SHUN CHINESE GARLIC. PEKING DOES TRANSPLANTS on LIVING PEOPLE (a religious minority whom they fear & hate)
He's Still screaming doctor!
China does 15,000 LUCRATIVE transplant operations a year on the living bodies of religious prisoners. They take heart, liver kidneys out of living people! DOCTORS are forced to do that. Transplant Tourists have no idea their new glands are the product of MURDER! PEKING jails all religious Buddhists (the sect that dances as SHEN YUN,) and opens their bodies in grizzly surgeries and then Peking removes the organs to sell to the West in VIA SUPER AFFORDABLE TRANSPLANT SURGERY. They then bury the dead Buddhists and fertilize garlic with them. You think not? PBS screened a documentary on this. SEE: CHINESE MEAT
ANYTIME a new 'contaminated' product from CHINA comes up, I am quick to RECOMMEND folks STAY AWAY. Like their catfood, KILLED OUR PETS. Their baby formula milk products! KILLED THEIR OWN BABIES. THEIR FROZEN FISH. And dozens of other food items, some counterfeit entirely. All proven to KILL. And THEIR GARLIC WILL KILL-- if not you, a lot of ORGAN MEAT Buddhists. So their garlic is only suitable for TEARING APART and planting in a pot or in your garden! BUY CALIFORNIA GARLIC or HEALTHFOOD STORE ORGANIC AMERICAN MADE NO MATTER WHAT or grow your own!
Your Garlic Is Being Imported From China, Filled With Bleach And Chemicals.
SNOPES RUMOR PATROL on I.D-ing the bad stuff: http://www.snopes.com/garlic-from-china/
How often do you enjoy the pleasures of garlic? Have you ever looked at the garlic you buy at the grocery store closely and thought where this edible pleasure traveled from? You probably haven't. Because you are absolutely sure it's a home-made product of your own, fruitful country. You go on enjoying a delicious meal leaving a peculiar dead body odor in your apartment, and putting your mouth cavity on fire, while tasting some serious chemicals imported from, believe it or not, not-home-made China.
Here is an interesting fact: more than 80% of the imported garlic worldwide comes from China. This wouldn't mean anything to us if we think about it lightly, saying "Everything was made in China", but it should be a major alarm for our health.
Some may remember a decade ago, when CALIFORNIA was the "Garlic Capital of the World", and produced all of the garlic in the USA and we were all healthy and safe. Now we have a different story and Hollywood garlic is slowly pushing its way out of the country with only 40% production.
Even our dearest friend - organic garlic is shipped from China, where you can hardly call anything organic. Cuz they lie like rugs! Surprised? Statistics say that suppliers provided a devastating one-third of the garlic in the USA stores and markets in 2014, which amounts to nearly 65,000 tons, or devastating 60% of garlic in the USA. This fact goes along with the information about Chinese garlic containing toxic materials. You keep wondering what makes garlic toxic? It is the way Chinese people cultivate it. They put pesticides not allowed to use by Chinese law in order to increase their production of garlic, some of which include parathion and phorate, illegal in China. These pesticides have been on the list of High Toxic Poisons for quite a long time. They cause serious harm to people's health.
Garlic contains methyl bromide with the purpose of killing the bugs. So do Bananas but you do not EAT the peel. Exposure to this hazardous chemical in great concentration can lead to harming the respiratory and central nervous system. In some cases, it can be lethal. Garlic also contains other lethal substances, including sulfites and lead.
As if the chemicals are not enough, garlic in China is exposed to cold temperatures, treated with growth inhibitors and over-storage is a major issue. When it comes to over-storage, it is important to point out that allicin, the ingredient responsible for the health benefits of garlic decreases under these conditions. To put this in one sentence, Chinese garlic is bleached.It is stated that various chemicals are used so that garlic is whitened, stopped from sprouting, and insects are killed. Moreover, instead of proper irrigation, untreated sewage is being used for crops fertilization. DOUBLE YUK! Not only is the garlic itself toxic, but also the Chinese environment and soil are toxic as well because of the bodies hidden all over the country to defy detection. And due to the pollution problem that has been going on in China. Their air is solid deathly MUCK. One of the reports made by the government in 2014 claims the severe pollution of Chinese land with heavy metals such as arsenic and cadmium, whereas the amounts of fertilizers and pesticides is unsustainably high and health-damaging. Having this in mind, we can all picture Chinese contaminated rivers receiving all these poisons from industrial life and Chinese homes as well. And falling from the very air.
