Can you help us spread the fresh grain word?

What's wrong with modern wheat

What's wrong with modern wheat?

How we turned an ancient food staple into toxic junk food, and what we can do about it
(Hint: For most of us, the best solution isn't going gluten-free)

Grain has been at the heart of humankind's diet for thousands of years. It is, in fact, the foundation of civilization: it cultivates easily, stores for years in kernel form (as a living seed), and is very nutritious when freshly prepared as breads and porridge. This is how grains have been consumed over the millennia: stored in whole kernel form and milled fresh, full of life and nutrients.

But something’s gone wrong.

At farmers' markets and natural food stores, we talk to hundreds of people each month about wheat. And it’s very clear to us: modern wheat is making people sick. More and more people are going "gluten-free" to fix long-standing digestion issues and they feel better. Yet, it is also very clear that there is more to this than gluten. For instance, we get many people telling us how they can't eat gluten so they eat spelt or Kamut. Yet both these ancient grains have gluten.

So what is going on? What has changed? In fact, almost everything. The way we grow it, the way we process it and the way we eat. The very wheat itself. For 10,000 years, wheat was a nutritional foundation, and nothing much did change. But since industrialization, everything has changed, and it has happened in two distinct “technology revolutions”. The first was in milling, the second in cultivation and farming. Both have had a profound effect, yet most people have no idea.

The first technology revolution:
Industrial milling, white flour and the birth of
the processed food industry

In the 1870’s, the invention of the modern steel roller mill industrialized grain milling. Compared to old stone methods, it was fast and efficient and gave fine control over the various parts of the kernel. Instead of just mashing it all together, one could separate the component parts, allowing the purest and finest of white flour to be easily produced at low cost, so every class of person in rapidly growing cities could now afford “rich people’s flour”. People rejoiced for modern progress.

And, beyond being cheap and wildly popular, this new type of flour shipped and stored better, allowing for a long distribution chain. In fact, it kept almost indefinitely. Pest problems were eliminated because pests didn’t want it. (Of course, we now know that the reason it keeps so well is that it has been stripped of vital nutrients. The bugs and rodents knew this way before we did.)

The steel roller mill became so popular so fast that within 10 years nearly all stone mills in the western world had been replaced. And thus was born the first “processed” food and the beginning of our industrial food distribution system: where vast quantities of shelf-stable “food” is produced in large factories many months and many miles from the point of consumption.

This excerpt from Wikipedia says it well: “From a human nutrition standpoint, it is ironic that wheat milling methods to produce white flour eliminate those portions of the wheat kernel (bran, germ, shorts, and red dog mill streams) that are richest in proteins, vitamins, lipids and minerals.”

While these “advances” in milling were hailed as an innovation of modern living, nobody thought much about what was happening to the actual food value of wheat. Ironic indeed.

Even more ironic perhaps, is that although we’ve understood this problem for many many decades, industrial white flour is still—by far—the most popular way to eat wheat.

But there is another, newer problem, caused by a second technology revolution in the 20th century, which is not nearly as widely understood: so-called “advancements” in farming food production may have wrecked wheat itself.

The second technology revolution:
radical genetic modification and industrial "high-input" farming

Most of us are too young to remember this (and those old enough will likely remember it only as a shining example of the wonders of modern science) but the world’s wheat crop was transformed in the 1950s and 60s in a movement called the “Green Revolution”. The father of the movement, Norman Borlaug, was awarded the Nobel Peace Prize, credited with saving 1 billion lives.

According to his Wikipedia entry, Borlaug led initiatives that “involved the development of high-yielding varieties of cereal grains, expansion of irrigation infrastructure, modernization of management techniques, distribution of hybridized seeds, synthetic fertilizers, and pesticides to farmers.”

He pioneered new “improved” species of semi-dwarf wheat that, together with complimenting fertilizers and pesticides, increased yield spectacularly. This amazing new farming technology was propagated around the world by companies like Dupont and Monsanto, while mid-20th-century humanity applauded the end of hunger.

