Cereal Grasses Juice

[Persej]

Garnett Cheney became famous for using the cabbage juice for treatment of peptic ulcers (this is a reason why he named his unidentified factor as vitamin U, where U stands for ulcer). However, when we look at his early research papers, he says that he discovered a number of foods that also have this factor. And in fact, the foods that have it are exactly the same ones that have Weston Price's activator X.

It is important to note that the cabbage is not the sole source of the anti-ulcer factor. It has been shown experimentally that it is present in varying concentration in a variety of fresh greens and cereal grasses as well as fresh milk, raw egg yolks, certain animal and vegetable fats and gastric mucosa.

It has not been identified as any one of the known vitamins or any food factor which has been isolated. Large doses of ascorbic acid are protective against histamin-induced peptic ulcers in guinea pigs, but the relationship of Vitamin C and Vitamin U in this respect has not yet been worked out. Vitamin C is water soluble while Vitamin U is fat soluble. The fact that the anti-peptic ulcer factor is readily destroyed by heat indicates that the preparation of food for human consumption by heating or cooking may completely destroy this factor. If this is so, it may become necessary to include certain raw foods in the diet of peptic ulcer patients, not only to promote the healing of ulcers which have already formed, but to prevent the development of lesions in the future.

At present pasteurized or even raw milk cannot be relied upon alone to accomplish this purpose. Experimental studies which are going on at present strongly indicate that fresh greens, milk and eggs contain a great deal less of the antiulcer factor in the fall in California than they did in the spring and summer. It is noteworthy that there is a high seasonal incidence of peptic ulcer symptoms in the late fall in northern California.

Up to the present no extract or concentrate containing Vitamin U has been developed for clinical trial. However, during November 1948 a concentrate of cabbage fat* has completely protected ten guinea pigs from histamin-induced peptic ulcers when it was fed at the level of 100 mg. per day to a 300 gm. animal.

Rapid healing of peptic ulcers in patients receiving fresh cabbage juice - PubMed

Thirteen patients with peptic ulcer were treated with fresh cabbage juice, which, experiments have indicated, contains an antipeptic ulcer factor. This factor (vitamin U) prevents the development of histamin-induced peptic ulcers in guinea pigs. The average crater healing time for seven of these...

pubmed.ncbi.nlm.nih.gov

The work of Cheney (1940, 1948, 1949, 1950a, b, c), Singh, Zaidi and Bajpal (1962), Adami (1955, 1964) and Wissmer and Adami (1965) suggested that a factor in the aetiology of peptic ulcer might be the absence of protective substances, either as a result of the refining of the staple carbohydrate food or as a result of an associated low intake of supplementary foods containing such factors. Their experiments on chicks, guinea-pigs and rats, using several different methods of producing experimental ulcers, repeatedly showed that prefeeding with certain foodstuffs- egg yolk, milk, butter, green vegetables, lettuce and, in particular, cabbage-would protect the animals against ulceration. The protective factor was thermolabile and was destroyed to a variable extent in different experiments by heating and pasteurization. In the case of cabbage the activity varied according to season, the freshness and the type of cabbage.

The possibility of dietary protective factors in duodenal ulcer

Rats fed on a supplement of raw cabbage, brinjal, dhal or powdered milk given in addition to a staple rice or laboratory stock diet show a high degree of protection against experimental ulceration following pyloric ligation. Wheat bran and ragi (a millet) ...

www.ncbi.nlm.nih.gov

A variety of substances have been tested for the presence of this factor. The results presented have been derived from the publications of Almquist and Stokstad, from personal communications with Almquist, from articles by Dam and Schonheyder and by Bird and his co-workers and from heretofore unpublished experiments of mine. Alfalfa meal is a known standard source of protection, but its effect is complete only when it is fed at the 20 to 25 per cent level of diet. Different lots of alfalfa vary considerably in potency. Fresh kale and kale extract are highly effective at the 5 per cent level. Hempseed meal is protective at the 10 per cent level. Dried hog liver is protective at the 20 per cent level, and hog liver fat and certain fractions of it are protective when they constitute as little as 3 per cent of the feed. Clarified wheat bran oil is effective when as little as 1.37 per cent is fed in the diet. A number of substances commonly used in the diet of human beings have been shown to contain this factor. Wheat bran is protective when it comprises 30 per cent of the diet and so is barley bran at the 62 per cent level. Other foods are cooked spinach 20 per cent; canned mixed greens 0.5 per cent dry weight; dried leaves of cereal grasses (cerophyl) 1 per cent; certified raw whole milk, pasteurized whole milk, buttermilk and 20 per cent cream fed in place of water; raw egg yolks when fed in the proportion of % yolk per chick per day for fourteen days; olive oil 10 per cent ; fresh tomatoes ad libitum, and soy bean oil 10 per cent.

