“I received a call in the morning and I was told … there were difficulties about Tata,” she said, referring to Mr Mandela by his Xhosa name, which means “Father”.
“I phoned the doctor and he said ‘No Mama, I think you’d better visit’. He had never used that word before. When he spoke like that then, I knew there was a very serious problem.”
When she arrived at Mr Mandela’s house, other relatives told her to go upstairs, to where doctors were gathered around him. “I asked ‘is this it?’”she said. “Of course they kept quiet and they did not tell me.
“I sat there for three and a half hours, watching that machine. But the first shock I got was the fact they had switched off the dialysis machine and there was just a respirator registering the heartbeat and blood pressure. When I got there, the heartbeat was around 67 and the blood pressure was 55. I watched those figures going down and down so slowly. They felt eternal. They kept dropping and dropping.”
After Mr Mandela’s readings dropped further still, she knew his very last moments were imminent, she said. “The doctors were standing around him. They told me I should move close to him. I went close to him and I noticed he was breathing really slowly. I was holding him trying to feel his temperature and he felt cold. Then he drew his last breath and just rested … He was gone.”
She added: “I realised all along as human beings I honestly could not find myself saying ‘it is time’ but I knew we had reached the end. You get this numb feeling. You don’t react to that. I can’t describe that kind of sorrow. Even though he was 95 and had done so much, there was so much that was still not done.”
The words of Empress Winnie Madikezila-Mandela
Here’s a good explanation of the name Jesus:
“Jesus is actually an English corruption of the Latin, Iesus (Latin did not have a J).
Iesus, comes from the Greek Iesous (Greek was the language of the New Testament).
Iesous itself is a Greek transliteration of Aramaic, Yeshua (Jesus’s mother tongue was Aramaic).
The aramaic form of the name is a derivation of the old Hebrew name Joshua.
So, as other’s have said – Jesus is just a variation on the common name Joshua, and Jesus’ name in his own language would have been Yeshua – a very common name in the Roman province of Judaea at the time.
Source(s): The Oxford English Dictionary for the linguistic data.”
The Vatican has withdrawn thousands of gold, silver and bronze medals minted to commemorate the first year of the pontificate of Pope Francis after discovering it had misspelled Jesus.
A Latin inscription around the edge of the medals minted to mark the first year of Pope Francis’s pontificate referred to Jesus as “Lesus.”
The medals, produced in gold, silver and bronze by the Italian State Mint, went on sale in official Vatican stores on Tuesday, but were withdrawn two days later after the error was noticed, the Vatican Publishing House said.
The inscription is Francis’s papal motto, taken from a meditation by the eighth-century English monk the Venerable Bede, from a passage of the Gospel in which Jesus calls St. Matthew to be an apostle.
The motto on the Vatican website reads: “Vidit ergo Jesus publicanum, et quia miserando atque eligendo vidit, ait illi, ‘Sequere me,’” or “Jesus therefore sees the tax collector, and since he sees by having mercy and by choosing, he says to him, ‘follow me.’”
Before they were withdrawn, four people purchased medals displaying the error, which could fetch high prices on rare coin markets, Italian media reported.
Is Modern Wheat Making You Fat and Sick?
Our hunter gatherer ancestors collected all they could from the ground for food including insects, berries, nuts, etc. In their gathering, they found that the animals were eating grass, and they became curious. They broke it down and somehow incorporated wild wheat into their diet. This grass was called Einkorn and had only 14 chromosomes.
Plants can mate with each other and combine chromosomes. At some point in time, the wild grass Einkorn mated with another type of wild grass and the offspring Emmer ended up with 28 chromosomes – this is the wheat that is mentioned in the Bible. However, this is not the wheat of today, that is for sure.
In the Middle Ages bread was a staple and very common food. Emmer mated with another grass which contributed more chromosomes to result in Spelt, Triticum landraces with 42 chromosomes.
In 1960, when the threat of world population explosion was imminent, there was an investment made in agricultural research where lots of money and time were devoted to new ways to increase wheat yield. At this time, different strains of wheat were crossed over and over again to select certain characteristics and to introduce unique genes.
The resulting wheat yielded up to 10 times more per acre. When this wheat was introduced to many third world countries, famine was greatly reduced within one year. Dr. Norman Borlaug received the Nobel Peace prize for his work creating this high yield strain of wheat.
Because this wheat is so prolific, it has taken over almost all of the world’s wheat supply. There are also about a million acres of what is known as Clearfield Wheat being grown in the Pacific Northwest. It is a semi dwarf strain of wheat that has had its seed and embryos exposed to a chemical, sodium azide, which is an industrial toxin.
In fact, in the few cases of human ingestion, the Poison Control Center has warned people not to offer CPR because the person offering the CPR may also ingest the chemical and die. In addition, if the victim vomits, people are told not to put the vomit in the sink because it might explode. This is how dangerous this chemical really is.
