Monday, January 26, 2015
How to catch a Shelanite Vampire!
Although the original news site for the Meat/blood article in question originated from www.healthy-holistic-living.com, it should be no surprise who picked it up and ran worldwide with it.
As my son is studying to become a veterinarian in parallel to his general studies, much of the details concerning animal health and disease are becoming more prevalent around here these days. As most already know I have written extensively concerning the more ancient ideas surrounding man’s dietary habits, the truth of the more ancient texts which have served to drive falsities about such human conditions, as well as the truths concerning the animals themselves, and how our original Eternal Creator expressed it all to be in the beginning, etc. On the other hand we continue to have such industries as the meat & dairy industries, as well as the never ending superstitious, evil ritualistic tendencies of the false ones and those cults that follow their lead to this day. The meat industry is however under increasing scrutiny and fire from “the peoples” growing “awareness” of both their own health, and the health and welfare of the innocent animals we were given to have ONLY “husbandry” over, and NOT dominion! Ongoing is this ridiculous argument from those blood-lusters concerning meat, and the blood that resides within it, or not in it, or the make-up of said blood particles, and or percentages of blood in it, etc. All semantic arguments of circular logic from those reptilian brained priests of destruction! In fact, I am beginning to believe what so many seemingly highly intelligent people have been reporting for generations now; that the core antagonists of this cult are literally either of alien origin – (reptilian) – as many ancient texts and stone carvings so obviously depict, or some amalgamation of reptile and human form, and or both. I think I have decided to go with, “both”.
The Mammal meat vs. non-mammal meat argument:
The vast majority of mammals and birds are warm-blooded – (Having body functions that can regulate the temperature of the BLOOD which RUNS THROUGH THE FLESH) - Unlike almost all reptiles, fish, insects, amphibians and arachnids which are cold-blooded – (NOT having body functions that can regulate their bloods temperature which does NOT run through their flesh) - there are however a few exceptions with animals that have characteristics of both types. For example, bats and mole rats are mammals, but their body temperatures can vary according to their environments, especially when they are not active. Certain insects, such as hawk moths and some bees, can raise their body temperatures by beating their wings. Some fish have internal mechanisms that help keep their brains and eyes from becoming too cold, which might impair their function – i.e. predators like Sharks. Scientists tend to refine the definition of the terms "cold-blooded" and "warm-blooded" so they are less misleading; cold-blooded animals' blood is not necessarily cold, it just varies based on the temperature of their surrounding environment. The scientific terms are "ectothermic" instead of "cold-blooded" and "endothermic" or "homeothermic" instead of "warm-blooded."
For me this is not an argument “for” killing and consuming fish or reptiles based on a difference in biology, although some of my earlier students have gone that route. If one remembers I did point out the linguistic distinction in my book – The Land of MEAT & Honey – concerning the land crawling reptiles, but only because the text specifically differentiated them among the rest, thus I used them to make a harsh point. However, I also taught that the first instructions which preceded what “appeared” to be changed concerning the reptiles later in any text, causes us to understand that in fact, like all other animals warm or cold, it was ONLY the PRODUCTS FROM the animals that any text truly depicts to be that which was given to us for food. This is the absolute in all sciences, i.e. archaeology concerning the oldest bone being the MOST original truth, as well as the law for scholastic evidence for any text or ritual, etc., that the absolute verifiable instruction or law that is given and depicted earlier on, MUST be given absolute authority over any “other” text or ritual which may be found after it, and or at a later date. In fact, this is even understood to be the rule regarding all alleged “religious” texts by all Orthodox Rabbi’s. Unless they like something else better, then this rule is shelved.
“Satanism” (not used in the Christian understanding of the title) perverts everything positive in the same way that the Nazis took a positive symbol, the swastika, and turned it around to symbolize the negative. This is why the Satanists invert the pentagram and why they use black to symbolize the darkness, hence their Black Mass. But they also reverse the symbolism of white and that is a powerfully negative color to them. The Satanic networks, under the names of their various deities, were created by the Babylonian Brotherhood to serve their needs. We have seen that the accounts of the Watchers and their offspring, the Nefilim, include references to their blood drinking activities.
