Phase III – Stealth Is.

In fact, researchers have been changing the nanostructure of food for years, for example by adding emulsifiers to improve the texture of ice cream. It’s the emergence of technologies such as atomic force microscopy that has changed the game by finally opening a window on the nanoworld.

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“We know that the food industry is looking at encapsulating certain ingredients like omega-3 fatty acids, vitamins or minerals,” says Frans Kampers, who researches bionanotechnologies at Wageningen University and Research Centre in the Netherlands. The idea is an attractive one. Oil-soluble nutrients can be poorly absorbed in the watery environment of the gut, with a proportion passing right through the body. Nano-encapsulation converts them to a dispersed form that is more easily taken up. Wrapping them in nano packages also extends their shelf life, masks any unpleasant tastes and, in the case of nano-emulsions, makes them invisible to the naked eye so that they don’t affect a food’s appearance.

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In November 2008, the European Food Safety Authority rejected a request to approve nanosilver products for sale in the European Union, because of a lack of safety data. It is “persistent” nanoparticles like silver and silica, which don’t break down in the body, that are causing the greatest safety concerns among food researchers, says Morris.

Micrometre-sized persistent particles of silica and titanium dioxide have been used as food additives for decades, for example as whiteners in products like chewing gum, with no apparent ill effects. Make the particles smaller, and things are different: some nanoparticles seem able to penetrate the cells lining the gut, and so have the potential to travel around the body. Last December, a team led by Roel Schins at the Environmental Health Research Institute (IUF) in Düsseldorf, Germany, published research suggesting that some nanoparticles, including silica and titanium dioxide, can induce DNA damage in human intestinal cells

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Viktor Schauberger’s Biological Submarine
by Albert Zock

The biological submarine once had the attention of the German War Lords, but Viktor Schauberger made it look as though it were not very useful, as in his opinion, biotechnology is for supporting progress and not for destruction. This submarine idea was taken from the observation of fish, especially of trout, which can stand motionless in a flowing stream, just by taking water in and out. This process has two functions, first it creates a vacuum in front of the mouth into which the fish gets sucked, and at the same time provides food, as the water contains all that the fish needs. While the food goes into the digestive system, the water is forced through the fan-like structure of the gills, which not only absorb the oxygen needed,but also push the water backwards. This specially compressed water does not mingle right away with the rest, it glides along the conical body like a wedge and shoves it forward. In addition, on the scales it forms little whirls which enhance the push further.

However, Viktor Schauberger was not the sole observer of this phenomenon. Before him others not only formed the same idea but even constructed prototypes with some results. One inventor, A. Bomer, came to the conclusion that the speedy motion of a fish is relative to the size of its gills. He constructed a boat with a precise opening in its bow, where a turbine sucked in water like a fish, and pushed it out through slit-like exit ports in such a way that it glided along the hull like a sheet, not only separating it from the friction of the outside water, but also giving it an additional push forward. Further, he applied such skin depressions like sharks have on his ship’s hull, presuming that they cause small swirls, and so increased the forward motion. Bomer even incorporated the slippery skin layer that fishes have by applying oil to the hull to reduce friction. He hoped all this would bring a 60-80% reduction in fuel. Indeed, experiments with his boat FORELLE, meaning ‘trout’, achieved twice the speed, while still using the same amount of fuel.

Apparently, Bomer did not know the spiral-vortex, which is an invention of Viktor Schauberger. If property applied, it will not only increase speed, but also reduce fuel consumption to a minimum!

This drawing by Dipl. Ing. Water Schauberger, Viktor’s son, shows such a submarine. His bio-technical submarine has a movable bow, which gives the boat the flexibility fish have. The conical and rifled water-intake permits a variable step-up, creating a strong torque on the water, which, after entering the implosion turbine, will be intensified to such a pitch, that now its recoil (resonance) is driving it instead of the motor, as bio-technical applications always have a pull and push action. Such a turbine consist of tapered-down pipes with inside rifling which are bent into spirals. Such FREE ENERGY is not a question of time, rather the will to use it, as it already exists, giving us a chance to move on water, under it and in the air using only a fraction of the energy we use today!

Borderland Sciences for more Kook fun.

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People seem to begin to be looking @ the loose definitions in HR 875 and S 425 as a move against organic farming. This doesn’t seem clearly outlined in those proposed bills, but certainly it seems the war within the biogenetics of food and it’s consumers is still on-going. Up for long term mutations and deformities, anyone? No, how about badly tuned nervous system from chemical over exposure then?

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A LaGrange, Ohio, family whose food co-op connecting local consumers with local farmers was raided by sheriff’s deputies is fighting back with the help of two organizations aimed at protecting the basic rights of Americans.

“We hope that the Lorrain County Court of Common Pleas recognizes that government is overreaching in this case and is basically engaged in intimidation tactics to frighten people into believing that they cannot provide food for themselves,” said Pete Kennedy, a spokesman for the Farm-to-Consumer Legal Defense Fund.

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