Where would vegetarians/vegans get a substitute of hemo/myoglobin from?

Where would vegetarians/vegans get a substitute of hemo/myoglobin from?

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As far as I understand, there is a difference in the iron absorbed from meat than from other sources like grains and vegetables.

If this is the case, is it possible that not ingesting the hemoglobin and myoglobin found in meat leads to some kind of deficiency in a protein or iron itself that creates some symptoms similar to anemia, like fatigue or headaches? Or, is the iron found in non-meat products just as viable as that found in meat-based products?

The following informations is taken this source. It also lists some references. If this doesn't answer your question let me know in the comments.

Iron is found in food in two forms, heme and non-heme iron. Heme iron, which makes up 40 percent of the iron in meat, poultry, and fish, is well absorbed. Non-heme iron, 60 percent of the iron in animal tissue and all the iron in plants (fruits, vegetables, grains, nuts) is less well absorbed. Because vegan diets only contain non-heme iron, vegans should be especially aware of foods that are high in iron and techniques that can promote iron absorption. Recommendations for iron for vegetarians (including vegans) may be as much as 1.8 times higher than for non-vegetarians.

Some might expect that since the vegan diet contains a form of iron that is not that well absorbed, vegans might be prone to developing iron deficiency anemia. However, surveys of vegans have found that iron deficiency anemia is no more common among vegetarians than among the general population although vegans tend to have lower iron stores.

The reason for the satisfactory iron status of many vegans may be that commonly eaten foods are high in iron.For example, you would have to eat more than 1700 calories of sirloin steak to get the same amount of iron as found in 100 calories of spinach.

Another reason for the satisfactory iron status of vegans is that vegan diets are high in vitamin C. Vitamin C acts to markedly increase absorption of non-heme iron. Adding a vitamin C source to a meal increases non-heme iron absorption up to six-fold which makes the absorption of non-heme iron as good or better than that of heme iron.

Fortunately, many vegetables, such as broccoli and bok choy, which are high in iron, are also high in vitamin C so that the iron in these foods is very well absorbed. Commonly eaten combinations, such as beans and tomato sauce or stir-fried tofu and broccoli, also result in generous levels of iron absorption.

Heme is a chemical compound most widely known because of it being a part of hemoglobin - the oxygen carrier in our bodies. It is, however, found in other hemoproteins such as myoglobin (muscle tissues) etc.

It is usually found only in animals - that is also part of the reason why the absorption rate of iron from these sources is estimated to be 7%-35% as opposed to 2%-20% absorption rate of iron from plant sources (which do not bind iron to heme). It can, however, be found and extracted from root nodules of some plants, notably of soy. The way folks over at Impossible Foods get their heme is by fermentation of engineered yeast - not unlike other "fake meat" companies like Quorn which use engineered and lab-grown mycoproteins.

TLDR: It is most likely grown from engineered yeast, or, alternatively, harvested from root nodules of certain plants.

Does the chemical make the burger?

“Heme is an iron-rich molecule that’s an important part of ground beef.”

When the California-based company Impossible Foods set out to replicate the smell and texture of a juicy slab of meat in a vegetarian patty, the food scientists leaned heavily on the authenticity of heme. This key ingredient is such a powerful force in the world of vegetarian patties because it’s an iron-rich molecule that’s an important part of ground beef. Heme naturally occurs in the protein hemoglobin in an animal’s blood or myoglobin in the muscle.

Since heme contributes to both the color and the flavor of meat, incorporating it into a veggie alternative makes for a far more convincing replacement. Using genetically modified yeast and a process of fermentation, Impossible Foods creates the soy protein leghemoglobin, which – as the name implies – contains heme. Wired explained the production process combines this essential molecule with a variety of other compounds chosen to convincingly replicate the aromas and textures of a traditional burger.

The result is a patty that seems far more like ground beef than other vegetarian replacements. When you throw it onto the grill, you hear an enticing sizzle, and it’s remarkably juicy when you sink your teeth in. The Beyond Meat brand has shown that it’s possible to achieve a similar effect of meat bleeding as you bite into it by using beet juice extract, but it won’t have the same smell without the heme.

A veggie burger with the right toppings is an awesome experience.

How the Type of Iron in Your Food Relates to What to Eat

One study that looked at how the foods we eat with an iron-rich meal impact how our body absorbed the iron discovered that:

“Heme iron…is well absorbed and relatively little affected by other foods eaten in the same meal. On the other hand, the absorption of non-heme iron, the major dietary pool, is greatly influenced by meal composition.”

Non-heme iron, the iron found in both plant and animal foods, is typically viewed as less threatening and less important for a hemochromatosis diet. This very same iron is the one we have the most ability to affect and change by diet.

But when I say affect, I don’t just mean in a good way. The absorption of non-heme iron can be dramatically increased by unknowingly combining it with foods that make its effect WORSE for our situation.

For example, certain nutrients may increase non-heme iron absorption from seemingly benign foods such as rice and corn two or threefold- which is the last thing we want.

But on the other hand, that same knowledge can be used to help reduce the iron absorbed from our meals.

We should be very conscientious about including the nutrients that impair non-heme iron (and one that also impairs heme iron!) absorption as part of our overall diet.

Highest Food Sources of Heme Iron

Top 10 Dietary Sources of Heme Iron (Animal-based foods):

Top 10 Heme Iron FoodsHeme Iron Content (mg per 3 oz serving)
1. Clams23.8
2. Liverwurst8
3. Chicken Liver8
4. Oysters7.8
5. Beef Liver5.8
6. Mussels5.7
7. Venison2.8
8. Extra Lean Ground Beef2.5
9. Sardines2.4
10. Lamb Chop2.1

In a more general sense, the following is a highest-to-lowest list of foods that typically have a high amount of heme iron:

  • Beef & chicken liver
  • Oysters, clams, mollusks, & mussels
  • Beef
  • Canned sardines
  • Turkey
  • Chicken
  • Fish (halibut, haddock, salmon, tuna)
  • Ham
  • Veal

Highest Food Sources of Non-Heme Iron

Top 10 Dietary Sources of Non-Heme Iron (Plant-based foods):

Top 10 Non-Heme Iron FoodsServing SizeNon-Heme Iron Content (mg)
1. Soybeans (cooked)1 cup8.8
2. Blackstrap Molasses2 Tbsp7.2
3. Lentils (cooked)1 cup6.6
4. Spinach (cooked)1 cup6.4
5. Tofu4 ounces6.4
6. Bagel (enriched)1 medium6.4
7. Chickpeas (cooked)1 cup4.7
8. Tempeh1 cup4.5
9. Lima Beans (cooked)1 cup4.5
10. Black-eyed Peas (cooked)1 cup4.3

The following is a highest-to-lowest list of foods that typically have a high amount of non-heme iron:

  • Spinach (cooked—when RAW, iron is blocked by oxalates!)
  • Seeds (pumpkin seeds, sunflower seeds)
  • Firm tofu
  • Beans & lentils (chickpeas/garbanzo beans, white beans, red kidney beans, soybeans, black beans, lima)
  • Fortified breakfast cereals (for example, Total has 18 mg iron per cup)
  • Baked potato with skin (without skin, a potato’s iron is minimal)
  • Blackstrap molasses
  • Prune juice
  • Dried fruits (raisins, apricots, etc.)
  • Nuts (cashews, almonds, pistachio, etc.)

We all have to eat, and many nutritious foods contain iron in them. Therefore it is important to understand heme iron vs. non-heme iron so we can make the best choices for our health.

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

30% fat [42,43]. Defatted soy flour with a protein content of about 50% [44], is used to make concentrates and isolate through a process known as fractionation. The concentrates specifically are extracted with aqueous alcohol or acid solvent resulting in final protein content of 70%. The isolates, which have a protein content of 90%, are produced using alkaline extraction followed by a precipitation step in acidic pH and neutralisation [45].

3.1.2. Wheat gluten

3.1.3. Legume proteins

85%) at pH 7, increased foaming capacity and good gelling ability [102]. Therefore, many researchers look at the properties of mildly fractionated legumes, that are produced by milling and air classification [77,103,104,105,106,107].

3.1.4. Rapeseed, sunflower and other seed proteins

50%) at neutral pH, however, its water absorption, emulsifying and foaming properties are similar to that of soy protein [132]. Good gelation properties are also reported [133,134], together with fibre-like connections in the gel network at low pH and divalent salt addition heat gelation procedures [135]. So far, there is limited research on the use of quinoa in extrusion processes (apart from low moisture extruded snacks). This suggests that quinoa protein is more suitable as an ingredient for sausage-type products and as a binding/thickening agent for TVP based products.

Iron and Iron Deficiencies

Iron is an important mineral that helps the body produce hemoglobin and myoglobin, oxygen-carrying proteins. Many foods are sources of iron, including beef, eggs, lamb, salmon and tuna. There are also various vegan sources of iron, including dark leafy vegetables, dried fruits, legumes and whole grains.

Low levels of iron can occur because of insufficient iron in your diet or other factors. Blood donors, long-distance runners, menstruating women and pregnant women are at increased risk for low iron levels. People with medical conditions that affect the digestive tract, like ulcers or Crohn's disease, are more likely than others to have low levels of iron. These low levels can cause dizziness, headaches, irritability, lethargy, trouble breathing and weight loss. Over time, low iron can lead to iron deficiency anemia.

Men and women need different amounts of iron. Men need 8 milligrams of iron per day, while women need varying amounts depending on their age and other factors. In general, women need:

  • 18 mg of iron per day until the age of 50.
  • 8 mg of iron per day after the age of 50.
  • 27 mg of iron per day during pregnancy.
  • 9 mg of iron per day when lactating.

If you suspect you may have low iron levels or need to supplement your dietary iron consumption, your doctor may recommend iron tablets or other types of iron supplements.

SOULCRAFT SCROLL: the Hydrohemophotophysiological Approach to end CARDIOVASCULAR Disease and Biological Aging as we know it, through Diet combined with Isometrics & Calisthenics!

Title: SOULCRAFT SCROLL: the Hydrohemophotophysiological Approach to end CARDIOVASCULAR Disease and Biological Aging as we know it, through Diet combined with Isometrics & Calisthenics! the Prism Edition.

