Buried bodies of people in the last three decades - do not decompose

2024 Author: Seth Attwood | [email protected]. Last modified: 2023-12-16 15:55

Swiss scientists have released shocking data: the bodies of people buried in the past three decades, hardly decompose! They look like they were put in a coffin a week ago. Researchers blame bad ecology and poor quality food from fast food outlets for this.

German forensic experts were the first to sound the alarm. In August in Dusseldorf, at a scientific-practical conference, Dr. Werner Stolz from Berlin presented a sensational report. Over the past three years, during the exhumation of the bodies of people buried 20 or more years ago, he was faced 32 times with the fact that their corpses were almost not decomposed. The dead look "fresh", as if they were buried in the ground a week and a half ago.

And recently, this topic has surfaced again in Switzerland at a meeting of experts in the funeral business. The directors of large cemeteries in Paris, Milan, Hamburg, Cologne complained unanimously that they no longer had enough space for new burials. According to the sanitary standards adopted in the EEC, it is possible to dig a fresh grave in the place of an old one in 17 years. However, the corpses simply do not have time to turn to dust before the deadline.

Do not eat Big Mac - you will become a mummy!

The study of imperishable bodies was taken up by Swiss scientists. After two months of painstaking research, they put forward three possible explanations for why the dead are in no hurry to decompose in the ground.

* According to the first version, ecology is to blame for everything. In a number of places, due to excessive soil pollution, a whole species of bacteria responsible for the decomposition of corpses has disappeared.

* The second hypothesis: modern anti-aging cosmetics are to blame for everything. People began to use special anti-aging creams. Their skin and upper tissues are as if embalmed during life and after death they prevent the natural process of decay.

* Third assumption. The reason is in food preservatives, which are found in large quantities in food. Soda, sweets and all fast food products are especially rich in them. Mummification occurs due to the fact that preservatives that enter the human body with food accumulate throughout life and subsequently inhibit the decay process. This version seems to scientists the most correct and most disappointing.

- We will not be able to change the diet. The whole world will consume more and more canned food every year, says Dr. Stolz. “And Europeans are not the first to perpetuate themselves in this way. Americans have been affected by this problem 30 years ago, but the country's territory still allows them to expand cemeteries.

Scientists see the only way out in the general cremation of the dead. The corresponding laws will most likely appear next year.

Tinned corpses

“The soft tissues of the bodies of the deceased now turn not into ordinary humus, but into cadaveric wax - a gray-white mass. The fault lies in preservatives."

The use of preservatives and their effect on the human body has been controversial for a long time, but the fact that their effect continues for many years after life has left the body, living people began to think quite recently.

Nutritional supplements that should induce appetite among consumers, it turns out, completely discourage putrefactive bacteria, maggots and representatives of the class of worms of the nematodes Sarcophagus mortuorum and Pelodera, which decompose mortal consumer bodies at the end of their life path. This shocking conclusion was reached by scientists from several EU countries, who studied the effect of preservatives consumed during life on slowing down the decay of bodies after death.

In fact, they knew about this phenomenon for a long time: even in tsarist Russia, forensic experts knew that the corpses of people who died in a state of severe intoxication or simply drank vodka to death persist much longer than usual - thanks to ethyl alcohol, which is known to be an excellent preservative …

However, now that we are surrounded by a wide variety of bactericidal substances, whose task is to maximize the shelf life of food on store shelves, the phenomenon of body preservation has taken on a much more serious scale than several lethal curiosities from forensic practice.

For the first time, a similar problem was encountered in France, where the cemetery period, that is, the period after which a fresh corpse can be buried in an old grave, is minimal and is five years. (For the wish to lie down in the cemetery longer, you need to fork out additionally).

