🚨 BOMBSHELL from the Dutch government: Newly released official graphs prove COVID transmission in late 2021 & early 2022 was overwhelmingly driven by the vaccinated and boosted — not the unvaccinated. These ministerial (Dutch VWS) “transmission pairs” data show most spread occurred among fully vaccinated adults, with a clear shift to boosted groups. This directly contradicts the justification for the discriminatory QR code / CTB (Corona entrance ticket) policy that excluded millions from society. The data was hidden for years despite requests. It must now be central evidence in the Parliamentary COVID Inquiry (PEC) — with experts recalled for public questioning. The ongoing CTB court case (verdict 28 July 2026) needs this evidence too. Accountability starts here. No more hiding the facts. Share this widely ! #PEC #CoronaEnquete #CTB #QRcode #DutchCOVIDInquiry #VaccineTransparency #Accountability @tweedekamer @2eKamertweets @Daandekort92 @MinVWS @RobertKennedyJr @ChildrensHD @EpochTimes

You think you're just eating "cheese"? Think again. 90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin. And it was originally developed and patented by Pfizer in 1990. Yeah, *that* Pfizer. Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing. Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar? The worst part? This stuff isn't even listed properly. On ingredient labels it hides behind vague wording: - "enzymes" - "microbial enzymes" - "vegetarian rennet" - or just plain "rennet" And here's where it gets insidious: Plenty of people are getting bloating, digestive distress, skin issues, or straight-up allergic reactions after eating cheese... and they blame "dairy." But a growing number are realizing it's not the milk — it's the A. Niger residue or the GM process itself triggering the problem. Real animal rennet? That's the traditional calf-stomach enzyme our ancestors used for thousands of years. It works with your body. No hidden mold genes. Want the real stuff? How to actually avoid this garbage: - Look for labels that specifically say "animal rennet" or "calf rennet" - Skip anything that says "microbial," "vegetarian," or just "enzymes" - Buy European imports, artisanal, or raw-milk cheeses (they still use the old-school stuff) - Certified Organic or Non-GMO Project Verified is safer (many ban FPC outright) - Best move: find a local cheesemaker who tells you exactly what they use They turned one of the oldest, most nutrient-dense foods on earth into another ultra-processed Franken-food and hoped you'd never notice. Stop eating their science experiment. Your gut (and your ancestors) will thank you.

Did you know bras cause breast cancer and back pain?We're never told this because bras are a 50 billion market that was created once corsets became unsellable. Here I show the evidence tight clothes (ie. ties & bras) harm you and how to find safe clothes midwesterndoctor.com/p/how-y…