Like the industrial milling revolution before it, the green revolution applied new technologies to improve efficiency and output, with little or no regard to the effect on human nutrition. This Green Revolution was about solving world hunger, but we’re now discovering some unintended consequences.

According to Wheat Belly author Dr. William Davis, “this thing being sold to us called wheat—it ain’t wheat. It’s this stocky little high-yield plant, a distant relative of the wheat our mothers used to bake muffins, genetically and biochemically lightyears removed from the wheat of just 40 years ago.”

And now scientists are starting to connect modern wheat with all manner of chronic digestive and inflammatory illnesses. And based on our personal and customer experiences, we would have to agree.

Oooops.

So let’s summarize

For 10,000 years, we cultivated wheat, stored it, milled it and consumed it. The system worked, and it nourished civilization. Then, in the industrial era, we changed things.

First we invented mechanical technologies to turn wheat into barren white flour. Then, we invented chemical and genetic technologies to make it resistant to pests, draught and blight and easier to harvest, dramatically increasing yield per acre. And, while we were tweaking genetics, we also figured out how to increase glutens for better “baking properties” (fluffier results).

So, put another way: We have mutant seeds, grown in synthetic soil, bathed in chemicals, then deconstructed, pulverized to fine dust, bleached and chemically treated to create a nutritionally void industrial filler that no other creature on the planet will eat. And we wonder why it might be making us sick?

If all this alarms you, the simple and obvious prescription is “don’t eat wheat”. Hence the gluten-free craze. But, for most of us, there is an alternative solution: don’t eat industrial flour made with modern wheat.

The gluten-free bandwagon: Misinformation and confusion

As we mentioned, in our many market conversations, we hear all the time: “I’ve gone gluten-free and feel so much better. Now I only eat spelt or Kamut”. (These both have gluten.)

What’s going on here? For the very small percentage of the population that is celiac, even minute traces of gluten can cause terrible discomfort. But for the vast majority of people (myself included) with some level of “wheat sensitivity”, symptoms are much milder and seem to be triggered not necessarily by gluten per se, but by *something* about modern wheat. There is an increasingly understood distinction between gluten intolerance and modern wheat sensitivity, yet as more and more people go gluten-free, many are unaware of any difference.

So we have waves of people (with varying degrees of wheat sensitivity) going gluten-free to be healthier. And the food industry is responding. A dizzying selection of gluten-free products has popped up, seemingly overnight, to cater to this new “healthy” lifestyle choice.

The irony, however, is that most gluten-free versions of traditional wheat-based foods are actually junk food. Check the ingredients and you’ll likely see some combination of rice starch, cornstarch, tapioca starch, potato starch and guar gum as a substitute for white flour. These are the same kind of highly refined industrial starches that spike blood sugar as much—or even more than—white flour.

So don’t fall for gluten-free junk disguised as health food. For the vast majority of gluten-free eaters that are not celiac, we propose a return to honest to goodness old fashioned flour: organic heritage wheats, freshly stone ground.

How to get “healthy” flour

Sadly, it’s not easy. The reality for the health-conscious consumer is that almost all supermarket flour is made from industrial modern wheat, and almost all of it is made with industrial processing.

Many people think “I just need to buy the healthy “whole wheat” flour. Sadly, nothing could be further from the truth. In Canada, “whole wheat" is nothing more than white flour with some bran added back in. It’s processed on the same mills, in the same way. And other than that extra bit of fibre, it’s the same barren industrial filler. There’s nothing “whole” about it.

You need to look for stone-ground “whole meal” flour, where the entire wheat kernel is ground and the germ is crushed into the flour. It’s hard to find because it doesn’t keep well—delicate fatty acids start to degrade just days after milling. So if you do find the real stuff, it has likely been oxidizing for months in the distribution chain, turning stale and rancid. Of course you can taste this. It’s that bitter unpleasantness that we so often associate with whole grains. Which is yet another irony, because that flavour signifies that nutrients have been lost. No wonder so many people think they don’t like whole grains!

