Global Citizens Report against Big Ag, Big Pharma and Governments


(many sites have commented on the report, in pdf format, below, so if you search for the title, you might find many other sites, albeit FarmWars is a leader at covering this sort of issue.)

The Report:

Ok: Dr. Michael Milburn, friend and local acupuncturist, traditional chinese-style herbalist, qi gong teacher and healthy diet teacher, sent me the following report, which is a 30-page pdf containing zillions of links to other related reports, some of which I shall copy and paste below, but all of which you will find yourself if you can read through the entire thing which I recommend. It is much longer and denser than the typical 1-4 page internet or magazine article we are nowadays used to reading, but, given the subject matter, no more than a series of well-written notes highlighting various aspects each of which deserve book-length treatment, albeit all of which are well summarized in the title which is again:

Global Citizens against Big Ag, Big Pharma and Governments.

Actually, there isn’t all that much about Global Citizens doing X or Y simply because most of us are too stunned (and indifferent) to do much. Well, that’s a bit harsh: most of us lack the means to organise into bodies that can do slow, expensive, consistent work in laboratories, Courts and via lobbyists and political parties. Large corporations can sustain multi-year mutl-faceted, multi-million dollar campaigns, whereas most ordinary citizens cannot. It’s as simple as that and indeed one of the main functions of political systems (democracy, royalty, communism etc.) is to deal with the inevitability in human affairs of what can loosely be called ‘harmful centralisation’, in other words when too much organised power is concentrated in the hands of too few. It’s as simple as that.

Most of us have forgotten that the original role of the Monarch was to protect the wellbeing of the general citizenry (aka ‘subjects’) from overly ruthless feudal lords who in most societies had life-and-death power over their inferiors. Only the Monarch had life-and-death power over them. Of course the system didn’t always work as intended – like all systems – but we tend to forget that at root, the purpose of that system was to correct against excess of power by the elites in charge, which in those days were ‘nobles’ or ‘aristocrats’ or ‘feudal lords’. This was also the root concern of so-called ‘republics’ (like the US) or ‘democratic nations’ and so forth, the theory being that if the people elect the leaders every few years, corrupt leadership couldn’t possibly develop.

Today, elite power is concentrated in the hands of agencies which increasingly are divided into increasingly few, and in any case often interwovenly owned, keiretsu, or corporate networks, whose clout allows them, increasingly, to infiltrated and more or less control national government policies, which is why in more mature democracies, like the United States, it is increasingly difficult to perceive – on a policy vs. rhetoric level – the slightest difference between, for example, the previous Bush and subsequent Obama administration. The rhetoric might change, especially during campaign season, but the trajectory of national policy, be it military, social, medical and above all financial, does not. Each successive administration appoints people either from prior administrations and/or from leaders in the same industries (such as Big Ag, Big Pharma, Big Weapons, Big Finance – who are the Biggest of the Big since their few top firms outright own about 30-40% of all the other ones as proven by a well-known Swiss study a few years back). The officials’ job is to ‘oversee’ those same industries in the interests of the people (the role of government after all), but in fact for the benefit of those Corporate ‘Special Interests.’

Well, that’s a mouthful for a tiny, little baker on his tiny little blog. But this is an example of how everything is interconnected. It always has been and always will be and on every level, be it spiritual, psychological, conceptual, physical, chemical, phenomenological, ontological, microscopic, para-galactic etc. aka ‘the holographic universe.’

This is why the so-called ‘organic food movement’ – which doesn’t exist in any monolithic organised fashion of course – is important, because who we are both as individuals and as societies, or ‘communities’ as we like to call them in Cape Breton and Nova Scotia, is defined by what we do, and say, and feel, and think, which of course includes what we eat, including where it comes from, and how it is grown, treated, processed.

The lead point in pages 1-2 of the article linked above goes into how new processing methods which involve intense dessication (drying out) of cereal grains in the field prior to harvest use glyphosates, which enter the food chain and also damage microbial populations in soil. So these glyphosates are found especially in non-organic breads, cereals and of course also beer and whiskies.

This introductory section also goes into how both this sort of thing and introducing GM by companies such as Monsanto and Syngenta are being boosted by political leaders who often come from or are paid by those Corporate Special Interests.

To give you an idea of the style of this report, which alternates summarizing sections with links to further information, here is the Page 3 part concerning mainly Glyphosate alone, which is just one of many such issues broadly covered…. I can’t paste it in because of formatting problems….

Page 3 Fight for Life reportHopefully you can click on that to read, but if not just go to page 3 of the ‘Fight for Life’ report linked at the top. Actually, at top of page 4 they have a link to a YouTube video mentioned in the text about the dangers of GM foods:  This video is about how chemicals mess us up, basically, and how chemical toxicity undermines gut microbe integrity which in turn messes up the brain and many other systems, including liver enzyme function and much much more, involving autism, parkinsons, cholesterol cancer, chronic fatigue and so on.

