“Vaccinating” The Food Supply is How Bill Gates & Other Globalists Plan to Force-Jab Even The Unvaccinated

💭 የምግብ አቅርቦትን፤ ከብቶችን፣ አታክልትንና ፍራፍሬን በመከተብ ቢል ጌትስ እና ሌሎች ሉሲፈራውያን ሉላውያን ያልተከተቡትን እንኳን ክትባትን ለማስገደድ ያቀዱበት መንገድ ይህ ነው።

እንደ ቢሊየነሩ ኢዩጀኒስት ቢል ጌትስ ከሆነ ሰዎች የሚመገቧቸው እንስሳት / ከብቶች በቂ የዘር ውርስ የላቸውም። እና እነዚያን ጄኔቲክሶች “ለማስተካከል” ብቸኛው መንገድ እንስሳቱን/ ከብቶቹን በአዲስ ኤም.አር.ኤን (መልእክተኛ አር ኤን ኤ) “ክትባቶች” “መከተብ” ነው። ይህ አውሬ ምኞቱን ያው በግልጽና በድፍረት እየተናገረው ነው! እንግዲህ መላው ዓለም፤ “ዊንዶውስ” የተሰኘውን የዚህን ግለሰብ ኦፕሬቲንግ ሲስተም በመጠቀሙ “የአምላክነት” ስሜት ከሚሰማቸው ልሂቃን መካከል ለመብቃት በመቻሉ ነው ይህን ያህል ለመድፈር የበቃው። ለነገሩማ፤ ዶ/ር ቴዎድሮስ አድሃኖምን ለአለም የጤና ድርጅት መሪነት ያበቃቸው ቢል ጌትስ የሕክምና ሊቅ አይደለም፤ እውቀቱም የለው!

እንደዚህ ዓይነት እርኵሰት! እነዚህ አረመኔዎች ይህን ከመተግበር ወደኋላ የሚሉ አይመስሉም። “አብረን እንሙት!” በሚል ዲያብሎሳዊ ተልዕኮ የተቻላቸውን ያህል ብዙ ሰው ወደ ሲዖል ይዘው ለመውረድ ወስነዋል። ሌላው አልበቃቸውም ስለዚህ የሚበሉት ፍራፍሬዎችን፣ አታክልቶችን፣ ስጋዎችን፣ ወተቱንና ውሃውን ሁሉ በዚህ የክትባት መርዝ ሳይበክሉት አይቀሩም። ሰው በየመሥሪያ ቤቱ፣ ትምህርት ቤቱና በተመሳሳይ ቦታዎች ጓደኞቹም ቢሆኑ የሚሰጡትን ፍራፍሬ፣ ዳቦና ኬክ ወዘተ ከመመገብ ቢቆጠብ ይሻለዋል። መጨረሻ ጊዜ የሚደጋገም ክስተት ሆኗል! የፈተና ጊዜ ነው!

ግድየለሹ በበዛበትና ማንም ተገቢውን ቁጥጥር በማያደርግባት በአፍሪቃማ ገና ከአስርና ሃያ አመታት አስቀድመው ንፈው ሁሉንም ምግብ፣ ሰውንም ከብቱንም በአንዱም በሌላውም በኩል የበከሏቸው። “ማዳበሪያ” + “የተበከለ የእርዳታ ምግብና መጠጥ” “የተበከለ መጠጥ”+ “የወሊድ መከላከያ ክትባት” + “የተለያዩ ክትባቶች”። ኧረ በስንቱ። ኢትዮጵያዊው ከሃዲዎቹን ጋላ-ኦሮሞዎች እነ ግራኝ አብዮት አህመድ አሊን፣ ኢሳያስ አፈቆርኪንና ደብረጺዮንን በእሳት ጠርጎ ካላሰወገደ እንደ ዝንብ እየረገፈ ማለቁ ይቀጥላል።

❖[፩ኛ የጴጥሮስ መልእክት ምዕራፍ ፭፥፰፡፱]❖

“በመጠን ኑሩ ንቁም፥ ባላጋራችሁ ዲያብሎስ የሚውጠውን ፈልጎ እንደሚያገሣ አንበሳ ይዞራልና፤ በዓለም ያሉት ወንድሞቻችሁ ያን መከራ በሙሉ እንዲቀበሉ እያወቃችሁ በእምነት ጸንታችሁ ተቃወሙት።”

❖[1 Peter 5:8-9.]❖

💭 According to billionaire eugenicist Bill Gates, animals that humans eat have inadequate genetics. And the only way to “fix” those genetics is to “vaccinate” said animals with new mRNA (messenger RNA) “vaccines.”

