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News :: Environment
Making All seeds Terminator Seeds with ENMOD
17 Jul 2006
A series of graduated effects 
- Radiation at the lowest doses prevents, by stopping cellular division, the germination of cereal grains, but above all of tubers (potatoes do not wither because of germination; the same for bulbs - onions, garlic, shallots...)
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ALSO SEE: http://www.luxefaire.com/musquite2005/index.html


THE REAL ATTACK ON AMERICA BY THE GHOULS OF FASCISM AND THEIR AGENT BUSH

ENMOD IS TOTAL IRRADIATION OF THE PLANETS SURFACE AND HAS BEEN GOING HOT AND HEAVY FOR OVER 10 YEARS IN THE WEST, 6 YEARS IN THE EAST USA. THE NEGATIVE EFECTS ON SEEDS ARE JUST NOW BECOMING EVVIDENT WITH MUTATIONS AND ONCE-VIABLE BUT NOW NON GERMINATING SEEDS FROM LAST YEAR. THIS BELOW IS JUST ABOUT IRRADIATION AFTER HARVEST ALTHOUGH IT DOES MENTION DISTINCTLY THE TERMINATOR SEED PHENOMENA...

The irradiation of foods and drinks with a view to ensure their preservation has developed discretely over the years. 
But this process provokes chemical changes, known or unknown, in the foods treated and in their packaging which, often, alter the quality of taste of the foods, and in the long term sometimes present a risk to health. 

In general the public is poorly or badly informed about the conservation of foods by irradiation, and all sorts of confusion arise: many inaccurate remarks have been heard on this subject, the agri-food professionals have a good game presenting the detractors of this process as ignorant alarmists. 
Many different sorts of irradiation exist according to the nature of the radiation used and their power, with highly variable results, changing also according to the nature of the foods treated.  This diversity, with some bad faith, allows the denial of all the dangers of irradiation; they often say that this process does not induce artificial radiation in the treated products, because the energy in the irradiated particles is insufficient for this.... 
This is true in the majority of cases, but absolutely not in all, all the more so when experiments are concentrated on physical studies when everyone knows that radioactivity also has chemical effects (1)... 

A series of graduated effects 
- Radiation at the lowest doses prevents, by stopping cellular division, the germination of cereal grains, but above all of tubers (potatoes do not wither because of germination; the same for bulbs - onions, garlic, shallots...). 
This permits, in a dry atmosphere, prolonged storage (in packaging pierced with ventilation holes) without recourse to refrigeration. 
- Radiation at distinctly higher levels attacks insects by making them sterile, them or their immediate descendants. 
- Then, at a higher level, insects cannot moult, to grow, and if it is still stronger they are killed. 
- Finally, intense radiation at high power destroys all forms of life.  If the packaging is watertight, the total absence of germs makes these foods into canned foods which have not been cooked, or the equivalent frozen products, but which keep at normal temperatures: process applicable to meat and fish. 

Potential dangers 
Irradiation is useful commercially in large scale food distribution, since it allows much longer preservation of products presented as fresh, and not frozen or tinned.  But living matter - and sometimes even minerals - is often very sensitive to radiation, and the chemical reactions thus induced are impossible to foresee in systems as complex as biological organisms, even when dead.  We therefore content ourselves with tests to determine the immediate toxicity of irradiated foods.  But no retreat, nor enquiries into the long term.  The action that should be taken is, in effect, to study over the years numerous foods, treated by different methods. 
For the rest, we can already say that this treatment strongly affects the taste of certain foods: we have already abandoned it for dairy products.  It is the best indicator of chemical changes of proteins, unknown, which could well, in some cases, create substances which are carcinogenic in the long term, or capable of attacking certain organs such as the liver or the brain. 

