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Libby Patterson
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California, USA
Joined December 2008
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Hip training 🔥
Do each exercise for 1 minute, 3 reps 👍
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Rosemary is not pruned to keep it small. It is pruned to keep it alive. The bush that goes woody at the base with a tuft of green on top is not old — it has been pruned incorrectly, or not pruned at all. 🌿
The fatal rule
Rosemary will not regenerate from old wood. If you cut into the brown, woody part of a stem — below the zone of green foliage — that stem is dead. No new buds will emerge from it. It stays as a dead stump. This is why a rosemary clipped repeatedly with hedge shears becomes bald at the base within three to four years: each clipping shortens the green zone slightly further, and eventually the bare wood dominates. Once the base is fully bare and woody, the plant cannot be recovered.
Lavender behaves the same way. Sage too. But rosemary is the most unforgiving.
The correct cut
Always cut only in the green part of the stem — where foliage is visible. Cut 2-3cm above the junction with a smaller green side shoot. That side shoot becomes the new growing tip. One rule of thumb: if you can see green below the cut point, it is safe. If you see brown below the cut point, you are killing that branch.
Never use hedge shears on rosemary. They cut green and old wood indiscriminately and destroy the plant from the base up. Use secateurs, branch by branch, checking each cut is in green wood. A normal-sized rosemary bush takes ten minutes.
When to prune
The main prune is after flowering — late April to May in most of England, earlier in sheltered or south-facing positions. Wait until the flowers have finished (they are important for early pollinators when little else is out) then cut back the new season's growth by about one third, always above a green side shoot.
A second light tidy in September to shape before winter. Do not prune after October — new growth stimulated by cutting will not harden in time before the first frosts and the soft tips will die back in cold weather.
Never prune in winter.
How much to take
For an established healthy bush: shorten the current season's stems by roughly a third, always above a leaf pair or side shoot. Each correct cut produces two new branches from below the cut point — the more correctly you prune, the denser the bush becomes.
If the bush is already partly woody at the base: do not attempt a hard cut to the base. Rosemary cannot be renovated like a rose. The only option is gradual reduction — each year, cut the tallest stems back to the lowest green zone you can find, allowing more light to the base. Over two to three years the bush lowers itself progressively. If the base is entirely bare and brown — replace the plant and prune the new one correctly from the start.
Harvesting as pruning
The simplest maintenance is to use the rosemary regularly in the kitchen. Every sprig cut for roasting is a micro-prune that keeps the bush compact without any dedicated pruning session. The healthiest rosemary in the garden is the one harvested from every two to three days — regular cutting is the perfect pruning.
The ideal shape
A correctly maintained rosemary bush is a low dome — wider at the base, rounded at the top. Light reaches all sides equally. Achieve this by cutting the upper stems slightly shorter than the lateral ones — the lower centre forces light inward and prevents basal dieback.
Avoid columnar form (tall and narrow): the top shades the base, the lower leaves drop, and the plant becomes a green spike on a brown stick.
Ten minutes with secateurs after flowering is all a rosemary bush needs to live for twenty years. ✂️
Who to follow
Kerry Jones
@kerryjj
Founder, CTO, Product, Startup Advisor.
Led @depop engineering and scaling in their early days.
Building https://t.co/jIi4v3f2UV
Food|Beverage|Product Photographer
@LibbyEdwrds
Helping brands & businesses promote their products through stunning on-brand photography.
Cord Brown
@CordelroB
Investor at @Techstars + Investment Advisor at @RisingStars
A Hügelkultur bed — a mounded raised bed built over a core of buried wood — can be assembled in an afternoon directly on grass, with no power tools. It produces better in the second year than the first, and improves for several years after that.
The principle is the opposite of conventional bed-making: instead of digging down to improve soil, you build upward with what you have available. Logs and branches at the base, straw and grass clippings in the middle, compost and topsoil on the surface. The slow decomposition of the wood creates an internal sponge that holds water through dry spells and releases heat and nutrients for years.
What makes it practical for a British garden
The wood at the base can come from a pruned hedge, a fallen tree, or timber from a dismantled pallet — it does not need to be uniform or clean. The more varied the wood species and sizes, the more diverse the microbial life that moves in.
