Project Camelot: Kameran Fally March 2015
https://www.youtube.com/watch?v=Dm65i1eQpCY
21:55 - 50:36 (downloaded)       1:02:20 -     

Project Camelot: Kameran Fally  Sept. 8, 2015
https://www.youtube.com/watch?v=ycEx1BNAB7Y

https://www.youtube.com/watch?v=_KH6eX51lkk

https://www.youtube.com/watch?v=l0zGN1PhZv8

http://www.newswithviews.com/McGuire/paul267.htm

http://www.dcclothesline.com/2015/08/30/the-cia-and-the-media-50-historical-facts-the-world-needs-to-know/

      ___HOW TO AVOID ALZHEIMERS-DEMENTIA___
Even mild elevation of BLOOD SUGAR — a level of around 105 or 110 — is associated with an elevated risk for dementia. According to neurologist Dr. David Perlmutter, if your fasting blood sugar is over 95 mg/dl, it's time to address your diet to lower it, to protect your brain health.
Gut dysfunction, caused by a combination of excess sugars and processed foods; antibiotic exposure from food and medicine; genetically engineered (GE) grains, which create foreign proteins; and pesticide exposure, just to name a few well-known culprits.
Vegetable oils oxidize when heated, and when oxidized cholesterol and trans fat enter into your LDL particles, they become destructive, contributing to arterial plaque buildup in your brain.

	1.	Imbalanced omega-3 to omega-6 ratio: Researchers have also found a link between Alzheimer's and raised levels of an omega-6 fat called arachidonic acid. Omega-6 fats are found in high concentrations in factory-farmed animals as they are typically fed grains, as well as vegetable oils such as corn, canola, soybean, and sunflower oils. 
	2.	Slow-acting Creutzfeldt-Jakob disease (CJD) — the human form of Mad Cow disease, contracted either through:
	a.	Contaminated meat
	b.	Certain medical procedures, such as using human growth hormone extracted from the pituitary glands of infected human cadavers (a procedure now banned due to this contamination risk)
	3.	
	4.	The first four have been discussed at length in previous articles. Here, we'll focus on the last route, which has disturbing implications for the conventional meat industry.
	5.	Alzheimer's — A Foodborne Disease?
	6.	
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	8.	Try watching this video on www.youtube.com, or enable JavaScript if it is disabled in your browser.
	9.	
	10.	Researchers have found a compelling link between a particular kind of protein and neurodegenerative diseases such as Alzheimer's, Parkinson's, and Lou Gehrig's disease.
	11.	This protein, called TDP-43, behaves like toxic and infectious proteins known as prions, which are responsible for the brain destruction that occurs in Mad Cow and Chronic Wasting Disease;4 two types of bovine spongiform encephalopathy.
	12.	According to a study5 published in 2011, TDP-43 pathology is detected in 25 to 50 percent of Alzheimer's patients, and research presented at the 2014 Alzheimer's Association International Conference revealed Alzheimer's patients with TDP-43 were 10 times more likely to have been cognitively impaired at death than those without it.6,7
	13.	The common denominator between Mad Cow and Chronic Wasting Disease8 (the latter of which affects deer and elk) is forcing natural herbivores to eat animal parts and byproducts, such as blood and bone meal.9 This is common practice in confined animal feeding operations (CAFOs).
	14.	The evidence also suggests humans may be infected with TDP-43 via contaminated meats.
	15.	The most infectious parts of a cow carrying these prions are the brain and spinal cord, which may be found in hot dogs, bologna, and products containing either gelatin or ground meat.10
	16.	The human version of Mad Cow disease is known as Creutzfeldt-Jakob disease (CJD), and some researchers have noted that Alzheimer's behaves like a slow moving version of CJD.11,12,13
	17.	The Case for Alzheimer's as a Slow-Acting Version of Mad Cow
	18.	Surprising as it may seem, the idea that neurodegenerative diseases like Alzheimer's may be spread via CAFO foods isn't brand new. A 2005 study14 published in the journal Medical Hypotheses, titled "Thinking the Unthinkable: Alzheimer's, Creutzfeldt-Jakob, and Mad Cow Disease: The Age-Related Reemergence of Virulent, Foodborne, Bovine Tuberculosis, or Losing Your Mind for the Sake of a Shake or Burger", states:
	19.	"In the opinion of experts, ample justification exists for considering a similar pathogenesis for Alzheimer's, Creutzfeldt-Jakob and the other spongiform encephalopathies such as Mad Cow disease. In fact, Creutzfeldt-Jakob and Alzheimer's often coexist and at this point are thought to differ merely by time-dependent physical changes.
	20.	A recent study links up to 13 percent of all 'Alzheimer's' victims as really having Creutzfeldt-Jakob disease... Alzheimer's, Cruetzfeldt-Jackob, and Mad Cow Disease might just be caused by eating the meat or dairy in consumer products or feed.'"[Emphasis mine]
	21.	The study also notes that bovine tuberculosis serves as a vector for human Mad Cow Disease, and bovine tuberculosis is one of the most prevalent disease threats in American CAFOs. USDA data15 suggests anywhere from 20 to 40 percent of American dairy herds are infected at any given time.
	22.	
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to make your own FERMENTED veggies. For more information, please listen to the interview above, or read through the transcript:
	1.	Shred and cut your chosen veggies
	2.	Juice some celery. This is used as the brine, as it contains natural sodium and keeps the vegetables anaerobic. This eliminates the need for sea salt, which prevents growth of pathogenic bacteria
	3.	Pack the veggies and celery juice along with the inoculants (starter culture, such as kefir grains, whey, or commercial starter powder all of which can be used for vegetables) into a 32 ounce wide-mouthed canning jar. A kraut pounder tool can be helpful to pack the jar and eliminate any air pockets
	4.	Top with a cabbage leaf, tucking it down the sides. Make sure the veggies are completely covered with celery juice and that the juice is all the way to the top of the jar to eliminate trapped air
	5.	Seal the jar and store in a warm, slightly moist place for 24 to 96 hours, depending on the food being cultured. Ideal temperature range is 68-75 degrees Fahrenheit; 85 degrees max, as heat will kill the microbes
	6.	When done, store in the refrigerator to slow down the fermentation process
Last but not least, resist the temptation to eat out of the jar, as organisms from your mouth can be introduced into the jar this way. Instead, always use a clean spoon to take out what you're going to eat, then, making sure the remaining veggies are covered with the brine solution, recap the jar.
While culturing your own foods is rather easy, especially once you get the hang of it, if you don't have the time or inclination to ferment your own, but understand and appreciate the value of them, Caroline has a company that sells fermented vegetables. I used hers for a month before I started making my own. So, if you just want to put your toe in the water and see if you like them, you can order a jar or two and try them out. You can find her products on www.CulturedVegetables.net or www.CulturedNutrition.com.