Let Freedom Fly: August 2015

Wednesday, August 19, 2015

Alot Of Good Reasons To Carry A Gun

Pick the ones you like

Please take time to read this and pay particular attention to

"A Little Gun History" about half way down staggering numbers!

Why Carry a Gun?

✔ My old Grandpa said to me, 'Son, there comes a time in every man's life when he stops bustin' knuckles and starts bustin' caps and usually it's when he becomes too old to take a whoopin'.'

✔ I don't carry a gun to kill people; I carry a gun to keep from being killed.

✔ I don't carry a gun because I'm evil; I carry a gun because I have lived long enough to see the evil in the World.

✔ I don't carry a gun because I hate the government; I carry a gun because I understand the limitations of government.

✔ I don't carry a gun because I'm angry; I carry a gun so that I don't have to spend the rest of my life hating myself for failing to be prepared.

✔ I don't carry a gun because I want to shoot someone; I carry a gun because I want to die at a ripe old age in my bed and not on a sidewalk somewhere tomorrow afternoon.

✔ I don't carry a gun to make me feel like a man; I carry a gun because men know how to take care of themselves and the ones they love.

✔ I don't carry a gun because I feel inadequate; I carry a gun because unarmed and facing three armed thugs, I am inadequate.

✔ I don't carry a gun because I love it; I carry a gun because I love life and the people who make it meaningful to me.

✔ Police protection is an oxymoron: Free citizens must protect themselves because police do not protect you from crime; they just investigate the crime after it happens and then call someone in to clean up the mess.

✔ Personally, I carry a gun because I'm too young to die and too old to take a whoopin'!

A LITTLE GUN HISTORY

✔ PLEASE DON'T THINK FOR A MOMENT, THAT THIS COULDN'T HAPPEN IN OUR COUNTRY ALSO !!!!!!

✔ In 1929, the Soviet Union established gun control:

✔ From 1929 to 1953, about 20 million dissidents, unable to defend themselves, were rounded up and exterminated.
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In 1911, Turkey established gun control:

✔ From 1915 to 1917, 1.5 million Armenians, unable to defend themselves, were rounded up and exterminated.
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Germany established gun control in 1938:

From 1939 to 1945, a total of 13 million Jews and others who were unable to defend themselves were rounded up and exterminated.
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China established gun control in 1935: From 1948 to

✔ 1952, 20 million political dissidents, unable to defend themselves, were rounded up and exterminated.
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Guatemala established gun control in 1964:

✔ From 1964 to 1981, 100,000 Mayan Indians, unable to defend themselves, were rounded up and exterminated.
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Uganda established gun control in 1970:

✔ From 1971 to 1979, 300,000 Christians, unable to defend themselves, were rounded up and exterminated.
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Cambodia established gun control in 1956:

✔ From 1975 to 1977, one million educated people, unable to defend themselves, were rounded up and exterminated.
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56 million defenseless people were rounded up and exterminated in the 20th Century because of gun control.
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You won't see this data on the US evening news, or hear politicians disseminating this information.

✔ Guns in the hands of honest citizens save lives and property and, yes, gun-control laws adversely affect only the law-abiding citizens.

With guns, we are 'citizens'; without them, we are 'subjects'.

During WW II, the Japanese decided not to invade America because they knew most
Americans were ARMED!

✔ Gun owners in the USA are the largest armed forces in the World!

✔ If you value your freedom, please spread this anti-gun control message to all of your friends.

✔ The purpose of fighting is to win. There is no possible victory in defense.

✔ The sword is more important than the shield and skill is more important than either.

✔ SWITZERLAND ISSUES A GUN TO EVERY HOUSEHOLD! SWITZERLAND'S GOVERNMENT ISSUES AND TRAINS EVERY ADULT IN THE USE OF A RIFLE.

✔ SWITZERLAND HAS THE LOWEST GUN RELATED CRIME RATE OF ANY CIVILIZED COUNTRY IN THE WORLD!!!

✔ IT'S A NO BRAINER! DON'T LET OUR GOVERNMENT WASTE MILLIONS OF OUR TAX DOLLARS IN AN EFFORT TO MAKE ALL LAW-ABIDING CITIZENS AN EASY TARGET.

I'm a firm believer in the 2nd Amendment! If you are too, please forward this. If you're not a believer, please reconsider the true facts. This is history; not what's being shown on TV, sanctioned by our illustrious delusional leaders in Washington.