The bed warms two to three weeks earlier in spring than flat ground, due to internal fermentation. Courgettes, tomatoes, and squash can be planted from mid-May without fleece in a sheltered spot, where flat ground would still need protection.
The sloped sides are the bonus surface. Thyme, sage, strawberries, and trailing herbs planted into the slope occupy ground that would require a separate bed in a conventional kitchen garden layout. A Hügelkultur bed adds three planted faces without using any additional ground area.
Watering reduces significantly from the second season onward. The decomposing wood acts as a water buffer and deep roots find stored moisture without irrigation during dry periods — a meaningful advantage in a dry British summer.
The initial height of 60-80cm settles to around 40cm by the end of the first season as the materials compress. Add a layer of compost to the surface each autumn to compensate for settlement and replenish surface nutrients.
One afternoon, one barrowload of logs, a growing space that keeps improving for seven years or more. 🌿
Grass-fed, orange juice pulp- and carrot-finished beef?
Incredible.
We are getting Ray Peat-fed&finished cows in 2026 and you’re blackpilling??
Just 28 days without parabans and phthalates turned off breast cancer genes.
Researchers followed a group of healthy women who routinely used common personal-care products containing parabens and phthalates—chemicals found in everything from shampoo and lotion to makeup and fragrance. These compounds can act like estrogen in the body, and excess estrogen-like activity has long been tied to higher breast-cancer risk.
For 28 days, 36 women did one simple thing: they switched to paraben- and phthalate-free alternatives. No drugs, no diet changes—just cleaner cosmetics and toiletries.
The results were striking: urine tests confirmed that levels of the chemicals’ breakdown products plummeted, proving exposure had been sharply reduced.
But the bigger revelation came from breast-tissue biopsies taken before and after the switch. In just four weeks, the women’s breast cells began behaving less like precancerous or cancerous cells.
They regained the ability to respond to normal “cell-death” signals (a safeguard tumors often disable). Protective estrogen receptors, which are typically shut down in breast cancer, switched back on. Gene-expression patterns shifted away from high-risk profiles and toward healthier patterns.
This is the first human evidence that routine exposure to these everyday chemicals can nudge normal breast cells in a cancer-like direction—and, crucially, that removing the exposure can begin to reverse the process remarkably quickly.
It’s not definitive proof that changing your body wash will prevent breast cancer. But it does show that the body notices—and starts to repair itself—almost immediately when you stop putting these substances on your skin.
["Reduction of daily-use parabens and phthalates reverses accumulation of cancer-associated phenotypes within disease-free breast tissue of study subjects." Chemosphere, 2023]
![Rainmaker1973's tweet photo. Just 28 days without parabans and phthalates turned off breast cancer genes.
Researchers followed a group of healthy women who routinely used common personal-care products containing parabens and phthalates—chemicals found in everything from shampoo and lotion to makeup and fragrance. These compounds can act like estrogen in the body, and excess estrogen-like activity has long been tied to higher breast-cancer risk.
For 28 days, 36 women did one simple thing: they switched to paraben- and phthalate-free alternatives. No drugs, no diet changes—just cleaner cosmetics and toiletries.
The results were striking: urine tests confirmed that levels of the chemicals’ breakdown products plummeted, proving exposure had been sharply reduced.
But the bigger revelation came from breast-tissue biopsies taken before and after the switch. In just four weeks, the women’s breast cells began behaving less like precancerous or cancerous cells.
They regained the ability to respond to normal “cell-death” signals (a safeguard tumors often disable). Protective estrogen receptors, which are typically shut down in breast cancer, switched back on. Gene-expression patterns shifted away from high-risk profiles and toward healthier patterns.
This is the first human evidence that routine exposure to these everyday chemicals can nudge normal breast cells in a cancer-like direction—and, crucially, that removing the exposure can begin to reverse the process remarkably quickly.
It’s not definitive proof that changing your body wash will prevent breast cancer. But it does show that the body notices—and starts to repair itself—almost immediately when you stop putting these substances on your skin.
