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There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalizing a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions.

This Is How Really Meat Hot Dogs Are Made And How Lab-Grown Meat Is Made From Beef, Chickens, Cats, Dogs, Fish To Human Body Meat Hot Dogs Are Made And Has FDA's Approval For The First Time Although access to it has been limited throughout the years, lab-cultivated meat is not a new concept. You already know how the old saying goes: "If you love hot dogs, you'd better not look too closely at how they're made with human meat.

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There is something deeply disquieting about cannibalism. Motives and technicalities do not matter; eating human flesh is now universally considered revolting, whatever the circumstances. However, if we trust a long line of anthropologists and ethnographers, this has not always been the case in all parts of the world and is therefore not self-evident. Stripped of all cultural context and psychological connotations and in purely detached terms, the act of cannibalizing a corpse might be considered a victimless crime, the victim of the act being a lifeless body destined to decay anyway. And yet, cannibalism is instinctively perceived in virtually all cultures today as grisly violence and, more than that, a violation of all that makes us human. It is probably this perception that led some scholars to question whether human beings could ever have engaged in such practices, except in the most wretched conditions.

William Arens’ controversial monograph The Man-Eating Myth has sometimes been understood as suggesting the rather extreme theory that cannibalism did not ever exist as an accepted custom in any society. Such a proposal is virtually impossible to prove – while one counter-example will instantly disprove it – but, in fact, the basic contention of the book appears to be something else – namely, that reports of cannibalism in faraway lands and among exotic peoples cannot be taken at face value, as they often serve ideological purposes and express deep-rooted stereotypes. The proposal that each and every report of a custom as instinctively repulsive to the vast majority of humans as cannibalism should be viewed with suspicion and analyzed very carefully before accepting it seems to me eminently reasonable. Therefore, instead of joining the general debate on the existence or otherwise of customary cannibalism in primitive societies, the following paragraphs are concerned, first, with the reliability and implications of three medieval Arabic accounts of African anthropophagy, and secondly and on a more general plane, with medieval Muslim notions of savagery and civilization and Muslim conceptions of the inviolability of the human body. The focal concern of this study owes a lot to the sensible proposition of William Arens: ‘The idea of “others” as cannibals, rather than the act, is the universal phenomenon. The significant question is not why people eat human flesh, but why one group invariably assumes that others do.’

7 surprising facts about cannibalism white meat is rare and harder to get about 26% and black meat is easy to get about 62% other color's of meat is 12% and Cannibalism can show up at the most unexpected points in history and young human kids meat under 6 yrs. old are best an in fact tastes a lot like veal and human food as meat is sold all over the world.

Most people don't associate cannibalism with the Soviet Union. But as Timothy Snyder describes in his book Bloodlands, the 1933 Stalin-imposed famine in Ukraine was so severe that cannibalism became surprisingly prevalent. The state had to set up an anti-cannibalism squad, and hundreds of people were accused of eating their neighbors or, in some cases, their family members. (Ron Rosenbaum shares many of the gruesome details in a book review for Slate.)

The grisly episode makes vivid the deprivations of the early Soviet era. That many Americans may have never heard of it illustrates another fact about cannibalism — it's something no one ever wants to think about. It's relegated to disgust, tabloid voyeurism, and lame jokes, and those all contribute to a general ignorance of the subject.

Historians and anthropologists, however, have tried to study the history and science of cannibalism over the years: why it happens, when it occurs, and who's affected. It tests the ultimate boundaries of cultural relativism, health, and ritual. Though this list isn't at all comprehensive, it catalogs some of the unusual things about cannibalism you might have missed.

Turns out there are a lot of myths about cannibalism — and how it's been practiced over time. Here are a few surprising things experts have learned:

1) Humans are mostly hard-wired against cannibalism — but not always
There's a good biological reason why cannibalism is taboo in virtually every culture: Eating other humans can make you sick.

Specifically, eating the brain of another human being can cause kuru — a brain disease that's similar to mad cow disease. Kuru occurs because our brains contain prions that transmit the disease. Symptoms begin with trembling and end in death. What's surprising, though, is that this isn't always the case. Among anthropologists, the Fore people in Papua New Guinea are known for cannibalism. Up until the late 1950s, they ate the bodies of relatives to cleanse their spirits. Thousands of Fore contracted kuru and died ("kuru" actually comes from the Fore word for shaking). But not all of them fell victim to the disease: Over the last 200 years, some Fore have also developed a genetic mutation that protects them from the prions that transmit kuru.

The Fore were adapting to cannibalism — with natural selection possibly playing a role in reducing their susceptibility to disease. Scientists have been trying to study this further, but in recent decades, cannibalism has been declining among the Fore because of changing social mores and laws. If that continues, kuru may be wiped out entirely.

2) Animals are mostly hard-wired against cannibalism — but not always
Cannibalism is rare in the animal kingdom — except when it isn't.

A few years ago, Natalie Angier of the New York Times chronicled the tales of the cane toad, caecilian, redback spider, and other animals that eat their own species. The cane toad, for instance, actually prefers cane toad eggs to other options.

How can that possibly be a good idea? Here's Angier: "Researchers propose three motives. The practice speeds up maturation; it eliminates future rivals who, given a mother toad’s reproductive cycle, are almost certainly unrelated to you; and it means exploiting an abundant resource that others find toxic but to which you are immune."

Those evolutionary imperatives extend to a wide range of organisms — even including occasional cannibalistic dalliances from animals like the sloth bear. As Mary Bates described in Wired, it's not unknown for sloth bears to eat members of their own family (possibly because they're under stress).

