The Greatest Contributor to Gluten Disease & Obesity ~ THE SAME!

Insult to Injury!
GMO, Not Cleaned or Fresh Produce or canned fish, meats, etc!, Ancient Grains,
What does canning do? (Freezing, etc)
Bacteria in canned food

Questions to ask before buying Canned, Refrigerated or Frozen Food or in the Meat & Dairy Cases…

One of the ‘Greatest Contributors to Global Warming’ ~ Factory Farms (Carnival foods)
The greatest contributor to gluten disease & Obesity ~ Abusive Faculty Foods CAFO~GMO (MAGNIFIES THE GOOD, BAD & UGLY) SAME ROOT CAUSE!

** What about the Bacteria (live) destroyed in the canning process?

~ Catch 22? Once the ‘spores (or bacteria ) are destroyed ~ what happened to the dead particulate? It is left in the food & left to the body to find storage places!

Canning is an important, safe method for preserving food if practiced properly.
The canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil~
During this heating process air is driven out of the jar and as it cools a vacuum seal is formed. This vacuum seal prevents air from getting back into the product bringing with it contaminating micro-organisms.

Safe Canning Methods ~
There are two safe ways of processing food, the boiling water bath method and the pressure canner method:
The boiling water bath method is safe for tomatoes, fruits, jams, jellies, pickles and other preserves. In this method, jars of food are heated completely covered with boiling water (212°F at sea level) and cooked for a specified amount of time
Pressure canning is the only safe method of preserving ~(FRESH & CLEANED BY BLANCHING, RINSING & DRYING ~ vegetables, meats, poultry and seafood (ALL MUST BE NON-GMO)~ Jars of food are placed in 2 to 3 inches of water in a special pressure cooker which is heated to a temperature of at least 240° F. This temperature can only be reached using the pressure method. A microorganism called Clostridium botulinum is the main reason why pressure processing is necessary. Though the bacterial cells are killed at boiling temperatures, they can form spores that can withstand these temperatures. The spores grow well in low acid foods, in the absence of air, such as in canned low acidic foods like meats and vegetables. When the spores begin to grow, they produce the deadly botulinum toxins (poisons)
~ Catch 22? Once the ‘spores (or bacteria ) are destroyed ~ what happened to the dead particulate? It is left in the food & left to the body to find storage places!

The only way to destroy these spores is by pressure cooking the food at a temperature of 240°F, or above, for a specified amount of time depending on the type of food and altitude.
Foods that are low acid have a pH of more than 4.6 and because of the danger of botulism, they must be prepared in a pressure canner
~ HOWEVER, Once the ‘spores (or bacteria),​ are destroyed ~ what happened to the dead particulate? It is left in the food & left to the body to find storage places!
The low acidic foods include:
NON-GMO PASTURED meats
Wild seafood ~ Not fed GMO
Free-range​ poultry ~ not fed GMO
European or Australian dairy products ~ not fed GMO
all vegetables not GMO
High acid foods have a pH of 4.6 or less and contain enough acid so that the Clostridium botulinum spores can not grow and produce their deadly toxin. High acidic foods can be safely canned using the boiling water bath method.
The high acidic foods include:
fruits
properly pickled vegetables ~
Certain foods like, tomatoes and figs, that have a pH value close to 4.6 need to have acid added to them in order to use the water bath method. This is accomplished by adding lemon juice of citric acid.

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Healthy Oils: Pastured Lard, Virgin Coconut Oil & Extra Virgin Olive Oil-All other (INDUSTRIAL FARMED)-Bottle Salad Dressings-MEDICARE TICKETS ~ Dee Hinkle on LinkedIn

Benefits of Soaking Nuts, Grains & Seeds-Takes Minutes to ‘Baptize’ & No Time Place in Oven to Dry!!
Dee Hinkle on LinkedIn Publish date February 10, 2019

Remember Great-Grandmother Using Lard in Her Kitchen-Non-GMO! PASTURED LARD! Science is Showing Health Benefits! Not-so-much ‘Industrial Farmed’ …
https://www.linkedin.com/post/edit/remember-great-grandmother-using-lard-her-kitchen-pastured-dee-hinkle Dee Hinkle on LinkedIn Publish date February 8, 2019

Tom Steyer for President? ~ Democrats Missing the Point on Climate Change ~ in Bed with Fear Mongering Bureaucrats & Dinosaurs in our Modern Society!
https://www.linkedin.com/in/dee-hinkle-32872b13a/detail/recent-activity/shares/

My support (financial & writing) will be to SUPPORT THE CANDIDATE ~ who is willing to step to the plate & put all forces behind BANNING GMO ~ Like it is in the REST OF THE WORLD!

HOMELESS & DISEASE WILL END – WHEN ‘GMO IS BANNED IN USA’ (CAFO Will Implode) & Global Warming will drastically slow-
Global Greenhouse gas emissions from the agricultural sector totaled 4.7 billion tons of carbon dioxide (CO₂) equivalent, up 13 percent over 1990.

Trying to Feed the World with ‘Magnifying the Food’
but also magnifying the Vital Glutens & Helpful Lectins in the Peels … 
@ the same rate Makes GMO Toxic Synthetic 
& Not Fit for Human Consumption 
Over-milled’ Refined Carbs 
The practice of OVER-MILLING…Removing up to 50% of the Plant Protein & Fiber Doubling the amount of ‘REFINED CARBS’…
REMOVING PLANT PROTEIN from Grains & Alternative Milks
The ‘PRINCIPAL FUEL’ for the Prefrontal “Thinking’ Brain…
Leaving only enough‘BRAIN POWER”…
To ‘Kick-the-Homeless-Can’ – DOWN THE ROAD!
& GMO – (Synthetic food) 
&Modern Dairy… loaded with ‘Dead Bacteria’ from Pasteurization 
&Industrial ‘muscle meat’- Both SATURATED with Cortisol’ (stress hormone) Which is produced by’Inhumane Farming Practices’…
Science & Religion –  May have found a COMMON GROUND….

We approaching a PARADIGM SHIFT!

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~
**The Lectins & Glutens (a part of the FRESH ~ natural unaltered produce..
.GMO…MAGNIFIES & INCREASES THE “VOLUME” OF once normal & necessary for the plant to stay alive & produce. FRUIT…

All GMO & Altered natural Foods &
Dead bacterial from Pasteurization & other altering processed produce ~
NO LONGER BIOAVAILABLE SUBSTRATES…
That the body, a closed system, must store in “curious storage” places…SINCE ALL DOES NOT GO OUT … in the waste systems…FECES & URINE…

GENETIC MODIFICATION ~ Along with the food ~
MAGNIFIES – the natural Gluten
& Lectins (useful & vital in all Heritage Greens & vegetable) “unmodified “state…

Making all GMO “Franken-Foods” & Disease – INFLAMMATION causing!

& “Heat Altered (PASTEURIZED DAIRY)…
Now Fed GMO, Stress in the Industrial Farming process & Dairy Pasteurized …
Creating “DEAD” BACTERIA… (No-Longer Bioavailable)…

OR ROASTING OF RAW NUTS ~ CREATING ALLERGIES by producing Inflammatory Free Radicals – only to be used for “fat storage” of other “creative” storage places in the body…SKIN, LUNGS, BRAIN, CIRCULATORY SYSTEM,JOINTS…

or Over~Milling – removing or exposing more of the nutrients to OXIDATION ..

Creating Inflammatory Free Radicals … DISEASE & DYSFUNCTION CAUSING.

These UnAltered & UnGenetically Modifies nutrients in our diets can

& do influence the function of our brains and CNS ~

Some of the most important nutrients & how they can affect psychological health,: