They are both psychological and physical pharmaceutical drug addiction. This is a crime by drug companies, not an illness or weakness of individuals.

In short, these are not illnesses. They are just the same toxic poisoning effect by

different pharmaceutical drugs.

Now, let’s look at a few very simple correlations in a very complex problem.

What do you think?

SOURCE

SOURCE

Just like every other chronic “Disease” that affects humans (and often our pets, too), the Allopathic Medical Paradigm for Cataracts is all about “symptoms” and “treatments” for cataracts.

And they offer multiple possible causes. But as usual, they refuse to consider one of the most likely: Food Additives.

Wiki has an EXTENSIVE list of potential causes, and they boil it down to this simple prevention list which of course, does not mention UPF’s:

“Prevention: Risk factors such as UVB exposure and smoking can be addressed. Although no means of preventing cataracts has been scientifically proven, wearing sunglasses that block ultraviolet light may slow their development.^[53][54] While adequate intake of vitamins A, C, and E may protect against the risk of cataracts, clinical trials have shown no benefit from supplements,^[35] although the evidence is mixed, but weakly positive, for a potential protective effect of the carotenoids, lutein and zeaxanthin.” (SOURCE )

Meanwhile, a simple Google search for “glutamate cataracts” brings up this little AI gem:

“AI Overview

While glutamate itself isn't directly causing cataracts, research suggests that glutamate excess or imbalances, particularly in conditions like galactosemia, can contribute to the development of cataracts and potentially exacerbate other eye diseases. ( SOURCE )

Farther down on this search is a highlight from a case study in the Oxford Academic:

“Oxidative stress is a known consequence of glutamate excess and a common cause of cataract and neuronal injury” (SOURCE )

And just what might cause this Glutamate Excess, you ask?

UPF’s plain and simple.

Our foods are LOADED with them starting with Baby Formula.

I am SO glad that RFK JR has started looking at this. It’s a no-brainer, and a sin to humanity that it has ever occurred.

Here’s some articles I wrote in 2022 about this very subject.

Back when the “story” was about the “shortage”, instead of the crap this stuff is made of.

I hope you find this informative and useful.

Here’s the link: Baby Formula

Here’s the link: Abbott Baby Formula-Part Deux!

Here’s the link: Baby Formula, Part Trois

Here’s the link: Baby Formula: The Last Words

A little history

H5N1 avian flu has been around for awhile:

“Influenza A/H5N1 was first detected in 1959 after an outbreak of highly pathogenic avian influenza in Scotland, which infected two flocks of chickens.^[59][60] The next detection, and the earliest infection of humans by H5N1, was an epizootic (an epidemic in nonhumans) of H5N1 influenza in Hong Kong's poultry population in 1997.” (SOURCE)

How prevalent is it in humans?

Here’s a chart from WHO data back to 2003. A few of my observations:

1. Note the word “Confirmed” human cases and fatality rates. I suspect that we really need to know more about exactly what the definition of “Confirmed” is.

2. Note that it is updated as of 15 February 2025

3. Does this look like a budding pandemic to you?

4. Oh, and the 68 cases and 1 death in the US we jeep hearing about was in the 2024 numbers. 2025, not so much.

(SOURCE)

So, if you’re unlucky enough to catch H5N1 Avian flu, just how deadly is it?

“The majority of people recover from type A or B influenza without serious complications. The elderly, very young children, pregnant women and persons with certain chronic diseases, like asthma and heart or lung disease, are at higher risk for influenza complications.”

“Over 70 percent of all respiratory infections that occur during the “flu season” are not type A or type B influenza because there are many other viruses and bacteria that can cause respiratory “influenza-like illness” (ILI). ILI infection symptoms are similar to influenza symptoms and only lab tests can confirm whether an individual has been infected by influenza or an ILI.” (BOLD TEXT by me) National Vaccine Information Center

Future vaccine market

Well, a lot of people seemed to think we’re going to need a lot more Bird Flu vaccines, both for the poultry themselves, humans, and even cows! Starting in about 2023, for some reason.

Here’s a quick search of Google for “h5n1 bird flu human vaccination market size worldwide”. (SOURCE) If you scroll thru the graphs, it looks like everything is heading up, right?

And, after all, the Biden Administration signed a contract in its final days with Moderna to develop and test vaccines for the five subtypes of influenza including H5N1. (SOURCE )

Then the worm turns.

AI Overview: “In March 2025, USDA Secretary Brooke Rollins announced a plan to combat avian flu, but did not mandate chicken and cow vaccines. The plan includes exploring vaccines and therapeutics, but more testing is needed before authorizing their use.” (SOURCE )

And now, from RFK, JR:

"All three of my health agencies—NIH, CDC, and FDA—the acting heads of those agencies—have all recommended against the use of the bird flu vaccine." "You're turning those birds into mutant factories, and that could actually accelerate the jump to human beings." (SOURCE )

Come on USDA and HHS, give a Pandemic a chance, will ya!