“Be sober, be vigilant; because your adversary the devil walks about like a roaring lion, seeking whom he may devour. Resist him, steadfast in the faith, knowing that the same sufferings are experienced by your brotherhood in the world.”

🛑 Terrifying New Way to Distribute the Vaccine: Grow and eat your own vaccines? Using Plants as mRNA Factories

👉 Courtesy: University of California, September 16, 2021

The future of vaccines may look more like eating a salad than getting a shot in the arm. UC Riverside scientists are studying whether they can turn edible plants like lettuce into mRNA vaccine factories.

Messenger RNA or mRNA technology, used in COVID-19 vaccines, works by teaching our cells to recognize and protect us against infectious diseases.

One of the challenges with this new technology is that it must be kept cold to maintain stability during transport and storage. If this new project is successful, plant-based mRNA vaccines — which can be eaten — could overcome this challenge with the ability to be stored at room temperature.

The project’s goals, made possible by a $500,000 grant from the National Science Foundation, are threefold: showing that DNA containing the mRNA vaccines can be successfully delivered into the part of plant cells where it will replicate, demonstrating the plants can produce enough mRNA to rival a traditional shot, and finally, determining the right dosage.

Chloroplasts

Chloroplasts (magenta color) in leaves expressing a green fluorescent protein. The DNA encoding for the protein was delivered by targeted nanomaterials without mechanical aid by applying a droplet of the nano-formulation to the leaf surface.

“Ideally, a single plant would produce enough mRNA to vaccinate a single person,” said Juan Pablo Giraldo, an associate professor in UC Riverside’s Department of Botany and Plant Sciences who is leading the research, done in collaboration with scientists from UC San Diego and Carnegie Mellon University.

“We are testing this approach with spinach and lettuce and have long-term goals of people growing it in their own gardens,” Giraldo said. “Farmers could also eventually grow entire fields of it.”

Key to making this work are chloroplasts — small organs in plant cells that convert sunlight into energy the plant can use. “They’re tiny, solar-powered factories that produce sugar and other molecules which allow the plant to grow,” Giraldo said. “They’re also an untapped source for making desirable molecules.”

In the past, Giraldo has shown that it is possible for chloroplasts to express genes that aren’t naturally part of the plant. He and his colleagues did this by sending foreign genetic material into plant cells inside a protective casing. Determining the optimal properties of these casings for delivery into plant cells is a specialty of Giraldo’s laboratory.

For this project Giraldo teamed up with Nicole Steinmetz, a UC San Diego professor of nanoengineering, to utilize nanotechnologies engineered by her team that will deliver genetic material to the chloroplasts.

“Our idea is to repurpose naturally occurring nanoparticles, namely plant viruses, for gene delivery to plants,” Steinmetz said. “Some engineering goes into this to make the nanoparticles go to the chloroplasts and also to render them non-infectious toward the plants.”

For Giraldo, the chance to develop this idea with mRNA is the culmination of a dream. “One of the reasons I started working in nanotechnology was so I could apply it to plants and create new technology solutions. Not just for food, but for high-value products as well, like pharmaceuticals,” Giraldo said.

Giraldo is also co-leading a related project using nanomaterials to deliver nitrogen, a fertilizer, directly to chloroplasts, where plants need it most.

Nitrogen is limited in the environment, but plants need it to grow. Most farmers apply nitrogen to the soil. As a result, roughly half of it ends up in groundwater, contaminating waterways, causing algae blooms, and interacting with other organisms. It also produces nitrous oxide, another pollutant.

This alternative approach would get nitrogen into the chloroplasts through the leaves and control its release, a much more efficient mode of application that could help farmers and improve the environment.

The National Science Foundation has granted Giraldo and his colleagues $1.6 million to develop this targeted nitrogen delivery technology.

“I’m very excited about all of this research,” Giraldo said. “I think it could have a huge impact on peoples’ lives.”

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Queen of The Fruits: Mango is The New Diabetes and Cancer Buster

The most popular fresh fruit in the world, mangoes are a whole lot more than just a delicious, refreshing treat produced by nature. As evidenced by copious scientific research, mangoes are a powerful medicinal food, and:

• contain nutrients that can help clear up skin

• promote eye health

• stave off diabetes

• prevent the formation and spread of cancer

Research recently presented at a meeting of the Federation of American Societies for Experimental Biology (FASEB), for instance, revealed that eating mangoes every day can help moderate and even lower blood sugar levels, despite their natural sugar content. This is good news for people with type 2 diabetes who may benefit from consuming mangoes regularly as part of a low-sugar diet.

