The goal of LBD research regarding what we have named “Manna” is to use our technologies to create food that minimizes reliance on the suffering of living creatures, employing our implosive processes—pulverization, dehydration, sterilization, and orgonization—without altering organoleptic properties or generating organic material clusters. By utilizing this LBD technology, we can easily blend the various powders produced by our FDL units in a state of syntropy, creating our patented food products using printers we have modified. For years, our syntropy technologies have been dedicated to the well-being of our planet, incorporating sophisticated nanotechnology to impart subtle, aromatic flavors to our products.
Introduction to the system
By now it is scientifically proven that Our Ancestors are Born Frugivori between 5 and 3.2 million years ago, according to the official science that in our opinion is wrong, that is, that it has fed since the Origins of Fruit, Dried Fruit, Berries, Tubers, etc. (Earth Natural Products).
Frugivores are animals that eat mainly fruit, but they can supplement their diet with seeds, roots, shoots and leaves. They represent a subcategory of herbivores and are mainly mammals and birds and in a lesser way also reptiles and some fish.
The Anthropomorphic Monkeys in fact Present like us: Well Developed Incisors, Flat Molars, Jaw with Movement also Lateral, presence in the Mouth of the Enzyme Ptialine for the first Digestion of Starches, Saliva and Urine Alkaline, Stomach with Duodenum, Flat Nails, Intestine 12/13 Times the Trunk.
WE’RE NOT PREDATORS
The Human Being is not a Predator, He has no Claws to Hunt, He does not have a Teeth suitable for Azzannare and Rip the Meat from a corpse, he does not have a Short Intestine able to quickly free himself from the Toxins produced “Inevitably” by Animal Proteins and He does not even possess Uricase (Enzyme that neutralizes the excess of Uric Acid derived from the Degradation).
The Predator Animal, on the contrary, has Acidic Saliva and Urine and Jaws with Vertical movement only (their “Gutting” Function is evident).
Man, furthermore, has an “Opposable” Thumb simply because he is a Gatherer, to feed substantially on Fruit and possibly Seeds, Sprouts, and Vegetables, Classic for Frugivores.
WE THINK HOW NATURAL IT IS TO WELCOME AN APPLE IN THE CABLE OF OUR HAND AND GLOW IT…
OUR SPECIES WAS BORN IN THE TROPICS
The Man in order to survive, presumably had to adapt to eat the Flesh of the Corpses left by the Predators, Later and Progressively learn to Hunt. The introduction of Cultivated Cereals and Milk in the Diet took place in the Neolithic 7,000 years according to official history, when it began to devote itself to Agriculture and Breeding according to official history.
HOW WE BECAME CARNIVORES
It is only thanks to the use of Fire, however, that Man was able to become first a Carnivore and then a Cerealivore, since his Natural Anatomical Characteristics alone, They would Never have allowed it.
Yet, despite the Millions of years of Meat Nutrition, even today We are not Morphologically Evolved, because it is not in Our Nature, in our DNA, our Teeth still not suitable to kill an Animal to bite and to Rip the Meat from Shreds, the Intestino has not shortened, the Stomach has not developed the Strong Acidity (Uricasi) typical of the Carnivores.
FORCED ADAPTATION TO CARNIVOROUS NUTRITION
In the end, in order to eat meat, food not suitable for Our Species, we were forced to dissect the Animal, then Cook it, Cut it and Season it, so we had to learn to Hunt and Get Fire, to Forge the Necessary Tools for both Hunting and the Manipulation of Animal and Food.
IS ALL THIS NATURAL?
Think if a Peach, a Banana, the Grapes, Berries, Dried Fruit in Shell, etc. need all this! No, because our hands are enough, just as all other Living Beings need nothing else to survive.
Their Natural Structure is enough.
COOKED FOODS NOT SUITABLE FOR OUR BODY
Dr. Paul Kouchakoff, Swiss doctor of Lausanne, after years of studies on thousands of people, in his essay of 1937 (so we have known these things for 80 years!), has shown “Scientifically” that every time we consume cooked food, a huge increase in White Blood Cells (up to 3 times!) is produced in the Body, characteristic of the Infections.
Leukocytes Increase for about half an hour after the Meal and only after 1 hour and a half return to Normal Values; such an Increase Does Not occur when consuming Raw Foods and the Rate is Significantly Reduced by ingesting Raw Foods “Before” Cooked ones (for this reason it is always good to start a Meal with a Generous Mixed Salad).
Cooked Food therefore, is interpreted by Our Body as an Aggressor, for which Immune Defenses (White Blood Cells) are activated. Not to mention the Alteration of Structure that Cooking Causes to Foods with Severe Enzymatic Destruction (hence More Difficult Digestion) and with the consequent Depletion of Heat-Labile Vitamins and Dispersion of Minerals.
A Total Disaster.
CONCLUSIONS
Fruits at Will, Raw Vegetables, then a Vegan/Vegetarian Diet Tendentially Raw and Cooked Food (with Conservative Cooking), only “After” Abundant Raw Food.
A Myriad of Problems and Diseases will Disappear as if by Magic!
VEGAN/VEGETARIAN DIET
Why do I say Vegan/Pesco-Vegetarian?
Simply because if Every Now And Then you are in a Malga where few Goats Run Happy and Free and only graze grass, a bite of their Cheese Produced in Raw Pasta and Vegetable Running, will not be the End of the World. The same goes for an Egg of the real Country Farmer, where his Chickens are often half a dozen, a dozen at most and Scorrazzano Libere for The Hague, Catching here and there the more he pleases them. The same goes for a fish caught.
