how to defeat the transhumanists

solutions, remedies, antidotes

Welcome all of you fearless, freedom loving heretics! A note to new visitors - subscriptions are free. Likes and subscriptions are really helpful.

This piece serves as a follow up to this piece, in which we considered the role that nanobots and directed energy beams play in manipulating all of us.

I have to admit, covering the negtaive aspects of the beast for over a year now has me a bit burned out. Am I going to stop? No. Knowlege is power, know thine enemy and all of that. Informed diligence is what allows us to make wise decidions. But look for more focus on solutions and less on bad news.

todays informed diligence

As regular readers know, I’ve been covering the fascinating work being done by the Spanish group La Quinta Columna since they first broke the story about finding graphene oxide in vials of the covid jabs earlier this year. Following a recent interview with Dr. Pablo Compra (the lead researcher for La Quinta Columna) I took his advice to go to a site known as C0r0n@ 2 Inspect - https://corona2inspect.blogspot.com/ This site is a treasure trove of information about the use of wave form technology, particularly in the terahertz band (aka 6G) as a means to manipulate and control nanobots injected into humans.

The site is a compilation of 5 articles on the topic and provides undeniable proof that this is not a conspiracy theory, that the use of terahertz technology to control nanobots in the human body is indeed happening as you read this, and that the research into this has been going on for many years. The site is in Spanish. If you can read any Spanish I encourage you to read it. If not, then I encourage you to read many of the exhaustive list of research papers that are cited in the bibliography at the end of each of the articles. Many of those research papers are in English.

One of the pieces at the site is not an article, it’s a video of Dr. Pablo Campra explaining his findings, in English.

I don’t think I need to inform any of you heretics that ‘solution number one’ is to avoid any and all “vaccines” at any cost. At this point there is no such thing as a safe “vaccine”, and likely never was. Many have come to this same conclusion (including many frontline health care workers who have seen the damage the jabs are doing) and are giving up careers and moving away from restrictive States to keep themselves and their families free and healthy.

onward

So, with that said, let’s take a deep look at some of the better known solutions, remedies and antidotes that can be used to counter the effects of all of the satanic weaponry being deployed against us; 5G (6G is coming soon), glyphosate, the chimeric elements in vaccines, nanobots and other dark elements in chem trails, chemo therapy and so on ad nauseam. And let’s not forget what may be their most important dark weapon of all, fear.

about fear

Fear is most effective when deployed against those who are poorly informed. The reason why so many of you freedom loving heretics refused to get the jabs is because you made the effort to inform yourselves about the realities of covid and learned that it’s no more dangerous than a mild form of flu. You also made the effort to learn about the dangers of the jabs (hopefully some of the articles here were helpful in both of those cases). In other words, because you made the effort to become informed, you knew that the fearful messages being hyped by the medical beast and their lackeys in the media were lies. With this knowledge you then knew there was no need to be fearful of covid, nor was there any need to get the jabs. If you’re a new reader and you’re still feeling fearful, allow me to suggest that you go into the archives and read some of the articles that point out how and why the psychological weapon of fear is being used. You can start with this one.

It’s time to get back to our historic roots, the roots that have nourished us and our microbiome for countless generations. Roots that go all the way back to the garden, cultivated by love (God).

solutions - diet

Recently there have been a number of articles from various bloggers and many vloggers touting the use of various vitamin and other supplemental protocols to stave-off covid and/or, treat the effects of being exposed to shedding from the vaxxed. While I’m not going to deny or support the effectiveness of any of those protocols, I will say that for many people these protocols are not necessary as long as a healthy diet is maintained. These protocols only become necessary when ones immunity or microbiome becomes out of balance. As will be repeated several times, there is nothing more effective at keeping illness at bay than eating a healthy diet. Give the body what it needs to perform at its best, get plenty of sunshine, stay active, and the rest is automatic.

With that said, because we are all (thankfully) different, there is no single magic diet that will work for everyone across the board. One persons health food may be detrimental to the next person. What I’m saying is that none of the dietary commentary that follows should be used as hard and fast dietary advice. It’s meant only to highlight some basic dietary principles that have served humanity very well for tens of thousands of years. It’s also meant to point out how we have come to be so very well adapted to these basic dietary principals.

However, some old truths remain as valid for everyone across the board today as they ever have. One of those is that prevention is the best medicine - always has been, always will be.