CINCHOPHEN GASTRIC ULCERS IN CHICKS

The existence of a dietary factor, an absence of which will cause superficial gastric ulcers in chicks, is well recognized by persons interested in the nutrition of poultry.1 Members of the medical profession at large hardly seem aware of this factor and of the significant fact that definite...

jamanetwork.com

Unfortunately, some of his articles cannot be found online, so we can't see a direct comparison between cabbage juice and wheatgrass juice. I don't know why he decided in the end to focus on cabbage juice and force people to drink 1 liter of that juice when he could just use cerophyl. Obviously, from his research, the cerophyl was quite potent. Only the mixed greens were more potent. He doesn't say what was in the mixed greens, but in the modern day products it consists of turnip greens and mustard greens.

 

[Persej]

Unfortunately, nobody tested if fermentation of some of these plants with activator X would preserve the health benefits.

But there is one Japanese nutritionist that thinks that kimchi has a growth factor in it. So perhaps it can be preserved by fermentation? A wheatgrass kimchi? Koreans already eat a mustard greens kimchi.

Kimchi might be Japan’s missing growth factor according to a Japanese professor, one more reason for how kimchi wound up being increasingly consumed by the Japanese.

An article in the Korean Herald came out addressing the noticeable disparity in average height differences between Koreans and Japanese.

The article stems from the dietary research of a Japanese nutritionist Hiroshi Mori whose work was recently published in an American journal according to the newspaper article.

Going through the original studies, Mori’s papers look lengthy but the bulk of the pages are tables of detailed and extensive chronological data between Korean and Japanese youth.

Through his correlational studies, his statistical analyses make him draw the conclusion that there is a strong correlation with eating kimchi regularly through childhood and promoting growth through childhood.

The correlation suggests Japanese kids need to eat kimchi to catch up to Korean kids in stature.

There may be a reason behind the effect. Through careful fermentation process, kimchi as a “live food” provides high levels of probiotics that enhances digestion, allowing more nutrition to be extracted from the same amount of food. Consuming milk and meat alone without enhanced digestion forgoes extracting the full levels of nutrients.

Mori implicated including consumption of kimchi in the Japanese diet for children could ensure the nutritional growth factor he identified through his comprehensive studies would not be overlooked.

Through Mori’s own thoughts:

• “From the mid-1980s to the mid-1990s, Japanese grew on average a little less than 1.0 cm taller in height, both men and women, at age 19–20 and 18–19, respectively, whereas Koreans grew 3.0 cm taller, both men and women. Japanese stopped growing taller since then but Koreans grew another 1.0 cm taller until the mid-2000s.”

• “Japanese teens have no good reason to lag behind Koreans in terms of height. Japanese consume more meat than Koreans. Japanese also drink more milk than Koreans do. Meat and milk are some of the main sources of protein, which is said to be deeply associated with height.”

• “Eating a lot more rice with plentiful kimchi could explain, if only partially, why Koreans kept growing taller in height than Japanese during the 1980s and 1990s, when their per capita consumption of meat and milk was substantially lower than that of Japanese.”

• “It looks apparent that Japanese children’s food diets prepared at home have deteriorated somehow, if not considerably since the early or mid-1980s. It is no wonder that young adults in Japan ceased to grow in height in the early 1990s.”

During the 1980s to 1990s, the heyday of Japan’s economy, Korea was still poor.

Japan could start providing elementary school lunches starting in 1952 and junior high in 1954.

Korea could only start providing school lunches to elementary school students beginning in 1997 and junior high in 1999.

Korea was the poorest nation in the world after the Japanese colonization and Korean War destruction, back to back, devastated the country, land, and people. Nevertheless, the Korean people did not ever give up and brought about a miraculous recovery.

Yet even before the first steps of the recovery, the poorer Korean youth started to outgrow the same age group wealthier Japanese especially through the peak 1980s to 1990s; this alarming phenomenon had to be investigated.

According to Mori focusing on nutritional factors, the main culprit appears to be Korean kids having kimchi and rice in their diet while growing up despite Japanese (without kimchi) having substantially more consumption of westernized dairy and meat protein.

