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They are engineering the egg crisis, to push fake eggs

They really want to kill everyone, and it will go faster if they cut off traditional healthy foods, like eggs and meat. This is just another aspect of the #NWO Agenda 2030.

They wont entirely disappear, but they will get incredibly expensive. Eggs are one of the healthiest foods you could eat. They have been described by many as, the perfect protein.

[1]. Plant Based Eggs are Having a “Moment.”


Granted that moment is artificially created, but the death squad industry doesn’t really care about you or I, or anyone else. They just follow orders.

Those orders? Push fake food, so people get sick and die.

What’s in “Just Egg” ? Well, it’s a load of scary crap.

Lets explain.

  • Water: Okay fine. Right? Not necessarily. There is absolutely ZERO regulation on the purity of water used in processed food. The closest they come to defining this as far as I am aware is if a boil water advisory was established for an area where something is being manufactured, then FDA docket # FDA-2010-D-0236 applies, which states “The water must be boiled for 1 minute at 185 deg F.”
  • Mung Bean Protein Isolate: Do you really want to know this? It’s going to ruin a lot of things for you. Here we go. It’s gross. and It’s chemistry based.

In protein isolation, proteomic, or peptidomic procedures, protein solutions are often concentrated to remove solvents and undesirable molecules, to separate protein fractions or to increase protein concentrations. Proteins can be concentrated by precipitation from solution with ammonium sulfate, polyethylene glycol, organic solvent, trichloroacetic acid, potassium chloride/sodium dodecyl sulfate, and three-phase partitioning. Solvents can be removed by passage through a semipermeable barrier where protein solutions are forced against the barrier in a centrifuge tube or with increased pressure concentrating protein in the remaining solution. The semipermeable barrier can be surrounded by a hygroscopic reagent to draw the solvent across the membrane. Proteins can be concentrated by freeze-drying (lyophilization). All these methods to concentrate proteins are discussed.
(Source: DOI: 10.1007/978-1-4939-2718-0_2 )

  • Expeller Pressed Canola Oil: Basically Instant Artery Death. Canola oil has time and time again proven to be highly toxic to human beings. I may add that in later, but it will likely piss you off, but you deserve to know about it. For now though, a quote from the Canola Association of Canada, after this brief history bit: Canola oil was popularized in the 1950’s as a healthy alternative to olive oil, but really they just wanted to solve this weed problem. They had SO much of this plant growing all over the place, scientists were dispatched to see if it could be turned profitable. The seed oil folks went to work, and the rapeseed plant was shown that oil could indeed be extracted. If you want to read about the horrors of Canola oil, look no further than this:

[2]. The Great Canola Con by Sally Fallon


Canola oil is made from pressed canola seed, which is rapeseed that has had undesirable qualities such as erucic acid and glucosinolates removed. Canola oil originated in Canada.

  • Dehydrated Onion: Okay, Nothing to see here.
  • Gellan Gum: Gellan gum is a thickening agent added to foods to create and maintain a desired consistency. It’s original source is nature, but its a scummy gelatin type substance that grows on water lilies. It’s made artificially through fermentation, in the food industry.
  • Natural Carrot Extractives (for color.) Well okay, so hopefully this is just the remainders of carrots purchased from other food production processes. It can at times though, mean other things. Let’s just hope it’s actually carrots, and not a loophole thingy, like so often is done with the word “natural.” Point of reference: If there isn’t a law about it, companies will do whatever is cheapest until they can no longer get away with it.
  • Natural Flavors: This is perhaps one of the most terrifying aspects of processed food. If you don’t know it yet, I’m going to teach it to you right now so you know it. This literally is a loophole. It sounds innocent enough, but it’s not. Natural flavors can literally be anything a scientist in a white lab coat cooked up in clear liquids, in a laboratory, consisting of tens or even hundreds of different flavorings, consisting of often SO many chemicals in precise combinations it would make you literally sick to know what’s in most foods hiding in this “natural flavors” part of the ingredients label. I’m not pulling your leg here, this is an honest blog. Look it up if you don’t believe me.
  • Natural Tumeric Extractives (color.) again, lets just hope it’s actually just tumeric extract.
  • Potassium Citrate: Okay not bad for you in small quantities.
  • Salt: Generally speaking, salt is non iodized in food production, and they will use the cheapest salt they can get away with.
  • Soy Lechitin: This substance was first isolated in 19th century France, where a chemist by the name of Theodore Gogley used the term as a generic way to describe natural fatty compounds found in both animals and in plants.

The term is generic, in that it describes a wide variety of naturally occurring compounds composed of choline, fatty acids, glycerol, glycolipids, phospholipids, phosphoric acid, and triglycerides. It was originally isolated in egg yolk, but today it is extracted from things such as rapeseed, milk, cottonseed, marine sources, sunflowers and soybeans.

  • Sugar: Sugar sucks, but if you must, just know it’s bad for you.
  • Tapioca Syrup: Tapioca syrup comes from a brown skinned tuberous root known as cassava, which grows in Asia, Africa, and South America. It’s pulled from the ground, then ground down into starch, combined with certain enzymes, and thus broken down into syrup. The results product is sweet only because of this final stage of processing. This final process breaks down the starch molecules into polymers, which makes the sweet taste.
  • Tetrasodium Pyrophosphate: This one is gross. Quote from PubChem.

Tetrasodium pyrophosphate appears as odorless, white powder or granules. mp: 995 °C. Density: 2.53 g/cm3. Solubility in water: 3.16 g/100 mL (cold water); 40.26 g/100 mL boiling water. Used as a wool de-fatting agent, in bleaching operations, as a food additive. The related substance tetrasodium pyrophosphate decahydrate (Na4P2O7*10H2O) occurs as colorless transparent crystals. Loses its water when heated to 93.8 °C.

  • Transglutaminase: Transglutaminase in use today is made from a fermenting bacterium called Streptoverticillium mobaraense.
  • Nisin: Is Gross. Most Scientific Literature refers to Nicin A, so That’s what we’re going to treat this ingredient as, because this is the most common form found in processed foods.

Nisin A is a polypeptide consisting of 34 amino acids with a molecular weight of 3510 Daltons. Its unusual structure was solved in 1971 by Gross and Morrell in 1971. It is an atypical protein in that it contains unusual amino acids and lanthionine rings.

The presence of lanthionine is now known to be characteristic of a larger group of bacteriocins produced by different Gram positive bacteria and collectively known as ‘lantibiotics’.

Various natural nisin variants have been discovered. Nisin Z has a substitution of Asn27 for His27 (Mulders et al., 1991), nisin F has substitutions of Asn27 for His27 and Val30 for Ileu30 (de Kwaadsteniet et al., 2008) and nisin Q has substitutions of Val15 for Ala15, Leu21 for Met21, Asn27 for His27, and Val30 for Ileu30 (Zendo et al., 2003). Nisin potency and spectrum for nisin A and nisin Z are similar, but nisin Z diffuses more readily through agar gel and has a positive charge of 2 compared to a positive charge of 3 for nisin A. Only nisin A and Z are used in commercial preparations. Most published scientific information pertains to nisin A.

Eggs from a bird: INGREDIENTS: – Egg.

So the bottom line is, just avoid this toxic trash, and eat an egg.

They’re making eggs expensive, so this and other toxic trash food can jump into peoples diets. It’s a staged and wholly artificial catastrophe. There is no avian Flu taking out birds. That’s a myth.

They are trying to find new ways to make money and cut costs. This fake egg garbage is FAR more profitable than real eggs, and they are trying to find new ways to make TONS of cash.

So There you have it.

God Bless you all.