The bodies of the dead were buried 30 years ago, do not decompose!


Swiss scientists published a staggering figures: the bodies of people buried in the past 30 years, almost not decomposed! They look as if from a buried just a week ago. The researchers attribute this to bad environment and poor quality food from fast food.

The first alarm sounded German forensic scientists. In August in Düsseldorf at the scientific conference, Dr. Werner Stolz from Berlin presented a sensational report. Over the past three years during the exhumation of the bodies of people buried more than 20 years ago, he has 32 times faced with the fact that their bodies were almost no degradation. Pokoynichki look "fresh catch", as if they were buried in the ground a week and a half ago.

And recently, the topic resurfaced in Switzerland at a meeting of experts funeral business. The directors of large cemeteries of Paris, Milan, Hamburg, Cologne unanimously complained that they did not have enough beds for new burials. Health Standards adopted by the EEC, dig a fresh grave at the site of the old can be in 17 years. However, the corpses before the deadline simply did not have time to turn to dust.
Do not eat a Big Mac — you will become a mummy!

Incorruptible bodies engaged in the study of Swiss scientists. After two months of painstaking research they have put forward three possible explanations for why the dead are slow to decompose in the ground.

* According to the first version, is to blame ecology. In some places, due to the excessive pollution of the soil disappeared a type of bacteria responsible for decomposition of corpses.

* The second hypothesis is to blame modern anti-aging cosmetics. People began to use special creams for aging. Their skin and upper fabric during his lifetime, as it were embalmed after death and prevent the natural process of decay.

* The third assumption. The reason — a food preservative that contains a large amount of food. Particularly rich in sodas, sweets and all the products of fast food. Mummification is due to the fact that the preservative is ingested with food, accumulate over a lifetime, and subsequently slow down the process of decay. This version seems to be the most faithful to the scientists and the most disappointing.

— Back to the diet we will not succeed. The whole world will consume canned food every year, more and more, — says Dr. Stolz. — And the Europeans are not the first to perpetuate themselves in this way. Americans touched this problem 30 years ago, but the territory of the country still allows them to expand the cemetery.

The only way scientists see in embracing the cremation of the dead. Relevant laws will most likely next year.

Preserved corpses.

"The soft tissues of the dead bodies now do not turn into a regular
humus, and in putrid wax — gray-white mass. Blame —
preservatives. "
On the application of preservatives and their effects on the human body the dispute is a long time, but that their effect continues for many years after the life had left the body, living people began to reflect more recently.

Dietary supplements that have the appetite of consumers, it turns out, completely discourage it from putrefying bacteria, maggots and worms, nematodes of the class Sarcophagus mortuorum and Pelodera, degrading the completion of the mortal life path consumer body. By this shocking conclusion reached by scientists of several EU countries, studied the impact of consumed during the life of preservatives to slow down the decay bodies after death.

In fact, this phenomenon has long been known: in Tsarist Russia forensic scientists have known that the bodies of people who died in a state of extreme intoxication or simply upivshihsya vodka before his death, preserved much longer than usual — thanks to ethanol, which is known to be an excellent preservative .

However, now that we are surrounded diverse bactericides, whose task — maximize the shelf life of products on store shelves, the phenomenon of conservation of body took a much more serious proportions than a few deaths curiosities of forensic practice.

For the first time faced with a similar problem in France, where the cemetery period, ie a period after which the old grave can bury a fresh corpse is minimal and is five years. (For a wish to lie in the cemetery longer need to shell out extra).

Cemeteries, where recently conducted reburial, there was an unusual deviation of the process of decomposition of the dead from its usual course. In the lessons of the graves graves corpses actually turned into wax figures buried. In contrast to the well-known mummification, when the body is completely dry in a dry climate with high temperature and good ventilation, the transformation of the soft tissues in the dead corpse wax is not yet fully understood. Previously, it was observed very rarely — only under conditions unfavorable to life extremely lower organisms, particularly when the air flow to the body is difficult. Education cadaveric wax is called saponification corpse as tissue partially converted into lime soap. Saponification of the corpse usually occurs after a period of decay: the corpse turns into a homogeneous slightly shiny on the cut weight that looks reminiscent of solid fat, not from afar almost no smell and melts at high temperatures. Corpse wax is formed mainly in the skin, subcutaneous tissue, muscle and bone, and sometimes in the guts, while often stored external form of, and under the microscope, you can sometimes find a tissue well preserved their structure.

Connect to the study of the question of preservation of the dead French scientists have been unanimous in their opinion: the normal operation of the hard-working putrefying bacteria and other fauna trupoednoy prevent preservatives that have accumulated during their life in the soft tissues of the dead. As it turned out, especially the saponification of the corpse contributes to obesity in vivo, as in fat preservatives willingly linger, accumulating in high concentrations.

