get some of the vital nutrients you need. “But keep in mind that eating a well-balanced diet that includes plenty of green leafy vegetables and nuts can better help you get the calcium and protein you need rather than relying too much on dairy,” says Malik.
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Malik still prefers most people stick with low-fat dairy, as this helps reduce your intake of saturated fat but still offers good amounts of nutrients. Alternatively, you can choose almond and soy milk substitutes — but be aware that they have lower amounts of protein than regular milk. For a single go-to dairy source, Malik recommends plain Greek yogurt. (Avoid flavored versions, which are high in sugar). “It has more protein than regular yogurt and contains probiotics that help with gut health. And it’s quite versatile, as you can eat it alone or add it to other dishes like smoothies and use it as a substitute for cream in recipes.”
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Rather than convince you that honey is not good for you, they are just wiping out the honey bees! spacer
Abee and a flower are a timeless resource to explain sexual reproduction – and one with a solid theoretical basis, too. Pollination (what bees do in flowers) is, after all, one of the most effective strategies for plants to perpetuate themselves. Or it used to be, until now; the progressive decline of many pollinating insect species could jeopardize this successful evolutionary strategy.
“Those of us who work on this have been noticing for some time how in previous studies we used to find many more species, and in this century we have found fewer and fewer,” explains Concepción Ornosa, an entomologist and director of the Department of Biodiversity, Ecology and Evolution at Complutense University in Madrid, Spain. “In the United States they began to study it and discovered that between 2008 and 2013 wild bees had decreased by 23%, and all the alarms went off: the disappearance of 23% of the insects that pollinate crops is a very serious matter.”
The research warns both about the disappearance of species and about the decrease of individuals. Ornosa notes that a 2017 study on flying insects in protected areas in Germany found that, in relation to the previous 20 years, up to 75% of the biomass (the number of living organisms in an area at a given time) had disappeared. “The study was about flying insects in general, but most pollinating insects fly,” she adds.
The situation is so serious that many countries have been designing regulations for years to try to reverse the situation. The European Union launched the Pollinators Initiative in 2018
Pollination is the transfer of pollen from the male part of a flower to its female part. The result is its fertilization. The new ovule contains both the male and female genetic makeup, and it will give rise to a new generation of the plant. As the flowers cannot move from their spot, they need an agent to transport that pollen. It can be the wind or the water, but in most cases pollination is carried out by animals, particularly insects. Bees are the best pollinators and, among them, the most effective are bumblebees, because they have a lot of hair. When they feed on a flower, part of the pollen sticks to that hair and then falls on the next flowers they visit.
There is a wonderful book devoted precisely to bumblebees and written by one of the world’s leading experts: A Sting in the Tale: My Adventures with Bumblebees, by British conservationist Dave Goulson. In his book, Goulson warns of the disappearance of many species of bumblebees in the United Kingdom and the rest of the world, and explains how serious this fact is for our own survival.
The decrease in pollinating insects is no laughing matter. According to the Food and Agriculture Organization of the United Nations (FAO), about 35% of invertebrate pollinators, particularly bees and butterflies, and about 17% of vertebrates, such as bats, are endangered. And when the FAO – and many other international institutions – warn of this danger, they are literally alluding to the threat to global food production. According to the organization, more than 75% of the world’s food crops depend on pollination in some way.
The situation is so serious that many countries have been designing regulations for years to try to reverse the situation. The European Union launched the Pollinators Initiative in 2018, and Spain approved the National Strategy for the Conservation of Pollinators in 2020.
“The state of pollinating insects, and in particular bumblebees, is dramatic. In 2018, we published a study we did in the Spanish Pyrenees in which we compared the data we had from previous research with the populations we found. Of the 36 species that had been described, we only found 27. And, in addition, the ones we found were located at higher altitudes,” says Ornosa. The causes of this situation are varied: changes in land use, fertilizers in the soil, the introduction of invasive species, global warming… It is a series of alterations in the ecosystems that, together, have become a time bomb.
Insects need flowers because without them they don’t have food, and if they don’t visit flowers to feed, pollination doesn’t take place. And while some solutions could be difficult to implement, others are not: “There is one very easy thing that can be done. Right now, as soon as what we call ‘weeds’ come out, they are uprooted from roads, gardens, parks… but that is a wonderful habitat for pollinating insects,” explains Ornosa. “It would be much more efficient to wait until they dry out to pull them out, so insects can feed on them. Or prune the trees and bushes in the fall, when they no longer have flowers.” The goal is to save pollinating insects because, as the last sentence of Dave Goulson’s book points out, maybe if we learn to save one bumblebee today, we can save the world tomorrow.
All across the country, honeybeesare leaving their hives and never returning. It doesn’t take long before a hive is nearly empty. Researchers call this phenomenon colony-collapse disorder. According to surveys of beekeepers across the country, 25 to 40 percent of the honeybees in the United States have vanished from their hives since last fall.
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751,725 viewsSep 10, 2022Special thanks to Ritual Vitamins for sponsoring this video! Get 20% off your 1st Month! ► Go to https://ritual.com/FOOD20 Theorists, did you ever buy lunch from school? Did you feel like it was satisfying and healthy? Well, that is what we are looking into today. You see, your school lunch is meant to give you a healthy balance of foods to get you through your school day. Except, that is NOT what I remember about the lunches I ate from school. Is it all one big LIE? Let’s find out!
To Watch This Video on BitChute Click the Title Link Below:The David Knight Show
To Watch This Video on BitChute Click the Title Link Below:Apocalypse_Watchman by MrE
wheat – wēt, hwēt – noun
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January 25, 2019
A bumblebee, photographed in Toronto, Canada, on August 16.© NurPhoto (NurPhoto via Getty Images)
The unclean animals were created in the first creation account of Genesis 1 They like the male and female of Genesis 1 do not have the breath of life. In Genesis Chapter 2, God breathed into Adam [Eth Ha Adam} the “breath of life”, that is the key. It is in our day the Holy Spirit. In Genesis 1 nothing receivd the “breath of life.” In Genesis 2 Adam and the animals received the “breath of life.” This is the difference between Clean and un-clean!
The reason for the flood and the ARK is that the WHOLE WORLD had been contaminated by the Fallen Angels who messed with the genetics of all living things. They also very likely were experimenting with the atmosphere and the weather, just like we are today. So, the air, the water and the ground was also contaminated. That is how yeast got into the atmosphere. So in order for humans to be able to get all the nutrients they needed without all the pollution, God allowed man to eat the animals. The animals became an intermediary between the plants and us. They ate the plants processing them through their digestive system and generating healthy cells, then we eat the flesh that contains the healthy cells full of nutrients we need.