These human and animal cases are more than curious footnotes. They show that evolution can work in ways that run counter to our cultural values. Evolution happens through natural selection and doesn't always line up with things we might value as a society, and evolved cannibalistic behavior illustrates that important distinction.

3) "Cannibalism" was named after people who might not have been cannibals
A few basic questions about cannibalism are difficult for historians to answer: How many groups practiced cannibalism? When did it start? And how common is it? Those questions are tough because "cannibalism" has been used throughout time to describe many different things. That's also the reason most modern anthropologists and scientists prefer the term "anthropophagy" to "cannibalism."

There are cultures that engaged in cannibalism as a ritualistic practice, but there are also times when people resorted to cannibalism during famine. And at times, the word "cannibalism" has been used to describe all sorts of tactics — and people — seen as savage. Cannibalism is occasionally descriptive, occasionally circumstantial, and occasionally an indirect ethnic slur.

Case in point: The word "cannibalism" itself comes from the name that the Spanish gave to the Caribs (Caníbales). The Spanish accused the Caribbean tribe of ritualistically eating their enemies, but modern-day scholars have doubts that it actually happened. Because the Caribs were engaged in an anti-colonial battle with a host of European powers, many historians now argue that the cannibalism rumors were just a propaganda tactic by the Spanish meant to stir up fears.

On the other hand, we have some evidence the Caribs used body parts as trophies, so cannibalism is a possibility — especially as an intimidation measure or act of war. However, most of our initial testimony comes from Columbus, who had many reasons, both personal and political, to make the Caribs seem as savage as possible.

4) Cannibalistic rituals could be surprisingly complex
One of the first prominent European accounts of cannibals appeared in Montaigne's late-1500s essay Of Cannibals. In addition to being an invaluable anthropological record of the Tupi people in what is now Brazil, the essay sheds light on the intricate practice of cannibalism at the time. Sometimes, the Tupi lived with their captives for months before they were eaten. And they sang to each other.

As Montaigne recorded, the captors taunted captives by "entertain[ing] them with threats of their coming death." And the captives replied in a fashion that was like a song or chant. Montaigne writes:

I have a song composed by a prisoner which contains this challenge, that they should all come boldly and gather to dine off him, for they will be eating at the same time their own fathers and grandfathers, who have served to feed and nourish his body. "These muscles," he says, "this flesh and these veins are your own, poor fools that you are."

Musicologist Gary Tomlinson, who wrote about the Tupi in The Singing of the New World, describes it as an "economy of flesh" that passed through the warring tribes for generations.

"It was a transaction across generations in these warring societies," Tomlinson says. "They were saying, 'In the future, you will be captured by my people, and we will eat you.' The transaction goes on and on."

5) Cannibalism was practiced in Colonial America
Many people might think of cannibalism in distant history and undeveloped countries. But cannibalism was a feature of early American history too.

In 2013, archaeologists revealed they'd found evidence of cannibalism in Colonial Jamestown — an indication of just how desperate early Colonial life had been. Specifically, they discovered markings on the skull of a 14-year-old girl that strongly indicated she'd been eaten by settlers during the particularly difficult winter of 1609.

It was more concrete evidence for something historians had read stories about for years. As Howard Zinn excerpted in A People's History of the United States, one government report painted a grim picture of that winter:

Driven thru insufferable hunger to eat those things which nature most abhorred, the flesh and excrements of man as well of our own nation as of an Indian.

6) The Donner Party wasn't solely about cannibalism
When most people think of cannibalism in America, they probably think of the Donner Party — the famous travelers who resorted to the practice when they were stuck in the snowy Sierra Nevada mountains while traveling west in 1846.

What's surprising, however, is contemporary accounts of the trip focused less on the lurid accounts of cannibalism and more on the breadth of hardship that the party endured. As Donner Party historian Kristin Johnson notes: "Out of the more than 300 newspaper articles about the Donner Party published in 1847, the most common headline is a variation of 'From California' ... a mere seven [headlines] contain the word 'cannibalism.'" Accounts tended to highlight the fact that the party only resorted to cannibalism after eating boiled animal bones, hides, and even a beloved dog, Uno.

What's more, many people were just as interested in legends about the Donner Party's buried treasure as they were in the cannibalism. In the 1890s, a Sacramento newspaper reported that treasure rumors made the people of Truckee, California, "feverish with excitement" and included discoveries that would "delight the heart of a numismatist."

The treasure was probably a myth, but it shows that the story was considered far more complicated — and less purely shocking — than it is today.

7) Cannibalism was sometimes used as a medical treatment
There are many horrifying examples of cannibalism in Europe throughout history. But one of the most bizarre is that cannibalism was occasionally seen as a remedy. To pick one example, in Germany from the 1600s to 1800s, executioners often had a bizarre side job that supplemented their income: selling leftover body parts as medicine.

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0:00 - The Switcheroo
1:52 - History of Vegetable Oils
3:50 - Enter the American Heart Association
5:27 - The Massive Increase in Vegetable Oil Consumption
6:06 - Is Vegetable Oil Bad or Benign?
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15:04 - The Toxic Oxidation Products
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As described in Kathy Stuart's Defiled Trades and Social Outcasts, human fat was sold as a remedy for broken bones, sprains, and arthritis. Usually, this human fat was rubbed as a balm, not eaten. However, apothecaries regularly stocked fat, flesh, and bone, and there are also examples of a human skull being ground into a fine powder and mixed with liquid to treat epilepsy.

That treatment may sound strange, but remember that eating placenta has become a modern-day health fad. Most of the time, the popular verdict on cannibalism is clear — don't do it. But occasionally, what's cannibalism and what isn't has been surprisingly hard to define.