Although Japan at one point attempted to register kimuchi as a Japanese food despite even copying the name “kimchi” with Japanese pronunciation to monopolize the Southeast Asia kimuchi export market, substantial amounts of genuine fermented Korean kimchi were consistently imported to meet high demand in Japan. Why? In addition to health benefits of fermented foods and the tremendous impact of the “Winter Sonata” craze, imagine the Japanese mothers at the time learning about Mori’s conclusion about kimchi as the growth factor nutritionally. The imitation instant kimuchi was not fermented and not the same nutritionally as a potential nutritional growth factor.

https://washokumyth.medium.com/kimchi-growth-factor-added-to-the-japanese-diet-hiroshi-mori-ef33f42cfd16

 

[Persej]

The tooth is made up of four structures. The first is the pulp within, which carries blood vessels and nerves. This structure is surrounded in both the root and crown by the dentine or tooth bone which is nourished from within. The dentine of the root is covered by cementum which receives nourishment from the membrane which attaches the root to the jaw bone. The dentine of the crown or exposed part of the tooth is covered with enamel. Tooth decay proceeds slowly through the enamel and often rapidly in the dentine, always following the minute channels toward the pulp, which may become infected before the decay actually reaches the pulp to expose it; nearly always the decay infects the pulp when it destroys the dentine covering it. When a tooth has a deep cavity of decay, the decalcified dentine has about the density of rotten wood. With an adequate improvement in nutrition, tooth decay will generally be checked provided two conditions are present: in the first place, there must be enough improvement in the quality of the saliva; and in the second, the saliva must have free access to the cavity. Of course, if the decay is removed and a filling placed in the cavity, the bacteria will be mechanically shut out. One of the most severe tests of a nutritional program, accordingly, is the test of its power to check tooth decay completely, even without fillings. There are, however, two further tests of the sufficiency of improvement of the chemical content of the saliva. If it has been sufficiently improved, bacterial growth will not only be inhibited, but the leathery decayed dentine will become mineralized from the saliva by a process similar to petrification. Note that this mineralized dentine is not vital, nor does it increase in volume and fill the cavity. When scraped with a steel instrument it frequently takes on a density like very hard wood and occasionally takes even a glassy surface. When such a tooth is placed in silver nitrate, the chemical does not penetrate this demineralized dentine, though it does rapidly penetrate the decayed dentine of a tooth extracted when decay is active.

I have referred to the importance of a high vitamin butter for providing the fat-soluble activators to make possible the utilization of the minerals in the foods.

Nutrition and Physical Degeneration by Weston A. Price

In geology, petrifaction or petrification (from Ancient Greek πέτρα (pétra) 'rock, stone') is the process by which organic material becomes a fossil through the replacement of the original material and the filling of the original pore spaces with minerals. Petrified wood typifies this process, but all organisms, from bacteria to vertebrates, can become petrified (although harder, more durable matter such as bone, beaks, and shells survive the process better than softer remains such as muscle tissue, feathers, or skin). Petrifaction takes place through a combination of two similar processes: permineralization and replacement. These processes create replicas of the original specimen that are similar down to the microscopic level.

Replacement, the second process involved in petrifaction, occurs when water containing dissolved minerals dissolves the original solid material of an organism, which is then replaced by minerals. This can take place extremely slowly, replicating the microscopic structure of the organism. The slower the rate of the process, the better defined the microscopic structure will be. The minerals commonly involved in replacement are calcite, silica, pyrite, and hematite. Biotic remains preserved by replacement alone (as opposed to in combination with permineralization) are rarely found, but these fossils present significance to paleontology because they tend to be more detailed.

Petrifaction - Wikipedia

en.wikipedia.org

Petrified wood, also known as petrified tree (from Ancient Greek πέτρα meaning 'rock' or 'stone'; literally 'wood turned into stone'), is the name given to a special type of fossilized wood, the fossilized remains of terrestrial vegetation. Petrifaction is the result of a tree or tree-like plants having been replaced by stone via a mineralization process that often includes permineralization and replacement. The organic materials making up cell walls have been replicated with minerals (mostly silica in the form of opal, chalcedony, or quartz). In some instances, the original structure of the stem tissue may be partially retained. Unlike other plant fossils, which are typically impressions or compressions, petrified wood is a three-dimensional representation of the original organic material.

