Breaking the United Nations’ Code X

The Codex Alimentarius Commission, based in Rome, is an international organization jointly created in 1962 by the Food and Agricultural Organization (FAO) and the World Health Organization (WHO) of the United Nations, “allegedly” to protect the health of consumers with guidelines for food standards.

Codex Alimentarius may present the greatest disaster for our food supply—and thus for our health—this country has ever seen, and if not stopped is likely to be implemented starting in 2011.

Let me repeat that, the greatest disaster to our health if not stopped, starting in 2011.

The Codex and regulations affecting our food sovereignty go back to 1962. Fortunately, in 1994 Congress passed the Dietary Supplements Health and Education Act (DSHEA), which for the moment preserved the definition of vitamins, minerals, and herbs as foods.

Without Congressional oversight, the U.S. will move towards Canada and Mexico where supplements are considered drugs, not foods. Codex if implemented will reverse DSHEA and the U.S. will no longer treat dietary supplements as foods, but as toxins.

Let me repeat that, Codex treats foods as toxins!

And, of course, Codex, genetically modified organisms (GMOs), and the “World According to Monsanto” are all related. The U.S. and the Codex commission do not require labeling of GMOs. For 18 years, Norway, Switzerland, Russia, Japan, the European Union, and virtually all African countries have fought the U.S. unsuccessfully to require labeling of GMOs. The U.S. erroneously considers GMOs equal to non-GMOs based solely on a 1992 Executive Order from then Skull and Bones president, George H. W. Bush.

If Codex is finalized, the FDA will use its automatic weapons to outlaw more than raw almonds and tryptophan.

In Ohio, the USDA raided a food co-op Gestapo style because it “didn’t have a business license”. Is the FDA looking out for consumers? Half of the 198 new drugs the FDA approved from 1976 to 1985 had to be withdrawn or relabeled because they caused unexpected side-effects. Predictably, no one at the FDA withdrew Donald’s Aspartame (Equal, NutraSweet), a deadly carcinogen we can’t avoid because it’s an additive in just about every food we eat.

Looking out for consumers, the FDA?…… Unlikely.

The story gets even more interesting when you find out Nazi Germany’s notorious I.G. Farben cartel is behind Codex and the proposals that would drastically curtail our healthcare freedoms.

The UN has put out dozens of public documents calling for an 80% world population reduction. Catherine Bertini, the head of the UN food programs in 1995, paraphrased the famous Kissinger statement, “Food is power. We use it to change behavior.“

And although the effects of Codex are devastating and will result in humans dying from starvation and preventable diseases from under-nutrition, any claims that WHO or FAO have released epidemiological projections are untrue.

New World Order, depopulation? Stan Monteith, MD, and others think so.

“None Dare it Genocide” is a video lecture by Monteith, who believes Codex is part of a New World Order agenda to reduce the population by 80%. Why else would there be a worldwide push to reclassify our food as a toxin?
Conspiracy theorists — in particular F.W. Engdahl, the leading analyst of the New World Order — expect a depopulation event to rid the planet of 5 billion “useless eaters.” The Illuminati and the One World governors need only 500 million of us for slaves when they take over the world.

Never heard of “Codex Alimentarius”? Now that’s unusual because Codex is an “open secret.” You would expect the leading opponents of Global Government and the New World Order to be shouting “Codex” at the top of their websites that reach millions.. everyday.

F.W. Engdahl writes for Michel Chossudovsky’s Centre for Research on Globalization (CRG), an independent research and media group of writers, scholars, and activists committed to curbing the tide of “globalization”. You can find hundreds of articles by both Chossudovsky and Engdhal on Globalization, New World Order, and the Economic Crisis, but as of February 1, a Google search of Codex of Global Research Articles (2001-2008) resulted in… No matches found.

Let me repeat that: A search for articles about the greatest disaster to our food supply—and thus for our health—this country has ever seen, scheduled to take effect on December 31, 2011, produced No matches found on a website that reaches 30,000 unique visitors per day. Now, more than ever, readers should demand more coverage on Codex from these popular websites.

