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Of interest: Israel Planted a 2,000-Year-Old Seed From an Extinct Date Palm Variety

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Why isn’t our grant money going into cloning these very valuable trees instead of money going to idiotic stuff like, Shrimp on a treadmill [$1.3 million], Robotic squirrel vs. rattlesnakes [$390,000] and a Smart toilet / “analprint” camera system [$7 million] LINK Cancel those three and I would think there is plenty of money for cloning.

How to Grow Medjool Dates From Seed “..date palms are typically propagated by cuttings.” aka cloning.

I found these interesting articles but nothing about cloning these trees.

Methuselah Is Doing Very Well: This Extinct Tree from Time of Jesus was Revived from a 2,000-Year-Old Seed

Scientists Grow Trees From 2,000-Year-Old Seeds Found In Dead Sea Scroll Caves

A children’s book about these trees is available. The Miracle Seed by Martin Lemelman; Grand Rapids, Michigan: Eerdman’s Books for Young Readers (c) 2023; ISBN 9780802-855909; 71 pages; $18.99 on Amazon

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Since I think this is an important point, I want to continue the discussion about Sama Hoole’s tweet. It is a tweet about colon cancer and establishment lies. After I finished uploading this article I realized these has other major ramifications aside from weakening the serf class. Does Vegan/Vegetarian brain shrinkage and malnutrition contribute to left wing hysteria and lack of critical thinking skills especially in the women?

I made a one liner explanation to each part in this comment for Scott. Scott responded but I did not see the responses until the next day. Hence this article since my response is a bit long.

……

Scott, I though he was clear.

Sama Hoole @SamaHoole

RFK Jr. pointed at the colon cancer figures in young adults this week, and within about four hours the response had arranged itself into the same two instructions we have been issued since 1982. Eat less red meat. Eat more fibre.

Translation: we are getting the same crappy advice as always.

Red meat has a scheduling problem. American beef consumption peaked in 1976 and has fallen by roughly a third since. The generation now being diagnosed at thirty-five ate less of it than any generation of the last century, while early-onset colorectal cancer doubled in two decades. A suspect who has been leaving town for fifty years, still in the dock, still not asked to explain himself.

Translation: It can not be beef because beef consumption has dropped since 1976.

Fibre did worse. They ran it properly, twice, in two countries, thousands of people, years of wheat bran and extra fruit and veg, watching for polyps. The polyps came back at exactly the same rate as in the people eating none of it. Nobody withdrew the advice. Nobody ever does.

Translation: Fibre makes ZERO difference and they have the studies to prove it.

Then last year a team sequenced 981 tumours from eleven countries. Certain E. coli strains make 

a toxin called colibactin, which snaps both strands of DNA and leaves a signature so distinctive you can read it off a tumour decades later. In patients diagnosed under forty it turns up 3.3 times more often than in patients over seventy.

Translation: They found the culprit, a toxin called colibactin that snaps strands of DNA.

And they could date it. The mutations were laid down in the first ten years of life. So the damage that produces a tumour at thirty-five was done before that person was old enough to buy anything, choose anything or cook anything. Whatever they had for lunch last Tuesday is not in the frame and never was. Colibactin is also pathetically short lived. It only works on contact. The bacterium has to be physically pressed against the colon lining, and it cannot get there, because the inner mucus layer is a sterile exclusion zone that holds the entire microbiome at arm’s length. Something has to take that barrier down.

Translation: The toxin did it’s dirty work in the 1st ten years of life. However there is a mucus lining that SHOULD prevent the toxin from getting next to the colon lining.

Carboxymethylcellulose. Polysorbate 80. Industrial detergents, filed under emulsifiers, because emulsifier sounds like something a chef does. They are in the ice cream, the bread, the sauces, the protein bars and most of what gets handed to a child. Feed carboxymethylcellulose to healthy adults under supervision and you can watch their bacteria move in and take up residence against the wall. 

The toxin is thousands of years old. The barrier it has to get through is the thing that changed, it is on the label, and everybody in this argument is busy discussing a steak.

Translation: It is Polysorbate 80, a detergent/emulsifier, a common ingredient in processed food that lets the toxin get pass the mucus barrier and cause cancer.

AND it is NOT being banned from food.

…..