Sections: Purpose, Introduction, Summary, Abstract, Main Text, Plants, Exercise, Exercises & Conclusion.

Author: EnQi Sang Real the Founder of the SouL

Affiliations: Amber Institute Sports Clinics of America & United Plates of America

Purpose: Indoctrination of all who come in contact using this Scroll’s information to reprioritize their lives and inspire them to movement, towards a Cardiovascular Disease free state of living. Reprioritizing our lives and adopting these principles based on Objectivity & Critical Thinking is the only way to maintain the Fervency & Zeal that is a prerequisite for the movement required to convert “Big Pictures” into “Motion Pictures“. To achieve this goal you must study the degrees and angles of this scroll Section by Section then Paragraph by Paragraph (Apprentice Instructor), then Sentence by Sentence then Concept by Concept (Teacher Instructor), then Word for Word (memorization) and finally you will be able to approach the Spirit of this Scroll (Master Instructor). These levels of study go hand in hand with the levels of physical application.

Repetition of exercise is the same with study, in the same way repetition of a exercise builds muscle the repetitious study of the scroll builds Neural Networks (pyramids of neurons). The neural networks commune with the heart through birefringence which is the process of converting light/electromagnetism into 2 beams or “sasers” (binary coding) through the calcite crystal in the pineal gland. This information is transfer into RBCs (Red House), via the Förster mechanism to be ferried through the body to the Heart for Memory.

This type of study provides depth in understanding as well as a way to categorize the way you discuss the Scroll amongst your peers ie Introduction 4th paragraph 2nd Sentence 5th word we know is Geometry

Introduction: Cardiovascular disease is the number 1 killer and those it does not kill, it weakens and makes them susceptible to other forms of illness including advanced aging. One of the most unspoken of and debilitating aspects of cardiovascular disease & DIABETES is the mutation and/or rot of the BONE MARROW. Fortunately we have identified particular plants that go way beyond the effects of Sea Moss or Chondrus Crispus alone in Bone as well as Bone Marrow regeneration. The Compounds in our Purple Phaze/Anabolic Hormone Help are able to not only stimulate AMPK activity but specifically stimulate AMPK activity in undifferentiated BMPCs.

Sea Moss has been known to contain the key nutrients to support bone formation BUT IT DOES NOT KICK START THE PROCESS TO REVERSE BONE MARROW LOSS. THE SECRETS OF CHONDRUS CRISPUS SEAMOSS ARE NOT THE OVER-EXAGGERATED MINERAL CONTENT but its uncanny ability to Burn Fat (Thyroid Hormone), Structure Water or turn water into Gel. The other key factor in “Moss” lies in the fact that it is a Starch however what makes it an amazing Starch is that it is composed of Galactose & NOT glucose. Galactose is the preferred Sugar or Carb of Neurons & Nerves.

The plants in the Purple Phaze are able to boost ALKALINE PHOSPHATASE ACTIVITY, microRNA, COLLAGEN SYNTHESIS, BONE MINERAL/NUTRIENT ABSORPTION & OSTEOCALCIN EXPRESSION, even bone lesion reversal. By stimulating the Runx2/Cbfa1 pathway and combining the piezoelectric effects of particular exercise patterns, SoulCrafting becomes OSTEOGENIC.

Modern science is only just now beginning to realize what our ancestors long ago understood in regards to remaining healthy and illness free, biology is based on Atomic Crystal Lattice Structure (we are the most advance and fertile soil on Earth). The understanding of this Geometry allows us to maintain our Vigor beyond what we know today to be the limits of illness and aging.

The Periodic Arrangement of Atoms (pockets of light mathematically arranged on the periodic table) into the Crystal Lattice Structure that supports life (electromagnetism) is the epitome of Supreme Mathematics in Living Geometry. Chemistry is simply the addition and subtraction of groups of these Atoms (Atoms max out at 120 electrons). Biochemistry is this same process in the living. Time is an imaginative subset of Mathematics that is UNCONNECTED to living systems! Time does not govern Biology, hence age is really just a number that is meaningless!

In the previous paper titled Water and Melanin we did not mention the elephant in the room as it was hidden in plain sight pressure on our physique (Hormesis)! From the beginning of time our daily sustenance created a pattern of exercise that luxury has stripped from us. The problem with that is our literal foundation is tied to the external pressure our environment gave us being piezoelectric creatures. In truth, our longevity is tied to this coupling of pressure as it controls our blood production, immune system production & stem cell production.

SoulCrafting is the process of Greening (SWADJ) by Quantifying Light by Number in order to experience the full spectrum of Life. Life is the structuring and organizing of electromagnetism into ever complex coherent systems.

Summary: Without a proper plant based diet and exercise we are facing premature death in the same way fish flopping around out of water are. Hydrohemophotophysiology is the modern day cutting edge science extrapolated from the Ancient Masters systems of bone and blood health combined with physical labor. Cardiovascular disease is the number one killer largely due to the dependance of the Cardiovascular and Immune systems on the Skeletal system which is being not only neglected, but sabotaged directly and indirectly. We, unlike almost any other organization formed around health, have united the development of the External Muscle (weidan) & the Internal Muscle (neidan) to address Cardiovascular & Metabolic Issues.

Luxury and modern technology has eliminated the daily need for physical labor which robs bone of the nutrition absorption on switch that is piezoelectricity and our toxic diet is simultaneously, leeching minerals from the bone daily to maintain blood hydrogen density or PH. This light trap causes a steady leak of light which overworks the Mitochondria and creates the illusion of Biological Aging. These challenges to the body lead to the shuffling of genetic “information” (transposons) that becomes what we experience as Endogenous Virus/ RetroVirus (AntiViral Kit). Viruses are seen as simply proteins carrying genetic information, typically active viruses travel via the Red House (circulatory system) or the Blue House (lymphatic system). MicroRNA (22 nucleotides) influence dna/rna expression, stem cell differentiation, bone development and “endogenous virus” production among many other factors…

With close scrutiny of the Western Medical system, Holistic Science and our Ancient Sciences we have identified and reinvigorated the technique of carefully crafting the essence or life force, which can be harnessed to extend or protect life, potentially liberating billions of dollars in the economy not to mention the anguish and emotional burden placed on families due to medical bills as well as premature death.

Abstract: The fallacy of Biological Age should have fallen on its face a long time ago when we discovered the speed at which cells renew themselves. The fallacy of Biological Age blocks the role of pigments ie. HEMOGLOBIN, NEUROGLOBIN, CYTOGLOBIN, MYOGLOBIN, PHEOMELANIN, BROWN EUMELANIN, BLACK EUMELANIN, MELANOPSIN, RHODOPSIN, LUTEIN, ZEAXANTHIN, CHROMOSOMES (CHROMA/COLOR – SOME/BODY), BLACK NEUROMELANIN (DOPAMINE), BLUEISH NEUROMELANIN (NORADRENALINE/LOCUS COERULEUS), PHOTOPSIN, NEUROPSIN, PANOPSIN in Immunity including for example the role of the Bone Marrow (ALSO PIGMENTED) in the Skull with Inflammatory Brain Disease and/or NeuroGenesis. The Ancients talked about leading Qi or Chi to the Brain, well we know today its these pigments which carry the “Qi”. This Chi is really referring to the illumination created by oxygen and the various forms of Phosphorus & Phosphates in the Prisms we call Cells.

Under closer scrutiny Biological Aging seems almost ridiculous when we take note of the Methyl Marks & Telomeres effect on Histones or the more simple fact that almost all of your body’s cells are renewed on avg within 7 years (couple days up to 16 years), the fallacy becomes clear. The problem then becomes if we understand that fallacy, how do we counter these components that are creating the illusion of Biological Aging & Disease.

Main Text: When a human skeleton is newly formed it is 80-100% BioActive regarding the Bone Marrow vs Bone Rot or Bone Adipose Tissue, which results from epigenetics, Haplotype differences, exposure to toxins, lack of stimuli etc… and does not produce “life”. BioActive Bone Marrow is able to produce RBCs, WBCs, facilitating immune molecules (AntiBodies, Immunoglobulins etc..), Stem Cells (all types), BMP, Electromagnetism all while maintaining Blood PH. With good nutrition the cells are renewed which renews the tissues, glands, bones and organs of the body keeping the home of the Soul (the living light) balanced between oxidation and hydration. The BioActive Bone Marrow supplies the body with what we know of as “LIFE” as the BioActive Bone Marrow rots and is converted into Bone Fat your Blood Supply, Immune System Supply & Stem Cell Supply shrink effectively “aging” the body.

This delicate balance between oxidation (Fire/Li) and hydration (Water/Kan) is demonstrated between the layers of conductive material and insulator material that allow electromagnetism to permeate the crystal lattice structure filled with the gel we know of as H3O2 or Structured Water. The true practice of a Holistic Life is to craft the Soul everyday through exercise and diet consciously building the body cell by cell to control the behavior and the number of the Mitochondria as well as the Expression of the nDNA.

Water plays an integral role in the life and function of the Bone & its Marrow. Water as a Gel in its H3O2 form, exists as Diamagnetic Hexagonal (Star of David Shape) Molecules which because they are 3D function as Prisms. The effect of having a diamagnetic gel inside and outside of a piezoelectric crystal is the constant production of Charge. This Currentonly exists in active Bone & is the key to the health of the special pigment tissue we call Marrow. The 3,4,5 triangle of Pythagoras or the 47th problem of Euclid can easily be converted to a RIGHT ANGLE PRISM, just as sidebar or food for thought.

ELECTRONS move from the breath into the Blood and then the Kidneys, which function as the Scale of Ma’aT to measure the electricity (symbolized as the feather or SHUuT) or PH in the Blood. When there is the slightest hint of a potential drop, the Bone Marrow is signaled to either produce moor RBCs or release minerals to buffer any acids, in some instances the bones are called upon to do both over time weakening the Skeletal system. The Skeletal System functions as an economy with Bioelectromagnetism or Light as its currency. When one is practicing the Art of SoulCrafting she or he is constantly contributing to the Bank or Skeletal System which is noticeable in two major ways 1) Bone Density & 2) Actual Active Bone Marrow vs the Bone Rot or Bone Fat. Many Isometric & Calisthenics practitioners ignorantly refer to repetitions of exercise as “GETTING MONEY” not actually knowing how SCIENTIFICALLY ACCURATE (pure genetic memory) they are, however exercise alone does not comprise this Art form.

