Kathy Sanders

[MODERN MEN MORALS @Moralityrevived]

CARL JUNG’S METHOD FOR MAKING WISHES COME TRUE.

It Works Even For Skeptics.

Practice It For 10 Days, And Something Strange Begins to Happen:

THREAD🧵

[Latest in Culture @latestinculture]

How cute is this bat 🥺

[Cultura Literal @culturaliteral1]

Prueba pizza por primera vez y su cara lo dice todo 😳

[Dr Jack Kruse @_DrjackkruseBTC]

Here is why 3% NaCl is the "Mayan basalt trick" of the ICU:
1. The Viscosity Reset (The "Thinner")

When the CSF and interstitial fluid have become "heavy" and viscous with 𝐷2𝑂, cerebral edema, especially in the SAA or under anesthesia, is often Isotopic Congestion.

[Joe Rogan Podcast News @joeroganhq]

A 105-year-old exposes the secret to longevity.

"Exercise. Alcohol. And the love of good women, with the odd bad one thrown in."

[A Man Of Memes @RickyDoggin]

20 years ago, these sweet dance moves dropped.

[Kathy Sanders @katesanders32]

buy raw milk aged cheeses. they are wonderful.

[Valerie Anne Smith @ValerieAnne1970]

You think you're just eating "cheese"?

Think again.

90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.

And it was originally developed and patented by Pfizer in 1990. Yeah, *that* Pfizer.

Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.

Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?

The worst part? This stuff isn't even listed properly.

On ingredient labels it hides behind vague wording:
- "enzymes"
- "microbial enzymes"
- "vegetarian rennet"
- or just plain "rennet"

And here's where it gets insidious: Plenty of people are getting bloating, digestive distress, skin issues, or straight-up allergic reactions after eating cheese... and they blame "dairy." But a growing number are realizing it's not the milk — it's the A. Niger residue or the GM process itself triggering the problem.

Real animal rennet? That's the traditional calf-stomach enzyme our ancestors used for thousands of years. It works with your body. No hidden mold genes.

Want the real stuff?

How to actually avoid this garbage:
- Look for labels that specifically say "animal rennet" or "calf rennet"
- Skip anything that says "microbial," "vegetarian," or just "enzymes"
- Buy European imports, artisanal, or raw-milk cheeses (they still use the old-school stuff)
- Certified Organic or Non-GMO Project Verified is safer (many ban FPC outright)
- Best move: find a local cheesemaker who tells you exactly what they use

They turned one of the oldest, most nutrient-dense foods on earth into another ultra-processed Franken-food and hoped you'd never notice.

Stop eating their science experiment.

Your gut (and your ancestors) will thank you.

[Valerie Anne Smith @ValerieAnne1970]

You think you're just eating "cheese"?

Think again.

90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.

And it was originally developed and patented by Pfizer in 1990. Yeah, *that* Pfizer.

Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.

Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?

The worst part? This stuff isn't even listed properly.

On ingredient labels it hides behind vague wording:
- "enzymes"
- "microbial enzymes"
- "vegetarian rennet"
- or just plain "rennet"

And here's where it gets insidious: Plenty of people are getting bloating, digestive distress, skin issues, or straight-up allergic reactions after eating cheese... and they blame "dairy." But a growing number are realizing it's not the milk — it's the A. Niger residue or the GM process itself triggering the problem.

Real animal rennet? That's the traditional calf-stomach enzyme our ancestors used for thousands of years. It works with your body. No hidden mold genes.

Want the real stuff?

How to actually avoid this garbage:
- Look for labels that specifically say "animal rennet" or "calf rennet"
- Skip anything that says "microbial," "vegetarian," or just "enzymes"
- Buy European imports, artisanal, or raw-milk cheeses (they still use the old-school stuff)
- Certified Organic or Non-GMO Project Verified is safer (many ban FPC outright)
- Best move: find a local cheesemaker who tells you exactly what they use

They turned one of the oldest, most nutrient-dense foods on earth into another ultra-processed Franken-food and hoped you'd never notice.

