Simon Parkes 1-11-21… “11th January Update Current News”

A few items in this “second of one day” Simon Parkes message. Also the appearance of one of his cats… which I enjoy…

Curfew operating in Quebec. Much info about China has been discovered (Pelosi’s laptop?). Mentions the @SecPompeo Twitter account.

Simon has suggested watching @SecPompeo Twitter account.


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Weekly Health Quiz: Censorship and Back Pain

1 Which of the following medicinal plants is under investigation in human trials as a potential COVID-19 treatment?

  • Ginkgo biloba
  • Turmeric
  • Echinacea
  • Sweet Wormwood

    An antimalarial treatment made from the plant Artemisia annua (Sweet Wormwood) shows promise as a COVID-19 treatment and is now being investigated in human trials. Learn more.

2 According to U.K. Prime Minister Boris Johnson, the mutated SARS-CoV-2 virus that began circulating in the U.K. in September 2020 is:

  • Up to 70% more infectious than previous variants

    Days before Christmas, U.K. Prime Minister Boris Johnson announced there’s a new, mutated, up to 70% more infectious, strain of SARS-CoV-2 on the loose. As a result, London and the southeastern parts of England were placed under new, more severe, lockdown restrictions than previously voted on by Parliament. Learn more.

  • Half as infectious as previous variants
  • Twice as deadly as previous variants
  • Up to 70% less deadly than previous variants

3 Which of the following is the principal government biowarfare/biodefense facility in the U.S.?

  • Ames Laboratory
  • Fort Detrick

    Fort Detrick is the principal government biowarfare/biodefense facility in the U.S. Learn more.

  • Brookhaven National Laboratory
  • Lincoln Laboratory

4 Vitamin C has which of the following effects?

  • Antioxidant
  • Anti-inflammatory
  • Immunomodulating
  • All of the above

    Vitamin C has antioxidant, anti-inflammatory and immunomodulating effects that “make it a potential therapeutic candidate, both for the prevention and amelioration of COVID-19 infection, and as an adjunctive therapy in the critical care of COVID-19,” according to the authors of a landmark review. Learn more.

5 Censorship is:

  • Required for democracy to function
  • Necessary to protect public health
  • Anathema and a direct threat to democracy

    Censorship is anathema to a democratically run, free and open society. While there may not be a benefit to allowing misinformation to be disseminated, the risks of censoring are simply too grave to be justifiable. Learn more.

  • Important because people are too uneducated to reason their way through an argument

6 Which country recently reversed its guidance on vitamin D, saying there’s insufficient evidence to support the recommendation to take oral vitamin D for the sole reason of preventing or treating COVID-19?

  • United States
  • Norway
  • Ireland
  • United Kingdom

    In a recent COVID-19 guidance document, British health authorities reverse their stance on vitamin D supplementation for the purpose of reducing respiratory infections and COVID-19. The reviewers claim there’s insufficient evidence to support the recommendation to take oral vitamin D for the sole reason of preventing or treating COVID-19. Meanwhile, there is in fact compelling evidence showing that higher vitamin D levels reduce the risk of COVID-19 and improve outcomes among those infected. Learn more.

7 Which of the following is one of the most common causes behind back pain, disc degeneration and disc herniations?

  • Forward head position

    When your head is in a forward position, your body compensates. Your psoas major muscle goes into spasm, which rotates your pelvis. Your psoas major also connects to your lumbar intervertebral discs, which can contribute to herniation. Learn more.

  • Uneven leg length
  • Excessive lying down
  • Excessive walking or standing

Can an Onion a Day Keep the Doctor Away?

A 2019 survey of 2,000 people in the U.S. crowned corn the new favorite vegetable, with an approval rating of 91%.1 Onions followed not far behind with an approval rating of 87%, making it among the top five favorite vegetables. The survey found some of the least favorite vegetables included asparagus, mushrooms and eggplant.

Many experts believe that the first onions appeared in Central Asia. Most agree the vegetable has been cultivated for nearly 5,000 years and might be one of the first cultivated crops since they are easy to grow and transport, and have a long shelf life.2

Pliny the Elder catalogued how Romans used onions in Pompeii before being killed by the volcano. His documents showed that onions’ curative powers included the ability to induce sleep, heal toothaches and mouth sores and address vision problems. Others have documented their use in the treatment of headaches and heart disease.3

In the Middle Ages, onions were used to help relieve headaches, hair loss and help to pay the rent. The first pilgrims brought them on the Mayflower to America to cultivate, where they became one of the first products brought to market in New England.

Onions are a member of the allium family, which also includes garlic, leeks, shallots and chives.4 About 125,000 acres produce 6.2 billion pounds of onions each year in the U.S.5 The top producing states are California, Eastern Oregon, Idaho and Washington.

Other countries producing a large number of onions include Turkey, Pakistan, China and India. According to Live Science, the average person in the U.S. eats 20 pounds of onions each year.