We are amazing self maintaining, self healing, self regulating beings. But like any finely tuned instrument, we need top-notch maintenance to stay that way. And the better quality that maintenance is, the better we perform and the longer we live. You wouldn’t use the cheapest wires, nor would you allow a kid off the street to tune a Steinway grand concert piano. No, you would use the finest wires and the best tuner you can find. It’s the same with our bodies. If we feed ourselves cheap, processed food and put ourselves at the mercy of the techmed beast to stay tuned up, then we’ll surely see a degradation of our health and a shortening of our life. Indeed, since Anthony Fauci - whose job is to look after the health of all Americans - went to work for the NIH, the percentage of people with chronic illness in the US has gone from 6% to 54%. In my lifetime, the number of kids with autism has gone from 1 in 10,000 (when I was born) to 1 in 34 today. Yup, the satanic agenda of the medical beast is hard to deny.

So what works best? There’s a short answer to that and a longer answer. The short answer is - the same things that have been working for tens of thousands of years. The longer answer would require several books, but I’ll try and give an abbreviated overview here.

In a manner of speaking, we are a form of walking, breathing neuro-memories. In other words, our very being is defined by our ancestral past. I dwelt on this in the first piece in this series regarding our ancestral microbiome and how it gets passed down from generation to generation through mothers. What I didn’t talk about is what brought that microbiome into being and what we need to do to keep it finely tuned so it keeps us performing its best for us. Which takes us back to that fundamental truth that nothing plays a more important role in keeping our microbiome healthy than what we put into our mouths to sustain us. This also happens to be the best form of preventative medicine there is.

the european example

Many of you reading this are likely descended from European ancestry. For those who are not, you’ll be able to make a similar correlation to your own ancestry. Those of us who are descended from European ancestry all have a somewhat similar food history, which may partly explain why we’ve over-performed here on the American continent - the conditions here are similar to our ancestral homeland, the European continent. This means many of the traditional foods our ancestors brought with them performed very well here; meat and dairy cattle, chickens, vegetables, some root crops, beans and grains. We also adopted many of the foods hunted and grown by Native Americans, most of which had some sort of counterpart on the European continent; bison, elk, deer, countless wild herbs and greens, squash, corn, beans.

Going back before the colonial period, we find that the fall of Rome gave way to the medieval period in Europe which saw the rise of the kingdoms we now know as the countries of Europe. It further established what we might call the ancestral diet of Europeans. Although doing so could get one thrown in the dungeon, poaching ‘the crowns deer’ was part of that diet, as was the raising of domestic cattle and goats for meat (protein), fat and dairy (more fat), pigs for meat (protein) and fat, chickens, ducks and geese for meat (protein), fat and eggs (more fat), gathering wild herbs and berries, fishing the numerous rivers (for more meat and fat, especially their fatty eggs), digging wild roots (few and far between) and growing a few root crops, squash, grains and beans.

In fact, much of European food culture was already well established during the Roman Empire, which wasn’t that different from the more recent medieval diet.

Going back through the Roman Empire only covers a tiny fraction of the time in which our European predecessors developed the ancestral food memory and microbiome we now call our own. The next earlier time frame covers a much larger portion of time in which we developed our diet and more importantly, our microbiome.

As we peer back before the time of the Roman Empire we enter a time of tribal relationships when much of the food consumed was wild. All plant based foods - wild or cultivated - were limited to seasonal availability (although some were preserved by drying or in fat). The only thing that was available year-round was the meat and fat of mostly wild animals (deer, boar, numerous other smaller mammals, game birds, fish and so on), and a few domestic animals. Some tribal chieftains may have had a few dairy cows, perhaps some pigs and chickens. Some of those larger animals may have been slaughtered on special occasions to feed the entire tribe.

Going back even further, archeologists tell us that because of the numerous cracked bones of wild game animals found near their settlements, European Neanderthals were mostly meat eaters. Why were the bones cracked? To get at the marrow which is high in fat and nutrients.

In every historical case we see animals and fat forming the foundation of human nutrition. Wild herbs and greens would have been prevalent throughout the warm seasons and a few wild fruit and berries would have been available in their short seasons. This has been the basis for the human diet for well over 99% of our existence, which explains why so many of us perform so well on a similar diet. Why are meat and fat so important? We all know of the importance of protein and we also know that meat is, hands down, the finest source of protein there is. It has all the amino acids we need, and from our bodies perspective, those amino acids are the building blocks of life. If we don’t have an ample supply of all of them we’ll begin to see a degradation of our health.

Fat is important because many of the nutrients we need to nourish our bodies and keep our microbiome at peak performance are fat soluble, especially many of the nutrients we get from greens and herbs. Fat is needed to carry those nutrients throughout our bodies, particularly to those critically important little energy producing machines in our cells known as mitochondria.