Stop eating their science experiment.

Your gut (and your ancestors) will thank you.

[TheLizVariant @TheLizVariant]

Life is way too short to hold grudges.

[Goob @goobgleeb]

ahh to be a fat bear floating down a river

[Camus @newstart_2024]

Gary Brecka cut straight to why American pasta and bread can leave people feeling bloated and sluggish — while traditional Italian pasta and bread often don’t.

In the US, virtually all flour, bread, pasta, and cereal is fortified with synthetic folic acid — a laboratory-made chemical version of vitamin B9 that does not exist naturally anywhere on earth.

American pasta and bread contain mandatory added synthetic folic acid, whereas traditional Italian pasta and bread made from durum wheat do not use the same fortification.

About 44–50% of people cannot efficiently convert this synthetic folic acid into the usable form called methylfolate. For those individuals, it can contribute to slower gut motility and symptoms such as intermittent bloating, gas, irritability, and cramping.

The fortification policy started with the goal of reducing neural tube defects in newborns. Brecka suggests choosing non-fortified or organic versions of grains, or the methylated form directly, to potentially bypass the conversion issue.

Have you noticed any difference in how you feel after eating American-style fortified pasta or bread compared to non-fortified options?

[Jesse Morse, M.D. @DrJesseMorse]

THIS IS WHAT WE’VE BEEN WAITING FOR!!!

RFK announced that in July the following peptides will be reviewed again and likely be allowed to be legally prescribed. Including several of my favorites:

BPC-157 - super healer
TB-500 - ligaments/tendon healer
GHK-Cu - skin, hair
MOTS-c - mitochondrial optimizer skeletal
Epithalon - brain/longevity reset
DSIP - deep sleep
Dihexa - brain optimizer, ⬇️ neuroinflam
Ibutamoren - oral growth hormone
Melanontan II - tanning, immune, sexual
KPV - anti-inflammatory
Semax - stroke, brain recovery,
LL-37 - fights virus, mold, Lyme, immune

I’ve been prescribing 10 (of 12) of these regularly since 2020.

There’s so many uses for these, and when used properly, they are VERY safe. Really good stacking protocols.

Likely by the late summer millions of Americans will have save access to these peptides through compounding pharmacies.

AMAZING NEWS‼️ 👏🏼

[MAHA Action @MAHA_Action]

RFK Jr. discusses how people should approach trauma.

“It’s okay to look at the past, but you shouldn’t stare.”

“The real solution is, what are we doing today?”

“Are you taking all of that trauma and trying to turn it into something good?”

“The answer to everything is be of service.”

[Wholesome Side of 𝕏 @itsme_urstruly]

The difference between drinking coffee and tea 😂😂

[Goku @ProjectGokuu]

Dr. Rhonda Patrick just dropped a 3-hour masterclass on the Huberman Lab podcast.

She shared 8 shocking insights about everyday things that are slowly making you sick:

1) Drinking water from glass bottles (has higher levels of microplastics than in plastic ones)

[Dr Joe Dispenza @DrJoeDispenza]

When the brain and heart become coherent, something powerful happens – you enter a true creative state. It’s in that moment you move beyond the familiar and into possibility. Tell us in the comments below … what are you creating?

Watch Dr Joe’s full interview with Ismael Cala: https://t.co/Sbe6ie9QZq

[Raghu @IndiaTales7]

When Robin Williams walked in and made Koko the gorilla smile again ~after 6 months of grief over losing her companion.

Pure magic. Two kind souls who lit up the world. 💕

[Kathy Sanders @katesanders32]

Um, oh yeah.

[The Figen @TheFigen_]

This was one of the funniest Olympic moments! 😂 😂
Greek rings champion Eleftherios Petrounias — who won gold— getting a hilarious boost from Brazil’s Arthur Zanetti during the closing gala.

[Starlink @Starlink]

Starlink’s high-speed internet is available in your area.

Experience speeds up to 400+ Mbps to stream your favorite shows and sports, work from home, browse social media and more.