Western diets may damage the gut immune system. – Scientific Inquirer


Eating a Western diet impairs the immune system in the gut in ways that could increase risk of infection and inflammatory bowel disease, according to a study from researchers at Washington University School of Medicine in St. Louis and Cleveland Clinic.

As anticipated fuel / food shortages power unrest – © blogfactory


It Took Just A Couple Of Days For Madness To Descend Upon America Once Gas Shortages Began

 by Michael SnyderShareTweetSubscribe

Did you react calmly when you learned that a cyberattack against one of our most important pipelines was causing thousands of gas stations to run out of gasoline?  Sadly, lots of Americans didn’t.  There was yelling, there was screaming, there was lots of hoarding, vehicles were waiting in line for hours at stations that still had gas, and there were reports that brawls were even breaking out between frustrated motorists.  Even though we knew that the shortages were just going to be temporary, people were “panic buying” gasoline as if the apocalypse had arrived.  In fact, one energy expert said that this was “the worst panic buying for gasoline since the Carter Administration”

How Chemical Farming Created an Epidemic of Chronic Disease | Rangitikei Environmental Health Watch



WATCH: How Chemical Farming Created an Epidemic of Chronic Disease
Children’s Health Defense » Feed

For thousands of years, civilizations have been controlled through their food chain — our world today is no exception. And with a global population of 7.8 billion, controlling the global food supply is big business.

What impact does the control and monopolization of our food chain have on human health? Triple board-certified physician Dr. Zach Bush answers that — and more — in the video below, “Chemical Farming and the Loss of Human Health.”

According to Bush, the world is experiencing a chronic inflammatory epidemic: “If we have a chronic inflammatory epidemic in the world, then we must be overwhelming the immune system of all of the public for the same reason at the same time,” he says.

Bush suggests that sometime between the late 1980s and early 2000s, we did something to the…

View original post 193 more words

EU Approves First Insect Protein For Humans – Puts Mealworms On The Menu – Nwo Report


Source: AP

Dried yellow mealworms will soon be available in supermarkets and served in restaurants across Europe.

Following a decision from EU governments and a food safety assessment on Monday, mealworms can now be sold across the European Union’s 27-nation bloc as the Tenebrio molitor beetle’s larvae hits the market as a “novel food.”

11 other insect foods are waiting for food safety evaluations from the EU.

AP reports: The move came after the EU’s food safety agency published a scientific opinion this year that concluded worms were safe to eat. Researchers said the worms, either eaten whole or in powdered form, are a protein-rich snack or an ingredient for other foods.

Allergic reactions may occur for people with pre-existing allergies to crustaceans and dust mites, the Commission said. Insects as food represent a very small market but EU officials said breeding them for food could have environmental benefits. The U.N. Food and Agriculture Organization calls insects “a healthy and highly nutritious food source with a high content of fat, protein, vitamins, fibers and minerals.”

Following Tuesday’s approval by EU states, a EU regulation authorizing dried yellow mealworms as a food will be adopted in the coming weeks.

One Bank Warns Soaring Food Prices Will Lead To Social Unrest – Nwo Report


Source: Zero Hedge

In a nutshell, this is a problem since food is a large component of CPI baskets in Asia, and “this large inflationary impulse in the region that houses more than half the world’s population should result in higher wage costs in the factory base of the world. As CPI and PPI rise in Asia, it will feed through globally in the months ahead.”

Mama Says Eat Your Vegetables | disturbeddeputy


I like onions, raw, pickled, sauteed, etc.

Five Reasons to Eat More Onions


And enjoy these veggies, too.


On The Verge Of A Global Food Crisis: One Bank Warns Of A “Biblical” Surge In Food Prices


…“Swalwell engaged in a years-long relationship with a suspected Chinese spy, and his conduct makes clear he has no place serving on the committee in charge of America’s top secrets,” McCarthy tweeted. Go to Source Author: {Just The News}… Read more…

Traditional Vietnamese Beef Noodle Soup (Phở Bò cổ truyền)

Traditional Vietnamese Beef Noodle Soup (Phở Bò cổ truyền)

by tonytran2015 (Melbourne, Australia).

Click here for a full, up to date ORIGINAL ARTICLE and to help fighting the stealing of readers’ traffic.

