The Real Truth About Iridescent Roast Beef and Pastrami: It's Bacteria

Even the USDA is complicit in this Big Agra Coverup.  Iridescent beef is not natural and normal, it is a sign the meat is spoiled.  It is the bacteria Leptothrix.  This bacteria requires B12 and Iron to grow, which is why you only see it on beef.  This type of bacteria is called filimentous, and these filiments are what cause light to diffract causing a rainbox of colors.

Don't believe the lies that they claim it is just the muscle fibers.  You will know that is bullshit when you buy the meat and its fine then after several days it turns iridescent.  Government agency scum.  You may have also seen this bacteria in ponds and steams causing what looks like an oil slick on the water.  This is the same bacteria in your roast beef.


Straight to solvent extraction 2: easy future medicine

I have made a post on a "straight to solvent" extraction before that uses acid/base technology that anyone can master and aquire ingredients for.  I am making a whole new protocol from scratch so that it is as easy as possible.  If you want crystaline alkaloids, see the other version of my protocol.  This version is intended for home medicinal use.

Tested on Catuaba and Kanna extraction with flying colors!

1 oz shredded plant material into glass mortar and pestle (biggest you can aquire, 120mm or 16oz is perfect for 1 oz of herb, try to get a 180mm on ebay to attempt 100g.  150mm is usually 32 oz so 180 mm may be 48oz if we are lucky)

Barerly but thouroughly moisten plant material with vinegar.  There should be no excess liquid.  Or use water then add a bit of glacial acetic acid to make it vinegar like.  Mix around for around 5 minutes.

Sprinkle sodium carbonate onto plant material to cover it like snow.  Exact amount doesn't matter, you can check ph if desired.  The whole thing may foam up (but not overflow if your mortar is big enough). Mix thouroughly 5 mins.

You should have damp material with virtually zero free liquid if you did it right.  If too much liquid, just add more sodium carbonate to dry it up.

Now add around an ounce of limonene at a time, mash and mix around for 5 minutes, and pour off and collect limonene.  Do this at least 3 times or untill you can tell that no more color (usually yellow or orange)/alkaloids are coming off.  Color may be very faint and only seen in collection vessel (catuaba).  For kanna it should be yellow-green.

Use a lab vacuum system and a warm water bath to evaporate off all solvent except 1 oz.  Preferably use a distillation rig so you can collect back your excess limonene to use again.  45 celcius is perfect for limonene, make sure vacuum and seals are good with high vacuum grease.  Also you can use rice grains as boiling chips.  Boiling chips are essential for vacuum evaporating limonene.  A vigreux column is highly desired and will help prevent any product from spilling over in distillation.  If you evaporate too much, it is ok just add a little more fresh limonene to 1oz afterward.

Place ounce of product in a 1 oz dropper bottle and use.  Typical dosage is 1-4 droppers full.  This is a 1:1 by weight extract, 1 gram of this limonene is roughly equal to a gram of the raw material but HIGHLY more bioavailable.

120c burner (setting 1 on my stove) = 45c waterbath.


Sardines to save humanity

We live in a tame world.  The very definition of tame vs wild means that tame is the absence of full connection to nature.  A tame rabbit lives in a house or a cage and doesn't have the full natural experience.  Tame horses don't migrate vast distances.  And tame humans don't live out in the elements and have to dig for water or hunt for food.

Tameness is lameness and will lead to extinction.  To tame something means to disconnect it from the natural gene flow that causes adaptation in our world.  As we know from "Universal Expression" that life doesn't evolve but rather accepts genes created in other species to adapt.  The way this is done is by eating their DNA.  Also DNA of species will help our bodies repair or improve expression of our own, not just aquire new genes.  If you want to keep your dna healthy, you will have to eat healthy dna.

Sardines contain up to 1.5% DNA and they are all wild caught.  They eat plankton, one of the most genetically diverse groups of species on the planet.  If any lifeform is on the cutting edge of adaptation to our changing world it is wild plankton.  Sardines are on the front lines of solidifying their own dna with healthy planktonic dna and also aquiring any new genes that plankton aquire to adapt with the changing planet.

Could eating sardines save our species (SOS)?

science validating this theory


Canned sardines contain about half the DNA as flash frozen sardibes however some of the larger (over 300bp) genes are destroyed.  So canned sardines are better than nothing but flash frozen is much better.