So, what can the poor customer, who only wants to enjoy a happy garlic meal, do to outsmart the toxic threat of the Chinese garlic? Stop using Chinese garlic in their diet is the obvious thing, but are there any ways to spot it? We need to learn how to spot this danger coming from China and become experts in garlic shopping. I have some great news for you, because it is actually very easy to spot the difference between California fresh garlic and the toxic one imported from China.
You just need to look at the garlic at its bottom. Next time you go shopping, pay close attention to the following things: - If we measure the garlic on the big flavor measurement scale, American garlic is 40 out of 40, whereas Chinese one measures 28 out of 40; - Chinese garlic usually has its roots removed with a clean spot left, whereas American garlic always has roots.
The regular western garlic is heavier than the Chinese one, which is also less bulbous. Chinese traders save money on shipping, so they reduce the weight; - There is a difference in the flavor - American garlic has a richer taste than the Chinese one.
According to the Garlic Growers Association, no US garlic grower removes the roots from the garlic; - The top safest way to prevent you from consuming toxins is to buy garlic from the local farmer that you trust or even growing it at your own home. There is no better feeling than eating something you have grown yourself! Just be more cautious next time you go to the market and enjoy the benefits of the good old home-grown garlic in our diet without any worries!
Here Is How To Grow An Endless Supply Of Garlic Indoors
Along with green onions, garlic is one of the best health-friendly plants
you can grow at home. It is super-easy and super-cheap. You may not like its
taste and odor, but eating a clove of garlic a day works miracles for your
Garlic is a simple food that has strong healing properties. Garlic is rich
in nitrogenous substances, sodium, potassium, selenium, calcium, magnesium,
silicon, sulfuric, phosphoric acid, vitamin C, D, B, phytosterols,
extractives, and essential oils.
It contains a phytoncide called allicin, formed during mechanical
destruction of plants, meaning you should crush or grind your garlic to
enjoy maximum benefits from this component.
Researchers believe that allicin has strong bacteriostatic effect which
cures infections quite faster.
Garlic is packed with anti-fungal agents, which makes it much more powerful
compared with many antibiotics in use today.
To start your garlic plant you need:
. several garlic bulbs (or heads)
. organic potting soil
. 1 planting pot
First, a word of warning!
Much of the garlic sold at grocery stores is treated with a hormone that
prevents cloves from sprouting to prolong their shelf life.
For best results, either use organic garlic or wait until you see the garlic
begins to sprout on its own, often forming nubbins of roots at the same
time. If you take a closer look, you might even see cloves sprouting at the
1. Use only good garlic heads.
2. Take a large pot and fill it with potting soil. Or plant in friable humus and sand
in the garden where there is moisture and sun.
3. Separate the cloves and put each clove vertically at a depth of 1
4. Cover the cloves with an inch of soil. Keep the pot in an area
exposed to sun.
5. Water the pot when it starts to dry out, same as you do with any
6. Cut the greens when they are 3-4 inches tall, and leave an inch so
they can regrow.
Take good notice of this as well:
At some point of time, the greens will stop growing. When they dry up and
turn brown, dig out the cloves and each of them should have formed a full
bulb. Take a clove from that bulb and start all over.
When to plant garlic
In fall, plant cloves in well-drained beds after the first frost has passed
and the soil is cool. Cloves can also be planted in late winter as soon as
the soil thaws, but fall-planted garlic produces bigger, better bulbs.
Garlic likes a lot of moisture, but will start to develop yellow leaves if
they stay wet for too long. Since garlic loves cold weather, experimenters
from zones 9-11 might be better off choosing another variety through mail
order. On the bright side, you can also grow elephant garlic using the same
instructions and it typically performs much better in warmer climates than
its smaller cousin.
Garlic types to try
Soft neck types grow best where winters are mild, though some tolerate cold
to Zone 5. Most varieties do not produce "scapes" (edible curled flower
stalks), but soft necks are great for braiding. Sub types include Creole,
artichoke and many Asian varieties.
Hardneck types adapt to cold winter climates, and all produce delicious
curled scapes in early summer. Popular subtypes include porcelain, purple
stripe and rocambole varieties.
Elephant garlic produces a large, mild-flavored bulb comprised of 4 to 6 big
cloves. Closely related to leeks, elephant garlic is hardy to zone 5 if
given deep winter mulch.
Fill your hands with freshly-harvested garlic right from your own window
sill and enjoy good health! And kick the chinese right in the bulbs for their
murder of 15,000 people a year for transplant tourists.
cuz it really SUCKS!
LIVER is FREE. Well, not exactly FREE. Ten thousand bucks.
I meant I got it loose. Now for the heart.
- See more at:
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