There are many people who would point to various Ancient or Sacred text and insinuate they used the number 33 as a mnemonic device ie.. Jesus Transition at age 33, Trayastrimsa 33 Gods, Elohim 33 times in the early text of Genesis, the Lunar/Solar Cycles of 33 day etc… to refer to the 33 Vertebrate. My favorite mnemonic device is the Djed Pillar with its electromagnetic current simply because it not only functions great in “story” but the insulator/conductor in a mineral salt medium science is still articulated. This gives even a novice a basic understanding of how cerebral spinal fluid coating the vertebrate & discs function. There are 31 pairs of nerves originating from 124 nerve roots that connect the rest of the body to the spine. This is the center for Muscle Function.

Another key piece of this puzzle is the fact that the top of the spine is THE MAIN CENTER OF BRAIN FUNCTION. Traveling up the spine it becomes the BrainStem, which then becomes the Medulla (BONE MARROW) Oblongata (OBLONG SQUARE or RECTANGLE) which contains the Brain Pyramids, culminating in the MidBrain which translates all the information from Body to Brain & vice/versa. The Master Gland aka the Pituitary Gland home of the Soma is a outgrowth of this “BONE MARROW”. This is the major understanding to get from this, the most important aspects of your body are protected by Bone. When we are first conceived we are just 3 levels of fleshor cells, however as we develop all of the body’s stem cells are ENTOMBED in bone for protection. Your youth is in your bones literally! New Neurons and Glia cells to protect them, come from this Marrow all your life, bone marrow rot is the cause and key to healing “aging” brains.

The two major elements/minerals that are the primary catalyst and instigators of Bone Marrow are two main components of Swadj Mommatomix, Phosphorus & Hydrogen.

PLANTS: Genesis 1:29 – 1:30 (Dr. Sebi Source) Before the “Transgression” this Plant Based diet was based around “EVERY HERB BEARING SEED” ie.. Melons, Grains, Succulents, Nuts, Seeds, Legumes… & “EVERY TREE, in the which is THE FRUIT OF A TREE YIELDING SEED” ie.. Citrus, Palm, Sweet, Acid, Neutral Fruits finally the “Herb of the Field” (Medicinal Herbs & Greens post transgression) were added ie.. Mustards, “Kales, Turnip, Cabbages, WaterCress, Sprouts, Artichokes, Lilies (Onion/Garlic).

Surat al-Baqarah 2:168 “Oh, you people, eat from the earth what is halal and tayyub (Wholesome/Lawful & Pure), and follow not the footsteps of the Shaytan”.

The Burnt Flesh of Dead Animal is NOT Wholesome, Clean or Pure. Can plants be “meat”? If we are talking nutritionally not only do all of the essential Amino Acids originate in plants but we can also get Saturated Fat to build our cholesterol & myelin sheath from Palm Oil, Coconut (Oil & Meat), Avocado and Cacao.

Fats (joint health), Proteins (muscle synthesis) & Carbohydrates (energy) are referred to in the Health/Fitness world as “Macro” nutrients because you need “alot” of them daily conversely Minerals, Vitamins & Water are referred to as “Micro” nutrients because you only need them in small amounts. Problem. Everyone who hears this, uses these terms to set their perspective which obviously set the wrong IMPORTANCE level for Water, Vitamins & Minerals. To add gas to the fire there are many nutrients that are neither Macro or Micro but are vitalie.. PIGMENTS. Pigments are mostly mislabeled AntiOxidants like Zeaxanthan & Lutein (in our Ocean Steak compound), which without a daily intake you go blind from Macula Degeneration. Blue Light speeds up this syndrome by destroying the Lutein & Zeaxanthin sitting in the Plasma of the Eye.

If that isn’t bad enough they promote sweating without any way to replace all of the “micro” nutrients loss during sweating. Gatorades & Powerades may have 4-8 micronutrients to replace the 30+ plus your losing (problem), however those drink use Artificial Colors that damage nDNA & mtDNA. One of the reasons we use Momatomix is because it replaces every known mineral the body needs, all the Aromatic Amino Acids etc…

The first thing to understand about muscle synthesis and bone density is they both require proteins. Proteins are chains of Amino Acids most of which can be created in the human body, however the essential Amino Acids can not be produced in the body. This fact is often overlooked and people think the other animals are somehow different, but they are not, ONLY PLANTS PRODUCE THE ESSENTIAL AMINO ACIDS, MOST IMPORTANT ARE THE AROMATIC AMINO ACIDS. The Chlorophyll family of pigments create the Green color we associate with a plant based diet or a forest however the green is so biologically potent because it houses & masks many other pigments that blood plasma, bones and muscles need ie.. Lycopene (a carotenoid), any one or all of the 300+ Anthocyanins, Anthoxanthins, Isoflavones just for example there are many moor all of which can be found in Ocean Steak (the Vegan B12, Vegan Protein, Vegan DHA, Iodine & Glutathione Compound)….. most of which function in the body as additional light carriers, electron carriers, redox agents or anti-oxidants.

It’s important to keep in mind that the Bones are roughly 1/4 to 1/3 water, the kidneys are 4/5 water and the muscles are 9/10 water. This becomes hyper relevant when you understand that the water in the human body is NOT the same as bottled water or the water that comes out your sink.

The water in your body is very thick and must be structured by light & plant fiber, plant pigments and other phytonutrients. MUSCLE IS ONLY 5-20% PROTEIN & 80-95% WATER!

*Strive to drink a 1-2 Gallons of Water per Day, exercise will increase your “Thirst”. The increase in water is required to cleanse the muscles, organs, tissues, glands etc… (Spring, Artesian & Glacier are Best). Water however is NOT sufficient to replace what is lost during sweat, you can lose up to 50 different types of nutrients during sweat. If this is not carefully replaced (we use Swadj Momatomix) you will tax the reserves of chemicals responsible for the production of strength internally and externally.

THE PROCESS OF BUILDING MUSCLE & BONE = THE PROCESS OF DESTROYING FAT especially when combined with a diet that does not push the mTOR pathway into cell division like the fiberless (MEAT & DAIRY) programs many fitness professionals market. Arginine & Methionine heavy foods/supplements can activate Viral Replication and slow down Sirtuin activity, so they should be avoided. Fiberless food destroys metabolism and is a larger cause of Metabolic Disease than “Sugar”.Carbohydrates are a natural source of Energy for Sustenance. Deciding to eat Plant Based is deciding to eat a Diet based on Fiber. Plant Fibers form the basis of what structures Water, develops & nurtures the MicroBiome, Controls Cholesterol Metabolism, Blood Sugar, contributes Plant Pigments and much moor…

The other Big Key to speak to Meat is simple, in order for meat to be considered Nutritious it must be consumed Raw or partially Raw. You are not a Carnivore eating Baked or Fried Cows, Turkeys, Chickens or Fish, you are a Necrovore. A Necrovore is a person who consumes rotten corpses. Carnivores eat Raw or partially Raw flesh. When Flesh is heated it produces the MOST TOXIC substances on earth for the Human Body Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons.

Plant Based nutrients are the key to activating the system of renewal & regeneration in the body, the major system being the Sirtuins. The mystical number 7 in human biology represents the Sirtuins simply because there are 7 of them which work to renew or baptize every cell and structure in the human body.

The Sirtuin Proteins are all Enzymes that are dependent on a particular class of Nucleotides called NAD or Nicotinamide Adenine Dinucleotide (NAD & NMN are in the Purple Phaze) which synergistically works with Resveratrol (HISTONIC COMPOUND) to activate ALL 7 SIRTUINS, AKG & cAMP. Plant Nucleosides & Nucleotides are the basis for all AntiViral & AntiRetroViral drugs.

When these practices are combined with the culture and customs developed via the conscious consumption the Order of the SoulCraft practices, the FOXO pathways are stimulated. The FOXO pathways have been discussed and documented heavily as the progenitors of all the benefits associated with Calorie Restriction. The Art of SoulCrafting has revived the Ancient & Modern science of Crafting the Soul for true success while “living” which results in a successful “death”.

Square – as a noun its a nutritious meal that contains all of the nutrients your biochemistry & dietary goals require, as a verb is the act of eating super strict or living your best life. A unhealthy meal is called Making a Mess on your Apron. We are moving away from terms like “Cheat” as they imply that it’s possible to fool yourself or God which we should know is NOT possible.


ENROLLED TO BECOME CERTIFIED ELITE CALISTHENICS SPECIALISTS because we actually put health and longevity before the aesthetics of external muscle or likes on social media. This Order is about recombining Health with Fitness to facilitate the Soul & Spirit.

The elephant in the “performance” room are the tendons and joints. No matter how much Power the muscles produce they are still bound by the restrictions of the Fascia, Tendons & Joints. The problem with that is the Muscle recover and build “strength” in days & weeks. The Fascia, Tendons & Joints take weeks and Months to match the muscles. Only Calisthenics & Isometrics allow for the coupling of the Muscle and Tendons to grow together, we have taken particular interest in this disparity when creating our system, our culture & our customs.

The Muscles are largely misunderstood and could better be understood as the mechanisms which produce Light from Phosphorus or the tangible machinery of the Soul System. All muscle and bone cells are highly electromagnetic and use various forms of Phosphorus for fuel, growth and as a means of communication. PHOSPHORUS IS THE LIGHT BEARER and is often misunderstood in the diet. In my LANDMARK discovery that the BODY DOES NOT RUN ON ELECTRICITY & INSTEAD THE BODY RUNS ON LIGHT, which earned me the title Founder of the Soul (FOTS) I highlighted the scientific underpinnings of a huge blunder that creates the illusion of dietary “PROTEIN”. Achieving higher levels of true health is about changing the body and biochemistry to support More Light. THE CHOICE OF CIRCUMSCRIBING SPECIFIC PARAMETERS OF DIET AND EXERCISE FOR HEALTH & LONGEVITY IS LITERALLY THE QUEST FOR MOOR LIGHT.