Most people don’t think of flour as needing to be fresh, but that’s because the industrial flour we are all used to for the last few generations *doesn’t* need to be fresh. But when it comes to real stone-ground flour, we can’t emphasize it enough. Like any whole food, grain tastes best and is most nutritious when it is fresh. Animals know this. A farmer friend of ours told us: “Our pigs are grain-fed. We grind it for them fresh everyday. If it's not fresh, they don’t like it, and they don’t thrive.”

So, eating wheat in the traditional nourishing way is turning out to be quite a project. You need to buy freshly stone-ground “whole meal” flour made from an ancient variety like spelt or Kamut. Or a heritage variety like Red Fife. You’re not going to find this in the supermarket. You might find some at your local farmers’ market, or perhaps a really good natural food store. But even still, it’s likely not that fresh.

Solution # 1: Mill your own

The best way to get fresh wholesome flour is to buy yourself a countertop grain mill, source organic heritage wheat, and mill it yourself, as you need it. The quality is amazing and you will be thrilled with the results.

The idea of home milling may seem outrageously labour-intensive, but there are modern home grain mills that are very fast and easy to use. And your baking will taste amazing. [learn more about home grain milling]

Solution # 2: GRAINSTORM Heritage Baking Mixes

If grinding your own doesn’t appeal, that’s where our fresh-ground organic heritage baking mixes come in. You are limited to quick breads and cookies at this point, but it’s super fast and easy. And this is the whole idea of our product. [learn more about our heritage baking mixes]

Let’s make wheat a nourishing staple again

let's make wheat a healthy food staple again

We are big believers in the Whole Food Philosophy, which simply says: mother nature knows best. After all, we are creatures genetically adapted over the eons to a certain diet. Yet, just in the last century, we have gotten away from traditional food. It seems self-evident that chronic health and obesity problems around the world are a result of this modern, dysfunctional new diet. It also seems clear that the closer we stay to a fresh, natural diet, the better. It's simply what our bodies expect, and need, to be healthy, vital and strong. Yet modern wheat, converted into industrial white flour, is about as far from this as can be imagined. No wonder our bodies are protesting en mass.

So let's reject the profound genetic changes in modern wheat, in favour of traditional species our bodies recognize. Let's reject the chemical fertilizers, herbicides, fungicides and pesticides of modern industrial farming in favour of organic farming and clean seed.

Let's reject industrial white flour, in all it’s phoney incarnations. Let's go back to simple stone-ground flour, milled FRESH with all the nourishment of the living seed intact. The way the pigs and the bugs like it.

Let's go back to baked goods as nourishing real food.
Let's Bake Like It's 1869.

