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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The Holy Day Satan Hates Most. Day of Atonement. Processed Foods and Obesity.

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The Holy Day Satan Hates Most

“The devil doesn’t like any of God’s holy days, but the Day of Atonement is particularly onerous to him. How should Christians today view this day?

When I was young and just learning to celebrate God’s annual holy days, the Day of Atonement was difficult for me to appreciate. While all of God’s commanded assemblies are collectively termed “feasts” (Leviticus 23:2, 4), the one observed on the 10th day of the seventh month of the Hebrew calendar—the Day of Atonement—had no feasting at all!

Instead of enjoying nice food and drink as our family did on the other holy days, this day was a day of afflicting our souls by fasting. This meant we were not to eat food or drink liquids for a full 24 hours (Leviticus 23:32; Esther 4:16).

While I recall a minister teaching that this holy day was a time for feasting on spiritual food, that explanation didn’t help my empty stomach. As a tall, skinny youngster with a rapid metabolism, going without food and drink for this length of time was … well, unpleasant to put it mildly. My soul truly was afflicted—which was and is the intent of fasting.

When the seemingly extra-long day finally came to an end and my spirit revived as I ravenously partook of food and drink, I can remember feeling relieved that it would be a whole year before we would observe this day again.”  More at:  https://lifehopeandtruth.com/life/plan-of-salvation/day-of-atonement/holy-day-satan-hates/

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Day of Atonement

“Nine days after the Feast of Trumpets, we celebrate the Day of Atonement. This day in God’s plan for mankind pictures the removal of Satan as ruler of the earth, ridding humanity of its greatest barrier to reconciliation with God. Revelation describes Satan as being bound and imprisoned for 1,000 years, no longer able to influence the world and encourage rebellion against God and His law.”

“Then I saw an angel coming down from heaven, having the key to the bottomless pit and a great chain in his hand. He laid hold of the dragon, that serpent of old, who is the Devil and Satan, and bound him for a thousand years.”

REVELATION 20:1-2

“The Day of Atonement also differs from the other festivals because God commands His people to fast (not eat or drink) on this day to draw close to Him. All the other festivals involve enjoying food and drink.

Removing food and drink on this day reminds us that man cannot live by food and water alone, but needs God, who is the creator and sustainer of all things. Atonement also pictures the reconciliation of mankind to God, made possible by the sacrifice of Jesus Christ.” From: https://lifehopeandtruth.com/gods-holy-days-3/

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The Day of Atonement and Fasting

Leviticus 23:27

“Also the tenth day of this seventh month shall be the Day of Atonement. It shall be a holy convocation for you; you shall afflict your souls, and offer an offering made by fire to the LORD.”

The Day of Atonement is a unique holy day. It is the only holy day on which God commands His people to “afflict” their souls. This means His people are to fast (go without food and drink) for the entire 24 hours of this day.

Fasting is a spiritual tool that is designed to help us draw closer to God by developing humility and reliance on God and by realizing our absolute dependence on Him. Read our article on fasting to learn more about the spiritual benefits of fasting.

Over the next few days, we will be covering scriptures that explain the meaning of the Day of Atonement. This is a day to solemnly seek reconciliation with God and to focus on the portion of His plan that will lead to reconciliation between God and all of mankind. This can only happen through the binding of Satan the devil.

To read more about the part that this day has in God’s plan, read “Day of Atonement: Removing the Enemy, Reconciling All to God.”

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Processed Foods and Obesity 

Key Takeaways

• The dramatic increase in the number of calories available in the food supply since the 1970s is closely linked to the rise of obesity in the United States and other developed countries. This surplus of calories far exceeds what individuals need for their daily energy requirements.

• The decline in hard manual labor over the twentieth century led to decreased energy needs among the population, resulting in a drop in calorie consumption. However, the societal shift towards less physical activity and increased calorie intake marked a turning point, leading to the “eat more, gain weight” phase observed today.

• The 1970s saw a significant transformation in the food industry, with technological advancements enabling mass production and distribution of processed foods. This revolution, akin to the Industrial Revolution, made highly processed, ready-to-consume foods readily available and affordable.

• Processed foods, such as Twinkies and frozen french fries, became ubiquitous due to their convenience and affordability. The centralized production and distribution of these foods made them easily accessible, contributing to increased consumption and caloric intake.

• Similar to the mass production and marketing of cigarettes, the widespread availability and accessibility of processed foods contributed to their increased consumption. While the addictive nature of tobacco remained constant, easy access and affordability drove a significant rise in consumption. Similarly, the appeal of processed foods has always existed, but their accessibility surged with technological innovations in food production.”

Full article at: https://nutritionfacts.org/blog/processed-foods-and-obesity/?

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7th October.

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The Brandenburg Gate is illuminated with the flag of Israel in Berlin, Germany, Monday, Oct. 7, 2024, to mark the anniversary of the Hamas attack on Israel on Oct. 7, 2023.

“It is hereby officially recognized a day of remembrance for the victims of October 7th Hamas attack on Israel,”

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