Friday, November 16, 2012

GMO babies now being engineered in labs under guise of preventing incurable disease

Life, whether human or otherwise, is no longer sacred to many of today's scientists, who actually believe that tampering with the genetic blueprints of living beings will somehow improve humanity and create a better world. And this disturbing reality became ever more apparent recently when genetic butchers at Oregon Health & Sciences University (OHSU) announced their discovery of a way to manipulate the DNA of human embryos to obstruct normal gene transfer and create genetically "superior" babies that are supposedly less prone to disease.

According to the Chicago Tribune, these genetically-modified (GM) embryos are not yet intended to actually produce real, living children -- although it is only a matter of time before this nightmare becomes a reality (remember the movie Gattaca?) -- but they will be used in the present to investigate how babies of the future might avoid certain inherited diseases. By combining the genes of one man with those of two women, OHSU researchers claim they have devised a way to effectively replace "defective" genes with normal ones.

There are two types of genes contained in cells -- those found inside the nucleus of cells, which influence visible traits such as eye color and height, and those found outside the nucleus in energy-generating mitochondria, which do not influence visible traits, and are only passed along by the mother rather than the father. It is these exterior genes that OHSU scientists have learned to alter, reprogram, and literally block from being passed down from mother to child, which they claim could one day unveil ways by which inherited diseases might be avoided

Tampering with human genes will likely unleash a Pandora's box of health horrors

But is this genetic manipulation of the human genome safe and ethical? The answer to this, just like to all genetically-modified organisms (GMOs), is a resounding no, as nobody knows for sure what the long-term effects of vandalizing human genes really are until after the irreversible process has been set into motion. And yet this has not stopped OHSU researchers nor their British predecessors who conducted similar experiments back in 2008 from engaging in the abominable practice under the guise of supposedly preventing incurable diseases.

According to reports, the OHSU team that worked on the study, which was published in the journal Nature, is currently trying to gain federal approval to test the development of its GMO babies in actual women rather than in petri dishes, which will take such experiments to a whole new level of reality. It will presumably not be long after, should these "Frankenscientists" receive such approval, before GMO babies are normalized throughout society, and eventually perceived as genetically superior to normal babies with genetic "defects."

British news claims GMO babies are already being manufactured in women

The U.K.'s Daily Mail; however, reported recently that similar GMO babies are already in existence, having been created using similar techniques in women with fertility problems. According to that particular report, at least two babies born using gene-splicing techniques have already been confirmed to possess genes from three different parents, one father and two mothers.

"The fact that the children have inherited the extra genes and incorporated them into their 'germline' means that they will, in turn, be able to pass them on to their own offspring," wrote Michael Hanlon about the issue. "Altering the human germline -- in effect tinkering with the very make-up of our species ... could be used to create new races of humans with extra, desired characteristics such as strength or high intelligence."

Sources for this article include:

Cinnamon Clove Scones with Raisins

Just about every part of the Cinnamon tree  is fragrant. I like using the Cinnamon Bark because it is the most potent and more complex than the Cinnamon Leaf. The common name of Cinnamon can also be Cassia Bark. Cassia is more readily available because it comes from China (meaning cheap cheap cheap). The Cassia Bark tends to be more potent that the Cinnamon Bark. Most of the what we see ground in the U.S. is Cassia Bark. True Cinnamon can actually be hard to find. If the country of origin is from Madagascar or Sri Lanka, then you know you have true Cinnamon. Many parts of the world bar Cassia from being labeled Cinnamon so customers know they are either getting Cassia or the Cinnamon Bark. Cinnamon Bark was discovered by Dutch spice traders in Sri Lanka.  It is a great digestive, high antimicrobial, antiseptic, astringent, and carminative properties.

Clove Bud is another plant where every part is aromatic. We also have Clove Leaf which is not as strong as the Clove Bud. Clove Bud is a native of the Molucca Islands aka Spice Islands. Before indoor plumbing people would carry around spiceballs of an orange or apple with cloves stuck all around.  It helped with the smells when you walked around the streets. Those are still used today to make spiced cider.In the third century BC one of the Han emperors in China ordered all courtesans in his court to place a few clove buds under their tongue to make their breath smell sweet. During the Byzantine time, a vessel of clove was the ultimate gift. The plant was highly coveted by the Dutch and Portuguese. They both tried  to keep it as a monopoly until the French were able to get away with a few seedlings. Clove and Cinnamon are two spices that are potent and need to be used conservatively especially using the essential oil.