© 2013 GRAINSTORM ltd. • 63 Mack Av Unit 12 Toronto M1L 1M5 • LegalAbout Us

http://www.grainstorm.com/pages/modern-wheat

links | Wie ben ik? Who am I? | OOR4U Guilde | Information on vaccinations on this website: | Information on cancer on this website | Naturally, Happily, Healthily, Toxin Free Diet and Care (e4dc) | Voorwoord en Inleiding Geraffineerdesuikergevoeligheid, en contactgegevens Scentses | | Wat is geraffineerdesuikergevoeligheid en Waarom worden bij geraffineerdesuikergevoeligheid sommige suikers wel en andere niet verdragen? | Wat is suiker? Bouw van suikers/koolhydraten | Snelle en langzame suikers | Bloedsuikerspiegel en hormonen | Wat is het verschil tussen tot nu toe omschreven hypoglykemie en geraffineerdesuikergevoeligheid? | Het verschil tussen hypo's en hypers bij suikerziekte , bij hypoglykemie en die bij geraffineerdesuikergevoeligheid. Waarom blijft de adrenaline reactie aanhouden?Hoe is het mogelijk dat er zo snel na geraffineerdesuiker inname al een reactie plaat | Verschillende soorten hypoglykemie en andere hormoongebonden complicaties bij geraffineerde koolhydraten vertering/opname en bloedsuiker instandhouding Overeenkomsten en Verschillen tussen Geraffineerdesuikergevoeligheid en ADHD | Kunstmatige suikers | Geraffineerdesuikergevoeligheid in de praktijk | Gewoon Genietend Gifvrij Gezond dieet en verzorging (G4dv) | Waarom is de informatievoorziening over E-nummers en plotselinge extreme humeurigheid na inname van geraffineerde suiker zo gebrekkig?Misinformatie en schijnonderzoeken over plotselinge extreme humeurigheid na inname van geraffineerde suikerInformatieve | Informatievervuiling: Onwetendheid, Slordigheid, of Opzettelijke Misleiding? | Conclusie | Bronverwijzingen | Bijlagen 1 t/m 7monosachariden, 2. Disachariden, 3 polyol, 4 producten met aspartaam, 5 Giftige E nummers in degelijk lijkende produkten, 6 Safety card Natronloog of te wel E524, toevoeging van sommige cacao merken!, 7 Soja, | Appendix 7a Sucralose | Bijlage 8 Vitaminen, Mineralen, Sporenelementen, Eiwitten, Vetten, Koolhydraten in Voedingsmiddelen, Kruiden | Bijlage 9 Himalayazout | Bijlage 10 Toxic Ingredients You Should Avoid | Bijlage 11 Bijwerkingen Ritalin(Methylfenidraat) | Bijlage 12 Aspartaam, hoe een stof wat gaten in de hersens van muizen brandt veilig voor menselijke consumptie werd bevonden. | Bijlage 13 Hypoglycemia | Bijlage 14 Budwig | Bijlage 14a Geitenmelk: waarom het lichter verteerbaar is dan koemelk | Bijlage 15 E nummers | Bijlage 16 Cadeaus om te vermijden | Bijlage 17: Dieetmaatregelen tegen kanker | Bijlage 18 "Hoe tanden in elkaar zitten." | Bijlage 19 kankercellen uitroeien door suikers te vervangen door gezonde vetten | bijlage 20 meer over kankergenezing | bijlage 21 Zuurzak Soursop | Bijlage 22 Crisis en oplossingen: roggker=recht op gezondheid, geluk, kennis en rechtvaardigheid | Bijlage 23 Milieuschandalen (hier stond eerst de G4dv, die is verplaatst naar de beginpagina) | Bijlage 24 Het Echte Nieuws over gif in het milieu | Bijlage 24 a Hout | Bijlage 25 vooronderzoek G4dieet | Bijlage 26 Vooronderzoek TVtandpasta | Bijlage 27 Voorbeelden van de denkfout in de Westerse Medische Wetenschap, waardoor ze steeds de plank misslaan als het aankomt op bepalen wat gezonde voeding is: Calcium en beta caroteen | Bijlage 28 Kruiden | Bijlage 29 Vitamines, Mineralen, eiwitten, vetten em koolhydraten | Bijlage 30 Gevaar van magnetron en vooral van in voedsel in plasticbakken verwarmen | bijlage 31 Schema voedingsmiddelen:vitamines, mineralen, eiwitten, vetten en koolhydraten | Bijlage 32 Schema Bedenkelijke stoffen, E-nummers, toevoegingen, giffen | Gifvrij