In one reply to my comment Scott said:

I had no idea what that meant. If the suspected cause of colorectal cancer is beef, and beef consumption has been dropping for 50 years (leaving town), the rest of it I’m not sure about.

If beef is ‘in the dock’, that seems like a court/trial reference, so beef is on trial, but not asked to explain himself?

What is there for beef (the suspect) to explain, if beef isn’t the cause of colorectal cancer?

It’s just confusing (to me!).

I did not realize that Scott was unaware of the constant targeting of beef by the Cabal.

A couple decades ago the Fake News was screaming Red Meat causes cancer!! Then they said Cow Farts (belches) cause Global Warming!!!

June 28, 2019 Red Meat & Cancer—Again! Will It Ever Stop?

The media and blogosphere are abuzz with the latest report from the WHO, which classified cured and processed meats as carcinogens and put them in the same category as asbestos, alcohol, arsenic, and tobacco. But what does the research really tell us about the link between red meat and cancer?

Well, here we go again. Each year, like clockwork, the conventional medical establishment mounts an attack against red meat.

For decades, we were told not to eat it because of the cholesterol and saturated fat it contains. When that argument became less convincing, a new one was offered: we shouldn’t eat red meat because it increases production of a compound called TMAO, which causes heart attacks.

Now we’re being told not to eat red meat—and especially cured and processed meat—because it will give us cancer. In a recent report, the World Health Organization (WHO) ranked bacon, sausage, and other cured and processed meats as “group 1 carcinogens,” which puts them in the same category as tobacco, asbestos, alcohol, and arsenic. It also placed fresh red meat in the “group 2A” category, which suggests that it is “probably carcinogenic” to humans.

Of course, this isn’t a new argument; it’s been around for at least 40 years. As far back as 1975, scientists speculated that the consumption of animal products was linked to cancer. (1)

Note that it is again the magic 1970s decade.

So WHY the targeting? Because a large, Strong, SMART serf class is NOT what the Globalists want for their New World Order.

Vegetarians have smaller brains

There is overwhelming evidence that we can not be a vegetarian species. In 1972 the publication of two independent investigations confirmed this.[1] [2] They concerned fats. About half our brain and nervous system is composed of complicated, long-chain, fatty acids. These are also used in the walls of our blood vessels. Without them we cannot develop normally. These fatty acids do not occur in plants, although fatty acids in a simpler form do. This is where plant-eating herbivores come in. Over the year, the herbivores convert the simple fatty acids found in grasses and seeds into intermediate, more complicated forms. By eating the herbivores we can convert their stores of these fatty acids into the ones we need…

[long discussion]

Using tests and brain scans on community-dwelling volunteers aged 61 to 87 years without cognitive impairment at enrolment, they measured the size of the participants’ brains. When the volunteers were retested five years later the scientists found those with the lowest levels of vitamin B12 intake were the most likely to have brain shrinkage. Not surprisingly, vegans who eschew all foods of animal origin, suffered the most brain shrinkage. This confirms earlier research showing a link between brain atrophy and low levels of B12.

Vegans are the most likely to be deficient because the best sources of the vitamin are meat, particularly liver, milk and fish.

Confirmation of this was provided the following year by another study by the Oxford Project to Investigate Memory and Ageing, the Department of Physiology, Anatomy and Genetics, University of Oxford, UK.[19] Noting that vitamin B-12 deficiency is often associated with cognitive deficits, they reviewed evidence that cognition in the elderly may also be adversely affected at concentrations of vitamin B-12 above the traditional cutoffs for deficiency. Their suggestion is that the elderly in particular should be encouraged to maintain a good, rather than just an adequate, vitamin B-12 status by dietary means.

Conclusion

It is obvious that we need to be eating more, not less, meat and animal-sourced foods.

If vegetarians — and vegans in particular — berate you for ‘murdering’ and eating animals, please be kind to them. They are almost certainly suffering from self-inflicted brain atrophy, and have little recognition of both the damage they are doing to themselves and the harm that are doing to others who follow their advice.

References

[1]. Crawford M, Crawford S. The Food We Eat Today. Spearman, London, 1972.

[2]. Leopold AC, Ardrey R. Toxic Substances in Plants and Food Habits of Early Man. Science 1972; 176(34): 512-4.

[3]. McHenry HM. How big were early hominids? Evol Anthropol 1992; 1: 15-20.

