About Hammers and Men

By Anna Von Reitz

When a man picks up a hammer, it is impossible to tell if he is going to build a new house for a widow or bash someone’s head in. 

In the same way, when a man occupies an office it is impossible to tell what he is going to do with it.  All we have to judge any candidate is his words and prior actions.

Then too, people can change. 

We all know profoundly evil men who have nonetheless done good deeds, and equally good men who have faltered and done terrible things.  

So where do these facts leave us?  

It takes a long time and many waters before a man has my trust, and even then, I live with the knowledge that my trust could, possibly, be misplaced. 

When we first brought our complaints to the Holy See they were ignored.  We brought forward the fraud and the harm it was doing, but there was no reply and no action to correct. 

Ten long years of correspondence and diplomatic efforts later, Pope Benedict XVI took action, and three years after that, the Romanus Pontifex was liquidated: June 12, 2011. 

Francis has followed and continued the action Benedict began with his own quiet but determined effort to reform administration of the Church and clean up the aftermath of the liquidation. 

Both these men did exactly what you would expect in a decent world.  They did the right thing, while still protecting the Church and its membership.  

I wouldn’t ask more and I wouldn’t expect more of them.  

Do I help and “serve them” in the cause of liquidating the Romanus Pontifex and correcting the Great Fraud?  After spending over ten years of my life advocating that they take these actions?  

What kind of piker would advocate that someone take an action for over ten years, and then refuse to help them do it?  Uh-duh?  

I will help anyone correct their mistakes.  Gladly.  I will help anyone do what is right.  No regrets.  When Benedict asked for help explaining the situation to his employees and to agency affiliates and to politicians— I wasted no time.  I fully admit that I used his good name and good offices to scissor kick and pry loose a long, long list of officials and business leaders, too, all in the cause of bringing the Great Fraud to an end.  Yes, I did act as his private attorney in this matter, and would do so again in a heart beat.  

I am proud of what Benedict did to divest the Church and end the fraud.  I am proud of Francis, too, though he is very cautious and protective of the Church.  I don’t blame him.  They’ve already done what had to be done for their parts.  And now, it’s up to you.  

Every church worldwide that incorporated itself in order to escape taxation has fallen victim to the same scheme and bound itself in the same way.  Week after week and month after month, I struggle to explain that the churches were never subject to taxation in the first place.  They were simply deceived into subjecting themselves to taxation in exchange for a promise that they would be exempt from taxation.  

How silly is that?   

Let’s see, I am already a private entity and exempt from taxation, but if I sign all this paperwork and submit to all these reporting requirements and supervision by “the government”, I will be exempt from taxation?  

That’s how stupid we have all been, not just the Catholics. 

It’s true we were defrauded and preyed upon in breach of trust, but now that we know that, we are responsible for taking action to correct the situation.  

There is a duty involved here.  A duty to oneself and to mankind.  A duty to the law, also, for once you are aware of a crime, you must report and oppose it, or you become an accomplice to it. 

That’s why no matter how scared we were or how hopelessly overshadowed by the immensity of the evil, we had to speak up.  And keep on speaking up. We had to take action, too. It wasn’t enough to research and whisper among ourselves. We had to walk into the lion’s den.  

So we told the Popes and we told the Queen and we told the Secretary Generals and we told the Heads of State and the Kings of the Earth and the politicians and the bureaucrats.  We told the FBI.  We told every President from Clinton to Trump.  And now we are telling you, so that you have to take action, too— to uphold the actual Public Law, to save yourselves, your families, and your country, to do what is right and oppose the pirates and the charlatans. 

You either do your duty to mankind, as the Popes have, or you admit that you are part of the problem and a friend of the evil that has infested High Places and run the world amok for 150 years.  

Karen Hudes and various others have attempted to paint me as a sycophant and “servant” of the Pope have missed their mark; in this matter, the Popes have served me, and I have served our mutual cause, which is to bring an end to this betrayal of the public trust and this festering criminality, while they, the banks and courts, fall short of doing their actual duty and taking the actual actions required of them. 

Let me point out that the World Bank and BIS and IBRD and the Federal Reserve are all grossly complicit in creating, promoting, and benefiting from the enslavement and misery and continued poverty of most of mankind and that they have no excuse for their failure to do the work that was entrusted to them at the end of World War II.  And they have done nothing appropriate to correct. 