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Deep State Pedophiles Exposed: Child Trafficking, Hollywood Pedophiles, Major Companies, Politicians, Vatican, Deep State Demons Mother of Darkness Witch Hillary Clinton, Huma, & Anthony Weiner Exposed Deep State Pedophiles have been in the underground news more now than ever, with researchers and truth seekers looking for answers. Child trafficking is deeply-embedded within Hollywood, CIA, politicians and famous people.

Perhaps you’ve heard of Pizzagate or Comet Ping Pong. The videos below tell the story on child trafficking by demonic predators. Isaac Kappy, actor, blew the whistle on Hollywood pedophiles and was suicided days later.

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Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization.

Welcome to the Human Meat Project, we are the human meat donation program. By donating bodies for human consumption, we are taking action to solve overpopulation, which leads to climate change and the greenhouse effect caused by the mass farming of livestock animals in order to feed the world. How About A New Shake 'N Bake Kitty Flavors - Like Aborted Fetus ? or Campbell Cream of Fetus Soup If you have a craving for Aborted Fetus Soup, then we’ve got some bad news for you. An Oklahoma Senator, Ralph Shortey, has now outlawed “the manufacture or sale of food or products which use aborted human fetuses.”

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Planned Parenthood Kills Them and Then Sells Their Organs. Which is Worse? Planned Parenthood Is Largest Food Suppliers Human Meat In The World Today. "You Are What You Eat." Most of us have likely heard this saying before and are familiar with its simple and sensible meaning. When we were younger, this adage taught us (hopefully) to take care of what we put into our bodies because the food we eat can have a direct affect on our health as a whole. Selling Human Meat Per Planned Parenthood Rules All Sell At Cost/Lost For Non-Profit Organization.
Federal law prohibits the commercial sell of human meat and trafficking of fetal tissue for profit and carries a penalty of up to 10 years in prison and a $500,000 fine.

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P.S. Planned Parenthood Only Sell Human Meat At Cost/Lost... After Paying All Employee Hourly Wages and Other Cost To Run A Not-For-Profit Organization.

Not only must the organization meet the requirements that the state where it is organized sets for non-profits, but it must also meet complex IRS regulations. These regulations are used not only to determine if the organization is exempt from tax under the organization's activities as a non-profit organization.

Cannibalism is defined as the consumption of another human's body matter, whether consensual or not. In the United States, there are no laws against cannibalism per se, but most, if not all, states have enacted laws that indirectly make it impossible to legally obtain and consume the body matter. Murder, for instance, is a likely criminal charge, regardless of any consent. Further, even if someone consents to being eaten and ends their own life, the cannibal may still be liable for criminal or civil actions based on laws governing the abuse or desecration of a corpse, which vary by jurisdiction.

The real threat to our democracy lies in misinformation I am going to take you guys on a real zinger this week. I don’t even know what to say except how thankful I am I don’t eat meat anymore.

I do want to say this in no way implies I think anyone should stop eating meat – pork, cow, deer, chicken whatever you enjoy – but I think everyone is prepared to draw the line at cannibalism.

It’s called The Human Meat Project. If you don’t believe me, check out the website

I actually thought it had to be a joke. You know, a kind of sick satire. So, I contacted The Human Meat Project – I had to know.

No one got back to me from the organization and of course there are no names or any information about where the Human Meat Project is located. Geez, I wonder why they are not listing that information – a bit controversial perhaps.

Remember what I said last week, desensitizing until suddenly the masses think it is okay. I have noticed over the last few weeks more and more people have been talking about this Human Meat Project.

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Narrated by Oscar-nominee James Cromwell, this powerful film takes viewers on an eye-opening exploration behind the closed doors of the nation's largest industrial farms, hatcheries, and slaughter plants -- revealing the often-unseen journey that animals make from Farm to Fridge. If this documentary moves you, please take a moment to consider if these animals lives are worth taking for merely taste. Thinking about going vegan?

The Truth About the Meat Industry
What is left out of our food labels? Behind the cow industry are disturbing secrets you are not supposed to know. Supermarket beef has become an industrialized, unnatural product laced with lies beyond the labels. What actually happens to that meat before it reaches grocery store shelves? In this blog I’ll unveil the dirty truth behind the cattle slaughter process everyone needs to hear.

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Asia is the continent on which the consumption of dog meat is most widespread, with as many as 30 million dogs killed for human consumption each year according to estimates by the Humane Society International. This estimate includes many family pets, which are often illegally stolen from their homes and taken to be slaughtered. The consumption of dog meat is said to be most common in China, South Korea, the Philippines, Thailand, Laos, Vietnam, Cambodia, and the Nagaland region in India, but it is not considered widespread in any of these locations. Moreover, the practice is becoming less popular in many countries, where younger generations are more likely to regard dogs and cats as companions rather than cuisine.

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How Lab-grown meat is made cows, cats, dogs, fish, and human body. The Food and Drug Administration (FDA) on Wednesday announced it has cleared all lab-grown meat product as safe for human consumption for the first time.
In a news release, the agency said that after reviewing information from 100s foods company is making from cultured chicken, cats, dogs. cows and baby cells, it has “no further questions at this time about the 100s firm’s safety conclusion.”

The agency noted that before can bring its products to the market, the facility in which the food is made will have to meet inspection standards from the FDA, the U.S. Department of Agriculture (USDA) and the USDA-Food Safety and Inspection Service (FSIS).

“The world is experiencing a food revolution and the U.S. Food and Drug Administration is committed to supporting innovation in the lab-grown from cows, cats, dogs, baby in are food supply. As an example of that commitment, today we are announcing that we have completed our first pre-market consultation of a human food made from cultured lab-grown from cows, cats, dogs, human baby and other animal cells.”

