Изногуд

Niti ima posla, niti neko hoce da zaposli coveka od 55+ godina. Msm da je najbolje resenje da se ubijem.

The Russian Defense Ministry has published the addresses of "Ukrainian enterprises" in Europe, where they produce drones for attacks on Russia and Russian citizens. The purpose of this is unclear.

JUST IN: 🇺🇸🇨🇳🇮🇷 Scott Bessent is once again threatening Chinese banks over Iran: “Two Chinese banks received letters from the U.S. Treasury... If we can prove that there is Iranian money flowing through your accounts then we are willing to put on secondary sanctions.”

You think you're just eating "cheese"? Think again. 90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin. And it was originally developed and patented by Pfizer in 1990. Yeah, *that* Pfizer. Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing. Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar? The worst part? This stuff isn't even listed properly. On ingredient labels it hides behind vague wording: - "enzymes" - "microbial enzymes" - "vegetarian rennet" - or just plain "rennet" And here's where it gets insidious: Plenty of people are getting bloating, digestive distress, skin issues, or straight-up allergic reactions after eating cheese... and they blame "dairy." But a growing number are realizing it's not the milk — it's the A. Niger residue or the GM process itself triggering the problem. Real animal rennet? That's the traditional calf-stomach enzyme our ancestors used for thousands of years. It works with your body. No hidden mold genes. Want the real stuff? How to actually avoid this garbage: - Look for labels that specifically say "animal rennet" or "calf rennet" - Skip anything that says "microbial," "vegetarian," or just "enzymes" - Buy European imports, artisanal, or raw-milk cheeses (they still use the old-school stuff) - Certified Organic or Non-GMO Project Verified is safer (many ban FPC outright) - Best move: find a local cheesemaker who tells you exactly what they use They turned one of the oldest, most nutrient-dense foods on earth into another ultra-processed Franken-food and hoped you'd never notice. Stop eating their science experiment. Your gut (and your ancestors) will thank you.