Making All seeds Terminator Seeds with ENMOD
- From: luxefaire@xxxxxxxxx
- Date: 17 Jul 2006 11:21:24 -0700
Making All seeds Terminator Seeds with ENMOD
A series of graduated effects
- Radiation at the lowest doses prevents, by stopping cellular
division, the germination of cereal grains, but above all of tubers
(potatoes do not wither because of germination; the same for bulbs -
onions, garlic, shallots...)
ALSO SEE: http://www.luxefaire.com/musquite2005/index.html
THE REAL ATTACK ON AMERICA BY THE GHOULS OF FASCISM AND THEIR AGENT
BUSH
ENMOD IS TOTAL IRRADIATION OF THE PLANETS SURFACE AND HAS BEEN GOING
HOT AND HEAVY FOR OVER 10 YEARS IN THE WEST, 6 YEARS IN THE EAST USA.
THE NEGATIVE EFFECTS ON SEEDS ARE JUST NOW BECOMING EVIDENT WITH
MUTATIONS AND ONCE-VIABLE BUT NOW NON GERMINATING SEEDS FROM LAST YEAR.
THIS BELOW IS JUST ABOUT IRRADIATION AFTER HARVEST ALTHOUGH IT DOES
MENTION DISTINCTLY THE TERMINATOR SEED PHENOMENA...
The irradiation of foods and drinks with a view to ensure their
preservation has developed discretely over the years.
But this process provokes chemical changes, known or unknown, in the
foods treated and in their packaging which, often, alter the quality of
taste of the foods, and in the long term sometimes present a risk to
health.
In general the public is poorly or badly informed about the
conservation of foods by irradiation, and all sorts of confusion arise:
many inaccurate remarks have been heard on this subject, the agri-food
professionals have a good game presenting the detractors of this
process as ignorant alarmists.
Many different sorts of irradiation exist according to the nature of
the radiation used and their power, with highly variable results,
changing also according to the nature of the foods treated. This
diversity, with some bad faith, allows the denial of all the dangers of
irradiation; they often say that this process does not induce
artificial radiation in the treated products, because the energy in the
irradiated particles is insufficient for this....
This is true in the majority of cases, but absolutely not in all, all
the more so when experiments are concentrated on physical studies when
everyone knows that radioactivity also has chemical effects (1)...
A series of graduated effects
- Radiation at the lowest doses prevents, by stopping cellular
division, the germination of cereal grains, but above all of tubers
(potatoes do not wither because of germination; the same for bulbs -
onions, garlic, shallots...).
This permits, in a dry atmosphere, prolonged storage (in packaging
pierced with ventilation holes) without recourse to refrigeration.
- Radiation at distinctly higher levels attacks insects by making them
sterile, them or their immediate descendants.
- Then, at a higher level, insects cannot moult, to grow, and if it is
still stronger they are killed.
- Finally, intense radiation at high power destroys all forms of
life. If the packaging is watertight, the total absence of germs
makes these foods into canned foods which have not been cooked, or the
equivalent frozen products, but which keep at normal temperatures:
process applicable to meat and fish.
Potential dangers
Irradiation is useful commercially in large scale food distribution,
since it allows much longer preservation of products presented as
fresh, and not frozen or tinned. But living matter - and sometimes
even minerals - is often very sensitive to radiation, and the chemical
reactions thus induced are impossible to foresee in systems as complex
as biological organisms, even when dead. We therefore content
ourselves with tests to determine the immediate toxicity of irradiated
foods. But no retreat, nor enquiries into the long term. The action
that should be taken is, in effect, to study over the years numerous
foods, treated by different methods.
For the rest, we can already say that this treatment strongly affects
the taste of certain foods: we have already abandoned it for dairy
products. It is the best indicator of chemical changes of proteins,
unknown, which could well, in some cases, create substances which are
carcinogenic in the long term, or capable of attacking certain organs
such as the liver or the brain.
But other risks exist
In the case of moderate irradiation, the organisms (insects, fungi,
bacteria) undergo a modification to their genetic code. For most of
the time, this profound mutation of structure and physiology leads to
death, but other times, rarer, it can render the organism more
aggressive, better adapted to the function of producing poisons.
When this happens to organisms which multiply themselves very rapidly,
such as bacteria, their power of mutation is considerably increased, in
short a risk appears of unknown infections, dangerous and difficult to
treat.
