jono;6910379 said:
Like I said every year you hear "humans weren't supposed to eat _____" first it was meat, then dairy and now grains...only thing left is vegetation for hell's fire!
I say this: processed foods and artificial sweeteners need to go if anything, they add little to nothing and wreak the most havoc on your body.
Boycott coca-cola and Pepsi not wheat and rice.
I think it might be better to reduce all food intake and get all nutrients and vitamins from herbal extracts.
But food isn't the only thing that people should worry about. Apparently the powers that be are planting Genetically modified microscopic cotton worms that invade our skin and produce cotton fibers inside our skin. This website suggests that clothes should be boil and/or baked to get rid of the worms.
http://www.rense.com/general63/diaryofamorgellons.htm
parasites in cotton Enteropathogenic nematodes are used by ALL countries that produce cotton.
the bacteria which produce fibers can do so inside the skin as well as outside it, as long as there are available proteins for it to use
The "fiber balls" that are seen so often with the disease are in fact produced by the bacteria (not nematodes, or any other invertebrate species), using the proteins from skin, hair, cloth, etc.
The bacteria themselves are quite infective, being able to invade the skin, and are felt as "itchy, stinging" sensations on the skin when they enter. When they are multiplying and (often) rapidly producing fibers, they can be felt as "tingling" or "crawling" sensations, on or under the skin.
the bacterial spores infest clothing readily, and are quite heat resistant, a factor to which everyone with these fiber balls in their laundry can testify! (We must bake our clothes for 13 hours at 250 degrees to finally kill all the spores or boil 30 minutes & cool 30 minutes 3x in a row.)
This heat resistance is yet another verification that the bacteria have been genetically modified. As you may know, before the 1960s, it was commonly held in scientific circles that even the hardiest bacteria could not withstand lengthy temperatures of over 160 degrees. This notion was completely shaken when Thomas D. Brock of the University of Wisconsin-Madison began to study bacterial strains in the hot springs of Yellowstone which actually thrived and reproduced at near-boiling temperatures!
Sometime in the seventies and at least by the eighties, the high heat genes in these bacteria began to be spliced by scientists into other bacteria (Bt bacterium used in GMO corn or cotton, for instance) and other organisms, enabling them to become far more heat resistant. Even naturally occurring pathogenic nematodes used in crop control are now being infected (in the laboratories) with heat resistant bacteria to make them more "effective" in killing their hosts.