Instead of following through and doing their duty to mankind, they played footsie among their little “in-crowd” cronies and grew richer and richer themselves, at the expense of everyone else.  Their sins are as scarlet and though they know the truth they prance around and try to avoid confession, yet expect to be forgiven while they sit and twirl and block correction.  

The banks and their bought-and-paid-for collection agents, the courts and “justice agencies”, are now the problem.  The Popes did their duty seven (7) years ago.  They aren’t the obstruction blocking progress now.  Well might Karen Hudes try to excuse herself and her bosses and keep on blaming the Popes and anyone else they hope to smear with their own dirty brush.  Try.  But facts are facts. 

We are left with the picture of the banks as complacent criminals, stuffing cookies into their bulging mouths as fast as they can stuff, hands still in the cookie jar, gorging like pigs while the actual asset owners starve, thinking that they are immune from prosecution.  If you are to believe your eyes and accept this state of affairs— they are immune from prosecution, until we all decide otherwise. 

Meanwhile, ask yourselves what Karen Hudes and the World Bank have actually done with their hammers both before and after 2011?  How many homes have been illegally foreclosed upon?  How many actual asset accounts have been seized under false pretenses?  And who has been paid a thin dime in relief and reparations?  

The criminality just goes on and on and on. 

And the politicians are milling around nervously trying to judge just how much of this garbage we are going to put up with and how to keep their own bread buttered.  

We hear about a lot of indictments, but until criminals are actually being put behind bars and brought to justice, that’s just wind in the trees.  It’s been twenty years, and I am still waiting. 

And as for me, I am not a Catholic.  I don’t have to be a Catholic.  If the Catholics are doing the right thing by mankind, I will stand with them and be proud to do so.  In this case, with respect to correcting the Great Fraud, the Holy See is the only government on Earth that has actually, factually done anything substantive to make correction.  And they took that action seven years ago and have followed up with additional action since. 

So it is Popes and Catholics everywhere— Score 10.  
All the secular governments — Score 0.
All the Protestant Churches taken together — Score 0.

And that’s the public record as of March 1, 2018.  Like it, lump it, or do something about it.  
See this article and over 800 others on Anna’s website here: www.annavonreitz.com
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How to Grow Marjoram

By Dr. Mercola

Even if your cupboard is stocked with a few dozen of the most common spices and herbs, chances are marjoram is not one of them. One reason may be that many confuse it with oregano, in part because their botanical names and traditional monikers are similar. As The Spruce explains:

“In the Mediterranean, oregano is also known as wild marjoram, but that doesn’t mean it is marjoram. Marjoram’s botanical name is Origanum majorana, so it is the same genus as oregano but it is a different species. Marjoram’s gentler flavor is sweeter than oregano, which is slightly woodsy with a warm and aromatic taste. And marjoram’s aroma is not quite as pungent as oregano’s.”1

To add to the confusion, both are perennial, their origins are based in the Mediterranean, and they can look very much alike. Marjoram, for its part, usually grows 12 to 20 inches high, depending on the variety, with woody stems and symmetrically placed leaves. Sweet marjoram is Origanum majorana, while oregano’s scientific name is Origanum vulgare. Harvest to Table2 explains that marjoram leaves are oval with a gray-green cast, while oregano leaves are taller and broader as well as oval and dark green.

As mentioned, oregano is also sometimes known as “wild marjoram,” so when looking for a marjoram plant, make sure you know for sure that’s what it is. Varieties include golden marjoram, golden tipped marjoram, dwarf, French and sweet. That explains why some bear flowers that range from white to pink to lavender.

One way to differentiate marjoram is described in one of its earliest names — knotted marjoram — as the very tips of the plant are tangled where the flower buds will appear. Ancient Greeks used marjoram garlands for brides and grooms to wear on their heads.

Uses for Marjoram

In cooking, oregano is famous for its use in pizza and pasta dishes, with its strong “piney” taste. Marjoram is both milder and sweeter and can be cooked using different methods, such as roasted in meats or sautéed in vegetables, and adds complexity to soups and marinades.

You may detect marjoram’s distant relationship to the mint family of plants, as well. The milder flavor makes marjoram an herb you can use confidently in both fresh and cooked dishes, pairs well with cheese, eggs and potatoes, and is delicious sprinkled on cold salads and used in dips.

Marjoram is grown as an herb to flavor dishes but, just as importantly, imparts several impressive health advantages. It’s known as an anti-inflammatory that increases digestive enzymes for improving problems with tummy troubles, and benefits your heart due to its ability to maintain normal blood pressure and optimize cholesterol levels.