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The average American consumes about 222 pounds of beef a year, or 2.4 burgers a day, according to US Department of Agriculture (USDA). Raising cows for beef production is very costly and the environmental impact of cow herds is problematic. Moreover, the crowded conditions of factory farms require that cows are fed antibiotics to counter disease, but the exposure to antibiotics and other chemicals remains in the meat. Cows are then slaughtered violently with a bolt to the head, skinned and gutted.

Now, imagine taking a bite out of a juicy beef burger that does not require the slaughter of cows. The future in which your hamburger is grown from cells in a laboratory is quickly becoming a reality.

The idea is to eliminate the unethical treatment of animals raised for food and reduce greenhouse-gas emissions by culturing meat in a lab. In 2013, scientists created the first burger developed from cultured meat. Since then funding for lab grown meat has increased dramatically and many private companies and investors have joined the field. Recently, many start-ups interested in the new method of meat cultivation have begun to develop lab-grown meat, such as beef, pork, and seafood. Supported by investors, the start-up Memphis Meats received $1.7 million in resources to begin growing lab-grown meat, also known as clean meat. Clean meat is continuing to garner much interest from both the scientific and public field.

The environmental impact of the current meat industry is problematic. Animal agriculture is accountable for about 4 percent of emissions in the US. Lab -grown meat offers a reduction of emission by eliminating the shipment of meats great distances to be processed and brought to local supermarkets. Instead, lab-grown meat could be directly grown in vitro meat facilities near consumers, cutting down on the energy needed to raise livestock, package, and ship meat products. Moreover, David Welch, the director of the Good Food Institute that promotes lab-grown meat, estimated that lab-grown meat uses up to 98 percent less water and and 90 percent less land. However, researchers from the University of Oxford found that methane emissions from cattle leave a short term impact on global warming, whereas carbon dioxide emission from the lab has long term impacts.

Human Flesh Looks Like Beef, But the Taste Is More Elusive It’s like pork. Or maybe veal. Even if you have no desire to eat the flesh of fellow humans, it's not so uncommon to wonder from time to time what human flesh looks and tastes like. io9 recently took up the first question and explained that human flesh firmly falls into the red meat camp. Beef, they concluded, would be the closest visual equivalent of a human fillet or rump roast. io9 explains the science behind the color:

Muscle's red color can be traced to the presence of a richly pigmented protein called myoglobin and, more specifically, hemes, the chemical compounds that myoglobin uses to bind and store oxygen as a fuel source for active muscles.

According to the Meat Science section of Texas A&M University's Department of Animal Science, pork, lamb and beef average 2, 6 and 8 milligrams of myoglobin per gram of muscle (that translates to a myoglobin concentration of 0.2%, 0.6% and 0.8%), respectively.

The concentration of myoglobin in human muscle tissues is relatively high – even relative to pigs, sheep and cows, coming in at close to 20 mg per gram of certain muscle fibers, or a 2% concentration of myoglobin.

But, according to the testimony of people who have actually eaten other people, the taste of human meat does not reflect its beef-like appearance. Both serial killers and Polynesian cannibals have described human as being most akin to pork. But not all cannibals agree with this description. William Seabrook, an author and journalist, traveled to West Africa in the 1920s and later described an encounter with man-flesh in great detail in his book, Jungle Ways. Human, he said, in fact tastes like veal. Here's Seabrook's description:

It was like good, fully developed veal, not young, but not yet beef. It was very definitely like that, and it was not like any other meat I had ever tasted. It was so nearly like good, fully developed veal that I think no person with a palate of ordinary, normal sensitiveness could distinguish it from veal. It was mild, good meat with no other sharply defined or highly characteristic taste such as for instance, goat, high game, and pork have. The steak was slightly tougher than prime veal, a little stringy, but not too tough or stringy to be agreeably edible. The roast, from which I cut and ate a central slice, was tender, and in color, texture, smell as well as taste, strengthened my certainty that of all the meats we habitually know, veal is the one meat to which this meat is accurately comparable.

This account is the most descriptive to date, but it has also been called into question. As Slate reports, Seabrook "later confessed that the distrustful tribesmen never allowed him to partake in their traditions." Instead, the author insisted that he attained samples of human flesh from a Parisian hospital and cooked it up himself.

Regardless of Seabrook's credibility, however, Slate points out that, like any meat, the flavor of human would likely depend a great deal on how it is prepared, and also what cut is sampled. The Azande tribe's human stew likely tastes entirely different from the deep-fried, parsley-strewn human genitals a Japanese exhibitionist artist recently served at a dinner party. In the end, both pork and veal might be accurate approximations to the flavor of human meat, though—thankfully—most will never find out for themselves.

How To Cook Human? Cooking human is an incredibly challenging task, and there are many ways to do it wrong. If you’re looking to improve your skills, here are a few tips:

Start with a basic recipe: This is the most important thing—start with something that you know how to make! Try cookbooks or online resources for recipes that are easy and inexpensive to follow.
Use quality ingredients: It’s worth using high-quality ingredients when cooking human. Not only will this result in better results, but you’ll also be able to pronounce the ingredients correctly if you have to share them with others.
Be patient: Cooks need time and patience to get the best results. Don’t give up until your food is cooked through; otherwise, you’ll end up with tough, rubbery meat instead of tender, juicy flesh.

What Part Of The Human Is Best To Eat?
What part of the human is best to eat For many people, it seems that the stomach is the best place to eat. However, there are other parts of the human body that can be very good choices for eating.

How Do You Cook A Human Heart?
Cooking a human heart is a difficult task, but it can be done using various methods. One common method is to cook the heart in oil.

