Truthstream Media – by Aaron Dykes and Melissa Melton
…because a natural food cooking process always involves treating genetically modified bacteria with penicillin, lye, a vat of acid, cryogenic freezing, silicon oil, and more lye…
Monosodium Glutamate (MSG) has become a very popular food additive over the past century, with Japanese scientists first isolating from seaweed for industrial purposes. The appeal, and danger, of MSG comes from the intense flavors of the free glutamate form of the non-essential amino acid, glutamic acid, which also delivers rapid stimulation to the brain and central nervous system when not in the bound form. These free glutamates have the tendency to overstimulate neurons to the point of cell death, while triggering an insulin response. More generally, MSG is used in food production to give cheap yet almost additive taste that arguably makes people crave more and more processed foods. Continue reading “MSG: So Natural that It Only Takes GMO Bacteria, 17+Steps and a Lab to Make It”

Reason – by Steven Greenhut
World Events and the Bible
World Events and the Bible
The Daily Caller – by Christopher Bedford
Fox News – by Perry Chiaramonte
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