For their study, researchers tested the effects of mangoes on a group of obese animals, some of whom were given 10 grams of freeze-dried mango every day for 12 weeks. At the end of three months, the blood sugar levels of those animals that consumed mango were compared to those that did not consume mango. Based on the data, mango consumption was found to result in a significant decline in blood sugar levels.

“Although the mechanism by which mango exerts its effects warrants further investigation, we do know that mangoes contain a complex mixture of polyphenolic compounds,” says Dr. Edralin Lucas, Ph.D., author of the study.

Similar research out of Australia found back in 2006 that eating mango can also help decrease inflammation and resulting high cholesterol, as well as block the formation of various health conditions included under the banner of metabolic syndrome. In essence, mangoes actually work better than cholesterol drugs at naturally balancing and optimizing cellular function throughout the body.

“We don’t know yet how the whole thing’s going to play out but we know some of the individual components (of mango) activate these receptors and even inhibit them,” said a doctor from University of Queensland about the effects of mango consumption on cellular processes. “That could end up with positive nutritional health benefits for diabetes and high cholesterol.”

And again in 2011, researchers from Oklahoma State University found that mango consumption helps lower insulin resistance and improve glucose tolerance in test mice. The same study also found that mangoes help normalize lipid levels throughout the blood, which in turn can help prevent the development of cardiovascular disease.

Eating mangoes can also help you avoid cancer

But the health benefits of mango do not stop here. Science has identified more than 4,000 different antioxidant polyphenols in the plant kingdom, and many of these polyphenols are present in mangoes. The primary benefit of these polyphenols is that they scavenge damaging free radicals and protect cells against damage, which is believed to facilitate and even promote cancer.

“If you look at [mango] from the physiological and nutritional standpoint, taking everything together, it would be a high-ranking superfood,” says Dr. Susanne Talcott, who together with her husband discovered back in 2010 that mango compounds target both colon and breast cancer cells.

“What we found is that not all cell lines are sensitive to the same extent to an anticancer agent. But the breast and colon cancer lines underwent apoptosis, or programmed cell death. Additionally, we found that when we tested normal colon cells side by side with the colon cancer cells, that the mango polyphenolics did not harm the normal cells.”

In other words, mango compounds effectively target and eliminate harmful cancer cells while leaving healthy cells alone, a phenomenon that is unique to nature and nowhere to be found in pharmaceutical-based medicine. Chemotherapy and radiation, for instance, which are the two most popular conventional treatments for cancer, damage healthy cells along with malignant cells, which is why the treatments are a failure as far as long-term survival is concerned.

Source

World Mango Production

For more information about fresh mango varieties and availability, storage, handling tips, recipes and nutrition, visit www.mango.org

This African Fruit Produces the World’s Most Intense Natural Color

The tiny, rock-hard fruits of Pollia condensata, a wild plant that grows in the forests of Ethiopia, Mozambique, Tanzania and other African countries, can’t be eaten raw, cooked or turned into a beverage. In Western Uganda and elsewhere, though, the plant’s small metallic fruits have long been used for decorative purposes because of an unusual property: They stay a vibrant blue color for years or even decades after they’ve been picked. A specimen at the Kew Botanical Gardens in London that was gathered in Ghana in 1974 still retains its iridescent hue.

Intrigued, a team of researchers from Kew, the University of Cambridge and the Smithsonian Natural History Museum decided to look into how this plant produces such a dazzling and persistent color. When they attempted to extract a pigment to study, though, they were surprised to discover the fruit had none.

When they examined P. condensata on a cellular level, they realized that the fruit produces its characteristic color through structural coloration, a radically different phenomenon that is well-documented in the animal kingdom but virtually unknown in plants. They determined that the fruit’s tissue is more intensely colored than any previously studied biological tissue—reflecting 30 percent of light, as compared to a silver mirror, making it more intense than even the renowned color of a Morpho butterfly’s wings. Their findings were revealed in a new study published today in the Proceedings of the National Academy of Sciences.

The vast majority of colors in the biological world are produced by pigments—compounds produced by a living organism that selectively absorb certain wavelengths of light, so that they appear to be the color of whichever wavelengths they reflect. For example, most plants are green because of the pigment chlorophyll, used in photosynthesis, which absorbs most wavelengths of visible light except green, reflecting that color into our eyes. As a consequence, plant colors created by pigmentation appear to be the exact same hue no matter which angle we view them from, and the color degrades when the plant dies.

Continue reading…

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