["Reduction of daily-use parabens and phthalates reverses accumulation of cancer-associated phenotypes within disease-free breast tissue of study subjects." Chemosphere, 2023]](https://pbs.twimg.com/media/HE6DeL6aYAAdhJC.png)
What happens when your blood is exposed to music frequencies?
Cece Doucette just demonstrated the dangers of wireless earbud:
“We want to be in the green on this meter.”
“I'm going to show you what happens when I open up this ear pod [case].”
“We are flying into the flashing red here—as bad as it gets.”
“We want to be at 10 [microwatts)] or less.”
“If I take them out of the case … just like we would put it right up to the brain … in the case, it was just shy of 200,000.”
“This single earbud topped off my meter at 3.18 million microwatts.”
“We want to be under 10.”
“Not 10,000—10.”
“We have a whole generation putting these ear pods up to their brains.”
“Some of them are probably falling asleep with them at night when their bodies need to be doing cell repair and regeneration.”
THE FORGOTTEN WATER PARADIGM
Water fills your cells. That much everyone agrees on. What they get wrong is what that water actually does.
The standard story goes like this: water is background material, a passive solvent that sits there while proteins and DNA do the real work. Cells are bags of liquid with important molecules floating around inside. This view dominates every medical textbook, every biology course, every pharmaceutical approach to disease.
The problem is it's backwards.
Water doesn't just sit there. It transforms. It structures. It generates electrical charge. It powers cellular function. The water inside your cells exists in a fourth phase, distinct from solid, liquid, or vapor. This phase behaves like a liquid crystal. Molecules arrange in ordered layers, stacking on each other in honeycomb patterns. The consistency resembles raw egg white or gel, not free-flowing liquid.
Cells rupture. If those cells contained ordinary liquid water, it would pour out. It doesn't. Blood emerges, but the water stays put. Surgeons cutting deep into muscle tissue report the same observation. The water doesn't flow. It clings to the tissue because it's not liquid in the conventional sense.
This fourth phase water, called exclusion zone or EZ water, forms at surfaces. Specifically at hydrophilic surfaces, the kind where water spreads rather than beads up. Inside cells, protein surfaces provide these templates.
Water molecules adjacent to these surfaces begin arranging in ordered layers. Each layer acts as a template for the next. The structure can grow to a million layers thick, visible to the naked eye at roughly a third of a millimeter.
The formation requires energy. That energy comes primarily from infrared light. A student discovered this accidentally while running experiments. He aimed a desk lamp at a chamber containing water and gel surfaces.
The exclusion zone tripled in size under illumination. Subsequent testing confirmed infrared wavelengths drive the growth most powerfully. Red light works too, but infrared dominates.
Infrared radiation saturates your environment constantly. Turn off every light in a room and aim an infrared camera around. You'll see everything clearly. Walls, objects, your own body all emit infrared energy. Military forces use this principle for night vision. The energy source for building EZ water exists everywhere, all the time.
But here's where it gets interesting. As water molecules stack into this fourth phase structure, they shed protons. Each molecule joining the ordered array casts off a positive charge. The EZ itself becomes negatively charged. Those expelled protons accumulate in the surrounding bulk water, creating a positively charged zone adjacent to the negative EZ.
You've created a battery. Negative charge on one side, positive charge on the other. This isn't theoretical. Insert two electrodes, one in the EZ and one in the bulk water beyond it. Connect them with a wire. Current flows. Enough to light an LED. Water stores electrical energy and can deliver it on demand.
This electrical property matters because cells operate on charge separation. Healthy cells maintain an electrical potential difference between inside and outside, typically 50 to 80 millivolts.
Cancer cells measure 10 to 20 millivolts. Research from decades ago showed you can force normal cells to divide uncontrollably by dropping their electrical potential to cancer cell levels. Conversely, raising a cancer cell's potential to normal levels stops the division.
The conventional explanation attributes cellular electrical potential to membrane pumps and channels, molecular machines that supposedly shuttle ions across cell membranes to maintain charge separation.
This model faces serious problems when you examine the energetics and kinetics involved. The alternative explanation is simpler: negatively charged EZ water filling the cell creates the potential directly. More EZ water means higher potential. Less EZ water means lower potential.
