Thanks to Dr. Paola Amaldi and Nirvana Bloor (London), the Dr. Rima Truth Report Podcast was able to have an in-depth interview with a Sicilian leader in the EU Farmers' Protests. #ExitUN
Indeed our new Chinadian wheat is good, short stalk, and all laced with mo Santa's glyphosate. Corn too, etc. Etc etc. I can't find one weed in those fields except for last year's corn from stray seeds germinating, towering over a soybean field. It's just plain ugly too.
I have understood that wheat-growing is that factor which allowed humans to move from nomadic pastoraling (c.f. Father Abraham, who had to go down to Egypt during a famine--no grass for his flocks--, then returning to Canaan, and this long before his grandson Jacob followed that path), to cultivation of a crop in one location, and this development let one man feed more people than just his family alone, and that led to differentiation of life-tasks and the building of cities....so if wheat-cultivation is responsible for civilization (city-living), then how could it be, that recently, so many people are claiming to be gluten-intolerant? Yet some of them still find they can consume Italian pasta. Could it possibly be, not the wheat itself, but the cultivation of that wheat? Glyphosate came on the market in 1974, as I recall--that's plenty of time for an increased use of the chemical to affect an increased number of people. And I believe that Europe does not permit the use of that wonder-chemical. So I read the import of poorer-quality Canadian wheat as a red-flag burning!
Most people who believe they are gluten intolerant are actually gliadin intolerant. In fact, food sensitivity tests show that more people are reactive to gliadin than to gluten. Gliadin is a component of gluten, but not all grains and other gluten-containing foods are created equal.
It is my understanding that heritage strains of wheat are far lower in gliadin than are the hybridized, industrially grown varieties.
And then there are the massive agrochemical doses in commercially raised, and GMO, wheat.
Thierry Meyssan, geopolitical analyst from France, wrote an excellent piece outlining the history which led to the present impasse. I mirrored his article here:: https://francesleader.substack.com/p/the-despair-and-anger-of-europes
Hope you find it useful - I did.
Indeed our new Chinadian wheat is good, short stalk, and all laced with mo Santa's glyphosate. Corn too, etc. Etc etc. I can't find one weed in those fields except for last year's corn from stray seeds germinating, towering over a soybean field. It's just plain ugly too.
Indeed, Mo Santa wants what is best for us, despite the fact that we are all naughty Carbon creatures.
I have understood that wheat-growing is that factor which allowed humans to move from nomadic pastoraling (c.f. Father Abraham, who had to go down to Egypt during a famine--no grass for his flocks--, then returning to Canaan, and this long before his grandson Jacob followed that path), to cultivation of a crop in one location, and this development let one man feed more people than just his family alone, and that led to differentiation of life-tasks and the building of cities....so if wheat-cultivation is responsible for civilization (city-living), then how could it be, that recently, so many people are claiming to be gluten-intolerant? Yet some of them still find they can consume Italian pasta. Could it possibly be, not the wheat itself, but the cultivation of that wheat? Glyphosate came on the market in 1974, as I recall--that's plenty of time for an increased use of the chemical to affect an increased number of people. And I believe that Europe does not permit the use of that wonder-chemical. So I read the import of poorer-quality Canadian wheat as a red-flag burning!
Absolutely.
Most people who believe they are gluten intolerant are actually gliadin intolerant. In fact, food sensitivity tests show that more people are reactive to gliadin than to gluten. Gliadin is a component of gluten, but not all grains and other gluten-containing foods are created equal.
It is my understanding that heritage strains of wheat are far lower in gliadin than are the hybridized, industrially grown varieties.
And then there are the massive agrochemical doses in commercially raised, and GMO, wheat.
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Thank you, sir. Please share the substack and ask people to subscribe. It is absolutely free.