Similarly, Jeff Rense has the popular UFO talk and political intrigue conspiracy site, Rense.com. But out of the thousands of articles about every conspiracy known to man, alien, and reptilian alike, you can find only two — and they don’t even begin to address the situation’s seriousness.

What about the vitamin and supplement trade associations? Monsanto, Big Pharma, Chema, and Agra have convinced them “Codex is a nonissue”, and that they will actually gain market share when Codex is implemented.

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Or the muckraking leftist newsletter Counterpunch.org, edited by Alexander Cockburn and Jeffrey St. Clair? You guessed it…

Your search — Codex Alimentarius on Counterpunch — did not match any documents.

So who is raising awareness about this issue?

John C. Hammell of International Advocates for Health Freedom and Ian Crane, an ex oilfield executive. Ian lectures and writes on U.S. hegemony and the NWO agenda for control of Global Resources.
Since 2007, Ian has focused on the excesses of Codex Alimentarius. Ian is an independent researcher and, of course, self-funded. No banner ads torment you on his website. He observes:

“After spending the past twelve months investigating Codex Alimentarius, I am deeply disturbed by the almost total lack of awareness (or even interest) with regard to the implications of this pernicious global Commission, particularly amongst those most affected by the excesses of this restrictive legislation.”
That’s no surprise because his website Ianrcrane.co.uk is traffic ranked: 2,381,595 (very few visitors per day, Yahoo is ranked #1 and Google is #2).

Ian has warned that the effects of the “pernicious” legislation, starting in 2011, would be devastating, and he believes that, “without a shadow of a doubt”, there is a plot by major food and pharmaceutical companies to see that the Codex proposals become international law… and so should you.

Codex is laying siege to our freedom of choice. Let’s try and stop it.

Normally I don’t recommend those “take action” campaigns: the ones that tell us, it’s not too late, click here to importune our “elected” representatives with emails and faxes.
But Codex is different.

The inconvenient truth for our elected representatives, their families, and staff is, they have to eat and take vitamins and supplements…just like us. So, go ahead and email, fax, and phone — this is one email campaign that might just work.

It’s going to come down to a massive rebellion. The DSHEA law that kept the FDA off our backs was passed because millions and millions of letters were sent to people in Congress demanding health freedom. International Advocates for Health Freedom website has a “take action” page.

Think buying organic will help you? Well, not as much as you think, because the U.S. currently allows for up to 10% of GMO contamination of organic foods (the highest of any country in the world, most permit 0.1%).

If you really want to make a difference: support local organic Farmers, Grow your own Food, and of course…Watch: “How Cuba Survived Peak Oil”

Because guess what? They can’t stop us from growing our own food. It’s that simple.

Robert Singer

Robert Singer is a retired information technology professional and an environmental activist living in Southern California. In 1995 he and his cousin Adam D. Singer founded IPC The Hospitalist Company, Inc., where he served as chief technology officer. Today the company manages more than 130 practice groups, providing care in some 300 medical facilities in 18 states. Prior to that he was president of Useful Software, a developer and publisher of business and consumer software for the personal computing industry.

Other articles by Robert Singere here.

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Comments

  1. windy ridge says

    Guess what! THEY CAN STOP YOU FROM GROWING YOUR OWN FOOD! If H.D 875 gets passed!
    The Food Safety Modernization Act of 2009 (H.R. 875) was unveiled on Feb. 4, 2009, by Rep. Rosa DeLauro (D-CT), whose husband works for MONSANTO. H.R. 875 would essentially transfer all state control over food regulation to the Food Safety Administration (FSA), a newly-established federal bureaucracy to be created within the Department of Health and Human Services (DHHS). Its implications point to the elimination of all independent, family farms as well as all organic farming operations due to overbearing federal regulations subjectively determined by FSA in favor of corporate factory farms.