[4]. Stefansson V. The fat of the land. MacMillan, New York, 1960. 15-39.

[5]. Sinclair AJ. Long-chain polyunsaturated fatty acids in mammalian brain. Proc Nutr Soc 1975; 34: 287-91.

[6]. Crawford MA, Cunnane SC, Harbige LS. A new theory of evolution: quantum theory. In: Sinclair A, Gibson R, eds. Essential fatty acids and eicosanoids. American Oil Chemists Society, Champlaign, Ill, 1992. 87-95.

[7]. Leonard WR, Robertson ML. Evolutionary perspectives on human nutrition: the influence of brain and body size on diet and metabolism. Am J Human Biol 1994; 6: 77-88.

[8]. Aiello LC, Wheeler P. The expensive tissue hypothesis: the brain and the digestive system in human and primate evolution. Current Anthropology, 1995; 36: 199-221.

[9]. Milton K. Primate diets and gut morphology: implications for hominid evolution. In: Food and Evolution: Toward a Theory of Food Habits, eds. Harris M, Ross EB; Temple University Press, Philadelphia, 1987, 93-115.

[10]. Martin RD, et al. Gastrointestinal allometry in primates and other mammals. In: Size and Scaling in Primate Biology. Jungers WL ed., Plenum Press, New York, 1985, 61-89.

[11]. Ruff CB, Trinkaus E, Holliday TW. Body mass and encephalization in Pleistocene Homo. Nature 1997; 387: 173-176.

[12]. Eaton, S Boyd, Eaton, Stanley B III. Evolution, diet and health. Presented in association with the scientific session, Origins and Evolution of Human Diet. 14th International Congress of Anthropological and Ethnological Sciences, Williamsburg, Virginia, 1998.

[13]. Callender ST, Spray GH. Latent pernicious anaemia. Br J Haematol 1962; 8: 230.

[14]. Halstead JA, et al. Serum and tissue concentration of vitamin B 12 in certain pathologic states. N Eng J Med 1959; 260: 575.

[15]. Herbert V. Vitamin B-12: plant sources, requirements and assay. Am J Clin Nutr 1988; 48: 852.

[16]. Miller DR, et al. Vitamin B-12 status in a macrobiotic community. Am J Clin Nutr 1991; 53: 524-9.

[17]. Chanarin I, O’Shea AM, Malkowska V, Rinsler MG. Megaloblastic anaemia in a vegetarian Indian community. Lancet 1985; ii: 1168.

[18] Vogiatzoglou A, et al. Vitamin B12 status and rate of brain volume loss in community-dwelling elderly. Neurology 2008; 71(11): 826-32

[19] Smith AD, Refsum H. Vitamin B-12 and cognition in the elderly. Am J Clin Nutr 2009; 89: 707S-11S.

Veganism May Shrink the Brain

[They are talking about adults who gave up eating meat, not babies or children. — GC]

Well, this explains a lot. (Just kidding.) There is a theory that eating meat is one reason why human beings developed our bigger brains. Now, credence might be added to that hypothesis with a study that shows non meat eating might actually shrink the brain. 

 From the story: [Now removed of course -GC]

Scientists have discovered that going veggie could be bad for your brain-with those on a meat-free diet six times more likely to suffer brain shrinkage.

Vegans and vegetarians are the most likely to be deficient because the best sources of the vitamin are meat, particularly liver, milk and fish. Vitamin B12 deficiency can also cause anaemia and inflammation of the nervous system. Yeast extracts are one of the few vegetarian foods which provide good levels of the vitamin.

The link was discovered by Oxford University scientists who used memory tests, physical checks and brain scans to examine 107 people between the ages of 61 and 87.

When the volunteers were retested five years later the medics found those with the lowest levels of vitamin B12 were also the most likely to have brain shrinkage. It confirms earlier research showing a link between brain atrophy and low levels of B12.

Although, as the story states, supplements are available, according to The Vegetarian Society, they have not been proved to be effective...

US babies mysteriously shrinking

Birthweights in the US are falling but no one knows why, according to a study of 36.8 million infants born between 1990 and 2005.