dieet en Gifvrije verzorging | Bijlage 33 kankerbestrijding | bijlage 34 Het gevaar van pinda's | Bijlage 35 Proteïnen in yoghurt | Bijlage 36 Eten uit de natuur | Bijlage 37 Superfoods: a.Aloë Vera, b.Omega 3-6-9 olie, c.Kefir, d.Kombucha, e.Yoghurt, f.Cranberrysap,g. Gember, h.walnoten, i. zonnebloempitten, j. bosbessen, k.zeewier, l.wortelsap, m.ginkgobiloba,n. guldenroede, o.peu dárco, p. driekleurig | Bijlage 37 a. Aloe Vera | Bijlage 38 The Problem with Wheat | Bijlage 39 Himalaya Zout vs De rotzooi die voor zout doorgaat | Bijlage 40 Benefits of Goats milk over Cows milk | Bijlage 41 The problem with most vegetable oils and margarine | bijlage 42 for healthy bones calcium, vitamin D, vitamine k2, magnesium, trace elements | Bijlage 43 The dangers of acrylamide (carbohydrates baked above 210 degrees Celcius) | Bijlage 44 Gevaren van plastic, aluminium en andere verpakkingsmaterialen | bijlage 45 Dangers of Fishoil and better sources for omega 3 | bijlage 46 fruit tegen kanker (aardbeien, cranberries etc) | bijlage 47 Hoog tijd voor een nieuwe schijf van 5 | bijlage 48 Uitleg hoe inentingen autisme veroorzaken door glutamaat productie in de hersenen te stimuleren wat schadelijk is voor de hersenen en voor de hersen ontwikkeling | bijlage 49 Korte Geschiedenis van Monsanto, pagina van Dr Mercola± In Amerika vechten ze voor wat hier heel gewoon is±etiketten waar op staat wat er in voedsel zit. | Bijlage 50 Nep ADHD diagnoses | Bijlage 51 Vrouw vertelt over uitgelekt NASA document over oorlog tegen de mensheid | bijlage 52 Bij medicijn dat zogenaamd cholesterol verlaagd juist 52$ hogere kans op plak in de aderen rondom het hart/ 52@ higher chance of heart plaque when tajking certain cholesterol lowering medicines. | Bijlage 53 Welke oliën zijn veilig om te verhitten? | Bijlage 54 Dr Mercola over Genetisch Gemanipuleerd voedsel"de tekenen dat de hegemonie van Monsanto begint te tanen | bijlage 55 Dr Mercola: genetisch gemanipuleerd voedsel: ontworpen om insecten te doden, maar het maakt ook onze cellen kapot. | Bijlage 56 Dr Mercola Alzeheimer detectie methode, en g4dv ook preventief voor Alzheimer | Bijlage 57 Het einde van het antibiotisch tijdperk aangebroken door toenemend aantal antibiotica resistente bacteriën, Ook hierop is de g4dv een antwoord. | Bijlage 58 Vaccinaties gaan om geld, niet om ziektebestrijding | Bijlage 59 Artikel Dr. Mercola over kankerverwekkende zaken in persoonlijke verzorgings- en huishoud producten | Bijlage 60 Dr. Mercola: Pesticiden kunnen neurologische schade aanrichten, gebruik liever etherische olie voor huisdieren en plant liever goudsbloem in de tuin | Bijlage 61 5 miljoen chronisch zieken in Nederland, zorg VS ook waardeloos | Bijlage 62 Gevaar vaccinaties | Bijlage 63: Gevaren antibiotica in vlees (artikel va Dr. Mercola) | Bijlage 64: Gevaren Testosteron behandeling | Bijlage 65 transvetten zijn de boosdoeners, verzadigde vetten zijn juist goed! (Dr Mercola) | Bijlage 66: Hippocrates Health Institute | Bijlage 68:NVWA hoge boetes voor gezondheidsclaims | Bijlage 69: Voor een gezond hart heb je gezonde vetten nodig | Bijlage 70 Eieren moet je bewaren op kamer temeratuur, niet in de koelkast! | Bijlage 71: Gevaren van niet gefilterd water | Bijlage 67:Boetes voor het zeggen dat iets buiten de farmaceutische industrie gunstig voor de gezondheid is | Bijlage 72 Vitamine D bronnen | Bijlage 73 Chiazaad voedingsinformatie | Bijlage 74: Voordelen van gefermenteerd voedsel | Bijlage 75 9 voedingsmiddelen die je nooit moet eten | Bijlage 76 Top 10 artikelen van Dr. Mercola van 2013 | Bijlage 77: Dr Mercola: De beste wapens tegen griep. | bijlage 78 The