How is that increase in vaccine sales going to happen unless we mandate vaccination of chickens and cows, and then humans?

My guess is it won’t.

A quick follow up to a couple of questions on this post: Butter: Pick your poison! Well, not the actual butter itself…

First, is KerryGold better than other brands?

Well, I contacted them and asked if they used anti-caking agents or any other chemicals in their salted butter.

Their reply: “We use refined food grade salt. It is the highest grade available and adheres to all EU regulatory requirements. Please be assured that there is no anti-caking agents used in our products.”

Now, just what is this “refined food grade salt” they speak of?

The fist thing I look for on things like this is patents. If there’s a patent on it, it’s not natural. My search for refined food grade salt patent has about 3,040,000 results. ‘Nough said.

So I contacted KerryGold again and asked if they could give me more specifics on the salt such as the manufacturer and catalog/ ref# so I could check this further.

I got the standard answer: “Unfortunately, we are unable to share further details as this information is proprietary.”

So, no, KerryGold is no better than the other commercial brands. No worse, mind you. Remember, I told you it was PICK your poison. The only truly safe product probably comes direct from the farm, if you can find it. And then only if they understand the problem with salt and “flavor enhancers” for the unsalted butter.

What about Ghee? Kinda the same deal. If you don’t get it from the farm, it’s likely tainted with SOMETHING. ghee patents : About 1,030,000 results.

Not saying don’t eat it. We have no choice, and it’s certainly better than the alternatives (i.e. seed oils).

Just keep in mind that it makes up a part of the total toxic load of chemicals that we ingest and encounter everyday.

And everyone has their own personal Total Toxic Load that they can survive.

Quick-hitter here. See the front of the box here.

Products that purposefully hide the most useful information on their carton in order to generate sales irritate me.

What do you think about this one?

And the SIDE of the box here.

Being the inveterate label reader that I have become for self-survival, I have discovered yet another source of hidden toxins in our foods.

As good for us as natural butter is, the stuff you get in the grocery store is not that. Any brand of it.

I have felt for a long time now that the UPF Industry’s primary job is to put toxins of SOME kind in EVERY food to create chronic disease. And chronic disease “must: be treated with pharmaceutical drugs and medical procedures. Get the picture?

Well, it turns out that butter is the perfect example of that!

First, I have a concern with salted butter, not because of the butter, or the salt (salt is actually GOOD for you), but because of the anti-caking agents in the salt that are usually NEVER included on the ingredient’s labels. (Learn more here (Salt is at war with you yes-salt! )

So, unsalted butter should take care of that little problem, right?

WRONG!!

The picture here is a well-known retail brand of butter, both salted and unsalted. The brand doesn’t matter, because I believe they all probably do the same thing.

Ingredients:

Salted: Pasteurized Cream (Milk), Salt.

Unsalted: Pasteurized Sweet Cream (Milk), Natural Flavorings. Contains: Milk

See what they did there? Instead of just removing the toxic ingredient (anti-caking agent in the salt), they REPLACED it with a different toxic ingredient (Natural Flavorings)!

Now, what are these Natural Flavorings I speak of? Well, they are Neurotoxins that appear in many…no, MOST…of our UPF foods. You can learn more here (TruthinLabeling.org )

The particular ones used in unsalted butter are called starter distillates. Here’s a Google AI description of them:

“AI Overview

Yes, starter distillates are used in unsalted butter to add flavor. Starter distillates are a natural milk derivative made from distilling cultured and fermented milk.

Explanation

Starter distillates are added to unsalted butter to mimic the flavor of naturally-cultured butter.

• Starter distillates are also used in other dairy products like cottage cheese, yogurt, and margarine.

• Starter distillates are made from distilling butter culture and fermented dairy products.

• Starter distillates contain small amounts of diacetyl, which gives butter its buttery taste.

• Starter distillates also contain other compounds like acetaldehyde, ethyl acetate, and acetic acid. “ Google AI

So, just how do we know that these “starter distillates” that they call “natural flavorings” aren’t really natural? Easy. Just run another Google Search: “starter distillates patents” .

Here’s the Google AI on that:

“Here are some patents related to starter distillates and starter cultures:

• US4844921A: This patent is for butter flavored granules that contain distillates from cultured milk or butter.

• US3852158A: This patent is for a culture medium that contains nonfat dry milk, sweet whey, a nitrogen source, and a citrate source. This medium is used to produce starter cultures.

• WO2012076665A1: This patent is for starter culture compositions.