It also contains compounds that are antifungal, antiseptic, antiviral and antibacterial, which makes adding it to your food good for staving off a number of illnesses, including cold, flu and even food poisoning and staph infections. As an essential oil, marjoram has been identified for its ability to reduce insomnia, stress and anxiety and overall, lift your mood and sense of well-being. Organic Facts3 adds that marjoram is good for improving brain function and may help prevent age-related decline and dementia.

Growing Marjoram for Its Culinary and Nutritional Benefits

While marjoram is a perennial herb, meaning it comes back year after year, in colder climates it won’t; it doesn’t take kindly to freezing temperatures, so where frost is imminent, marjoram is considered an annual. However, it’s easy to propagate from stem cuttings and can be grown just as easily indoors or out. The “Cliff Notes” on growing marjoram are fairly straightforward, according to Planet Natural:4 It requires full sun or partial shade; rows should be spaced 8 to 12 inches apart with the same distance between plants.

When planting the seeds outdoors, marjoram should germinate in about 10 days and reach maturity in 70 to 90 days. According to the University of Illinois Extension,5 you can also soak your marjoram seeds overnight to speed up the germination process. As it happens, however, marjoram is one of those plants that thrives even in poor soil if the soil is also able to thoroughly dry in between waterings. Marjoram grows fairly quickly and should remain constantly availabile when it’s continually harvested.

It also tends to sprawl, making it an attractive plant to enhance your overall garden theme. This herb also grows well indoors in containers, and it does well on a south-facing window sill.

An alternative to growing marjoram from seeds outdoors is to grow indoors under grow lamps, which you could begin a few months before spring, but unfortunately, only half of them will germinate, according to Mother Earth News. They also grow very slowly compared to outdoors under the sun, so a faster, easier way would be to buy new plants in the spring. In addition:

“Take care not to overwater marjoram, but watch closely for signs of drought stress, too. Plants that wilt for more than a few hours in midday need more water. Cut stems back often to encourage your plant to branch, or wait until just before the flower buds form to harvest them in bulk by shearing the whole plant back by two-thirds its size.”6

Troubleshooting When Growing Marjoram

Good air circulation is important to discourage pests like aphids and spider mites, especially in areas where high humidity is a problem, so a little wider plant spacing might be necessary. Steps to minimize problems with such pests in your garden usually require forethought and action sooner rather than later, including:

  • Keep dried leaves and other debris cleared away from the ground herbs like marjoram are growing in, as they, too, may carry “alternate hosts.”
  • If you see one or more plants severely infested with pests, remove them immediately, place them in a plastic bag that ties securely and put them in the trash for removal from your premises.
  • Treat your plants with organic neem oil or a mild soap suds spray, remembering to spray the ground around the plants, stems and the underside of leaves. Repeat the process after it rains (after moisture dissipates) and once a week.

A good, homemade version of seed-starting mix, inspired by Rodale’s Organic Life,7 suggests combining the following items found online or at most garden centers:

  • 4 parts organic compost (you can also make your own)
  • 1 part perlite, a mineral
  • 1 part vermiculite, another good mineral
  • 2 parts coir, or coconut fiber, an alternative to peat moss

To discourage rot, wilting, black spots or other types of plant diseases, water minimally (drip irrigation is a good idea) and use sulfur dust to slow the progression of the disease. On a positive note, in the garden, marjoram draws butterflies and other beneficial insects.

Propagating Marjoram Through Root Cuttings

Besides perpetuating your healthy marjoram plants by digging them up and taking them indoors to plant in pots when frost is imminent, Mother Earth News further advises:

“Most marjoram plants are grown from cuttings, so they are well rooted and ready to grow as soon as you transplant them into warm soil. After the last spring frost, set out plants in full sun, in soil that is gritty and fast draining with a near-neutral pH.”8

When cuttings are taken in midsummer in order to root them, marjoram should regroup quickly enough for you to get a second cutting of sprigs by early fall. Three-inch-long stem tips sans flower buds can be perpetuated nearly indefinitely by taking a few easy steps, then repeating the process:

  • Remove all but the topmost six or eight leaves from each sprig.
  • Place the cut part of the stems in moist seed-starting mix.
  • Place the “starts” in a warm, shady spot, keeping them constantly moist.
  • In about three weeks, vigorous new roots will be visible, which should be transplanted to 6-inch pots filled with potting soil, and transfer to larger pots when the main stems grow to 5 or 6 inches in height.
  • In a few weeks, pinch back the tops to encourage branching, which should continue through the fall, winter and spring, at which point new cuttings can be taken to transplant into your outdoor garden.