The petrifaction process occurs underground, when wood becomes buried in water or volcanic ash. The presence of water reduces the availability of oxygen which inhibits aerobic decomposition by bacteria and fungi. Mineral-laden water flowing through the sediments may lead to permineralization, which occurs when minerals precipitate out of solution filling the interiors of cells and other empty spaces. During replacement, the plant's cell walls act as a template for mineralization. There needs to be a balance between the decay of cellulose and lignin and mineral templating for cellular detail to be preserved with fidelity. Most of the organic matter often decomposes, however some of the lignin may remain. Silica in the form of opal-A, can encrust and permeate wood relatively quickly in hot spring environments. However, petrified wood is most commonly associated with trees that were buried in fine grained sediments of deltas and floodplains or volcanic lahars and ash beds. A forest where such material has petrified becomes known as a petrified forest.

Petrified wood - Wikipedia

Q: If it was necessary for the Aryans to have iron... okay, maybe the iron is something that interacts...

A: What about iron as an element?

Q: Okay, let's see: {consults dictionary} Iron –derived from early Celt 'iserno,' via Illyrian 'eisarno' from the IndoEuropean base 'eis,' which means to 'move vigorously; strong, holy.' It is a white, malleable, ductile, metallic chemical element that can be readily magnetized, rusts rapidly in moist or salty air, and is vital to plant and animal life; it is the most common and important of all metals, and its alloys, as steel, are extensively used. Symbol: Fe; atomic weight:55.847; atomic number: 26; specific gravity: 7.86; melting point: 1535 degrees Centigrade; boiling point 3,000 degrees C. The electron shells are thus: 2,14,8,2. Iron is an element of blood, hemoglobin, and is easily magnetized... there is some new work about iron and magnetite in the brains of people who are psychic or have 'abduction' experiences... is it the magnetism?

A: Yes....

Q: Is it something that holds one more firmly in 3rd density, and the elimination of it enables one to switch densities... or...

A: Tis magnetite that acts as a conduit, and perhaps, just perhaps, allows for transference back and forth at will?!? And what about the legend about the alchemists? Is not the key term there really transformation?!? And has not the "smoke screen" really been delivered so effectively by all the concentration upon the substance?!? And does not this remind one indeed of all the misguided concentration upon substance rather than meaning that one finds so regularly on 3rd density??

Session 7 June 1997

A: Stones were once utilized to provide for all needs, as the energies transmitted connected directly with the pituitary gland to connect spiritual realities with the material realms of 3rd and 4th densities. So you see, the "stone" was viewed as Matriarchal indeed!

Q: (L) Were the beings involved in this type of activity 3rd density, 4th density or bi-density?

A: Originally 4th when home was in other locators.

Q: (L) Could it be said that the pituitary gland itself is the body's own "mother stone?"

A: If you prefer.

Session 15 April 2000

If this green grass activator makes possible the utilization of the minerals in the foods for the mineralization of bones and teeth, perhaps it can also be beneficial for the mineralization of this magnetite in the human brain?

 

[Persej]

I found an interesting connection between one cereal and a pig. Perhaps a grass from this cereal would be the best for pigs and human beings, considering that we have similar genetics? Weston Price said that he had best results with wheatgrass and rye grass, but he was dealing with cows, so maybe every animal has its own preferred grass. Javi also said that he had great results with barley grass and not so much with the wheat. Maybe the ancient people were trying to preserve this knowledge through the language?

There are two primary sources of food that in close relationship to each other have played enormous roles in our prehistory and history, the pig and barley, both originally called in English by the same name - bar. What is known about the pig and barley indicates that our prehistoric ancestors were exploring and trading along the waterways of the world thousands of years before the conventional dates that have been engrained in our minds since childhood.

The pig, or bar, was introduced into the British Isles about 2000 B.C., and until the advent of Christianity it was there regarded as a sacred animal. It was forbidden to eat him until he had been castrated, an operation that was performed with elaborate, semi-religious ceremony, after which he was called a ‘barrow,’ the same name used for the prehistoric graves of Britain. The fact that the ‘bier on which the body of a dead person was laid was also called a bar, and that the board on which religious ceremonies and sacrifices were performed was also called a bar, gives an inkling of the high regard in which the pig was held. The bringing in of the ‘boar’s’ head at Christmas feasts is a carryover from those pagan times.

