Kp Message 6-19-22… “Phase 3 completed… Mission Completed”

Here’s a short summary of what was done. Well the entire mission was from 6-3.

Maui from 6-3 to 6-8, peaked on the 6-6-6. Lahaina side first, Paia side next, then to top of Haleakala. Ceremonial silver coin placed at each place.

I felt this was to reconfigure the portal at Haleakala to allow the Higher Vibrational Energies to be accepted by the Planet.

Molokai, on the path to Oahu, one coin placed under some trees. Releasing the dryness, seemed like “stuck” Energies are released.

Then the plane landed in Kalaupapa (former Hansen colony). Something about an exchange of healing Energies…

Oahu, 6-8 to 6-14, on Leeward side. Recovery of the body from some kind of deal (aka, felt like crap!), crossed the island on 6-12, to Kailua. Clearing of tourist type “chatter” Energies and clearing and opening of East West exchange pathways.

Hawaii Island, 6-14 to 6-21, variety of “tourist chatter” clearing, in town, then final piece of the entire mission was on 6-18. Drove to Kilauea, placed four ceremonial pieces at places that Higher Guidance indicated. I felt this was to “spark” the New Incoming Energetic Flow for the Planet.

That’s what was done.

Aloha Kp
PS finished with L&L laulau!

The Science Is Screaming: Don’t Make This Trendy Mistake

This article was previously published November 11, 2011, and has been updated with new information.

The science is loud and clear: The correct balance of fatty acids is essential if you want to be the healthiest you can be. That means that maintaining a healthy ratio of omega-6 to omega-3 is important for optimal health. Ideally, you want to maintain a 4-to-1 ratio, or less.

However, studies show that most people are consuming as much as a 12-to-1 ratio, which can be attributed to the consumption of too much ?-linolenic acid (ALA), the primary sources of which are vegetable oils such as soybean and canola.1

It’s unfortunate that most people have been fooled by a decades-long fad promoting vegetable oils as the key to good eating and a long life when, in fact, it is a road to ill health and chronic disease. History shows that our lopsided consumption of ALAs began in the early 1900s, when people were discouraged from eating natural animal fats such as butter and lard.2

We now know that refined vegetable oils are among the worst foods to consume, and that we need to limit ALA consumption. As a group, when consumed in the wrong ratios, these fats tend to stimulate inflammatory processes in your body, rather than inhibit them. There are actually two problems related to how fats are being consumed in the U.S. today:

  1. Most people are consuming far too many omega-6 fats compared to omega-3 fats. As mentioned, the ideal ratio of omega-6 to omega-3 fats is 4-to-1, but this is nearly impossible to achieve if you’re regularly eating processed foods or restaurant fare, as these are loaded with omega-6 from industrial vegetable oils.
  2. Americans are also consuming far too many polyunsaturated fats (PUFAs). While both omega-3 and omega-6 fats are PUFAs and essential to your health, when omega-6 is consumed in excess, it becomes problematic. In fact, too many PUFAs contribute to chronic inflammation over the long term.

It is easy to get confused when reading about the different types of fats — there are saturated fats and unsaturated fats, omega-3s and omega-6s, PUFAs, long-chain and short-chain fats, and the list goes on.

In order to help clear up the confusion, this article aims to provide you with a “primer” on fatty acids to increase your understanding of the fundamental differences between the types of fats and how your body uses them. So let’s start by taking a look at the overall category called “fats”—what they’re made of and what they do for you. And then we’ll take a closer look at PUFAs and omega-3s.

Fats for Dummies

Fats are one member of a group of water-insoluble substances called “lipids.” Lipids3 are important to you because they are the primary components of your cell membranes. Other members of the lipid group include sterols, phospholipids, triglycerides and waxes.

Fats both in foods and in your body are simply storage units composed of fatty acids. A fat is distinguished by the specific combination of fatty acids making it up. Fatty acids have three basic purposes in your body:4

  1. Providing energy
  2. Providing the building blocks for cell membranes and metabolism
  3. Acting as raw materials that can be converted to other substances that perform special duties in your body such as hormones

The properties of fats and fatty acids depend on their degree of hydrogen saturation and the length of their molecules, or “chain length.” Chemically, a fatty acid is a chain of carbon atoms with pairs of hydrogen atoms attached, with an “acid group” attached to one end of the molecule.

There are four basic types of fatty acids, based on how many of their carbon bonds are paired with hydrogen:5

Saturated fats — These fats are fully loaded with hydrogen atoms forming straight chains, and typically solid at room temperature (for example, butter and coconut oil).

Unsaturated fats — Unsaturated fats come in two varieties:

? Monounsaturated fats — Missing one pair of hydrogens

? Polyunsaturated Fats (PUFAs) — Missing more than one pair of hydrogens

Unsaturated fats have lost at least one of their pairs of hydrogen atoms from their carbon chain, resulting in molecules that kink or bend at each double bond. The more hydrogen pairs that are missing, the more bent the molecules. The more bent the molecules, the more space they occupy, thereby making the fat a liquid at room temperature (oil).

Trans fats — Most trans fats are a product of an industrial process called hydrogenation and are not found naturally in foods. It wasn’t until the 1990s that research began to show that trans fats are not a healthy food ingredient.

Vegetable oils and animal fats are typically composed of a mixture of these different fatty acid types. For example, olive oil is mostly monounsaturated fat with a small amount of polyunsaturated fat.6 Lard is primarily 39.2% saturated fat and 45.1% monounsaturated fat, but contains some polyunsaturated fat as well.7

Most vegetable oils are high in PUFAs, whereas most animal fats are high in saturated and monounsaturated fats (except for palm, coconut and olive oils). Saturated and monounsaturated fats are more easily used by your body than polyunsaturated fats.

