January 13, 2012
By Donna Earnest Pravel
“Barley Grass is a miracle herb. Talk about a way to alkalize the body.” –KTRN
Barley grass (Hordeum vulgare) has been a favorite among health enthusiasts for centuries. It is usually consumed as a powder or liquid, but is also used to make barley malt. Barley grass is considered a superfood, because of its incredibly dense nutritional profile. It contains a wide variety of vitamins, minerals, enzymes, and amino acids. Barley grass contains an abundance of chlorophyll, and is rich in Vitamins A, B, C, iron and calcium. It also contains high amounts of the electrolyte minerals potassium, magnesium, and phosphorus. Barley grass is rich in plant enzymes and antioxidants. Clinical studies involving the ingestion of barley grass powder show that it improves the health of diabetic patients. Barley grass has been proven to reduce cholesterol and can be used as a weight loss supplement.
Barley grass powder improves the health of type 2 diabetes patients
Type 2 diabetes mellitis is by far the most prevalent type of diabetes among adults. In a 2010 medical study, it was suggested that medicinal plants might have therapeutic effects on complex diseases such as diabetes. Barley grass powder was selected because of its reported benefits. The experimental group of diabetics took 1.2 g of barley grass capsules every day for sixty days. The control group took no supplementation. No other changes were made, and no other alternative measures were taken. The patients’ fasting blood sugar and lipid profiles were taken at the beginning and end of the study.
Supplementing with barley grass powder caused a significant fall in the fasting blood sugar level of the experimental group. No change was noted in the control group. There was a 5.1% reduction in overall cholesterol levels after two months. The researchers also noted that the risk of coronary heart disease was significantly reduced in the diabetics who took barley grass supplements.
November 1, 2011
By Mike Adams
NaturalNews can now report that Adya, Inc. has been caught not only misrepresenting the composition of its product on its own label, but has now been caught committing marketing fraud that violates its terms of licensing with Health Canada. Health Canada is already investigating the issue.
In response to NaturalNews articles questioning the safety of Adya Clarity, the president of Adya, Inc., Matt Bakos, touted his product’s “NPN number” from Health Canada as proof that the product has been approved as safe for internal consumption.
NaturalNews investigated this claim.
We found license #80024735, listed on the Health Canada NPN search that you can see for yourself right here:
Or you can search the license number yourself at:
As you can see from this page, Adya Clarity was licensed by Health Canada as an iron supplement. It was not submitted as, nor licensed as, a product to treat arthritis, kidney stones, cancer, heavy metals detoxification, calcification and all the other diseases that Adya has been marketed to treat by Matt Bakos, the founder of Adya, Inc., as well as top Adya distributors.
In fact, Adya Clarity is imported as battery acid as is proven by the shipping manifest here:
In the “Non-Medicinal Ingredients” section of the NPN product registration, four ingredients are listed:
Do you see what’s missing from this list? Aluminum sulfate, which is present in Adya Clarity at 1,090 PPM based on the MSDS provided to us by Adya.
In other words, aluminum sulfate is present in a HIGHER concentration than magnesium sulfate (which is only present in 400 PPM), yet aluminum sulfate was apparently not listed as a non-medicinal ingredient in the application for license submitted to Health Canada.
In other words, Adya, Inc. deceived Health Canada in order to acquire an NPN license by withholding extremely important information from Health Canada about the actual product composition, safety, and its intended use.
If all this seems familiar, it’s because the concentration of aluminum sulfate is also not listed on the Adya Clarity label — a fact we made clear in several previous articles. See the picture of the misleading Adya Clarity ingredients label yourself at:
Furthermore, the high concentration of aluminum sulfate in the product makes it an immediate and urgent danger to fetal brain development and the health of expectant mothers.
“If the concentration of reported aluminum sulfate in this product is accurate, then yes this is very dangerous to a pregnant mom and the fetal brain,” published author and researcher Dr. Roy Dittman told NaturalNews. “Whatever the exposure is for an adult brain, it can be a thousand times worse for the fetal brain.”
A full interview with Dr. Dittman will be published here on NaturalNews later tonight or tomorrow.
October 19, 2011
By Mark Hyman, MD
Do vitamins kill people?
How many people have died from taking vitamins?
Should you stop your vitamins?
It depends. To be exact, it depends on the quality of the science, and the very nature of scientific research. It is very hard to know things exactly through science. The waste bin of science is full of fallen heroes like Premarin, Vioxx and Avandia (which alone was responsible for 47,000 excess cardiac deaths since it was introduced in 1999).