• US3391002A: This patent is for a process for making imitation sour cream.

Starter distillate is a steam distillate of a culture of bacteria that is grown in a medium of skim milk. This medium is often fortified with citric acid.

Starter cultures are made up of pure microorganisms, either as a single strain or a mix of strains. They are used in the production of dairy products, alcoholic beverages, and other food products.” Google AI

FYI: You cannot obtain a patent on anything that occurs in nature.

And did you catch this little gem? “This medium is often fortified with citric acid.” Citric Acid is most often made by other patented processes using a GMO Aspergillus Niger fungus (you probably know it by its common name: “Black Mold”).

Here’s a few other Ingredients I have found in various “butter’s:

Vitamin A Palmitate

Beta-Carotene

Can you find butter that isn’t poisoned? Yes. But it’s hard.

And I believe it might be planned.

Bon Appetit!

I’m pretty sure 100,000 years ago, this would be a healthy diet:

1. Water.

2. Raw Meat.

3. Raw Eggs

4. Raw Vegetables.

5. Raw Fruit.

That’s the whole Guide to Unprocessed Food. The whole Enchilada, so to speak (wait, that’s an Ultra-Processed food, so I take that back.)

Everything else we do to food is processing.

We cook it. Grind it. Ferment it. This is Processing.

A hundred years, two hundred years, or even five-thousand years ago, we were processing food already.

And these simple processing methods change the basic chemical properties of the foods we eat. They make them more “digestible”, and protect them from “spoilage”.

As a result, our bodies natural chemical processes for breaking food down and using it to nourish ourselves become changed and/or incomplete.

At the expense of our health.

Not a lot. But, enough to have an effect on some people. Genetics plays into who is affected, and by how much.

And processing foods ultimately led to Ultra-Processing foods in the last several hundred years.

But that’s the subject of a future Substack.

1. The Glutamine-Glutamate Cycle is involved in most chronic diseases.

2. Our foods are LOADED with Manufactured free Glutamates (MfG’s) that overload our bodies with free Glutamates, which in turn affects our Glutamine-Glutamate Cycle.

Here’s today’s Correlation:

Source

SOURCE

Here are selected comments from Google AI for a search of “Glutamine-glutamate cycle cancer” (Some comments bolded by me):

“AI Overview

The glutamine-glutamate cycle is a metabolic process that involves the conversion of glutamine to glutamate in cancer cells:”

Cancer cells have an increased dependency on glutamine, which is thought to be a result of the Warburg effect. (See more about the Warburg effect below)

Targeting the glutamine-glutamate cycle is a potential cancer therapy:

Targeting glutamate secretion

In some cancers, glutamate secretion stimulates tumor growth. The FDA-approved drug riluzole suppresses glutamate secretion and reduces the proliferation of melanoma cells.

Supplemental glutamine can stimulate the immune system, which can decrease tumor growth.” (SOURCE)

So what is this “Warburg Effect” they speak of? Here’s the Google AI search for “glutamine-glutamate cycle Warburg effect” (Highlights by me):

“The "glutamine-glutamate cycle" plays a significant role in the Warburg effect by providing cancer cells with a crucial source of carbon and nitrogen through the conversion of glutamine to glutamate, …” (SOURCE)

Now, if you think about it, excess free Glutamate (as occurs in massive amounts in UPF’s (Ultra-Processed Foods) actually puts the Warburg Effect on steroids.

Our natural glutamine-glutamate cycle converts glutamine to glutamate and back again to glutamine at a rate that our body naturally needs for normal cell metabolism.

However, when we eat free Glutamates, it creates a much higher level of Glutamates in our system than we can use for natural cell metabolism.

Cancer cells, though, LOVE this stuff! It is literally what allows them to continue to live and grow.

Think about that.

And avoid the food additives below like the Plague they are!

They are, or create, excessive free glutamate, which in turn alters the glutamine-glutamate cycle in the body.

Which in turn, creates multiple chronic diseases, only one of which is cancer.

More to come in the future.

