Why Wymore may be dissing Morgellons Food Connection

[2manyfibers]

Organophosphates could potentially explain Dr. Wymore’s fiber that doesn’t burn. There are many articles available on the web that discuss organophosphates being used as plasticizers (some people have mentioned having fibers that seem to have a “plastic” consistency) and also being used as flame retardants and heat resistant coatings. Organophosphate is a name for organic compounds of phosphorus and the compounds that are flame retardant and “plasticized” are produced through pretty basic chemical reactions. You can google "organophosphates flame retardant" or "organophosphate plasticizer" or "phosphates heat resistance" and retrieve thousands of articles discussing these properties.

Organophosphates are truly natural biological chemicals and can be found in DNA and RNA so in and of themselves, these chemicals aren’t necessarily bad. One reason they are used in so many types of applications is that organophosphates very easily and readily bond to other chemical elements such as oxygen and hydrogen to create “useful” compounds. It really doesn’t seem to be beyond the realm of possibilities to me that these organophosphates from foods (either from their use as pesticides / herbicides or the genetic insertion of organophosphate producing genes in some GMO crops) could combine with other chemicals in the body as part of the body’s natural enzymatic and chemical processes and produce foreign objects such as fibers (maybe even fibers that are heat resistant if the “right’ chemical reaction occurred in the body). The human body is at the most basic level a very complex chemical reaction in and of itself and the body constantly processes a huge variety of chemicals in order to construct and maintain itself - a certain mixture of chemicals that normally occur in the body could be reacting with these organophosphorus compounds to produce proteins and other chemical substances that truly are foreign to the body (or at least should be).

Considering that there has truly been no long term human testing on many of the organophosphate products used today (for chronic, "low-dose" exposure or ingestion) as well as NO testing at all on the impact of GMO crops in the human body, it seems to me that there is a reasonable likelihood that many of the symptoms of Morgellons (and many other medical conditions that are prevalent today) may well result in some way from the use of these chemicals and genetically modified crops that we are practically forced to consume in our food everyday. The body is basically a chemical processing plant in itself and the addition of these chemicals in our foods could logically produce some very un-natural chemical compounds that medical science truly has no idea about. The more information that comes to light, the more likely it seems that there could well be a logical connection here.

And Jo - in another thread you had noted that Raman graphs from Mark Darrah indicated tannins as being indicated (and you had noted that they were plant polyphenols). Tannins are what give tea and wine (grape products) their characteristic colors and they have an astringent property on animal tissue (which means it "shrinks" or constricts tissue - tannins used to be used for "tanning" animal hides). Tannins are one of the more difficult things to remove in water treatment processes because they are such small molecular substances (very difficult to filter out) and they don't readily bind together with other solids in the water treatment process (some tree barks have natural tannins that end up in the water of some rivers as trees decay). It's the tannins in wine or tea that make them stain things.

Maybe it's no coincidence that the deep purple or maroon color (similar to the color of wine or grapes) is found on at least some of the glitter from Morgellons samples - the organophosphates could attract these tannins since organophosphates can be easily "bound" to many other organic chemicals. I would think it's also possible that tannins might potentially explain the blue and red fibers - to get purple, you mix blue and red together. And it turns out that the tannins that give wine its "purple" color are red in an acid environment and blue in an alkaline environment (keratins can be acidic, basic or alkaline depending on the type (there are 26 known types of keratin in the human body) - this might explain the blue and red fibers). The following excerpts are from a wine-making article that can be found here:

http://terroir.winelibrary.com/2007/02/09/tannins-weve-all-heard-the-word-heres-what-they-are/

Tannins in fact are bound up with the substances called anthocyanins (the compounds that make red wine red) which are also found in the skins.

Anthocyanins colour red in an acid environment and colour blue in a alcaline environment. Do the test: when you have a considerable left over in a glass (a small sip), add some demineralized water and some colourless kitchen vinegar: the colour will be vigorously red (that is in diluted form), when you add some colourless hand soap it will turn purplishly blue. Wines are acid, so the colour will be red, that’s all.

Sounds like a good exercise for you kritts LOL. More food (or wine, or tea for my British friends) for thought.

[KarenAnne]

Originally Posted by Morgan

One must recognize the fact that this man has not been silenced as far as seeking public recognition for this disease. If he were being completely hogtied as you say then would he not sit silently by in the shadows?

He has been very outspoken with the media and by his very presence in numerous interviews has single handedly lent credibility and much needed attention to this devastating condition.

I hear what you are saying but I thought it necessary to interject the fact that he has also done so much to our benefit by being a very outspoken spokesperson for our cause, sometimes with great personal risk.

Are you aware that this man was actually given death threats for speaking out for our cause during a radio talk show?

I would call that not only couragous but committed and not so easily swayed.


Morgan

All week long, I have been reading account after account of researchers being fired when they have uncovered information that someone did not want to reach the general public.
I have also read a lot about news being censored, and an account of one man who's link to web sites that were previously available by searching Google were deleted, and the excuse was that they were labeled as spam.
I actually ran across a web site that has an image of a disappearing email that Dr. Wymore received. A disappearing email is one that you can set up so that when the person received it and reads it, it automatically disappears after how ever much time you set it for; one minute, three minutes, etc. I have seen the web sites where you can set them up. If any of you would like to see the web site where the image of the email is, pm me, and I'll send it to you.
Here are some of the sites I have found interesting in the past few days.

China grows huge food with seeds from outer space - Green Daily <~~~ that is really weird.
Monsanto's Harvest of Fear: Politics & Power: vanityfair.com
Genetic Modification News Stories
Food for the Future: A Free Health Video Documentary
Seeds of Deception - Genetically Modified Organisms (GMO) Cover-up. Genetically Engineered Food.
For those who want to know: Reliable information on health, energy, media, war, elections, 9/11, more
Health Freedom Threats: Codex, FDA, Vaccinations, GMOs :: HealthFreedomUSA.org <~~ I have not watched those yet; they are entitled "Forced spraying."
The more I learn, the more questions I have.
Karen

[KarenAnne]

What I meant to say, is if anyone wants to see the web site where the image of the disappearing email itself is located, pm me.
Karen

[KarenAnne]

Oops, that information is already on this page.
Sorry.
I am not speaking for, or against the doctor. Was only posting things I had read this week.
I'm leaning very heavily towards thinking that Morgellons may be caused by biotechnology.
Karen

[Kritters]

Hey 2many....
I'm working my way through these posts and only have time to gloss over and pick up on highlights. Like your mention to me:
"Anthocyanins colour red in an acid environment and colour blue in a alcaline environment. Do the test: when you have a considerable left over in a glass (a small sip), add some demineralized water and some colourless kitchen vinegar: the colour will be vigorously red (that is in diluted form), when you add some colourless hand soap it will turn purplishly blue. Wines are acid, so the colour will be red, that’s all.

Sounds like a good exercise for you kritts LOL. More food (or wine, or tea for my British friends) for thought."

First, there is NEVER any wine left over in my glass for experimentation LOL.

Second, great info! When I find a spot of wine on my shirt (probably resulting from my guzzling), I usually put hydrogen peroxide on it and it turns blue immediately. So what you say makes sense. Hey, I wonder if the red/blue fibers are acid/alkaline versions of the same fungus? (I know I'm not making sense...just impromptu, mindless thinking...which is what I do most of these days ;-)

After I get settled, I hope to be able to focus more.

Kritts