Fats vary in the length of their carbon chains, leading to another classification scheme based on their number of carbon atoms:8

  • Short-chain fatty acids (SCFAs) — Two to four carbon atoms
  • Medium-chain fatty acids (MCFAs) — Six to 10 carbon atoms
  • Long-chain fatty acids (LCFAs) — Twelve to 26 carbon atoms
  • Very-long-chain fatty acids9 (VLCFAs) — Twenty-six to 30 carbon atoms

A fatty acid’s chain length and saturation control its melting point. As chain length increases, melting point increases. Likewise, fats that are solid at room temperature (butter, coconut oil) have longer chain lengths than fats that are liquid at room temperature (fish oil, olive oil). With chain lengths being equal, unsaturated fats have lower melting points than saturated fats.

The Chemical Instability of Polyunsaturated Fats (PUFAs)

Because your tissues are made up mostly of saturated and monounsaturated fats, your body requires more of them than polyunsaturated fats (which is true of all mammals). The main dietary PUFAs are omega-3 and omega-6 fats. Although your body does need these, it needs them in relatively small quantities.

One of the problems with PUFAs is that they are very chemically unstable, and highly susceptible to being altered and denatured by what’s around them. Think about what happens to the oils in your pantry — they are susceptible to going rancid as a result of oxidation. In your body, PUFAs undergo a similar process when exposed to the toxic byproducts of proteins and sugars — especially fructose.

This is why most fish oil supplements have such a short shelf life, and many are already oxidized before they hit the bottle. Consuming oxidized fats can do your body more harm than good.

When you eat too many PUFAs, they are increasingly incorporated into your cell membranes. Because these fats are unstable, your cells become fragile and prone to oxidation, which leads to all sorts of health problems, such as atherosclerosis. Now let’s take a look at the most common PUFAs in your diet—the omega fats.

The Omega Fats

The end of the fatty acid chain, opposite the acid end, is the “omega end.” The location of the first double bond from the omega end dictates whether a fatty acid is an omega-3, omega-6, omega-9 (oleic acid), or another member of the “omega family.” Both omega-3s and omega-6s come in both short-and long-chain varieties.

Omega-3 Fats

? Plant Based — The shorter-chain form of omega-3 is alpha-linolenic acid (ALA), the only omega-3 found in plants (except for some algae). Foods rich in ALA include flaxseed oil10 (55%), canola oil11 (9%), English walnuts12 (11.6%), and soybean oil13 (7%). ALA is considered essential because your body can’t make it, so you need it in your diet — or its long-chain derivatives.

? Animal Based — The longer-chain forms of omega-3 are found mostly in animals and they are eicosapentaenoic and docosahexaenoic acids (EPA and DHA) and are highly unsaturated, mainly found in fish, shellfish and krill.

DHA is the primary structural component of your brain and retina, and EPA is its precursor. Your body can make some EPA and DHA from short-chain ALA, but does so inefficiently. Studies suggest less than 1% of ALA is converted, if you are consuming the typical Western diet. DHA is found in cod liver oil, fatty fish and in smaller concentrations in the organs and fats of land animals.

Omega-6 Fats

? Shorter-chain — The shorter-chain form of omega-6 is linoleic acid (LA), which is the most prevalent PUFA in the Western diet, is abundant in corn oil, sunflower oil, soybean oil and canola oil.

? Longer-chain — The longer-chain form of omega-6 is arachidonic acid (AA), which is an important constituent of cell membranes and a material your body uses to make substances that combat infection, regulate inflammation, promote blood clotting, and allow your cells to communicate. AA is found in liver, egg yolks, animal meats and seafood.

Fats: Understanding the Essentials

“Essential fatty acids” (EFAs) is a term referring to the PUFAs your body needs but cannot produce (or convert from other fats), so they must be obtained from your diet.

Traditionally, only two fats were considered “essential” — ALA (an omega-3 fat) and LA (an omega-6 fat). However, we now know it’s the long-chain derivatives — arachidonic acid, DHA, and EPA — that your body needs the most. Although you have the enzymes to convert LA into these longer-chain fats (ALA, DHA and EPA), the conversion isn’t efficient enough for optimal brain growth and development.

This has led to a recent rethinking of what fats to consider “essential” and recommendations for adding more long-chain fats to your diet, to better meet these biological demands.

DHA and EPA: The ‘Anti-Inflammatory Fats’

Scientific studies have uncovered a number of important health benefits from omega-3 fats, and it’s looking more like it’s DHA and EPA that are responsible for those benefits, rather than ALA. Science suggests that omega-3s offer the following benefits to your health:14

Healthier, stronger bones

Protecting your tissues and organs from inflammation

Improved mood regulation

Brain and eye development in babies

Reduced risk of Parkinson’s disease

Reduced risk of Alzheimer’s disease

Reduced risk of death from ALL causes

Relief from dry eye syndrome

Prevention of vascular complications from Type 2 diabetes

Peripheral artery disease


Preventing postpartum depression

Reducing symptoms of lupus and other autoimmune diseases such as rheumatoid arthritis

Preventing premature death

Multiple sclerosis

Combating cancer

One reason omega-3s are so good for you is their anti-inflammatory properties, especially the omega-3s from animal sources. In the case of DHA, your tissues use this fatty acid it to synthesize compounds called “resolvins,” which help to reduce inflammation. According to the Weston A. Price Foundation:15

“Sufficient DHA allows the immune system to mount a robust inflammatory response against invading pathogens or damaged tissues and to bring the response quickly to an end once the task has been accomplished.