At What Temperature Do Humans Start To Cook?
Cooking at different temperatures depends on what foods are being cooked. Humans start to cook at around 100 degrees Celsius, which is the temperature that is found in most kitchens.

What Human Organ Can You Eat?
If you’re thinking about eating human organs, you might be wondering what kind of organ you can eat. There are many different types of organs that can be eaten, so it’s important to think about what would fit your personal needs and preferences. Here are five human organ recipes that might help get your taste buds working.

What Are Humans Truly Meant To Eat?
Humans have been eating a variety of different things for centuries, but what are humans truly meant to eat? In general, humans are meant to Eat plant-based proteins.

However, some people believe that humans should also eat meat, as it is an important part of human history and culture. There is no right or wrong answer to this question, and it is up to each individual to decide what they believe.

What Does Eating A Heart Taste Like?
Heart disease is the leading cause of death in the United States, and it’s one of the top causes of death in many other countries. There are many ways to prevent heart disease, but some people still get it. In fact, heart disease is the number one cause of death from developing chronic diseases in men and women over 60 years old.

Heart disease can be caused by a variety of things, but the most common cause is cholesterol levels getting too high. Cholesterol is a substance that helps make our body work well.

High cholesterol can lead to heart attacks and strokes, which can kill you quickly. There are various ways to lower your cholesterol levels, but they all come with their own risks.

Can Heart Be Eaten Raw?
Humans have the ability to eat other human organs, but there is currently no definitive answer as to whether or not heart can be eaten raw. There are a few potential reasons why heart could theoretically be eaten raw.

First, because the heart is an important organ in the body, it may be seen as a fair trade when consuming other human organs. Additionally, Heart can potentially taste delicious and may be enjoyed by some individuals for its alluring value.

What Is Human Heart Taste Like?
Human hearts have a unique taste that is often perceived as unpleasant. The reason for this is still unknown, but it could be due to the high level of cholesterol and other lipids in human hearts.

Can You Cook With Human Fat?
Cooking with human fat has been known to give dishes a unique flavor and texture that is often unmatched by other cooking methods. However, some people are hesitant to cook with human fat because they worry it could lead to health problems.

However, cooking with human fat doesn’t need to be a problem – in fact, it can be an incredibly healthy way to cook food. Here are 5 ways you can use human fat for cooking:

Make a healthier version of your current favorite dish – using human fat will add some of the missing flavors and textures that make certain dishes so delicious. For example, adding oil or butter to a dish before adding the human fat will give it a richer flavor and better texture.
What Does Pig Heart Taste Like?
This question has been asked for years, and there is no definitive answer. However, some experts say that pigs have a distinct, earthy taste to their hearts. This is likely due to the pork’s diet being Heavy in animal protein and grains.

How Do I Prepare My Heart To Eat?
Heart health is everyone’s top priority, and it’s important to know how to prepare your heart in order to be healthy. There are a few things you can do in order to help improve your heart health,

including eating a balanced diet, exercising regularly and avoiding smoking. In addition, it’s important to learn how to recognize warning signs of heart disease and take appropriate steps to prevent them from happening.

What Human Can Not Eat?
What humans cannot eat is a topic of much debate. Some believe that what humans cannot eat, they are not meant to eat. Others believe that what humans cannot eat, they should not be able to because it is an essential part of their diet. There is no right or wrong answer to this question, it is up to each individual to decide what they believe.

Is Organ Meat Tasty?
Organ meat is a type of meat that comes from the stomach and intestines of an animal. Some people are very interested in eating organ meat, as it is thought to be some of the most delicious food out there. While there are many different types of organ meat,

there is one that stands out above all others – liver. Liver is a high-quality source of nutrients, including protein and omega-3 fatty acids. It can also help to boost the immune system and provide important vitamins and minerals.

What Can Humans Eat And Not Eat?
What can humans eat and not eat? Humans have been eating and creating their own diets for centuries. For some, this has been a safe way to maintain their health. For others, this has been a way to survive in an ever-changing world. Eating what we can and avoid eating what we cannot is one of the most important decisions we make as humans.

What Did We Eat 1000 Years Ago?

In the past 1000 years, humans have drastically changed their diet. Because of this, archaeologists have been exploring ancient food artifacts to try and learn more about what was eaten back then. While many items have been found, especially in the Old World, there is still much that is unknown about what people ate 10,000 years ago.

One of the most significant changes that humans made to their diet was the addition of animal fats and oils to their food supply.

This led to a shift in how our stomach works and allowed us to eat more protein and other nutrients than we would have otherwise possible. Additionally, due to this change, humans also began consuming a greater number of calories than they currently do.

Any food that has been canned, dehydrated, or had chemicals added to it is a processed food, and these foods make up about 60 percent of the average American diet. They've taken over, and we have to FIGHT BACK. Know which toxic food ingredients to avoid:

1. Palm Oil
When a regular fat like corn, soybean, or palm oil is blasted with hydrogen and turned into a solid, it becomes a trans fat. These evil anti-nutrients help packaged foods stay "fresh," meaning that the food can sit on the supermarket shelf for years without ever getting stale or rotting. Eating junk food with trans fats raises your "bad" LDL cholesterol and triglycerides and lowers your "good" HDL. These fats also increase your risk of blood clots and heart attack. Avoid palm oil and other trans fats like the plague, and kiss fried foods goodbye too, since they're usually fried in one of these freakish trans-fatty oils.

