Fung-Eggs & Corn-Fish

That’s when a smoke was a smoke and groovin’ was groovin’ . . . 
—from “Cherry Bomb” by John Cougar Mellencamp

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Before I left for my trip to South Africa last month, I went to at least ten different groceries and farmers markets trying to find a carrot that tasted like a carrot instead of a piece of crisp cardboard. All I wanted was a simple bunch of tasty carrots—a request that should not have been so hard to come by in a culture that is meant to be so advanced, in a city admired the world over for affording its residents access to anything at any hour. Turns out you can get just about anything just so long as it’s not one of the hundreds of plant species that are made obsolete every hour by our “civilized” way of life.

In the end, I was only mildly successful, having found a farmer in the Union Square market that offered something that vaguely reminded me of why I liked carrots in the first place.

A week later I was consuming locally grown carrots in a remote beach village in South Africa like they were going out of style. They may not be going out of style, but it seems they are going out of print! That’s because their BIOLOGICAL MATERIAL, or BIOMASS for short, is deteriorating.

First let’s do a little Biomass 101 and then we can see how it’s affecting our food. Here’s how the biomass cycle works:

1) A species with its unique DNA composition proceeds through life in the conditions that formed it. As long as the environment stays the same, that species will continue to self-replicate, renewing its biomass from its sources of nutrition, air, sunshine, etc.

2) Changes to the species’ environment means changes to its biomass. Every adjustment made to that which it consumes and in which it’s immersed is manifested in its renewing cells (which consequently make minute changes to the DNA as well).

3) This is how all life adjusts and changes with its environment and explains how life is ever evolving, never stagnant. On a healthy planet and in a life-generating world, species will develop and evolve. In an unhealthy environment, species will deteriorate or devolve (only the rogue bacteria and decomposer species will be strengthened by such an environment).

Take the orangutan, for example. The orangutan is a frugivore (fruit is the mainstay of its diet). The orangutan consumes fruit and its body transfers that “sun food” into its biomass, creating new bone cells, new muscle-tissue cells, etc. The same thing happens with the herbivorous horse, cow, and elephant, animals that simply eat fruits and grasses to maintain their enormous muscles and skeletal systems.

4) All changes to the quality of the air, soil, water, and sunshine will have an effect on the biomass of the animal that consumes it. Devitalized environment = devitalized biomass of the animal. As our environment becomes exponentially more acidic, all factors become devitalized. If, in addition, there are synthetic chemicals introduced to the environment, the subsequent new biomass will be made up of that too.

5) So the constant renewal of biomass for the species is subject to the environment. If that which the species is exposed to changes, the biomass of that species will change to reflect that. So the old saying “You are what you eat” is a lazy way of saying “Your biomass is what your body converts from your environment and consumption into your renewed flesh and blood.”

6) Every species on the planet is subject to what its biomass is renewed from.

This is why my beloved carrot, along with all our favorite edible pants are going the way of the passenger pigeon. The carrot we used to know is becoming extinct because of the enormous shift in its environment. No more is it developing its biomass from nutritionally sound, balanced seed and soil. Quite the opposite: it’s losing its vitality, which is all too evident in the taste and smell of the vegetable (as is all the Earth’s bounty), ipso facto.

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Even organically grown carrots are losing their “carrot-ness.” Sure, there may still be orange-colored, carrot-shaped substances coming out of the ground comprised of carrot-y biochemical components, but the generations of carrots to come will be a sadly compromised version of their former, proud carrot lineage.

The biochemical composition of an organism (the chemical components that make up the plant’s cellular structure) is affected for better or worse by:

1) The integrity/purity of its seed;
2) The composition of its soil (the earth and water);
3) Its time in the soil and/or connection to the soil through its vines and branches (i.e., its time left to ripen);
4) The quantity and quality of direct sunlight it receives; and
5) The quality of the air in which it grows.

All of these things that I list as seemingly separate pieces are actually one factor: the plant’s agricultural sphere, or, if you prefer, its “incubator.”

As most of you know, modern soil is tragically nutritionally deficient and the water that flows through it is contaminated with chemicals (only less so if organically grown, as we must remember that air, soil, and water mix no matter how much we would like to think we can isolate a piece of land and its production). But this is why our beloved vegetables are literally endangered species, arguably already extinct in many regions!

In addition, the air quality is vastly more acidic than ever before. The plant that breathes acidity and is rained on by acidity is going to suffer deterioration of its biochemistry. Our produce is in crisis. 

How do the FDA and USDA help prevent further deterioration or address this crisis? It supports destructive genetically modified (GMO) farming and deplorably rank animal raising/slaughtering conditions. The governmental agencies are working hand-in-glove with the food industry Goliaths as part of a juggernaut of corporate-government greed. The promotion of this kind of decimation of plant and animal (and ultimately human life as well) is born of either an extremely low intellect or extremely perverse agendas (serving, for example, the pharmaceutical industry).