A 52-gram drop in the weight of full-term singletons – from an average of 3.441 to 3.389 kilograms – has left Emily Oken’s team at Harvard Medical School scratching their heads. It can’t be accounted for by an increase in caesarean sections or induced labours, which shorten gestation. What’s more, women in the US now smoke less and gain more weight during pregnancy, which should make babies heavier. Oken suggests that unmeasured factors, such as diet or exercise, could explain why babies are being born lighter.

“For your average baby, 50 grams probably makes no difference at all,” she stresses. But those born substantially lighter could be at increased risk of heart disease and diabetes later in life.

Journal reference: Obstetrics & Gynecology, DOI: 10.1097/aog.0b013e3181cbd5f5

8/29/2009 Red meat consumption: An overview of the risks and benefits

Abstract

Red meat is long established as an important dietary source of protein and essential nutrients including iron, zinc and vitamin B12, yet recent reports that its consumption may increase the risk of cardiovascular disease (CVD) and colon cancer have led to a negative perception of the role of red meat in health. The aim of this paper is to review existing literature for both the risks and benefits of red meat consumption, focusing on case–control and prospective studies. Despite many studies reporting an association between red meat and the risk of CVD and colon cancer, several methodological limitations and inconsistencies were identified which may impact on the validity of their findings.

Overall, there is no strong evidence to support the recent conclusion from the World Cancer Research Fund (WCRF) report that red meat has a convincing role to play in colon cancer. [Well Surprise, Surprise! –GC]

A substantial amount of evidence supports the role of lean red meat as a positive moderator of lipid profiles with recent studies identifying it as a dietary source of the anti-inflammatory long chain (LC) n−3 PUFAs and conjugated linoleic acid (CLA). In conclusion, moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.

Role of red meat in the diet for children and adolescents.

In 1968, Dobbing (1) suggested that there were vulnerable periods of neurological development that coincided with times of maximal brain growth. These periods begin during foetal development at around the 25th week of gestation and continue for the first two years of postnatal life. Nutrient deficiencies occurring during these vulnerable periods may well have an impact upon brain growth and, hence, neurological and psychomotor development. (1)

These nutrient deficits have subsequently been shown to result in more functional deficiencies rather than physical abnormalities. Not only is optimal nutrition essential for achieving optimal physical and psychosocial development, but it also appears to have significant disease implications for later in adult life. Barker and his epidemiology group in the UK proposed that not only intrauterine malnutrition, but also poor weight gain in the first year of life, was associated with an increased incidence of cardiovascular disease (particularly in adults aged >50 years), hypertension and glucose intolerance during adulthood. (2) Their retrospective, epidemiological report has been supported by several studies on the Netherlands famine during World War II…

The Incredible Shrinking Human

What ten thousand years of bones have been trying to tell us

Consider, for a moment, the humble skeleton.

It cannot be lobbied. It does not receive research grants from the soy industry. It has never appeared on a podcast to promote its new book about plant-based longevity. It just sits there, in its glass case in its museum, holding the shape of a life, and telling you exactly what that life was made of.

Bone is a biological ledger. Every year of growth leaves a record: how much protein was available, how well the body processed it, whether the raw materials were there in sufficient quantity and quality to build a full human being. You cannot retrospectively alter the record. You cannot claim the skeleton would have been taller if only the methodology had been different. The numbers are in the ground. They have been in the ground for thousands of years. And they do not care about your dietary politics.

What follows is their evidence….

Given the continual targeting of red meat over the last five decades the following is important. THE ELITE KNOW THE IMPORTANCE OF MEAT!

……………. Cro-Magnon ……. Neolithic Farmer ……… Medieval Serf, …………… Immigrant, ……….Modern American

(My guesses)

Japan, 1945 to 1980

In 1945, the average Japanese male stood approximately 5’3″. The diet was predominantly plant-based: rice, vegetables, some fish, very little meat, almost no dairy.

Under American occupation, and subsequently through a deliberate government nutritional programme in the 1950s, Japan introduced school milk, increased meat consumption, and began actively encouraging animal protein intake at a population level. The results were not subtle. Between 1950 and 1980, average male height in Japan increased by approximately three inches. The same genetic population, on the same island, in the same climate, eating differently, producing a different skeleton within a single generation.

This is as close to a controlled experiment as human nutritional science ever gets. One variable changed. The height followed.