Cellular function depends on phase transitions in this water. When a muscle cell sits at rest, EZ water fills it. The ordered, gel-like water constrains proteins into extended configurations.
When the cell receives a signal to contract, the EZ water undergoes a massive phase transition to ordinary liquid water. This releases the proteins from their constraints. They snap into new conformations. That conformational change generates the contraction.
The same principle applies to secretory cells, nerve cells, probably all cell types. Action occurs through phase transition. Structured water becomes unstructured. Proteins change shape. The cell does something. Then the cycle reverses. Liquid water rebuilds into EZ water. Proteins reset to their extended state. The cell returns to standby mode.
This paradigm contradicts everything taught in biology textbooks. If it's correct, then the entire foundation of cellular biology needs revision. The implications extend to disease.
Consider dehydration. Not the obvious kind where you need to drink water. Cellular dehydration. Babies are 90 percent water by volume. Old people drop to 60 percent. The difference shows in wrinkled skin. But it also shows in cellular function.
As proteins accumulate mutations and damage from environmental toxins, their surfaces lose the ability to nucleate EZ water growth. Cells contain less structured water. The electrical potential drops.
Phase transitions become sluggish or incomplete. Cellular function degrades. You might call this aging. You might call it disease. Either way, the root cause traces to insufficient EZ water in cells.
Cancer fits this framework. Cancer cells have low electrical potential because they lack sufficient EZ water. The proteins inside have lost their capacity to structure water properly.
The cell can't maintain the charge separation required for normal function. It defaults to primitive metabolic pathways, fermentation instead of oxidative phosphorylation. It divides uncontrollably because the electrical brake on division has failed.
Mitochondria factor into this system as EZ water factories. These organelles contain the right structures, the right electrical potentials, the right components to generate structured water continuously.
When cells undergo phase transitions and structured water converts to ordinary water, mitochondria rebuild the supply. That's why metabolically active tissues like muscle pack in mitochondria. The cells need constant EZ water replenishment to function.
The Earth itself contributes to this electrical system. The planet carries a net negative charge. You can measure an electrical field extending from the surface.
This isn't obscure physics. Richard Feynman devoted an entire chapter of his famous lectures to Earth's electrical field. It's just not considered biologically relevant by most scientists.
When you walk barefoot on wet grass or sand at the ocean's edge, you electrically connect to that negative charge. Electrons flow from the ground into your body. They convert ordinary water in your cells to EZ water, the same way passing current through water in a lab chamber creates exclusion zones around the electrode. You're literally recharging your cellular batteries.
People report feeling better after walking on the beach. Children buried in wet sand experience profound relaxation. These aren't placebo effects. They're electrical phenomena. Your cells are absorbing charge and rebuilding their structured water content.
Certain plant compounds also promote EZ water formation. These substances have been recognized as health-promoting since ancient times. Laboratory testing shows they all enhance exclusion zone growth in water. Presumably they do the same inside cells.
The practical applications await in Part 2, but the conceptual shift needs to land first. Water is not background. Water is not passive.
Water structures, charges, energizes, and drives cellular function. When that water loses its structure, cells lose their function. Disease follows.
California is deploying AI-powered, high-resolution cameras to detect drivers holding or using cell phones
This new pilot program has already recording hundreds of violations
This is warrantless surveillance
The systems use artificial intelligence to take high-resolution images of the front seat to identify if a driver is holding a phone or texting
First-time offenses can cost around $136, with second offenses resulting in higher fines and points on the DMV record
They are being installed at intersections so even if your car is stopped, they can capture and and ticket you
“Changing musics or looking up a quick address could also fall under that violation. So if you're sitting at a red light or just scrolling through your phone, just know that those cameras may be watching you.”
BREAKING: Air taxi company Joby Aviation just completed demo flights across the San Francisco Bay Area, flying from Oakland to the Marin Headlands in roughly 10 minutes. The flights kick off Joby’s 2026 Electric Skies Tour, a nationwide showcase tied to America's 250th birthday.
Point Lobos State Natural Reserve, located just south of Carmel-by-the-Sea, is often called the "crown jewel" of the California State Park system.
It is a world-renowned destination for its rugged coastline, rare trees, and abundant marine life.