“Names of ingredients that always contain free glutamate:

Glutamic acid (E 620)
Glutamate (E 620)
Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammonium glutamate (E 624)
Magnesium glutamate (E 625)
Natrium glutamate
anything “Hydrolyzed”
any “Hydrolyzed protein”
Calcium caseinate, Sodium caseinate
Yeast extract, Torula yeast
Yeast food, Yeast nutrient, Nutritional yeast
Autolyzed yeast, Brewer's yeast
Gelatin
Textured protein
Whey protein
Whey protein concentrate
Whey protein isolate
Soy protein
Soy protein concentrate
Soy protein isolate
anything “Protein”
anything “Protein fortified”
anything "Protein concentrate"
anything "Protein isolate"
Zinc proteinate
anything "Proteinate"
Soy sauce
Soy sauce extract
Protease
anything “Enzyme modified”
anything containing “Enzymes”
anything “Fermented”
Vetsin
Ajinomoto

Names of ingredients that often contain or produce free glutamate during processing:

Carrageenan (E 407)
Bouillon and broth
Stock
any “Flavors” or “flavoring”
Natural flavor
Maltodextrin
Oligodextrin
Citric acid, Citrate (E 330)
anything “Ultra-pasteurized”
Barley malt
Malted barley
Pectin (E 440)
Malt extract
Seasonings
Soy milk

The following are ingredients suspected of containing or creating sufficient free glutamate to serve as reaction triggers in HIGHLY SENSITIVE people:

Corn starch
Corn syrup
Modified food starch
Lipolyzed butter fat
Dextrose
Rice syrup
Brown rice syrup
Milk powder
Reduced fat milk (skim; 1%; 2%)
most things “Low fat” or “No fat”
anything “Enriched”
anything “Vitamin enriched”
anything “Pasteurized”
Annatto
Vinegar
Balsamic vinegar
certain Amino Acid Chelates (Citrate, Aspartate, and Glutamate are used as chelating agents with mineral supplements.)

The following work synergistically with free glutamate to enhance flavor. If they are present for flavoring, so is free glutamate:

Disodium 5’-guanylate (E 627) / Disodium 5’-inosinate (E-631) / Disodium 5'-ribonucleotides (E 635)” Truthinlabeliing.org

1. The Glutamine-Glutamate Cycle is involved in lots of chronic diseases, especially involving the brain.

2. Our foods are LOADED with Manufactured free Glutamates (MfG’s) that overload our bodies with free Glutamates, which in turn affects our Glutamine-Glutamate Cycle.

What could go wrong?

Below is the AI Overview of a search for “glutamine glutamate cycle chronic disease”, and below that a list of commonly found MfG’s in our foods.

You honestly don’t need a medical degree to figure this out, but “Look…a squirrel!”

That’s how health is done today.

Google AI Overview

“The glutamine-glutamate cycle is a process that regulates the levels of glutamate and glutamine in the body, which is important for preventing chronic diseases:

• Glutamate excitotoxicity

  The cycle prevents glutamate excitotoxicity, which can occur when glutamate receptors are overstimulated or chronically stimulated. This can lead to cell damage and inflammation.

• Neural communication

  The cycle helps regulate the production of glutamate-derived neurotransmitters, which are important for neural activity.

• Mitochondrial dysfunction

  Dysregulation of glutamine levels can lead to mitochondrial dysfunction, which can ultimately cause cell death.

• Neurological diseases

  Defects in the glutamine-glutamate cycle can lead to neurological diseases such as Alzheimer's disease, Parkinson's disease, schizophrenia, and depression.

• Hepatic encephalopathy

  Hyperammonemia and hepatic failure can alter glutamatergic neurotransmission, which can lead to hepatic encephalopathy (HE). HE can cause damage to learning and memory.

• Mental health disorders

  Problems with making or using glutamate have been linked to mental health disorders such as autism, depression, and schizophrenia.

• Neurodegenerative diseases

  Too much glutamate exciting nerve cells has been associated with neurodegenerative diseases such as Parkinson's disease, Alzheimer's disease, and Huntington's disease.” SOURCE

“Names of ingredients that always contain free glutamate:

Glutamic acid (E 620)
Glutamate (E 620)
Monosodium glutamate (E 621)
Monopotassium glutamate (E 622)
Calcium glutamate (E 623)
Monoammonium glutamate (E 624)
Magnesium glutamate (E 625)
Natrium glutamate
anything “Hydrolyzed”
any “Hydrolyzed protein”
Calcium caseinate, Sodium caseinate
Yeast extract, Torula yeast
Yeast food, Yeast nutrient, Nutritional yeast
Autolyzed yeast, Brewer's yeast
Gelatin
Textured protein
Whey protein
Whey protein concentrate
Whey protein isolate
Soy protein
Soy protein concentrate
Soy protein isolate
anything “Protein”
anything “Protein fortified”
anything "Protein concentrate"
anything "Protein isolate"
Zinc proteninate
anything "Proteninate"
Soy sauce
Soy sauce extract
Protease
anything “Enzyme modified”
anything containing “Enzymes”
anything “Fermented”
Vetsin
Ajinomoto

Names of ingredients that often contain or produce free glutamate during processing:

Carrageenan (E 407)
Bouillon and broth
Stock
any “Flavors” or “flavoring”
Natural flavor
Maltodextrin
Oligodextrin
Citric acid, Citrate (E 330)
anything “Ultra-pasteurized”
Barley malt
Malted barley
Pectin (E 440)
Malt extract
Seasonings
Soy milk

