The silver door is closing....

http://www.silverdoctors.com/sbss-25-the-silver-door-is-closing/

This is a must watch refutation or video by BrotherJohnf (www.brotherjohnf.com) highlighting aspects of an article of refutation written by Martin Armstrong.  MA is a strong economist who was allegedly jailed due to his non compliance with the government about the proprietary nature of his financial model.  I believe that MA made a deal with the government to let him out of jail, and to stop the alledged beating he received to downplay gold and it's inevitability as a currency.  This man is a wolf in sheeps clothing.....

Jason Hommel vs Martin Armstrong....must watch!

A big RESET Raoul Pal

http://www.scribd.com/doc/95493792/The-End-Game

Inside the 1%

The Super "Connected" 1% CEO: The Incredible Tale of Billions of Dollars of Failure

Mark Ames

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May 21, 2012

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Citgroup's outgoing chairman Dick Parsons' career is the perfect example of how 1 percenters reward utter failure at the expense of the rest of us.

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Last month, shareholders finally rebelled against Citigroup, the worst of the Too Big To Fail bailout disasters, by filing a lawsuit against outgoing chairman Dick Parsons and handful of executives for stuffing their pockets while running the bank into the ground.

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Anyone familiar with Dick Parsons’ past could have told you his term as Citigroup’s chairman would end like this: Shareholder lawsuits, executive pay scandals, and corporate failure on a colossal scale. It’s the Dick Parsons Management Style. In each of the three companies Parsons was appointed to lead, they all failed spectacularly, and somehow Parsons and a handful of top executives always walked away from the yellow-tape crime scenes unscathed.

This past April, for his final act as Citigroup’s chairman, Dick Parsons made sure that Citi’s top executives were handsomely rewarded for their failures. He arranged a pay package for CEO Vikram Pandit amounting to $53 million despite the fact that Citi’s stock plummeted 44% last year, and has woefully underperformed other bank stocks even by their low standards. Citigroup, as you might recall, got the largest bailout of any banking institution, larger than BofA’s– $50 billion in direct funds, and over $300 billion more in “stopgap” federal guarantees on the worthless garbage in Citi’s “assets” portfolio. Those are just the most obvious bailouts Citi received—this doesn’t take into account the flood of free cash, the murky mortgage-backed securities buyback programs, the accounting rules changes that allowed banks like Citi to decide how much their assets “should be worth” as opposed to what they’re really worth on their beloved free-market, and so on…

So just as Dick Parsons stepped down as Citigroup chairman last month, shareholders finally rebelled, suing Parsons, CEO Pandit and a handful of executives for corporate plunder”.

Again, with Parsons, it’s the same story every time: Three executive jobs, three disasters, each worse than the previous one.

The Physical Gold Market , from weak to strong.

The Physical Gold Market – From the Weak to the Strong

By Greg Canavan • May 18th, 2012 • Related Articles • Filed Under

We left off yesterday wondering why the market had turned on goldrecently - the supposed "safe haven" metal. But we woke up this morning and saw things had turned again...gold surged 2% overnight as the US markets sank around 1.5%.

No doubt this type of price action will confound many investors...especially those who sold in a panic in the last few weeks. The recent sell-off amongst the gold stocks is up there with 2008 for severity.

In a clear example of how the emotional decisions of investors send price diverging from value, gold stocks have plummeted while theAussie dollar gold price, which, along with production, determines revenue, is only slightly lower.

The gold price certainly does move in mysterious ways. Today our task is to try and work out why. To do so, we need to look into the mysterious world of the London gold market.

How to Make the Perfect Cup of Coffee

STEPHEN J. DUBNER
04/22/2011 | 9:30 am

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If you, like me, consider coffee something close to the Eighth Wonder of the World, you might want to keep reading.

I was recently in Seattle and had the pleasure of sharing a meal with the author Neal Stephenson, a lovely man who’s also a part-time inventor at Intellectual Ventures. (He has worked on, inter alia, I.V.’s hurricane-busting device.) As delicious as the food was, it was nearly eclipsed by the coffee Neal served afterward. He made it in a French press, which is how I make coffee at home. But it tasted far superior. I’m not the kind of person who typically asks for recipes — especially for coffee. But in this case, I did.

