What is a Harvest Burn-Down?

So what is a Harvest Burn-Down?

This?                                Or                            This?

When I first heard people talking about “Harvest Burn-Down” my mind immediately jumped to a typical farming and ranching practice I had grown up around all my life. Ranchers and farmers set their pasture and farm lands on fire to clean the fields and enrich them with nutrients that occur naturally after a fire.

But this has nothing to do with Harvest Burn-Down — a newer farming practice.

Farmers growing wheat, barley, rye, and pulses like beans, lentils and legumes (tamarind, alfalfa, clover, peas, lentils, lupins, mesquite, carob, soybeans, peanuts) use a practice called “burn-down”.

At the end of the year while the crop is still growing and starting to plump up the grain or bean, the farmer will spray high concentrations of Roundup to “chemically burn-down” the foliage. This process supposedly causes a migration of nutrition from the leaves of the plant into the grain, bean, or peanut itself. But at the same time the concentration of Roundup is also concentrated in the grain or bean because the plant no longer is feeding its leaves and sends the chemical into the harvest seed or bean.

Following burn-down the amplification of Roundup in the 2012 barley was so high that the beer brewers had to refuse the barley crop, because it killed the beneficial brewing microorganisms.

Roundup is best described as a broad spectrum antibiotic / antimicrobial that kills the microorganisms in the soil that create healthy soil and food for the plant resulting in plant death via starvation.

Roundup is a broad spectrum antibiotic that is cidal (kills) therefore it is capable of killing the microorganisms required to brew beer.

We have to wonder what happens in our own gastrointestinal tracts when we drink water or soft drinks and eat foods laden with Roundup. One theory is that when people drink Roundup in water or eat Roundup in food then it may do the same as it does to the soil around a plant.

Roundup may kill off the most sensitive organisms in our gut and leave the tough and spore type organisms to proliferate. This would mean the sensitive beneficial bacteria in our intestines like lactobacillus are reduced in number to a greater extent than the tough C. diff (Clostridium difficile) and salmonella bacteria known to be pathogens that make people sick with diarrhea and food poisoning.

The best internet seminar I have attended on gut health is THE GLUTEN SUMMIT and is still available as audio, video, and transcript versions.  The information applies to gut health for all people, not just people sensitive to gluten.  The best speakers were:

Prof. Marios Hadjivassiliou, MD   Gluten-Related Disorders: Time to Move from Gut to Brain

Jeffrey Smith   OMG – GMO And Its Connection To Gluten

Prof. Yehuda Shoenfeld, MD, FRCP   Are You Developing an Autoimmune Disease Years Before Symptoms?

Do changes in gut flora influence our health other than causing diarrhea or food poisoning?

The suspected link between the gut microbiome and autoimmune diseases like Celiac (wheat allergy), Chron’s, and asthma is not a new concept. The connection is easier to see with diseases such as type 1 diabetes or Crohn’s disease, where the food-gut-immune system interplay seems more obvious.  But what about autoimmune diseases like MS and lupus?  Researchers are now beginning to connect gut flora imbalances and leaky gut syndrome with MS.

“Changes in the balance of microbes that live in our gut — our personal microbiome — could trigger multiple sclerosis (MS), a new study suggests. Scientists from Brigham and Women’s Hospital in Boston presented their work last month at the MS Boston 2014 meeting.

Since the gut microbiome plays a key role in shaping a person’s immune system, researchers wanted to know what differences they might find between the bacteria in a healthy person’s gut and the bacteria carried by someone with MS. 

What Roopali Gandhi, Ph.D., an assistant professor of neurology, and her team found was that people with MS have a microbiome that is decidedly different from that of a healthy person.

MS patients have a much higher concentration of a microbe known as Archaea, whose cell walls and lipids make it a strong immunogenic organism, meaning that it can trigger inflammation. The researchers also noticed that MS patients have lower levels of Butyricimonas, a microbe that has anti-inflammatory properties.

These findings support the theory among academic researchers that MS is highly influenced by the microbiome. Some believe it may even be where the disease begins.”

Farmers conduct winter and spring burn-downs with Roundup.