Barley was first thought to have been indigenous only to the dry lands of south-western Asia, but further research points towards south-eastern Asia. It was also very likely indigenous to the uplands of Ethiopia or may have been successfully transplanted there at an extremely early date. In the beginning barley grew at no other known places in the world. What is believed to be the oldest of all clay tablets, dating back nearly eight thousand years in Babylonia, depicts a priest preparing barley for brewing. Someone introduced the grain about five thousand years ago into Switzerland. A thousand years later barley was brought into Britain by the same people who brought the pig with them. Barley, too, was held to be a sacred product.

Just to the west of Stonehenge, linking that shattered edifice to barley and in turn to the pig, are four villages within a twenty- five-mile area that must have once been a single huge area devoted to the cultivation of barley. Their names - Berwick Bassett, Berwick St. John, Berwick St. James, Berwick St. Leonard (saintly appendages are often a dead giveaway that places were former centres of pagan activity) - mean literally ‘barley villages. ’ The religious aspects of barley carried over into Christian times, with the monks supervising the tending of the grain and the brewing of the beer.

Clustered at the very heart of the English language are a number of Bar/Ber words all of which are imbued with a special ‘sacred’ quality: bar for [pig,’ and bar for ‘barley, ’ bar as a place where early rituals were performed, including the preparation of beer; ‘bier,’ as a funeral couch, earlier also spelled bar; ‘bar’ in the legal sense; ‘bar’ at the mouth of a harbor or harbour; ‘barrow’ for a castrated pig and for a grave; bour for cottage, found today in neighbour or neighbor; ‘bourne’ for the next world, that unknown country from which no traveller has yet returned. Viewed in the overall context of the Eber/Abar/Hebri/Hebrew name, it is hard to believe that this identification of bar with such keystone aspects of our ancient life happened through accident.

The Key: A Startling Enquiry into the Riddle of Mans Past by John Philip Cohane

A: Seldom are answers so readily obtainable as in the "key" book.

Session 20 June 1998

 

[meadow_wind]

I'm reading this whole thread and I'm now at post #19.
Quick question: does anyone know if Chlorella powder would be comparable to grass juice/powder or not in regards to the health benefit/mineral content? Both have chlorophyll and some nutrients.

 

[Persej]

Quick question: does anyone know if Chlorella powder would be comparable to grass juice/powder or not in regards to the health benefit/mineral content? Both have chlorophyll and some nutrients.

Since we don't seem to be looking for minerals, chlorophyll or some other nutrients, but for some kind of information that is easily destroyed if not preserved properly, the question is in what form would that chlorella have to be consumed to get the comparable benefits? According to the people who consumed grass juice, it would have to be in a fresh form, not powder. Maybe it can be extracted and preserved in some way, but I don't know how.

 

[Mari]

One thing that consumers of cereal grasses report is that their hair gets its color back. Perhaps cereals grasses can unblock some genes, just like spirulina?

That would be interesting question for the Cs; is there any truth in all that research and are the genes that are potentially unblocked would be beneficial and, if yes, for what.

 

[Persej]

That would be interesting question for the Cs; is there any truth in all that research and are the genes that are potentially unblocked would be beneficial and, if yes, for what.

And how? Why do some people feel an extra burst of energy and others don't? And if the information of the grass is the key, then, the question is how do we properly "digest" that information? And that is where the topic of attention comes to mind. Or, as I suspect, a topic of brainwaves. They say that you should drink the juice first thing in the morning. Well, in the morning we have more alpha brainwaves than later in the day. Also, ruminants, when they ruminate, are in the altered state of mind, similar to dream state. Does that play a role in their digestion of information from the grass?

We would have to do a little experimentation in order to get answers to some of those questions.

 

[Persej]

Speaking about Bar/Ber words, we also have this:

(Perceval) The other thing about the Missing 411 book is that the people who are disappeared and found again, it usually happens near berry bushes. I was wondering what the...

(Andromeda) Yeah, what's the connection with berries? They're either near berry bushes, or picking berries, or they reappear with berries.

(Galatea) Why berries?

A: Convenient markers for TDARM type technology due to sound frequency.

Q: (L) Sound frequency of the word "berries"?

A: Yes.

Q: (Perceval) That's how they mark places.

(Andromeda) Be careful how much you say it! [laughter]

(Scottie) "Put him back in the berry same place where you took him from!"

(L) That makes me think of Br'er Rabbit and Briar Patch story.

[See: Brer Rabbit and the Tar Baby - American Folklore]

(L) Yeah, there's that sound thing. There were several cases of spontaneous human combustion where they had name similarities. So, there's something about this transdimensional business locating itself via words or names which have frequency relating to sound or something.