Nutrient Value Basis of Onion’s Health Benefits

It’s likely the many health benefits derived from eating onions comes from the nutrient value of the vegetable. One small onion has just 28 calories, 6.5 grams (g) of carbohydrate and 1.1 g of total fiber. It also contains:6

  • Calcium, 16.1 milligrams (mg)
  • Magnesium, 7 mg
  • Potassium, 102 mg
  • Vitamin C, 5.18 mg
  • Choline, 4.27 mg

Onions are also surprisingly high in beneficial polyphenols.7 This group of plant compounds plays an important role in the prevention and reduction of diabetes, cancer and cardiovascular diseases. In a comparison of the polyphenol and antioxidant capacity between red and yellow onions researchers found the outer layers of the onions had the highest number of total polyphenols and flavonoids.

The outer layers of both types of onions also had the highest antioxidant activity. However, overall, the red onion had better antioxidant activity, with a higher number of total polyphenols and flavonoids that were associated with antioxidant activity. Onions have over 25 varieties of flavonoids that help prevent cellular damage contributing to chronic diseases such as diabetes and heart disease.

In addition to the calcium content promoting strong bones, onions may also relieve oxidative stress, which in turn decreases bone loss and can help prevent osteoporosis.8 Onions are also good sources of vitamins A and K, which in addition to vitamin C help protect your skin from ultraviolet rays. Vitamin C also helps your body produce collagen, a structural support for your skin and hair.

Prebiotic Compound Has Multiple Benefits

Prebiotics are indigestible fiber that help nourish the beneficial bacteria in your body. In turn, these bacteria help with digestion and absorption of your food, as well as play a significant role in the function of your immune system. One of these prebiotics is inulin, a water-soluble form of dietary fiber that’s found in onions.9

Inulin is found in thousands of species of plants, but most experts agree that chicory root is the richest source with up to 20 g of inulin per 100 g in weight. Jerusalem artichokes, garlic, asparagus and raw onion are also significant sources, with Jerusalem artichokes measuring up to 19 g and raw onion measuring from 5 to 9 g.10

Your gut thrives on adequate amounts of fiber as it helps improve digestive health and relieves constipation. In one study, researchers found those who took inulin had bowel movements with improved stool consistency,11 and another four-week study showed older adults experienced better digestion with less constipation.12

In addition to feeding the beneficial bacteria in your gut microbiome, inulin also demonstrates the ability to promote weight loss and reduce liver fat cells in people who are prediabetic.13

Since inulin is colorless, has a neutral taste and is highly soluble, manufacturers are adding it to food products to help increase the fiber content of processed foods.14 In a review of inulin studies published in U.S. Pharmacist, the data showed inulin also has an effect on mineral absorption and a potential effect on lipid levels.15

Several studies showed it helps improve calcium absorption, which is highly beneficial in the onion since it is also a rich source of calcium. Overall, the data on the effect on lipids were mixed as most studies had a small number of participants. However, past research has shown that soluble fiber does lower lipid levels.16

In one study of women who had Type 2 diabetes, the researchers found those who used insulin had better glycemic control.17 It also appears that flavonoid-rich foods such as onions may help inhibit the growth of H. pylori, a type of bacteria responsible for most ulcers.18

Allium Vegetables Linked to Cancer Prevention

Allium vegetables are popular in different dishes worldwide and some epidemiological studies have found an association between people eating large amounts of allium vegetables and a reduced risk of cancer, particularly in the gastrointestinal tract.19

The majority of these studies have come from mechanistic research, or studies that are “designed to understand a biological or behavioral process, the pathophysiology of a disease, or the mechanism of action of an intervention.”20

Some of these have been clinical trials evaluating the mechanism sulfur compounds in allium vegetables have on bioactivation of carcinogens and antimicrobial activities. In a review of the literature, researchers found:21 “Allium vegetables and their components have effects at each stage of carcinogenesis and affect many biological processes that modify cancer risk.”

In early 2019, a study published in the Asia-Pacific Journal of Clinical Oncology revealed the results of an analysis of 833 patients with colorectal cancer who were matched against an equal number of healthy controls.22 Demographic and dietary data were collected using interviews.

After the analysis, the researchers found that adults who ate high amounts of allium vegetables had a 79% lower risk colorectal cancer. Dr. Zhi Li, of the First Hospital of China Medical University, was the senior author, who commented on the results saying:23

“It is worth noting that in our research, there seems to be a trend: the greater the amount of allium vegetables, the better the protection. In general, the present findings shed light on the primary prevention of colorectal cancer through lifestyle intervention, which deserves further in-depth explorations.”

Angela Lemond, spokesperson for the Academy of Nutrition and Dietetics, agrees that foods high in antioxidants and which are “one of the richest sources of dietary flavonoids,”24 are important to good health:25

“Foods that are high in antioxidants and amino acids allow your body to function optimally. Antioxidants help prevent damage, and cancer. Amino acids are the basic building block for protein, and protein is used in virtually every vital function in the body.”