But other risks exist 
In the case of moderate irradiation, the organisms (insects, fungi, bacteria) undergo a modification to their genetic code.  For most of the time, this profound mutation of structure and physiology leads to death, but other times, rarer, it can render the organism more aggressive, better adapted to the function of producing poisons. 
When this happens to organisms which multiply themselves very rapidly, such as bacteria, their power of mutation is considerably increased, in short a risk appears of unknown infections, dangerous and difficult to treat. 
To what is the emergence of salmonella and other bacterial illnesses due?  Without prejudice, of course, the effects of chemical pollution and the abuse of antibiotics. 
The chemical effects of irradiation, even weak, are thus incontestable and imperfectly controlled. 
There remains the nuclear effects - even weak - , linked to the radioactivity of the sources used.  But there is not a threshold limit: the probability of inducing higher radiation with the particles used.  And an increase in the radiation absorbed, even of the order found in nature, leads to additional risks to health (cancer among others). 
But the consumer is not informed of the techniques used or the implicit energy. 

And mineral water? 
Treatment by ultraviolet destroys the bacteria which could have stayed in the water or the packaging, by modifying in a radical manner their general chemistry. 
In view of the weakness of the radiation used and the short duration of exposure (a few seconds) the water is not subject to any chemical modification to its simple formula, and even less an induction of radiation.  This process works because of the transparency of water and the low density of bacteria involved.  To have healthy water  it must be agitated and aerated before being drunk, because water regenerates itself when it is not polluted by chemicals. 
However mineral waters are most often treated in plastic containers, sensitive to  
ultraviolet which partially decomposes them and allows them to pollute their contents, at very weak doses, which, uncontrolled, can produce perverse effects. 

Ionising radiation 
The radiation used to treat foods and drinks are at best ultraviolet rays, already relatively strong; next comes X-rays classed, according to their power “X soft”, “X medium” and “X strong” and lastly gamma rays, the most dangerous, because their considerable energy engenders very many chemical reactions, and also because they are capable of splitting the nuclei of atoms, which cause mutations (change of chemical element), and above all an artificial radioactivity. 
The most economic way to produce gamma rays is to use radioactive substances, by-products of the spent fuel of nuclear power stations. 

The chemical effects of this radiation results from its ionising character.  Sufficiently powerful to displace or even tear out electrons from nucleus, it disturbs the chemical links between atoms, basis of the substances which make up living beings. 
From then on certain broken/modified molecules form new products which, in their turn, can react with others to produce new substances; an unpredictable chemistry when it acts on animal or vegetable matter which is composed of very complex and varied molecules, notably the proteins. 
As a result, as well as a possible alteration of the taste of foods, the birth of toxic substances, may be in the long term: when are we going to notice them? 
These phenomena are produced even with radioactive particles of modest power: ultraviolet, the weakest, causes tanning by stimulating the formation of melanin, and changes certain substances into vitamin D. 
Even visible light, with even less energy, can produce chemical ionisation; it acts on chlorophyll. 
All this shows well that irradiation, even with little power, can have beneficial effects but also, in other cases, ill-fated consequences, when it is applied in circumstances that living nature doesn’t know how to adapt to for several years. 

Irradiation and DNA 
Living cells, man, animal, vegetable, bacteria, virus contain nucleotides (DNA: deoxyribonucleic acid and RNA: ribonucleic acid).  These molecular chains, billions of atoms long, contain the plan which assures the composition, function and development of the living being which contains them. 
A fundamental mechanism, “duplication”, of the nucleotides allows them to make copies of themselves, destined to control the growth and physiological functioning of multiple descendants. 
But these nucleotides are sufficiently sensitive to ionising radiation which locally and randomly modifies the structure of a molecular chain, and sometimes cuts them.  But the system of self repair of cells is sometimes incapable of absorbing  these “malfunctions”, can increase the effects of the sort that genetic code of a living cell damaged like this suffers prejudice varying with the dose and above all the power of the radiation received, which implies a more or less profound reshuffle of the nucleotides. 
In the mildest cases, growth or development of the living being is found to be affected or stopped.  A stronger doses, transformations (moults, change from larval form to adult) are prevented or work badly. 
Stronger radiation affects reproduction: non viable descendants, or even presenting monstrosities or functional anomalies which prevent long life and reproduction.  With even stronger doses the exposed organisms becomes sterile, and their colony can then develop inherited faults... 

But the agro-industrial users of ionising radiation are hardly concerned, preoccupied by the essence, merely the type of chemical modification which serves their interests.... 

http://biorganic.ifrance.com/biorganic/editobiogb.htm

This work is in the public domain