In short, I hope to have explained my Fundamental Basic Concept of Natural Nutrition, also because I think that Integralism in its various forms, is always unconstructive. Always and in all fields.
Plant-based meat substitutes
We are rapidly realizing the impact that meat production has on the global ecosystem and biodiversity.
Are we moving towards meatless dishes? Well, the trend is growing. The health-conscious generation is demanding more plant-based products on the market, with clean labeling. Some companies are progressively producing foods that taste just like meat. Examples include:
Beyond Meat: this Los Angeles-based company produced the first plant-based burger. Other products include plant-based sausages, chicken strips made from soy and pea protein, beef crumble made from pea protein.
Fry Family: this South Africa-based company, similar to Beyond Meat, has over 15 different plant-based meat substitutes.
Impossible Foods: this Californian startup did the impossible and made a plant-based burger that actually sizzles and bleeds like a meat burger, as demonstrated in a video. The company’s Impossible Burger was recently certified Kosher.
The problem of climate change. The switch to plant-based substitutes. All these plant-based innovations will reduce the need to raise and slaughter cattle and other livestock for human consumption.
This could go a long way in reducing animal cruelty and tackling the could result in 15 times lower water use, reduced methane gas emissions and saving our beautiful rainforests from further destruction.
However, we should still consider consuming less processed foods and a truer cuisine, with nutrient-dense foods, to prevent nutritional deficiencies.
Algae
Algae farming could represent a potential game-changer in the way we eat food. Produced abundantly in both marine and freshwater environments, algae are seen as a solution to the food scarcity problem. An agricultural practice that has already begun in Asia, algae can be used as the food of the future to feed both humans and animals and could become the world’s largest agricultural industry.
Terramino Foods: this San Francisco-based startup has developed a process to cultivate fungi that can be transformed into a “salmon burger”. It has the taste, appearance, and smell of real fish. Kimberlie Le, co-founder and CEO of Terramino Foods, stated that it is actually the addition of algae and other plant-based ingredients that give the burger a salmon-like flavor.
With the growing problem of overfishing and the accumulation of pollutants such as mercury and microplastics in fish, seafood based on Terramino algae could potentially serve as a substitute sos Meat raised in the laboratory.
So what is in stock for meat consumers? In hopes of curbing global warming, while continuing to provide it to the people who love it, scientists studying the food of the future came up with the idea of producing synthetic meat grown in the laboratory.
This innovative scientific technology started back in 2013 and involves culturing minced meat from cow stem cells. Lab-grown meat, also known as cultivated or in vitro meat, apparently looks, cooks, smells, and tastes like minced meat.
But what does this mean from a legal and regulatory point of view? Conversations on this aspect have already begun by various associations. For example, the United States Cattlemen’s Association is debating the legal definition of “beef” and “meat”.
Similarly, in Australia, Food Standards Australia New Zealand (FSANZ) will ensure that a public health and safety assessment is performed on every different lab-grown meat product.
Australians love their meat, there is no doubt. Therefore, Australian regulators want to ascertain that the claims presented do not mislead their consumers and violate consumer laws. They mentioned: “As a ‘novel’ food, lab-grown meat requires requirements under our food standards codes .”
The takeaway
In conclusion, the urgency to ensure food safety, prevent food scarcity and malnutrition, avoid food intolerances and allergies, protect global biodiversity, support clean food production and minimize animal cruelty, this type of innovation will drive the way we eat in the decades to come.
Food of the future: algae, synthetically cultivated meat, plant-based meat alternatives, edible insect burgers and protein bars could be on the global menu. Importantly, it remains to be seen what types of regulations will be applied in various countries regarding claims and supply of these advanced food products.
IS THERE AN IDEAL GLOBAL DIET?
In 2019 the EAT-Lancet commission proposed a “flexitarian” diet, ideal for human health and that of the planet, in which plant foods form the basis. The proposal raised concerns about the real possibilities of applicability for all. However, it is difficult to hypothesize a global diet scheme, valid for everyone. Most of the world’s population could afford to eat better (but it doesn’t), but poverty remains a crucial barrier. In certain areas, a share of animal food sources (including insects) could make the difference to elevate the nutritional quality of meals, while in developed countries, where meat has an important cultural and traditional significance, it may make sense in the future to resort to the so-called “synthetic meat” that has been in experimentation for several years. These are, in summary, meat produced in vitro thanks to “cellular agriculture” techniques, which allow to grow and multiply cells taken from a live animal. This can avoid raising and killing a large number of animals, reducing the resources used and the emissions produced compared to intensive farming.
MORE SUSTAINABLE LIFESTYLES
What we can start from are global strategies to feed everyone and save resources, in any case complex and varied strategies. Here they are in summary:
Applying sustainability at home and in daily life. This can mean better planning the weekly “menu” and consequently shopping, sticking to a list and choosing more local products; correctly using the refrigerator and freezer for food preservation; limiting kitchen waste during food preparation or using it in other ways, to flavor, fertilize plants, as a snack (in the case of baked vegetable peels); not wasting water; correctly recycling waste; using the car less (doing big shopping once a week) and so on.
Being aware of the impact of our lifestyle: in the food we eat, in how we use transportation, and in how we live in our homes in terms of energy and material consumption.
Pushing, through individual behavior, towards larger-scale changes such as corporate or community ones. Thus becoming an active part of an engine of reform.