Researchers are increasingly discovering that most degenerative diseases involve an element of chronic, low-level inflammation, and the inability to “turn off” important inflammatory processes once they are no longer needed could be part of the problem. DHA deficiency may therefore be at the root of widespread declines in cognitive function, increases in mental disorders and epidemic levels of degenerative disease.”

A study in the journal Pediatrics16 even showed that supplementing a mother’s DHA during pregnancy and lactation improves her child’s IQ at 4 years of age. EPA, which accumulates in fish, is a precursor to DHA.

Just like DHA, EPA also helps to control inflammation, but this time by interfering with arachidonic acid metabolism. Arachidonic acid is the precursor to PGE2 (a prostaglandin), which is a major initiator of inflammation. You can see how DHA and EPA would work together to naturally reduce inflammation and improve inflammatory conditions like rheumatoid arthritis and asthma.

In rheumatoid arthritis, EPA/DHA supplementation has been shown to reduce joint stiffness and soreness and improve flexibility. And for asthma, a study17 involving fish oil supplementation for asthmatic children (along with improved diet) resulted in better airway function and reduced need for asthma medications, without side effects.

The most profound benefits of EPA may lie in its implications for people at high risk for coronary artery disease. But science has shown that EPA/DHA supplementation can benefit people with other conditions as well, such as:

  • EPA/DHA supplementation has helped people with ulcerative colitis.18
  • Several studies have shown that people with schizophrenia often have low levels of the particular EFAs necessary for normal nerve cell membrane metabolism. Early results from a few trials suggest EPA can have a positive effect on the mental status of schizophrenics.19
  • Epidemiological evidence suggests that populations consuming marine diets rich in EPA have a low incidence of cancer.20 Experimental studies, both in vitro and in vivo, further support EPA’s anticancer activity.

EPA and Your Heart

Even though the medical establishment for decades has advised you to consume vegetable oils (omega-6 PUFAs) to prevent heart disease, human trials have conclusively demonstrated that vegetable oils do not decrease atherosclerosis or decrease your risk of dying from cardiovascular disease.

There is a widespread medical myth that atherosclerotic plaque is caused by too much LDL and cholesterol in your blood. Yet, this is not what the research shows! Instead, science tells us that the mechanism driving atherosclerosis is actually the oxidation of PUFAs in your LDL membrane. You may recall that excess PUFAs lead to fragile cell membranes that can easily be damaged by oxidation.

Furthermore, high LDL appears to be a sign of cholesterol sulfate deficiency — it’s your body’s way of trying to maintain the correct balance by taking damaged LDL and turning it into plaque, within which the blood platelets produce the cholesterol sulfate your heart and brain needs for optimal function.

What this also means is that when you artificially lower your cholesterol with a statin drug, which effectively reduces that plaque but doesn’t address the root problem, your body is not able to compensate any longer, and as a result of lack of cholesterol sulfate you may end up with heart failure. So that I can be perfectly clear about this, I’ll repeat it again:

Atherosclerosis is NOT caused by the amount of cholesterol carried by your LDL, but by oxidative damage to weak cell membranes, resulting from a diet too high in PUFAs and too low in saturated fats.

It is no wonder, then, that trials attempting to prevent heart disease with diets rich in polyunsaturated vegetable oils have failed so miserably! Even the US FDA, which denies most nutritional claims, acknowledges the following cardiovascular benefits of dietary animal-based omega-3 fats.

And the opposite can be said of diets rich in EPA, which have been scientifically shown to improve heart health by:21,22

  • Lowering lipid and triglyceride levels in your blood
  • Decreasing blood viscosity
  • Reducing platelet aggregation, thereby reducing the likelihood of a clot
  • Reducing your chances of heart attack

Antiarrhythmic — Counteracting or preventing cardiac arrhythmia

Antithrombotic — Tending to prevent thrombosis (a blood clot within a blood vessel)

Antiatherosclerotic — Preventing fatty deposits and fibrosis of the inner layer of your arteries from forming

Anti-inflammatory — Counteracting inflammation (heat, pain, swelling, etc.)

Improving endothelial function — A major factor in promoting the growth of new blood vessels

Antihypertensive — Lowering blood pressure

Lowering triglyceride concentrations

Marine oils are an excellent source of EPA-and DHA-rich omega-3 fats. Many cultures around the world that subsist on traditional diets have very low to nonexistent cardiovascular disease. Many of these cultures have a high intake of marine oils (e.g., the Inuit) — but some do not. However, what ALL of these groups do have in common is the near absence of refined foods.

If you are eating standard American fare, simply taking an omega-3 supplement may not be enough because it needs to be implemented as part of a total nutrition plan which should include eliminating refined/processed food and excess sugar and grains, and a return to whole foods, with an emphasis on fresh organic vegetables and meats. Basically, it’s a return to what our ancestors ate. So, how do you know if you’re getting enough omega-3 fats?

