The synthetic form is most commonly sold as Laetrile, but the FDA banned that because it became too popular and Big Pharma was losing too much money
Selective breeding has eliminated most of it from natural sources because it is bitter, but there are still some natural sources which you can get it from: http://www.vitaminb17.org/foods.htm
There's more than enough evidence showing that many vaccines have caused autism, and the damage caused by many of the toxins we know they've put into vaccines is also understood, so no one can deny any of that.
You need to realize is that the only fundamental difference between Glyphosate poisoning and a vaccine, is the toxin and delivery method. We are poisoned every day from many sources, but vaccines allow them to deliver a concentrated dose of poison directly into our blood. All vaccines contain toxic substances, but they have been known to put some really bad toxins into vaccines which they probably wouldn't be able to deliver via any other method.
They put Flouride in the water, Glyphosate in all the food, Aluminum in the air "to fight global warming" and also in most vaccines. Aluminum makes you more conductive of electromagnetic energy which lowers your oxygen absorption and damages your cells, as well as allowing parasites to pass the blood brain barrier and enter your brain.
Much of the damage caused by Glyphosate has been studied and the pathways understood. There's reason to believe there are even worse effects which may be impossible to reverse, but no one who can conduct those kinds of studies has any motivation to even look at it.
The increase in Glyphosate use tracks very closely to many different diseases which are known to be caused by Glyphosate poisoning. Autism tracks so closely in that example that I'd be surprised if there wasn't a link.
It's called GCMaf. The human body usually produces it using Vitamin D and GC Protein, since it's needed to activate macrophages which are dispatched to attack infected cells. Taking it as a supplement can boost the macrophages, and can be essential for advanced cancer, since GCMaf production is inhibited by Nagalase which is an acidic byproduct of cancer cells.
There's actually a lot more studies for many toxins than anyone realizes. None of that matters though since regulatory agencies are captured. They manipulate the results of their own studies and will never even look at any studies that are inconvenient.
They've managed to gaslight everyone into believing health issues caused by EMF is a tinfoil issue, when no biologists have ever even been involved in their studies. They never look at most pathways for potential damage or the long history of documented negative outcomes. There are literally tens of thousands of studies showing clear serious health issues, which they just ignore.
The corn is full of Glyphosate, which is fed to the cows and makes them really sick. The Glyphosate ends up in the milk produced by the cows, so it causes the same diseases when humans consume it.
Glyphosate also ends up in biodiesel, and since it doesn't get destroyed by heat, vehicles pollute the air with it. It also ends up in vape juice, and is the likely reason for the damage done by vapes, which no one seems to be able to find the cause of.
Vaccines are definitely responsible for a large number of children with autism, but Glyphosate may be even worse!
Everyone who doesn't know about vaccines and autism should do some research and watch 1986: The Act (2020).
There's a lot of evidence that it's actually not the gluten or milk. It's actually the iron fortification which is mandated by some governments, and the contamination of many toxins, the biggest one being Glyphosate.
I also didn't realize iron poisoning was such a big factor before.
Glyphosate contamination is definitely the biggest cause of disease though. There are so many charts which correlate the rise of chronic diseases with increased glyphosate use, as well as overwhelming anecdotal evidence from farmers and other people who work with glyphosate and live off the contaminated crops. Just look at how close this chart tracks glyphosate quantities vs autism in 6 year olds.
I feel for you as a home baker, since even the most organic wheat will have a lower level of contamination. Much of Europe is also contaminated these days, though not as badly yet.
I'm sure there will be a correlation. The biggest correlation I've seen between a toxin and autism in children is Glyphosate, the increase of which tracks so closely to autism at age 6, that it's hard to believe it's a coincidence.
Haha! I imagine she would really not like the truth about B17 to get out.
This documentary explains B17 in detail and breaks down how and why it works: https://archive.org/details/health_movies/A_World_Without_Cancer.avi
People labeling you and ostracizing you says more about them than anything else.
Making compromises and keeping things to yourself around the workplace can sadly be necessary for job security, unless you are fortunate enough to be able to work for yourself.
Intermittent fasting gives you metabolic flexibility, and allows your body burn fat to produce energy. That has many benefits, including reducing acidity, allowing metabolic clean up processes to function correctly, starves parasites which need glucose to survive, and also helps you eliminate the excess toxins which have been stored in fat cells to isolate them from your blood stream.
If I talked about the shit I share on GAW in public, I'll suddenly feel compelled to commit suicide in a jail cell.
I'm actually uneasy about even sharing so much truth here, since I know how many powerful people don't want anyone to know about this shit.
There are many toxins causing disease, but there's overwhelming evidence that the most common one causing obesity (and related diseases) in America is the mandated iron fortification.
It is now known that anemia can also manifest as anemia of chronic disease where the body intentionally stops absorbing iron and stores it in tissues in order to keep iron levels low in the bloodstream—to avoid feeding iron-loving pathogens and cancer. It can be counterproductive to give iron to someone who has anemia of chronic disease.