Quercetin Linked to Blood Pressure and Immune Function

Quercetin is another compound found in onions that is linked to a large number of health benefits. This single antioxidant flavonoid is found in high concentrations in onions. Researchers have found some onions store quercetin in the outer layers and others have higher concentration in the inner layers.26

Red onions and chartreuse onions have the highest levels in the outer layers, whereas the highest levels of quercetin were detected in the inner layer of the yellow onion. In this study, data showed the yellow onions had more total quercetin than red onions, and chartreuse onions had the highest level overall.

The most common onions are red, yellow and white, whereas chartreuse is a relatively rare genetic genotype.27 There are two main classes of flavonoids in onions — anthocyanins that are responsible for the color of red onions and quercetin that is responsible for the yellow and brown skins of other varieties.28

In one review of the literature researchers evaluated the anti-obesity activity of onions and their effect on related comorbidities.29 Analysis revealed studies that demonstrated “quercetin-rich onion peel extract” could inhibit fat cell generation in the lab and an animal model.

Additionally, they found raw extract could reduce blood sugar in an animal model after 24 hours and had the potential for pancreatic beta cell regeneration. The benefits extended to overweight and obese patients with high blood pressure who used concentrations of quercetin extracted from onion skin.

In this study, a group of participants took three capsules each day and while there was no difference in blood pressure measurements in the total group, blood pressure was significantly reduced in the subgroup of participants who had high blood pressure.

As I’ve written in the past, quercetin in combination with vitamin C has a powerful effect on your immune system and specifically to help prevent COVID-19. Since 1 cup of chopped onions provides 13.11% of your recommended daily amount of vitamin C,30,31 onions are a healthy addition to your daily nutritional intake.32 The benefits to your immune system are extensive and include:33

“Quercetin is known for its antioxidant activity in radical scavenging and anti-allergic properties characterized by stimulation of immune system, antiviral activity, inhibition of histamine release, decrease in pro-inflammatory cytokines, leukotrienes creation, and suppresses interleukin IL-4 production.

It can improve the Th1/Th2 balance, and restrain antigen-specific IgE antibody formation. It is also effective in the inhibition of enzymes such as lipoxygenase, eosinophil and peroxidase and the suppression of inflammatory mediators.”

How to Pick, Peel and Store Your Onions

Whether you’re harvesting from your own garden or selecting onions at the grocery store, use those that are dry and firm. Although they have a long shelf life, once they reach the end the flesh begins to get soft and moist.34 The onion should have little or no scent before you begin cutting.

As you peel the onion, take off the least amount of skin from the outer layer. As with many other vegetables, the outer layers are packed with antioxidants, which are best used in your meal and not in the garbage or compost pile.

The chemical properties of onions that make them savory are the same that trigger your tears as you’re peeling and chopping. These are sulfur compounds the plant uses in chemical warfare against predators. As you slice an onion, it produces a sulfur-based gas. This reacts with your tears and forms the familiar irritation triggered by a sulfenic acid substrate.35

To reduce the effect, try standing farther away so as the gas is released it disperses before reaching your face. You can also try cutting onions in front of a fan that blows the gas away from you. Try refrigerating the onions for 30 minutes and leaving the roots intact as you’re cutting and peeling. According to the National Onion Association, the roots have the highest concentration of sulfur.36

Onions should be stored in a cool, dry and well-ventilated area. Instead of a plastic bag, consider wrapping each in a paper towel before placing in the refrigerator. The sweeter the onion, the higher the water content, which means sweet onions have a shorter shelf life than other types of onions.

If learning about the health benefits of eating onions has inspired you to include them in your meal planning, then you’ll want to check out the National Onion Association Guide to help choose the different types of onions, their flavors and how they are best prepared.37 You’ll also find this and more health information about onions in “Onion Power!

The Type of Fat You Eat Affects Your COVID Risk

A compelling report1 in the journal Gastroenterology offers a radically novel yet logically sound explanation as to why some COVID-19 patients develop life-threatening organ failure. According to the authors, data indicate that COVID-19 mortality rates are heavily influenced by the amount of unsaturated fats you eat.

Simply put, unsaturated fat intake is associated with increased mortality from the infection. On the bright side, they believe early treatment with inexpensive calcium and egg albumin will reduce rates of organ failure and ICU admissions.

While no clinical studies have been done yet on this type of therapy, the authors believe it’s time to do one, as it appears early albumin and calcium supplementation can bind unsaturated fats and reduce injury to vital organs. They also point out that saturated fats are protective.

The Most Dangerous Fat of All

I’m currently writing a book on what I believe might be the primary disease-maker in the Western diet, namely omega-6 linoleic acid (LA). And, since diet-related comorbidities are responsible for 94% of all COVID-19-related deaths,2 taking control of your diet is a simple, common-sense strategy to lower the risks associated with this infection.

