I think there's a lot of good information at TrueActivist dot com in general, and since they produced a nifty printable list that people can use as an easy resource when going shopping or making our their list as they go through what's in the pantry and upgrade what they're purchasing and consuming (or feeding their family and other loved ones)(human an non), I wanted to add onto this topic with the following link: 

 www.trueactivist.com/printable-list-of-monsanto-owned-food-producers/ [7]

I hope our YOUsers find this a helpful tool. Remember, YOU're in control of a LOT, as our model shows:       Think of YOU! and the things you buy surrounding YOU, too, similar to providers/experts.  

I was pleased to see Erik Johnson share this on Facebook -- he's well known in 'mold circles' for his having been one of the people caught in 'The Lake Tahoe Epidemic' of fatigue and becoming chronically ill.  I'm adding it here and encourage you to go and read the article. It describes more about the conventional wheat producer's use of glyphosate on the wheat crop, so as to make it more understandable to us how it is getting onto/into the wheat that ends up being used in a commercially available product.   

www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/ [12]

Here's the last portion of the article:

 

How to Eat Wheat Safely

One way to avoid the problem is to do what we do in our home. We only source organic, preferably low gluten, unhybridized Einkorn wheat [13] for breadmaking, pancakes, cookies etc.  But, when we eat out or are purchasing food from the store, conventional wheat products are rejected without exception.  This despite the fact that we have no gluten allergies whatsoever in our home – yet.

I am firmly convinced that if we did nothing, our entire family at some point would develop sensitivity to wheat or autoimmune disease in some form due to the toxic manner in which it is processed and the glyphosate residues that are contained in conventional wheat products.

What Are You Going to Do About Toxic Wheat?

How did you react to the news that US wheat farmers are using Roundup, not just to kill weeds, but to shrivel and kill the wheat plants themselves simply to make their harvest process go more smoothly with fewer farm equipment maintenance issues?

Did you feel outraged and violated like I did? How will you implement a conventional wheat-avoidance strategy going forward even if you haven’t yet developed a problem with gluten or wheat sensitivity?

What about other crops where Roundup is used as a pre-harvest dessicant such as barley, sugar cane, rice, seeds, dried beans and peas, sugar cane, sweet potatoes, and sugar beets?  Will you only be buying these crops in organic form from now on to avoid this modern, man-made scourge?

Sarah, The Healthy Home Economist

- See more at: http://www.thehealthyhomeeconomist.com/real-reason-for-toxic... [14]

 

Remember, other countries in the world do not use the same agricultural practices. When it comes to wine, beer, spirits, teas, coffees, and foods that people consume (including herbs and spices), there is much about the farming and production practices that can be taken into consideration.  

In addition to what you do at home, talk with your favorite restaurants (particularly if they're locally owned and operated) about this subject -- help educate them and let them know that there are increasing numbers of people learning about this information every day.  

I've done this with select businesses where I thought the owners were open minded, and when they're trying to compete in difficult times, it's in their best interests to hear from those who perhaps are not eating there because they use American-produced, conventional wheat and not safe-to-consume wheat. I used to suggest gluten free and now they all know about that ... but they don't all know about this aspect.  Maybe there's a way to have your wheat and eat it too -- and NOT have it affect your wellness negatively. (For some at least.) Remember the concept of the continuum from what's the worst possible to the ideal, and sometimes you do well to be doing something 'relatively good' rather than 'worst possible'.  When you impact a business that serves the community, then the whole community indirection has their awareness level raised. From there maybe more will become education by learning on the Internet or from others, leading to the growing amount of pressure being put upon the industry in various forms.

Remember to vote in elections, but also vote with your dollars and choices -- it's very impactful with businesses AND your health will benefit from it. 