The following are ingredients suspected of containing or creating sufficient free glutamate to serve as reaction triggers in HIGHLY SENSITIVE people:

Corn starch
Corn syrup
Modified food starch
Lipolyzed butter fat
Dextrose
Rice syrup
Brown rice syrup
Milk powder
Reduced fat milk (skim; 1%; 2%)
most things “Low fat” or “No fat”
anything “Enriched”
anything “Vitamin enriched”
anything “Pasteurized”
Annatto
Vinegar
Balsamic vinegar
certain Amino Acid Chelates (Citrate, Aspartate, and Glutamate are used as chelating agents with mineral supplements.)

The following work synergistically with free glutamate to enhance flavor. If they are present for flavoring, so is free glutamate:

Disodium 5’-guanylate (E 627) / Disodium 5’-inosinate (E-631) / Disodium 5'-ribonucleotides (E 635)” Truthinlabeliing.org

First, a few observations:

1. The Biden administration recently proposed allowing Medicare and Medicaid to cover medications to treat obesity, such as Ozempic and Wegovy. SOURCE

2. “Poison Centers have seen a nearly 1,500% increase in calls since 2019 related to overdose or side effects of injectable weight-loss drugs. Poison center calls related to GLP-1 drugs are increasing due to their popularity and increased use for weight loss.” SOURCE

SOURCE “National Poison Data System, America's Poison Centers.” “You can reach your local Poison Center by calling the Poison Help line: 1-800-222-1222. To save the number in your mobile phone, text POISON to 301-597-7137.” Email media@PoisonCenters.org

or call 703-894-1863 for more information, questions, or to submit a data request.

3. GOOGLE AI OVERVIEW: “Yes, the hypothalamic-pituitary axis plays a crucial role in controlling hunger, as the hypothalamus, a part of the brain, acts as the primary control center for appetite and satiety, sending signals to the pituitary gland to regulate the release of hormones that influence hunger levels.” SOURCE

5. “FDA Commissioner Robert Califf Says Ultra-Processed Foods are Engineered to Be Addictive, GLP-1 Drugs Interrupt That Craving 'Circuit' "What's going on here is that the food industry has figured out that there's a combination of sweet, carbohydrate, and salt that goes to our brains and is very addictive ... I think it's the same neural circuits that are involved in opioid addiction and other kinds of addiction that we have ... [GLP-1's] are actually interfering with this circuit between the gut and the brain that tells you eat more." * From the 12/5/2024 Senate HELP Hearing” SOURCE

Here are the simple inferences:

1. Our food is loaded with addictive chemicals. Just ask our FDA commissioner. He knows. He’s just not doing anything about it.

2. These addictive chemicals (AKA drugs) affect the same area of the brain as addictive substances like opioids (the hypothalamic-pituitary axis)

3. The FDA, who is responsible for regulating both addictive drugs AND food additives, is admittedly not doing either in the case of addictive chemicals (drugs) in our foods.

4. The Biden solution is not to make the FDA do their job and get these addictive chemicals out of our foods, but to encourage/enable more Americans to become dependent on more medications.

5. The drugs of choice (GLP-1) have already been proven to be extremely problematic in limited use. Increased usage will only drive that number up.

Do we really want to do this to our elderly population? Or anyone, for that matter??

You don’t need extensive studies to see what’s coming on this. Common sense tells us it’s a disaster in the making.

Let’s just fix this right: FDA DO YOUR JOB!!

Fix our Food: Fix our Health!

Quick-hitter today. I recently started taking Beet Juice for my blood pressure. I don’t take any pharmaceutical medications and only 2 vitamins/minerals currently, so I wanted to try something natural to reduce my blood pressure.

Yes, it seems to be helping, thank you. Systolic is down about 20 points over the last 2 or 3 weeks.

But if I hadn’t been careful about what juice I bought, it may not have helped.

Any kind of “Inert” or added ingredient in foods sets me off, and usually, among other things, inflates my blood pressure.

I found the 2 brands below at my local grocery stores. I began by taking 1 oz/day of the Pure Green, then added 1 oz/day of the Lakewood. I plan to continue to increase this gradually if effective.

Here’s why they have the best chance to help me:

1. Both are Fresh pressed, or Cold HPP. Both of these methods are used to obtain a pure juice with all its nutritional properties. (SOURCE)

2. Both use Lemon Juice as a preservative, and require refrigeration after opening.

3. Neither lists GMO or Bioengineered Ingredients.

4. Neither has any chemical ingredients.

To be sure, there’s no way to know for sure that everything is as they claim without visiting the manufacturing plant and inspecting the entire production process, but these were a good bet to try, and so far, so good.