Many people attempt to consume a plant based diet and quickly return to meat because they notice a huge drop in energy… they quickly go back to eating meat and notice their strength return. This HUGE BLUNDER contributes to cardiovascular disease and cancer exponentially! What they don’t know is that they are experiencing a drop in creatine which recycles Phosphorus in the muscles. Eating flesh carries the creatine from the Animal into your system helping to recycle phosphorus, when you stop eating meat that creatine level drops initially. Fortunately Calisthenics & Isometrics kick starts MitochondrialBiogenesis which over time naturally raises the body’s creatine levels.

MitochondrialBiogenesis is the key difference to the Muscle Retention difference in weightlifting and calisthenics practitioners, the exponential increase in Mitochondrial density to produce more power (from calisthenics/isometrics) vs the activation of the mTOR pathway (from weightlifting) with its cellular division stimulation, creates longer lasting muscle and more pronounced bone marrow changes. This alone makes Calisthenics/Isometrics a much healthier form of exercise but theres moor…


In the Ancient World the God Bacchus was based on Ausar or Osiris, there was a contemporary dietybased on the same Biochemical Mnemonic device in “India” his name was Soma. Osiris & Soma were known to save and civilize the world through use of plants, the Grape in Osiris’s case and an unknown plant identified as Soma in the case of “Soma”. Fortunately Egypt/Kmt left very detailed and clear records, so with the help of modern science we have been able to identify the BioChemistry.

Science has identified the Sirtuin family of “proteins” as the source of regeneration in humans regarding nDNA, mtDNA, Bone Marrow etc… the list goes on. One key nutrient Resveratrol has been shown to activate Sirtuins to renew the body from the inside out. Resveratrol is found most plentiful in the Grape of Osiris. Taking this a step further I ran into a problem I needed to find a concrete link in the BioChemistry to Soma, at least enough to satisfy my curiosity. I found it examining the Lotus which is replete through Ancient Egypt and the Indus Valley home of Soma.

Resveratrol is a Tyrosine analogue. Resveratrol is known to extend the life of the Telemeres! Lotus has the highest levels of Tyrosine of all plants.

Soma is a extract of a mysterious plant that is known to renew the flesh. The problem is that to the uninitiated that have not spent any time studying the Soul, the plant of the Soul is unknown to them. The plant of the Soul has always been referred to in allegory to keep its identity secret to the profane. The Lotus in many instances like the “Soma” has been used in this way. The actual Flower of the Soul is the Brain with its stem growing in the living waters of the Human, the flesh being the most profound “soil” on Earth.

Resveratrol is a Tyrosine analogue (the focus of our Histonic Compound for Histone health).

Lotus has the highest levels of Tyrosine of all plants. The extract of the Lotus for further link with the Legend of Osiris known as the Perfect Black, induces Melanogenesis or Melanin Production (just an fyi).

Soma is the extract of the Brain that renews the flesh continually when “pressed” or pressured, through the proper application of FORCE or Reverse Enertia we call Hormesis Training. Somatotropin is the Tyrosine based Hormone that is produced from the Brain that continually renews the body. Melanin Concentrating Hormone stimulates Somatotropin (& fat loss). Sunlight absorption boosts testosterone. Melanophores have been identified as Smooth Muscle Cells in disguise.

Tyrosine is also at the center of your Metabolism in your Thyroid health. Tyrosine combines with Selenium & Iodine to control your entire Metabolism so Tyrosine is possibly the most important Aromatic Amino Acid to consume daily. Sidebar Aromatic Amino Acids ARE ONLY PRODUCED IN PLANTS (via the shikimate pathway the target of GMO)!

We recommend based on the accumulation of these Ancient & Modern Measures to practice your Isometrics and Calisthenics out doors.

Isometrics is a form of exercise involving the static contraction of a muscle without any visible movement in the angleof the joint”.

Calisthenics is a form of exercise consisting of a variety of movements that exercise large muscle groups, such as running, standing, grasping, pushing, etc. These exercises are often performed rhythmically and with minimal equipment, as bodyweight exercises”.

1. We recommend the sets be done for 60 reps at max speed (1 second per rep). Master Trainer Level (Elite Calisthenics Certification & Mastery of the SoulCraft Scroll required). Proof is simple, you should be able to perform 60 pushups, situps, dips, chinups or pullups in 1 minute & survive a live Q & A session of your peers. To be a complete master you must master every basic calisthenic. The true Master must return to the level of Apprentice once the exercises become too easy to continue to crack the Lactic Acid Threshold in a timely fashion.

2. If at least 60 reps at 1 second per repetition is not yet possible we recommend slowing down the first rep to 60 seconds between the concentric and eccentric in any combination you can, and continue on to perform 10 sets this way of at least 20 reps. Teacher Trainer Level (Elite Calisthenics Certification required). For clarity only the 1st rep is done in slow motion the following 19 reps are regular pace.

3. If thats not possible (actually even if you can do the first two) we recommend just using a isometric hold for 60 seconds and continue on to perform at least 10 sets this way. Apprentice Trainer Level (no certification required). Before this Level is Beginner.

*In order to maximize results you must develop a type of XRAY VISION or XRAY IMAGINATION, during your exercises you must practice visualizing the inner workings of the muscles you are activating this is BEYOND MIND/MUSCLE connection.

Our goal is to not waste any workouts! Apprentice level training still allows you to tap into the regenerative pool of compounds your body produces with NO joint pressure and very little strength, by just holding calisthenics postures for 60+ seconds. Teacher level training is the next step, you’ve built enough muscle fiber integrity, oxygen storage & nerve integrity to do the 60 second hold and then complete 19 regular speed reps (of chosen calisthenic). Master level training is different there is no hold you break the Lactic Acid Threshold with pure speed, joining motion with aerobic & anaerobic work.

At each level you are not only triggering the “Soma”, testosterone, IGF1, Thyroxine/ Triiodothyronine and burning fat but you take control over Myostatin and Follistatin. Myostatin microRNA and Follistatin microRNA control muscle fiber growth which indirectly controls bone density/fat.

This is the proper pathway to empty Fat Cells and reverse Bone Rot. These 3 adjustments or patterns of movements when done alone or together will make sure the proper Lactic Acid Threshold is reached to trigger the release of Somatotropin with each set of exercise performed. This biochemical cascade also activates the Leydig cells to convert cholesterol (COAL ESTER OIL) into Testosterone (Anabolic Hormone Help compound). This in turn has a major effect on IGF1, in fact, this pattern of exercise produces IGF1. In the presence of Testosterone & Somatotropin the Fat released from Fat Cells is converted to Gas for energy purposes but also stimulates the liver to produce IGF1 (maximized by our Purple Phaze & Chromium/Vanadium Compounds). Cellulite development is a outward sign that the Liver, Fascia & Muscle are being overwhelmed by fat. Keep in mind cholesterol is a key component of ALL HEALING VITAMIN D & ANABOLIC HORMONES are metabolites of Cholesterol.

This pattern of working the internal, external & cardiac muscle also maximize endorphin & dopamine production which make exercise “ADDICTIVE“. Dopamine provides a cheat code for Somatotropin because it increases the amount of Somatotropin released by the pituitary gland. The more you work the moor dopamine and “soma” however they cross catalyze one another which is as previously stated a super CHEAT CODE! (Water Melanin Nootropic Dopamine compound)

In the Purple Phaze we have added Willow Bark to reduce inflammation, maximize BLOOD FLOW and keep the pain receptors sensitive. We pay particular attention to the nerves which function with HEMOGLOBIN, NEUROGLOBIN, CYTOGLOBIN & MYOGLOBIN as energy storage/delivery system. This system is largely the key difference in the behavior of “Slow Twitch” & “Fast Twitch” muscle fibers.

Aerobic exercise (burns sugars mostly) is any type of cardiovascular conditioning. It can include activities like brisk walking, swimming, running, or cycling. You probably know it as “cardio.” By definition, aerobic exercise means “with oxygen.” Your breathing and heart rate will increase during aerobic activities. The primary target of Aerobic Exercise is Slow Twitch Fibers. Slow Twitch Fibers have a high Mitochondria, Capillary & MyoGlobin count which gives them moor Oxygen for energy production, great for long bouts of physical exertion like a marathon or a couple hours of sexual intercourse but not good for explosive movements or to push the Lactic Acid Threshold. Slow Twitch Fibers are ATPase poor so Oxygen is the main fuel source. Slow twitch muscles will recruit the Fast Twitch muscles once they are depleted, so there is a point where even Aerobic Exercise becomes Anaerobic Exercise. Slow Twitch muscles don’t physically grow as fast or large as Fast Twitch however their growth is based in oxygen storage, the more you work them the more effective the pigments become with oxygen management.

Anaerobic exercise (burns fatty acids mostly) is a type of exercise that breaks down glucose in the body without using oxygen, as anaerobic means “without oxygen”. In practical terms, this means that anaerobic exercise is harder but shorter than aerobic exercise. The primary target of Anaerobic Exercise is Fast Twitch Fibers. Fast Twitch Fibers have low Mitochondria, Capillary & MyoGlobin count but they are loaded with ATPase which gives them less Oxygen for energy production however they are great for explosive movements or to push the Lactic Acid Threshold. The ATPase allows maximum Light production via ATP recycling. These qualities are what set Fast Twitch muscles apart, Fast Twitch Muscle Fibers grow FASTER & LARGER than slow twitch offering a moor pronounced effect on BioChemistry.

*Joint Rotations time should be taken daily to simply rotate the basic joints ie.. toes, ankles, knees, hips, shoulders, elbows, wrists, fingers and the neck, this is great for fluid/gas exchange in and around the joint!

Our system of exercise combines the benefits of Aerobic & Anaerobic exercise to maximize oxygen/electron utilization known as Redox while constantly hitting the Lactic Acid Threshold to maximize IGF1, Testosterone & Somatotropin release combined with activation of the complete Reward Circuit in the Brain. I think thats why jumping rope and swimming are so amazing because it’s both types of workout and works all muscle alike.

Harvard University stated that 10% of your total body fat is Visceral Fat, the Most Dangerous Fat in the body.

Visceral Fat – Fat that smothers the organs and grows in the organs disrupting your BioChemistry. Visceral Fat helps to grow Bone Fat or Marrow Adipose Tissue. Many times “Stubborn Belly Fat” is Visceral Fat that accumulates in and under the body’s Apron. We all have an Apron that covers our Abdomencalled the Omentum or Greater Omentum. Nice Abs = Clean Apron!