I purchased and read Geoffrey Smith’s Seeds of Destruction a decade or so ago – about the dangers of GM foods – and highly recommend it. Although it’s fair to say that one cannot really determine if eating GM soy is bad for us in small quantities, it is quite clear that there is a pattern of bad science, deception, collusion between governments and Special Interests, and severe diseases in laboratory animals fed GM-based food regularly over time. At the very least there should be a moratorium on the methods and products until far more testing is done. Any fair-minded person reading this book – which is 80% comprised of extracts of a multitude of scientific reports – many of them previously unpublished – conducted by both Industry and govt-sponsored scientists, none of which are editorialized by the author, so you can read these reports and come to your own conclusions, an unusually fair and open way of presenting material. Indeed, I don’t remember ever seeing an argument, even a so-called ‘scientific’ argument, presented in such a thorough, open, objective fashion.

Well, the rest of the report you can read yourselves. The reason I am posting it is because this is also a first for me in that it links hard-core scientific papers dealing with Big Ag, shows the ties between Big Ag and Big Pharma (i.e. Sygenta) not only promote cancer-causing agents in agriculture, but then also own companies providing therapies (rarely cures) for cancer. A classic racket! It’s like the New Jersey mafia who used to have most of the heavy-duty transportation trucking contracts – which break up the roads – and then also the road-repair contracts, so the worse they made the roads and tore them up with their trucking fleets, the more money they made fixing the roads! And then further the corrupt ties between Big Companies and Government.

Indeed, some of the report even goes into the ‘conspiracy theory’ realm in the sense that corruption is so rampant that systemic collapse is almost inevitable, but not only that, it is even assumed, if not desired, that a certain amount of ‘depopulation’ is being planned for deliberately; how war in Syria was planned for two years before the Arab spring; how vaccines for viruses are largely fraudulent.

I cannot speak to the veracity of such viewpoints, but have always promoted organic and local foods – since the early 1970’s when I dropped out of college to go live on a spiritual commune in Munroe NY – mainly because it seems to me that this is a simple, direct intersection of politics, spirituality, economics, culture and so forth. Put another way: if we all ate organic, our entire culture would shift in so many ways – mainly because of resultant shifts in local community employment patterns, featuring people actually working together to make things together, wherein far more people would be making and doing things for local/regional clientele vs. simply selling stuff made in China or grown in Chile/California – that most of the large Corporate Interests and stupid things they make – including rotten films and television shows and controlled media etc. etc. etc. – would simply go away because people simply wouldn’t be buying into all that rubbish in the first place. On a more simple and immediate level, even though we might not be able to organise ourselves well in comparison with large Special Interests and Governments (which increasingly are the same thing), we can have considerable effect by the choices we make every day. And rather than just sheepishly going along with everything presented in Big Box Stores (whose presence is known to undermine small town / local community economies and yet who continually receive tax breaks to come in and drive away most small local businesses and replace them with minimum wage, low-skill jobs, little better than life prison sentences!), including what is offered in Supermarkets, we can choose to do things differently. As much as possible buy from Farmers’ Markets or local suppliers of any goods and services, including local shoe repair, sawmills, local service providers – construction, road repair, energy and other consultants etc. – and so on.


These are the links I opened up – a very small selection – going through the article:  (about corporate espionage)

(Merck vaccine developer admits vaccines routinely contain hidden cancer viruses from diseased monkeys, and how they introduced AIDS to the US from such vaccine operations) (chemical brain drain) (depopulation agenda)

(Note: I have not studied the depopulation agenda story. I am trying to avoid most of these things because am more interested in what can be done positively rather than dwelling on all the corruption. I am now satisfied that most of the elites and our political systems are dysfunctionally corrupt, even if many of the individuals working therein are sincere. I don’t need to keep reading about it any more and prefer not to, at the same time do not want to deny overmuch either.)

PS  a related article I just read, albeit not about this report:

Short article showing disturbing levels of pesticides in organic produce. Yet another reason to support local farmers by asking for and then buying locally grown organic produce!


Bread History

I was browsing around for old recipes today, mainly Roman or Egyptian and frankly didn’t’ get far. Every single one uses modern test tube yeast which is obviously ridiculous. It seems the Romans used grape juice to accelerate fermentation, and clearly the Egyptians made some sort of sourdough. Given that all you have to do is leave grains out in a warm place soaking in water and after 2 days or so it is bubbling away, and seeing how grains are way too hard to chew and digest unless at the very least soaked, I suspect that basic bread making was discovered long before the Egyptians.