How to Dry Marjoram (and Other Herbs)

To dry sprigs of marjoram, choosing stems that look as if they might flower soon will help perpetuate the plant so it doesn’t flower and go to seed too quickly. (That’s also when the flavor is considered “peak;” however, even the flower buds are edible and add a lovely, fragrant essence to vinegars and to make olive oil-based dressings.) Line up 3-inch-long marjoram sprigs on a dry baking sheet, place in an oven set at 150 degrees Fahrenheit and bake for two or three hours.

This method retains both the essential oils in the herb as well as the vibrant green color. Store the stems with their leaves intact sitting upright in a jar or similar container in a cool dark place. As an alternative, you can cut small bundles of the herbs, tie them together with twine or burlap, and hang the bouquets upside down in a dark, well-ventilated room, preferably not touching other bundles you may have drying.

When dry, you can also strip the leaves from the stems and store them in a dry glass jar away from sunlight. Unlike some other herbs, the dried version imparts nearly the same essence as the fresh leaves. Whenever you need a little extra flavor, just strip off the leaves in the equivalent of a teaspoon or two, depending on the amount needed. If you have any left over, use it in a fine mesh bag in sachets, potpourri or floral wreaths.

How to Grow Bok Choy

By Dr. Mercola

Long a staple in Asian cuisine and embraced within traditional Chinese medicine, bok choy — also known as bok choi, pak choi or pak choy — is now recognized worldwide. This green leafy vegetable closely related to cabbage is characterized by large lettuce-like leaves on top and creamy, celery-like stalks on the bottom. Bok choy leaves are smooth and tender, with a flavor somewhere between cabbage and chard.

The entire vegetable is edible, and when served raw or lightly blanched, bok choy adds a satisfying crunch to salads, stir-fries and soups. Koreans love to ferment bok choy with daikon radish, garlic, ginger and scallions to make a traditional spicy side dish called kimchi. Others enjoy shredded bok choy as a coleslaw. It is also delicious when sautéed with ginger and garlic.

While you will likely find it and other varieties of Chinese cabbage in your local grocery store, you may want to try growing your own. Because bok choy matures quickly and regrows easily, you won’t regret the time spent cultivating this tasty, nutrient-dense vegetable.

How to Recognize Bok Choy

Bok choy (Brassica rapa) is a type of Chinese cabbage related to other cruciferous vegetables like broccoli, cabbage, cauliflower and kale. Bok choy is characterized by broad green leaves flaring outward from an upright head. Its stalks, which resemble a fatter type of non-string celery, can be either green or white. Bok choy flower stalks emerge from the center of the plant during warm weather and can shoot up to be twice the size of the plant.

Similar to broccoli, bok choy flower stalks are characterized by brilliant yellow clusters resembling the ribs of an umbrella. The appearance of flower stalks may indicate the end of life for this cool-season vegetable. Flowering also signals the arrival of tougher, more fibrous leaves, a bitter aftertaste and, eventually, the end of the leaf harvest.

That said, some find the flower stalks to be tasty, suggesting these tender shoots possess a flavor similar to broccoli rabe. The size of mature bok choy plants depends on the variety grown. Typically, baby bok choy is less than 10 inches tall, with a stalk diameter of about 2 to 4 inches. Standard (or large) bok choy varieties reach 1 to 2 feet tall and have an average stalk diameter of around 6 inches.

Getting Started With Bok Choy

Here’s what you need to know to grow bok choy in containers or your vegetable garden:1,2

  • Bok choy is a biennial and somewhat winter hardy
  • When covered, it may survive in U.S. Department of Agriculture hardiness zones 4 to 7
  • As a cool-season crop, bok choy will quickly flower and bolt to seed when temperatures warm up in the spring

Soil: Bok choy will flourish in well-draining soil with lots of rich, organic matter. If your soil is lacking nutrients, use an organic fertilizer high in nitrogen. While bok choy can survive in a soil pH ranging from 6.0 to 7.5, a pH in the 6.5 to 7.0 range is ideal.