Contemporary Japan has maintained those gains. The Japanese government did not respond to its population’s growth by suggesting they return to the pre-war dietary pattern on environmental grounds. They noticed what worked, and they kept doing it. There is a lesson here for anyone paying attention, and apparently several governments that are not…

Oh I think the Cabel is paying attention. Sama Koole is assuming they have our best interests at heart. I do not. -GC

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Carboxymethylcellulose and Polysorbate 80.

From Brave AI

Carboxymethylcellulose (CMC) and Polysorbate 80 (P80) are widely used synthetic emulsifiers in processed foods, eye drops, and cosmetics, primarily to improve texture and prevent separation. 

While regulatory bodies like the FDA classify them as “generally recognized as safe” (GRAS), animal and in vitro studies suggest they may negatively impact gut health by altering the intestinal microbiota and promoting low-grade inflammation.  Specifically, P80 has been shown to decrease anti-inflammatory bacterial taxa like Bacteroides dorei, while CMC increases pro-inflammatory species such as Ruminococcus torques. 

• Mechanism: Both additives can disrupt the protective mucus layer of the gut and increase intestinal permeability, potentially allowing bacteria to cross the epithelial barrier. 
• Health Risks: These changes are linked to metabolic syndrome, obesity, and the promotion of inflammatory bowel disease (IBD) in predisposed models. 
• Human Evidence: While direct human trials are limited, research on human gut microbiota maintained ex vivo confirms that these emulsifiers increase pro-inflammatory potential within days of exposure. 

Polysorbate 80 and carboxymethylcellulose: A different impact on epithelial integrity when interacting with the microbiome

Abstract

The consumption of dietary emulsifiers, including polysorbate 80 (P80) and sodium carboxymethylcellulose (CMC), has raised safety concerns due to its interaction with the intestinal microbiome. This study demonstrated that increasing concentrations of P80 and CMC added to a dynamic four-stage gut microbiota model (BFBL gut simulator) altered the microbiome composition and impacted epithelial integrity in a dose-dependent manner. 16S rDNA amplicon-based metagenomics analysis revealed that these emulsifiers increased microbial groups with proinflammatory capacities while decreasing microbial taxa known to enhance barrier function.

Increasing doses of P80 significantly decreased Bacteroides dorei and Akkermansia, taxa associated with anti-inflammatory potential, while increasing doses of CMC were linked to a higher abundance of Ruminococcus torques and Hungatella, which negatively impact barrier function. Both emulsifiers displayed a different impact on epithelial integrity when interacting with the microbiome. On one hand, supernatants from the BFBL simulator fed with P80 disrupted epithelial integrity to a lesser extent than the additive alone. On the other hand, both the microbiota and the supernatants from the BFBL simulator fed with CMC diminished the epithelial integrity, though the additive itself did not. These findings highlight the need to incorporate the gut microbiome in the risk assessment of these additives.

Brave AI had the clearest definition.

Epithelial integrity refers to the structural and functional coherence of epithelial tissues, ensuring they remain organized, sealed, and mechanically stable to function as effective barriers.  This integrity is primarily maintained by tight junctions, adherens junctions, and desmosomes that seal adjacent cells, preventing the unregulated leakage of substances and pathogens while allowing selective permeability for essential nutrients and ions. 

Integrity of the Intestinal Barrier: The Involvement of Epithelial Cells and Microbiota—A Mutual Relationship

Simple Summary

The gastrointestinal tract is a complex organization of various types of epithelial cells forming a single layer of the mucosal barrier, the host mucosal immune system, and microorganisms termed as gut microbiota inhabiting this area. The mucosal barrier, including physical and chemical factors, spatially segregates gut microbiota and the host immune system preventing the development of immune response directed towards non-pathogenic commensals and dietary antigens. However, for the maintenance of the integrity of the mucosal surfaces, cross-talk between epithelial cells and microbiota is required. The microbiome and the intestinal epithelium developed a complex dependence necessary for sustaining intestinal homeostasis. In this review, we highlight the role of specific epithelial cell subtypes and their role in barrier arrangement, the mechanisms employed by them to control intestinal microbiota as well as the mechanisms utilized by the microbiome to regulate intestinal epithelial function. This review will provide information regarding the development of inflammatory disorders dependent on the loss of intestinal barrier function and composition of the intestinal microbiota.