LA makes up the bulk — about 90% — of the omega-6 consumed and is the primary contributor to nearly all chronic diseases. While an essential fat, when consumed in excessive amounts, LA acts as a metabolic poison.

The reason for this is because polyunsaturated fats such as LA are highly susceptible to oxidation. As the fat oxidizes, it breaks down into harmful sub-components such as advanced lipid oxidation end products (ALES) and OXLAMS (oxidized LA metabolites). These ALES and OXLAMS are actually what cause the damage.

One type of advanced lipid oxidation end product (ALE) is 4HNE, a mutagen known to cause DNA damage. Studies have shown there’s a definite correlation between elevated levels of 4HNE and heart failure.

LA breaks down into 4HNE even faster when the oil is heated, which is why cardiologists recommend avoiding fried foods. LA intake and the subsequent ALES and OXLAMS produced also play a significant role in cancer. HNE and other ALES are extraordinarily harmful even in exceedingly small quantities.

While excess sugar is certainly bad for your health and should typically be limited to 25 grams per day or less, it doesn’t cause a fraction of the oxidative damage that LA does.

Processed vegetable oils are a primary source of LA, but even food sources hailed for their health benefits contain it, and can be a problem if consumed in excess. Cases in point: olive oil and conventionally raised chicken, which are fed LA-rich grains. To learn more about this hidden source of LA, see “Why Chicken Is Killing You and Saturated Fat Is Your Friend.”

Many now understand that your omega-6 to omega-3 ratio is very important, and should be about 1-to-1 or possibly up to 4-to-1, but simply increasing your omega-3 intake won’t counteract the damage done by excessive LA. You really need to minimize the omega-6 to prevent damage from taking place.

LA Damages Your Mitochondria 

In order to understand how excess LA consumption damages your metabolism and impedes your body’s ability to generate energy in your mitochondria we need to explore some molecular biology. There’s a particular fat only located in your mitochondria — most of it is found in the inner mitochondrial membrane — called cardiolipin.

Cardiolipin is made up of four fatty acids, unlike triglycerides that have three, but the individual fats can vary. Examples include LA, palmitic acid and the fatty acids found in fish oil, DHA and EPA. Each of these have a different effect on mitochondrial function, and depending on the organ, the mitochondria work better with particular kinds of fatty acids.

For example, your heart preferentially builds cardiolipin with LA, while your brain dislikes LA and preferentially builds cardiolipin in the mitochondria with fats like DHA. As mentioned, LA is highly susceptible to oxidation.

The LA within the mitochondria cardiolipin is exposed to cytochromes in the electron transport chain that contain iron, which in turn can catalyze oxidation of the cardiolipin. This is bad news because oxidation of cardiolipin is one of the things that controls autophagy.

In other words, oxidation of cardiolipin is one of the signals your body uses when there’s something wrong with a cell, so it triggers the destruction of that cell, a process called apoptosis. Your cells know that they’re broken when they have too many damaged mitochondria, and the process that controls this is largely the oxidation of omega-6 fats contained within cardiolipin.

So, by altering the composition of cell membranes and stored fatty acids in cells to one that’s richer in omega-6 fats, you make your cardiolipin far more susceptible to oxidative damage. The good news is that by making a few well-chosen tweaks to your diet, you change the composition of fatty acids in both your cell membranes and your cardiolipin to a favorable composition.

Fat Intake Linked to COVID-19 Outcomes

Getting back to the issue of how your fat intake can affect your COVID-19 outcome, the Gastroenterology paper3 points out that unsaturated fats “cause injury [and] organ failure resembling COVID-19.” More specifically, unsaturated fats are known to trigger lipotoxic acute pancreatitis, and the sepsis and multisystem organ failure seen in severe cases of COVID-19 greatly resembles this condition.

The solution they propose, namely early supplementation with egg albumin and calcium, is thought to be helpful because they are known to bind unsaturated fats, thereby reducing injury to organs. The two conditions also share other risk factors. As explained in the paper:4

“Unsaturated fatty acids (UFAs) generated by adipose lipolysis cause multisystem organ failure, including acute lung injury. Severe acute pancreatitis and severe COVID-19 share obesity as a risk factor, along with lipase elevation, hypoalbuminemia, and hypocalcemia.”

The authors further explain that the ACE2 receptor that the SARS-CoV-2 virus uses to gain entry into your cells resides on fat cells, and oleic acid — a monounsaturated omega-9 fat found in olive oil — has been shown to cause multisystem organ failure, including acute lung injury.

PUFAs in general also depolarize mitochondria and increase inflammatory mediators. All of this is what caused the researchers to explore the potential connection between lipotoxicity (toxicity caused by harmful fats such as LA) and severe COVID-19 resulting in organ failure.

dietary saturated fat intake
dietary unsaturated fat intake

The paper contains an interesting diagram that summarizes the investigative approach they took to reach the conclusion that unsaturated fat intake correlates to COVID-19 outcomes, which I unfortunately cannot include here. In summary, though, it shows that higher intakes of polyunsaturated fats (PUFAs), primarily LA, resulted in a greater risk of severe COVID-19, while higher intake of saturated fat lowered the risk.

