Col. Douglas Macgregor: The US Gov't Will COLLAPSE > They Just Exposed Everything!

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Judy Byington

March 4, 2025

 

Government seizes millions of pounds of food amid global crisis

By12/26/2024 // Finn Heartley|

In an alarming turn of events, the U.S. government and major food corporations are reportedly recalling and confiscating vast quantities of food, allegedly storing them away in underground facilities. This secretive movement of food supplies has sparked widespread panic and concern, particularly as the scarcity of essential items becomes increasingly apparent on store shelves. The actions taken by the authorities have sent shockwaves through the population, with experts issuing urgent warnings about impending shortages and potential social unrest.

"The U.S. government, under the National Defense Authorization Act, has gone to food companies and taken control of their supplies," Quayle revealed. "They're literally moving all the food to secret underground facilities, often through a covert logistics network known as the secret highway. Over 100 million pounds of food has already been transferred, with more expected to follow."

Quayle emphasized the significance of these actions, stating that this is not merely a case of food recalls gone wrong, but a systematic effort by the government to remove essential resources from public access. The reasons for such actions are varied but alarming. "The government's motives are unclear," Adams noted, "but the intentions seem dire. It’s clear they are preparing for a crisis that could be global in scale."

The gravity of the situation is underscored by the implications for food security. "Food is the ultimate weapon," Quayle declared, "whether it’s controlling a nation or securing the obedience of its people. We are witnessing a critical moment in history where basic necessities are being deliberately withheld from the masses."

Adams agreed, adding, "We've seen this playbook before with covid-19. The use of recalls as a cover to shut down supply chains is a tactic designed to create panic and uncertainty among the population."

Skepticism about the official narratives is high, and both Adams and Quayle assert that behind this trend lies a broader, sinister agenda. They argue that scarcity is being deliberately engineered to exert control and potentially subdue populations in the face of a looming global crisis, which could be economic, environmental, or even involving geopolitical warfare.

Quayle pointed out that recent food recalls, such as the pork and cheese recalls, were "not anomalies but part of a larger coordinated effort. It's no secret that food manufacturers are being coerced into complying with these recalls, with the government stepping in to 'purchase and take' whatever food products they desire."

The implications of this trend are severe, with the potential to lead to widespread civil unrest, particularly among the less fortunate who rely on food assistance. "Food and water will soon be the most prized commodities," Quayle warned, underscoring the urgency for individuals and families to prepare for a potential crisis by acquiring sufficient reserves.

Adams and Quayle's conversation highlights a critical moment in history, where the line between government action and manipulation blurs. Their insights serve as a stark reminder of the interconnected nature of supply chains, and the potential for these chains to be disrupted by both natural and man-made crises.

In light of these developments, experts like Adams and Quayle recommend individuals take immediate action to secure their food and water supplies, as the future holds uncertain and potentially perilous times. As Adams concluded, "The situation is dire, and everyone must act now to secure their future."

With the potential for food scarcity looming, the urgency of the message cannot be overstated. As the world braces for what could be a defining moment in human history, the need for preparation and awareness is more vital than ever.

Sources include:

Brighteon.com

SteveQuayle.com

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It’s All About Control: The Elite Plan for the Great Food Reset

By Janet Levy

 November 3, 2024

Besides ‘degrowth’ and ‘net zero,’ one other dangerous buzz phrase being bandied about by proponents of the Great Reset is “nature-positive food systems.”  The stated goal of moving to new food systems is to reduce nitrogen emissions, livestock production, and meat consumption.  This is to be achieved by consuming plant-based products, lab-grown foods, and insects (as a source of protein).  The moot question, however, is whether such a change is at all necessary?

The U.N., the World Economic Forum (WEF), the Rockefeller Foundation, the Bill and Melinda Gates Foundation, and other NGOs would have us believe so.  These institutions are controlled by the global elite, who aim to create monopolistic markets for themselves and enslave people, turning them first into captive consumers without choice, and eventually, without free will.  So, the U.N. and its co-conspirators have manufactured a food crisis, and by linking it to their other fabrication — an exaggerated climate crisis — they are using it to reset the world’s food system.