To what is the emergence of salmonella and other bacterial illnesses
due? Without prejudice, of course, the effects of chemical pollution
and the abuse of antibiotics.
The chemical effects of irradiation, even weak, are thus incontestable
and imperfectly controlled.
There remains the nuclear effects - even weak - , linked to the
radioactivity of the sources used. But there is not a threshold
limit: the probability of inducing higher radiation with the particles
used. And an increase in the radiation absorbed, even of the order
found in nature, leads to additional risks to health (cancer among
others).
But the consumer is not informed of the techniques used or the implicit
energy.
And mineral water?
Treatment by ultraviolet destroys the bacteria which could have stayed
in the water or the packaging, by modifying in a radical manner their
general chemistry.
In view of the weakness of the radiation used and the short duration of
exposure (a few seconds) the water is not subject to any chemical
modification to its simple formula, and even less an induction of
radiation. This process works because of the transparency of water
and the low density of bacteria involved. To have healthy water it
must be agitated and aerated before being drunk, because water
regenerates itself when it is not polluted by chemicals.
However mineral waters are most often treated in plastic containers,
sensitive to
ultraviolet which partially decomposes them and allows them to pollute
their contents, at very weak doses, which, uncontrolled, can produce
perverse effects.
Ionising radiation
The radiation used to treat foods and drinks are at best ultraviolet
rays, already relatively strong; next comes X-rays classed, according
to their power "X soft", "X medium" and "X strong" and
lastly gamma rays, the most dangerous, because their considerable
energy engenders very many chemical reactions, and also because they
are capable of splitting the nuclei of atoms, which cause mutations
(change of chemical element), and above all an artificial
radioactivity.
The most economic way to produce gamma rays is to use radioactive
substances, by-products of the spent fuel of nuclear power stations.
The chemical effects of this radiation results from its ionising
character. Sufficiently powerful to displace or even tear out
electrons from nucleus, it disturbs the chemical links between atoms,
basis of the substances which make up living beings.
in their turn, can react with others to produce new substances; anFrom then on certain broken/modified molecules form new products which,
unpredictable chemistry when it acts on animal or vegetable matter
which is composed of very complex and varied molecules, notably the
proteins.
As a result, as well as a possible alteration of the taste of foods,
the birth of toxic substances, may be in the long term: when are we
going to notice them?
These phenomena are produced even with radioactive particles of modest
power: ultraviolet, the weakest, causes tanning by stimulating the
formation of melanin, and changes certain substances into vitamin D.
Even visible light, with even less energy, can produce chemical
ionisation; it acts on chlorophyll.
All this shows well that irradiation, even with little power, can have
beneficial effects but also, in other cases, ill-fated consequences,
when it is applied in circumstances that living nature doesn't know
how to adapt to for several years.
Irradiation and DNA
Living cells, man, animal, vegetable, bacteria, virus contain
nucleotides (DNA: deoxyribonucleic acid and RNA: ribonucleic acid).
These molecular chains, billions of atoms long, contain the plan which
assures the composition, function and development of the living being
which contains them.
A fundamental mechanism, "duplication", of the nucleotides allows
them to make copies of themselves, destined to control the growth and
physiological functioning of multiple descendants.
But these nucleotides are sufficiently sensitive to ionising radiation
which locally and randomly modifies the structure of a molecular chain,
and sometimes cuts them. But the system of self repair of cells is
sometimes incapable of absorbing these "malfunctions", can
increase the effects of the sort that genetic code of a living cell
damaged like this suffers prejudice varying with the dose and above all
the power of the radiation received, which implies a more or less
profound reshuffle of the nucleotides.
In the mildest cases, growth or development of the living being is
found to be affected or stopped. A stronger doses, transformations
(moults, change from larval form to adult) are prevented or work
badly.
Stronger radiation affects reproduction: non viable descendants, or
even presenting monstrosities or functional anomalies which prevent
long life and reproduction. With even stronger doses the exposed
organisms becomes sterile, and their colony can then develop inherited
faults...
But the agro-industrial users of ionising radiation are hardly
concerned, preoccupied by the essence, merely the type of chemical
modification which serves their interests....
http://biorganic.ifrance.com/biorganic/editobiogb.htm
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