Health Alarm: EMF-activated fibers found growing in our blood, with extensive damage, accelerated aging; first in C19-Vaxxed; now in Unvaxxed; in beef, pork, dairy too. Part 1. The Evidence
Health Alarm: EMF-activated fibers found growing in our blood, with extensive damage, accelerated aging; first in C19-Vaxxed; now in Unvaxxed; in beef, pork, dairy too. Part 1. The Evidence
"Shedding," geoengineering (spraying toxic metals and graphene oxide), hydrogels produced by PEG and SM-102 in vaccines, ubiquitous EMFs, and WEF "transhumanist" agenda all seem involved.
Interesting findings. I maybe way off mark here but I've been wondering about the prion style nature of the spike proteins synthetic structure and how the mRNA jabs to livestock, or plants may mean the meat, feeds, will be laden with such prions for ingestion. Would love some thoughts on this possible precaution/solution I've been looking into a little.
mRNA is planned to be given to Livestock and possibly grown into plants soon as vaccines in food. The real issue will perhaps not be the mRNA instruction itself per say (unless they use saRNA (Self-Amplfying mRNA, which provides a full dose from a tiny fragment which replicates)), the bigger issue will be the animals body cells will all have been instructed to manufacture and spit out, or cell surface present the foreign proteins of a GIVEN so called DISEASES structure (real or imaginary. Depending on your views of Germ vs Terrain Theory).
In the case of COVID (so called) the SPIKE proteins are PRION and AMYLOIDOUS in nature and shape/structure.
Prions are very difficult to destroy with traditional sterilisation methods (even autoclaving does not destroy them) and were thought impossible to denature safely. More recently people discovered a simple solution which does disable prions called HOCL or HYPOCHLORUS ACID.
This can be obtained on Amazon for example and is similar to Chlorination of Chicken (think USA style which sounded disgusting but is actually perfectly safe).
The food industry has done lots of studies on HOCL for MEAT/POULTRY and tested such on so called COVID (although that is debatable as no one can provide a real isolated sample when pressed still, as it appears to be an in-sillico PC modelled fake virus only. However the SPIKE seems very real and VERY DANGEROUS in a myriad of kill mechanisms).
So folks might wish to consider dipping their foods in such HOCL solution prior to cooking. Apparently it is remarkedly harmless and many foods are already washed in such. However with jabbed livestock soon, or maybe lettuces filled with mRNA or SPIKES, it might be a wise precaution to consider!
Interesting findings. I maybe way off mark here but I've been wondering about the prion style nature of the spike proteins synthetic structure and how the mRNA jabs to livestock, or plants may mean the meat, feeds, will be laden with such prions for ingestion. Would love some thoughts on this possible precaution/solution I've been looking into a little.
mRNA is planned to be given to Livestock and possibly grown into plants soon as vaccines in food. The real issue will perhaps not be the mRNA instruction itself per say (unless they use saRNA (Self-Amplfying mRNA, which provides a full dose from a tiny fragment which replicates)), the bigger issue will be the animals body cells will all have been instructed to manufacture and spit out, or cell surface present the foreign proteins of a GIVEN so called DISEASES structure (real or imaginary. Depending on your views of Germ vs Terrain Theory).
In the case of COVID (so called) the SPIKE proteins are PRION and AMYLOIDOUS in nature and shape/structure.
Prions are very difficult to destroy with traditional sterilisation methods (even autoclaving does not destroy them) and were thought impossible to denature safely. More recently people discovered a simple solution which does disable prions called HOCL or HYPOCHLORUS ACID.
This can be obtained on Amazon for example and is similar to Chlorination of Chicken (think USA style which sounded disgusting but is actually perfectly safe).
The food industry has done lots of studies on HOCL for MEAT/POULTRY and tested such on so called COVID (although that is debatable as no one can provide a real isolated sample when pressed still, as it appears to be an in-sillico PC modelled fake virus only. However the SPIKE seems very real and VERY DANGEROUS in a myriad of kill mechanisms).
https://hocl.com/research-industry-display?industry=Food&application=Meat
https://hocl.com/research-search-display?search=Poultry
https://hocl.com/research-search-display?search=covid
So folks might wish to consider dipping their foods in such HOCL solution prior to cooking. Apparently it is remarkedly harmless and many foods are already washed in such. However with jabbed livestock soon, or maybe lettuces filled with mRNA or SPIKES, it might be a wise precaution to consider!
Thank you for this important information 🙏 All so horrifying but we must all face this , and detox! Looking forward to part 2