PUFAs Raise COVID-19 Mortality While Saturated Fat Lowers It

The researchers discovered that hypocalcemia (lower-than-average levels of calcium in your blood or plasma) and hypoalbuminemia (low albumin in your blood) are observable early on in patients with severe COVID-19.

When looking at data from COVID-19 patients, the also found that low arterial partial pressure of oxygen and percentage of oxygen ratios were associated with higher levels of unbound fatty acid levels in their blood. They also speculate that UFAs may cause vascular leakage, inflammatory injury and arrhythmia during severe COVID-19.

In tests on mice, animals given LA developed a range of conditions resembling lethal COVID-19, including hypoalbuminemia, leucopenia (low white blood cell count), lymphopenia (low lymphocyte count), lymphocytic injury, thrombocytopenia (low platelet count), hypercytokinemia (cytokine storm), shock and kidney failure.

How to Calculate Your LA Intake With Cronometer

Considering the damage LA imparts, it’s not surprising that it could play a significant role in the outcome of COVID-19. As mentioned, virtually all of the comorbidities associated with COVID-19 are diet related, share many of the same risk factors, and can be triggered or worsened by high LA intake.

Fortunately, you won’t have to spend hundreds of dollars to have your food analyzed for LA. All you need to do is accurately enter your food intake into Cronometer — a free online nutrition tracker — and it will provide you with your total LA intake. The key to accurate entry is to carefully weigh your food with a digital kitchen scale so you can enter the weight of your food to the nearest gram. is free to use when you use the desktop version. If you feel the need to use your cellphone (which is not recommended) to enter your data, then you will need to purchase a subscription. Personally, I have used the desktop version exclusively for the last five years as it has greater functionality and allows me to avoid electromagnetic fields from my phone.

Ideally, it is best to enter your food for the day before you actually eat it. The reason for this is quite simple: It’s impossible to delete the food once you have already eaten it, but you can easily delete it from your menu if you find something pushes you over the ideal limit.

Once you’ve entered the food for the day, go to the “Lipid” section on the lower left side of the app. The image below is taken from one of my recent data entries and shows you what the section looks like. To find out how much LA is in your diet for that day, you merely need to see how many grams of omega-6 is present. About 90% of the omega-6 you eat is LA.


To find out the percentage of calories the omega-6/LA represents in your diet, go to the “Calories Summary” section shown in the image below. In my case, I consumed 3,887 calories. Since there are nine calories per gram of fat, you will need to multiply the number of omega-6 grams times nine to obtain the total amount of omega-6 calories. In my case, that is 69.3 calories. 

Next, divide the LA calories by your total calories. In this example, that would be 69.3/3887 = .0178. If you multiply that number by 100, or move the decimal point two spaces to the left, you will have the percentage as a whole number. In my example, it is 1.8% of LA. This falls within the ideal LA percentage range, which is between 1% and 2% of your total calorie intake.

Cronometer is in the process of automatically displaying the “Percent of Omega-6” in your diet, but that will not be deployed until early 2021, so use the formula above to calculate it for yourself until then.

calories summary

Helpful Feature You Might Not Be Aware Of

Most people aren’t aware of an incredibly helpful feature in Cronometer that allows you to easily identify where all your LA is coming from. If you mouse over the percent field next to the omega-6 value, you will see a popup displayed that will rank order the foods based on the quantity of LA they contain. 

In my case, below, you can see that the four eggs I ate are my largest source of LA. Eggs are a very healthy food but, unfortunately, nearly all chickens, including pasture raised, are fed grains that are loaded with LA. Even if the grains are organic, they still contain LA.

I raise my own chickens and am in the middle of an experiment to change this by feeding my chickens a very low-LA, no-grain diet. I will have the eggs analyzed in a research lab and hope to get the LA levels 90% lower, which should hopefully get my LA intake below 5 grams.

It is interesting to note from my analysis that my primary protein, bison, only contributes 0.5 grams of LA even though I had 8 ounces that day. For the most part, fruit is also LA-free, which makes it a better source of healthy carbs than grains. 

I also use rice on my high-carb diet days, in this case about 100 grams of carbs for the day, and the rice has no LA in it. Both rice and millet are two of the best grains to use as they have no gluten. The rice has the additional advantage, though, of being LA-free. It is best to use white rice, as the fiber in brown rice provides little nutritional benefit and may actually cause some problems.


Carbohydrates — Choose Wisely

I must admit that I have a prejudice in this area as my first book in 2004 (which was a New York Times best seller) was “The No Grain Diet.” The concern about avoiding grains was largely based on consuming excessive carbohydrates that could lead to insulin resistance. At the time, I wasn’t aware that increased LA consumption was likely a far more significant issue than excessive carbs, or that most grains are typically loaded with LA.

However, when you have increased carbs in the form of sugar and processed wheat, and then add seed oils, you have the Devil’s Triad, which collectively contribute to most metabolic diseases.

So even though I wrote the book 17 years ago, I still believe most grains should be avoided, or at the least minimized, because they are typically high in carbs and LA. Many are also loaded with other problems like gluten, oxalates and phytates.

In my more recent book, “Fat for Fuel,” I advocated the cyclical use of balanced and healthy carbs in the form of fruits and healthier grains. For most of us, fruit is a far healthier option than grains as there is virtually no LA in fruit, with exceptions like avocado, which is technically a fruit.

Metabolic Flexibility Is Key for Optimal Health

About 90% of the population is insulin resistant. Ideally, you will first want to become metabolically flexible and improve your ability to burn fat as your primary fuel. I discuss this strategy extensively in “Fat for Fuel.” It typically takes a few weeks to a few months for someone to transition to a metabolically flexible state.

When you are metabolically flexible, you will typically have normal blood pressure, not be overweight, and have a fasting blood glucose below 90, which you can easily measure at home.

While limiting carbs to less than 50 grams per day when you are metabolically inflexible is a powerful strategy, once you regain your ability to burn fat for fuel, most will find that they need to include a healthy source of carbs back into their diet. A simple strategy would be to shoot for around 50 grams on your low-carb days and double or triple that on your high-carb days. 

You can start by simply alternating low and high carb days and monitor your fasting blood glucose. If it starts to rise over time, you will know that it is probably better to decrease the frequency of your high-carb days. Again, the best carbs to use would be fruit or white rice, as they are virtually LA-free. After you have been on a low-LA diet for a year or two, you can integrate other carbs that are higher in LA.

Fats — Be Careful of Cooking Oils

Ideally, it would be best to limit the amount of oil you use for cooking. Typically, it is better to cook using no oils and substitute grass-fed butter, instead. This is because seed oils are the single greatest source of omega-6 LA and the higher you heat food, the more toxic byproducts you create.

You might wonder how you can limit your cooking oils. Let me give you an example. If you were cooking ground beef or bison, you could cook in a frying pan or in a covered pot over low heat using the water in the meat to convert to steam and cook the food at a low 212 degrees Fahrenheit. 

If you choose to use oil for cooking, then you can use the table5 below to help you select the best oils. It is color coded to guide you. The preferred oils are shaded green. Notice that concentrated animal feeding operation (CAFO) beef tallow or butter has three times as much LA as the grass-fed version.6 They still are very low and within an acceptable range, but it is clearly better to choose the higher quality grass fed version when you can.

Lard and palm oil are less preferred options because of their higher LA content. There is a load of confusion around olive oil, though, that needs to be cleared up. And, while avocado oil isn’t widely appreciated, it too has the same concerns as olive oil.

Both olive oil and avocado oil LA content varies widely. Typically, it will average around 10%, although some oils could be twice as high. The reason one needs to be ultra-careful using these oils is because the vast majority (over 80%) are adulterated with cheaper and high LA oils like safflower.

So, if you plan on using either of these oils, you need to have independent objective confirmation that the oil has not been tampered with. These brands are typically more expensive as authentic olive and avocado oils have much higher production costs.

Oils that should be completely avoided at all times are the primary culprits of destroying health in the 20th century: the toxic seed oils that are shaded in red. That said, the dose makes the poison. So, you can theoretically use any of the oils in the table below so long as your total intake of LA for that day is less than 2% of your total calories. The higher up on the table the oil is, the more likely you will exceed your safe limit for the day.

cooking oils

What About Seeds and Nuts?

Seeds and nuts can be used in moderation. The table below indicates approximately how much LA is common seeds7 and nuts.8,9, 10 You can see that most are nearly half LA. For that reason, it is very easy to reach really high levels of LA if you eat lots of seeds and nuts, with the exception of macadamia nuts.

Seeds/Nuts % Linoleic Acid
Poppy seed 62%
Hemp 57%
Wheat germ 55%
Walnut 53%
Pecan 50%
Pumpkin 45%
Brazil nuts 43%
Sesame 41%
Peanut 32%
Pine Nuts 33%
Chia 16%
Almond 16%
Flaxseed 14%
Pistachio 13%
Hazelnuts 12%
Cashew 8%
Macadamia 2%

Also keep in mind that even if the nut has a relatively low quantity of LA, like almonds, it could be loaded with other potential problems like oxalates. Oxalates are razor sharp crystals contained in many nuts and seeds. They are water soluble and only found in the unprocessed seed or nut. If you are consuming an oil version of the seed or nut, it will contain virtually no oxalates.

So, the key here is that seeds and nuts are clearly allowed, but large quantities should be avoided. Be sure to enter them into Cronometer so you can see precisely how much LA they contain and how they are influencing your total daily intake.