The Brotherhood know that blood contains the life-force energy. Drinking menstrual blood has always been a feature of the reptilian bloodlines because they need blood to live in this dimension. It was known as the Star Fire, the female lunar essence. The female menstrual cycle is governed by the cycles of the Moon and the blood contains that energy. Its ingredients are supposed to ensure a long life. In India it was called soma, and in Greece it was ambrosia, some researchers suggest.
This was said to be the nectar of the gods and it was - the reptilian gods who are genetic blood drinkers. The ‘holy grail’ chalice or cup is also symbolic of the womb and drinking menstrual blood, as well as being a symbol of the reptilian ‘royal’ bloodline itself. Menstrual blood was provided for the Elite of the reptilian ‘royal’ line by virgin priestesses and this is the origin of the term ‘Scarlet Woman’ or, to the Greeks, ‘Sacred Woman’. The Greek word for this, Hierodulai, was eventually translated into English as harlot and into German as ‘hores’, the origin of whore.
The word ritual derives from this practice (ritu = redness) and so do the words rite and red. Menstrual blood is one reason why the color red is so important to Satanists and it is another reason for the constant use of the color gold by the ‘royal’ bloodlines. Gold is called the metal of the gods, but to the Anunnaki of the Sumerian Tablets, menstrual blood was the ‘gold of the gods’.
The reptilians and their crossbreeds drink blood because they are drinking the person’s life-force and because they need it to exist in this dimension. They will often shape-shift into reptilians when drinking human blood and eating human flesh, I am told by those who have seen this happen.
I will now comment within the article in question below in (light orange). I will however attempt to restrict my comments to only the more important points, leaving it up to the wisdom of the reader to see the vast majority of lesser and thoroughly ridiculous false points of alleged fact they are attempting to sell:
Did You Know the Red Juice in Raw Red Meat Isn't Blood
Posted on 1/23/2015 by Jews News
The red juice that often collects in a package of red meat is not blood, as many assume. Most of the blood is removed during processing and any that remains is usually contained within the muscle tissue. – “is not blood”? And, “most of the blood is removed”….. As I most clearly proved in my book – The Land of MEAT & Honey – The Eternal Creator very clearly and specifically lays down the LAW of NO BLOOD! Not SOME blood! And NO killing! Therefore and quite obvious to us non-reptilian types, you first have to KILL in order to get to the BLOOD that you aren’t eating MUCH of.
The red liquid, instead, is a mixture of water and a protein called myoglobin, whose purpose is to help ship oxygen to muscle cells. Myoglobin is deeply pigmented, which is why the more myoglobin a meat contains, the darker (or redder) the meat will be. – Yes, this is a true function of Myoglobin. However, it is more circular logic to side track, and has absolutely nothing to the blood cells stored in all mammal flesh. It also has nothing to do with the absolute fact that there exists no process that will extract or eliminate all of the blood from any flesh.
Red meat is comprised of muscles that are used for extensive activity. Remember, myoglobin’s role is to help bring oxygen to the muscles, and oxygen is required to give muscles energy. – Again, semantics and sleight of hand! What has this to do with the blood trapped in all flesh?
So the more the muscles are used, the more myoglobin they’ll contain (and the redder in color they’ll be) – And the more the muscles are used the more blood they have pumped to them and thus, trapped within them. This is why when you prepare “white” meat such as poultry or fish, you won’t find any “blood” in the package – the white meat contains hardly any myoglobin. – Comparing cows to chickens? The average beef cow has 12 to 15 gallons of blood! The average meat chicken has 2 to 3 pints of blood! Just the sheer volume difference alone should be understood as the more truthful reason why one animals flesh is darker than the other. In my mind to make the comparison at all is pure folly. As well, you won’t find any color in the fish flesh because no blood collects within it. Not at all for the reasons they give.