Fat also plays a role in structuring the water in our cells, our cytoplasm. Furthermore it allows our heart to more easily move blood through our circulatory system (both topics are too complex to get into here).

Fat also provides the most efficient way to store energy. Our body renders certain types of fats into ketones which are supercharged units of energy that get stored in our liver. This also happens in the livers of animals we consume. This is why when a mountain lion kills a deer on my farm, or when a lion kills a wildebeest in Africa, or when a pack of wolves kill a buffalo in Wyoming, or when our ancestors killed a cow, a wild boar, or a deer, or when I slaughter a goat or a pig on my farm, the most prized and the very first thing eaten in all cases is the liver. It is far and away, the most nutrient dense food there is.

Not only are we getting all of the ketones stored in that liver, we’re getting all of the other nutrients the liver of that animal used to convert food into energy. Liver also has the highest concentration of mitochondria of any part of an animal. (A higher concentration of mitochondria is what makes dark poultry meat darker than white meat). Eating liver is all about gaining nutrient dense energy.

I was lucky to have been born into a farming/ranching family. My dad farmed about 1,200 acres with about a third of it in wheat and the rest in native pasture, which supported our herd of Black Angus beef cattle. Yup, we ate a lot of meat. However, because much of our living was made by selling meat, Dad sold all the best cuts and we ate what most people don’t want, the head, the bones (for stock) and the organ meats. That was fine with mother because she knew those were the most nutrient dense parts of the animal. So I grew up eating those things on a weekly basis. To this day I love liver (thank you mother!).

Contrary to the myth that the techmeds have imposed on us over the past 75 years, eating saturated animal fat does not make one fat, nor does it lead to arterial sclerosis, heart attacks, strokes or any of the other diseases that have been wrongly linked to animal fat consumption. Those problems are now known to be due to consuming excessive amounts of carbohydrates. This is a topic too complex to go into now, so at some point I’ll write a piece just on that topic.

an example

Among the 132 interns that have worked on my farm over the past 23 years was an 18 year old guy from New England who had been a vegan for the previous 4 years. He was bright, but lethargic and weak. The program here was, you eat what I eat. About a week after his arrival I prepared some liver from a neighboring rancher. He had never eaten liver before and was very reluctant to do so, but he managed to get most of his portion down. The next morning he was up early, chomping at the bit, ready to get to work - very untypical of him. As the day wore on he told me he didn’t remember ever having so much energy. We talked about the power of liver and he had to admit the truth of that. I had just turned a vegan into a liver advocate.

my own experience - what I now eat

As a young adult the medical beast convinced me that there was a better way, so I dabbled with a vegetarian and vegan diet for about 7 years in my late 20’s and early 30’s. My health faltered badly. It wasn’t until many years later when I came fully back to the diet of my ancestors that I regained my health.

Again, just to remind everyone, because I’ve found this diet works very well for me doesn’t mean it’ll be a magic bullet for everyone.

Like my ancestors, my diet today is animal and herb centric. I keep a pot of bone stock on the stove for much of the year (except when it’s too hot to do so) and use that to braise many of my meals. I should explain here that, like our ancient predecessors, I find the marrow, fats, calcium and the other numerous minerals in marrow and knuckle bones to be very healing. To keep this stock going I follow the traditional, non-refrigerated approach used by our ancestors for countless millennia (and by my mom who had no electricity and cooked over a wood fire for the first 1.5 years of my life). This involves keeping the stock pot on the stove and replacing spent bones with new ones every few weeks, along with other tough, gristly parts of meat that are not conducive to being chewed. As long as the lid is returned while the pot is still simmering, there is no need to make your refrigerator work overtime by cooling down a large, hot, pot of stock everyday. Just return that lid while the pot is still simmering before turning the heat off. As long as you don’t remove the lid before firing up the stove the next day, the stock will stay pristine within the sterile environment of the stock pot. It can remain so for up to 3 days, depending on the ambient room temperature. The current pot of stock on my stove has been there for about 2 months (it’s brought to a boil every day) and will likely go for at least another month before I empty it to clean the pot and start a new batch from scratch.

It’s important to get high quality bones. You DO NOT want bones from CAFO animals! Not only will they be nutritionally deficient, the animals they came from will have been vaccinated with mRNA and nanobot technologies. I get my stock bones from a regional rancher whose cattle are bred, born and raised on native pastures, as God intended. The fat and nutrient profile of grazing and browsing animals raised in this way is far superior to the fat and nutrient profile of animals fed a diet of veritable garbage at a CAFO.