Turns out that Neal picked up his coffee technique from Chris Young, the acclaimed Fat Duck chef (and food scientist/writer) whom Nathan Myhrvold brought on board at I.V. to createModernist Cuisine, the landmark cookbook featured in our two-part podcast “Waiter, There’s a Physicist in My Soup!”

Photo: iStockphoto

Chris was good enough to send along his coffee recipe, which I’ll reproduce below. I’ve started to make coffee in this fashion and, while the placebo effect may be polluting my reality — I haven’t done any blind tastings, nor much experimentation yet — I have to say that the coffee is amazing. One key step  is to “skim” the grounds from the top of the coffee before plunging. This is a weirdly satisfying thing to do, especially when you let the grounds “bloom” in the press pot, as described. (It also makes cleaning the French press easier in the long run.) So if you’ve got the energy, desire and resources to try to make the perfect cup of coffee at home, take a look. Experiment. Let us know how it works out. Thanks to Neal, Chris, and the assorted forefathers of the technique.

French Press Coffee, by Chris Young:

Neal tells me that you’re interested in further details of the French press coffee technique that he uses. I can’t claim the technique is mine; I learned it from my friendJames Hoffmann. James is a former World Barista Champion and has awonderful blog covering all things coffee. James has a great video of the techniquehere.

I’m fairly certain that James learned of the technique from another World Barista Champion, Tim Wendelboe from Norway.

Here is the basic theory of the technique as I understand it:

1. The brewing ratio is critical. So using a scale to weigh the grounds and the water will make a remarkable difference to the consistency of your coffee. I like 70g of grounds per liter of water. My press pot will hold about 700g if water, so usage 49/50g of grounds to the hot water.

2. Grind size matters. For French press, the coffee should be ground coarse and have a uniform particle distribution (actually the distribution is trimodal, but that’s a tangent). Only burr grinders can achieve this. If you don’t have a decent burr grinder, have your beans ground for French Press by a reputable coffee shop. (BTW, I recently looked at good burr grinders for home use and can highly recommend the Baratza virtuoso preciso. A bit pricey, but really the only decent one IMO at an almost affordable price point.)

3. Keep the brewing time consistent. I use 4 minutes for the grind size I use and will adjust the brewing ratio to find the ideal strength for my cup of coffee. Grind size, brewing ratio, and brewing time all interact, so adjusting only the brewing ratio helps me from getting confused when I’m dialing things in for a new batch of beans.

4. I will usually not cover the press during the steeping. I like to allow the grounds to “bloom” as much as possible. Anything that prevents this tends to yield an uneven extraction from the cake of coffee.

5.  Skimming makes an amazing difference. I was shocked just how big this difference was when I first tried it, but it makes sense. The basic French Press design allows a lot of the “fines” from the coffee to pass through the plunged screen. These fines continue to steep in the coffee, resulting in very over extracted coffee with a bitter taste and a muddy mouthfeel. By skimming the cake of swollen grounds before plunging, you’re throwing out a lot of these fines, so you end up with less overextraction and a cleaner mouthfeel.

ADDENDUM: In the comments, there seems to be considerable mystery about the “skimming” process: what is it? how it is done? what tools are used? Sorry to have made it sound more difficult than it is: “skimming” simply means removing the grounds at the top of the carafe before plunging the press. I use a large spoon. Also: see the video linked above for the entire process — although I found that by breaking up the “cake” of swollen grounds, as the video advises, skimming becomes much harder, as some of the grounds are dispersed into the liquid. Good luck!

How to stop cancer....

Burn away Fat and increase HGH

How to increase HGH and burn away visceral fat.

Natural Antibiotics

http://www.naturalnews.com/035516_natural_antibiotics_superbugs.html

Silver to $70 in 90 Days....

Greece Is D-O-N-E, $70 Silver In 90 Days (SLV, AGQ, PSLV, ZSL, GLD, SIVR)

February 28th, 2012

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Dominique de Kevelioc de Bailleul:  Speaking with King World News, Goldmoney’s James Turk reiterated his $70 silver price target—but brazenly violates the rule of ‘responsible crystal balling’ by adding a date along with his price prediction.  Turk expects a double within 90 days.

