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Genetically Modified Mayo: Hellmann's 'Real' Mayonnaise now requires a bioengineered label on its jars. Less than 2% of each jar is egg...98% is chemicals, oils, corn starch, EDTA & thickened with gums. This isn’t food anymore — it’s a Frankenstein experiment in a jar. GMO corn, seed oils that inflame your arteries and disrupt hormones, EDTA that leaches minerals from your body, and synthetic gums that wreck your gut lining. Every spoonful is quietly feeding chronic disease, autoimmune chaos, and the slow poisoning of America’s families. They slapped a “bioengineered” warning on it like it’s no big deal — because they know most people won’t read it. Hellmann’s sold its soul for profit while we were busy trusting the brand our grandparents used. STOP FEEDING THIS TO YOUR KIDS. Boycott it. Throw it out. Make your own in 60 seconds with real ingredients. Your body will thank you. Quick Homemade Butter Mayo (Immersion Blender – makes about 1 cup) Ingredients: - 1 large egg (room temperature) - 2 teaspoons fresh lemon juice - 2 teaspoons Dijon mustard (or prepared mustard) - ¼ teaspoon salt (or to taste; use ½ tsp if butter is unsalted) - 1 cup (2 sticks) butter, melted and cooled slightly to warm (not hot) Directions: 1. Place the egg, lemon juice, mustard, and salt in a tall narrow jar or container that just fits your immersion blender head. 2. Insert the immersion blender to the bottom and blend for a few seconds until combined. 3. With the blender running, slowly pour in the melted butter. Move the blender up and down gently as it thickens into creamy mayo (about 30-60 seconds total). 4. Taste and adjust salt or lemon if needed. Store in a glass jar in the refrigerator for up to 1 week.

The lentil is the patron saint of the plant-protein argument, brandished in every comment thread as proof you do not need meat. It is also a peasant's hunger food that learned to put on airs. Start with the protein, since that is the whole boast. A lentil's protein is incomplete, short on the sulphur amino acid methionine, which is why the folk wisdom rushes to pair it with rice to patch the hole. And what protein there is digests poorly, because the lentil comes armoured against being eaten. Phytic acid clamps onto the iron, zinc and calcium the label brags about and walks them out of you untouched. Tannins bind the protein and block your digestive enzymes. Trypsin inhibitors sabotage the very enzyme meant to break that protein down. Lectins and saponins worry at the gut wall. And the oligosaccharides ferment in your colon and announce themselves to the room. So the iron the vegan chart celebrates is non-heme iron, absorbed at a few per cent on a good day, then knocked lower still by the phytate sitting next to it. The label is a wish. Your bloodstream gets the leftovers. The hummus is the same con, plus tahini for the oxalates and a slick of seed oil. And like the other pulses, lentils are sprayed with glyphosate before harvest to dry them out, so a whisper of weedkiller rides into your virtuous dip. Here is the part that should sting. For most of history this was the food you ate because you could not afford the animal. Now it is sold back to you as the superior choice, by people who have confused being poor with being pure. A lamb chop asks none of this. It hands over complete protein, heme iron and B12 without a fight, and never once needed an apologist.

Vitamin D is misnamed. It's a hormone the body makes from cholesterol when sunlight hits the skin. Two substances we've been told to avoid for fifty years. The cholesterol gets prescribed away with a statin. The sun gets blocked with SPF 50 from March. When the bloodwork inevitably comes back deficient, you're handed a capsule of synthetic D3, often suspended in soybean oil, and told that supplementing is now essential. The system removed the inputs. The system then sold you the replacement. Vitamin D regulates immune function, bone density, mood, hormonal health, and the expression of hundreds of genes. The chronic disease epidemics of the modern era track its decline almost perfectly. The cure is not a capsule. The cure is the cholesterol your liver wants to make and the sun on the skin it was always meant to meet. Both are free. Which is the entire problem.

The Hidden Danger in Your Food: Synthetic Citric Acid Made from Black Mold If you suffer from mysterious joint pain, fatigue, digestive issues, allergies, or inflammation that won’t go away, check your food labels right now. The culprit could be “citric acid” — but it’s not from lemons. It’s manufactured from black mold. Yes, really. Nearly all commercial citric acid (found in sodas, candies, salad dressings, canned foods, juices, supplements, protein powders, ice cream, and even “natural” products) is produced using Aspergillus niger — a fungus known as black mold. How It’s Made: Factories grow this black mold on cheap sugars (corn, molasses, or beets) in massive fermentation tanks. The mold produces citric acid as waste. It’s then filtered, processed, and turned into the white powder you see on labels. This cheap method has been the global standard since the early 1900s. Even though it’s purified, trace mold residues, proteins, and metabolites can remain. For people with mold sensitivity, allergies, asthma, MCAS, CIRS, autoimmune issues, or weakened immunity, this can trigger serious reactions. Common Symptoms People Report: • Sudden joint swelling and pain (often mistaken for arthritis) • Muscle aches and weakness • Stomach cramps, diarrhea, or IBS flares • Breathing issues or asthma-like attacks • Hives, flushing, headaches, and brain fog • Crashing fatigue after eating processed foods A 2018 University of Chicago case study showed patients with repeated inflammatory reactions to manufactured citric acid. Their symptoms improved dramatically once they eliminated it. Why It Matters: This additive is in thousands of products — even some organic ones. The FDA lists it as GRAS, but long-term safety studies on the mold-derived version are limited. What You Can Do: 1. Read every label and avoid anything listing “citric acid.” 2. Use fresh lemon or lime juice instead. 3. Make your own sauces, dressings, and snacks. 4. Choose cleaner brands and ask companies about their citric acid source. 5. Try a 10–14 day elimination and track your symptoms. If you have mold sensitivity or chronic inflammation, removing synthetic citric acid could be a game-changer. Have you noticed reactions after eating foods with citric acid? Share your experience below. Real food. Real ingredients. Your body will thank you.