Sowing indoors: To get a jump-start on the growing season, start bok choy seeds indoors about four to five weeks before the last expected frost in your area. Plant seeds one-half inch deep, spaced 1 inch apart. Bok choy seeds germinate quickly, usually within four to eight days.

Sowing outdoors: You can direct seed bok choy outdoors, in containers or your garden bed, beginning one to two weeks before the date of your last expected frost. The planting instructions for indoor sowing also apply outdoors.

Sun: While bok choy can handle full sun, it will thrive in partial shade. So, plan for your plants to receive three to five hours of sun daily. In summer, partial shade can prevent your plants from premature bolting.

Thinning: For best results you will want to thin plants when they have a couple of inches of growth. For full-sized bok choy, thin to allow for at least 6 to 8 inches of spacing between plants. The thinned plants are edible and will be tender and delicious, so be sure to eat them!

Transplanting: Bok choy transplants do better when you wait until nighttime temperatures are consistently maintained above 50 degrees F. If you move them outdoors in cooler temperatures, be sure to cover them. When exposed to frost or prolonged cold temperatures, bok choy plants may mistake it for winter and start to bolt as soon as the weather warms up.

Water: When planting bok choy, be sure to water your starter soil and garden bed well both before planting the seeds and immediately after. During the growing season, bok choy requires consistent watering, especially in the fall. Dry conditions will result in less juicy ribs and may also cause premature bolting.

Bok Choy Pests and Problems

Fortunately, bok choy is not usually affected by the common diseases that damage other members of the brassica (cabbage) family.3 It can, however, be disturbed by many of the insect pests, including cabbage loopers and cabbage worms, common to other cabbages. Use floating row covers to minimize damage from those pests as well as flea beetles, which can riddle the leaves in early spring. Aphids, slugs and white flies can also do harm to bok choy leaves.

Four Ways to Grow and Harvest Bok Choy

According to Rodale’s Organic Life, you have your choice of four basic ways to grow and harvest bok choy:4

1. Baby bok choy: Plant seeds for these fast-maturing dwarf varieties 3 to 4 inches apart in every direction. Slice entire mini-heads off at the soil level when they reach a desirable size or as soon as you see the tip of a flower stalk rising out of the center of the plant. For a continuous supply, you can plant a few dozen seeds every two weeks throughout the spring and, if desired, again in midsummer to fuel your fall harvests.

2. Baby bok choy greens. Ready to harvest in as little as 30 days, baby leaves are the speediest way to grow bok choy. You’ll want to plant about 60 to 100 seeds per square foot in your garden. As soon as the plants reach 4 to 5 inches tall, you can begin harvesting the leaves by cutting about 1 inch above the base of the leaves.

After the initial cutting, your plants should continue to grow more leaves, allowing for at least one or two more harvests. For a continuous supply of fresh greens, be sure to plant new seeds every four to six weeks throughout the growing season.

3. Individual ribs and leaves. For this method, you should cultivate bok choy as you would for whole, mature plants (see below), but start harvesting as soon as the first outer leaves present with fat crisp ribs. This usually happens in about 45 to 60 days after seeding.

For intermittent harvesting (as for individuals and small families), bend individual leaves away from the plant and gently press down on the base of each rib to separate it from the central stem. For a continuous supply, plant a few seeds every four weeks throughout the spring and again in midsummer if you want a fall harvest.

4. Whole mature plants. This method requires the most patience since large bok choy plants can take from 60 to 80 days to fully mature. As mentioned, you can shorten the time in the garden by starting seeds indoors and transplanting when overnight temperatures stabilize around 50 degrees F. For a continuous supply, plant a few seeds every two weeks during springtime and again beginning in midsummer if you want a fall harvest.

Types of Bok Choy and Tips on Harvesting

Given proper growing conditions, and depending on the variety, weather and climate, the most common types of bok choy reach maturity in about 45 to 60 days. Despite the availability of literally dozens of varieties, seed packets may be generically labeled “bok choy,” without reference to a specific variety name. When identifiable, a few of the varieties you may want to consider planting include:5,6

  • Black Summer: A dark-leafed variety maturing in 45 days, which is ideal for fall planting and winter harvesting
  • Ching-Chiang: Quick-growing dwarf known to produce 14-inch plants with smooth, medium-green leaves in about 40 days
  • Joi Choi: Medium-sized plant maturing in 45 to 55 days that is valued for its resistance to bolting and cold temperatures
  • Mei Qing Choi: Fast-growing hybrid dwarf ready in 35 to 45 days
  • Win-Win: Producer of extra-large dense heads in about 52 days and slow to bolt

The best technique for harvesting bok choy is to use a sharp knife to slice the plants off about 1 inch above the ground. (Remember, using the right knife can increase nutrients.) In doing so, bok choy will automatically regrow a second time. The new crop will be characterized by smaller, yet equally tasty, leaves and stalks.