That brings us to the latest apparent casualty, vitamins. The recent media hype around vitamins is a classic case of drawing the wrong conclusions from good science.
Remember how doctors thought that hormone replacement therapy was the best thing since sliced bread and recommended it to every single post-menopausal woman? These recommendations were predicated on studies that found a correlation between using hormones and reduced risk of heart attacks. But correlation does not prove cause and effect. It wasn’t until we had controlled experiments like the Women’s Health Initiative that we learned Premarin (hormone replacement therapy) was killing women, not saving them.
A new study “proving” that vitamins kill people is hitting front pages and news broadcasts across the country. This study does not prove anything.
This latest study from the Archives of Internal Medicine of 38,772 women found that “several commonly used dietary vitamin and mineral supplements may be associated with increased total mortality”. The greatest risk was from taking iron after menopause (which no doctor would ever recommend in a non-menstruating human without anemia).
The word “may” is critical here, because science is squirrelly. You only get the answers to the questions you ask. And in this case, they asked if there was an association between taking vitamins and death in older woman. This type of study is called an observational study or epidemiological study. It is designed to look for or “observe” correlations. Studies like these look for clues that should then lead to further research. They are not designed to be used to guide clinical medicine or public health recommendations. All doctors and scientists know that this type of study does not prove cause and effect.
Why Scientists are Confused
At a recent medical conference, one of most respected scientists of this generation, Bruce Ames, made a joke. He said that epidemiologists (people who do population-based observational studies) have a difficult time with their job and are easily confused. Dr. Ames joked that in Miami epidemiologists found everybody seems to be born Hispanic but dies Jewish. Why? Because if you looked at population data in the absence of the total history and culture of Florida during a given time, this would be the conclusion you would draw. This joke brings home the point that correlation does not equal causation.
Aside from the fact that it flies in the face of an overwhelming body of research that proves Americans are nutrient deficient as a whole, and that nutritional supplements can have significant impact in disease prevention and health promotion, the recent study on vitamins is flawed in similar ways.
How Vitamins Save Money and Save Lives
Overwhelming basic science and experimental data support the use of nutritional supplements for the prevention of disease and the support of optimal health. The Lewin Group estimated a $24 billion savings over 5 years if a few basic nutritional supplements were used in the elderly. Extensive literature reviews in the Journal of the American Medical Association and the New England Journal of Medicine also support this view. Interventional trials have proven benefit over and over again.
The concept that nutritional supplements “could be harmful” to women flies in the face of all reasonable facts from both intervention trials and outcome studies published over the past 40 years. Recent trials published within the last two years indicate that modest nutritional supplementation in middle age women found their telomeres didn’t shorten. Keeping your teleomeres (the little end caps on your DNA) long is the hallmark of longevity and reduced risk of disease.
A plethora of experimental controlled studies — which are the gold standard for proving cause and effect — over the last few years found positive outcomes in many diseases. These include the use of calcium and vitamin D in women with bone loss; folic acid in people with cervical dysplasia (pre-cancerous lesions); iron for anemics, B-complex vitamins to improve cognitive function, zinc; vitamin C, E, and carotenoids to lower the risk of macular degeneration, and folate and vitamin B12 to treat depression. This is but a handful of examples. There are many more.
Why Most Vitamin Studies are Flawed
There is another important thing to understand about clinical trials that review the utility of vitamins in the treatment of disease. The studies that show harm are often designed like drugs studies. For example, a study may use a high dose of vitamin E and see what happens. This is actually a prescient example also explored in recent media. Studies recently found that high doses of vitamin E and selenium didn’t prevent prostate cancer and may increase risk. What this study didn’t explore properly was the true biochemical nature of vitamin E and selenium. These nutrients work as antioxidants by donating an electron to protect or repair a damaged molecule or DNA. Once this has happened the molecules become oxidants that can cause more damage if not supported by the complex family of antioxidants used in the human body. It’s sort of like passing a hot potato. If you don’t keep passing it you will get burned. This study simply failed to take this into account.
Nature doesn’t work by giving you only one thing. We all agree that broccoli is good for you, but if that were all you ate you would die in short order. The same is true of vitamins. Nutrients are not drugs and they can’t be studied as drugs. They are part of a biological system where all nutrients work as a team to support your biochemical processes.
Michael Jordon may have been the best basketball player in history, but he couldn’t have won six NBA titles without a team.