(Galatea) Does it have something to do with numerology and the frequency?

A: Yes.

Q: (L) So it's similar. It has to do with objects and sounds.

(Perceval) It's the location at that level... a locating device.

(L) It's a locator.

A: Yes.

Session 14 March 2015

Q: (L) And who do we have with us this evening?

A: Nilennioa of Cassiopaea.

Q: (L) I've often wondered when these names come up. They're just such strange things. What is it that they mean?

A: They relate to the specific vibrational frequency of the moment as expressed by the numerical frequency of the combination of vowels and consonants.

Q: (L) What is the numerical frequency of a vowel and consonant?

A: It is a science barely understood by your civilization but was once well known. Words have deeper meaning than you suspect.

Q: (Bubbles) Like in numerology?

A: Similar, but that is a dim reflection of the ancient science.

Session 25 April 2010

So perhaps pig, barley and berries have similar vibrational frequency and the knowledge about that was preserved by the numerical frequency of the combination of vowels and consonants of their (original) names?

Galatea said that she fells good when taking raspberries.

(Galatea) Last question: Recently, I noticed that whenever I have raspberries, I feel really good. Would some of us taking raspberry oil be beneficial for decreasing inflammation?

A: Yes, some.

Session 7 May 2016

But which berries are true berries?

Why Do We Call Them Berries?

The berry family is a linguistic invention particular to Germanic languages, like English. Other languages, like Spanish and French, do not combine the wide, diverse berry family into one group, but rather have very different words for blackberries, raspberries, blueberries, and strawberries.

Where does the word berry come from?

The word berry comes from the Old English berie, which originally meant “grape.” As the English language spread to the Americas with colonization, many native grape-shaped fruits that grew in bunches took on the berry suffix: blueberry, cranberry, elderberry, etc. Though the many small, delicious fruits known as berries were grouped together in a linguistic accident, they are in fact many biologically distinct plants and fruits.

A botanist would probably tell you that grouping berries together is about as accurate as calling dolphins, tadpoles and squid “water creatures.” True berries are simply fruits in which each fruit comes from one flower, like blueberries. Even cucumbers and tomatoes are technically berries! Botanically speaking, blueberries (Latin family: Ericaceae) are more closely related to rhododendrons than they are to raspberries.

Are strawberries really berries?

Strawberries (Latin family: Fragaria) are called accessory fruits by botanists because they grow from parts of the plant other than the flowers. Raspberries and blackberries (Latin family: Rubus) are another example altogether. They are called aggregate fruits because their flowers form drupelets instead of one whole fruit. Drupelet is the technical word for the individual morsels of blackberries and raspberries. Fruits in the Rubus family are also called bramble fruits because they grow on spiky bushes.

Is a grape a berry?

Grapes, by the way, are technically berries. But where did the word grape come from? In Old English grapes were called winberige, literally “wine berry.” The word grape comes from the Old French word graper, which came from the word krappon, the hook used to pick grapes. In English, the tool became synonymous with the fruit in 1300s.

Luckily, the erroneous linguistic grouping of “berries” gave us great treats like mixed berry ice cream, which may confuse botanists and non-Germanic language speakers.

Why Do We Call Them Berries?

The berry family is a linguistic invention particular to Germanic languages, like English. Other languages, like Spanish and French, do not combine the wide, diverse berry family into one group, but rather have very different words for blackberries, raspberries, blueberries, and strawberries.

www.dictionary.com

So some berries might be beneficial for us, while others might not even be true berries, as they might have become berries by linguistic accident. But the original names might have been designed with a purpose of preserving a knowledge about what can improve our receivership capacity.

 

[Persej]

That would be interesting question for the Cs; is there any truth in all that research and are the genes that are potentially unblocked would be beneficial and, if yes, for what.

Kate Rheaume-Bleue in her book, Vitamin K2 and the Calcium Paradox, mentioned how lack of certain nutrients, in this case activator X, which she believes is the Vitamin K2, even though it doesn't fully fit the experimental results of the early scientist who studied this grass factor, can cause the de-evolution of human beings.

Is inadequate nutrition causing us to de-evolve?

In the photos in Chapter 2, you’ll notice that the traditional faces with the widest, most attractive smiles (page 31) do not have perceptibly pointed canine teeth. Many of the grins showcase teeth that are so uniform, they seem to have been filed even. These perfect pearly whites are all natural, and one aspect of their appearance is almost conspicuous in its absence: fangs.