Sunday, August 16, 2015

5 Secrets About White Flour That will Shock You

The standard American diet is a diet of chronic disease and death. Our food supply has been killing us slowly. White flour has been killing you!

In 1910, the Federal District Court of Missouri declared bleached white flour unfit as human food . But, unfortunately, according to H.W. Wiley, first chief of the Food and Drug Administration, the enforcement of this law was “halted through the political influence of the flour millers” and “no notice of violations has since been made by the FDA.” Mr. Wiley’s book “The History of a Crime Against the Pure Food Law” discusses this case. (Reference here) Nowadays, flour is made from wheat that is being treated with fungicides, pesticides, and insecticides from seedling to storage. Since then approximately 60 different chemicals have been approved to bleach flour.

5 Secrets About White Flour That will Shock You

1. Bleached Flour has no nutrients.
The manufacturers of white flour first remove the wheat seed’s bran, it’s 6 outer layers, and the germ which contains 76% of the vitamins and minerals. 97% of the dietary fiber is also lost.” It removes all Vitamin E, 50% of calcium, 70% phosphorus, iron, magnesium and B vitamins.

2. Added Potassium Bromate
After removing all the layers, and nutrients, flour is bleached, preserved, and aged with chlorine dioxide. It is further whitened by adding chalk, alum, and ammonium carbonate to make it look and feel more appealing to the consumer. An anti-salting agent called sorbitan mono-saturate is added in the final stage. Potassium bromate is also added to white flour. It is very powerful oxidizer that damages cells. Bromate is considered a category 2B carcinogen (= possibly carcinogenic to humans) by the International Agency for Research on Cancer (IARC). Potassium bromate has been banned in most of developed countries in 1994 including all countries in European Union (chlorine, bromates, and peroxides in food is banned in the EU), UK, Canada

3. White flour is a natural insecticide
Did you know that if an insect gets into the bag of white flour and starts eating it, that insect will die from consuming it? White flour is a natural insecticide because it kills any insect that attempts to live off of it.

4. Contains L-cysteine
This non essential amino acid is added to most conventional baked goods to speed industrial processing. L-cysteine is found in the majority of pizza doughs, cookies, pastas, pastries and fast food buns.

It can be synthesized in a laboratory but cheaper production methods include duck feathers and human hair. Besides human hair, other sources of L-cysteine include chicken feathers, cow horns and petroleum byproducts.Most of the L-cysteine comes from China where there’s a history of poor regulation. It is disgusting and scary.

5. White flour contains diabetes-causing contaminant alloxan
White flour contains alloxan. It is what makes your bread look fresh and clean. Studies show that alloxan destroys the beta cells of the pancreas. Alloxan’s harmful effects on the pancreas are so severe that the Textbook of Natural Medicine calls the chemical “a potent beta-cell toxin.” Unfortunately, knowing that alloxan is so toxic for your body, the FDA still allows companies to use it when processing foods we ingest. Fortunately, studies have found that the effects of alloxan can be reversed with vitamin E. According to Dr. Gary Null’s Clinicians Handbook of Natural Healing, vitamin E effectively protected lab rats from the harmful effects of administered alloxan.

References:

http://www.indymedia.org.uk/en/2006/08/347999.html

http://proliberty.com/observer/20050718.htm

http://www.vrg.org/blog/2011/03/09/l-cysteine-in-bread-products-still-mostly-sourced-from-human-hair-duck-feathers-hog-hair/

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1969479/?page=2

article source -- http://livingtraditionally.com/5-secrets-white-flour-will-shock/

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Thursday, August 13, 2015

Whole Grains You Haven’t Tried Yet—Some Are Gluten-Free

Published April 28, 2011 (Updated August 13, 2015)

You know that you’re supposed to eat whole grains, but many people just don’t like whole-wheat pasta, whole-wheat bread or whole-wheat anything. To make sure you’re eating enough whole grains, offer your taste buds more variety.