In essence, Turk expects silver to move up at a compounded annual rate of return of 700 percent by the end of silver‘s seasonally bullish months, which end with May.

Now, that is one bold call . . . or is it?  Get my next ALERT 100% FREE

A move that large must mean only one thing: A big event is just over the horizon, and it is about to emerge for everyone to see.

“Events so far this year have been extraordinary,” Turk told KWN.  “The  markets are signaling it.  In reality, events are spinning out of  control.”

That event, is Greece (and maybe a contrived political diversion) and its $18  billion interest payment due Mar. 20.  With the Greek one-year bill yielding 720 percent, the market has already declared a default of Greek debt.

Back on January 17, Paris-based credit rating agency Fitch had stated that  under the conditions set by Germany, the ECB and the IMF (Troika), Greece  cannot, or will not, be saved.  Greece must default.

“ . . . it won’t be a surprise when the Greek default actually happens and we expect it one way or the other to be relatively soon,” Fitch Ratings Managing  Director Edward Parker told Bloomberg  News.

On Feb. 28 (released on Feb. 28), Standard & Poor announced that it had  lowered Greece’s
credit rating to “SD,” Selective Default.

Silver

http://www.youtube.com/watch?feature=player_embedded&v=SSYViRvMveA

Silver more rare than gold

http://www.youtube.com/watch?v=EZIvdsRD-ws&feature=player_embedded

Why a silver singularity is near...

The name of the investment is owning physical, a crash in a bank holding company with your silver will likely return paper dollars or currency back to you not silver.....

http://seekingalpha.com/article/322807-the-silver-singularity-is-near

Eating This Can "Tear Holes" in Your Gut

Posted By Dr. Mercola | January 21 2012 

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Story at-a-glance

• Grains contain anti-nutrients and lectins that can damage your gut, and humans did not consume them until relatively recently in biological time
• We’re often told that whole grains are healthy, but the high-fiber bran portion of grain -- the part that makes it a whole grain -- actually contains many of the anti-nutrients
• There is a sizeable body of scientific evidence showing that grains, as well as legumes, contain anti-nutrients that may increase intestinal permeability and cause leaky gut and associated symptoms
• Eliminating grains (and sugars) from your diet, while introducing traditionally fermented foods, can help prevent leaky gut as well as other chronic health conditions

By Dr. Mercola

Leaky gut is a condition that occurs due to the development of gaps between the cells (enterocytes) that make up the membrane lining your intestinal wall.

These tiny gaps allow substances such as undigested food, bacteria and metabolic wastes, that should be confined to your digestive tract, to escape into your bloodstream -- hence the term leaky gut syndrome.

Once the integrity of your intestinal lining is compromised, and there is a flow of toxic substances "leaking out" into your bloodstream, your body experiences significant increases in inflammation.

Also, your immune system may become confused and begin to attack your own body as if it were an enemy (autoimmunity).

Most often, leaky gut syndrome is associated with inflammatory bowel diseases like Crohn's and ulcerative colitis, or celiac disease, but even healthy people can have varying degrees of intestinal permeability leading to a wide variety of health symptoms -- and this can be influenced heavily by the foods you choose to eat.

Grains Contain Anti-Nutrients

In the United States, we're told that grains (especially whole grains) are an important part of a balanced diet, necessary for obtaining our daily requirement of healthy nutrients and fiber.

However, according to a growing number of experts, including Dr. Loren Cordain, a professor at Colorado State University and an expert on Paleolithic lifestyles, humans are NOT designed to eat grains, and doing so may actually be damaging to your gut.

Dr. Cordain explains:

"There's no human requirement for grains. That's the problem with the USDA recommendations. They think we're hardwired as a species to eat grains. You can get by just fine and meet every single nutrient requirement that humans have without eating grains. And grains are absolutely poor sources of vitamins and minerals compared to fruits and vegetables and meat and fish."