Subcutaneous Fat – Fat just beneath the skin, unhealthy yes but not as harmful as visceral fat. Being in “In Shape” is between 9-18% for women & 3-12% for men in general.


Many people quietly suffer from rectal prolapse (colon comes out of the anus) in silence, they either switch to baby wipes instead of toilet tissue or they go have surgery. Belly Fat & Dehydration are the culprits behind this silent epidemic and much moor. The Core/Toroid is particularly plagued by fat causing atrophy to the Pelvic Floor, Erector Spinae, Psoas, Lumborum (Pillars of the Spine which Establish Stability and Strength) & Multifidus as well as the Transverse, Obliques, Serratus, Rectus, Inguinal. This Fat build up causes the loss of Geometry in the entire body resulting in back pain, nerve damage, brain/heart trauma and even organ failure!



The Brain will constantly Reward you because this type of Culture & its associated Custom’s effects on fat storage. Our Culture & its associated Customs allows one to maintain a high enough Basal Metabolic Rate and plasma pigment level to obliterate visceral fat from in & around the organs. The also keeps the Cytoplasm clean and the Microtubule system free from debris for Light production. This is a major victory in Anti-Aging as the body will neutralize floating stress hormones & lower production of stress hormones which allows FOLLISTATIN, IGF1, Testosterone & Somatotropin to be maximized.


Exercises: The Toroid or Core of the body and its extremities exchange “energy” all the time. Working the extremities starts always with the inner core Heart/Brain Axis and then radiates to the extremities where informationis converted to various types of energy, which is radiated back towards the outer core. This type of internal radiation happens over and over until the “energy” dissipates. This radiation is what causes the “after burner” effect or elevated Basal Metabolism Rate spoken so highly of.

Inertia – a property of matter by which it continues in its existing state of rest or uniform motion in a straight line, unless that state is changed by an external Force.

Force – A force is a push or pull upon an object resulting from the object’s interaction with another object. Whenever there is an interaction between two objects, there is a force upon each of the objects.

Gravity” – also called gravitation, in mechanics, the universal force of attraction acting between all matter. It is by far the weakest known force in nature and thus plays no role in determining the internal properties of everyday matter. The quotations are there so we don’t debate the existence of gravity and we can use it as a simple adjective to describe a phenomena.

Motion – In physics, motion is the phenomenon in which an object changes its position over “time”. The quotations are there so we don’t debate the existence of time and we can use it as a simple adjective to describe a phenomena.

Momentum – the quantity or force of motion that an object has.
Strength – ability to withstand an applied stress or force without failure (Hormesis training

Power – the rate at which work is done (or energy is transferred).

Energy – the capacity for doing work.

Work – the process of energy transfer to the MOTION of an object via application of a force.

Torque – a Spiraling force that causes rotation.

Torsion – the motion of Spiraling itself as a result of Torque.

Pulling Exercises are “Attractive” and work with inertia to build strength ie… Chin-Ups, Pull- Ups, Inverted Rows etc…

Pushing Exercises are “Repulsive” and work against inertia to build strength ie… Push-Ups, Dips, Squats etc…

Motion Exercises are Dynamic and maximize Torque to push the ability of the body to synchronize muscle contractions, oxygen storage/transport, lactic acid metabolism and hypertrophy ie.. Sprints, Jumping Jacks, Jump Rope, Power Skipping etc..

Anti-Gravity Exercises are Isometric but all isometric exercises are not anti-gravity so we are referring to planks, squat holds, leg raise holds, superman planks on your belly etc…

Power Exercises are lower body exercises ie.. Squats, Lunges, Calf Raises etc…

Morning Light(holding a squat position with a PRX hold, arms fully extended) with PRXcombines Power, Anti-Gravity & Pulling with XRay Imagination to kickstart the metabolism, neurochemistry, anabolic hormone cascade, boost detoxification and more in a 60 second “time” frame.


*Cleaning & Folding your Apron!

Equipment: PRX, Jump Rope, Running Parachute, Water (Swimming)

Conclusion: Various studies have shown that particular patterns of exercise and diet can regulate endothelin-1, plasma d-dimer, plasma ceramide & plasma renin levels. Endothelin-1, plasma d-dimer, plasma ceramide, plasma renin & bone density levels differ among haplotypes however we have a system that meets the needs of all walks of life.

Our Sensory Systems via Proprioception, Nociception, Exteroception, Interoception, Mechanoreception, give us the ability to regulate and be the Master Builders of our Temples. Photovoltaism (converting light into energy), Chemluminescence (producing light from minerals) & Electrochemical (producing electricity from minerals) Bioelectricity are the true sources of Strength. Strength has to be understood as a result of neuromuscular activity in order for our Culture & Customs to properly translate into the production of Physically & Cognitively fit Centenarians. Strength is a combination of electrical stimulation through the nerves (long neurons) and muscle fiber recruitment.

Calcium – Primary mineral for muscle contraction.

Magnesium – Primary mineral for muscle relaxation.

Sodium – Primary mineral for extracellular nerve/neuron electric potential.

Potassium – Primary mineral for intracellular nerve/neuron electric potential.

The interior of healthy nerve cell are always (usually) negatively charged about -70mv. To create an action potential, khemicals (electrolytes) carry a positive charge into the cell which reverses the charge to +40mv. This is a cornerstone in the foundation of “strength”. These and many more electromagnetic phenomena are what we interpret as strength. This product of the external muscles is designed to be transferred to the interior muscles (organs) in order to keep them “strong”. Our goal for longevity is contingent on the integrity of the internal muscles.

In skeletal muscle there has been documented the difference between training max. strength (max. strength possible during workout) & competition max. strength (max strength possible with “emotional excitement”), there is a 10-35% difference in strength output from the conversion of emotion into power (evidenced by elevated heart rates & cardiovascular stress). The Brain, Heart & Spine are the centers of strength, we naturally train all of our lives to build neural networks that allow us to control our external muscle, we have to begin to consciously strengthen our internal muscles (ORGANS).

The way we approach the development of the external muscle allows us to produce sufficient mitochondria and power to maximize full Motion Exercises which activate and push all of the internal organs to work, beyond the basal rate of exertion. Intensity levels on Motion Exercises should be gauged very carefully as to not exceed the fuel for PhotoVoltaism, Electricochemical Bioelectricity & Chemiluminescence. Intensity levels on Motion Exercises must also follow a strict observance of regeneration, as to not break down tissue (cell groups) faster than they can be replaced. Understanding the roles of Nutrition, Cellular Communication & Mitochondria in Strength is the key to organ integrity and longevity.

Today’s (2020ad) leading Killers are Heart and Brain disease, in that order. The key that we need to focus on that unites the Heart & Brain are the Mitochondria. The highest concentration of Mitochondria in humans are in the Heart & Brain it’s what separates us from the Primates. The beautiful thing is that we can control the behavior of our Mitochondria population via Diet & Exercise, which translates largely into controlling our NeuroChemistry, CardioChemistry & overall BioChemistry. Poor habits and customs lead to the Mitochondria contributing to visceral fat deposits in the cells and tissues.

The Leading cause of Cardiovascular Disease is Type 2 Diabetes (metabolic disease), the primary symptoms are a combination of Leptin & Insulin Resistance. These Exercises have been demonstrated in multiple “clinical” studies to increase Leptin & Insulin Sensitivity. During intense exercise routines where Sugar & Fat are being used as fuel, the Gas we exhale serves a vital function on its way out. These Gaseous end products of Metabolism lower A1C levels by reversing the damage from Advance Glycation End Products & clean RBCs.

A1C is a blood test for type 2 diabetes and prediabetes. It measures your average blood glucose, or blood sugar, level over the past 3 months. The A1C test measures the glucose (blood sugar) in your blood by assessing the amount of what’s called glycated hemoglobin. Hemoglobin is a protein within red blood cells. As glucose enters the bloodstream, it binds to hemoglobin, or glycates”.

Advanced Glycation End products(AGEs) are harmful compounds that are formed when protein or fat combine with sugar in the bloodstream. Biochemistry of AGE, Glycationis the non-enzymatic reaction between reducing sugars, such as glucose, and proteins, lipids or nucleic acids”.

Sitting for prolonged hours can lead to poor circulation throughout the body.
Once circulation slows down due to sitting, your blood remains in the feet and legs, ultimately reducing blood flow. For those suffering with nerve pain, the lack of nutrients and oxygen from a proper blood flow can be harmful. Diabetes causes blood vessels of the foot and leg to narrow and harden”.

The Longest Muscle in the Human Body is the Sartorius, the Gluteus Maximus & the Quadriceps (4 braided muscles) are 2 of the top 3 Largest Muscle sets in the body. You also have the Iliopsoas which connects the thighs to the Abdomen. The Hamstrings (3 braided muscles) are the muscles at the back of the thigh. Gastrocnemius & Soleus connect the feet up to the knee. The legs should be worked DAILY, not always heavy Anaerobic routines, you need to recover but Aerobic work should never be skipped. Apart of this physical, mental & spiritual work is recapturing the essence of being Youthful, so if it’s not sore work it!

Your legs are built to funnel energy from the ground (feet) up to the Torso (Toroid) for distribution throughout the rest of the Upper Body. Carbohydrates, Insulin etc.. are sent to the lower body to feed the muscle tissue. Not using your legs daily greatly changes your health for the worst.

*Females need push-ups for Breast Health to reduce the risks of Breast Cancer. Males and Females need the stimulation of Jumping on the Testicles & Breast. Aerobically doing Calisthenics & Isometrics will strengthen the internal organs ie.. the Lungs, Brain, Diaphragm/ Toroid, particularly the Heart (Magnetism), which is the focal point of Cardiovascular disease.

These are not random facts, the Skeletal Muscle is the largest determinant of Blood Sugar, Insulin, Glycogen & Leptin Metabolism in the Human Body. Luxury & Technology are just as large a contributor if not a larger contributor to Type 2 Diabetes & Cardiovascular Disease as Processed Foods. We have changed over 100,000 lives with Diet & Nutrition, we have done what many consider to be impossible, Healing. Creating and Participating in a Culture with Customs that combines the proper Exercises with the proper Diet & Nutrition, will end the reign of the World’s #1 Killer.