Consider that in 2007 the USDA mandated the irradiation of green leafy vegetables (with the exception of organic leafy greens). How do laws like this get passed? Fear. The FDA/USDA convinces the masses of the dangers of raw produce. I would not be surprised if they staged the E. coli contamination in spinach. Raw dairy products are also largely outlawed in most states. Slowly but surely, our freedom to consume life-generating substances is being taken away.

If you want to be able to eat real carrots, greens, and almonds (another irradiated U.S. product), you’ll need a good “dealer.” If you want to eat them in a few years’ time, I suggest taking up a new hobby: start collecting unadulterated seeds—and please let me know if you find a good source!

If you know which farms to buy from, you can still get your hands on fairly tasty produce, but with every passing harvest the fruits of the earth are deteriorating—losing more and more of their vitality and alkalinity, as evident in their smell and taste. Think about that for a moment: the biochemistry of the plant is not just in its material component, but also in its smell and taste. We can detect the biochemical deterioration, the loss of integrity, with our noses and palates. If we could see the plants’ energetic/vibratory fields, we would see that they, too, are continually dimming.

Meanwhile, the sloppy, filthy way of raising animals for the mass production of meat and dairy continues, but no one is getting immediately sick from it because they are pumped with antibiotics.

This finally brings us to Fung-eggs and Corn-fish.

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As you are well aware, today, the average store-bought eggs come from factories filled with hens that are injected heavily with hormones and antibiotics so they can grow big quickly, produce copiously, and not carry disease despite the deplorable filth they are raised in. But what you may not have realized is that the very biochemical composition of the animal’s flesh, eggs, and milk becomes those substances.

To put it another way, what they consume today becomes their flesh the next day. When you eat the flesh or offspring of the unfortunate, tortured hens, you are not eating an egg: you are eating a fung-egg, an egg combined with fungus, puss, synthetic hormones and antibiotics that come to comprise the hen and the egg. You might call it “the incredible INEDIBLE egg.”

Fung-eggs are what you’ll find in your local grocery store. Your average store-bought eggs are rife with the fungus that developed from the biomass of the hen’s diet of GMO corn, hormones, and antibiotic injections.

These are not eggs; they may come in an egg-shaped shell in a cute retro carton, but they are a biochemical aberration!

I used to be able to recommend eggs to yeasted dieters all the time. Not only were they non-yeast feeders, but they were filling and familiar. Eggs once seemed so gosh-darned normal and made this lifestyle seem so easy. “Have a four-egg omelet with goat’s cheese and sundried tomatoes—just have it with a salad instead of bread or potatoes,” I would enthusiastically offer. “Throw a few raw egg yolks into a veggie juice and shake it up for a body-builder elixir,” I would tell my male clients.

Up until a few years ago, eggs made an excellent transition food for people getting into this lifestyle. Now, they must be consumed only if raised free to range on pastureland, eating what chickens should normally eat: bugs, greens, and whatever else they scrounge up.

The same is unfortunately true for all animal products, including fish, another previously ideal go-to food for yeasted transitioners and nearly everyone else; fish is light and easy to digest, easy to get in restaurants, easy in social situations, and just so delicious and satisfying. However, today, the normal store-bought fish is raised on CORN! And not just any corn, GMO corn—the stuff that is taking over most of the farmland in our country (along with GMO soy)! When you take a fish and feed it corn, its biomass will become starchy. You are not longer eating fish but a biochemical composite of corn-fish!

All the animals that are raised on soy, corn, and other starches (which is an utterly foreign diet for all beings, including the human variety) and injected with antibiotics and hormones are no longer what they were originally. They are replacing their old cells with these substances, and these substances create copious amounts of fungus and gas pressure as bi-products in their flesh, so what you eat is their meat or milk or eggs mixed up with hormones, antibiotics, fungus, and noxious gasses. You may as well be mainlining antibiotics and hormones yourself and eating the GMO starches in cookie form. The irony of the Atkins Diet should not be lost on you!

In the past, an egg was an egg and fish was fish. If you bought and cooked eggs, you were actually consuming amino acids and fats of the offspring of a chicken. If you bought, caught, or ordered a fish, you were getting the flesh of a fish composed of the environment of the ocean.

Today, fish, eggs, and all animal products are quite another thing. Today, what you are getting when you bite into an omelet, filet of grilled fish, rotisserie chicken, filet mignon, rib eye, etc. is a mixture of the GMO starches that animal was raised on, the antibiotics and hormones it was injected with, and the fungus those substances created in the cells and tissues of the animal when you take that bite.

So look before you bite. And don’t shoot the passenger pigeon!

Your free-range, grazing friend,
Natalia

 


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