However, no time French experts to publish their research findings as 'soapy' scandal broke out in the quietest corner of Germany — namely, on the cemetery grounds, which are usually re-used every fifteen to twenty years — the time limit previously was ample for the remains of dead decomposed almost completely. This situation resembles the script of a horror movie bosses cemeteries — because in Germany the grave can not be used again until it contains the remains fully humus. However, the facts remain implacable. "Soft tissue bodies of the dead in cemeteries now transformed not into humus, and a gray-white mass — cadaverous wax" — said the expert soil scientist Rainer Horn from the Christian-Albrechts University in Kiel.

Apparently, very soon this craze has come to our land — a living will closely from the dead, and the good old way of burial in the ground will be the privilege of the oligarchs and landowners!

ANALYST. 5 Bereznev 2010.

Nutritional Supplements "E" — the genocide of the surplus population of slaves!

Nutritional supplements (they are several hundred) — A simple and cheap way to give the product an attractive appearance and color, enhance flavor and extend its shelf life.

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

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

E100 — E182 dyes. Enhance the color of the product.

E200 — E299 Preservatives (lengthen the shelf life of the product). Chemical sterilizing agents. Protect from germs, fungi, bacteriophages.

E300 — E399 Antioxidants (slow oxidation, for example, rancidity and discoloration, and by a similar with preservatives

E400 — E499 Stabilizers (Saves the consistency of production). Thickeners — increase the viscosity.

E500 — E599 Emulsifiers (maintain a homogeneous mixture of immiscible products e.g. water and oil). In action similar to stabilizers)

E600 — E699 Amplifiers of taste and smell

E700 — E899 rooms reserved

E900 — E999 Defoamers (prevent or reduce the formation of foam). Antiflamingi and other substances

For most food additives include preservatives and antioxidants.


Preservatives and stabilizers are similar to antibiotics. Preservatives provide any cessation of biological life in the product. In an environment in which there is such a drug, life becomes impossible and the bacteria are killed, that longer keeps the product from spoiling. Man consists of a large number of various cells, and has a large mass (as compared to unicellular organisms), so unlike unicellular organisms are not killed by the use of the preservative (in some cases, also because hydrochloric acid in the stomach and partly destroys preservative). Today, however, the consumption of preservatives in the food reached such a volume that they build up a critical mass for a few years. This mutation leads to various organs failure of vital systems, the appearance of the appearance of chronic diseases and cancers. Also, the mass consumption of preservatives in the diet led to such an amazing effect as stopping the decomposition of dead bodies, discovered in the last decade in the cemeteries in the United States, Canada, England, France and Germany. One of the most dangerous — preservative E240 (formaldehyde) may be present in canned food (mushrooms, stewed fruit, jam, juice, etc.). He — formalin (in solution).
Dietary Supplements — genocide surplus population of the planet

A lot of harmful additives dyes. In particular, it is prohibited: E121 (citrus red dye) and E123 (amaranth dye). They are usually found in sweet carbonated water, candy, ice cream color. Has been scientifically proven that all three supplements can contribute to the formation of malignant tumors. Emulsifiers are often presented in minerals, such as E500 — soda (sodium bicarbonate), E507 — hydrochloric acid, E513 — sulfuric acid. In addition to the above, there are chemical compounds that are not considered hazardous and are approved for use throughout the world. However, it is appropriate to speak of their safety, if the maximum permitted daily dose should not exceed five micro grams per 80 kg human weight, while only one stick dry sausage person consumes up to 30 micro grams. Here are some of the most common: E250 — sodium nitrite, E251 — sodium nitrate, E252 — potassium nitrate.

Without these supplements can not imagine sausages. During the processing of sausage meat loses its delicate pink color, turning to gray-brown mass. Then in the course are nitrates and nitrites, and that's a showcase for us, "looking" has boiled veal sausage color pair. Nitrodobavki contained not only in sausage products, but also in smoked fish, sprats, canned herring. Add them in hard cheeses, to prevent swelling. People suffering from diseases of the liver, intestine, dysbiosis, cholecystitis is recommended to exclude from the diet of foods containing these additives. Such people are often nitrate entering the gastrointestinal tract is converted to a toxic nitrites which in turn form a fairly strong carcinogens — nitrosamines, which lead to catastrophic failure of health.
Dietary Supplements — genocide surplus population of the planet


In recent years become increasingly popular variety of sugar substitutes, these additives are designated codes E954 — saccharin. E952 — tsiklamanovaya acid and cyclamate, E950 — atsesulfan potassium E951 — aspartame E968 — xylitol. These substances, in varying degrees, have an adverse effect on the liver. Avoid foods containing such additives within six months after suffering a hepatitis. Caution should be treated and xylitol. It can cause dysbiosis.