Stomach Growling & the Post Workout Window – if you provide the body with all the proper nutrients Stomach Growling & the Post Workout Appetite can be used to shed fat, however many people fall victim to trends and the inner voice of food addiction, leading them to weaponize their new workout routine against themselves. If being moor healthy is your goal do not EAT A WHOLE BUNCH OF FOOD OR DRINK HIGH CALORIE SMOOTHIES with the justification of Post Workout blah blah blah. Instead, allow that window of fast Metabolism to clear the blood of sugars and insulin while also allowing the Cells to cleanse themselves. Those lil windows 30-45 minutes post workout can be seen as lil Mini Fasts. This is of course dependent on your personal goals and health status which should always form your BioChemical Moral Compass

How long should I exercise? How long should I take these Herbs? How long should I continue to eat this way?

Practicing this Art of internal Greening (SWADJ/Mommatomix) or SoulCrafting for 30 days allows the body to Detox itself and renew the Tastebuds, Stomach, Colon & Intestines while repopulating the Platelets & Alveoli, while creating new Eosinophils & Neutrophils complete with Osteoclasts to break down fatty or rotten bone and repopulate the Skin Cells. When “Enqis Detox Kit” designed to target and upregulate the NRF2 system is used within this 30 day period MitoHormesis is maximized. The NRF2 system is largely responsible for REDOX and restoring the cells to Homeostasis after each session of Hypertrophy & Lactic Acid Overload.

21 Day Detox

3 capsules & 3 16oz cups of water per meal – 3 Days

2 capsules & 2 16oz cups of water per meal – 8 Days

1 capsules & 1 16oz cups of water per meal – 10 Days

4-8 Drops of Momatomix in each cup of Water Mitochondrial Detox Capsules are Kemeluminescence

Practicing this Art for 90 days allows the body to Recover its energy levels through new sperm cell production, new beta cells in the pancreas, new trachea cell production for oxygen consumption & metabolism, new hematopoietic stem cells, new B Cells to populate the lymphatic system and produce Antibodies to keep the HLA system hyper functional, new osteoblasts to produce new Bone Matrix for renewing the Rotten or Fatty tissues of the Bone.

Practicing this Art for 270 days allows the body to begin Regeneration of its deeper tissues by turning over the Blood Supply and building new Liver cells to control Carbohydrate Metabolism, IGF1, Nutrient Distribution and Gas Management.

Practicing this Art for 1080 days allows the body to begin long term changes that can only be achieved when SoulCrafting has become a lifestyle. In this window if the body is supplied with adequate Iron and DHA the body will begin to replace it’s WHITE ADIPOSE TISSUE with BLACK ADIPOSE TISSUE changing the metabolic rate and thermogenic regulatory system.

Practicing this Art for 2430 days allows the body to focus on its Magnetic Core and replace it’s Cardiomyocytes. These cells may be considered the focal point in CARDIOVASCULAR disease which by now if nothing else you should see why last ditch efforts at achieving health are in many instances fruitless.

Practicing this Art for 5670 days allows the body to finally begin MUSCLE & TENDON changing along with NON-EPITHELIAL CELLS. The threshold of 5670 consecutive days of SoulCrafting allows the body to begin to access it’s physical potential and transition to BONE MARROW, BRAIN & SPINAL “CHORD” regeneration. Sitting atop the pyramid of regeneration we formulated two compounds for Muscle/Tendons & Brain/Marrow called Muscle Drip & Muscle Plants.

Do not fear the 5670 days, the moment you begin this path your BIOLOGICAL TIME will begin to slow down so that you will have the “time” to perfect the 1 physical and tangible thing your Ancestors left you: your flesh and bones! There is a caveat to this science if you should happen to let 27-30 days passed where you are not practicing your new culture and customs your body will drift back into deterioration mode. If you stay consistent the smaller cycles repeat themselves within the larger cycles, Cellular Regeneration is a Fractal Pattern governed in essence by the Fibonacci sequence.

These dietary practices work for everyone, no matter the condition you begin in! These practices will take you down the path of Healing. The depths to which you study this scroll will determine your success fiscally and physically. We hope to change the world with this information so it is being given to you freely we just ask that you reference us when you teach and share! Be mindful of every form of Electromagnetism you consume ie.. TV, Lightbulbs, Music etc…

Last but not least Sports and Workout related injuries, why do they either reoccur or begin a series of injuries? Simple, the above pattern of cell appearance, growth and strengthening is not fully understood. In order to restore function the body transfers pressure to other muscles, joints and tendons which restores mobility and alleviates pain HOWEVER THIS IS NOT A HEALING. In many cases there needs to be 1-3 years of rehab which is not possible in the Sports World so they attribute this series of injuries to Age and move on.

*Your “WILL” is attached to your “SOUL” being forced to live in fear or do things, eat things, have relations, jobs etc.. that you do not enjoy long term DESTROY YOUR SOUL! Let this this scroll be a TOKEN of love from you to the unenlightened or those who are rough around the edges to enlighten the Profane.

To watch the SoulCraft Documentary Series FREE. Goto IKINGSOULCRAFT.COM and enjoy all the videos and lectures leading up to the Documentary including the Lucid Dreaming Series. All Free.

Join the Movement Buy Now! by Enrolling to get your Certification Now.

For moor information in general go to

For moor information specifically surrounding food read Eat Right 4 Yeur Haplotype

Love & Light to you and yours from the Doctor with the Gold Teeth!

Prism. (Science: microscopy) A transparent body with at least two polished plane faces inclined with respect to each other, from which light is reflected or through which light is refracted



    , , ,
    (PTH) , and (vitamin D)
  • is absorbed from your food
  • is taken from, or added to, bone
  • is excreted in the urine.

Iron (Fe)

In developed countries like the U.S., iron deficiency is the most common mineral deficiency. It is particularly common among women because of the loss of blood during menstruation and the need for extra iron during pregnancy and breast feeding.

Marginal iron intake is so widespread that some nutritionists want to have iron added to common foods like bread and cereals, just as some vitamins now are. However, excess iron in the body also leads to problems, and this has made the proposal controversial.

Even iron supplement tablets pose risks: thousands of children in the U.S. are accidentally poisoned each year by swallowing too many iron tablets. In fact, iron is the most frequent cause of poisoning deaths among children in the U.S.


  • Incorporated in the hormones thyroxine (T4) and triiodothyronine (T3).
  • In regions with iodine-deficient soils, food may not contain enough iodine to meet body needs. The result is goiter: a swelling of the thyroid gland.
  • The use of iodized salt (table salt to which a small amount of sodium iodide, KI, is added) has reduced the incidence of goiter in most developed countries.

Because iodine deficiency during pregnancy can lead to mental retardation of the infant, it is recommended that pregnant women receive 150&ndash250 µg of iodine daily during both pregnancy and lactation. Hundreds of supplements &mdash both prescription and nonprescription &mdash are sold for this purpose. However, a study of 60 of them reported in the 2/26/09 issue of The New England Journal of Medicine found that only 9 of the 60 contained an amount of iodine within 5% of the amount claimed on the label. Others ranged from only 11% of the amount claimed to almost 3 times as much. Examples: one (prescription) preparation claiming a daily dose of 150 µg actually provided only 26 µg while another (nonprescription) preparation claiming 226 µg of iodine actually contained 610 µg!


The value of fluoride (in ionized form, F &minus ) was first recognized as a preventive for dental caries (cavities). This makes sense because fluoride ions are incorporated along with calcium and phosphate ions in the crystalline structure of which both bones and teeth are constructed.

But it may have other functions. In order to grow properly, a rat must consume 0.5 parts per million (ppm) of fluoride ions in its diet. The rat in the bottom photo received the same diet as that in the top except that tin, vanadium, and fluorides were carefully excluded for 20 days. When tin and vanadium were then given to the deprived rat, it still did not grow normally. But adding 0.5 ppm of potassium fluoride (KF) to its diet restored normal growth and health. (Photos courtesy of Klaus Schwarz, VA Hospital, Long Beach, CA.)

Humans get most of their fluoride in drinking water. In regions where the natural amount is less than 1 ppm, many communities add enough fluoride to bring the concentration up to 1 ppm.

Perhaps because the range between optimum and excess is more narrow for fluoride than for most minerals in the diet, water fluoridation has been controversial. Leaving aside the philosophical and political questions raised by proponents and opponents of fluoridation, the safety and efficacy of this public health measure has been thoroughly established.

Zinc supplements are popular for their supposed antioxidant properties and to hasten the recovery from colds. Excessive intake of zinc causes a brief illness. Its most frequent cause is from ingested acidic food or drink that has been stored in galvanized (zinc-coated) containers.

Fake meat: is science fiction on the verge of becoming fact?

A s mission statements go, it takes some beating. Scrawled on a whiteboard are the words: "We will change how the Earth looks from space!" It surpasses "Don't be evil" (the motto of Google, just down the road), and in terms of hubris it trumps even that of Facebook (also just round the corner): "Move fast and break things!"

In this anonymous laboratory on a low-rise industrial estate in Menlo Park, 40km south of San Francisco, there is a whiff of revolution in the air. There is a whiff of madness, too, but after a few hours in the company of the man leading this intriguing Silicon Valley startup, one begins to wonder if it is the rest of the world that is insane.

Professor Patrick Brown could easily be taken for a deranged visionary. He is intense, driven and unfazed by critics and rivals. This 57-year-old ultra-lean, sandal-wearing, marathon-running vegan wants to stop the world eating meat. Not through persuasion or coercion, but by offering us carnivores something better for the same price or less.

The fake meat business has been around for decades, of course, but it has never really taken off. That is because the products out there, usually based on some sort of reconstituted soy or fungal gloop, taste as disgusting as they look. They are usually expensive as well.

But the meat-fakers say they are on the verge of a breakthrough, that there is a real possibility that a new era of fake meat – nutritious, cheap and indistinguishable from the real thing, made either of synthesised animal tissue or derived from plant material – may be upon us.