Signs and Symptoms of Fatty Acid Deficiency

To get your omega-3 to omega-6 ratio closer to ideal, simply cut back on all vegetable oils (this includes processed foods, which are loaded with vegetable oils), and begin consuming sources of high-quality omega-3 fats daily. My favorite omega-3 supplement is krill oil, which I’ll discuss in a moment. Common signs and symptoms that your omega-3 to omega-6 ratio may be out of balance include:23

Dry, flaky skin, alligator skin, or “chicken skin” on backs of arms

Dandruff or dry hair

Brittle or soft nails

Cracked skin on heals or fingertips

Lowered immunity, frequent infections

Dry eyes

Poor wound healing

Frequent urination or excessive thirst



Poor attention span, hyperactivity, or irritability

Problems learning

Certain clusters of symptoms may indicate other fatty acid deficiencies. For example, if you have a deficiency in arachidonic acid, the following symptoms are typical:

  • Dry, itchy, scaly skin
  • Dandruff and/or hair loss
  • Reproductive difficulties
  • Gastrointestinal disturbances
  • Food intolerances

Deficiencies in either arachidonic acid or DHA24 can result in poor growth, poor immune function and inflammation. DHA deficiency has been linked to ADHD, depression and Alzheimer’s disease, which is understandable as DHA is so critical to your neurological function. If your deficiency is in DHA, you are more likely to experience these symptoms:

  • Numbness or tingling
  • Weakness or pain
  • Psychological disturbances
  • Poor cognition
  • Poor visual acuity

Plant-Based Versus Animal-based Omega-3 Fats

There are many who argue you can get all of the omega-3 fats you need from plant sources, but I disagree. Plant-based omega-3 sources include flax, hemp, and chia seeds, which are all high in ALA. Your body can convert ALA into EPA and DHA — but only in small quantities, as I discussed earlier. While you certainly should consume these plant-based fats, you cannot rely on them exclusively to meet all your body’s omega-3 fat requirements.

Your body needs all three omega-3 fats (ALA, EPA and DHA), and for this, you need both plant AND animal sources. You should avoid taking DHA-only products, for the same reason.

For optimal health, then, it boils down to the need for balance among these various essential fats, and you can achieve this balance by eating a diet that incorporates a wide variety of whole foods from both plant and animal sources, and a good omega-3 supplement.

My No. 1 Choice for Omega-3 Supplementation

In a perfect world, you’d get all of the animal-based omega-3s you needed from eating fish and seafood. But the sad reality is that industrial pollution has contaminated most of the world’s fish and seafood with a variety of dangerous toxins like mercury and PCBs. The one exception is krill oil, my favorite omega-3 fat supplement. Krill does not generally have this contamination. I believe it’s the best omega-3 source for the following four reasons:

1. Highest Bioavailability — The omega-3 in krill oil is bound in a phospholipid structure, making it far more bioavailable than fish oil. In fact, nearly 100% of the DHA and EPA in krill oil are immediately available to your body. The omega-3 fats in fish oil, on the other hand, are in triglyceride molecules that have to be broken down in your gut into their base fats, EPA and DHA.

Once these fats are absorbed into your bloodstream, your liver then has to attach them to phosphatidyl choline molecules in order for them be used by your tissues. Because of this, you can only absorb about 15 to 20% of the fish oil you take, while the rest is eliminated in your intestine. (This is what causes many people to not tolerate fish oil very well, “burping up” the fish oil taste).

2. Highest Stability — Unlike ordinary fish oil, krill oil naturally contains the powerful antioxidant astaxanthin, which prevents the perishable DHA and EPA from oxidizing and going rancid.

3. Highest Sustainability — Krill is the largest biomass in the world, and krill harvesting is one of the best regulated on the planet, with strict catch regulations that are reviewed regularly to ensure sustainability.

4. Lowest Dose — Krill oil works at a much lower dose than fish oil. Because krill oil is so potent and used so efficiently by your body, you may only need one 500 mg capsule per day.

Ergothioneine: The Mushroom’s Stealth Ingredient

Mushrooms have been used in traditional medicine for decades. But it wasn’t until 1970 that mushrooms were officially distinguished from flora and recognized in their own biological kingdom.1

Researchers have discovered fungal threads that exist below the surface of the soil play a key role in promoting healthy foods.2 Those threads are called mycelium and are part of the reproductive stage of fungi. Growing mycelium can break down lignin found in plant material, improve the soil or warn plants of an imminent attack. In fact, mycelium has been described as “the internet of the forest, the wood wide web, the archetype of community.”3

Those who study fungi believe they are closer in nature to animals than they are to plants. The amino acid that has linked healthy soil to healthy people is ergothioneine, found commonly in mushrooms. According to the US Department of Agriculture,4 on average, people eat about 3 pounds of fresh mushrooms every year.

Mushrooms are rich in the antioxidants ergothioneine and glutathione. One paper in the journal Molecules wrote of the amino acid ergothioneine in the human body,5 “ET [ergothioneine] is concentrated in mitochondria, suggesting a specific role in protecting mitochondrial components, such as DNA, from oxidative damage.”

Mushrooms also contain usually high levels of glutathione,6 important for the detoxification of heavy metals and other contaminants7 and also called “the master antioxidant.”8 One researcher from Penn State Center for Plant and Mushroom Products for Health said:9

“What we found is that, without a doubt, mushrooms are the highest dietary source of these two antioxidants [ergothioneine and glutathione] taken together, and that some types are really packed with both of them.”

Researchers have been studying the relationship between mushroom consumption and a variety of health conditions. Robert Beelman, from Penn State Center for Plant and Mushroom Products for Health, points out that in countries where people have more ergothioneine in their diet, researchers have found:10

“… lower incidences of neurodegenerative diseases, while people in countries like the United States, which has low amounts of ergothioneine in the diet, have a higher probability of diseases like Parkinson’s Disease and Alzheimer’s.”