Obesity is Linked to Malnutrition
The tragedy of media attention on poor studies like these is that they undermine possible solutions to some of the modern health epidemics we are facing today, and they point attention away from the real drivers of disease.
Take the case of obesity for example. Paradoxically Americans are becoming both more obese and more nutrient deficient at the same time. Obese children eating processed foods are nutrient depleted and increasingly get scurvy and rickets, diseases we thought were left behind in the 19th and 20th centuries.
After treating over 15,000 patients and performing extensive nutritional testing on them, it is clear Americans suffer from widespread nutrient deficiencies including vitamin D, zinc, magnesium, folate, and omega 3 fats. This is supported by the government’s National Health and Nutrition Examination Survey (NHANES) data on our population. In fact 13% of our population is vitamin C deficient.
Scurvy in Americans in 2011? Really? But if all you eat is processed food – and many Americans do— then you will be like the British sailors of the 17th century and get scurvy.
Unfortunately negative studies on vitamins get huge media attention, while the fact that over 100,000 Americans die and 2.2 million suffer serious adverse reactions from medication use in hospitals when used as prescribed is quietly ignored. Did you know that anti-inflammatories like aspirin and ibuprofen kill more people every year than AIDS or asthma or leukemia?
Flaws with the “Vitamins Kill You” Study
So what’s the bottom line on this study on vitamins in older white women in Iowa?
After a careful reading of this new study a number of major flaws were identified.
1. Hormone replacement was not taken into consideration. Overall the women who took vitamins were a little healthier and probably more proactive about their health, which led them to use hormone replacement more often (based on recommendations in place when this study was done). 13.5% of vitamin users also used hormones, while 7.2% of non-vitamin users took hormones. Remember the Women’s Health Initiative Study I mentioned above? It was a randomized controlled trial that found hormone therapy dramatically increases risk of heart attack, stroke, breast cancer, and death. In this Iowa women’s study on vitamins, the degree of the effect of harm noted from the vitamins was mostly insignificant for all vitamins except iron (see below) and calcium (which showed benefit contradicting many other studies). In fact, the rates of death in this study were lower than predicted for women using hormone therapy, so in fact the vitamins may have been protective but the benefit of vitamins was drowned out because of the harmful effects of hormones in the vitamin users.
2. Iron should not be given to older women. Older women should never take iron unless they have anemia. Iron is a known oxidant and excess iron causes oxidative stress and can lead to cardiovascular disease and more. This is no surprise, and should not make you stop taking a multivitamin. If you are an older woman, you simply need to look for one without iron. Most women’s vitamins do not contain it anyway.
3. Patient background was ignored. In this observational study it was not known why people started supplements. Perhaps it was because of a decline in their health and thus they may have had a higher risk of death or disease that wasn’t associated with the vitamins they were taking at all. If you had a heart attack or cancer and then started taking vitamins, of course you are more likely to die than people without heart attacks or cancer.
4. The population was not representative. The study looked only at older white women – clearly not representative of the whole population. This makes it impossible to generalize the conclusions. Especially if you are an obese young African American male eating the average American diet.
5. Forms and quality of vitamins were not identified. There was no accounting for the quality or forms or dosages of the vitamins used. Taking vitamins that have biologically inactive or potentially toxic forms of nutrients may limit any benefit observed. For example synthetic folic acid can cause cancer, while natural folate is protective.
6. A realistic comparison between vitamins and other medications as cause of death was not made. 0ver 100,000 people die every year from properly prescribed medication in hospitals. These are not mistakes, but drugs taken as recommended. And that doesn’t include out of hospital deaths. The CDC recently released a report that showed in 2009, the annual number of deaths (37,485) caused by improper/overprescribing and poor to non-existent monitoring of the use of tranquilizers, painkillers and stimulant drugs by American physicians now exceeds both the number of deaths from motor vehicle accidents (36,284) and firearms (31,228).
In short, this recent study confuses not clarifies, and it has only served up a dose of media frenzy and superficial analysis. It has left the consumer afraid, dazed, bewildered and reaching for their next prescription drug.
Please, be smart, don’t stop taking your vitamins. Every American needs a good quality multivitamin, vitamin D and omega-3 fat supplement. It is part of getting a metabolic tune up and keeping your telomeres long!
For more information on getting a metabolic tune up see www.drhyman.com.
Now I’d like to hear from you …
What do you think about the recent media hype regarding vitamins?
Why do you think vitamins get this kind of media while pharmaceuticals, which have a much larger impact, are often ignored?