“I put on a Roundup II for a full burn-down, before I planted my soybeans.”

Prior to harvesting crops are sprayed with Roundup to facilitate the harvest process.

We are exposed to Roundup in the foods we eat that have been treated with Roundup.

We are also exposed to Roundup in the water we drink when rains cause the water from the fields to run into the streams, lakes, and aquifers that supply our water.

Further reading:   International Bestseller Seeds of Deception by Jeffrey M. Smith.

WHAT ELITE ATHLETES EAT

Volume II    Chapter 10

“Genetic Engineered Food the Threat to the Athlete”

THE GLUTEN SUMMIT.  The information applies to gut health for all, not just people sensitive to gluten.

Recommended products as a 4 prong approach to aid in digestion:

1. Verapol +
2. First Six Hour Colostrum +
3. Select Probiotics +
4. Non-GMO Raw Vitamins

as shown below.

Based on years of applied research and human clinical trials, VERAPOL a product by process form of Aloe Vera powder carries DSHEA Claims: 

1. “Immune Enhancing” *
2. “Aids in Digestion” *
3. “Maintains Healthy Cholesterol Levels”* 

Available from www.functionrx.com

First 6 Hour Colostrum                Available from www.functionrx.com

Original Medicine Probiotics and Primal Defense available from health care professionals and

Available from www.functionrx.com

Vitamin Code Vitamins — by Garden of Life

Raw,

Non GMO,

Gluten Free,

Vegetarian, Dairy Free,

Added Live Probiotics,

Enzymes,

No binders or fillers.

Available from www.functionrx.com

Genetic Engineered Food — The Threat to the Athlete

Many European Beers are non-GMO

After a long back packing trip or a big race athletes often like to celebrate by having a beer.  After you read this blog you will likely want to find out if your beer is being made with genetically engineered bacteria and enzymes.

It is possible for an elite athlete to have his own body become a pesticide manufacturing plant and at the same time to develop resistance to commonly prescribed antibiotics like ampicillin by eating genetic engineered food. And these are only 2 of 21 documented risks to the athlete’s health in the International Bestseller Seeds of Deception by Jeffrey M. Smith.

The book is a thriller of intrigue that competes with the best spy espionage novel, but the sickening thing is the book is nonfiction. The story format is riveting, shocking, and disturbing right down to the death threats on researcher’s lives. The book will have you on the edge of your nerves.

Fortunately the book tells how to avoid genetic engineered food and save the health of the athlete and his family.

BEER BREWING ENZYMES THAT ARE GENETIC ENGINEERED

ENZYME NAME                   GM ORGANISM      USE (EXAMPLES)

• beta-glucanase                       bacteria                  improves beer filtration
• alpha-acetolactate                  bacteria                  removes bitter substances from beer

Many European beers are not genetic engineered.

The United States has chosen to suppress information to the public about which foods in our grocery stores are genetic engineered. So it is important that we learn how to avoid these foods on our own.

In the US genetic engineered foods are labeled until just before they reach the consumer, then the digits indicating if the food is genetic engineered are hidden (selectively not printed) on the labels presented to the public in grocery stores. Because the first number on the label that indicates if it is Genetic engineered food is not printed, the only way genetic engineered food can be avoided is to purchase organic foods.  In the US the government allows only the “9” prefix which indicates the food is organic to be printed on organic food labels.

This begs questions: Which foods are commonly genetic genetically engineered? And how can I avoid them besides purchasing organic? Why has the US chosen to suppress information that is readily available?

Some plants that are genetic engineered produce their own pesticides so they do not have to be sprayed with insecticides by farmers. However this means every cell in the vegetable or fruit contains pesticide and it cannot be washed off because it is inside every cell of the plant.

Honey often contains Genetic modified components.

When Bees gather pollen from GMO plants the honey they produce is considered genetic modified food.  Purchasing organic honey is suggested.

Many nations have banned GE and GM (genetic engineered or genetic modified) foods, others countries require that it at least be labeled. Are we in danger when we eat GE or GM / GMO foods?