Please note that the percent of LA indicated for the foods above is the typical average. It is important to understand that the percent of LA in any specific food can be highly variable based on many factors, but the values listed are what are typically found in the literature.

Ideal Sources of Protein

In general, animal foods are typically much lower in LA than vegetable sources. This is especially true for seeds and most all nuts, except macadamia, as you can see in the table above. Additionally, many vegetable sources have oxalates, phytates and gluten, which have been previously well-documented to have adverse health effects.

There are two important exceptions, though. Ideally, you will want to limit your intake of chicken and pork as these animals are universally fed grains that are loaded with LA. It is common for them to have LA levels from 10% to 20%. They will contain lower amounts of LA if they are not raised in a factory farm (CAFO), but most likely will exceed levels in lamb, beef, bison and other game animals like elk, by 10-fold.

For most of us, the ideal source of protein would be from bison, followed by beef and lamb. An 8-ounce serving of these foods typically has less than 1 gram of LA. In addition to eating muscle meat, it would be wise to regularly include sources of organ meats, as they are loaded with important micronutrients not found in muscle meat.

Eggs are another source of LA concern as the yolks are about 16% LA. This is because nearly all chickens, including those that are pasture raised, are given grain as their primary feed. As long as you aren’t allergic to eggs, they are an incredibly healthy nutrient-dense food and one of the finest sources of bioavailable choline available. 

I believe it would be wise to limit eggs to four or less per day, as that would provide about 2.5 grams of LA. As mentioned earlier, I am currently in the middle of an experiment.

I’m feeding my 20 chickens a low-LA carnivore-type diet consisting of 1 gallon of 4-day-old sprouted mung beans with 4 ounces of melted butter mixed in, along with a regular supply of beef liver and mealworms. I will be analyzing the eggs for LA in the next few months as it takes some time for LA to be liberated after it’s consumed.


 Forwarded to me by Anna Von Reitz:

No Theocracy. No Democracy. Just Republics

 By Anna Von Reitz

Our two foreign Federal Subcontractors have different forms of government, as you would expect.  They are, after all, functioning under different laws and different jurisdictions and are foreign with respect to each other as well as to us. 

The Holy Roman Empire functions as a Theocracy, under the direction of the Roman Pontiff—aka, the Pope. 

It is a form of government based on a religion.  Whenever you see little catch phrases such as “In God We Trust” and “Under God”, you are seeing references to this foreign Theocracy and its functions and its claims to subject people within its sphere of influence and jurisdiction.  

The take home message is that this Theocracy is foreign to us.  It’s not our government, even if you happen to be Catholic.

Our Founders wisely chose against establishing a theocracy as our new government, and instead placed a separation between church and state, thus providing for freedom of religion and belief in this country. 

The British Territorial Government is a democracy.  That, too, is foreign with respect to us, the actual Americans. 

You have grown up hearing about “our democracy, our democracy”— and that is your Territorial Employees harumphing about their democracy.  Our country has never been a democracy at all.  

Democracies have a very bad track record and do not provide any protection or security for individual people or their assets.  

Under a democracy, if 51% of the people want to kill you and eat you for breakfast, that’s alright.  

The only saving grace that the Territorial United States Democracy has, is that it has only once in its long history been able to get a mandate of 51% in favor of anything.  

My point is, there is no American democracy.  We don’t cherish democracy.  We don’t promote democracy.  We never have.  

That’s just our Hired Help out rabble-rousing and acting out of school, promoting a confusion of identities between them and their foreign democracy, and Americans and our State Republics.  

Our country is founded on what is known as “republicanism” —- and that has nothing to do with a certain failing but well-known political party.  

Within our States of the Union, we have a “republican form of government” that honors and protects the individual rights and prerogatives and assets of each one of us.  

We all have an equal say and equal protection under the law.  It doesn’t matter how many other people may want to kill us and eat us for breakfast.  

It breaks my heart to hear Americans mindlessly cheerleading for “their” democracy, when they don’t know what a democracy is, and don’t realize that they are cheering for a foreign government. 

It also makes me cringe when I hear Americans promoting the idea that because our country was founded on Christian principles, its government is a theocracy.  It’s not.  It never was.  

So as we go forward, let’s keep these points in mind and teach our children the same, so that we never forget who we are, and never cease to uphold the cause of freedom above mere liberty. 

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None of This is About Politics

 By Anna Von Reitz

Clue: None of This is About Politics

This is about crime.  Commercial crime.   It’s about corporate moguls conspiring to enslave average people and forcing those average people to pay taxes and fees that the corporate moguls and their corporations owe.  

It’s about corporations using and abusing the powers of the government to protect themselves and their bosses at the cost of everyone and everything else. 

It’s about foreign governmental services corporations masquerading as the American Government, impersonating us and accessing our credit under conditions of fraud and color of law. 

It’s about the fact that the Municipal Corporations that have done this, are forfeit for their crimes.   Think of every US Corporation in America being placed under new management, and a lot of the top bosses going to jail.  