Researchers are unsure if this is correlation or causation, but the strength of the evidence is enough to suggest that ergothioneine is a necessary part of optimizing health and wellness.

Healthy Soil = Healthy Food = Healthy People

Legend has it that the founder of the Rodale Institute and promoter of organic farming once wrote “Healthy Soil = Healthy Food = Healthy People” on a chalkboard. Although the concept is logical, scientists had not made an evidentiary connection until recently.

Civil Eats11 spoke with David Montgomery, a geomorphologist from the University of Washington, and his wife Anne Biklé, who together wrote an upcoming book “What Your Food Ate.” The book delves into the science behind soil health and how it impacts the health of crops, livestock and, ultimately, the end consumer, humans.

Montgomery believes that “In some ways, science has been catching up to the idea,”12 that Rodale proposed over 50 years ago. In their research for the book, Montgomery and Biklé studied the products of nine matched pairs of regenerative and conventional farms.

Their results were published in Environmental Science, January 27, 2022.13 The team measured eight pairs of regenerative and conventional farms in eight states in the U.S. Each regenerative farm was paired with a neighboring conventional farm that planted the same crop variety. The regenerative farms combined no-till, diverse rotations and cover crops.

As you might expect, they found produce from regenerative farms was far healthier, testing for higher levels of certain minerals, vitamins and phytochemicals. A comparison of the level of unsaturated fatty acid in beef and pork raised on a regenerative farm against a conventional farm revealed the meat from a regenerative farm had higher levels of omega-3 fats and a lower ratio of omega-6 to omega-3 fat. They concluded:14

“Despite small sample sizes, all three crop comparisons show differences in micronutrient and phytochemical concentrations that suggest soil health is an under appreciated influence on nutrient density, particularly for phytochemicals not conventionally considered nutrients but nonetheless relevant to chronic disease prevention.

Likewise, regenerative grazing practices produced meat with a better fatty acid profile than conventional and regional health-promoting brands. Together these comparisons offer preliminary support for the conclusion that regenerative soil-building farming practices can enhance the nutritional profile of conventionally grown plant and animal foods.”

Could Fungi Be the Connection?

Although not everyone eats mushrooms, everyone has ergothioneine in their body.15 Importantly, mushrooms are the leading dietary source of ergothioneine. Beelman began asking the question, that if not everyone eats mushrooms, then how is everyone getting ergothioneine in their body?16

Ergothioneine is only synthesized by some bacteria and fungi. Scientists have found it in nearly all human tissue and body fluids and recognize it as a powerful antioxidant. Low levels have also been measured in some diseases, which has suggested that a deficiency may trigger some disease processes.17

Beelman and his colleagues hypothesized that ergothioneine from mushrooms was being absorbed into crops through the underground association with mycelium. Ergothioneine can be found in the fruiting body of the fungi, the mushroom, and along the mycelium.

When animals eat plants rich in ergothioneine, it gets into the meat. Beelman hypothesized that this may be how the amino acid is found throughout the human population.

They collaborated with the Rodale Institute to measure levels of ergothioneine in oats and separated the crops based on how intensely the soil had been tilled.18 Conventional farmers used tillage to help prepare the soil for planting and to kill weeds. The drawback is that it negatively affects soil health in several ways:19

  • Tilling breaks up soil structure that provides a framework and prevents runoff.
  • Aerating the soil increases biological activity and rapid decomposition of organic matter, which releases CO2.
  • Tilling destroys the habitat of the microorganisms living within the top two inches of the soil surface, which play an important role in decomposing organic matter and nutrient cycling. This includes reducing fungal biomass.
  • Tilling makes the soil more vulnerable to compaction, which in turn reduces water, air and space for plant roots and soil organisms.

The results were not surprising. The data showed oats grown on conventionally tilled land had 33% less ergothioneine than no-till grown grain. The team moved on to do a similar analysis of how tillage may affect ergothioneine levels in soybean, corn and oats. The results revealed that concentrations of ergothioneine rose as the intensity of tilling the land decreased.

In speaking to Civil Eats, Beelman believes that this demonstrates a cohesive link from soil to crop to human health. “When you till the soil, you reduce the amount of ergothioneine that gets into the crop. Nobody had actually shown a specific connection. I think this does,” he said.20

Regenerative Practices Protect Soil and Prevent Erosion

Regenerative farming practices go far beyond avoiding sewage sludge, toxic pesticides and GMO seeds. Instead, regenerative agriculture and livestock management is the next stage of organic farming and helps regenerate environmental health by paying attention to soil and animal health, the climate and rural livelihood.

Steering committee member for Regeneration International, Vandana Shiva, puts it this way: “Regenerative agriculture provides answers to the soil crisis, the food crisis, the climate crisis, and the crisis of democracy.”21

Regeneration International was founded in 2014 and announced at a press conference during a massive climate march in New York City. The goal of the organization is to fundamentally change the conversation about the climate crisis and incorporate regenerative and organic food, farming and land use into the dialogue.

Ultimately, regenerative agriculture looks at land management as a network that should nourish people and the environment. The practices can differ from region to region, but the foundational principles are built on a dynamic system that is meant to restore the earth, address inequity and leave the water, land and climate in better shape for the next generations.

Regenerative farming practices focus on improving soil health, sequestering carbon using minimal or no-till practices and planting cover crops.22 Each of these strategies helps to improve the land yield and the nutrition of the crops grown. Cover crops23 are planted to help protect the soil from erosion and inhibit weed growth. This also reduces the need for herbicides.