The word “atavism” means recurrence of an ancestral form. It is the reappearance of a lost character specific to a remote evolutionary ancestor. Examples of atavisms in animals include the appearance of reptilian teeth in a mutant chicken or vestigial hind legs in a whale. Human embryos in early development have tails and gills that normally disappear, but every now and then a child is born with the remnants of a tail stump.

Atavisms occur because the genes for some previously existing features lie dormant in our DNA. The appearance of pointy eyeteeth in the children of flat-toothed parents, triggered by nutritional deficiencies, is an example of atavism. Complete development of all teeth produces wide, even tooth arrangement. Incomplete tooth development brings forth the prominent canines seen in our primate ancestors.

And the next question is, are there any advance human genes also lying dormant in our DNA, waiting to be activated with certain nutrients?

 

[Persej]

Q: (Pierre) About the interaction between us and the information field... I wanted to know if basically the DNA because of its spiral shape acts as an amplifier and universal antenna, while the proteins act as a specifier of the information received due to their geometric conformation? DNA amplifier, protein says what FM station you're tuning into?

A: Yes

Collagen is the main structural protein in the extracellular matrix found in the body's various connective tissues. As the main component of connective tissue, it is the most abundant protein in mammals, making up from 25% to 35% of the whole-body protein content. Collagen consists of amino acids bound together to form a triple helix of elongated fibril known as a collagen helix. It is mostly found in connective tissue such as cartilage, bones, tendons, ligaments, and skin.

Depending upon the degree of mineralization, collagen tissues may be rigid (bone) or compliant (tendon) or have a gradient from rigid to compliant (cartilage). Collagen is also abundant in corneas, blood vessels, the gut, intervertebral discs, and the dentin in teeth.

Collagen - Wikipedia

en.wikipedia.org

Proanthocyanidins from berries, including grapes, have interesting connection with collagen. They can get inside the spiral structure of collagen proteins and crosslink with them. There are a lot of studies about how they can improve bone formation, bone density, dentin biodegradation resistance, etc.

But if the proteins are antenna, and proanthocyanidins can merge with them, then that means that they have the power to modify our antenna. Which means that they can also have an influence on our receivership capacity.

 

[Persej]

Kate Rheaume-Bleue also said this in her book, which cannot be found in the online version of the Price's book. Maybe it's in some newer version.

Price observed that people with active tooth decay had high levels of Lactobacillus acidophilus in their saliva, averaging around 323,000 microorganisms per milliliter. After treating his patients with vitamin K2–rich butter oil, Price’s special concentrate of butter from grass-fed cows, the average bacteria content dropped to 15,000 bugs per milliliter of saliva, a reduction of 95 percent. In some cases, the bacteria disappeared completely. The almost complete elimination of bacteria was typical in “many hundred of clinical cases in which dental caries [are] reduced apparently to zero, as indicated by both x-ray and instrumental examination.”

The addition of dietary K2 changes the quality of saliva in another surprising way that fights tooth decay. The saliva of patients who have cavities tends to rob the teeth of minerals, according to another elegant experiment performed by the maverick dentist. When saliva from patients with active tooth decay was mixed with powdered bone or tooth chips, minerals moved from the tooth or bone into the saliva. The experiment was repeated with saliva from the same patients after they were treated with vitamin K2. Then, minerals moved from the saliva into the bony tissue.

Of course, now we know that it's not a vitamin K2 but a "green grass factor".

 

[Persej]

Another source of proanthocyanidins is pine bark extract. Pine is, in some Slavic countries, called Bor.

The Czech name pine is derived from the word bor, which was the original name for a pine forest, but probably also a coniferous forest in general, meaning a tree growing in a pine forest (blueberry also has a similar etymology). The word base is pan-Slavic and comes from Proto-Slavic, it also has parallels in Old Germanic languages (e.g. Old English bearu – forest, Old Icelandic bǫrr – tree); the origin apparently goes to the Indo-European *bhar- "tip, bristle", figuratively, a coniferous tree. The technical name is the Latin word pinus, which the Romans used to refer to pine trees, its basis can be traced back to Proto-Indo-European *pīt- ("resin"). The "plant juice" - resin - is probably also related to the older, but still sometimes used, name pine, whose supposed root *sop- appears, for example, also in today's French name for fir (sapin) or the Latin term for spruce (sappinus).