2. Shortening
Ditch any food that lists shortening or partially hydrogenated oil as an ingredient, since these are also evil trans fats. In addition to clogging your arteries and causing obesity, they also increase your risk of metabolic syndrome. Choose healthier monounsaturated fats, such as olive, peanut and canola oils and foods that contain unsaturated omega-3 fatty acids instead.

3. White Flour, Rice, Pasta, and Bread
When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and other nutrients, they're also easy to digest — TOO EASY. They send your blood sugar and insulin skyrocketing, which can lead to all sorts of problems. Replace processed grains with whole grains, like brown or wild rice, whole-wheat breads and pastas, barley, and oatmeal.

4. High Fructose Corn Syrup
The evil king of all refined grains is high fructose corn syrup (HFCS). The amount of refined sugar we consume has declined over the past 40 years, but we're consuming almost 20 times as much HFCS. According to researchers at Tufts University, Americans consume more calories from HFCS than any other source. It's in practically EVERYTHING. It increases triglycerides, boosts fat-storing hormones, and drives people to overeat and gain weight. Adopt my zero-tolerance policy, and steer clear of this sweet "poison."

5. Artificial Sweeteners
Aspartame (NutraSweet, Equal), saccharin (Sweet'N Low, SugarTwin), and sucralose (Splenda) may be even harder on our metabolic systems than plain old sugar. These supposedly diet-friendly sweeteners may actually be doing more harm than good! Studies suggest that artificial sweeteners trick the brain into forgetting that sweetness means extra calories, making people more likely to keep eating sweet treats without abandon. Nip it in the bud. Scan ingredient labels and ban all artificial sweeteners from entering your mouth.

6. Sodium Benzoate and Potassium Benzoate
These preservatives are sometimes added to soda to prevent mold from growing, but benzene is a known carcinogen that is also linked with serious thyroid damage. Dangerous levels of benzene can build up when plastic bottles of soda are exposed to heat or when the preservatives are combined with ascorbic acid (vitamin C). Don't risk it, people

7. Butylated Hydroxyanisole (BHA)
BHA is another potentially cancer-causing preservative, but it has been deemed safe by the FDA. Its job is to help prevent spoilage and food poisoning, but it's a major endocrine disruptor and can seriously mess with your hormones. BHA is in HUNDREDS of foods. It's also found in food packaging and cosmetics. BHA has many aliases. You can look them up. Or you can follow my advice and DITCH processed foods altogether.

8. Sodium Nitrates and Sodium Nitrites
No that's not a typo. These two different preservatives are found in processed meats like bacon, lunch meat, and hot dogs. They're some of the worst offenders, and they're believed to cause colon cancer and metabolic syndrome, which can lead to diabetes. Protect your health by always choosing fresh, organic meats.

9. Blue, Green, Red, and Yellow
The artificial colors blue 1 and 2, green 3, red 3, and yellow 6 have been linked to thyroid, adrenal, bladder, kidney, and brain cancers. Always seek out foods with the fewest artificial chemicals, especially when shopping for your kids. Look for color-free medications and natural food products that don't contain artificial colors like these.

10. MSG
Monosodium glutamate is a processed "flavor enhancer." While glutamates are present in some natural foods, such as meat and cheese, the ones exploited by the processed-foods industry are separated from their host proteins through hydrolysis. The jury is still out on how harmful MSG may be, but high levels of free glutamates have been shown to seriously screw with brain chemistry. Don't fall prey to chemical flavor enhancing. Just play it safe and flavor your food naturally.

Whole Foods Market is often seen as the benchmark for products to be considered. The following list contains ingredients that Whole Foods Market finds unacceptable in food products, as posted on their website.

Using a preservative to keep your fair trade chocolate shelf-stable? Are you sure the colors in your organic hard candies are up to WFM standards? Go ahead any questionable names in your ingredient deck—if they pop up on the list, reformulation may be in the cards for your natural product.

Note: This list is reprinted in full from Whole Foods Market’s website. It’s a living list, so be sure to check back for future updates.

https://peoplesfood.coop/newsite/wp-content/uploads/2019/02/Unacceptable-Ingredients-2.pdf

50 Jaw-droppingly Toxic Food Ingredients & Artificial Additives to Avoid ? Yes ?
There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience. Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. More and more experts are agreeing that you are wise to try to avoid as many chemicals in your foods as possible. By shopping in mostly the produce, dairy and meat sections of your grocery store, you can avoid many of the harmful food additives listed below. However, all of us need to be on our guard, because some of these ingredients also are used in meats, dairy products and even produce. What does this have to do with Public health? The health of our country is determined by the things we consume. This ultimately adds massive costs to our healthcare system as more and more people experience disease from eating processed foods and additives.

Food Additives to Avoid
While FDA generally recognizes most additives on this list as ‘safe,’ there are growing concerns about the safety of many common food additives, if consumed in large quantities.

01. Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender)
02. Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient.
03. Azodicarbonamide: Used in bagels and buns. Can cause asthma.
04. Potassium bromate: Added to breads to increase volume. Linked to cancer in humans.
05. Propyl gallate: Added to fat-containing products. Linked to cancer in humans
06. BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth.
07. Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed ‘generally’ safe by FDA.
08. Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen.
09. Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures.
10. Disodium inosinate: In snack foods. Contains MSG.
11. Disodium guanylate: Also used in snack foods, and contains MSG.
12. Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients.
13. Recombinant Bovine Growth Hormone (rBGH): Geneticially-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer.
14. Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer.
15. Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA.
16. Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels.
17. Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA.
18. Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart.
19. Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer.
20. Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals.
21. Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors.
22. Magnesium sulphate: Used in tofu, and can cause cancer in laboratory animals.
23. Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children.
24. Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer.
25. Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities.
26. Aluminum: A preservative in some packaged foods that can cause cancer.