This is the sort of thing you find (when searching for Sumerian bread recipe in this case):

24oz organic barley flour
16oz warm water
8oz grape nuts cereal (flour, malted barley flour, salt, yeast)
8oz honey
generous amount of freshly ground coriander
generous amount of freshly ground cardamom
generous amount of ceylon (true) cinnamon

Mix everything. The dough tastes pretty good, and the grape nuts give some texture to it, but without the bits of hull the original probably had. Form into flat, cookie shapes on a baking stone. Bake for 35 min at 375F, then flip ‘em over and bake again.

Now this is an unleavened bread, though if you soaked it slowly for 2-3 days, of course it would naturally start to leaven itself.

But ‘grape nuts cereal’ for a Sumerian recipe? Why do people come up with such clearly ridiculous stuff?! I just don’t understand…. Anyway, the linked article is simple and has some good information especially about what is lost with white flour production and modern processing methods. This is towards the end of the article:

Early bread was made from mixtures including wheat, acorns, nuts, millet, barley, rye, oats, peas, beans and whatever weed seeds were harvested along with the grain. Since wheat is the best source of gluten making it most suitable for producing a light, risen loaf, its use soon predominated over that of other grains.

Mediaeval European peasants also ate bread made from mixtures of grains, peas, acorns and weed seeds, but since Roman times, all ‘refined’ and ‘civilised’ people have preferred soft, white, wheaten bread. Although rye and barley were the chief bread grains in Britain until about AD 1700, coarse breads containing flours other than white wheat flour became very rare after that time.

Grain milling became simplified in Rome in about 500 BC with the introduction of a rotary quern in which a circular stone wheel turns against a fixed stone wheel (this was the basis of milling up until the nineteenth century). The top stone was turned by animals or domestic slaves, later by waterwheels. This process enabled the Romans to mill four or five grades of flour, reserving the finest and whitest for the wealthy. Coarse wholemeal, which also contained other grains such as millet, was favoured by wrestlers and gladiators to build up their strength, so the Romans were aware of the nutritive value of wholemeal flour but chose to use refined white flour.

Modern milling of wheat to 70 per cent extraction white flour removes 50 per cent of the vitamin B5, two-thirds of the folic acid, 72 per cent of the vitamin B6, 77 per cent of the vitamin B1, 80 per cent of the vitamin B2, 81 per cent of the vitamin B3, 86 per cent of the vitamin E, 60 per cent of the calcium, 40 per cent of the chromium, 71 per cent of the phosphorus, 76 per cent of the iron, 77 per cent of the potassium, 78 per cent of the zinc and sodium, 85 per cent of the magnesium, 86 per cent of the manganese and 88 per cent of the cobalt. And this is before storage, the addition of flour improvers and other chemical additives, and baking all take their further toll on nutrients. The refinement of grains, along with the processing of other foods, has been linked with the growing epidemic of modern degenerative diseases.

Chemicals and Mass Production

Recipes for modern commercially produced bread may include many additives to make mass production more convenient for the factory. These additives include chemicals to retard staling (which is otherwise very rapid in a refined-flour loaf; white bread becomes cardboard in half a day), mould inhibitors, softeners, emulsifiers, taste-enhancers, free-flowing agents, yeast stimulants, and stiffeners to reduce the rising time of the dough.

This last is what enables the so-called instant fermentation of bread. It is becoming common practice to make bread that needs no rising: chemical stiffeners such as potassium bromate and potassium iodate allow unleavened bread to be beaten with powerful beaters in a few minutes. Such bread lacks flavour, so artificial flavours need to be added.

Flour is often called ‘enriched’, but of all the nutrients lost, only thiamine (vitamin B1), riboflavin (B2), niacin (B3), iron, calcium and sometimes pyridoxine (B6) are replaced. Since more vitamins are still being discovered, it is likely that all that has been lost in the refining and storage of flour has not been identified. Nutrients tend to work with each other: certainly the benefit obtained from a whole food can never be duplicated by returning some isolated components to a refined product. There is also the question of how assimilable is the form in which these nutrients are added.”

Many of the Roman recipes I found (all using instant yeast!) featured about 2-1 mix of wholewheat to rye. Now they had white flour in Roman times, so it looks to me like their bread was very similar to ours with various combinations of spelt/emmer/wheat/rye. Often they added a little olive oil, and they liked garlic, rosemary, onions and fennel seeds. So it seems that quite a few of my recipes are very close to ‘Roman’ bread.

And according to one article, the Romans picked up high quality baking from their Greek slaves at some point since the Greeks were better at it. But then Greece was civilised long before Rome.

I suspect the key difference between ancient and modern bread is not technique (assuming basic natural/organic leavening such as I and many others still use) but the strains of wheat.

A Cape Breton farmer is going to grow a strip of rye this year just as an initial experiment. We’ll see if we can conquer the threshing hurdle. But I would love to have island-grown rye for my fresh-ground loaves. The starter cultures from those ryes will also be true, island-grown cultures. THE BEST!!