Ironically, since we're often told that whole grains are the best for our health, the high-fiber bran portion of grain – a key part that makes it a whole grain -- actually contains many of the anti-nutrients. But the problem isn't only that there are superior sources of nutrients; grains actually contain anti-nutrients that may damage your health. Dr. Cordain states:

"Grains are the seeds of a plant. They're its reproductive material, and plants don't make their reproductive material to give away for free to other animals. If they did they'd become extinct, and so the evolutionary strategy that many plants, particularly cereal grains have taken to prevent predation is to evolve toxic compounds so that the predator of the seeds can't eat them, so that they can put their seeds in the soil where they're meant to be to grow a new plant and not in the gut of an animal to feed it."

Grains -- Especially Whole Grains -- Increase Intestinal Permeability

There is a growing body of scientific evidence showing that grains, as well as legumes, contain anti-nutrients and other problem substances that may increase intestinal permeability. This includes:

Gliadin

Gliadin is the primary immunotoxic protein found in wheat gluten and is among the most damaging to your health. Gliadin gives wheat bread its doughy texture and is capable of increasing the production of the intestinal protein zonulin, which in turn opens up gaps in the normally tight junctures between intestinal cells (enterocytes).

In celiac disease the body will make antibodies to gliadin after it is digested by the intestinal enzyme tissue transglutaminase, resulting in severe autoimmune damage to the delicate, absorptive surfaces of the intestines. It does not, however, require full blown celiac disease to suffer from the adverse effects of this protein. In fact, it is likely that our intolerance to gliadin and related wheat proteins is a species-specific intolerance, applicable to all humans, with the difference being a matter of the degree to which it causes harm.

This helps to explain why new research clearly shows gliadin increases intestinal permeability in both those with, and thosewithout, celiac disease.

Lectins

Lectins are a key mechanism through which plants protect themselves against being eaten, and are found in highest concentrations in their seed form -- which makes sense, considering that seeds are the plants' "babies" and whose survival ensures the continuation of their species.

When animals consume foods containing lectins, they may experience digestive irritation, along with a wide range of other health complaints. The degree to which the adverse effects are expressed depends largely on how long that species has had to co-evolve with that particular form of plant food it is eating. Since humans have only been consuming unsprouted grains and beans in large amounts for approximately 500 generations, we still suffer far more than certain rodents and birds, who have had thousands of generations longer to adapt to this way of eating.

We are mostly exposed to lectins from grains, beans, dairy products and nightshade plants, such as potato, tomato, and chili peppers. However, bread wheat (Triticum aestivum) has a prominent role to play in lectin-induced adverse effects, due to the fact that it is a relatively new form of wheat, and contains wheat germ agglutinin (WGA) – a particularly resilient and problematic lectin, considering it is not eliminated through sprouting and is actually found in higher concentrations in whole wheat.

Studies indicate that it has the potential to contribute to a wide range of adverse health effects, including gut inflammation and damage to your gastrointestinal tract:

Pro-inflammatory--WGA stimulates the synthesis of pro-inflammatory chemical messengers (cytokines) in intestinal and immune cells, and has been shown to play acausative role in chronic thin gut inflammation.	Immunotoxicity--WGA induces thymus atrophy in rats, and anti-WGA antibodies in human blood have been shown to cross-react with other proteins, indicating that they may contribute to autoimmunity . In fact, WGA appears to play a role in celiac disease (CD) that is entirely distinct from that of gluten, due to significantly higher levels of IgG and IgAantibodies against WGA found in patients with CD, when compared with patients with other intestinal disorders.
Neurotoxicity--WGA can cross your blood-brain barrier through a process called "adsorptive endocytosis," pulling other substances with it. WGA may attach to your myelin sheath and is capable of inhibiting nerve growth factor, which is important for the growth, maintenance, and survival of certain target neurons.	Excitotoxicity--Wheat, dairy, and soy contain exceptionally high levels of glutamic and aspartic acid, which makes them all potentially excitotoxic. Excitotoxicity is a pathological process where glutamic and aspartic acid cause an over-activation of your nerve cell receptors, which can lead to calcium-induced nerve and brain injury. These two amino acids may contribute to neurodegenerative conditions such as multiple sclerosis, Alzheimer's, Huntington's disease, and other nervous system disorders such as epilepsy, ADD/ADHD and migraines.
Cytotoxicity—WGA has been demonstrated to be cytotoxic to both normal and cancerous cell lines, capable of inducing either cell cycle arrest or programmed cell death (apoptosis).	Disrupts Endocrine Function—WGA may contribute to weight gain, insulin resistance, and leptin resistance by blocking the leptin receptor in your hypothalamus. It also binds to both benign and malignant thyroid nodules, and interferes with the production of secretin from your pancreas, which can lead to digestive problems and pancreatic hypertrophy.
Cardiotoxicity—WGA has a potent, disruptive effect on platelet endothelial cell adhesion molecule-1, which plays a key role in tissue regeneration and safely removing neutrophils from your blood vessels.	Adversely Affects Gastrointestinal Functionby causing increased shedding of the intestinal brush border membrane, reducing the surface area, and accelerating cell loss and shortening of villi. It also causes cytoskeleton degradation in intestinal cells, contributing to cell death and increased turnover, and decreases levels of heat shock proteins in gut epithelial cells, leaving them more vulnerable to damage.

