Did you hear…. Health Canada approved milk from a lab, they copy the same DNA sequence that tells a cow how to make milk protein and insert it into microbes like yeast.
A company doing this that has the green light is Remilk (not even a Canadian company).
I wonder if they will tell us once its being used in all our dairy products like yoghurt, cheese etc and the real danger is that all food chains will be owned by big business as farmers will never be able to compete.
@IMA-HelenT More reason to support mandatory labeling of all GMO and bioengineered products.
Thank you! I just started seeing an integrative practitioner in a neighboring state for my first IV of vitamin C, and testing for nagalese (a cancer marker in the blood) and G6PD. The latter is a rare condition that, if positive, would preclude going to high-dose C/DMSO. The only concern regarding the diet right now is too much weight loss! Another 5 lbs. or so, and I’m going to have to make some adjustments. I’ll hopefully have another PET in late February, which should provide more information regarding tumor growth/metabolic activity. As of my last PET (about 2 months ago) there was no metastasis and a significant reduction in metabolic activity. We’re cautiously optimistic, but my regular MDs aren’t happy with me for resisting traditional treatments. Big surprise, eh?
Yes 
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I recently began milling my own wheat berries, having learned of the historical processing methods applied to flour in the United States. A significant issue with commercially produced flour stems from the removal of the germ and bran, which are the primary repositories of nutrients within the wheat kernel. Consequently, what remains is the endosperm, which largely consists of starches intended to fuel the seed’s growth. This alteration was implemented to extend the shelf life of flour. The presence of bran and germ, due to their oil content, would otherwise lead to rapid rancidity. It is noteworthy that wheat grains are, in fact, among the most nutrient-dense foods available, contrary to prevailing perceptions.
Most vegans understand this and use their Vitamixes to make their own flour. Lots of different options for making flour from all sorts of seeds and some beans. Much healthier. You have it exactly right.
I have purchased products made with different seed and legume flours but haven’t yet tried to mill those at home, however, this is definitely in my future.