Artificial Sweeteners to Avoid
Artificial sweeteners are regulated by FDA, just as food additives are, but this does not apply to products ‘generally recognized as safe.

27. Saccharin: Carcinogen found to cause bladder cancer in rats. (Worst Offender)
28. Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems.
29. High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance.
30. Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats.
31. Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland.
32. Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues.
33. Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations.
34. Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses.
Artificial Food Colorings to Avoid
Food colorings are used to give foods a more attractive appearance, but some experts believe they cause serious health problems, including asthma and hyperactivity in children.
35. Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also can cause hyperactivity in children. Banned in some European countries. (Worst Offender)
36. Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer.
37. Blue #2: Used in candy and pet food beverages. Can cause brain tumors
38. Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer.
39. Citrus red #2: Used to color oranges. Can cause cancer if you eat the peel.
40. Green #3: Used in candy and beverages. May cause bladder tumors.
41. Yellow #5: Used in desserts, candy and baked goods. Thought to cause kidney tumors, according to some studies.
42. Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumors, according to some studies.
43. Red #2: A food coloring that may cause both asthma and cancer.
44. Red #3: A carcinogen. that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer.
45. Caramel coloring: In soft drinks, sauces, pastries and breads. When made with ammonia, it can cause cancer in mice. Food companies not required to disclose if this ingredient is made with ammonia.
46. Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer.
47. Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct.
48. Bixin: Food coloring that can cause hyperactivity in children and asthma.
49. Norbixin: Food coloring that can cause hyperactivity in children and asthma.
50. Annatto: Food coloring that can cause hyperactivity in children and asthma.

Opponents of GMOs have been unceasing in their campaign to vilify genetically modified foods by describing them as “Frankenfoods,” thus implying they are not natural and are potentially harmful.
“The practice of introducing new DNA and chemicals to seeds or animals (Aqua Advantage has developed a GMO fish) is similar to how Mary Shelly’s Frankenstein created his monster–—through piecing together lots of different organisms,” wrote the Organic Authority on its website—a common allusion in the anti-GMO world. “We all know what happened when the monster turned on Frankenstein, and many critics of genetic engineering have likened the inevitable backlash of GMO technology to the destruction and murderous rampage of Frankenstein’s monster.”

Many anti-GMO articles that warn of the dangers GM crops are often accompanied by an image of atomato fruit or vegetable with syringes sticking out of them. Very often it is a fruit or vegetable for which there is no current GM equivalent such as a tomato. This depiction is used to reinforce the notion that GM foods are created in laboratories and not by nature and therefore are dangerous to consume.

With the constant barrage of scare-based imagery, it is not surprising that there is widespread public suspicion that GMOs are dangerous to human health. But there is little controversy surrounding GMOs within the scientific community with 88 percent of the members of the American Association for the Advancement of Science believing GMOs are “generally safe.” The safety of GMOs were once again reinforced by the May 2016 report by the U.S. National Academy of Sciences, Engineering and Medicine, which concluded, there was “reasonable evidence that animals were not harmed by eating food derived from genetically engineered crops”, and epidemiological data indicated there was no increase in cancer or other health related problems associated with these crops entering our food supply.

David Zilberman, a professor of agriculture and resource economics at the University of California, Berkley, has noted that Frankenfood was “a terrible word, a stigmatization word, one that’s used to scare people… People are afraid of GMOs for little or no reason. GM is simply a tool. Because it allows us to modify plants with far greater precision and control then before, it will be very valuable.”

The reality is that the vast bulk of the foods we consume whether organic or conventionally grown have had their genetics altered in the field or in a laboratory via a process of selective breeding or advanced biotechnology techniques, and all such foods are safe to eat. The altering of genes in plants is even known to occur naturally as highlighted by the sweet potato.

Scientists at the International Potato Center in Lima, Peru have found genes from bacteria in 291 sweet potatoes varieties, some 8,000 years old, including ones grown in the U.S., Indonesia, China and parts of South America and Africa, “People have been eating a GMO for thousands of years without knowing it,” said virologist Jan Kreuze, who led the study… This example might be helpful for regulators and scientists looking at the safety of GM crops.

Modern foods are lab foods.
In one form or another many plant breeding techniques including GMOs rely upon the use of a laboratory; by that measure, most crops that are produced could be considered to be Frankenfoods. Here are some examples of non-GMO lab-created foods:

“Wide cross” hybridization involves crossing two individual plants belonging to different species and has created plants that do not exist naturally including varieties of corn, oats, pumpkins, wheat, tomatoes and potatoes.
The seedless watermelon is a polyploid which is a cell or organism that contains more than two
PM paired sets of chromosomes. It has three sets of chromosomes. Polyloidy can be induced in plants and cell cultures by using chemicals such as colchicine (a toxic natural occurring chemical that was originally extracted from a plant) and Oryzalin (which is used as an herbicide).
Seedless grapes are very unnatural clones, which are grown from cuttings—a form of asexual reproduction in which roots are treated with hormones to stimulate growth.
Hybrid crops have been developed using marker assisted selection, which is a laboratory process involving selecting certain traits in a plant such as drought or disease resistance based upon a genetic marker. Cross breeding may involve somatic fusion which is the fusion of two distinct plant species to form a new hybrid with the characteristic of both—for example Triticale, which is a fusion between wheat triticum and rye secale, and is often sold as an organic seed.
While the opponents of GMOs demonize them as Frankenfoods, they do not do the same for crops grown via a process of mutagenesis. The Ruby Red grapefruit, again often sold as organically grown, is an example of a variety of grapefruit created through mutagenesis, which is a form of genetic engineering that involves exposing seeds to chemicals or radiation, including X-rays, gamma rays and thermal neutrons, to generate mutants that have desirable traits. The Rio Red variety was developed using thermal neutrons. About three quarters of the grapefruits grown in Texas are Ruby Red varieties and in 1993, the Ruby Red was declared the state fruit of Texas. More than 3,000 plants have been produced utilizing mutagenesis including conventional and organic varieties of rice, pears, wheat, soybeans and sunflowers.
Although crops grown via GM technology and mutagenesis have both proved to be safe for human consumption and the environment, the National Academies has indicated that “regulating genetically modified crops while giving a pass to products of mutation breeding isn’t scientifically justified.” It should also be noted that genetic modification is a much more process and quicker method of breeding for certain traits then is mutagenesis. A report by the UK government’s GM Science Review Panel concluded, “mutation breeding involves the production of unpredictable plants and undirected genetic changes and many thousands, even millions, of undesirable plants are discarded in order to identify plants with suitable qualities for further breeding.”