Why do you think the decades of research showing positive effects of vitamins is hidden?
To your good health.
September 12th, 2011
By: Michelle Bosmier
A new study conducted by chemistry professor Joe Vinson at the University of Scranton in Pennsylvania has revealed that spuds may be suffering from an undeserved, ill reputation as a fattening, nutritionally empty food. Although they rank high on the glycemic index, potatoes are mistakenly considered unhealthy, when they are, in fact, loaded with vital nutrients that may help fight against obesity and hypertension.
“Mention ‘potato’ and people think ‘fattening, high-carbs, empty calories’. In reality, when prepared without frying and served without butter, margarine or sour cream, one potato has only 110 calories and dozens of healthful phytochemicals and vitamins. We hope our research helps to remake the potato’s popular nutritional image,” said Vinson.
A raw potato, however, contains higher amounts of indigestible fiber, in the form of starches, and will only provide about 77 calories per 100 grams. Aside from an assortment of minerals and vitamins, such as vitamins C, B6, B1 and B3, potatoes (especially colored ones) are also high in potassium, magnesium, iron, zinc and phosphorus, as well as carotenoids and natural phenols. Surprisingly, 100 grams of raw potato can provide nearly a quarter of the daily requirement of vitamin C for an average individual.
Professor Vinson tested the health benefits of purple potatoes on a group of 18 overweight and hypertensive individuals, who were given 6 to 8 potatoes with skins, twice a day, over the period of a month. Vinson explained that he picked purple potatoes as they are especially rich in carotenoids – the plant pigments that are found in most colored vegetables, including apricots, carrots, algae and dark leafy vegetables.
Since the human body cannot synthesize carotenoids on its own, these precious phytochemicals must be obtained directly from food sources. They are involved in a wide array of metabolic processes, and most have important antioxidant activity, reducing the risk of cancers and prolonging life-span.
Vinson’s science team closely monitored the patients’ systolic and diastolic blood pressure during the trial period, and they recorded a drop of 4.3% in average diastolic pressure and of 3.5% in average systolic pressure by the end of the month. These figures are especially impressive, considering the short time-span of the trial. More notably, none of the participants involved gained any weight or reported any other negative health changes.
Professor Vinson based his hypothesis for this research on previous studies which had shown that phytochemicals in potatoes may have proprieties that rival synthetic ACE-inhibitor drugs, who are famed for their numerous adverse reactions. Vinson also believes that potatoes, along with other organic vegetables, including broccoli, spinach and Brussels sprouts, may provide an effective, natural way of managing hypertension. In addition, the professor warns against consuming fried potatoes, as high cooking temperatures destroy the precious phytochemicals in them, while leaving only the starches, saturated fat, and some minerals.
For the near future, Vinson is preparing to test the health benefits of white potatoes, which, although lacking in pigment, may also harbor unexpected health benefits.
May 31st, 2011
By: Fleur Hopston
Celery contains a high level of calcium, magnesium, potassium and active compounds called phthalides, which have been found to lower blood pressure and promote a healthy circulatory system. Celery is best eaten raw and the juice is especially useful for overall good health. Celery leaves, seeds and roots can all be eaten. The seeds are particularly rich in iron and vitamins and have anti-inflammatory and anti-spasmodic properties.
According to a recent study published in Cancer Prevention Research, the compound called apigenin found in celery can stop certain breast cancer tumor cells from multiplying and growing.
In Ayurvedic remedies, celery seed is commonly used as a diuretic, since fluid retention aggravates high blood pressure and other problems such as gout, arthritis, pre-menstrual syndrome and congestive heart conditions. It is also said to help in recovering from the common cold, coughs, sinus congestion, respiratory infections, bronchitis, and laryngitis.
Caution: Celery seed may cause minor discomfort in some people, and anyone suffering with a stomach upset or diarrhea after ingesting the seeds should discontinue its use. Pregnant women should not take celery seed without seeing a medical professional because of its strong diuretic properties.
More uses for celery
Celery may help in the treatment of arthritis and rheumatic disorders. In Japan, rheumatic patients are sometimes put on a celery-only diet until their condition improves.
Celery stimulates the thyroid and pituitary glands.
It is said to clear uric acid from painful joints.
Eat raw, whole celery to reduce high blood pressure and to act as a tonic for the liver.
Grated, raw celery can be used as a poultice for swollen glands.
Celery juice or an infusion of celery seeds may be drunk to alleviate conditions such as sciatica.