Borovice – Wikipedie

cs.wikipedia.org

the origin apparently goes to the Indo-European *bhar- "tip, bristle"

Pigs or b(o)ars, like pines, also have bristles. So do cereals.

In folk tradition, pine is considered a sacred tree, even the embodiment of divinity. This belief in our people originates from the ancient Slavs. Even today, old pines often represent records, trees that must not be cut down or damaged in any other way. In the past, assemblies and other public gatherings were organized under their crowns.

Pine is revered by many peoples, so it can be found on postage stamps, coats of arms and flags of many countries.

Борови (род) — Википедија

sr.wikipedia.org

And of course, we also have a Christmas tree and a Christmas ham.

So we have a several bar/ber/bor names, all consider to be sacred things. You could probably also add "bear" ("bera" in old English,
Bären in German), to that group.

 

[Persej]

In the English language, an unprocessed whole kernel of grains is called a berry. Botanically, grain is a type of fruit called a caryopsis, where the fruit wall and the seed are intimately fused into a single unit.

In Eastern European countries, the wheat berries are used in a special sweet dish called “coliva” for Christian Orthodox rituals.

A similar food item is widely popular in Lebanon where it is known as snuniye and, more commonly, as berbara as it is prepared for Saint Barbara's feast day, December 4, which is celebrated with Halloween-like festivities.

Koliva - Wikipedia

en.wikipedia.org

There is also a custom of sending children with kutia to relatives, usually grandparents and godparents. After dinner, the kutia is left on the table for the whole night with spoons for the dead ancestors, "so that our relatives would have dinner and not be angry with us."

Kutia - Wikipedia

en.wikipedia.org

Its celebration shares many elements with Hallowe'en, though coming from a much earlier tradition, and unrelated to the feast of the dead. Traditionally, adults and children wearing disguise go around houses in the villages dancing and singing the story of Saint Barbara; and in each house, they are offered food (and sometimes money) specially prepared for that feast. The general belief amongst Levantine Christians is that Saint Barbara disguised herself as many different characters to elude the Romans who were persecuting her.

Eid il-Burbara - Wikipedia

en.wikipedia.org

As one of the Fourteen Holy Helpers, Barbara is a popular saint, perhaps best known as the patron saint of armourers, artillerymen, military engineers, miners and others who work with explosives because of her legend's association with lightning.

In the Afro-Cuban religion of Santería, Barbara is syncretized with Chango, the deity of fire, lightning, and thunder. In Afro-Brazilian religions of Candomblé and Umbanda, she is often identified as Yansan, the orisha of wind and storms.

Saint Barbara - Wikipedia

en.wikipedia.org

The dish is traditionally made in large quantities and is distributed to friends, relatives, neighbors, colleagues, classmates, and others, without regard to the recipient's religion or belief system as an offering of peace and love.

According to a late Ottoman writer, passages from the Quran were spoken over the cauldron of cooked aşure in memory of deceased family members before it was served to neighbors, suggesting that for certain Sunni families the meal had a connection to remembering the deceased.

Ashure - Wikipedia

en.wikipedia.org

 

[Persej]

I was wondering why is an oak tree considered a more sacred tree in Serbia than pine tree, and I think that it has to do with pigs. Serbia was in the past famous for pig production, and oak forests are great for fattening of the pigs. Interestingly, the word for fat in Serbian language is "mast". And in the English language, mast is the fruit of forest trees and shrubs, such as acorns and other nuts.

The term derives from the Old English mæst, meaning the nuts of forest trees that have accumulated on the ground, especially those used historically for fattening domestic pigs, and as food resources for wildlife.

More generally, mast is considered the edible vegetative or reproductive parts produced by woody species of plants, i.e. trees and shrubs, that wildlife and some domestic animals consume as a food source. Mast is generated in large quantities during long-interval but regularly recurring phenological events known as mast seeding or masting.

Mast can be divided into two basic types: hard mast and soft mast. Tree species such as oak, hickory, and beech produce a hard mast—acorns, hickory nuts, and beechnuts. It has been traditional to turn pigs loose into forests to fatten on this form of mast in a practice known as pannage. Other tree and shrub species produce a soft mast, such as raspberries, blueberries, and greenbriar.

Mast (botany) - Wikipedia

en.wikipedia.org

In Russian and Ukrainian, the word for fat is "жиры" or "жири". And "жир" in Serbian means acorn. So we can clearly see a connection between acorns and pig fat, and why would somebody consider an oak tree a sacred tree, if they considered a pig a sacred animal.