(Blog No.2xx).

#authentic, #traditional, #Beef Noodle Soup, #Noodle Soup, #Phở, #Phở Bò, #MSG,

Traditional Vietnamese Beef Noodle Soup (Phở Bò cổ truyền).

Traditional Vietnamese Beef Noodle Soup (Phở Bò nấu cổ truyền) originated from Northern Vietnamese recipes. It was introduced to and became popular with South Vietnameses after the mass migration of North Vietnameses into South Vietnam resulted from the partition of Vietnam by the Geneva Accords in 1954. It is a delicious, tasty, nutritious, non-odored dish and is well liked in Saigon. It has average price and so has become popular and has competed well against the more established soup dishes of “Hủ Tiếu” and “Mì” of the South of Vietnam. It is now popular in the Western World.

(Phở =Rice Noodle Soup, Bò=Ox, nấu =cooked).

Traditional Vietnamese Beef Noodle Soup (Phở Bò cổ truyền).


Figure: Traditional Vietnamese Beef Noodle Soup (Phở Bò) in a 400 ml bowl. The side dish consists of
green Thai basil also known as Vietnamese mint, mung been shoots, small cut pieces of lemon and sliced chillies.

The dish has a Vietnamse name “Phở”. It has white, flat rice noodle and thin slices of beef in beef broth. It is different from another competing rice noodle soup dish called “Hủ Tiếu” which has white round rice noodle in pork broth. They are both different from still another (egg) noodle soup named “Mì” which has yellow, round or flat egg noodle in the broth of pork added by other meats.

Traditional Vietnamese Beef Noodle Soup (Phở) is usually served with one accompanying dishes of green Thai basil also known as Vietnamese mint (húng quế in Vietnamese), eryngium foetidum (ngò gai in Vietnamese) and mung bean shoots (boiled or unboiled) and a quarter (20g) of a lemon. Mung bean shoots are an addition to the side dish by Southern Vietnameses, this addition may not be liked by Northern Vietnameses.


1.1. A nutritious, healthy dish may become a harmful dish if its traditional recipes are not observed.

1.2. About 2hr after eating this dish, your body may have some odor of anis and cinnamon in the spices used in the dish! This is easily noticeable from the odor of your urine.

1.3. No MSG should be added to Traditional Vietnamese Beef Noodle Soup (Phở Bò): Cooks using recipes for quick profits may put mono-sodium glutamate in the dish. The traditional recipes has no such modern, controversial ingredient.

1.4. If the cook used MSG, as taught by his recipes for quick profits , and you are allergic to MSG contained in the consumed food you may suffer one or many of the following effects:

1.4.1/- Slight adverse effects of MSG: 1.4.1a/- A hot or cold sensation on the back of the neck for about half a minute duration about fifteen minutes after ingesting the “food”. 1.4.1b/- Loss of your voice. 1.4.1c/- Prolong thirst for water at night time.
1.4.2/- Medium adverse effects of MSG: 1.4.2a/- Immediate severe headache after eating the food, 1.4.2b/- Loss of voice, 1.4.2c/- Difficulty of breathing at night time due to throat congestion (swollen air passage), heavy mucus secretion, constant dry caughing and clearing of throat. 1.4.2d/- Swelling of ankles and knees at night time due to accumulation of water.
1.4.3/- Severe adverse effect of MSG: Immediate difficulty in breathing due to congestion of air passage, heavy mucus secretion, constant dry caughing and clearing of throats. Ambulance or medical assistance may be required.

The above descriptions in subsection 1.4 are from my own direct experience of unexpected exposure to MSG (The description and conclusions of causative effects of MSG were deduced from my various own experience of unfortunate unexpected exposures to MSG. Self-appointed “Fact checkers” would not accept my conclusions as I had never tried to trace any unexpected exposure to MSG when I had no suffering and I also had not been silly enough to carry out double blind experinents with exposure to MSG.). My experience is similar to those reported in [3-8].

1.5 It is best to know your body’s reaction against MSG before attempting to eat any food containing it. Despite denials (https://www.healthline.com/health/chinese-restaurant-syndrome)by various authorities(?) don’t let an adventure into unknown foods turn into an unfortunate expensive event.