DISCLAIMER: No, I am not promoting these items or receiving any compensation for promoting their products. They just happen to be some I was able to find locally.

But there were many others that did NOT meet my criteria that likely not only wouldn’t be effective, but would probably be toxic to me. Like various Beet Powders. Powders are Poison. Also Gummies. Of all kinds.

The best foods are whole, and natural. But if you must buy something processed, use the rules above to help reduce the risk.

Now, if you really want to be upset, look at the rest of the timeline(s) here (from a “Definitive” Source:

A Timeline of COVID-19 Developments in 2020

And here:

A Timeline of COVID-19 Vaccine Developments in 2021

As I once told a Business Consultant: “While I agree with your data, I have come to a different conclusion than you”.

What do you think?

For those too you young to be familiar with it, those who don’t remember, or those who just can’t remember, this is a play on Spirit’s 1970 song “Nature’s Way”.

Please, listen to the song first. You’ll like it! Next, read the lyrics below it. Finally, read my commentary below that. No cheating!

Spirit - Nature's Way (1970)

It's nature's way of telling you something's wrong
It's nature's way of telling you in a song

It's nature's way of receiving you
It's nature's way of retrieving you
It's nature's way of telling you
Something's wrong

It's nature's way of telling you, soon we'll freeze
It's nature's way of telling you, dying trees

It's nature's way of receiving you
It's nature's way of retrieving you
It's nature's way of telling you
Something's wrong
It's nature's way, it's nature's way
It's nature's way, it's nature's way

It's nature's way of telling you
It's nature's way of telling you
Something's wrong
It's nature's way of telling you
It's nature's way of telling you
In a song, oh-h

It's nature's way of receiving you
It's nature's way
It's nature's way of retrieving you
It's nature's way
It's nature's way of telling you
Something's wrong, something's wrong, something's wrong

Writer/s: Randy California
Publisher: BMG Rights Management, Universal Music Publishing Group
Lyrics licensed and provided by LyricFind

https://www.songfacts.com/lyrics/spirit/natures-way

Ok, confession: I’m old enough to have bought the original album this appeared on. But I didn’t. I got it a few years later on “The Best of Spirit” album. And I listen to it several times a year.

The first thing I want to mention is, in 1970, what in nature was out to get us:

“It's nature's way of telling you, soon we'll freeze
It's nature's way of telling you, dying trees”

For those who remember, in 1970, $cience was predicting a “Mini Ice-Age”. Soon. And most trees don’t survive that well in extremely cold climates.

Fast forward to today. No Mini Ice-Age occurred. Now there are so many trees that we have multiple, raging Forest fires every year and yet no apparent concern for running out of trees. And now we’re concerned about Global Warming. Go figure.

So I would like to propose that we change those two lines to something else that nature is telling us is wrong:

Side Effects. Specifically from Chemicals.

In our foods. In our Pharmaceutical Drugs. In our Environment.

Listen to yourself and your own body. If you have a symptom of ANY kind when you eat, drink, or come in contact with any man-made chemical, then avoid it like the plague it is.

Nature is telling you. Multiple times a day. Every day. Every year. Of your life.

That’s all I’ll say for now, but how about this for a more current up-to-date lyric?

“It's nature's way of telling you, it’s side effects
It's nature's way of telling you, creates Disease”

I fully support RFKJR, and everything he stands for. I base this on his long history of practicing what he preaches.

Unfortunately, he, and his mission, have been hijacked. By the Democratic Party, to be specific.

And we are, again, left with a choice between the lesser of the two evil political parties.

I will still be voting for RFK (in a non-swing state), but I hope Trump wins and RFKJR is actually given the opportunity to do what he can in the Trump Administration. But he won’t be allowed to do as much as he wants to do, or needs to do. And, he can be fired as easily as he’s hired. And there will be a lot of Big$ that will want him fired, or never hired.

If the Democrats win, we’re in for a minimum of another 4 years of #KeepAmericaSick policies. And if the Republicans win, it will eventually be the same, as they are paid off or denied monetary support if they don’t comply with Big$.

It has been thus since 1978 when Corporations received some rights originally granted only to living citizens (SOURCE). That was followed up with Citizens United in 2010 (SOURCE) that allowed corporations, nonprofit and other organizations, to support political candidates financially. This is currently the root of all Political Evil.

Politics is, literally, bought and paid for by large corporations. And they want you sick. All the time. It’s just good business.

So in the meantime, how do you get and stay healthy?