Here is a condensed version of one of my typical meals. While the stock pot is heating up I chop up quite a lot of cooking greens and/or celery, onions, garlic, leek or any other number of low carb vegetables. (I eat very low carb, so I never eat any cereal grains or beans and rarely eat any root crops.) I then add the vegetables to a shallow sauce pan and light the fire under that. The stock can then be added along with about 3 to 4 tablespoons of some sort of fat. My preferred fat is lard I render from my pigs. If I don’t have that I’ll use organic coconut oil, or tallow from pastured cattle, or butter from pastured dairy cows. Once upon a time I kept dairy goats for butter, but I no longer have them - this blog takes too much time. After the vegetables have begun to soften I add whatever meat I’m having. That might be local pastured beef, maybe some javelina I hunted, deer from a friend, one of my chickens, wild Alaskan salmon, or my favorite, liver from some of my livestock. And yes, I typically cook the meat for less time than the vegetables. The enzymes in animal products are susceptible to damage by cooking so they don’t want to be overcooked. Liver from 100% pastured ruminant livestock can be eaten raw. Couples who are trying to get pregnant, pregnant women and nursing mothers should eat raw liver at least once a week. If you cook liver keep in mind that, like salmon, it only takes a few minutes to cook.

The other organ meats; kidenys, heart, lungs, stomach, intestines represent the other most nutrient dense part of any animal. And don’t forget to make stock out of the head. The fats in the brain, the nutrients in the eyes, nose, mouth and ears are all important for our own counterparts.

Perhaps it’s because of this energy dense diet that I have no need for coffee.

all calories are not created equal

At this point I should point out that there are two forms of calories - calories from carbohydrates and calories from fats. For the past 100 years or so the techmeds have been telling us that a calorie is a calorie and that the source is immaterial. New research shows that to be false.

Here is where all of this ancestral food history comes into focus. You may have noticed that in all of the historical examples mentioned earlier that for most of our ancestral past calories from carbs amounted to a tiny portion of our ancestral diet. Anyone who has ever tried to grow enough wheat or corn or beans by hand in a garden to feed a family for a year knows that doing so is a gargantuan task. And if the weather doesn’t cooperate, 6 months of work can be destroyed overnight and the family could starve, especially if they had all their eggs in that particular calorie basket. So for most of human history there was never a lot of effort put into grain and bean crops. Granted, if one could get a crop in, that crop had the advantage of being storable for a long time, provided mold or rodents didn’t destroy it.

It’s for these reasons that grains and beans didn’t come to be considered a “staple” in the human diet until the horse drawn plow was invented. In terms of the hundreds of thousands of years of our ancestral dietary memory, the invention of the horse drawn plow was but a few days ago. The advent of the modern tractor and combine, which now allows for millions of acres of corn, wheat and bean crops to be grown, is even more recent - just the past 75 years or so. In terms of the greater human timescale, modern farming began just a few seconds ago. All of this recent change to the longstanding format of our ancestral diet has driven much of our syndrome of sickness. As Joel Salatin would say, “folks, this ain’t normal”. I would add to that by saying, ‘folks, eating excessive amounts of calories from carbs ain’t normal.’

Another modern corruption of our ancestral dietary memory is sugar. Sugar is a super dense form of carbohydrate and a much more recent addition to the human diet than grains and beans. Prior to the arrival of Europeans and their ‘discovery’ and exploitation of sugar cane and slave labor in the Caribbean in the 1600’s, sugar was unknown. Again, that occurred just a few moments ago in terms of our ancestral microbiome. And there are few foods more disruptive to the peace and tranquillity of our gut microbiome than sugar… except maybe excessive amounts of fruit.

Let’s consider fruit. As was pointed out, our ancestors ate little fruit and what they did eat was local and seasonal. Today, thanks to world wide cultivation and shipping, we can eat any fruit grown anywhere in the world, any day of the year. Folks, from the viewpoint of our ancestral microbiome, that ain’t normal. Excessive amounts of the fructose form of sugar in fruit is just as harmful to our gut microbiome as sucrose in sugar.

I eat no sugar at all. I don’t even have it in the house. I do eat some fruit but I try to eat what’s local and in season. Right now I have some apples I picked off a friends tree, which I eat about once a week.

Coming up -

For those having vaxx regret, those exposed to shedding from the vaxxed and those seeking to optimize their health - I’m going to tell you about the antidote the medical beast doesn’t want you to know about.