MYOGLOBIN IS WHAT MAKES MEAT ‘WHITE,’ ‘DARK,’ OR ‘RED’
Is the above all CAPS statement one of absolute fact, having no possible other attributing reason for the color of flesh? Or is it just more neuro-linguistic engineering?
The level of myoglobin in meat is what ultimately dictates whether it will be “red,” “dark,” or “white.” The muscles in red meat are used for standing, walking, and other frequent activity – unlike reptiles, fish, chickens, turkeys, Ostrich, etc.., and they’re made up of slow-twitch muscle fibers – unlike all those fast moving “fast twitch” reptiles, birds, etc… Red meats’ high levels of myoglobin make it red or dark in color.
White meat, on the other hand, is made up of fast-twitch muscle fibers and is comprised of muscles used for quick bursts of activity only. They get energy from glycogen and contain little myoglobin. – Or they contain less because they are all so much smaller than all the other large animals they are using as examples. The fact is, just like all gun control propaganda, the information promoting their view is very carefully worded. The fact is, very large animals like cows have the exact amount of myoglobin that their bodies require for all movement based on their body size, and chickens, fish and other small animals, regardless of type, have the exact correct amount for their body size and weight. Thus, by this very common and logical biological understanding their entire argument is skewed and found to be false. Why? Because regardless of animal body size, each animal’s flesh and muscles will all have the exact amount of myoglobin and blood and whatever else their bodies require in order to function within the parameters in which each animal was created to move within. Thus, their overall argument is flawed!
Some animals, like chickens, contain both white and dark meat, with the dark meat found primarily in their leg muscles. If you've ever wondered why wild poultry contain mostly dark meat, it’s because they fly frequently, and the increased muscle usage means the meat contains more myoglobin. – It also means far more, at least 50% or more blood, has been continually pumped throughout their upper body flesh over longer periods of time than caged hens. None of this so far extinguishes the fact that all flesh contains blood after the animal or human is killed! Is the argument about the “color” of meat?
Do Sharks stop moving? Are Sharks slackers? Are Sharks mostly muscular? Then by their argument should not Sharks have some of the darkest meat of all? Well, I have never personally eaten any such fish, or any shell fish for that matter, but I have sat next to people who have ordered Shark steak, and it has ALWAYS been white! Much like these pictures:
Pigs are often referred to as the “other white meat,” and that’s because, while they contain myoglobin in their muscles, the levels are not as concentrated as they are in cattle (likely because pigs are not as active) – REALLY - Did they just say that? Pigs are not active? Again, I have never eaten pork, but it is mostly white in color, just as it is for wild boar meat! Are wild boar also not active? Of course, I am not a pig expert, but I’ve watched enough nature TV to know beyond a doubt that wild boar are many things, but lazy and sluggish is not one of them. Lets look at some wild boar meat next:
Fish, too, are typically considered white meat because most of them are able to float in the water without requiring much muscle use. – “because most of them are able to float in the water”….? I thought about rebutting this comment of illusive fact, but decided to just take a deep breath and move on.
Certain types of migratory fish, however, which swim briskly for extended periods, have dark meat, and that is again because of the increased myoglobin (examples would be tuna and shark). – Again, allow pictures and common sense for those with eye’s wide open to be our proof of another reason for some darker flesh and some identically created animals with lighter flesh color, although we have already proven Shark to not be as they are depicting as an absolute herein:
Let us begin with THIS picture!
MYOGLOBIN ALSO TELLS YOU WHEN YOUR MEAT IS OVERCOOKED
The color changes that occur as meat is cooked are also due to myoglobin. In white meat, which will be translucent when it’s raw, proteins coagulate as it is cooked, resulting in the whitish opaque appearance. – Really! But what about when its totally fresh and raw and it is still perfectly white and NOT translucent? Like this:
In red meat, myoglobin changes from red to tan and grayish brown as it is heated. As reported by the New York Times, this color change also has to do with moisture, which is why well-done meat that’s turned gray-brown is often dry. – Well, I stand corrected, those at the New York Times who lead the world in biological science say so.