It’s pretty simple, really:

1. To paraphrase the old Proverb: “Patient, heal thyself”.

   In business we always use Root Cause Analysis to solve problems. The same principles apply to your health. Look for the root cause of the problem, not a quick drug or procedure. They always lead to more drugs and procedures. To be sure, they sometimes are the correct solution, but they should not be the first solution.

   You know more about your body than anyone. Listen to it. Frequently and intently. Trust your own instincts and reasoning. You’re smarter than you realize. Consult physicians who will listen to you, respect you, and partner with you, not dictate to you.

2. Fix your Food: Fix your Health.

   I believe chemicals in our foods are causing the vast majority of all chronic diseases. If you are successful at fixing your food, you WILL fix your health.

   Or, if you are already permanently injured, it will keep you from getting worse.

   This is simultaneously as simple as it sounds, and more complicated than you can imagine.

   There will be future AGEDDON’s with more information about this.

That’s it. We can’t fix the health of the country. At least not now.

But we CAN fix our own health. And some of our family. And maybe a friend or coworker or 2. And we can do it without politicians or political parties.

Join me and start spreading the word.

And it’s only going to continue.

The more I have learned about the Toxic Chemicals in our foods, the more I am convinced that they are the Root Cause of almost all of our chronic diseases.

And most of the balance are caused by environmental exposures to man-made chemicals.

There will be a LOT more about this in the future.

Today, though, I’m going to introduce you to someone who’s already been doing this for awhile:

Linda Bonvie at Badditives on Substack https://lindabonvie.substack.com/t/food

She has been been in the trenches for a long time, and I’ve learned much from her.

Read her Blog. Read her book.

Now.

Your health depends on it.

A Consumer's Guide to TOXIC FOODS

There are all kinds of stones to be unturned here.  But for now, I just want to point out how quickly this official list of diseases has grown.  Especially since WHO took over in 1948.

And yes, there’s a reason I mentioned that.

Here’s some bullet points:

What is ICD?

• “The International Classification of Diseases (ICD) is a globally used medical classification used in epidemiology, health management and for clinical purposes.” (SOURCE)

• “The title of the ICD is formally the International Statistical Classification of Diseases and Related Health Problems, although the original title, International Classification of Diseases, is still informally the name by which it is usually known.” (SOURCE)

History:

• “In 1948, the WHO assumed responsibility for preparing and publishing the revisions to the ICD every ten years” (SOURCE)

• “Beginning in 1900 with the ICD-1 version, this nosology has evolved from 179 to over 120,000 total codes in ICD-10-CM” (Highlights mine)  (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1361216/)

• ICD-11:  “containing around 17 000 unique codes for injuries, diseases and causes of death, underpinned by more than 120 000 codable terms. By using code combinations, more than 1.6 million clinical situations can now be coded.” (Highlights mine)

  https://www.paho.org/en/news/11-2-2022-whos-new-international-classification-diseases-icd-11-comes-effect

So, we’ve come from 179 to more than 1.6 million codable terms in 124 years.

I wonder why we have so many symptoms, diseases and related health problems that we didn’t have before 1900?

Seems like there should be an independent Clinical Review about that.

In the meantime, we can have a little fun with those 1.6mm codes. 

I’m guessing as bizarre as these are, you may have encountered at least one. 

See below and enjoy:

5 of the Strangest ICD-10 Codes (SOURCE)

• W61.62XD – Struck by Duck, Subsequent Encounter

• W55.29XA – Other Contact With Cow, Subsequent Encounter

• R46.1 – Bizarre Personal Appearance

• S10.87XA – Other Superficial Bite of Other Specified Part of Neck

• W22.02XD – Spacecraft Collision Injuring Occupant

Just like the Medical/Drug Industrial Complex hides the root cause of chronic illnesses, it also hides the root cause of “Foot Problems”. Also Dental and Vision issues for that matter, but those will be separate articles.

A few years ago, I went to a well-known local shoe store. I had a Morton’s Neuroma which caused me constant discomfort. It’s worthy of mention that I didn’t have this problem until I bought a pair of shoes at said shoe store.

I had already been to see a Podiatrist, who focused solely on selling me a pair of custom orthotic inserts, and also offered to cut off my entire large toenail because it was ingrown.

I politely declined and never returned.

Instead, I returned to the Shoe Store mentioned above . I had already done my own research and thought I knew what I needed to resolve my foot problems: the right pair of shoes. I asked the owner if he had any shoes that met all of my criteria, and showed him my list:

Shoe Specifications:

1. Heel to Toe Drop:  None.

2. Toe Lift:  None.

3. Toe Box:

   1. Wide. 

   2. Deep.

   3. Natural Foot Shape.

4. Outer Sole:

   1. Flexible.

5. Inner Sole:

   1. Completely flat.

   2. Removeable.

   3. Stack height: Enough to allow comfort on concrete, which we all walk on a lot.

6. Foot Volume:

   1. Adequate to prevent constriction.

   2. Room for inserts if needed.

He broke out in a huge smile, chuckled, and said “No, you won’t find any shoes that meet all of those!” Well, it turns out he was right.