secret of longevity | bijlage 79 Het Grote Vaccinatie Debat 15 december 2013 | Bijlage 80 Lead Developer Of HPV Vaccines Comes Clean, Warns Parents & Young Girls It?s All A Giant Deadly Scam | Biijlage 81 How Grazing Cows Can Save the Planet, and Other Surprising Ways of Healing the Earth | Bijlage 82 De Verborgen Gevaren van Vaccinaties | Bijlage 83 CDC Admits as Many as 30 Million Americans Could be at Risk for Cancer Due to Polio Vaccine | Bijlage 84 We hebben 100 keer meer microben dan cellen in ons lichaam. De meeste helpen ons. Zullen we hun ook helpen? | Bijlage 85 Belang van licht en slaap | Bijlage 86 Artikel Dr Mercola over vergissingen in voeding die tot voedings tekorten leiden. | Bijlage 87 In Amerika beïnvloedt Junkfoodindustrie diëtistenopleidingen | bijlage 88 Dr Coldwell: Elke kanker kan in 2 tot 16 weken genezen worden | Bijlage 89: Want to Know over Tetanus | Bijlage 90: Dr. Russel Blaylock | Bijlage 91 Wat zijn opvliegers? | Bijlage 92, Dr Mercola: One in 25 Patients End Up with Hospital-Acquired Infections, CDC Warns | Bijlage 93 Dr Mercola Toxic Combo of Roundup and Fertilizers Blamed for Tens of Thousands of Deaths | Bijlqge 94 New Studies Show Optimizing Vitamin D Levels May Double Chances of Surviving Breast Cancer, Lower LDL Cholesterol, and Helps Prevent Autism | Bijlage 95, Dr.Mercola: How Vitamin D Performance Testing Can Help Optimize Your Health | Bijlage 96: Be Wary About This Food - It Can Wreck Your Ability to Walk, Talk, and Think | Bijlage 97 Gevaren van Vaccinaties (Mercola) | Bijlage 98: Ouders moeten geïnformeerd worden over de gevaren van vaccineren om een goede keus te kunnen maken | Bijlag 99: Zonnebrandmiddelen gevaarlijker dan zon als het gaat om huidkanker | Bijlage 100 Ignoring This Inflammatory Early Warning Signal Could Cost Your Life | Bijlage 101 Mijd Giffen, Niet Voedingsmiddelen! | Bijlage 102 Mentale rust | Bijlage 103: Voordelen van Kurkuma | Bijlage 104: Dr Mercola article Kruid tegen kanker | No Words | Bijlage 105: Dr Mercola: Sun , vitamin D and vitamin B3 crucial for longevity | Bijlage 106 Cowspiracy film en kritiek | Bijlage 107 Artemesia een effectief anti-malaria kruid | Bijlage 108, Chemotherapie is gevaarlijk | Bijlage 109 Canola oil, what is it, and is it good or bad for people? | Bijlage 110 Are peanuts good or bad for you? | Bijlage 111 Halloween recipes | Bijlage 112 Vaccinatieschade | Bijlage 113 Immigrants seek herbal remedies | Bijlage 114 more_doctors_confessing_to_intentionally_diagnosing_healthy_people_with_cancer | Bijlage 115 Dangers of vaccinating pregnant women | Bijlage 116 Omega 3-6-9 mengsel | Bijlage 117 Waarom er geen koolzaadolie zit in het omega 3-6-9- mengsel van de g4dv | Bijlage 118 Vaccinaties | Bijlage 119 Judy Wilyman, PhD on amti vaccination | Bijlage 120 Wetenschappelijke argumenten die de Keshe scam blootleggen | Bijlage 121 ECEH bacterie | Bijlage 122 grains | Bijlage 123 Make your own chocolate | Bijlage 124 Vaccine Violence | Bijlage 125 Italian court rules mercury and aluminum in vaccines cause autism: US media continues total blackout of medical truth | Bijlage 126 Dr Mercola: Vaccines and Neurological Damage | Bijlage 127 Why many doctors do not vaccinate their own children | Bijlage 128 These graphs show why many doctors don't vaccinate their own children | Bijlage 129 Leaflet Infanrix | Bijlage 130 Vaccine Madness | Bijlage 131 Japanse slachtoffers vaccin baarmoederhalskanker slepen overheid en farmareuzen voor de rechter | Bijlage 132 Pregnancy, labour, delivery and child care | Appendix 133 healing diet for our canine friends | Bijlage 134 Flowchart edible or non-edible | Bijlage 