In cemeteries where reburials have taken place recently, there has been an unusual deviation of the decomposition process from its usual course. In the coffins removed from the graves, the corpses actually turned into wax figures of the buried. Unlike the well-known mummification, where the body dries completely in a dry climate with high temperatures and good ventilation, the transformation of dead soft tissue into cadaveric wax is not yet fully understood. Previously, it was observed extremely rarely - only in conditions extremely unfavorable for the vital activity of lower organisms, especially when the access of air to the body is difficult. The formation of cadaveric wax is also called saponification of the corpse, since the tissues are partially converted into lime soap. The saponification of a corpse usually occurs after a short decay: the corpse turns into a homogeneous mass, slightly shiny in the cut, resembling solid fat in appearance, emitting almost no smell and melting at a high temperature. Cadaveric wax is formed mainly in the skin, in the subcutaneous tissue, in muscles and bones, and sometimes in the viscera; at the same time, the external shape of the organs is often retained, and under a microscope, tissues can be found in places that have well preserved their structure.

Scientists who joined in the study of the preservation of the French deceased were unanimous in their opinion: the preservatives accumulated during life in the soft tissues of the deceased interfere with the normal work of hardworking putrefactive bacteria and other corpse-eating fauna. As it turned out, in particular the saponification of the corpse is promoted by intravital obesity, since preservatives are readily retained in the fat, accumulating in significant concentrations.

However, the French experts did not have time to publish the data of their research, as a "soap" scandal erupted in the quietest corners of Germany - namely, in cemetery lands, which are usually reused every fifteen to twenty years - this period was previously quite sufficient for the remains the departed decomposed almost completely. The current situation resembles the scenario of a horror movie for the cemetery authorities - after all, in Germany, a grave cannot be reused until the remains contained in it are completely rotted. However, the facts remain unforgiving. “The soft tissues of the bodies of the dead in cemeteries now turn not into humus, but into a gray-white mass - cadaveric wax,” said soil expert Rainer Horn from Christian Albrecht University in Kiel.

Apparently, very soon this fad will come to our lands - it will become a bit crowded from the dead and the good old way of burial in the ground will be the privilege of oligarchs and large landowners!

ANALYTICS. 5 birch 2010

Food additives "E" - genocide of the surplus population of slaves!

Food additives (there are several hundred known of them) are a simple and cheap way to give a product an attractive appearance and color, enhance its taste, and also extend its shelf life.

Previously, the names of these chemicals were written in full on product labels, but they took up so much space that in 1953, in Europe, it was decided to replace the full names of chemical food additives with a single letter (index E - from Europe) with numerical codes.

According to this system, food additives are divided into groups according to the principle of action. The group is determined by the first digit after the letter E.

E100 - E182 Dyes. Enhances the color of the product.

E200 - E299 Preservatives (prolong the shelf life of the product). Chemically sterilizing additives. Protect against microbes, fungi, bacteriophages.

E300 - E399 Antioxidants (slow down oxidation, for example, from rancidity of fats and discoloration; in effect, they are similar to preservatives

E400 - E499 Stabilizers (keep the given consistency of the product). Thickeners - increase the viscosity.

E500 - E599 Emulsifiers (maintain a homogeneous mixture of immiscible products, such as water and oil). They are similar in action to stabilizers)

E600 - E699 Amplifiers of taste and smell

E700 - E899 reserved numbers

E900 - E999 Defoamers (prevent or reduce foaming). Anti-flaming agents and other substances

Most food additives include preservatives and antioxidants.

Preservatives

Preservatives and stabilizers act like antibiotics. Preservatives ensure the termination of any biological life in the product. In an environment in which such a drug is present, life becomes impossible and bacteria die, which keeps the product from deterioration longer. A person consists of a huge number of very different cells and has a large mass (compared to a unicellular organism), therefore, unlike unicellular organisms, it does not die from the use of a preservative (in some cases, also because the hydrochloric acid contained in the stomach is partially destroys the preservative). However, today the consumption of preservatives in food has reached such volumes that they accumulate to a critical mass in a matter of years. This leads to mutations in various organs, failure of vital systems, the emergence of chronic diseases and the appearance of cancerous tumors. Also, the massive consumption of preservatives in the daily diet has led to such an amazing effect as stopping the decomposition of the bodies of the dead, found in the last decade in cemeteries in the USA, Canada, England, France and Germany. One of the most dangerous - the preservative E240 (formaldehyde) can be present in canned food (mushrooms, compotes, preserves, juices, etc.). He is also formalin (in the form of a solution).