Trillions of dollars worth of corporate assets are on the table.  The Vatican is not happy, because it loses control of those assets and income from those assets. The investor groups backing and feeding into the Vatican, mostly EU governmental services corporations and huge banks, aren’t happy, either, because they stand to lose money and power, too.  

They’ve had a hay day bilking the Americans for 150 years and they not only don’t want to give up the gravy, they want to increase their “share”—- when in fact they are not owed a penny.  Quite the opposite.  

Like people who have lived on welfare so long that they can’t imagine having a job and fending for themselves, these European “governments” — which are incorporated governmental services corporations and not actual governments –have grown used to the American Teat.  

Although they constantly grumble and complain and there is never enough payola for them, they have in fact gotten so fat, so corrupt, and so lazy that the very thought of having to pay something back, maybe accept another 2% of their own defense costs, makes them livid.  

Why should they have to pay for their own defense costs?  The Americans are responsible for that.  The Americans provide that service for them and pay for 98% of that service, too. It’s been that way since WWII.  Why shouldn’t the Americans just go on paying?  

The Americans are supposed to pay for all the carbon taxes and renovation costs of re-tooling industries to meet zero carbon emission goals, too.  The cost of this new European Taxation Scheme is ultimately supposed to be paid for by America.   China, meanwhile, belches soft coal factory exhaust straight into the atmosphere. 

All these big media corporations desperately trying to suppress the news, trying to censor communications, and taking other “irrational” actions like trying to shut down the President’s Twitter Account —- are actually fighting for their lives. 

They know that they are going to be liquidated for crimes against the Public Law and crimes against humanity.  They know they deserve it, too.  

Their officers and owners and Board Members and shareholders are going to be subject to punishment of various kinds, but most importantly, there will be profit losses and new management and new oversight and new public policies. 

A lot of people are going to lose their jobs, not eligible for rehire. 

A lot of Agencies are going to be shut down and their corporate owners are going to be arrested and punished. 

This isn’t exactly the kind of housecleaning many people have been expecting, but it is nonetheless what is needed.

The political parties are nothing but great, big, bloated, corrupt, nasty corporations, too.  Guess what?   Both the Republicans and Democrats hate Donald Trump, because he has guts enough to enforce the Public Law and take away the source of their corporate power.  

They might have to work for a living, too.  

So stop thinking of this in terms of “Republican” v. “Democrat”.  It’s really nothing like that.  It’s the people of the world against rogue corporations and criminal, predatory business enterprises—sheltered monopolies, interlocking trust syndicates, the abuses of so-called “government” corporations, commodity rigging, interstate bank fraud, rigged courts, and so much more. 

This entire crisis is about crimes committed by corporations against living people worldwide. 

And the Pope, as we pointed out a couple days ago, is responsible for this Mess, because instead of riding herd on all the various corporations and regularly disciplining and liquidating those that go bad, the Pope and the Roman Curia responsible for creating all these legal fictions, have turned a blind eye. 

The corporations can do no wrong because they turn profit, and when you worship Mammon instead of the True God, that’s all that matters. 

We have offered them the possibility of peace based on liquidation of a small number of corporations and patents associated with those corporations in lieu of liquidation of all US CORPS. 

This would serve as an object lesson to all the other corporations worldwide and encourage them to get back in line.  

Those that still don’t get the message can be dealt with one by one. 

There is a reason that Warren Buffet met with Bill Gates soon after the Covid-19 scandal began, and kicked Bill off the Board of Berkshire Hathaway. 

Warren Buffet remembers the power of the Public Law and our ability to utterly destroy offending corporations, whether those corporations are media companies, or political parties or courts.  

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Pay Attention!

 By Anna Von Reitz

The Congress corrupted the Judiciary and made it an instrumentality of the Congress by changing the Judge’s Oath of Office. 

They, the Judges, are no longer obligated to follow the Constitutions as a result.

Those Acts of Congress in the early 1990’s are unconstitutional, null and void. 

The lawlessness that has resulted is self-evident.

This has resulted in the Congress and the Judicial Branch colluding and collaborating against the Executive Branch. 

This is how Congress strong-armed the courts and the reason that both reason and justice are denied.

This is how they commandeered the Justice Department.

This is what happens when any part of the system of checks and balances is altered.

And this is part of what we need to correct.

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And We Know — 1.10.21: Hold onto your SEATS! Rough Ride ahead! Pray! [Insurrection Act, DECLAS, Gen McInerney Update, Blackouts Vatican, Pakistan]

And We Know — 1.10.21: Hold onto your SEATS! Rough Ride ahead! Pray! [Insurrection Act, DECLAS, Gen McInerney Update, Blackouts Vatican, Pakistan]

The post And We Know — 1.10.21: Hold onto your SEATS! Rough Ride ahead! Pray! [Insurrection Act, DECLAS, Gen McInerney Update, Blackouts Vatican, Pakistan] appeared on Stillness in the Storm.