The makers of Clearfield wheat claim that their wheat is a result of “enhanced, traditional plant breeding techniques,” making a distinction between genetically modified wheat. However, although no gene splicing techniques were used, many other methods were, such as the purposeful induction of mutations using chemicals, high dose x-ray and radiation techniques to induce mutations coupled with cross breeding. These methods are far worse than genetic modification, according to Dr. William Davis, author of the book Wheat Belly.
The government says eat more wheat – what is up with that?
The government tells us that we need to eat more grain, meaning more wheat. Over 90% of all grain consumed is wheat. In the food pyramid, we are advised to eat 60% of calories from wheat. The new food plate design also tells us to get at least 1/4 of our calories from wheat. Here is why we need to stop listening to what our government is telling us about the food pyramid:
Modern Wheat is an Appetite Stimulant
It is estimated that up to 10% of the population has a sensitivity to the protein in wheat known as gluten (some estimate it may be higher, closer to 30%). However, the other 90% of people who consume wheat really should not be eating it either. Here are a few reasons why:
Gluten is a two part protein that is comprised of gliadin plus glutenin. Glutenin has a unique elasticity that gives us the ability to stretch our pizza or bread dough or even spin it over our heads, if we are inclined to do so. Gliadin, the other part of the gluten protein, was heavily studied in the 1970?s by psychiatrists who found that if they took all of the wheat out of the diet of their patients with schizophrenia, they improved markedly.
When they put the wheat back, they found that the condition worsened. So the question asked was what was in bread that led schizophrenics to hallucinate? It was traced back to the gliadin protein which, when ingested, enters the brain and binds to opiate receptors where it stimulates appetite.
In addition, gliadin, acting like an opiate in the brain, has other disastrous effects. For example, people with ADHD become hypersensitive and have behavioral outbursts, people with schizophrenia have major hallucinations, people who are bipolar become increasingly manic and those with eating disorders, such as binge eating, will develop food obsessions.
By 1985, everything at the supermarket with wheat in it came from the prolific semi-dwarf strain or a spinoff. Interestingly enough, if you compare what happened to America’s weight prior to and after 1985 it is evident that there was an obesity explosion that is still happening today shortly after the “new” wheat was introduced.
A huge increase in the number of diabetics also followed. Although cause and effect cannot be proven scientifically – it seems evident that we have all been fed an appetite stimulant.
Modern Wheat Raises Blood Sugar
Two slices of whole wheat bread raise blood sugar higher than 6 teaspoons of table sugar. How does this happen when whole wheat is considered a complex carbohydrate that we are encouraged to eat more of? The complex carbohydrate of wheat is called Amylopectin A, which is highly sensitive to amylase, which we have in our stomach and mouth. This makes it very easy to digest and raises blood sugar rapidly. Wheat for breakfast, wheat for lunch and wheat for snacks results in visceral fat that encircles the intestines, heart, liver and kidneys. Repetitive high blood sugar results in what Dr. Davis calls a “wheat belly.”
Modern Wheat Causes Inflammation
When bacteria or a virus enters the body our immune system responds in many ways. Plants do not have the same type of immune system, but they have lectins which are proteins that are toxic to mold, fungi and insects. Some lectins are benign to humans like the lectin found in spinach while some are very toxic. The lectin in wheat (Wheat Germ Agglutinin) is a four part complex molecule.
When this lectin is isolated and given to rats in very small amounts, it destroys the small intestine. Average Americans consume about 10-20 mg of the wheat lectin in a day, that’s enough to do significant damage.
When we consume wheat the gliadin protein unlocks the normal intestinal barrier and allows foreign substances entry into the bloodstream – substances such as wheat lectin. This is why people who eat wheat have autoimmune and inflammatory distress such as joint inflammation, bowel inflammation, acid reflux, inflammation of the brain, inflammation of the airways etc. In fact, there is not one system that escapes the inflammatory assault of wheat.
What Happens When We Remove Wheat From Our Diet?
First of all, taking wheat out of the diet is not as easy as might think – it is in a lot of foods – even ones we would not associate with having wheat. For example, wheat is in Twizzlers, Campbells Tomato Soup, taco seasoning, frozen dinners, cereals, salad dressings, granola bars and a lot more.
Why is there wheat in so many products?
In 1960, we could find wheat only in things where we would expect to find wheat – breads, pastas, pancake mix, etc. Today is an entirely different story – wheat is in all kinds of foods where we would not expect to find it.
Is it possible that food manufacturers know a little something about wheat as an appetite stimulant (on top of the fact that is it heavily subsidized by our government and therefore artificially inexpensive)?
Impact of a Wheat-Free Diet
Dr. Davis tells us that taking wheat out of the diet will result in the following:
Dramatic weight loss
? Reduced appetite
? Lowered blood sugar
? Reduced joint pain
? Reduced inflammation
? Improvement in cognitive function
? Reduced anxiety
? Reduced food obsessions
? Reduced blood pressure
? Reduced triglycerides
? Increased energy
? Improved sleep
What About Gluten-Free?