Secure "E"

According to the present (but not officially) harmless can be called only a small number of food additives, but even their doctors do not recommend use for children up to 5 years.
E100 — curcumin (dye) may be contained in curry powder, sauces, ready meals with rice, jam, kandirovannyh fruits, fish pates
E363 — succinic acid (acidifier), is contained in desserts, soups, broths, dry beverage
E504 — magnesium carbonate (baking powder) may be present in cheese, chewing gum, or even salt — is safe.
E957 — thaumatin (podstlastitel) may be contained in the ice cream, dried fruit, sugar-free chewing gum.

Especially harmful and illegal 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 and E 957.

Epidemiology experts considered dangerous following additives:

E102, E110, E120, E124, E127, E129, E155, E180, E201, E220, E222, E223, E224, E228, E233, E242, E270, E400, E401, E402, E403, E404, E405, E501, E502, E503, E620, E636 and E637. The list is very dangerous entered E123, E510, E513 and E527, but for unknown reasons, they are still not allowed. Suspicious called additive E104, E122, E141, E150, E171, E173, E241 and E477.

Sodium benzoate (E 211)

The sodium salt of benzoic acid plays pretty important preservative function — prevents fermentation of juice, does not breed bacteria. It is added to soda and chips in the meat and ketchup. Prolonged use of E 211 in the diet may lead to disturbances in metabolism and cause cancer.

Aspartame (E 951)

This sweetener and flavor enhancer in foods substitute sugar for diabetics. Aspartame is added to chewing gum, beverages, canned food, spices, etc. But a few years in America, where it is used very widely, there is a campaign to ban E 951. Products with the addition of aspartame can trigger migraines, skin rashes and deterioration of brain activity.

Monosodium glutamate (E 621)

Chemical called glutamate, sodium gives the dish a taste and smell of meat (it is added to the bouillon cubes to enhance the flavor.) If you exceed the norm (pour into a bowl of noodles a few sachets) — can be poisoned. In America, in the year occur hundreds of thousands of such poisoning.

List of FAO

Classification of food additives in the Codex Alimentarius, the International Organization for Food and Agriculture (FAO) at the United Nations. All these data are reported to the producers, but since the FAO — the social organization, its information is only advisory in nature.

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

E171-173 * — dyes. Contained in the sweet carbonated water, candies, ice cream color. Can lead to diseases of the liver and kidneys.

* E210, E211, E213-217, E240 — preservatives. There is in any kind of canned food (mushrooms, stewed fruit, juices, jams). Can lead to the formation of malignant tumors.

* E221-226 — preservatives. Used in any canning. May lead to diseases of the gastrointestinal tract.

* E230-232, E239 — preservatives. Found in canned food of any kind. Can cause allergic reactions.

* E311-313 — antioxidants (antioxidants) There are in yogurt, dairy products, meat products, butter, chocolate. Can cause gastro-intestinal tract.

* E407, E447, E450 — stabilizers and thickening agents. Contained in the jam, condensed milk, chocolate cheese. May cause liver and kidney disease.

E461-466 * — stabilizers and thickening agents. There is a jam, condensed milk, chocolate cheese. Can cause gastro-intestinal tract.

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

Additives that are harmful to the skin:

E151 E160 E231 E232 E239 E951 E1105

Crustaceans 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

Additives that cause indigestion:

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

Additives acting on blood pressure:

E154 E250 E251

Additives that cause rashes:

E310 E311 E312 E907

Additives that cause intestinal disorders:

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

Additives causing malignant tumor:

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

Additives that cause diseases of the gastrointestinal tract:

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

Dangerous allergens:

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

Additives that cause liver and kidney disease:

E171-173, E320-322.

On March 1, 2005 banned the use of preservatives E216 and E217.


Carefully read the labels. Without looking, it is quite possible to buy a starch with taste, smell and color of the sausage. Some harmful additives only in large quantities but carcinogens tend to accumulate in the body. So, over time, it will have an effect.

Any modification of the products makes them potentially dangerous to health. The use of synthetic flavor enhancers and color — it is cheating his own body.

If you see a product with a long shelf life — this is a sign that there is a lot of preservatives, which kill not only the bacteria of decomposition, but also inevitably start killing your own cells.

The Daily Mail

Miracle, and not an article. Just go away even in the woods and start to dig yourself a hole and feed that he has grown up and milked. But seriously:


Just on the topic of harmful food you can read:

Processed fruit. We ourselves than grass?
Meat. History nationwide fraud (1762)

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