Their plan to “transition to net zero, nature-positive food systems by 2030” translates into a war on traditional farmers.  Unable to absorb the added costs of new regulations and controls, small, independent producers are being squeezed out of farming.  Their place is being taken by multinational agribusinesses.  Unchecked, these multinationals will dominate farming in a decade or two.

Read more more: https://www.americanthinker.com/articles/2024/11/it_s_all_about_control_the_elite_plan_for_the_great_food_reset.html#ixzz8qc7IqGqQ
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FBI Whistleblower Warns Americans: Pray & Stock Up On Food, Water, Ammunition

by Kelen McBreenSeptember 26th, 2024 6:54 AM

                        Image Credit: x screenshot @mftruthultra

Longtime FBI staff operations specialist Marcus Allen spoke with Congress on Wednesday, nearly coming to tears as he issued a warning to his countrymen about the dangers they face from the current political establishment.

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Pressured

Analysis by Sally Fallon Morell 

 

• April 04, 2024

Story at-a-glance

• High Pressure Processing (HPP) is a non-thermal food preservation method that uses hydrostatic pressure, equivalent to the pressure found in marine trenches, to process foods like juices, meats, and ready-to-eat meals without heating
• HPP technology, while extending shelf life and claiming to maintain the "freshness" of foods, does not eliminate all microbial pathogens, with spores showing particular resistance to this process
• There is a lack of long-term studies on the health effects of consuming HPP-treated foods, leaving consumers and experts uncertain about the potential impacts on human and animal health
• The dairy industry is exploring HPP as a method to produce "safe raw milk" with a longer shelf life, although this process alters the milk's texture and color, potentially affecting its nutritional qualities
• Personal accounts and limited research suggest that HPP-treated foods and beverages may not offer the same health benefits as their truly raw counterparts, with some individuals experiencing adverse reactions

Modern technocrats have found lots of ways to ruin our food — like rapid heating of milk up to 240 degrees, zapping with microwaves, irradiating with radioactive materials, spray drying at high temperatures, extruding at high temperatures and pressures and embalming with sugar. Now a new technology has come on the scene: ultra-high pressure applied to a variety of foods for humans, pets and babies.

HPP — High Pressure Processing

High Pressure Processing (HPP) is defined as "a non-thermal food and beverage processing technique based on the application of high levels of hydrostatic pressure transmitted by water, with multiple advantages for food and beverage companies." That pressure is one thousand times the pressure of air at sea level — the equivalent of water pressure in a marine trench.

You can read all about it at hiperbaric.com and see how it works for juice, for shelf stable meals ready to eat, and for "raw" pet food. HPP will open oysters without difficult shucking — after the processing, just open with your hand and the oysters — somewhat discolored — slither out! The process makes crab and lobster easier to remove from their shells.

Examples of high-pressure processed products commercially available in the U.S. today include fruit smoothies, guacamole, ready-to-eat meals with meat and vegetables, oysters, salad dressing, hummus, ham, chicken strips, fruit juice, salsa and fruit purees for babies. You won’t find any particular symbol displayed (as for irradiation) to indicate whether a product has undergone HP processing, but you might see the words "cold pasteurized."

The food industry claims that "HPP has the potential to produce high-quality foods that display characteristics of fresh products, are microbiologically safe and have an extended shelf life." The claim that HPP foods are "microbiologically safe" is not exactly correct.

What Are the Long-Term Health Effects of Eating HPP Food?

A 2008 review¹ entitled "High-pressure processing — effects on microbial food safety and food quality," looked at the effects of high pressure processing on various pathogenic organisms and found that it did not eliminate all of them; the researchers found that spores were especially resistant to high pressure — just as they are resistant to heat.

But what we really want to know about are the health effects — long-term health effects — of eating HPP foods. As the industry plunges headlong into high pressure processing, no one really knows.

No studies on long-term the feeding of HPP foods to mice or rats — or even dogs getting HPP "raw" pet food — appear in the literature. I did find one study, published in the Journal of Dairy Science, 2019² which explored the feeding of HPP colostrum to calves. Said the researchers:

"The results of this study suggest that high pressure processing of bovine colostrum maintains an acceptable IgG level while decreasing bacterial and viral counts," but also observed:

"Calves fed pressure-processed colostrum had similar serum IgG but lower efficiency of absorption than calves fed heat-treated colostrum [emphasis added]. Changes in viscosity sometimes made calf feeding more difficult, but still feasible. Additional research to optimize this technology for on-farm use is necessary."