Food additives - genocide of the surplus population of the planet

There are many harmful additives among the dyes. In particular, E121 (citrus red dye) and E123 (amaranth dye) are prohibited. They are usually found in soda, candy, colored ice cream. It has already been scientifically proven that all three supplements can promote the formation of malignant tumors. Emulsifiers are more often represented by mineral substances, for example: E500 - soda (sodium bicarbonate); E507 - hydrochloric acid; E513 - SULFURIC ACID In addition to those mentioned above, there are chemical compounds that are considered not hazardous and are approved for use all over the world. However, how appropriate is it to talk about their harmlessness if their maximum permissible daily dose should not exceed 5 micro grams per 80 kg of human weight, while a person consumes up to 30 micro grams with just one stick of dry sausage. Here are some of the most common: E250 - sodium nitrite, E251 - sodium nitrate, E252 - potassium nitrate.

It is impossible to imagine sausages without these additives. During processing, the sausage mince loses its pale pink color, turning into a gray-brown mass. Then nitrates and nitrites are used, and from the window a boiled sausage of the color of steamed veal "looks" at us. Nitro additives are found not only in sausages, but also in smoked fish, sprats, and canned herring. They are also added to hard cheeses to prevent swelling. People suffering from liver diseases, intestines, dysbiosis, cholecystitis are advised to exclude foods containing these additives from the diet. In such people, part of the nitrates, entering the gastrointestinal tract, turns into more toxic nitrites, which in turn form rather strong carcinogens - nitrosamines, which lead to catastrophic destruction of health.

Food additives - genocide of the surplus population of the planet

Sugar substitutes

Recently, various sugar substitutes have become increasingly popular; these additives are designated by codes E954 - saccharin. E952 - cyclamanic acid and cyclamates, E950 - potassium acesulfan, E951 - aspartame, E968 - xylitol. These substances, to varying degrees, adversely affect the liver. Avoid foods containing such additives for six months after suffering hepatitis. You also need to be careful about xylitol. It can cause dysbiosis.

Safe "E"

Only a small amount of food additives can be called truly (and not officially) harmless, but even they are not recommended by doctors for children under 5 years of age.

E100 - curcumin (dye), can be found in curry powder, sauces, ready-made rice dishes, jam, candied fruits, fish pastes

E363 - succinic acid (acidifier), found in desserts, soups, broths, dry drinks

E504 - magnesium carbonate (baking powder), can be found in cheese, chewing gum, and even in table salt - it is absolutely safe.

E957 - thaumatin (sweetener) can be found in ice cream, dried fruits, sugar-free chewing gum.

Especially harmful and prohibited food additives E:

E 102; E 104; E 110; E 120; E 121; E 122; E 123; E 124; E 127; E 128; E 129; E 131; E 132; E 133; E 142; E 151; E 153; E 154; E 155; E 173; E 174; E 175; E 180; E 214; E 215; E 216; E 217; E 219; E 226; E 227; E 230; E 231; E 233; E 236; E 237; E 238; E 239; E 240; E 249 … E 252; E 296; E 320; E 321; E 620; E 621; E 627; E 631; E 635; E 924 a-b; E 926; E 951; E 952; E 954; E 957.

Rospotrebnadzor experts consider the following additives to be dangerous:

E102, E110, E120, E124, E127, E129, E155, E180, E201, E220, E222, E223, E224, E228, E233, E242, E270, E400, E401, E402, E403, E404, E405, E501, E501, E501 E503, E620, E636 and E637. E123, E510, E513 and E527 are included in the list of very dangerous, but for unknown reasons they are still not prohibited. Additives E104, E122, E141, E150, E171, E173, E241 and E477 are called suspicious.