At least so far. Here’s what I’ve found to date:

To hide the fact that they are hiding things, the industry has made several “Styles” of shoes: Barefoot, Grounding, Training, Running, Trail, dress, casual, etc.

None of them meets all the specifications above. Each of these styles often emphasize only certain Specifications. And they ALWAYS leave at least one other aspect out.

Most often, and most importantly, it’s Toe Lift. And the few shoes that actually do have zero Toe Lift usually do not have sufficient foot volume or Outer Sole stack height, or some other Specification.

Toe lift causes your toes to ALWAYS rest in an unnatural position putting constant pressure on them.

Try looking at your own bare feet in the mirror. You’ll see that your entire foot area rests flat on the floor, including your toes. Except the arch on one side only of the foot.

Your shoes, on the other hand, are raised at the heel, have a low spot at the ball of the foot, and then the toes are raised again. The arch supports are often too high and make the foot rock to the side.

So are shoe manufacturers doing this on purpose? Maybe not. A common reason for not doing things in the best interest of consumers is to cut costs. It could just be a less expensive production process to build them the way they do instead of the way that is natural.

But there also could be more at play here. Like a whole industry of Orthopedic Surgeons, Podiatrists, Pedorthists, orthotists, and Orthotic Inserts and devices that depend on shoes that damage feet over time so they have products and services to sell.

I have been searching diligently for about 4 years, and have yet to find a brand of shoes that meets all of my requirements.

If you know of any, I’d like to hear from you.

A few things to consider:

1. Common Variable #1: Autism prevalence has been increasing rapidly since the early 1960’s.

   

   (Source)

2. Autism was first described in a Medical Observation by Leo Kanner in 1943.(SOURCE)

   1. At the time that autism was first recognized in DSM-III, it appeared to be a rare disorder with a rate of 3 in 10,000 children in one of the first studies (Treffert 1970), and estimated as somewhat higher but still rare, 7 in 10,000 children, in 1999 (Fombonne 1999). (SOURCE)

      And now a few Correlating variables:

3. “Since 1957 monosodium glutamate has been manufactured by using genetically modified bacteria to synthesize glutamic acid outside of their cell membranes and excrete it into a medium to accumulate. This “reinvention” has allowed for huge amounts of the additive to be made and used in previously unheard-of amounts in processed foods of all kinds.” (Bold highlights by me) (The slow, steady, thought-altering drip of propaganda

   1. I couldn’t find a US correlation to Autism and Ultra-processed foods, because they hide those figures very well in the USA. But I think the following information from the FOODB tells you all you need to know:

      1. “In 2018, Naveja et al. reported a chemoinformatics characterization of FooDB (with 23,883 compounds” used in foods. (SOURCE)

      2. “As of the current writing (Feb., 2024), FooDB includes information on 70,926 compounds” used in foods. (SOURCE)

      3. This amounts to a 196.97% increase in known food compounds in just 6 years!!

4. H.R.5546 - National Childhood Vaccine Injury Act of 1986 (SOURCE)

   This act removed any injury liability from Vaccine Manufacturers.

   1. “Vaccine History: Developments by Year” (Source)

      1. “In the early 1950’s….children received five shots by the time they were 2 years old and not more than one shot at a single visit.”

      2. “By the mid-1980s….children received five shots by the time they were 2 years old and not more than one shot at a single visit.”

      3. “Now, children could receive as many as 27 shots by 2 years of age and up to six shots in a single visit.”

5. Glyphosate:

   

   (SOURCE)

   Enough said!

   Correlations do not Equal Causation, but they should certainly be the basis for research into the root cause of a disease!

I thought I would share these little gems that I stumbled on today:

1. “Genetic studies in humans have indicated that full-blown clinical autoimmune disease results from multiple genetic alterations that are likely to be influenced by environmental factors.” SOURCE.

2. “Mutations result either from errors in DNA replication or from the damaging effects of mutagens, such as chemicals and radiation, which react with DNA and change the structures of individual nucleotides” SOURCE

3. “As of the current writing, FooDB includes information on 70,926 compounds” (SOURCE)

4. “In 2018, Naveja et al. reported a chemoinformatics characterization of FooDB (with 23,883 compounds” (SOURCE)

My takeaway?

1. Most autoimmune disease is caused by chemicals in our food and environment.

2. The known and tracked number of chemical compounds in food has increased from 23,883 to 70,926 in 6 years.

Bon Appetit!

If you agree, please share this far and wide.