Cover crops primarily get planted in fields that would otherwise not have a cash crop planted. They increase biodiversity and can act as a living mulch to reduce weed growth. Other practices include crop rotation and diversity, which is a far cry from the monoculture crop planting practice by conventional farmers.

Crop rotation helps replenish the nutrients removed from the soil when you continually replant the same crop. Regenerative farms may also incorporate livestock,24 allowing them to graze on cropland when cover crops are growing. This varies the animal’s diet, increases their nutrient intake and is good for the topsoil.

Top Reasons to Support Regenerative Farming Practices

As Beelman and his colleagues have shown, the health of the soil in which your food is grown is directly related to your health. This begs the question of how the burgeoning warehouse farming market could possibly meet your nutritional needs. Some manufacturers are producing prefabricated buildings, specific LED plant lights and 20-foot towers to grow fruits and vegetables.25

The production uses sensors to optimize water, light and temperature, and the producers claim they do not use or need synthetic fertilizers, herbicides, pesticides or GMO seeds. Some claim the yields are far higher than on traditional farms. And while Successful Farming26 believes the one inefficient component is electricity use, as Beelman has demonstrated, growing crops is not only about the size of the plant that shows up above ground.

In 2014 Maria-Helena Semedo of the Food and Agriculture Organization of the United Nations warned that at the current rate of topsoil degradation, all the world’s topsoil will be gone in less than 60 years.27 At that point, growing food will become next to impossible.

The good news is there are many reasons to choose to support regenerative farmers and the crops they produce, or to choose regenerative practices in your own garden at home. The practice helps rebuild the topsoil, which is essential for growing crops.

Regenerative farming practices also help protect water sources and reduce agricultural water demand. Conventional agricultural practices promote water waste using flood irrigation and the destruction of soil quality. As a result, one-third of the largest groundwater aquifers are already nearing depletion,28,29 as we’re extracting water at a far faster pace than the aquifers can refill.

Montgomery and Biklé showed in their small sample study that animals grazing on regenerative farms produced meat with a lower omega-6 to omega 3 ratio. Another benefit is the lower risk of foodborne illness and drug-resistant disease in regenerative farm livestock. The foods associated with the greatest number of foodborne illnesses are all factory-farmed, with CAFO chicken leading the pack.

Between 2009 and 2015 there were 5,760 reported foodborne outbreaks in the U.S.,30 resulting in 100,939 illnesses, 5,699 hospitalizations and 145 deaths. Of these, chicken was responsible for 12% of all illnesses.

The reason contamination with drug-resistant microbes is common in CAFOs is the dependence on and overuse of antibiotics in the livestock.31 Organic grass fed standards, on the other hand, do not permit the use of antibiotics,32 which is why grass fed beef is less likely to be contaminated with drug-resistant bacteria.

Take Time to Move Beyond ‘Too Little, Too Late’

Regenerative agriculture prevents environmental pollution and restores damaged ecosystems, as well as benefiting the farmer and helping build sustainable local economies. Healthy soil, healthy plants, healthy animals, healthy people, healthy climate, healthy societies — our physical and economic health, our very survival as a species, are directly connected to the soil, biodiversity and the health and fertility of our food and farming systems.

Regenerative organic farming and land use can move us back into balance, back to a stable climate and a life-supporting environment.

It’s time to move beyond degenerate farming practices, land use, energy policies, politics and economics. It’s time to move beyond “too little, too late” mitigation and sustainability strategies powered by “green opportunities” to grow plants without sunlight and produce meat without animals. It’s time to inspire and mobilize a global army of regenerative farmers before it’s too late.

The Latest Tragedy: Sudden Adult Death Syndrome

In recent weeks, media outlets around the world have started highlighting a medical phenomenon called “sudden adult death syndrome,” or SADS, in what appears to be a clear effort to obscure the reality of COVID jab deaths.

SADS is also short for “sudden arrhythmic death syndrome,”1 which was first identified in 1977. Underlying factors for SADS (both the sudden adult death and sudden arrhythmic versions) include undiagnosed myocarditis, inflammatory conditions and other conditions that cause irregularities in the electrical system of the heart, thereby triggering cardiac arrest.2,3,4 While SADS has been known to occur before, what’s new is the prevalence of this previously rare event.

Historical Prevalence of SADS

According to the British Heart Association, there are about 500 cases of SADS in the U.K. each year.5 The British Office for National Statistics, on the other hand, show far fewer cases.6 The ONS lists a total of 128 cases of SADS (all age groups, whether listed as cardiac-related or unknown) in 2016, 77 cases in 2017, 70 in 2018, 107 in 2019 and 139 cases in 2020.

While data on SADS incidence for 2021 and 2022 are hard to come by, incidence has apparently risen sufficiently enough to cause concern in some countries. Before the pandemic, SADS was the acronym for sudden arrhythmia death syndrome, which was rare and with scant research on it except to mention that it accounted for about 30% of unexpected cardiac deaths among young people.7

But today, it’s no longer rare and SADS is virtually on steroids as the numbers of sudden deaths in young adults pile up around the world. The numbers are so concerning that in Australia, for example, the Melbourne Baker Heart and Diabetes Institute is setting up a new SADS registry “to gain more information” about the phenomenon.8,9

According to a spokesperson, there are approximately 750 SADS cases per year in Australia. In the U.S., the average annual death toll from SADS is said to be around 4,000.10

Since the rollout of the COVID jabs, the news has been chockful of reports of young, healthy and often athletic people dying “for no reason” and doctors claim to be “baffled” by it. Doctors and scientists in Australia are even urging everyone under the age of 40 to get their hearts checked, even if they’re healthy and fit.11

Any thinking person, on the other hand, can clearly see the correlation between the shots, which are now well-known for their ability to cause heart inflammation, and the rise in sudden death among young and healthy people.