'I have zero interest in making a new food for vegans,’ says molecular biologist Patrick Brown. ‘I’m making a food for people who want meat.' Photograph: Winni Wintermeyer

Brown, a specialist in the genetics of cancer, is a tenured Stanford University molecular biologist, a member of the National Academy and the founder of a non-profit academic publisher. For two years, he has been working on creating synthesised meat and dairy products. "I have zero interest in making a new food just for vegans," Brown says. "I am making a food for people who are comfortable eating meat and who want to continue eating meat. I want to reduce the human footprint on this planet by 50%."

What Brown is talking about is a revolution that will remake our relationship with our planet, and with our fellow animals.

Eating meat is bad for the environment, of that there is no doubt. And the moral arguments against killing animals are compelling. Humans currently slaughter about 1,600 mammals and birds every second for food – that is half a trillion lives a year, plus trillions more fish, crustaceans and molluscs. The total biomass of all the world's livestock is almost exactly twice that of humanity itself. And while crops that feed people cover just 4% of the Earth's usable surface (land that is not covered by ice or water, or is bare rock), animal pastureland accounts for a full 30%. Our meat, in other words, weighs twice as much as we do and takes seven times as much land to grow.

And we are going to have to feed a lot more people in the coming decades. The world's population stands at a little over 7bn by 2060 this will have risen to perhaps 9.5bn, and that is a fairly optimistic scenario. Not only are there more and more of us, but we are eating more and more meat. Demand for it is expected to double by 2050. The market in chicken, pig, cattle and sheep flesh is worth about $1trn a year. By mid-century this will more than double, perhaps triple at today's prices, as the cost of land rises.

But it is animal suffering that usually turns people vegetarian. Meat farming is, say its critics, an obsolete technology that produces a nutrient-dense food in just about the most inefficient (and cruel) way imaginable. The problem – the big problem – is that, when given a choice, most of us like to eat meat regardless. It may be inefficient, dirty and cruel, but there is no denying that cooked animal flesh tastes good.

The idea of synthetic meat has been around for a long time. In 1932, Winston Churchill stated, "Fifty years hence, we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium." But fake meat, aka schmeat or in-vitro meat, is one of those ideas that, like lunar colonies, fusion power and flying cars, has yet to cross the threshold between fantasy and reality.

That is because flesh is hard to fake. Meat, essentially muscle tissue (unless you're talking about offal), is a complex material. A steak, for instance, consists of tens of thousands of muscle fibres, blood vessels, nerves, layers of fat and connective tissue, gristle and perhaps bone. A slab of sirloin is a chunk of incredibly complex machinery, and it is this complexity that is giving the fakers a headache.

The hundreds of chemicals in meat give it its flavour, and its flavour and texture changes depending on how it is cooked. The globular muscle protein myoglobin, for instance, gives raw meat its characteristic pink colour and oxidises when cooked to become a brownish grey.

Fresh raw meat is almost tasteless. But when heated, the myoglobin changes colour and a series of changes, called Maillard reactions, combine amino acids (the building blocks of proteins) with sugars to give cooked meat its distinctive, tangy flavour. Biting into a chicken thigh involves not merely the ingestion of protein (easy to synthesise), but a complex interplay of aromas, textures and tastes. Synthesising all this in a lab is no easy task.

One approach is to manipulate plant material to create a meat-facsimile this is what Brown is doing. The trouble is, I am not allowed to tell you very much about it. Before being shown around his lab, I have to sign non-disclosure agreements.

"Look, I don't want to come across as a jerk," says Brown, a serious man who seems genuinely terrified that his project may yet be undone, "but I don't want things appearing in the media that will stop this happening."

When Brown appeared at a major science conference in Vancouver earlier this year, he gave away few details, save to say that the meat industry is "a sitting duck". And he's right. There is seriously big money hovering around Sand Hill Foods, the provisional name of Brown's startup.

The other approach is to grow actual meat in a factory, animal muscle tissue sans the animal itself, and this is being pioneered in Europe.

"What are we going to call it? Well, we thought long and hard, and came to the conclusion we should simply call it meat," says Dr Mark Post, an affable 54-year-old Dutchman. When we meet at the University of Maastricht, there is no NDA to sign, no secrecy and a lot of self-doubt. Like Brown, Post is motivated by concern for the environment, but the two scientists could not be more different. For a start, the Dutchman is a meat-loving amateur chef. Then there is his admission: "This may not succeed… My family think I am crazy."

At that Canadian conference, Brown was critical of Post's methodology, dismissing it as too expensive and complex to work. The two scientists gave a joint presentation, but there was clearly no love lost between them. The Dutchman concedes his American rival may win the race to produce the world's first viable synthesised meat – but suggests he might have trouble selling his idea.

"He is a genius," Post tells me, "but he has a personality issue. He is very defensive. He is much smarter than I am, but he is not going to get this across to the public. He needs a PR adviser."

‘What are we going to call it?’ says scientist Mark Post.‘We thought long and hard, and came up with "meat".' Photograph: Judith Jockel

Post is following up on about a decade's worth of work to try to culture living muscle tissue in the lab. Back in the early noughties, Nasa sponsored a scientist called Morris Benjaminson to see if it was possible to grow real meat in a test tube. The idea was to find a way to feed astronauts on long space flights. Benjaminson got as far as growing a small fish fillet. "Did you taste it?" I asked him. "No way," was his not entirely reassuring response. The project ground to a halt.

Since then, the baton has been taken up by a series of Dutch teams, thanks to a €2m grant from the government. The animal rights group Peta has offered $1m to the first group that produces a convincing animal-free burger.

Post's small team has secured private venture capital funding as well. He won't tell me who the funder is, save to say "he" isn't British, that I've certainly heard of him and that "he does not like to be associated with failure". At the Vancouver conference, Post made headlines with his claim that Heston Blumenthal would be asked to cook the world's first synthetic hamburger this autumn, at a London hotel.

So how do you grow meat in a vat?

As a recipe, it is unusual, hard to follow and at first glance somewhat unappetising. But if its creator is right, in a few decades our descendants will be puzzled – indeed horrified – that we ever did it any other way.

First, you take a cow, pig or indeed just about any animal. Up to now, this animal will have led a charmed life, with several acres of grazing at its disposal, the finest winter feed and no abuse.

Then you kill it. The creation of in-vitro meat does require the slaughter of animals, but the point is that, in theory, a single specimen could provide the seed material for hundreds of tonnes of meat. Only a tiny fraction of the farm animals alive today would be needed to supply the entire human race.

The next stage is to extract a sliver of muscle tissue and transfer this blob of red matter to a petri dish. Then you use a mixture of chemistry and manual manipulation to tease apart the cells on the dish. What you are looking for are skeletal muscle satellite cells – stem cells – all-purpose repair modules that are there to create new tissue in case of damage. It is satellite cells in your muscles that swing into action should you injure yourself in the gym or have a nasty fall – dividing, then dividing again in rapid succession to create new muscle.

When you have a few thousand of these satellite cells, you place them in a warm broth, consisting of a mixture of 100 or so synthetic nutrients together with serum extracted from cow foetuses. "That will have to change in the final product," Post says (an admission that, in yuck terms, "foetal serum" is up there with quivering blobs of flesh). Then you wait for nature to take its course.

After a few days, your microscopic ball of cells has divided into a thin sheet of muscle tissue big enough to cover the bottom of a flask. At this stage the dividing cells need to be checked for genetic stability. It may be possible to tweak the growing tissue to produce, say, a surfeit of healthy polyunsaturated fatty acids. Fake meat could be a health food, Post says.

After a week there are enough cells to cover 10 flasks. Then, with extreme care, you wrap these little slivers of unformed muscle around Velcro "anchors" and, in a touch of pure Mary Shelley, you give them a jolt of electricity. "This is very good," Post says. "They actually start to contract spontaneously."

The creation of in-vitro meat does require the slaughter of animals, but in theory a single specimen could provide the seed material for hundreds of tonnes of meat. Photograph: Liz McBurney for the Guardian

Currently, this technology can produce small strips of muscle, a couple of centimetres long and a few millimetres thick. The process is time-consuming and labour intensive – and harvesting enough of these beef mini-fillets to squash into a hamburger patty (several hundred will be needed) will cost in the region of £200,000.

It is at this stage that Blumenthal and his griddle pan will come in. "Yes, it's a publicity stunt – of course it is," Post admits. "It's proof of concept, nothing more." If all goes well, a Famous Veggie – the identity of whom is unclear, but Post perks up when I suggest Gwyneth Paltrow – will stand in front of the cameras and take a big bite out of the £200,000 beefburger. The idea is that, once Post has demonstrated to the world that his stem-cell technique works, the money will come pouring in.

To make bigger chunks of meat, Post will need to make synthetic fat ("actually quite easy") and grow the fillets on some sort of biodegradable scaffold, "fed" with nutrients pumped through artificial polysaccharide "veins". Otherwise the centre of the fillet will become gangrenous and die.

The technique is viable for any species.

"Could you make fake panda?"

Eventually, Post envisages a future where huge quantities of high-quality meat are gown in vats, incorporating not only muscle fibres but layers of real fat and even synthetic bone. "In 25 years," he says, "real meat will come in a packet labelled, 'An animal has suffered in the production of this product' and it will carry a big eco tax. I think in 50-60 years it may be forbidden to grow meat from livestock."

This will happen only if consumers can be weaned off the real thing. The yuck factor will play a part, but all the evidence is that, as far as consumers are concerned, price, taste and safety – in roughly that order – determine their bulk-food purchases. Few people enquire too carefully how their regular meat was produced, after all. The market for ethically-reared free-range meat is, in global terms, tiny. In terms of yuckiness, real meat is at the top of the scale.

Few outsiders have tasted fake animal products. Back in Menlo Park, Brown lets me try one. He is collaborating with a number of well-known, non-vegetarian chefs to get the taste, texture and mouth feel just right. After all, Brown has not eaten anything made from an animal for decades.

I am not allowed to say what I tried, nor which chef helped create it, and certainly not what it tasted like. But I can say this: I would have had no idea it wasn't "real". Quorn this is not.

In the US, half of the total market for meat is in processed products – minced and ground beef, reconstituted chicken, sausages and so on – and the proportion in Europe is only slightly lower. Both Post and Brown say that they will start with processed "meat" and, as the technology matures, work up from there to fillets of steak, chicken breasts and so on.