Your body makes most of its own cholesterol. Eat less, and the liver makes more. It will not be talked out of it. - Every cell wall is built from it. - Every steroid hormone is built from it. - Testosterone, oestrogen, cortisol. - Vitamin D is built from it. - Your brain is sixty percent fat and runs on it. This is repair material. The body guards its supply because its life depends on it. In 1977 we declared war on it. Testosterone in men has fallen ever since. Vitamin D deficiency is now everywhere. One in three older adults takes a drug to suppress the very thing the body is fighting to keep. In the old, high cholesterol tracks with living longer, not shorter. That never makes the leaflet. You were handed a number and told to fear it. Nobody mentioned it measures how hard your body is working to keep you alive.

BIG PHARMA’S DIRTY SECRET IS STEALING YOUR BRAIN — AND YOUR VOICE! Dr. Bryan Ardis:**Cholesterol-lowering statins are robbing people of their memory, their health… and their ability to SPEAK.** The same drugs millions are prescribed every day have been quietly linked to **APHASIA** — the devastating condition that stripped actor Bruce Willis of his speech. In 2012 the FDA was forced to add **black box warnings** to EVERY statin after post-marketing reports flooded in: - Memory loss - Forgetfulness - Amnesia - Confusion - **Speech impairment & language delays** These effects hit **ALL statins** (Lipitor, Crestor, Zocor, etc.) because they cross the blood-brain barrier and shut down the brain’s ability to make cholesterol — the very substance your brain needs to function. The FDA itself admitted the damage can appear **days to YEARS** after starting the drug… and it’s often reversible only after you STOP. But here’s the real crime: Statins **DO NOT** prevent heart attacks or save lives. They just lower a number while destroying your mitochondria, CoQ10, hormones, liver, pancreas, and brain. Result? Muscle destruction, diabetes, heart failure, Parkinson’s, Alzheimer’s, cancer… and now **aphasia**. Your brain is 25% cholesterol for a reason. Starving it is medical malpractice. **STOP the madness.** Ditch the statin. Eat real animal foods. Cut seed oils and sugar. Watch your TG/HDL ratio plummet naturally. Big Pharma wants this buried. Dr. Ardis is exposing it. **Will you keep swallowing the lie… or protect your brain?** Your speech, your memory, your life may depend on it.

Dr. Ken Berry is one of my favorites and one I've been following since even before I decided to try carnivore. He lost 70 lbs on carnivore. Now he, along with many of us who are carnivore, are sharing our experiences and how we feel. We're sharing the weight we've lost and the health issues we've reversed. We're sharing the fact that the foods we thought were healthy were the foods that were keeping us overweight and/or sick. We all used to eat these so-called "health foods." Fruit juices, whole grains, oats, etc. All they did was spike blood sugars, spike insulin, cause fat storage, cause gut issues, and cause inflammation. All our lives, we were told to limit things like fat, red meat, eggs, butter, and salt. We were told to get our protein from lean meats or plants because it's lower in fat. Fat was the enemy, and we need to do whatever it takes to limit our intake. But, without fat, we were always hungry, always searching for the next snack or meal, always craving. As a cardiac ICU nurse who heard every single day that fat is bad, cholesterol is bad, salt is bad, etc, it was difficult for me to accept the fact that the foods I've always been told are unhealthy for me were in fact, the healthiest ones for me. Going carnivore, I went against everything I was taught about nutrition, everything I learned as a nurse, everything I assumed was healthy for me. I started carnivore with an "all-or-nothing" attitude. I didn't limit my fat. I ate fatty steaks and eggs cooked in 1/2 stick of butter and salt every single day. And it was like my body rejoiced finally being fed the foods it needed all my life. I had already lost some weight before going carnivore but it was a struggle and my body was hoarding fat. Going carnivore, I not only lost so much weight, body fat, and inches that I no longer recognized myself, but all of my health issues resolved. Some of them resolving in the very first week before I had lost any weight. That's when I knew that everything I had been told my entire life about food was a lie. We were all misled and misfed.