Hundreds of Athletes Have Collapsed and Died Post-Jab

Among athletes, sudden death incidence has historically ranged between 1 in 40,000 and 1 in 80,000.12 An analysis13 of deaths among competitive athletes between 1980 and 2006 in the U.S. identified a total of 1,866 cases where an athlete either collapsed from cardiac arrest and/or died suddenly. That’s 1,866 cases occurring over a span of 27 years, giving us an annual average of 69 in the U.S.

Data14 compiled by the International Olympic Committee show 1,101 sudden deaths in athletes under age 35 between 1966 and 2004, giving us an average annual rate of 29 sudden deaths, across all sports. Meanwhile, between March 2021 and March 2022 alone — a single year — at least 769 athletes have suffered cardiac arrest, collapse, and/or have died on the field, worldwide.15

Good Sciencing, which is keeping a running total of athletic deaths post-jab puts the current number of cardiac arrests at 1,090 and total deaths at 715.16 Several dozen more are pending confirmation that the athlete had in fact received the shot.

Among EU FIFA (football/soccer ball) athletes, sudden death increased by 420% in 2021.17 Historically, about five soccer players have died while playing the game each year. Between January and mid-November 2021, 21 FIFA players died from sudden death.

COVID Jab Clearly Associated With Heart Injury

An opinion piece in Frontiers in Sports and Active Living, published in April 2022, highlights the correlation between COVID jab-induced heart inflammation and sudden cardiac death in athletes:18

“Increased COVID-related SCD [sudden cardiac death] appears to be due, at least in part, to a recent history of infection and/or vaccination that induces inflammatory and immune impairment that injures the heart.

An unhealthy lifestyle that may include poor diet or overtraining may likely be a contributing factor. The seeming increased incidence of myocarditis and pericarditis during COVID-19 and in the post-vaccination period, and SCD, poses a serious risk to not only athletes but all others and is a cause for alarm.

As the population ages and the popularity of running, cycling, and other endurance sports increases, the burden of SCD risk can potentially grow as well. A strong focus on both health and fitness should be a loud and clear public health message.”

The Signal That Cannot Be Silenced

In a June 13, 2022, Substack article, Dr. Pierre Kory also commented on this latest effort to explain away COVID jab deaths:19

“I recently posted a deeply referenced compilation20 of evidence detailing the historic humanitarian catastrophe that has slowly unfolded within most advanced health economies across the world. Caused by a global mass vaccination campaign led by the Pharma masters of BMGF/WHO/CDC that illogically (but profitably) targeted a rapidly mutating coronavirus.

They did it with what turned out to be the most toxic protein used therapeutically in the history of medicine. In vials mixed with lipid nano-particles, polyethylene glycol and who knows what else.

I cited studies and reports showing massive increases in cardiovascular deaths and neurologic (and other) disabilities amongst working age adults, beginning in 2021 only.

A disturbing signal screaming from the original clinical trials data,21 VAERS data,22 life insurance data,23 disability data,24 reports of cardiac arrests of professional athletes,25 rises in ambulance calls for cardiac arrests in pre-heart attack age young people,26 and the massive increases in illnesses and data manipulations27 in Department of Defense databases.

As these events become more and more recognized by the average citizen (and occasional journalist), a new pathetic ‘Disinformation Campaign’ was launched in response trying to blame all the young people dying as simply a need for increased awareness of the rare condition called Sudden Adult Death Syndrome (SADS), rather than examples of the legions dying from the vaccines.

The fact checkers also came out in support of this narrative, branding anyone who thinks the vaccines are the cause of SADS as a conspiracy theorist …

What is nauseating is the tone of purported good intention within these articles, informing folks that if you are related to someone young who died suddenly you should go see a cardiologist to make sure you don’t have an abnormal EKG.

After it turns out normal, they will assuredly tell you to get vaccinated, an absurdity atop a mountain of absurdities caused by our bio-medical-media industrial complex over the past 2+ years.”

Diseases ‘Suppressed by COVID’ Make Comebacks

Media are also trying to write off increases of other diseases as something other than COVID jab-related. “Diseases Suppressed During COVID Are Coming Back in New and Peculiar Ways,” CNBC reported June 10, 2022.28

The article goes on to discuss how viruses other than SARS-CoV-2 are now “rearing their heads in new and unusual ways.” Influenza, respiratory syncytial virus (RSV), adenovirus, tuberculosis and monkeypox have all “spiked and exhibited strange behaviors in recent months,” CNBC notes.

No mention is made, however, of the fact that the COVID jab has been linked to vaccine-acquired immunodeficiency (lowered immune function), rendering you more susceptible to infections and chronic diseases of all kinds, including autoimmune diseases.29 MIT research scientist Stephanie Seneff explains the mechanisms for this in “COVID Vaccines and Neurodegenerative Disease.”