A glass of celery juice taken before a meal is said to act as a natural appetite suppressant for those wanting to lose weight. Chewing celery seeds after a meal helps digestion.
Celery root is said to be an aphrodisiac.
Although best eaten raw for optimum health benefits, celery is also useful and tasty added to soups, stews and a variety of other cooked dishes. Experiment with combinations of celery and/or onions, green peppers, garlic, chili powder, tomatoes, parsley, barley, carrots and coriander for a hearty soup.
Try celery as a cooked, sauteed vegetable. Celery prepared in this way will retain most of the potassium, and it stays crunchy. Celery is high in sodium, making it unnecessary to add salt when this vegetable is part of a dish.
February 18th, 2011
By: Shona Botes
Figs are originally native to the Middle East and were one of the earliest fruits to be cultivated. Turkey and Greece are currently the world’s main suppliers, with California being the third most important provider of this wonderful fruit. Figs are a member of the mulberry family. They are often more available as a dried fruit, as they tend to deteriorate quickly in fresh form. Either way, they offer amazing health benefits in many areas.
This fruit contains a whopping 250 mg of calcium per 100 grams of fruit, compared to whole milk which only provides around 118mg. They also contain magnesium, copper, iron, phosphorus, Vitamins A, B1 and B2, manganese and potassium, which helps regulate blood sugar levels.
Fibre found in figs is able to assist with weight loss in obese people, but caution should be exercised with regards to overconsumption, as they are also able to lead to weight gain. They assist with bowel function, thereby relieving bouts of constipation.
Figs contain low levels of sodium, which assist with reducing hypertension. Since early times, they have been used to enhance sexual libido. This is done by soaking 2 to 3 of them overnight in organic milk and then by consuming them early the following morning. The potassium found in figs assists with the prevention of urinary calcium loss. They also assist with preventing macular degeneration. They contain large amounts of mucilage, which is able to assist with those who suffer from sore throats or throat infection.
Dried figs contain omega 3, omega 6 and phenol, which are beneficial in helping to reduce heart disease. Their high fibre content assists with the prevention of breast and colon cancers. They are also quite beneficial in treating respiratory problems such as asthma and whooping cough (pertussis). They can assist with the treatment of fevers, boils, abscesses, earache and venereal diseases.
Fig leaves are able to lower triglyceride levels, which can help to prevent obesity and heart disease. Chewing and swallowing fig leaves has been known to help treat ulcers.
Due to their sweetness, they are able to be used as a sugar replacement, and they are often used in the making of jams, pies and preserves.
How to Select and Store Figs
Figs are best enjoyed when fully ripe, as their antioxidant content is at its highest then. When ripe, they should be stored in the refrigerator, where they will last 2 to 3 days. They should only be washed just before they are eaten. They should be wrapped or covered to protect them and to prevent them from absorbing odours from other foods stored there.
Figs that are not fully ripe should be stored at room temperature away from direct sunlight. Dried figs can be kept either in or out of the refrigerator, providing that they are kept in a container to prevent them from becoming too dry or hard.
February 8th, 2011
By: David Gutierrez
Giving pregnant women folic acid and iron supplements may increase the intelligence of their children later in life, according to a study conduced by researchers from Johns Hopkins University and published in the “Journal of the American Medical Association.”
The researchers studied school-aged children in rural Nepal whose mothers had previously participated in a clinical study while pregnant. During that prior study, some of the mothers had been given folic acid and iron supplements.
“We had the opportunity to follow the offspring of women who had participated in a randomized trial of iron and folic acid and other micronutrients to assess neurocognitive function and outcomes,” researcher Parul Christian said.
The researchers found that children whose mothers had received supplements scored higher on tests of intelligence, organization and fine motor skills than children of mothers who had not received supplements.
“What we showed is prenatal iron and folic acid supplementation had a significant impact on the offspring’s intellectual level and motor ability and ability during school age, which was a very exciting finding,” Christian said. “It had an impact across a range of function, including intellectual function, executive function and fine motor function.”
Iron and folic acid are both known to play important roles in early nerve development.
Although the difference in scores on the universal nonverbal intelligence test was only 2.4 points between supplemented and non-supplemented children, a difference of that scale could be highly significant on a population level, the researchers said, calling for improved prenatal care for poor communities.
Prenatal care is already known to improve birth outcomes.
“Women who receive prenatal care enjoy the lowest risk of maternal and infant mortality in history,” writes Tori Hudson in the book “Women’s Encyclopedia of Natural Medicine.”