As we noted earlier, the highest amounts of WGA is found in whole wheat, including its sprouted form, which is touted as being the most healthful form of all ... The traditional ways of addressing many of these anti-nutrients is, in fact, by sprouting, fermenting and cooking. However, lectins are designed to withstand degradation through a wide range of pH and temperatures. WGA lectin is particularly tough because it's actually formed by the same disulfide bonds that give strength and resilience to vulcanized rubber and human hair.

New Report Warns of the Sugar in Cereals Marketed to Kids

One of the most common ways we consume grains is in the form of cereal, many of which are marketed to kids and adults alike as "health foods." But cereal is anything but healthy, not only because of the grain it contains but also because many (particularly those for kids) contain excessive amounts of sugar.

A new report from the Environmental Working Group (EWG) revealed that many popular children's cereal brands contain more sugar than snack cakes and cookies. For instance, one cup of Kellogg's Honey Smacks, which is nearly 56 percent sugar by weight, has more sugar than a Twinkie, while a one-cup serving of 44 other children's cereals analyzed contain more sugar than three Chips Ahoy! cookies.

If you need a recap of why sugar is a health disaster, you can find one here. However, as it pertains to leaky gut, you should know that sugar, like grains, can upset the balance of bacteria in your digestive tract, encouraging damage to your intestinal lining that can lead to leaky gut. So, sugary children's cereals are a double-edged sword, assaulting your fragile gastrointestinal tract with both damaging sugar and grains. Please do your kids a great favor and offer them a healthier breakfast instead.

Are Grains Causing Your Leaky Gut Symptoms? This Food is the "Antidote"

As you might suspect, leaky gut can cause digestive symptoms such as bloating, gas and abdominal cramps, but it can also cause or contribute to many others you may not, such as fatigue, skin rashes, joint pain, allergies, psychological symptoms, autism and more.

It's a vicious cycle because once your digestive tract has been damaged, it allows various gut contents to flood into your bloodstream where they wreak havoc on your health. The key to preventing this lies in altering your diet to eliminate the offending foods -- including sugars and grains -- as well as introduce healthier ones that will support a proper balance of bacteria in your gut. To restore gut health, and prevent leaky gut from occurring, eating traditionally fermented foods is essential.

Dr. Natasha Campbell-McBride explains:

"Fermented foods are essential to introduce, as they provide probiotic microbes in the best possible form … fermented foods will carry probiotic microbes all away down to the end of the digestive system. Fermentation predigests the food, making it easy for our digestive systems to handle, that is why fermented foods are easily digested by people with damaged gut. Fermentation releases nutrients from the food, making them more bio-available for the body: for example sauerkraut contains 20 times more bio-available vitamin C than fresh cabbage."

On Dr. Campbell-McBride's web site you can find recipes for many traditionally fermented foods, including sauerkraut, yogurt, kefir, kvass and more.

If you regularly eat fermented foods such as these that have not been pasteurized (pasteurization kills the naturally occurring probiotics), your healthy gut bacteria will thrive. If these foods do not make a regular appearance in your diet, or you've recently taken antibiotics, a high-quality probiotic supplement will help give your gut bacteria the healthy boost it needs. Once your gut flora is optimized, your leaky gut should improve naturally. As Dr. Cordain explains:

" … when we have a healthy flora of bacteria in our gut, it tends to prevent leaky gut."