The countries that fortify their foods with iron are the very countries that have the most problems with their wheat and carbohydrates. The demand for “gluten free” has skyrocketed in these iron-fortified nations. Mysteriously, other developed, non-fortified countries don’t seem to have problems with their carbohydrates.
One recent study connected fortification trends to obesity, but overlooked iron as the culprit.
Gluten sensitivity was rare in the US before 1950, when widespread fortification was instituted. Sweden and Finland had voluntary fortification up until 1995, and Denmark fortified until 1987, when they banned it due to health concerns and low bioavailability. After de-fortification, iron deficiency anemia was virtually unchanged in those countries, proving that the iron fortification actually did very little to prevent anemia.
Coincidentally Sweden’s gluten sensitivity epidemic ended in 1996, within one year after they stopped fortifying flour. The Netherlands doesn’t fortify their flour and has virtually no issues with gluten. France does not fortify their flour and gluten sensitivity is very rare there.
The French are technically “undernourished” by modern standards; they eat roughly 40% more wheat than Americans do—a tradition dating to at least the 1800s—they’re “addicted” to antibiotics, have no interest in exercise, and yet they have 1/3 the obesity.
While iron is an essential trace element, it’s not a safe one. Iron easily oxidizes—it rusts—and excess iron has been strongly linked to virtually every major chronic disease that has plagued developed nations over the 20th century: heart disease, cancer, diabetes, obesity, Alzheimer’s, Parkinson’s, multiple sclerosis, AMD, arthritis, chronic liver diseases, and endocrine disorders. Even heart disease markers, such as homocysteine, may simply be an indirect marker of iron stores.
Whatever isn’t absorbed passes directly to the colon and causes damage and disrupts the microbiota, ushering in a host of downstream health consequences.
Iron can affect the structural and immunological integrity of the gastrointestinal tract and its microflora, potentially promoting invasion by pathogenic enteric bacteria, as well as increasing gastrointestinal inflammation. [4] For developing countries, iron supplementation resulted in higher incidence of or higher mortality from infections.
When iron is added to food, they have to add a significant amount because only a fraction of fortification iron is absorbed and most of the given dose passes into the lower small intestine and colon. Iron negatively affect crypts in the colon, increases free radical production in fecal material, and increases lipid peroxidation in the mucosa of the large intestine. Phytic acid, which inhibits iron absorption, suppresses colonic cancer, which has been linked to iron.
Shouldn't be surprising that they remove Iodine, since it helps decalcify your Pineal Gland and other organs, which would negate many of the negative effects of the Flouride they poison everyones water with.
They remove some other things which have a much worse impact on health though, such as Vitamin B17, which a deficiency of results in cancer. It never gets added food. Levels found in fruit is minimal due to selective breeding. They tell you not to eat the seeds which contain it. Regulators also restrict the synthetic supplement form of it.
Most iron supplements contain inorganic iron, which is the same iron filings found in fortified grain, supplements and water. They are not metabolized by your body the same way that organic iron found in nature is, and are usually coupled with Vitamin C, fructose and HFCS which enhance iron absorption and poison you even more.
Your best option would be to eat food which has a high level of organic iron in it naturally instead.
The high levels of iron in baby formula appears to have negative consequences on development.
It has been hypothesized that the extreme levels of iron in baby formula, combined with the high levels of iron in the food supply may be a direct cause to the rise in autism. Autistic children have decreased levels of major antioxidant serum proteins, namely transferrin (iron-binding protein) and ceruloplasmin (copper-binding protein), which lead to increased oxidative stress. Incidentally, the French, who do not fortify flour, have very low incidence of autism and ADHD.
There is so much wrong with what we are taught about "viruses", DNA and "vaccines", that I wouldn't even know where to start to address how much of this is wrong or misleading. Almost everything everyone always focuses on is a red herring, and nothing more than a distraction from what really matters.
The spike protein is a man made sequence which doesn't occur in nature. Whether or not it can actually do what they claim in a human is up for debate, and I'd love to see any actual evidence showing that it can... But even if it could, that would just be additional concerns surrounding the "vaccine". What we know about all the toxins which all vaccines contain, and the history of their effects, should be more than enough to stop anyone from willfully injecting that shit into their body.
The fact that the so called virus cannot be contracted by any means other than injecting it into your blood, or maybe an open wound, and you don't actually "produce antibodies" that are specific to any "virus", should make it obvious that there is no reason for a vaccination in the first place.
There's a massive amount of research and wealth of information on the iron theory here: https://www.freetheanimal.com/2015/06/enrichment-theory-everything.html (you need to make a free account to see it)
Try to eat minimal food which is fortified with vitamins and minerals.
When they say your cereal is "fortified with iron", it literally means they have added iron filing to it. That inorganic iron which is also found in supplements and water is metabolized by the body very differently to organic iron found in nature. They also add Vitamin C, Fructose and High Fructose Corn Syrup to most fortified foods, to increase the iron absorption, which poisons you even more.
• Why did heart disease deaths rise in Tunisia after their diet shifted from wheat to meat while smoking and inactivity declined? The diet likely promoted iron overload.