Cloves are good to help tame the strong onion scent. Good in meat dishes as well with desserts. True Cinnamon is good in a lot of desserts and a great accompaniment with chocolate. Also good in a variety of meat dishes and gives beans an extra something too.

I thought I would post a recipe that is a great bread dish and good with a stew.

Dry Ingredients
3 1/2 cups flour 1/4 cup for bench flour
1/4 cup of sugar
2 Tbs. of baking powder
1 Tsp. of salt
8 Tbs. of cold butter

Wet Ingredients
1/4 cup of applesauce
1 cup of sour cream
5 drops of cinnamon essential oil
3 drops of clove essential oil
2 egg
1 cup of raisins
2 Tbs. milk

In a medium size bowl add the 3 cups of flour with the other dry ingredients. Stir together.
Cut in pieces of the butter with pastry cutter, fork, or hands until butter resembles peas in the flour mixture.

Combine wet ingredients together in a small mixing bowl. Stir until ingredients are well blended.
Add the wet ingredients a little bit at a time to flour mixture. Combine until it starts to form into a ball. (May not use all the liquid.)

Refrigerate for 20 minutes.

Flour hands and knead dough a few times over a floured surface with the bench flour. Do not over work it. Roll out dough 1/4 to 1/2 inch thick. Use a biscuit cutter or the rim of glass to cut round shapes. Lay on greased baking sheet. Put in preheated oven at 425 degrees. Bake for 12-15 minutes until golden brown. Makes 16-20 scones.

Happy Cooking!


Buttermilk Lemon Verbena Pound Cake

Thinking about trying to make this for the Thanksgiving side buffet table....

Lemon Verbena‘s ancient history goes as far back as Druids in religious ceremonies. It was considered the “Herb of Grace.” The name is  derived from ancient Celtic word “fer” meaning to drive away and “faen” for stone, the ability to expel kidney stones. Maximilian of Mexico renamed it Yerba. It is very common for Lemon Verbena to be adulterated with a cheaper lemon oils like Lemon Thyme or Litsea Cubeba. It has a nice lemon floral scent. I needs to be highly diluted if using it in a non-cooking or baking method. Even in baking or cooking one drop will usually do it.

This recipe I used for a light breakfast bread/cake for one of our classes. I used only 1/2 cup of sugar since I did not want it to be overly sweet. If you are using this for a dessert, you can increase the sugar to 1 cup.  The original recipe was created by Carolyn Weil.

For cake:
1 1/2 cups all-purpose unbleached flour
1 tsp. of baking powder
1/2 tsp. salt
1/2 cup unsalted butter, soften
1/2 cup of sugar
2 large eggs, room temperature
1/2 cup of buttermilk
1 drop of Lemon Verbena Essential Oil (not fragrance oil)
For Syrup:
Juice of 1 lemon
3 to 4 Tbs. of confectioner’ sugar

Heat the oven to 325 degrees. Spray loaf pan (8x5x3″) with non stick coating.

Whisk together the flour, baking powder, and salt until well blended. With an electric mixer or paddle attachment with a standing mix, beat the butter until it’s very pale and little tails have formed. Sprinkle sugar over the butter and beat until slightly fluffy. Scrape the sides of the bowl well. Add the eggs one at a time, beating until blended before adding the next one.

With the mixer on low, add 1/3 of the flour, mixing until almost combined; then add half the butter milk until just combined. Repeat ending with the flour. Just before all the flour is incorporated, switch to a stiff rubber spatula. Add one drop of Lemon Verbena and complete the mixing of the flour into the batter.

Scrape the batter into into the prepared pan and bake until cake is golden brown and a toothpick comes out with just a few crumbs when inserted in the center, 45-50 minutes. Let the cake cool on a baking rack for about 10 minutes. As it cools, stir together the lemon juice and confectioners’ sugar in a small bowl. Carefully invert the loaf pan, tap to release the cake.  Brush the syrup on the cake while it’s still warm. Cool completely on the rack before serving.

Happy Baking!