Here’s what some recent studies found…
• People who ate three or more servings of whole grains and less than one serving of refined grains (white bread, cookies, etc.) daily averaged 10% less belly fat—linked to cardiovascular disease and diabetes—compared with people who ate the fewest whole grains and the most refined grains.
• People who consumed the most fiber, primarily from whole grains, were 22% less likely to die during a nine-year study than those who ate the least fiber. Fiber’s protective effect was particularly pronounced in women.
• Two recent analyses from John Hopkins showed that those eating the most dietary fiber had a lower risk for death from any cause than those eating the least. For every additional 10 grams of dietary fiber, there was a 10% reduction in risk for death from any cause.
• In a Harvard study, compared with people who rarely ate whole grains, those who ate the equivalent of one bowl of oatmeal daily had a 9% reduced risk for early death…and for each additional daily ounce of whole grains, that risk was reduced by another 5%.
Problem is, fewer than 5% of Americans consume the USDA-recommended minimum of about three ounces of whole grains per day. What’s the big deal? Whole grain contains the entire edible part of a grain (a.k.a., “seed”)—including the germ (technically the sprout of a new plant)… endosperm (the seed’s energy storehouse)… and nutrient-rich bran (the seed’s outer layer). Refined grains, on the other hand, are stripped of their bran and germ layers during milling.

Julie Miller Jones, PhD, CNS, LN, professor emerita of nutrition at St. Catherine University in St. Paul, points out that enriched refined grains can have a place in a healthy diet—minerals contained in the grains can be better absorbed from an enriched product than one with a lot of fiber and bran. And if a whole-grain pasta or bread that is partly enriched refined grains is more appealing, at least it gets you to eat some whole grains. But, she adds, the greater the variety of whole grains you eat, the better. “Each whole grain brings different nutrients, fibers and phytonutrients to the table, so it is worth exploring and enjoying various types,” she explained.

Lesser known but delicious whole grains can be found in supermarkets, health-food stores and online. Check out these…

Amaranth provides protein, calcium, iron, phosphorus, potassium and many other nutrients. It’s also free of gluten, a protein in wheat, rye and barley that can cause digestive upset in some people. When cooked, amaranth is pleasantly sticky and mild tasting. To cook: Boil one cup of amaranth grains in two-and-a-half cups of water or broth for 20 minutes or until tender. If desired, season with herbs, pepper and a bit of olive oil. Or use milk as part of the cooking liquid and add sweet spices, such as cinnamon and cardamom, Dr. Jones suggested. Also try amaranth flakes as a breakfast cereal… amaranth crackers… and amaranth flour, swapping it for one-third of a recipe’s white flour.

Buckwheat, a gluten-free grain, offers plenty of protein… the heart-healthy flavonoid rutin… plus bone-building magnesium and other minerals. It is strongly flavored, so Dr. Jones suggested serving it as a side dish paired with robust entrées, such as those made with red wine or balsamic vinegar. Cook the hulled, crushed kernels by simmering one cup of buckwheat in two cups of water for about 10 to 15 minutes (avoid overcooking so it doesn’t become mushy)… then flavor with onions, mushrooms and whatever else you like.

Kamut, the brand name for an ancient relative of wheat, provides protein, fiber, vitamin A, iron and zinc (it does contain gluten). With their nutty, buttery taste, kamut kernels make a great substitute for rice in recipes. Note that the cooking time is around 90 minutes… or you can soak the kernels overnight to reduce cooking time to about 30 minutes. Kamut flour can be used to bake bread, tortillas, cookies and more. Recipes: Kamut.com.

Quinoa is a tiny gluten-free grain rich in essential amino acids (protein building blocks that our bodies must get from dietary sources) as well as iron, magnesium, phosphorus, potassium and protein. To cook: Simmer one cup of quinoa and two cups of water or broth for 15 minutes or until water is absorbed. Add cooked quinoa to omelets or soups… or combine with vegetables, nuts and spices for a tasty side dish.

White whole wheat is an unrefined variety of wheat with a light-colored kernel. It has a lower gluten content than the red wheat used to make regular whole-wheat flour, so it produces foods with a softer texture and sweeter flavor, Dr. Jones explained. It provides nutrient and fiber content similar to that of regular whole wheat, though it is lower in some antioxidants (which accounts for its lighter color). In recipes: Substitute white whole-wheat flour for half of the refined flour or for all of the regular whole-wheat flour.

Source: Julie Miller Jones, PhD, CNS, LN a certified nutrition specialist and licensed nutritionist, is a distinguished scholar and professor emerita of food and nutrition at St. Catherine University in St. Paul. She regularly writes and lectures about whole grains and dietary fiber.