There are other concerns including the fact that the plants tend to continue to mutate for up to 100 growing seasons (generations) after they are genetically engineered and therefore produce “surprises” in future seasons. These “surprises” can be quite unpleasant and have been the source of numerous food recalls after the US public has already consumed some of the food. The foods pictured below are commonly genetic engineered or contain genetically engineered enzymes. You may purchase organic or some European products for example select European cheeses and chocolate.  Yes, unfortunately many chocolates are genetic engineered — even maybe the ones used in popular sports nutrition bars.

Margarine

Examples of common GMO foods include margarine, chocolates, cheeses, and zucchini.

Cows, of course, are not told if their food is genetic engineered either. Nevertheless, they do seem to be able to tell GMO plant products from natural ones, as this anecdote from Seeds of Deception, page 76, indicates.

WISDOM OF THE COWS In 1998 Howard Vlieger harvested both natural corn and a genetically modified Bt variety on his farm in Maurice, Iowa. Curious about how his cows would react to the pesticide-producing Bt corn, he filled one side of his sixteen-foot trough with the Bt and dumped natural corn on the other side. Normally, his cows would eat as much corn as was available, never leaving leftovers. But when he let twenty-five of them into the pen, they all congregated on the side of the trough with the natural corn. When it was gone, they nibbled a bit on the Bt, but quickly changed their minds and walked away. A couple of years later, Vlieger joined a room full of farmers in Ames, Iowa to hear presidential candidate Al Gore. Troubled by Gore’s unquestioning acceptance of GM foods, Vlieger asked Gore to support a recently introduced bill in congress requiring that GM foods be labeled. Gore replied that scientists said there is no difference between GM and non-GM foods. Vlieger said he respectfully disagreed and described how his cows refused to eat the GM corn. He added, “My cows are smarter than those scien­tists were.” The room erupted in applause. Gore asked if any other farmers noticed a difference in the way their animals responded to GM food. About twelve to fifteen hands went up.)“If a field contained GM and non-GM maize, cattle would always eat the non-GM first.” —Gale Lush, Nebraska”A neighbor had been growing Pioneer Bt corn. When the cattle were turned out onto the stalks they just wouldn’t eat them.” —Gary Smith, Montana“While my cows show a preference for open-pollinated corn over the hybrid varieties, they both beat Bt-corn hands down.” —Tim Eisenbeis, South Dakota According to a 1999 Acres USA article, cattle even broke through a fence and walked through a field of Roundup Ready corn to get to a non-GM variety that they ate. The cows left the GM corn untouched.

The amazing thing about genetic engineered (GE) food is that because the idea of how to make it sounded somewhat safe to some people (not all scientists agreed) the food was never tested. It was “assumed” that the result would be safe food. The shock came when the food was tested and found to be quite dangerous.

GMO (Genetic Modified Organism) Papaya

Here is why the scientists were so shocked at the results.  First the scientists harvest genes from a plant that naturally produces pesticides and that is not food for humans, but a plant that was believed to be a plant that did not harm humans. Next the scientists inserted the genes from the pesticide producing plant into a plant that is safe to eat (for example a potato or corn). Here is a schematic of what we are talking about.

We will call this the PESTICIDE producing plant.

Take the genes from this nonfood PESTICIDE plant “safe for human consumption” and INSERT GENES FROM IT INTO a plant that is FOOD like a potato, tomato, corn, or soybean

This results in a SCIENTIFIC SURPRISE and TOTALLY UNEXPECTED RESULT

Food that is TOXIC and unsafe for humans to eat.

Potatoes and tomatoes and other foods had to be taken off the market after being sold and eaten by the public for 3 years and longer.

Corn, wheat, zucchini, yellow squash, and many others remain on the market, but not fully tested.

85% of US corn is genetic engineered (GMO) and 95% of US soy and soy oil is genetic engineered.

Genetic Engineering — A Shot in the Dark

For the rest of the story and how to protect yourself by selecting certain organic foods you may refer to our future blogs or to our complete electronic book.

WHAT ELITE ATHLETES EAT Volume II Chapter 10

“Genetic Engineering the Threat to the Athlete”.