2. Authentic Recipes.

1/- Prepare the side dish of Thai basil and mung bean shoots and about 20g of a cut lemon. Prepare a small dish of soy sauce paste and chilly paste with some slices of fresh chilly (see first figure).

2/- Make a broth for the noodle soup by boiling beef bone in water. For each intended serve filling a 300ml bowl allow 100g of beef bone. You may need a 4 litre cook pot/sauce pan to prepare the broth for 4 serves. Boil the bone in simmering water for 2 hr. Let it cool down overnight. In the following day remove the layer of solidified fat and the bone from the pot of broth. The broth should be now clear from debris. For each serve add 5g of , 2g of cinnamon, 3g of fresh ginger to the broth and boil it for 5 minutes to make the broth water for the soup. Turn off the heat.

3/- Dip 50g of white flat rice noodle in another pot of boiling water until it soften and pull it up (or boil it in the pot then drain away the hot water). Put the boiled, softened, white, flat noodle in a serving bowl (of 300 ml to 600 ml capacity).

4/- On top of the noodle in the serving bowl place some freshly cut thin slices of less than 2mm in thickness of raw (alternatively lightly boiled), low fat, red rump-steak beef.

5/- For each serve, add 100g of thinly sliced tomato to the broth. Heat up the broth to boiling.

6/- Pour BOILING broth onto the raw (or lightly boiled) beef in the bowl until the broth just submerge the meat.

7/- Add some (3) thin slices of freshly cut onion, some chop spring onion, The bowl is ready to serve.

8/- The guest has to mix by himself the meat, noodle and others pieces in his own bowl with the boiling broth in the bowl to complete the cooking of the meat. The dish is then ready for consumption.

3. Ingredients.

No added artificial MSG.

No Borax.

For each 300ml serving bowl of Vietnamese Beef Noodle Soup you may need:

100g of beef bone from butcher shop.

50g of rump steak beef.

100g of fresh tomato.

5g of

Figure: A Five Spice mixture.

2g of dried cinnamon.

3g of ginger.

Small amount of slice onion, chopped spring onion, slice chilly, cut lemons, soy sauce paste, chilly paste.

3. Varieties of Phở.

The dish may become different varietiess depending on its meat contents:

Phở Bò Tái, when prepared exactly as in section 2. (Bò = beef; Tái = slightly cooked).

Phở Bò Nạm, when slices of rump steak beef in section 2 are replaced by 3mm slices of well stewed beef muscle. (Bò = beef).

Phở Bò Gầu or Phở Bò Gân, when slices of rump steak beef in section 2 are replaced by 3mm thick slices of stewed beef tendon. (Bò = beef; Gân = Tendon).

Phở Bò Sách, when slices of rump steak beef in section 2 are replaced by 6mm thick slices of boiled honeycomb reticulum beef tripe (https://en.m.wikipedia.org/wiki/Tripe). (Bò = beef; Sách = Book; Lá Sách = Book leaves).

Phở Tái Nạm Sách Gầu, when slices of rump steak beef in section 2 are replaced by a combination of Phở Tái, Phở Nạm, Phở Sách, and Phở Gầu.

Some restaurants offer an additional side dish of boiled solidified ox blood plasma in a small bowl. The boiled solidified ox blood plasma has dark reddish brown colour and has the consistency of boiled egg white.

The noodle dish described here has low fat content. Some people may go for the opposite and ask the cook for an additional small bowl of hot liquefied fat (obtained by melting the discarded solified fat of step 2.2). Consuming that melted fat looks silly or dangerous to weight watchers but some people do eat like that. Such a side dish certainly has a very high cholesterol content.

4. Spotting the non-authentic broth.

Every serve needs about 100g of beef bone. A restaurant selling 100 bowls needs to purchase at least 10kg of new beef bone and dispose at least 3kg of used up beef bone. If you see neither any handling nor any machinery for such handling (20 litre stock pots and sometimes a small built-in overhead crane in the commercial kitchen) then the broth may not be made from beef bone.

A nearly transparent broth and a big sack of monosodium glutamate (MSG) stored in the kitchen are then the give-away signs that the broth may be just an MSG soluion.