• Why does Northern Ireland have a CHD death rate 4 times higher than Toulouse, France, despite almost identical coronary risk factors? Northern Ireland fortifies its foods, but France does not.
• Why did the Pima Indians stay healthy for millennia eating beans, squash and maize but quickly became obese and diabetic from government-supplied flour? The government gave them white flour fortified with iron.
• Why is Nauru one of the most obese nations on Earth? They eat excessive quantities of meat and rely on fortified foods imported from their trading partners. Their entire lifestyle promotes iron overload.
• Why is obesity a major problem in New Zealand? They eat excessive quantities of meat and they have very low dairy consumption. Dairy is one of the only inhibitors of heme iron found in meat. Their diet promotes iron overload.
• Finland, Sweden and Sardinia are lean, but have very high incidence of diabetes and Finland has the highest levels of Alzheimer’s in the world, with very high levels of CHD. How is this possible? Scandinavian populations have high incidence of hereditary hemochromatosis and high levels of stored iron have been linked to heart attacks in Finnish men. High iron and copper in Scandinavian drinking water has been linked to heart attacks. However, one hypothesis speculates that airborne metals from finely ground high-latitude glaciation and mining soil heaps are easily inhaled and bypass the liver, allowing them to directly harm organs. This would appear to explain these paradoxes.
• Why are the Japanese, who eat lots of fish, slender with such great longevity? Fish is a low-iron meat and they balance their iron intake with sources of manganese. They also drink plenty of green tea, which chelates iron. Recent increases in diabetes in Japan are attributed to increased meat and fat consumption which promotes increased iron absorption.
• Why does South Africa have a terrible obesity problem despite having relatively low meat consumption? They have mandatory flour fortification of iron. Some Africans may also be more susceptible to iron overload.
• Why are fad diets popular in some countries? Countries where fad diets are popular tend to have fortified flour. In all cases, these fad diets all have one thing in common: avoidance of fortified flour. The diets invariably stop working the moment people return to a diet that includes fortified foods.
• Why did Sir Robert McCarrison observe extremely healthy cultures thriving on a diet high in whole wheat while some modern countries cannot tolerate gluten? The wheat McCarrison’s cultures consumed was not fortified. The countries that have trouble with gluten and the ones that fortify their flour.
• Why does beer promote beer bellies? Excessive alcohol consumption increases iron absorption, while red wine has iron inhibitors and antioxidants to scavenge free radicals.
• Why do excessive fruit juice consumption promote metabolic disfunction in US children but children in Germany have no issues with excessive fruit juice consumption? In the US, the schoolchildren eat their lunches with iron-fortified flour. The Vitamin C, fructose and HFCS all enhance the absorption of the high levels of iron and thereby promote metabolic issues. In Germany they don’t fortify their food with iron, so the fructose, HFCS and Vitamin C have no such effect.
• Why were chronic diseases like obesity and diabetes much rarer 100 years ago? Flour fortification was invented in the 1920s and became widespread after WWII—promoting iron overload and chronic disease.
• What caused diseases of civilization before fortification existed? If iron overload is the culprit, than a combination of refined sugar, high fat and high muscle meat consumption would have promoted iron overload. Incidentally, sugar used to be boiled in cast iron kettles during the refining process. Queen Elizabeth I’s teeth turned black from excess sugar consumption, which is a telltale sign of iron overload.
• What causes the Northern Ireland paradox where Belfast has a coronary artery disease death rate that is more than 4 times higher than in Toulouse, France, despite almost identical coronary ‘risk factors’. Northern Ireland fortifies flour with Iron and France does not.
• Why did CHD and mortality increased by more than 100% in Beijing between 1984 and 1999? The great majority of the increase was explained by a five-fold increase in intake of meat. That would have contributed to iron overload.
• Why do Blue Zones, have low chronic disease and increased longevity? Their diets are low in heme iron and they practice iron inhibition of non-heme iron. They consume low levels of meat, no fortification, high manganese intake, and high levels of anti-nutrients such as legumes and moderate wine phenolics. Their diets tend to have lots of fiber, which binds to and inhibits iron absorption. Some Blue Zones have very high levels of calcium in their drinking water, which inhibits both heme and non-heme iron absorption.
• How did this individual lose 50kg eating whole grains, fibers and herbs? Every aspect of the diet inhibited and chelated iron.
• Why are high fiber diets therapeutic and health promoting? Fiber is fermented by our microbiota into health-promoting metabolites. Some fibers binds to iron, and have the ability to inhibit and chelate iron.
• Alzheimer’s is far less prevalent in countries with unsanitary conditions. How does this relate to iron? Alzheimer’s has been linked to iron. Hookworms, which protect against iron overload, are ubiquitous in countries with poor sanitation.
You need to take Vitamin D3, Vitamin C, Zinc, and an ionophore.
Any Quinine will work as a zinc ionophore, the only difference is how efficient it will be. Many people take Quercetin in addition to HQC/Ivermectin for even more effect.