Eating Bok Choy

Besides using it in stir-fries, raw bok choy adds a satisfying crunch and loads of nutrition to salads or sandwiches. Feel free to eat it raw as you might celery sticks, or add it to soups and stews. While some steam it and eat it with a little salt and pepper, others enjoy sautéing it with ginger and garlic. In virtually any recipe, you can substitute bok choy for other cabbages — as in coleslaw, for example. As with the Korean specialty kimchi, bok choy can also be fermented. If that sounds appealing, check out my Korean kimchi recipe.

Health Benefits of Bok Choy

As a dark green leafy vegetable, bok choy is a rich source of vitamins A, C and K, as well as minerals such as calcium and iron. Due to its standing as a nutrient-dense food, bok choy is featured on my Healthiest Vegetables List. Following are some of the health benefits of bok choy:7,8

Builds healthy bones

The calcium, iron, magnesium, phosphorous and zinc in bok choy, as well as its healthy amounts of vitamin K, support your body in building and maintaining healthy bone structure and strength.

Decreases blood pressure

Calcium, magnesium and potassium, all of which are present in bok choy, have been found to decrease your blood pressure naturally. One cup of bok choy contains about 20 percent of your recommended dietary allowance of potassium, which acts as a vasodilator to relieve tension on your blood vessels, thereby reducing the strain on your cardiovascular system.

Encourages immunity

The vitamin C found in bok choy helps stimulate the production of white blood cells, while selenium also plays a role in fighting infection by stimulating production of your body’s killer T-cells.9

Improves eyesight

Bok choy is a good source of vitamin A, including the carotenoids lutein and zeaxanthin — antioxidants known to protect your eyes and lower your risk of age-related macular degeneration. Vitamin A has long been associated with eye health and the prevention of macular degeneration and oxidative stress in the retina.

Possesses anticancer properties

Bok choy and some of its cruciferous cousins are known to possess anticancer properties through the presence of powerful antioxidants like vitamins A and C and phytonutrients such as isothiocyanates, lutein, sulforaphane, thiocyanates and zeaxanthin, which stimulate detoxifying enzymes and may protect against cancers of the breast, colon, lung and prostate. Folate and selenium also play anticancer roles.

Promotes healthy skin

Bok choy’s rich stores of vitamin C support your body’s need for collagen, which is vital for healthy, supple skin. Vitamin C is a powerful antioxidant useful for preventing skin damage caused by pollution, smoke and sun. Vitamin C also promotes collagen’s ability to reduce wrinkles and the signs of aging by improving the overall texture of your skin. The iron and zinc in bok choy also play a role in collagen production and maturation.

Whether you’ve been enjoying bok choy for years or have yet to try it, it’s a tasty, nutrient-dense vegetable well worth your time. As you make plans for your garden this year, I hope you will consider growing bok choy. If you do grow your own, you might want to try fermenting it, especially given the many benefits of fermented foods.

Dr. Michael Salla, Exopolitics.org 3-1-18… “Human Cloning about to be Unleashed upon the World”

Dr. Salla has brought out another item that apparently has “popped up” in the MSM. Cloning… Human cloning. Many of us are quite aware that cloning explains a lot of things about what’s going on.

As always with Dr. Salla’s articles, I’m posting 1/3 of the article, highlighting from the full article, and linking to the original at the end.

“A February 28 report by the New York Times describes how Barbara Streisand paid $50,000 to have two clones made of her favorite pet dog that passed away last year. The story reveals how open source cloning has been quietly developed in scientific laboratories over the last 20 years, and is opening the door to human cloning becoming a reality…

“The first dog was cloned in 2005 by South Korean researchers at Sooam Biotech. This was followed in 2008 by a California company partnering with the South Koreans which successfully cloned three puppies from a group of five dogs.