Although going gluten free is a good thing because you avoid problems with gluten and gliadin, wheat germ agglutinin and amylopectin A, gluten-free foods contain other things, mainly potato starch, rice starch, tapioca starch and corn starch. These are the only foods that raise blood sugar higher than the amylopectin A found in wheat.
Warning: If you choose to be gluten free, avoid the commercial gluten free products, at least until you educate yourself on the differences between the various gluten free products on the market.
What Can I Eat?
Eat real, single ingredient foods as much as possible. You can eat nuts, healthy fat, organic fruits/vegetables, grass-fed beef, organic chicken and turkey, wild caught salmon, cheese, organic eggs, coconuts, avocados, flaxseeds, olive and hemp oils as well as a variety of other foods that are in their natural state. The more refined a food is, the more likely it contains wheat and other byproducts of the refinement process that are just too dangerous to your health.
-The Alternative Daily
Mulay al-Rashid was described at the time: “He is of middle size; his face is long and thin; his beard, forked and white, his color, almost black with a white mark near the nose” – Abbé Busnot, Histoire de Regne de Mouley Ismael, Roven, 1714
Moulay Ismail Emperor and the brother of Moulay Rashid.
As far as Moulay-Ismail, this is how he was described: “Moulay Ismail, a very swarthy, bearded man with a “beauty mark” alongside his nose.” – Welch 1949, p.418″
Sidi Mohammed Bin Abdallah
Le Sultan ben Abdallah ce rendant a la mosquee
Moulay Slimane or Suliman
Mulay Slimane or Suleiman (1766 – 28 November 1822) (Arabic: ????? ???????) was the Sultan of Morocco from 1792 to 1822. Slimane was one of five sons of Mohammed III who fought a civil war for control of the kingdom. Slimane emerged victorious in 1795, and the country remained largely passive for the subsequent decades of his rule. He was a member of the Alaouite dynasty.
Slimane continued his father’s centralization and expansion of the kingdom, and most notably ended the piracy that had long operated from Morocco’s coast. As part of Morocco’s long running conflict with Spain and Portugal, Slimane halted all trade with Europe. However, he continued his father’s policies of close relations with the United States.
Sidi Mulay Abdelrahman 1822 – 1859
Sidi Abdel Hafid 1908 – 1912
Mohammed IV Current King
Eating lots of broccoli may slow down and even prevent osteoarthritis, UK researchers believe.
The University of East Anglia team is starting human trials following on from successful lab studies.
Tests on cells and rats showed that a broccoli compound – which humans can also get from Brussels sprouts and cabbage – blocked a key destructive enzyme that damages cartilage.
They are asking 20 patients to eat a daily dose of “super-charged” broccoli.
This special cruciferous vegetable has been bred to be extra rich in nutrients – it is a cross between standard broccoli and a wild relative from Sicily.
Our body takes this glucoraphanin compound and turns it into another, called sulforaphane, which appears to protect the joints.
I can’t imagine it would repair or reverse arthritis… but it might be a way to prevent it”
The volunteers will have two weeks on the diet before going under the knife to have their badly arthritic knees repaired by surgeons.
Dr Rose Davidson and her team will look at the tissue that has been removed to see what impact, if any, the broccoli has had.
She said: “We’re asking patients to eat 100g (3.5oz) every day for two weeks. That’s a normal, good-sized serving – about a handful – and it’s an amount that most people should be happy to eat every day.”
While two weeks is highly unlikely to be enough to cause any big change, Dr Davidson hopes it will be enough to offer some evidence that “super” broccoli could benefit humans.
“I can’t imagine it would repair or reverse arthritis… but it might be a way to prevent it,” she said.
Her team will be looking for proof that sulforaphane has travelled to where it is needed in the joint and that it is causing beneficial changes at the cellular level.
Another 20 knee replacement patients who have not been on the diet will be used as a comparison group.
Prof Alan Silman, of Arthritis Research UK, which is funding Dr Davidson’s work, said: “Until now research has failed to show that food or diet can play any part in reducing the progression of osteoarthritis, so if these findings can be replicated in humans, it would be quite a breakthrough.
“We know that exercise and keeping to a healthy weight can improve people’s symptoms and reduce the chances of the disease progressing, but this adds another layer in our understanding of how diet could play its part.”
The results of Dr Davidson’s animal trials are published in the journal Arthritis & Rheumatism.
The special broccoli, known as Beneforte, was developed from publicly funded research at the UK’s Institute of Food Research and the John Innes Centre.
More than 8.5 million people in the UK have osteoarthritis, a degenerative disease affecting in particular the hands, feet, spine, hips and knees.
Harriet Tubman, she was ’bout it bout it for real…… Freedom FIGHTER in every sense
- Noble Terrizzell