To learn more about the importance of nutrition, read the free NaturalNews.com report “Nutrition Can Save America!” at
January 14th, 2011
The Autism News
While no cure is known for autism, researchers believe environmental factors and genetics to play a role. In fact, new findings show the duration between pregnancies may directly impact the risks of having a child with autism.
A study from Columbia University found that women who, after giving birth to their first child, quickly become pregnant again, notice drastically higher chances of having a baby with autism.
Researchers analyzed time between births and the health records of more than 500,000 children who were born second.
Dr. Thomas Frazier, an autism authority, explained that second-child autism rates are increased if the child is born between 12 months or less of the first child. The numbers from the study backed him up.
Children born between 12-24 months after the birth of a first child noticed 125 percent increase of autism cases.
One suggestion for this is that a woman may lack vital nutrients after the birth of their first child, including folate and iron. Additionally, higher levels of stress may negatively affect the health of the second-born child.
Researchers explain that a number of factors may be at fault, and additional research is being done to narrow down the largest risk factors.
December 27th, 2010
By: Jonathan Benson
A new study published in the Journal of the American Medical Association highlights the importance of getting plenty of the right vitamins, minerals and nutrients during pregnancy. The study showed that Indian women who supplemented with prenatal iron, folic acid and vitamin A produced children who were smarter and had better motor skills than children from mothers who did not supplement.
“Micronutrient inadequacy is a critical concern among pregnant women and young children throughout the world,” explained Parul Christian, Dr.P.H., from Johns Hopkins University, and his colleagues in their study paper. “Gestation and the early postnatal period are considered sensitive periods for brain development, and nutritional deprivation during this period may lead to functional impairments.”
Researchers evaluated 676 children between 7-9 years of age who had been born to various women given either folic acid and iron; folic acid, iron and zinc; folic acid, iron, zinc and 11 other micronutrients; or placebo. The team found that iron and folic acid in particular improved intellectual capacity, executive function, motor function and fine motor control.
Iron deficiency in particular is associated with negative alterations in cognitive development, which can lead to decreased intellectual capacity and under-developed motor skills. Additionally, women who do not get enough folic acid during pregnancy have a much higher risk of bearing a child with birth defects.
Foods naturally rich in iron include string beans, turnip greens, mustard greens, spinach, chard and other leafy greens. These same greens also contain high levels of natural folate, as do beans, peas, asparagus, avocados, strawberries and oranges. And zinc-rich foods include oysters, certain meats, sesame seeds, pumpkin seeds and green peas.
April 7, 2010
By Erik Meijer
Subject: aircraft condensation trails which no longer only contain water but cause persistent milky veils, possibly due to the presence of barium, aluminium and iron
1) Is the Commission aware that, since 1999, members of the public in Canada and the USA have been complaining about the growing presence in the air of aircraft condensation trails of a new type, which sometimes persist for hours and which spread far more widely than in the past, creating milky veils which are dubbed ‘aerial obscuration’, and that the new type has particularly come to people’s attention because it is so different from the short, pencil-thin white contrails which have been a familiar sight ever since jet engines came into use and which remain visible for 20 minutes at most and can only be produced if steam condenses on dust particles due to low temperatures and high humidity?
2) Is the Commission aware that investigations by these complainants, observations by pilots and statements by government bodies increasingly suggest that what is happening is that aircraft are emitting into dry air small particles consisting of barium, aluminium and iron, a phenomenon which in public debate in America has come to be known as chemtrails?
3) Unlike contrails, chemtrails are not an inevitable by-product of modern aviation. Does the Commission know, therefore, what is the purpose of artificially emitting these Earth-derived substances into the Earth’s atmosphere? Does it help to cause rain, benefit telecommunications or combat climate change?
4) To what extent are aerial obscuration and chemtrails now also being employed in the air over Europe, bearing in mind that many people here too are now convinced that the phenomenon is becoming increasingly common and are becoming concerned about the fact that little is so far known about it and there is no public information on the subject? Who initiates this spraying and how is it funded?
5) Apart from the intended benefits of emitting substances into the air, is the Commission aware of any possible disadvantages it may have for the environment, public health, aviation and TV reception?
6) What is being done to prevent individual European states or businesses from taking measures unilaterally whose crossborder impact other States or citizens’ organisations may regard as undesirable? Is coordination already taking place with regard to this? Is the EU playing a part in it, or does the Commission anticipate a future role, and what are the Commission’s objectives in this connection?”.