“The fact that over 600 dogs have been cloned so far by a Korean researcher made infamous for claims about cloning humans, suggests it is only a matter of time before human cloning becomes a reality. However, according to a number of whistleblowers, cloning has been occurring since at least the 1970’s… It is the claims of Michael Wolf that are next worth considering since he says he was involved in the creation of the first human clone in a classified research facility. Chris Stonor wrote an article summarizing an interview with Wolf in October 2000:

“…more recent whistleblowers who have come forward to claim that human cloning has been around for decades in classified projects include William Tompkins, Corey Goode and Emery Smith. It is generally accepted that classified research projects are typically two or three decades ahead of their open sources equivalents. Therefore, the revelations of Beter, Wolf, Tompkins, Goode and Smith concerning the existence of human cloning experiments going as far back as the 1970’s, if not earlier, have just been scientifically vindicated by the New York Times story.

“It’s very likely that the New York Times story on Streisand is preparing the general public for human cloning as a future commercial enterprise, despite the many ethical issues it raises.”


Human Cloning about to be Unleashed upon the World

A February 28 report by the New York Times describes how Barbara Streisand paid $50,000 to have two clones made of her favorite pet dog that passed away last year. The story reveals how open source cloning has been quietly developed in scientific laboratories over the last 20 years, and is opening the door to human cloning becoming a reality in the near future. This is not a surprise given multiple whistleblower claims that human cloning was developed by the 1970’s in highly classified military projects.

The New York Times describes how cloning has evolved since “Dolly the Sheep” who was born in 1996. The New York Times tracks how research shifted over years to clone “about two dozen other mammal species, including cattle, deer, horses, rabbits, cats, rats — and yes, dogs.”

The first dog was cloned in 2005 by South Korean researchers at Sooam Biotech. This was followed in 2008 by a California company partnering with the South Koreans which successfully cloned three puppies from a group of five dogs. By 2015, Sooam Biotech, had cloned over 600 dogs according to reports from Business Insider and NPR.

The lead Korean scientist behind the cloning is Hwang Woo Suk, who became infamous for fraudulently claiming he had cloned human embryos in 2004. Despite his fall from scientific grace, no one is doubting that he is successfully cloning dogs.

NPR reports that the cloning process is successful in about one in three attempts, and raises many ethical concerns about the number of miscarriages and the sickly pups that are eventually born.

This did not deter Streisand who used either Sooam Biotech or another Texas based company, her publicist did not reply to the New York Times about which one cloned her dog.

The New York Times summarized an interview Streisand gave with Variety Magazine about her two cloned puppies, which suggested she was satisfied with the results:

In her interview with Variety, Ms. Streisand revealed that two of her three Coton de Tulear dogs were clones. Specifically, the magazine reported that the dogs — Miss Violet and Miss Scarlett — had been cloned from cells taken from the mouth and stomach of Ms. Streisand’s late dog Samantha, who was 14 when she died last year.

Miss Violet and Miss Scarlett “have different personalities,” Ms. Streisand told Variety. “I’m waiting for them to get older so I can see if they have her brown eyes and her seriousness.”


The fact that over 600 dogs have been cloned so far by a Korean researcher made infamous for claims about cloning humans, suggests it is only a matter of time before human cloning becomes a reality.

However, according to a number of whistleblowers, cloning has been occurring since at least the 1970’s. Dr Peter Beter was appointed by President John F. Kennedy to serve as General Counsel for the Export-Import Bank of the United States, a position he held from 1961 to 1967. In an audioletter dated May 28, 1979, Dr. Beter said:…

Read more at Exopolitics.org…

New Study: Cleaning Products Are As Damaging As Smoking 20 Cigarettes A Day

This article was put together by the Greenmedinfo Research Group, from Greenmedinfo.comFor more news from them, you can sign up for their newsletter here

A surprising new study on the long-term health effects of cleaning products found that inhaling sprays and other chemical cleaners at home or work may be as damaging to lungs as a 20-year, pack-a-day smoking habit

Scientists at the University of Bergen in Norway led an international team of researchers on a mission to explore health risks associated with a very common task: housecleaning. While the harms of chemical exposures are well known to science, little research has been done on the effects of repeated use of common household cleaners, such as those used by millions of people every day when cleaning the home or office. These findings illustrate the unknowing risks we take with common chemicals, whose use has become so ubiquitous with “clean,” we don’t question the safety of occasional use. But what we might consider “occasional” could be more than enough to do lasting harm to the body.

The study, released in February 2018, investigated the long-term effects of cleaning with commercial products, on lung function and airway obstruction. Numerous prior studies have linked inhalation of cleaning products with increased risk of asthma, prompting researchers to question the impact to average people from conducting routine cleaning, defined as more than one time per week, either at home or at the workplace.