Sodium benzoate (E 211)

The sodium salt of benzoic acid performs a rather important function of a preservative - it prevents the fermentation of juices, prevents bacteria from multiplying. It is added to soda and chips, meat and ketchup. Long-term consumption of E 211 in food can lead to metabolic disorders and cause cancer.

Aspartame (E 951)

This sweetener and flavor enhancer replaces sugar in diabetic foods. Aspartame is added to gum, drinks, canned food, condiments, etc. But for several years in America, where it is used very widely, there has been a campaign to ban E 951. Products with the addition of aspartame can cause migraines, skin rashes and impairment of brain activity.

Monosodium glutamate (E 621)

A chemical called monosodium glutamate gives the dish the flavor and smell of meat (it is added to bouillon cubes to enhance the flavor). If you exceed the norm (pour a few bags into a cup of noodles), you can get poisoned. In America, hundreds of thousands of such poisonings occur a year.

FAO list

Classification of food additives in the Codex Alimentarius system, developed by the International Organization for Food and Agriculture (FAO) at the United Nations. All these data have been brought to the attention of product manufacturers, but since FAO is a public organization, its information is only advisory in nature.

* E103, E105, E121, E123, E125, E126, E130, E131, E142, E153 - dyes. Contained in sweet carbonated water, candies, colored ice cream. Can lead to the formation of malignant tumors.

* E171-173 - dyes. Contained in sweet carbonated water, candies, colored ice cream. Can lead to liver and kidney disease.

* E210, E211, E213-217, E240 - preservatives. Can be found in any kind of canned food (mushrooms, compotes, juices, preserves). Can lead to the formation of malignant tumors.

* E221-226 - preservatives. Used for any canning. Can lead to diseases of the gastrointestinal tract.

* E230-232, E239 - preservatives. Contained in canned food of any kind. May cause allergic reactions.

* E311-313 - antioxidants (antioxidants) Available in yoghurts, fermented milk products, sausages, butter, chocolate. May cause diseases of the gastrointestinal tract.

* E407, E447, E450 - stabilizers and thickeners. Contained in preserves, jams, condensed milk, chocolate cheese. May cause liver and kidney disease.

* E461-466 - stabilizers and thickeners. Available in preserves, jams, condensed milk, chocolate cheese. May cause diseases of the gastrointestinal tract.

* E924a, E924b - defoamers. Found in carbonated drinks. Can lead to the formation of malignant tumors.

Additives harmful to the skin:

E151 E160 E231 E232 E239 E951 E1105

Crustacean additives:

E131 E142 E153 E210 E211 E212 E213 E214 E215 E216 E219 E230 E240 E249 E252 E280 E281 E282 E283 E330 E954

Extremely Dangerous Additives:

E123 E510 E513 E527

Supplements that cause stomach upset:

E338 E339 E340 E341 E450 E451 E452 E453 E454 E461 E462 E463 E465 E466

Blood pressure supplements:

E154 E250 E251

Rash Causing Supplements:

E310 E311 E312 E907

Intestinal Supplements:

E154 E343 E626 E627 E628 E629 E630 E631 E632 E633 E634 E635

Cancer-Causing Supplements:

E103, E105, E121, E123, E125, E126, E130, E131, E142, E152, E210, E211, E213-217, E240, E330, E447.

Additives Causing Gastrointestinal Disease:

E221-226, E320-322, E338-341, E407, E450, E461-466.

Dangerous allergens:

E230, E231, E232, E239, E311-131.

Liver and Kidney Disease Supplements:

E171-173, E320-322.

Since March 1, 2005, the use of preservatives E216 and E217 is prohibited.

Conclusions:

Read the labels carefully. Without looking, it is quite possible to buy starch with the taste, smell and color of sausage. Some additives are harmful only in large quantities, but carcinogens tend to accumulate in the body. So, over time, it will make itself felt.

Any modification of the products makes them potentially hazardous to health. The use of synthetic enhancers of taste and color is a deception of your own body.

If you see products with a long shelf life, it is a sign that there are many preservatives in there, which have killed not only the decomposition bacteria, but will inevitably begin to kill your own cells.

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