The food industry is salivating over the idea of applying HPP to milk. The first to do this was the Mexican company Villa de Patos, which claimed that it was "fresh" (that is "raw") and had an increased shelf life when refrigerated.

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HPP Dairy Experience

A few years later, the New South Wales Food Authority approved the commercialization of HPP milk in the Australian state. The company, Made By Cow, developed a process for the "safe production of never heated and non-homogenized milk," which they could sell as "safe raw milk." Indeed, the processing made the milk slightly thicker and yellowish, which could mimic the viscosity and color of Jersey milk even if it came from Holstein cows!

With raw milk sales booming, and pasteurized milk sales declining, we can expect to see the dairy industry launch "cold-processed" pressure-treated milk in the U.S. Will this milk have the same benefits as real raw milk? A letter published in the Summer 2021 issue of Wise Traditions³ indicates that the answer is no!

"For many years I have been con­suming raw milk from a pastured dairy in France called Gaborit," wrote our correspondent. "However, because of COVID and closed borders, I was unable to obtain this milk for eleven months and was forced to drink a substitute milk from Switzerland.

When I began to have trouble with my teeth, I began to suspect the possibility that the local 'raw' milk (Rohmilch in German) might be thermized (heated) although not to the temperature of pas­teurization (or perhaps microfiltered or whatever).

What most aroused my suspicions was the experience of a friend, supposedly milk intolerant (and who hasn’t drunk animal milk for a good twenty years), who sneezed (red eyes as a bonus) a few minutes after having taken a sip of this 'local' Rohmilch.

She made it clear to me how irritated she was by this experience, and she fervently blamed herself for giving in to my suggestion. However, I must admit that I was the first to be surprised by the reaction she developed so quickly after drinking just one sip. I had concluded that she was perhaps one of the very few people who were truly intolerant to animal milk, even if it were raw.

Nevertheless, a few weeks later, she agreed to test the Gaborit milk (from Jersey cows), which I again had access to. She not only had no reaction to it, but she even felt so good that she drank a whole glass half an hour later.

During the eleven months without the Gaborit milk, I developed five small cavities, as verified by my dentist. I had an appointment to have them filled, and while waiting, was able to get the French milk again. I went to the dentist today and she couldn’t believe her eyes.

In the space of less than a month during which I was once again able to obtain the real certified raw milk from France, all the previously damaged teeth had calcified and hardened as a kind of self-healing, to the point that she told me that there was nothing more that needed to be done.

The milk produced by the Swiss dairy is biodynamic and has the Demeter label. The cows are brown Swiss. I therefore assume that the cows are fed according to anthroposophical guidelines. However, this dairy also produces pasteurized milk, so I wondered whether their Rohmilch is really 100% raw and, above all, non-thermized.

When I contacted them, they assured me that the milk was not heat-treated in any way, only that they passed it through a cellulose membrane aimed to remove any impurities or dirt from the milk — but I think this is done with all milk and is not a damaging process unless done under high pressure."

We do not know whether this milk was passed under pressure through a membrane or subjected to the same high pressure processing techniques now used for juice, smoothies and so many other "cold processed" foods, but it is clear that pressure reduces the healing properties of Nature’s perfect food.

Since we have no idea what HPP does to the nutritional qualities of the food we eat, it’s best to exercise caution: make your own salad dressing, salsa and guacamole, cook from scratch, only buy oysters that have been shucked before you, and above all, stick to real, raw milk purchased directly from a farmer you know.

About the Author

Sally Fallon Morell is author of the best-selling cookbook Nourishing Traditions and many other books on diet and health. She is the founding president of the Weston A. Price Foundation (westonaprice.org) and a founder of A Campaign for Real Milk (realmilk.com). Visit her blog at nourishingtraditions.com.

Source:   https://articles.mercola.com/sites/articles/archive/2024/04/04/high-pressure-food-processing.aspx?ui=ad0b6c9f1bde25e8797f3504b8d062e396a914597c470577a2e8244ba6d2db40&sd=20200908&cid_source=dnl&cid_medium=email&cid_content=art1HL&cid=20240404_HL2&foDate=false&mid=DM1552565&rid=2087018415

 

Warning To Parents