The research, published in the American Thoracic Society’s American Journal of Respiratory and Critical Care Medicine, tracked 6,230 middle-aged men and women over the course of twenty years. A questionnaire by the European Community Respiratory Health Survey (ECRHS) was given three times during the study, regarding cleaning activities and types and frequencies of products used. Participants took an entrance screening that defined their cleaning activity as “not cleaning,” “cleaning at home,” or “occupational cleaning.” They were also asked if they used a “cleaning spray” and/or “other cleaning product” more than one time per week. Baseline lung function measurements were taken at the start of the research period via spirometry, a basic lung function test that measures the amount and/or speed of air that can be inhaled and exhaled. Spirometry measured two factors: Maximum Forced Vital Capacity (FVC) and maximum Forced Expired Volume in one second (FEV1). A bronchodilator test was performed to measure airway obstruction. Individuals with measurable airway obstruction were excluded from analyses. Upon conclusion of the study, data were analyzed and adjusted for potential confounders, such as impact of cigarette smoking on lung health.

The findings are alarming for what they show, and unexpectedly gender-specific. Women who cleaned at least once per week, whether at home or occupationally, suffered significantly more decline in overall lung function across all markers, as compared to women who did not clean. This decrease in lung capacity was made worse by using sprays and other cleaning agents at least one time per week. The prevalence of doctor-confirmed asthma increased in women between the first and second phases of the study. Airway obstructions increased between the second and third phase of the study period, although this did not appear correlated to use of chemical cleaning agents. Other particulate that is disturbed during cleaning activities, such as household dust and debris, may be a factor in this increase.

Interestingly, cleaning was not significantly associated with lung function decline in men, or with airway obstruction. Researchers noted that this may be due in part, to men being under-represented in the sample group, at just 47% of participants. They speculated that men are likely to experience different exposures than women, i.e., engaging in industrial cleaning, an activity researchers admitted their entrance questionnaire might not have captured, leaving the “occupational cleaning” category with few male participants. Perhaps a better explanation lies in the fact that women do most of the household cleaning. Among the 3,298 female participants, a large majority (85.1%) reported that they are the person cleaning at home, compared to just 46.5% of the 2,932 male participants. Additionally, a significantly larger percentage of women reported occupational cleaning: 8.9% or 293 women, versus 1.9% or 57 men. Finally, researchers noted that women have demonstrated in studies to be more susceptible to other mixed chemical exposures, such as tobacco smoke and wood dust, indicating that less exposure is needed for women to develop exposure-related illnesses.

Perhaps the most surprising finding in this study is the high-level of impact observed to overall respiratory function in women. Researchers summarized that the extent of measured damage for women who cleaned was equivalent to smoking a pack of cigarettes every day for twenty years. It’s important to note that most of the persons cleaning at home had never smoked or had smoked less “pack-years” (determined by length-of-time and number of packs-per-day) than the other two exposure groups (“not cleaning” and “occupational cleaning”). In this sense, men were less immune: men who cleaned at home had more doctor-diagnosed asthma than men in the other two groups.

And what about the cleaning chemicals at the root of this damage? According to researchers, “Cleaning agents have known irritative effects and potential for causing inflammatory changes in the airways.” This appears to be especially true for women. The mode of chemical cleaner—be it spray or other liquid—was not statistically relevant, only that a chemical cleaner was used. Consider next that many people use multiple cleaning and freshening products in the course of a thorough housecleaning. Windex for glass, Easy-Off for the oven, an antibacterial or bleach-spray for the counters, and let’s not forget the always-emitting, toxic air fresheners that keep the house smelling perpetually “clean.” We even wrap ourselves in chemical residues, thanks to toxic detergents and fabric softeners that are the standard operating procedure in most American households. There are hundreds, maybe thousands of toxic threats lurking in our homes and workplaces, and most of us are blind to these ongoing micro-exposures. As this gripping research into housecleaning shows, even the most common, mundane task can conceal hidden dangers. Women who cleaned with chemicals at least once per week had markedly decreased lung capacity after twenty years. It’s time to acknowledge that the threat of these chemicals is real and can lead to serious consequences for long-term health.

The good news is that natural alternatives are now easily accessible, even within mainstream channels. And not only are they far safer, they often contain botanical extracts that are more effective against chemical and antibiotic-resistant strains of bacteria than conventional cleaning formulations.

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