135 Keeping children healthy naturally | Bijlage 136 Vaccines and the Amygdala | Bijlage 137 Revolving door between politics and big pharma explained | Bijlage 138 Ingrediënten Vaccins | Bijlage 139: Medisch scheikundige geeft drie redenen waarom hij zijn kinderen niet laat vaccineren | Bijlage 140 Ryan's story | Bijlage 141 NVKP lezingen dr Hans Moolenburgh | Bijlage 142 HPV vaccine | Bijlage 143 Dr. Hans Moolenburgh over fluoride | Bijlage 144 Baby dies three days after getting six vaccines | Bijlage 145 Interview Trouw met Dr Hans Moolenburgh | Bijlage 146 Jacob van Lennep | Bijlage 147 Flow chart "to believe or not to believe medical or nutritional advice" | Appendix 148 The case experts make against vaccines | Apendix 149 Dr Mercola article: Experts admit Zika threat fraud | Appendix 150 Sudden deaths among health advocates | Appendix 151 Thimerosal | appendix 152 Herd immunity? | Appendix 153 Formaldehyde in vaccines | Appendix 154 Why doctor's say "Do not take the flu shot!" | Bijlage 155 Vaccineren? Natuurlijk niet! En wel hierom: | Appendix 156 Vaccine makers bypass WHO regulations | Bijlage 157 Het probleem van overbehandeling bij borstkanker | Bijlage 158 Chemotherapie vermoordt u | Bijlage 159 Borstbesparende operatie beter dan amputatie voor overlevingskansen bij borstkanker | Appendix 160 Vaccine induced bone fractures | Bijlage 161 hulpstoffen in Vaccins toegegeven door CDC | Appendix 162 meningitis: symptoms, how to prevent, how to treat | Appendix 163 Training of nutrtionists often shady | Appendix 164 Molecular Biochemist Dr.Lucija Tomljenovic, PhD, explains why vaccines not only don't work, but are extremely harmful and can be lethal as well | Appendix 165 CDC knew about MMR vaccine autism link as early as 1999, but covered it up | Appendix 166 Scientists at the vaccine safety debate January 2011 | Appendix 167 Vaccinated children 5 times more likely to contract auto immune diseases | Appendix 168 Before and after vaccine: this is what mass brain destruction looks like | Appendix 169 Hepatitis B | Appendix 170 Countries where vaccines are not mandatory and the nazi roots of vaccines and drugcompanies | Appendix 171 The dangers of soybean oil | Appendix 172 Vaccines do not protect against Measles | Appendix 173 HPV vaccine | Appendix 174 Hoogleraar Peter Gøtzsche over corruptie in de farmaceutische industrie | Appendix 175 Dr Arlan Cage | Appendix 176 How vaccines damage your immune system | Appendix 177 Vaccines are not tested properly | Appendix 178 Documentaries exposing pharma fraud | Appendix 179 Dr Suzanne Humphries | Appendix 180 Dr Russel Blaylock: Vaccinations can kill you or ruin your life | Appendix 181 Doctors who clearly explain why vaccines are neither safe nor effective | Appendix 182 Dr Sherri Tenpenny | Appendix 183 Alan Phillips attorney Vaccine Rights | Appendix 184 Dr Rebecca Carley | Appendix 185 Vaccines bargain basement of the medical industry, says Maurice Hilleman (who developed 36 vaccins) admits AIDS and Cancer causing virusses were added to vaccines | Appendix 186 Many independent studies show vaccine dangers, Damages paid by pharmaceutical companies for vaccine damahge | Appendix 187 The truth behind Vaccinations | Appendix 188: Guess what happened to Nazi war criminals responsible for the genoside of millions: After aquittal or a short prison sentence they went back to being CEO's for big Pharma! | Appendix 189: Mercola: What?s the Right Dose of Exercise for a Longer Life? | Appendix 190 What happened to Dr Mercola? | Bijlage 191: hoofd RIVM zegt Kindervaccinaties veroorzaken hersenvliesontsteking

Laatste wijziging op: 09-07-2013 17:35