What about religious concerns? Could Jews and Muslims eat fake pork and Hindus fake beef? Surprisingly, the answer seems to be a qualified yes. Post has had discussions with imams and rabbis, and they have said that, as long as there are sufficient steps between source and product, the "meat" will be kosher or halal. "I never expected that," he says.

This is a disruptive technology – one that threatens to overturn a powerful and established order. The global meat industry, which is populated by some very ruthless people, is going to fight this hard. "I think the meat industry will be an adversary, and maybe a dangerous one," Post says.

What the meat-fakers have going for them is a growing unease surrounding intensive livestock farming and the bludgeoning reality, which is only just beginning to sink in, that what Britain's chief scientist John Beddington has called the perfect storm of population growth, climate change and resource shortages is about to strike.

In his recent book, The Better Angels Of Our Nature (Allen Lane, £30), the Harvard psychologist Steven Pinker predicts that meat-eating may be the final frontier in what he calls the "rights revolution": the extraordinary decline in human violence and cruelty seen in the past 300 years.

Pinker argues that the brutal reality of "meat hunger" (it is the eating of cooked meat that gave humans our huge brains, as cooking unleashes a torrent of nutrients otherwise indigestible in the raw form) will mean that the "vegetarian revolution" may never arrive.

But if that meat hunger can be sated at a reasonable cost, with something indistinguishable from the real deal, then one of the greatest revolutions in human history may be upon us.

If Brown and Post are successful, the global meat industry may find itself in the same position as the makers of fax machines and typewriters were a generation ago, rendered obsolete by a new and better technology. In which case the world really will look different from space. And whoever wins the race to produce the first viable alternative for a foodstuff that has been part of human life for 200,000 years had better watch their backs.

Mission: Impossible (burger)

Six groups of chefs cluster at cooking stations set up in Mudd Hall, each participant wearing a tie-dyed lab coat. They have three hours to build and grill the best plant-based burger they can. Participants are nervous but excited.

Passersby ask, "What's going on?" and "What smells good?"

This is not another Food Network pilot, it's a Johns Hopkins University Intersession biology class all about fake meat.

The 17 undergrads enrolled have already attended most of the two-week course. They've absorbed instructor Eric Johnson's lectures on the whole truth about meat harvesting and the biochemistry that underlies real meat production vs. plant-based meat creation observed tutorials on plant-based burger assemblage via YouTube and taken a meat-cooking class at Schola in Baltimore's Mount Vernon neighborhood.

Today marks the finale, a low-stakes but fast-paced cook-off to test students' meatless recipe hypotheses. Even though the course is pass/fail like all intersession classes and even though no burger will be awarded best or worst ranking, a spirit of lighthearted competition crackles in the hall today—that and plenty of laughter.

Image caption: Students were tasked with developing a recipe that uses one or more plant-based proteins, one or more binders (like xanthan gum), flavoring, fat, and beet juice to create the beef-like red coloration of meat

Image credit : Will Kirk / Johns Hopkins University

"Are we allowed to modify our burger at this point [in the cooking process]?" first-year student Rose Wolkind shouts through the steam and sizzle of her professor's greasy grill-top station. She's concerned that her three-person team—they've named themselves Possible Burger—has not used enough oil or binder in their tempeh and texturized vegetable protein (TVP) patty. Why? The discs are crumbling as Johnson flips them.

Lowering his spatula, Johnson—required by a safety regulation to be the sole burger flipper—hesitates, but only briefly.

"Sure," he calls back affably, and mid-flip. (When another student asked last-minute if she could incorporate an egg, he was similarly open to the experimentation.)

A lifelong research scientist who currently directs project-based, semester-long biochemistry labs for undergrads, Johnson, 50, likes to cook for his family. He's especially adept at spaghetti carbonara. Thanks to his passion for experimentation, though, he says he never prepares the same exact recipe twice, which bugs his at-home customers.

"I'm interested in the correlations between the way we cook things and the way science is done in the laboratory," Johnson says. "This class was a great way to explore that a little bit. With the advent of all of this interest in plant-based meat, it's a perfect opportunity."

In the last couple of years, of course, consumers have become hungrier for meatless, plant-based dining options designed to save the planet—or at least reduce the meat industry's deepening carbon footprint. And while veganism has long been a trend, the typical consumer in search of a convincing plant-based burger is likely a meat eater seeking verisimilitude. Last year, in fact, the high-profile, plant-based Impossible Foods partnered with Burger King on their Impossible Whopper, now available at many of the fast food chain's outlets. McDonald's Canada cooked up a deal with Impossible Foods rival Beyond Meat last year, and Dunkin' Donuts now sells a Beyond Sausage sandwich.

To kick off the timely cooking class, Johnson provided students with several YouTube how-to videos, one featuring Celeste Holz-Schietinger, principal scientist for flavor at Impossible Foods. In the clip they watched, Holz-Schietinger preps her company's famous fake meat using water, wheat protein, potato protein, flavor broth, xanthan, coconut oil, and soybean leghemoglobin, a genetically modified, plant-based source of heme, the element that gives their "meat" its reddish color and the essential ingredient that's made Impossible a household name.

"The muscle tissue that makes up hamburger meat is chock full of myoglobin," Johnson explains. (Heme in animals is carried by hemoglobin and myoglobin.) "The supposition the Impossible Burger team is making … is that, as you cook the hamburger, the myoglobin heme are participating in the chemistries that give off the flavors and taste of cooked meat. So all of these [meat] substitutes that don't include hemoglobin will lack some unique meaty flavors."

In Johnson's class, students don't have the time or adequate resources to produce a genetically-engineered hemoglobin, but they have discussed the technique.

"We talk about hemoglobin a lot in bio," says junior Katerina Krouglicof, from team Save the Elks. "I didn't think about the cooking perspective till this class."

Image credit : Will Kirk / Johns Hopkins University

For his students' purposes, Johnson has assigned a plant-based recipe equation using one or more plant-based proteins (like TVP and tempeh), one or more binders (like xanthan gum), flavoring (like MSG, vegetable broth, or dried mushrooms), fat (like ghee or coconut oil), and beet juice to create the heme-like red coloration. They've worked on recipes individually before coming together as collaborative, self-selected teams for today's cook-off.

"My personal recipe was heavily influenced by the YouTube videos we watched," says junior Emma Elias, also from Save the Elks.

Wolkin and her two Possible Burger teammates, sophomore Mitchell Kleckner and senior Nadia Crossman, have dashed back to their prep station and are tweaking their recipe with minutes to spare.

"We thought we were good on the oil," Kleckner says, breathlessly. "We were not good on the oil."

Image credit : Will Kirk / Johns Hopkins University

One of the biggest hurdles today has been incorporating a plant-based fat into the patty. Plant-based fats have a lower melting point than their animal fat counterparts, which means they liquefy at temperatures at which animal fat is still solid. For pre-patty assembly, plant oils are placed on aluminum foil, frozen over 10 minutes using dry ice, crumbled, then added to a chilled protein mixture so that they don't melt when mixed.

"By crumbling the fat into the protein mixture, you can give the patty a coarseness that makes it look and feel more like meat. As the patty cooks and the water from the protein mixture evaporates, the flavor molecules get held in the patty by the oils," Johnson says. "It's the binder's job to try to keep the protein and oil together so that flavor transfer can happen."

Several of the teams' cooked patties are already waiting on plastic plates for the group taste test, which will not begin until all patties are cooked and arrayed. Many resemble small brown or tan hamburgers while some are dead ringers for taco filling.

"Ultimately, I'm aiming to incorporate ingredients from my traditional Indian Punjabi roots toward a classic American meal," says Natasha Chugh, a first-year student and member of the I Can't Believe It's Not Beef Team. "What's more, this recipe produces the perfect beef alternative for Hindus like me."

Chugh's team member Fatima Ezamzami, also a first-year, mentions that she was surprised to learn during the class's lecture on the meat industry that real beef appears darker when the animal in question died in distress.

First-year student Tomisin Longe, of the Very Possible Burger team, was similarly shocked by that factoid.

"The only reason the meat industry has considered animal treatment is financial [not ethical]," she says.

The class consists of a wide range of ages, majors, and cultural backgrounds, which is just as Johnson had hoped.

Image credit : Will Kirk / Johns Hopkins University

"No student has to taste anything," he points out. "A lot of people have a lot of views about meat, so I'm trying to be cognizant."

As one would expect, some students are vegetarian, some meat eaters, some a little of both. Wolkind herself keeps kosher.

"I hadn't handled raw meat," Wolkind says, referencing her beef prep class as Schola. But all students say they had already tried their hand at making some kind of patty in a pan before the course began.

Protein of the future

There are around 100 companies developing plant, seed, insect, and lab-grown meat alternatives. But will we eat it?

"I would hope so—our moms aren't here," says junior Elizabeth Goldstone.

Over this cooking-intensive week, Johnson has urged students to make the burger they want to eat, aiming for yummy vegetarian flavor, for beefy similarity, and/or with healthfulness chiefly in mind.

Wolkind's team aimed for flavor first, and all agreed that the addition of tempeh would help matters. The We're Just Trying to Pass duo of seniors Dean Chien and Elizabeth Wu didn't add beet coloration because they didn't care about achieving a meaty look.

In the heat of the cook-off, now that Wolkind's team has added more of their binder, Johnson throws it on the grill. It holds together better. Score.

At last, it's time for the eager chefs to load their plates with plant-based sliders.

"Choose the perfect patty to be the model," Johnson says. "You can upload a pic with your summary of the process."

All, with the exception of one skeptical but grinning young man, dive in.

"I think if we made a third attempt, I would have increased the fat content and the amount of binder to maintain that burger shape," Wolkind says. But she is fairly happy with the Possible patty's flavor.

Sophomore Bradlee Lamontagne—on team Very Possible—is less pleased with his team's final product.

"I thought our burger was only barely edible—ha—which could have been fixed by having more broth and also allowing the TVP to soak in the broth longer," Lamontagne says.

As the class wraps up, there are few leftovers to be had. Even so, a couple of Mudd Hall stragglers step up for a free sample. They've been spectators for half an hour—now they want a taste.