Figure: A 25 kg bag of MSG stored in the walkway of a Vietnamese restaurant.

5. Where to find authentic Vietnamese beef noodle soup.

It is an upmarket dish (costing 150000VND =$8.00 US in 2019) in Vietnam (in Saigon). In Melbourne, Australia, it is now hard to find as most shops go for quick profits. You may have to prepare such a dish yourself. Alternatively, you may have to buy the take-away version and add your own home made, authentically prepared broth to it.

I don’t know if authentic MSG-free traditional Vietnamese Beef Noodle Soup (Phở) can still be found in any Vietnamese restaurant in Melbourne. If it still exists it may cost you more than $15.00 US (?).


[1]. Thai basil also known as Vietnamese mint, https://en.m.wikipedia.org/wiki/Thai_basil.

[2]. húng quế, https://vi.m.wikipedia.org/wiki/H%C3%BAng_qu%E1%BA%BF

[3]. Chinese restaurant syndrome. (n.d.) Miller-Keane Encyclopedia and Dictionary of Medicine, Nursing, and Allied Health, Seventh Edition. (2003). Retrieved March 9 2021 from https://medical-dictionary.thefreedictionary.com/Chinese+restaurant+syndrome

[4]. https://www.medicalnewstoday.com/articles/322303#side-effects

[5]. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5278591/

[6]. https://en.m.wikipedia.org/wiki/Monosodium_glutamate

[7]. https://www.livestrong.com/article/480808-the-dangers-of-glutamic-acid-supplements/

[8]. https://www.healthline.com/health/chinese-restaurant-syndrome

[9]. https://www.thespruce.com/how-to-make-five-spice-powder-4065302

[10]. https://en.m.wikipedia.org/wiki/Spice_mix

[11]. https://en.m.wikipedia.org/wiki/Borax.

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The pangolin and the Chinese medicine taste (translated)- VnExpress Sức khỏe


Translated by Google Translate from Vietnamese:

In China, pangolin meat is simmered, added salt, eaten to treat atopic dermatitis, coordinated with “xuyên khung” and “đương quy” to increase lactation. Some traditional medicine physicians believe that meat and bile can cure tuberculosis and a number of other lung diseases.

The scales, the most valuable part of the pangolin, are flat, irregularly large, triangular or donut shaped pieces (like a shell), rounded, thickened in the middle, around thin edges. The upper surface is grayish brown or greenish black, smooth, with very tight vertical lines and thinner horizontal lines along the edge. The underside is lighter, not glossy, with an arched horizontal line in the center. Hard substance like horn, slightly clear, difficult to break. The above medicinal herbs are rarely used raw but often soak with dilute lime water (10 slaked lime with 3 liters of water) and then dry, then, with sand to swell and even yellow. Or finish sanding, when the scales are still hot, pour immediately into vinegar at the rate of 500 ml vinegar per 1 kg of scales, stir, remove, rinse with clean water, then dry. There are times when bringing the grease-soaked scales or cooking oil, and frying or burning the scales into charcoal for use. In traditional medicine, pangolin scales have the medicinal name of piercing paint, salty taste, a slightly fishy smell, cold, non-toxic properties, into 2 canals and taste, have detoxifying, anti-inflammatory, analgesic effects, antiseptic, fever reducer, milk gums, used in the following cases: Treatment of perennial malaria: pangolin scales and Gac seeds (carpentry) with equal amounts, finely pulverized, sifted powder. Each drink 12 g with alcohol on an empty stomach. Cure occlusive milk: 15 g pangolin scales, 10 g pine core, chopped, sharpened with 400 ml of 100 ml water left, drink twice a day. Or pangolin scales 20 g, 20 g of pollen, chopped, stewed with pig’s feet, eat both water. Previously, there was the brand name Mamato to increase lactation, which was made from pangolin scales and circulating monarch. Cure snakebites: pangolin scales 20 g, earthworms 20 g (yellow stars), votive seeds 6 g (processed to detox), non-acid alum 2 g. All pounded, good drink during the day. Treatment of spleen swelling: 5 g pangolin scales powder put into a raw duck egg with a small hole in the egg tip, seal the hole, boil. Eat during the day early in the morning. Dosage 7-10 days. (According to Health & Life)