News From, (One of The Many) “Guardians of Reality!”

Common Ingredient In Commercial Bread Is Made From Human Hair – Harvested In China

A ‘Common’ Ingredient In Commercial Bread,
Is Made From Human Hair … Harvested In China 
            (Excuse Me, While I … Throw Up.)
If you read the ingredients label on a loaf of bread, you will usually find an ingredient listed there as L-cysteine. This is a non-essential amino acid added to many baked goods as a dough conditioner in order to speed industrial processing. It’s usually not added directly to flour intended for home use, but you’ll find it throughout commercial breads such as pizza dough, bread rolls and pastries.
(Eat The ‘Rest of The Story,’ HERE!)

When You Thought It Couldn’t Get Any More Gross …

Japan Scientist Synthesizes Meat From Human Feces
(by Jeff Hughes @ Digital Trends) It’s being called the “poop burger.” Japanese scientists have found a way to create artificial meat from sewage containing human feces. Somehow this feels like a Vonnegut plotline: population boom equals food shortage. The Solution? Synthesize food from human waste matter. Absurd yes, but Japanese scientists have actually discovered a way to create edible steaks from human feces.

Folks, You Can’t Make This Sh!t Up!
Well, I Guess You Can. … “Poop Burger,” Anyone?


3 responses

  1. L-Cysteine is an amino acid that is closely related to Cystine. Cystine contains sulfur and is formed by two molecules of L-Cysteine. L-Cysteine is also a sulfur containing amino acid. It is used to manufacture L-glutathione and L-taurine.
    With appreciation

    August 9, 2012 at 1:23 PM

  2. Pingback: Taking my slice of toast to the dictionary…on gmo’s | 2012 The Awakening

  3. Adrian Reale

    Cysteine is an amino acid, a building block of proteins that are used throughout the body. When taken as a supplement, it is usually in the form of N-acetyl-L-cysteine (NAC). The body makes this into cysteine and then into glutathione, a powerful antioxidant.’

    Brand new piece of content on our own webpage

    March 14, 2013 at 5:16 PM

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