  2. Marcel says

    Codex is indeed a sinister threat, but Mr. Singer’s last idea is incorrect, I think. They CAN stop us from growing our own food. “Scientific researchers” (with the ever-present help of the media, of course) can announce that a deadly new vegetable virus has been found, and in order to control the spread of the epidemic, “public health officials” will make it illegal to grow your own food. This is something I predicted a few years ago, and I won’t be surprised if it happens.

  3. Ellanora Patagonia says

    To Robert Singer: this is a terrific article. Thanks! I hope all the sites you mentioned that have fallen asleep at the wheel with this issue, will get a copy of what you wrote.

    I noticed that http://www.NaturalNews.com wasn’t mentioned in your article as a resource for cutting edge news. The site’s owner, Mike Adams “The Health Ranger,” is on top of most issues (because for him, “health” is a very comprehensive term!). Check it out.

    As for Mike Adam’s coverage of Codex, I just did a search, and NaturalNews.com has 59 articles on this ill-conceived measure.

  4. Carolyn says

    I would also recommend Dr. Rath as another health freedom fighter that has done a great deal in fighting Codex. I am pleased with the fact that you mentioned John Hammell’s work in fighting for health freedom. I would recommend signing up for his health alerts as well. Dr. Ron Paul has also has been an advocate in congress with regard health freedom. He has done more than any congressman that I have seen recently. Most have been sold out to Big Pharma and entities such as Monsanto.
    We have our work cut out for us if we are to succeed in fighting this Goliath.
    Here are two articles from Dr. Rath’s sites that discuss this in more detail and concur with the above article:
    How Codex Could Work with International Trade Rules to Limit Access to Vitamins in the United States.
    http://tinyurl.com/afw928
    Codex — The Greatest Threat to Health
    in the History of Mankind
    http://tinyurl.com/dta53

  5. marie vogel says

    Thankyou Robert Singere for bringing this to the publics attention. Also thankyou Tom Dennen for your extensive comment.
    For the general people it is pretty hard to study in detail what to buy and not to buy in the markets. I try to read labels from any processed foods. Staying away from sodas, baking soda or anything related to that, for as far as I know all the different names, plus staying away from any unnatural sweeteners, helps already a lot.
    For the rest listening to (observing) own body reactions helps. In general getting thirsty means having collected stuff in the body that needs to be flushed out. At days that I have eaten very pure foods, there is no thirst and if on those days drinking little, the urine still stays clear and light.
    I am not in condition to grow enough own foods, but can keep my environment pesticide-free, so not to inhale or touch that stuff.
    The rare times that I eat in restaurants, I am very thirsty afterwards.

  6. barbara young says

    we had better get those “victory gardens” growing all over the world. Save Seeds for replanting before there are only unfertile ones left.
    nice article. of course, it doesn’t exactly make me laugh.

  7. Tom Dennen says

    All my notes on Codex Alimentarius have disappeared from my laptop.

    Also (twice) a story ‘How Powerful is the Tobacco Lobby’ written after I brought to media attention that polonium 210 is found in cigarettes (after Litvinenko was killed with it) published in the Natal Weekend Witness and whatreallyhappened.com.

    All the additive (a lot of which are poisons) used in our food today carry “E-codes” rather than the names of the substances:

    E numbers are number codes for food additives and are usually found on food labels throughout the European Union (also in South Africa). The numbering scheme follows that of the International Numbering System (INS) AS DETERMINED BY THE CODES ALIMENTARIUS COMMITTEE (caps mine, td). Only a subset of the INS additives are approved for use in the European Union, the ‘E’ prefix which stands for Europe. In casual language in the UK and Ireland, the term “E-number” is used as a pejorative term for artificial food additives, and products may promote themselves as “free of E-numbers” even though some of the ingredients (e.g. bicarbonate of soda) do have such a code.

    MSG for instance is coded E-621 and that is what goes onto the food label rather than ‘msg’ or Monosodium glutamate.

