Sunday, December 22, 2024

It is Not OK! The Lamb of God

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The Lamb of God

John 1:29

The next day John saw Jesus coming toward him, and said, “Behold! The Lamb of God who takes away the sin of the world!”

The unblemished lambs sacrificed in the Old Testament could not take away sin. They were only a reminder of Jesus Christ’s true purity and innocence. As our Creator (John 1:3), His life is worth far more than all human lives combined. Only His death could pay all the penalties and truly remove sin from those who repent.

The apostle Paul referred to Jesus Christ in a similar way. “For indeed Christ, our Passover, was sacrificed for us” (1 Corinthians 5:7). The Passover lambs, along with all the other sacrificial lambs, represented the sacrifice of Christ.

Study more about the Lamb of God and His sacrifice in our article “Sacrifice of Jesus.”  To listen to the "Verse by Verse" episode covering this scripture go to: https://lifehopeandtruth.com/bible/blog/the-lamb-of-god-1/

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Sunday, December 1, 2024

“In Everything Give Thanks” (Really?)

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“In Everything Give Thanks” (Really?)

“Paul wrote some inspiring and beautiful sentiments, such as, “In everything give thanks.” But is that literally realistic?

“In Everything Give Thanks” (Really?)Paul exhorts us to give thanks in everything. Really? Everything? Christians experience some truly awful, unfair and distressing things. Terminal illnesses. Accidents. Deaths of loved ones. Financial hardships. Trials and temptations of all kinds.

Did Paul mean to give thanks for these things?

The context of “in everything give thanks”

Soon after Paul had established the congregation in Thessalonica, he was driven from town by threats of an angry mob. His first letter to the Thessalonians was written soon after this to answer questions and encourage the young church facing persecution and mourning the loss of members who had died.

Paul set the tone by letting the Thessalonians know that he gave “thanks to God always for you all” (1 Thessalonians 1:2).

Part of Paul’s concluding exhortation included:

“Rejoice always, pray without ceasing, in everything give thanks; for this is the will of God in Christ Jesus for you” (5:16-18; see also our articles “Four Ways to Find Joy in Trials” and “Pray Without Ceasing”).

Thanks in, not necessarily thanks for

Paul said to give thanks “in everything”—in every situation. That doesn’t mean we must immediately feel gratitude for the bad things that happen to us.

For example, Job blessed God in spite of his terrible trials, not for them (Job 1:13-22).

King David, also, in the midst of feeling overwhelmed with trials (Psalm 69:1-2) still said, “I will praise the name of God with a song, and will magnify Him with thanksgiving” (verse 30).

How do we give thanks in everything?

See the eternal benefit of trials

Even our trials can help develop our Christian character, making us more like God and preparing us for our eternal destiny.

Trials produce perseverance, character and hope (Romans 5:3-4). They are the crucible for refining genuine faith (1 Peter 1:6-8). They allow the growth of the fruit of righteousness (Hebrews 12:11).

Focus on the gifts from the Giver of every good gift

All of the good things we have are ultimately from God, but we can so easily take them for granted in the good times. Paul encourages us to pray with thanksgiving and focus on the positive (Philippians 4:6-8).

And lifting our eyes to focus on our Creator and His future plans for us can help us transcend our current troubles. We can’t fully imagine what wonders God has in store, but His Holy Spirit can help give us a vision of the wonderful future.

God is the Giver of “every good gift and every perfect gift” (James 1:17). He wants to give us forgiveness, His Spirit and eternal life (John 3:16-17; Acts 2:38). He wants us to serve the rest of humanity with Him (Revelation 5:10). He wants us to be His children and to experience joy and pleasures forevermore (1 John How to Pray. Download Free Booklet3:1-2; Psalm 16:11)!

The ultimate perspective

Paul put things in perspective: “For our light affliction, which is but for a moment, is working for us a far more exceeding and eternal weight of glory” (2 Corinthians 4:17; see also Romans 8:31-39).

The comparatively short time trials afflict us now is nothing compared to living forever as God’s children!

Study more in our articles “What Is the Real Purpose of Life?” and “Praise God.” From: https://lifehopeandtruth.com/life/christian-living/in-everything-give-thanks-really/?

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Tuesday, October 29, 2024

It’s All Pagan Tradition. Acrylamide in Table Olives

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“Don’t dabble in it. Don’t do it for the kids. Don’t keep one and get rid of the others. It’s all pagan tradition. Who cares where it comes from? Who cares if it’s different than it once was? Who cares if it’s not as bad as something else?

It’s pagan. If you are trying to be pagan then carry on…If not then walk away. All the way.

YHWH (Our Lord) has given you many great things to celebrate. Things that actually honor Him and give Him due glory and praise. Why would you want to choose pagan things over His things? And yes it is choosing theirs over His. You can’t have both.

Either own the holidays as pagan and yourself as pagan too or else surrender them all to Yeshua and follow Him in celebrating the Holidays of YHWH.”

Question Everything”

templecrier.com/paganism

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Researchers Find Ways to Reduce Acrylamide in Table Olives

“A recent study conducted by Extremadura’s provincial government in Spain has identified some strategies to mitigate the presence of acrylamide during the industrial processing of black olives.

Acrylamide is a compound found in carbohydrate-rich foods after being heated. The International Agency for Research on Cancer considers the compound carcinogenic.

The study provides different strategies that, without imposing any additional cost in its manufacture, upgrade the processing of Californian-style black ripe olives by removing acrylamide from the final product.- Daniel Martín-Vertedor and Antonio Fernández, researchers, Junta de Extremadura

According to the researchers, acrylamide generation in table olives is evident in larger quantities in Californian-style black ripe olives. The compound develops as a result of oxidation after thermal sterilization occurs during the table olive production process.

The amount of acrylamide in table olives is dependent on many factors such as how olives are processed, thermal sterilization conditions, packaging methods that may or may not involve the use of brine and cooking.

The researchers conducted their study using Hojiblanca olives, a common Spanish variety with an intermediary level of acrylamide content.

By changing different phases of the production process – olive maturation stage, length of storage period and type of washing treatment – the researchers were able to lower levels of acrylamide and thus improve the quality of the table olives.

“Applying these mitigation measures at industrial scale, black table olives consumers will intake a significatively minor quantity of this toxic compound,” Daniel Martín-Vertedor and Antonio Fernández, the two lead researchers on the project, told Olive Oil Times.

“Therefore, this type of table olive elaboration can be more present in the human diet, taking advantage of the benefits of table olives,” they added.

The researchers used olives harvested at two different points of maturation: the green and yellow-green stages. Olives harvested at the yellow-green maturation stage – when they are one step closer to veraison – had higher levels of acrylamides.

Furthermore, green olives stored for 21 months presented the lowest acrylamide levels. Acrylamide levels also lowered by 18 percent when the olives were sprayed with water before rinsing. Washing the olives with water heated to 25 ºC for 40 minutes also led to a 36-percent reduction in the chemical.

However, following treatment with lye, which is commonly used to remove the compound responsible for the bitter taste of table olives, acrylamide levels increased. Pitted olives retained the lowest levels of the chemical, followed by unpitted olives and sliced olives.

The researchers further found that table olives canned in brine with higher concentrations of salt after the production process also increased the acrylamide content. However, this was not observed in olives stored in other liquids.”  More at: https://www.oliveoiltimes.com/health-news/researchers-find-ways-to-reduce-acrylamide-in-table-olives/97968

Also see: The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee.  From: https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet

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