“Oxygenated myoglobin is red, but when its structure is changed by heat or by other molecules, it changes color. That’s why redness in cooked meat signifies juiciness: As meat cooks, the heat causes the other meat proteins – (i.e. BLOOD!) to coagulate and squeeze out their moisture. “Oxygenated myoglobin is red”….. Oxygenated? Again, I am not an authority on blood science, but I do know enough about the biological sciences to know that blood, or any portion or attribute thereof that is “oxygenated” is, RED! The depth of the red color of all blood or blood components is of course directly related to the amount of oxygen in that portion of blood – i.e. arterial blood being more oxygenated is darker red than many other areas of the body’s blood which are far less oxygenated. So again, since blood is ALWAYS present in ALL flesh after it is cut out of a body, my overall argument retains its authority over their lust for dead flesh and blood which is the only reason this article was compiled.
Myoglobin stays unchanged and red as the meat juices flow, then turns from red to gray-brown as the release of moisture ends and the meat becomes dry.” – Do I really have to point out the obvious issues with consuming any animals or humans blood? Here they openly explain how that blood and its components are trapped and solidified within all flesh when it dries out from the process of death and or herein specifically, cooking.
CARBON MONOXIDE IS USED SO YOUR MEAT APPEARS FRESHER THAN IT ACTUALLY IS:
When myoglobin is exposed to air, it eventually turns brown. This is why color can be a good indicator of the freshness of your meat, with red meat being fresher than meat that’s turned brown.
In the US, however, the US Food and Drug Administration (FDA) allows the use of carbon monoxide as a “preservative.” It works by attaching to myoglobin’s iron atom, turning it bright red and preventing it from interacting with oxygen.
This practice is banned in Europe and Japan, because even though it might prevent color changes, it certainly doesn't prevent bacterial growth. Carbon-monoxide-treated meat may appear fresh for weeks even though it’s already gone bad (it’s also used to preserve color in fish).
ARE THERE HEALTH DIFFERENCES BETWEEN WHITE AND DARK MEAT?
Dark meat has more fat than white meat, which is also why it’s often juicier. In poultry, the dark meat also tends to have more nutrients than white meat, including B vitamins, iron, zinc, and selenium. + Growth hormones, antibiotics, other animal parts from feed, and GMO from feeds, etc.
As far as red meat is concerned, it’s gotten a bad reputation because of its saturated fat content, but this is a myth. It’s widely stated that eating red meat causes heart disease, an association that is often blamed (incorrectly) on its impact on cholesterol levels. Yet, research has repeatedly shown that the dietary cholesterol-heart disease connection is incorrect. – Yes, MEAT industry research, not ACTUAL medical science research which overwhelmingly proves the opposite many times over. Dr. John McDougall is one such world renowned medical scientist who has been at the forefront of this research.
For example, a 2010 (Meat industry paid for) study from Harvard found no evidence that eating red meats leads to heart disease. What you need to be concerned about when eating red meat isn't its impact on your cholesterol levels… it’s whether the animal was fed grains or raised on traditional pasture.
Let us all just remember, the argument AGAINST The Eternal Creator and His system of Free-Will for all living-souls, of which the animals are proven without any viable argument to possess identically with all humans, is an argument based on both the falsified ancient textual teaching which “allows” the murder of any living being we wish, and the consumption of their flesh, with “SOME” blood in it, just as this article is so cleverly attempting to sidetrack. The much later editions of ritual murder and the eating of flesh within our elder Hebrew texts, as I prove in my first book “The Land of Meat & Honey”, which depict the false, man-made “Kashrut” or “Kosher” system of clean & unclean animals allowable for slaughter ritualistically or for food, were installed by the scribal-priest caste to give authority for all such systems, and the later expansion and redefinition's of said systems as time progresses. Articles such as these which are always prevalent, and always find their way around Jewish and Christian circles, are presented for the same reasons that the original text editors made their “corrections” as they call them; to bolster the “death narratives!” To uphold and keep supported the cultic ritualistic behaviors of drinking the essence of life! Ultimately keeping the majority of all souls outside of His “Everlasting Agreement”.
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