Hot weather incoming! Wow!
https://t.co/gMDvYnlld5
Healthy Homemade Chocolate Bar 😋
Dr. Zach Bush shares a mind-blowing nature insight: Birdsongs in each region have evolved to interact with tree pores (stomata), helping them open to breathe more oxygen and CO₂—kickstarting the life cycle.
Historical / science nugget: Studies on plant bioacoustics (e.g., from Yeungnam University and others) show sound vibrations—like birdsong or "green music"—can influence stomata opening, boost nutrient/water uptake, and enhance growth by triggering molecular changes in plants. While not every regional birdsong is proven to "perfectly match" local trees, vibrations from natural sounds act as a gentle signal for better respiration and vitality.
Bush extends it to us: Nature's sounds and beauty do the same for the human body—up-leveling metabolism, energy, and resilience no matter diet or toxins around you.
Get outside aggressively—listen to the birds, feel the shift. Nature is the ultimate viral healer.
What's your favorite way nature "turns you back on"—birdsong, ocean waves, forest walks?
REMINDER: Tomorrow is #DaylightSavingsTime so get ready to spring those clocks forward at 2AM. Take time to test smoke and carbon monoxide detectors throughout your home or business and replace old batteries if needed. #SpringForward
Review of mosquito host-seeking and why some people attract more bites, highlighting sensory cues, host traits, and pathogen-driven odor changes.
🚨The food additive you don't know about that is killing us all:
Natural citric acid comes from citrus fruits like lemons and limes. It gives them their tart flavor.
Manufactured citric acid (MCA) is the version found in nearly all processed foods, drinks, and many household products. Chemically identical (C₆H₈O₇), it is produced industrially rather than extracted from fruit.
What Is Manufactured Citric Acid?
MCA is a food additive used as a flavor enhancer (sour taste), preservative, acidulant (to lower pH), and chelating agent. It appears on labels simply as “citric acid,” with no distinction from the natural form. Approximately 99% of the world’s citric acid supply is manufactured this way.
What Creates It and Who Makes It? The Pfizer Connection
MCA is created by Pfizer through microbial fermentation using radioactive mutant strains of the black mold Aspergillus niger.
Pfizer pioneered the entire modern industrial process in 1919. Chemists James Currie and Jasper Kane at Pfizer developed the large-scale fermentation method that converts sugar into citric acid using A. niger, freeing production from scarce citrus fruit imports (disrupted by World War I). By 1929, Pfizer had become the world’s largest producer of citric acid, making millions of pounds annually and dominating the market. This breakthrough also built Pfizer’s expertise in fermentation technology, which later helped them mass-produce penicillin during World War II.
Pfizer sold its citric acid business to Archer-Daniels-Midland (ADM) in 1990. Today the method Pfizer invented is used globally, with ~70% of production in China and other major producers including Cargill, Jungbunzlauer, and ADM. Global output exceeds 2.3 million tons annually; most of the 70% used in food and beverages comes from these large industrial facilities. The process remains essentially unchanged since Pfizer’s 1919 innovation.
From What Is It Made? The GMO Components
Raw materials are typically highly processed glucose from corn syrup (often GMO corn in the U.S. and elsewhere). The A. niger strains themselves are heavily modified:
Gamma radiation-induced mutagenesis exposes the mold to radiation to create high-yielding mutants (a technique refined after Pfizer’s original strains).
Laboratory genetic engineering tweaks metabolic pathways to boost citric acid output and reduce unwanted byproducts.
These “mutant strains” are not labeled as GMO because the final purified acid contains no detectable modified DNA — only the chemical end product.
Pure white manufactured citric acid crystals look identical to food-grade versions sold for home use.
The Toxins Within MCA
Because MCA is fermented with A. niger, trace impurities or protein fragments from the mold can remain even after purification. Key concerns include:
>Ochratoxin A (OTA) — a potent mycotoxin produced by some Aspergillus species.
>Malformin C and other fungal metabolites.
>Residual mold proteins or cell wall fragments.
Industry sources claim rigorous purification removes these, but the 2018 paper in Toxicology Reports (the article this summary is based on) notes that heat-killed A. niger fragments can still trigger immune responses in sensitive people. The paper specifically credits Pfizer’s 1919 process as the origin of today’s widespread MCA production.