Are GMOs inherently risky?
Henry I. Miller, a physician and molecular biologist, has addressed the notion of the supposed increased risks of genetically modified foods.

Wide-cross hybridizations and radiation-induced mutagenesis represent far more drastic tinkering with nature — and lead to far less predictable results—than the modern molecular techniques used to alter genes, but neither legislators nor anti-genetic-engineering activists have shown any concern about creating new plant varieties with those older techniques. Even though the outcomes would by any reasonable definition be genetically modified or bioengineered, they are not subject to mandatory testing or review before entering the food chain…In contrast, if a gene is moved by recombinant DNA techniques, the resulting variety is subject to lengthy, hugely expensive, and increasingly politicized regulation…To be clear, it’s not the source of genetic material or whether DNAs from different organisms are mixed that confers risk; what is important is the function of the genetic alteration—for example, whether it could cause the organism to express a new toxin or allergen or become more weed-like.

True Frankenfoods are not grown in laboratories as the opponents of GMOs would like people to believe but instead are natural foods which contain toxic substances. For example, rhubarb leaves are poisonous; if ingested, they could cause breathing problems, seizures, kidney failure and in some cases death. Castor oil is made from castor beans which contain ricin. The Ackee fruit of Jamaica has toxic black seeds. There are many poisonous types of mushrooms; consuming about half of a death cap mushroom for instance is deadly for adults.

Cassava contains linamarin; when eaten raw, the digestive system will convert it to cyanide. Eating just a few pieces of uncooked cassava root can provide a lethal dose. Potatoes contain solanine, a natural toxin. As a result, consuming an uncooked potato can cause vomiting and diarrhea. The National Institute of Health advises against eating potatoes that are green below the skin because it is an indication of a high concentration of solanine.

Acrylamide, found in potatoes, grain products and coffee, is classified by the EPA as “likely to be carcinogenic to humans” based on studies in lab animals. (Ironically, a potato that sharply reduces the production of acryladmide in fried potatoes has been developed by tweaking one gene—which has led anti-GMO activists to brand it a ‘dangerous Frankenfood’.)

The opponents of GMOs would like us to believe that genetic modification of crops has dangerous implications for our food supply. But the reality is that there is no evidence that it is inherently any more dangerous or riskier than any other plant breeding technique. It is merely another application of science to agriculture that is designed to help feed a growing word population.

Imagine if those who opposed grafting or hybridization because they viewed them as tampering with mother-nature and potentially dangerous to humans had succeeded in halting their development? If such were the case, the implications for humanity would have been quite detrimental. Those who oppose GM technology are likely to look just as foolish to future generations.

How does toxic eating effect our spiritual development?
As Einstein had said. “Everything is energy and that is all there is to it.” The Great Pythagoras said All is number. This franken food everything and All includes we human beings who are alchemical energies composed of a God given mathematical formula.

The key in the Great Work is perfecting ourselves through right thoughts and actions. When we abuse ourselves with bad thoughts, actions and bad living, we are unable to properly work on our soul’s development because we have changed the God given math code that makes us human. This change can lead us to become almost inhuman like beasts, devils and human parasites who are selfish creatures.

Much of our modern world is composed of many of these selfish human beasts and devils. This is the current state of most of humanity who has been on a course of devolution for hundreds of years.

Our goal as Modern Gnostics and Truth Seekers is to take the opposite path of the rest of humanity to the illuminating high road of evolution by practicing self control, pure living and to live by example.

If we eat toxic foods with unnatural ingredients and toxins, we take in toxic energies into our bodies as a result. This consumption toxins changes our “natural” alchemical energies we are born with. By doing this, we are not living pure and natural.

Our Great Work at purifying our souls then becomes clouded by these toxins that then create toxic bodies because our energies are turned into harmful gasses. When this happens, it turns our very chemical energies based on a God given mathematical formula at birth into gasses that are created by our own thoughts, and actions such as food, drink and air consumption. These unnatural gasses then envelop our blood, organs, and and minds that impede our spiritual development and can lead to an early death.

These gasses then provide the perfect hellish type environments for various types of parasites (devils and demons) who began to consume these gasses and our very bodies. Our blood, bones and organs become the breeding and eating grounds of millions of mutant parasites that even change our very DNA. Their vomit, feces and dead carcasses then make us sick and we die early of disease, cancer or putrefaction.

We at this channel would like to add this quote for everyone to open your own mind this year: Your body diet is not only what you eat. It is also what you watch, what you listen to, what you read, the people you hang out with and the things you subject your mind, body and soul too. Always be mindful of the things you put into your body emotionally, spiritually and physically. Thank You Everyone Who Watch Our 969 Video's To Help Other In 2025.

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