    Here is a note on msg:

    Often referred to as MSG, Monosodium glutamate is a white crystalline substance, the sodium salt of the amino acid glutamic acid (E620).

    It was first identified as a flavour enhancer in 1908 by Professor Kikunae Ikeda of Tokyo University, Japan, who found that soup stocks made from Laminaria japonica (a seaweed which had been added to soups for centuries in Japan), contained high levels of the substance.

    Ikeda decided that the unique taste, which he called umami, (delicious), was so different from the four basic tastes (bitter, salty, sour and sweet) that it was in fact a fifth taste. This view is still widely held although others say it actually only enhances the four basic tastes.

    His discovery led to MSG becoming the first flavour enhancer to be used commercially. Originally production was from seaweed although it is now produced using a bacterial fermentation process with molasses (around 90% of production) or starch (10%) as carbon sources and ammonium salts as nitrogen sources.

    It is found in the majority of savoury foods products, such as broths, soups, flavoured (and occasionally plain) crisps and savoury snacks, flavouring and spice blends, gravies, cooked and cured meats, pork pies, pot noodles, sausages, sauces and in other combinations.

    It is also used to enhance the taste of tobacco and has been used medically to treat hepatic coma.

    MSG is an important ingredient in the cuisines of China and Japan.

    There have been reports that monosodium glutamate may produce in some individuals a wide range of physical reactions including, but not limited to, heart palpitations, migraine, depression, rage and mood swings, anxiety attacks, hyperactivity, burning and tingling sensations, facial tightness or pressure, thirst, cold sweats, dizziness and nausea. The amount of MSG required to cause such reactions seems to vary considerably between individuals, however, for a given individual the trigger amount will not vary significantly.

    The wide range of reported reactions coupled with the varying times of reaction, which can range from almost instantly to up to 48 hours, can help to hide the fact that MSG could be the cause. However, it is reported that although different individuals will react differently, a susceptible individual will react consistently, with the same two or three reactions over the same time scale.

    The substance is naturally present in its bound state, the single amino acid L-glutamic acid, in plant and animal tissues, particularly in fish, meat, milk, poultry and at high levels in tomatoes and Parmesan cheese. It is alleged that it is because, as an additive, it is in a ‘free processsed’ state, which comprises L-glutamic acid and D-glutamic acid together with a variety of other chemical contaminants, that it gives rise to the reported problems. The contaminants vary depending on the method of manufacture but some, such as mono and dichloro propanols and heterocyclic amines are known to be carcinogenic.

    This hypersensitive reaction, Kwok’s disease, first reported by Dr. Robert Ho Man Kwok in 1968, is commonly called “Chinese restaurant syndrome” because cooks in some Chinese restaurants were thought to use MSG extravagantly, (some 20% of production is used in restaurants and hotels). Some Chinese meals have been recorded as containing between 5 and 10g of MSG. It has been suggested by some research that a lack of Vitamin B6 contributes to these MSG symptoms.

    However subsequent studies, including blind tests, have shown no conclusive link between the syndrome and the consumption of normal levels of MSG, around 2g daily, although tests have shown the possibility of brain cell damage in guinea pigs, hamsters, monkeys, rabbits and rats, particularly in the young. Some research appears to show that a lack of calcium appears to exacerbate the damage in adults.

    Also, some research has proposed that as it is an excitotoxin, excessive brain receptor cell activation, caused by too much glutamate, can destroy the cells. It has been further suggested that this could play a part in neurodegenerative diseases such as Alzheimer’s, Parkinson’s and Huntingdon’s but the part that dietary glutamates contribute is still controversial. (Excitotoxins are a class of chemicals that can produce brain damage by ‘over exciting’ neurons into firing their impulses very rapidly until they reach a state of extreme exhaustion. Several hours later these neurons can suddenly die. See also E951)

    Recent Japanese research (October 2002) at Hirosaki University has shown that high levels fed to rats has shown vision loss and retina damage. Although these high levels would not be reached with normal additive levels, there is concern that these same effects could result from the cumulative effect of smaller amounts over a longer period of time. Lead researcher Hiroshi Ohguro says the findings might explain why, in eastern Asia, there is a high rate of normal-tension glaucoma, a form of the eye disease that leads to blindness without the usual increase in pressure inside the eyeball. The higher rate, however, could also be due to genetics.