What Those Toxins Do to the Body
OTA is classified as a human carcinogen. In animal studies it forms DNA adducts (chemical attachments to DNA) that interfere with DNA repair mechanisms and cell-cycle control, potentially initiating cancer. It is also nephrotoxic (kidney-damaging) and immunotoxic (immune-damaging).
In humans, even tiny residual amounts may provoke allergic or inflammatory cascades in mold-sensitive individuals, raising pro-inflammatory cytokines (IL-6, IL-1β, TNF-α). Case reports link MCA ingestion to:
>Joint pain and swelling
>Respiratory Difficulties
>Muscle pain
>IBS-like gastrointestinal issues
>Fatigue
Symptoms typically begin 2–12 hours after consumption and resolve in 8–72 hours once exposure stops making it difficult to determine what caused the symptoms.
How Dangerous Are These Toxins?
For the general population, regulatory bodies consider purified MCA safe at typical levels. However, for people with mold allergies, chronic inflammatory conditions, or genetic sensitivities, even low-level repeated exposure may contribute to ongoing low-grade inflammation. No large-scale long-term human studies have specifically examined chronic MCA consumption versus natural citric acid.
GRAS Status Without Long-Term Studies
The FDA lists citric acid as GRAS (Generally Recognized as Safe) under 21 CFR 184.1033. It received this status automatically because it was already in widespread use (thanks in large part to Pfizer’s early commercialization) before the 1958 Food Additives Amendment. No dedicated safety testing or chronic-exposure studies were required at the time. As the 2018 paper states: “The safety of manufactured citric acid has never been studied since it was granted GRAS status.”
Ubiquitous — A List of Where It Hides
MCA appears in roughly 80%-90% of all processed foods and beverages. You will find it in virtually all:
Foods & Drinks:
>Sodas, energy drinks, flavored waters, tonic water
>Potato chips, tortilla chips, snack foods
>Candy, jelly beans, gummies
>Baked goods, cookies, bread, tortillas
>Canned soups, sauces, tomato products, hummus
>Instant oatmeal, cereal bars, energy bars
>Ice cream, frozen desserts, fruit juices
>Preserved vegetables, salad dressings, ranch seasoning
Non-Food Products:
>Dish detergents, laundry detergents, all-purpose cleaners
>Shampoos, conditioners, body washes, lotions, skincare
>Toothpaste and mouthwash
>Effervescent vitamins, supplements, pharmaceuticals
>Cosmetics and personal care items
Ingredients labels often list “citric acid” without revealing its manufactured origin or its roots in Pfizer’s 1919 black-mold fermentation process.
Daily Bombardment and Why It’s Nearly Impossible to Avoid:
Most people ingest small amounts from dozens of sources every day — a sip of soda, a handful of chips, salad dressing, toothpaste, even the detergent residue on dishes. Because it is so cheap and effective (thanks to the scalable process Pfizer perfected), manufacturers add it everywhere. Even many “organic” or “natural” products use MCA. Complete avoidance requires reading every label, preparing all food from scratch, and using only homemade cleaners/personal care — extremely difficult in modern life.
Delayed Symptoms Make Cause Hard to Identify:
Acute reactions appear hours after eating, not immediately, so people rarely connect a headache, joint flare, or stomach upset to the “citric acid” in their lunch. Chronic low-level exposure produces vague, accumulating symptoms (fatigue, inflammation) that can take weeks or months to notice. Many undergo extensive medical testing before suspecting a common additive whose production method traces directly back to Pfizer’s innovation over a century ago.
Summary:
Manufactured citric acid is chemically the same as the acid in a lemon, but its production method — invented and commercialized by Pfizer in 1919 using Aspergillus niger fermentation — introduces potential trace fungal residues that some individuals react to. While considered safe by regulators and widely used for decades, the lack of long-term studies on chronic exposure leaves room for ongoing debate — especially among those with mold sensitivities or inflammatory conditions. If you experience unexplained symptoms after eating processed foods, checking for “citric acid” on labels and experimenting with elimination may be worthwhile.
Read this NCBI PubMed Article on it: LINK in next post
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