Live and Learn. Learn and Live Better ~ Mardy

Credit where credit is due on this find from a member of the Facebook group related to the protocol and findings and images of Steve Beddingfield, which has much to do with cyanobacteria and the water (and also soil and air).  Here's the link, and as is a usual format for me, I'll provide a chunk (and sometimes the entirity) of a topic so that people can see why I suggest they take the link in their study time and spend the energy to go and learn what is at the topic ... and ultimately often discover another website resource for further study.   

science.energy.gov/ber/highlights/2013/ber-2013-04-c/ [16]

 April 2013

Scientists Discover how Bacteria Convert Mercury to Toxic Form

Two genes responsible for mercury methylation identified.

The Science

Methylmercury is a potent neurotoxin produced in natural environments from inorganic mercury by anaerobic bacteria, but until now, the genes and proteins involved have remained unidentified.

The Impact

A team of scientists from Oak Ridge National Laboratory and collaborators from the Universities of Missouri and Tennessee have identified a two-gene cluster required for mercury methylation.

Summary

For two strains of bacteria (Desulfovibrio desulfuricans ND132 and Geobacter sulfurreducens PCA), deletion of one or both genes eliminated the bacteria’s ability to methylate mercury. Among bacteria and archaea with sequenced genomes, related genes (orthologs) are present in confirmed methylators but absent in non-methylators, suggesting a common mercury methylation pathway in all methylating bacteria and archaea sequenced to date.

Contact

L. Liang
Biosciences Division, Oak Ridge National Laboratory
Oak Ridge, TN 37831
liangl@ornl.gov [17]

Funding

Supported by the Office of Biological and Environmental Research within the U.S. Department of Energy Office of Science

Publications

Parks, J.M. et al. “The genetic basis for bacterial mercury methylation.” Science 339,1332–1335 (2013). [DOI: 10.1126/science.1230667].

Related Links --- Microbes, Mercury and Risk: Oak Ridge researchers unlock a genetic key to mercury contamination of the food chain...... Suggestion reminder from Mardy -- go to the link and their website and keep learning if this is something of value to where YOU are at with your research / learning!

So here's THAT Link. I wanted to learn MORE from THIS SOURCE. Below's an excerpt:

Microbes, Mercury, and Risk: Oak Ridge researchers unlock a genetic key to mercury contamination of the food chain. [18]

Certain microbes living in rivers, lakes, and oceans take a form of mercury—ultimately derived from burning coal from power plants, erupting volcanoes, and other environmental sources, and absorbed into the water—and convert it into a highly toxic substance called methylmercury (CH₃Hg+). It is this methylmercury that is consumed by fish and shellfish all over the world. Not only is this methylmercury a particularly nasty toxin; it is also "bioaccumulative," meaning that it accumulates in the body and works its way up the food chain, as fish ingest other fish that have ingested methylmercury in turn. (For that reason, the oldest and biggest fish—such as albacore tuna and shark, for example—also tend to have the highest methylmercury levels.)

All that has been known for quite a while. But only lately have we begun to understand the mechanism by which this microbial production occurs. A research team led by the U.S. Department of Energy's Oak Ridge National Laboratory has recently achieved major new insights into the mechanism of microbial "mercury methylation" by identifying two key genes in microbes that are responsible for this process. The discovery, which cracks a mystery that scientists have pursued for more than 40 years, could open the way to potential advances in both detection and remediation of environmental mercury contamination. The work also illustrates how the new tools and methods of contemporary "systems biology" are enabling researchers to penetrate biological mysteries that have eluded previous generations of investigators. The research, which also included collaborators from the University of Tennessee and the University of Missouri, was recently published in the journal Science.

Oak Ridge National Laboratory has a special interest in mercury, dating from the Cold War years. In the 1950s and 1960s, the laboratory's neighboring Y-12 nuclear plant, another DOE facility, used large quantities of mercury for the enrichment of lithium in the production of hydrogen bombs. Tons of that mercury were lost or unaccounted for, and mercury contamination at the Oak Ridge site consequently remains an issue. For example, the East Fork Poplar Creek, which originates within the Y-12 Site, has been declared a mercury hazard since 1982.

Live and learn. Learn and live better! ~ Mardy