Friday, June 28, 2024

OWEN BENJAMIN: Nazis were issued meth twice a day throughout the entire war. What were they called? Perv and dicks

And he's right.  Benjamin dropping truth bombs.   

What is the least toxic cookware to use in your kitchen?


Teflon pans . . . get rid of them.  They contain forever chemicals.  

Ceramic-coated pans?  Some lead in these.  If you heat them up too much, you're going to get some pitting.  Not good.  

Likely the most used in the world is stainless steel, but not all stainless steel is created equal.  18/0 is preferable to 18/10.  18/10 is more corrosive resistant but nickel, the corrosive-resistant metal, is a neurotoxin and can cause allergies.  If it's 18/0, the magnet will stick; if it's not 18/0, the magnet will not stick.  

Cast iron, the Buyer B series because they coat it with wax so there's never any mineral oil or toxins on these.  Or a completely ceramic by Surema, super nontoxic, great for sauteeing.  

DR. ROBERT HUNTER on TB: With the records of over 50,000 cases so examined and treated by me, I am able to speak with all confidence and assured judgment in saying that there is no warrant or foundation for any belief consumption is infectious or communicable in any degree or under any circumstances whatever.

Is tuberculosis infectious? In 1897, Dr. Robert Hunter, an experienced physician in lung diseases with over 50 years of practice and having examined around 50,000 patients, made a parallel observation regarding tuberculosis. He also noted that the experience of over 60 years in the largest lung-disease hospital in the world found no evidence of transmission from the sick to the well. Based on this information, Dr. Hunter firmly and unequivocally stated that tuberculosis was not infectious. “The great Hospital for Consumption at Brompton, London, in existence for over sixty years, is the largest hospital for lung diseases in the world. It has a large staff of physicians, with scores of nurses and other hospital attendants. If consumption [tuberculosis] was infectious it certainly would show itself among those in such close and constant contact with it, in all its worst and most advanced stages; and yet Dr. Williams, the senior physician, says: ‘Infection in the wards of the hospital between consumptives and non-consumptives is unknown.’... My own personal experience for more than 50 years of active professional life, the chief part of which has been given to the study and treatment of lung diseases as a specialty – each day being spent in the examination of their chests, analyzing their sputa [saliva mixed with mucus or pus, expectorated from the lungs and respiratory passages], exposed at all times to their breath and to emanations from their bodies, with the expectorations always in my cuspidors [place for spitting] – show conclusively that it is not infectious and cannot be communicated by association. I have never in my fifty years of practice met with an instance of infection, or seen anything to make me believe it could be communicated from the sick to the well. With the records of over 50,000 cases so examined and treated by me, I am able to speak with all confidence and assured judgment in saying that there is no warrant or foundation for any belief consumption is infectious or communicable in any degree or under any circumstances whatever. The assumption that it can be communicated is disproved by the statistics of consumption in all civilized lands, by the reports of consumption hospitals and all institutions for the treatment of lung diseases, and by the united clinical experience of scientific specialists throughout the civilized worlds who have made lung diseases a life study. No physician can believe consumption is infectious without discrediting the annals of his own profession, the teachings of its leading authorities, and the overwhelming judgment of the great body of medical practitioners. In the face of these facts, the setting up of this bogey and fake infection was an outrage and crime against truth, science and humanity... Consumption is not infectious – It is not communicated from sick to the well. – And it can neither be prevented nor cured by segregation in pest hospitals...” — Robert Hunter, MD, 1897 Robert Hunter, MD, Consumption Not Contagious, The Canadian Magazine, vol IX., 1897, Ontario Publishing Company, Limited, p. 540.

These are the blackened lungs of a 52-year-old man who smoked a pack of cigarettes a day for 30 years.

Thank you to Wejolyn

JOSHUA BOOTH: And yes, the meat in the right package is not from one single cow but rather scraps from multiple cows. It may have come from Argentina, Canada, or Brazil.


Thank you to Joshua Booth.

Know what you’re buying. This picture has store beef(right), and farm beef(left). There is an obvious visible difference between the two but the differences don’t stop there!
1. You may notice the color difference in the picture. The store-bought is pumped full of additives and preservatives, including propyl gallate, to protect against spoilage due to long-term air exposure.
2. There isn’t a guarantee of where that beef came from, OR how many cows are in it.
Yes, it may have the USDA label on it, but as long as that animal was packaged in the US, it can be called a Product of the USA.
And yes, the meat in the right package is not from one single cow but rather scraps from multiple cows. It may have come from Argentina, Canada, or Brazil.
3. The beef on the left is fresher, darker, and farm-raised. It is filled with more nutrients & flavor. The ground is also from one cow, not just low-quality scraps from multiple cows.
Buy from a local farm