    Many food manufacturers voluntarily stopped adding MSG to baby foods.

    This piece,compiled by one Melissa Kaplan, is also worth a look:

    For some reason, some people think that I advocate the use of MSG in foods – I do not!. This article is here because it bodes ill for things to come: while it appeared for a while that manufacturers were getting MSG out of foods, this may encourage them to put it back in, or to put it into new food products they are developing. Not good news for those of us who are adversely sensitive to MSG. So, please: no nasty letters from those of you who are for or against the use of MSG!
    The Fifth Taste
    The Associated Press, June 28, 1997

    MIAMI (AP) – There may a fifth taste to add alongside sweet, sour, salty and bitter. It’s a mouthful – scientists call it umami.

    Two University of Miami researchers say certain taste buds in the mouths of animals react only to monosodium glutamate, or MSG, which is found naturally in almost every food.

    So what does it taste like?

    The Japanese word umami (pronounced oo-MOM’-ee) is difficult to translate, but many people use it for “delicious” or even “yummy.” It imparts a sort of meat-like flavor.

    The food industry has known for years that adding MSG to snacks and meals makes you want to eat more – more chips anyone? Until now, scientists didn’t know why.

    The researchers, Nirupa Chaudhari and Stephen Roper, said Friday that if you always want a second helping of tomatoes, grapefruit, potatoes, apples, oranges and mushrooms, it is probably because they have plenty of MSG. Many pet foods are loaded with it.

    MSG, a salt form of the amino acid glutamate, was blamed at least as far back as the 1960s for various health problems and even death. The government in 1995 declared it safe for almost everyone to eat.

    Ms. Chaudhari and Roper shared their research with other laboratories and will present their findings to an international symposium on taste next month. They said MSG triggers certain taste buds, which send electrical signals to the brain.

    The brain, now aware that umami is in the mouth, then sends its own signals that make the body want more. Parmesan cheese? Loaded with glutamate.

    Roper, a professor of physiology and biophysics, likened the effect of MSG on taste bud receptors to a key used to turn on a car’s engine.

    “There are lots of things that happen in a car as a result of turning on that key,” he said. “MSG is like the key, and we are trying to find out what the intracellular machinery is doing.”

    Understanding how this happens almost certainly will lead to nutritionists being able to stimulate taste buds in people who have no will to eat, the researchers said.

    That could help mouth cancer patients who have lost their sense of taste or the elderly who waste away because of loss of appetite.

    The average person has 2,000 to 5,000 taste buds, while some have as many as 10,000 and have a super sense of taste. The researchers said their tests have been limited to rats, but that taste buds in virtually all animals are like those of humans.

    The findings solidify umami as a fifth taste, said John Teeter, a physiologist at the Monell Chemical Senses Center in Philadelphia.

    “Is this (taste) something that’s mixed together from the others? It’s quite clear that glutamate taste is different,” Teeter told the Sun-Sentinel of Fort Lauderdale.

    Of course, the food industry will be interested and is helping to fund the research, along with the National Institutes of Health.

    Ms. Chaudhari, an associate professor of physiology and biophysics, said food companies hope to get people to eat more of their products.

    “There could be other benefits to umami,” Ms. Chaudhari said with a smile. “What if you could get little kids to eat broccoli?”

  8. Robert Singer says

    The Power of Community: How Cuba Survived Peak Oil

    http://www.powerofcommunity.org/cm/index.php

    Cuba adapted, survived, and thrived because they mobilized their entire culture. They made changes requiring cooperation, adaptability, and openness to alternatives. As one Cuban in the film remarks, “When told they needed to reduce energy use, everybody did it.”

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