The COVID jab has also been shown to activate latent viruses, including hepatitis C,30 cytomegalovirus,31 varicella-zoster32 and herpes viruses.33 Not surprisingly, Moderna is now working on a new vaccine for “latent cytomegalovirus prevention.”34

This is yet another case of a drug company creating a “remedy” against a health problem their own product was responsible for creating in the first place. CNBC, meanwhile, cites “health experts” who attribute lowered immunity to COVID lockdowns, mask wearing and missed childhood vaccinations.35

Amputations of arms, legs, fingers and toes — consequences of post-jab blood clots — are also being written off as something else.36 In this case, media are blaming it on high cholesterol,37 totally ignoring the fact that high cholesterol has been prevalent for decades, and only now are people losing their extremities in shocking numbers.

Spikes in blood clots and strokes, meanwhile, are being blamed on smoking, pregnancy and contraceptives,38 even though blood clots and strokes are among the most common side effects of the COVID jab. Most ridiculous of all, however, is the claim that a “newly-discovered, highly reactive” chemical in the earth’s atmosphere is suspected of triggering heart disease.39

To anyone with half a brain, it’s clear that government authorities and media are doing everything they can to shift blame away from what is the most obvious culprit, namely the COVID shots.

All the diseases and conditions they’re now blaming on everything from cholesterol to mysterious atmospheric chemicals are known side effects of the jab. The elephant in the room is so gigantic, you can’t even get around it anymore. It’s pressing us against the walls.

Nursing Reports From the Frontlines

In his June 13, 2022, Substack article,40 Kory also shares insider information from a senior ICU and ER nurse who suffered blood clotting injuries, spontaneous unstoppable bleeding and cervical lymph node enlargement following her second Pfizer dose.

She filed a report with the Vaccine Adverse Event Reporting System (VAERS), which has since vanished. The batch numbers for the shots she received were associated with bad neurological responses and clotting. She also lost her hematologist-oncologist to vaccine injury.

While only in his early 40s, he’s now too injured to practice. “He was a ‘true believer’ and in denial until it was him who was the injured patient,” she told Kory.

The major cancer hospital where she works now have caseloads “in the thousands,” she says, whereas before the average caseload was between 250 and 400 in any given quarter. They don’t even have enough beds or infusion space to treat them all, and radiation treatments are backlogged.

All kinds of cancers are showing up — brain, lymph, stomach, pancreas, blood and even EYE cancers, “especially in younger people recently vaxxed.” Strokes are also “way up” in people with no risk factors or comorbidities. In an email to Kory, she wrote:41

“Ask me anything. I’ll tell you inside scoop from the floors and suites. This has to stop. They need to admit the fraud and crime and STOP. The liability must be lifted, mandates ended. They KNOW NOW and many KNEW THEN.

Don’t know if you’ll even read this, but I follow all of you on substack and Twitter — those not banned yet! — and read ALL the data. I’ve been a lab rat myself from an issue from a car accident years back — I know the process. So much fraud.”

In a follow-up email, the unnamed nurse continued:

“Lost 4 practitioners to serious side effects of ‘strongly encouraged’ boosters. 2 hospitalized, one in MICU … All in early 30s to mid-40s. They had no need for boosters … All had COVID previous, N antibodies fully measurable.”

Cardiac Anomalies Abound

Her colleagues in the cardiac unit also report “many anomalies … that never existed before,” including massive thrombi that fill the entire artery. Some embalmers have documented this never-before-seen phenomenon.42 They also can barely keep up with the unprecedented number of cardiac arrests. Kory writes:43

“She told me … that on some night shifts, nurse teams are seeing more cardiac arrests in a single shift than ever before and in unprecedented younger age patients.

On some shifts, they have had so many that the ‘crash carts’ are rolled straight from one arrest to another because pharmacy, especially on night shifts, are not able to re-stock fast enough. This situation has happened maybe once in my whole career, when two arrests happened on the same floor or unit within a short time period.”

And, while medical staff still are not speaking out publicly, the reality of the situation appears to be dawning inside the hospital walls, in private conversations between staff. Even there, however, nurses speak in code for fear of reprisal, referring to COVID jab injuries only as “that issue.”

The nurse pointed out that, now, the vaccination status is clearly marked at the top of the first screen of the patient’s medical record when the shot is suspected or known to be related to the patient’s “mysterious” or “complex” problem. Perhaps this is a sign that the dissociation from reality may be slowly breaking. I sure hope so.

Public Offerings for the Week of June 19 – 26, 2022

This Week at a Glance – Public Offerings for the Week of June 19 – 26, 2022

Tuesday June 21
Ascension Connection
6 pm UCT / 7 pm London / 8 pm Paris
US 11 am Pacific / 2 pm Eastern
Guest Speaker Journalist Jacqui Deevoy
The Midazolam Scandal Exposed
Hosted by Henry Widdas


heal-togetherWednesday Jun 21- Sisterhood
of the Rose
Healing and Implant Clearing
7pm UTC (3pm EST, 9pm CEST)
Live Clearing and Healing Session
to Prepare for Ascension

Wed June 22 – Ascension Connection
USA: 4 pm Pacific / 7 pm Eastern
Thursday in Australia and the Philipines
9 am Sydney/11 am Auckland NZ, 7 am Manila
What in the world is going on in your part of the world?
Hosted by – Dave Lemmons


Thur June 23 – Ascension Connection
USA: 10 am Pacific / 1 pm Eastern
5 pm UTC / 6 pm London / 7 pm Paris
How Common is the Uncommon?
Hosted by Melissa Deal


Saturday June 25 – Healing Group
In the US: 8 am Pacific, 10 am Central, US/Canada
In the UK: 4 pm BST, 5 pm Paris
Guest Presenter John Millward of


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