I’m no expert but isn’t the oxidized version that’s mostly the problem?

Spike protein. From the intervention, planting mrna anywhere in the body, including long lived immune cells.

plastics, microplastics yes possible

CO2 goes up, but temperature lags. SO2 reduces temperature, but levels decline. Something new is moderating global temperature, and there must be a lot of it. ✈️

As an aside, I have two other interesting medical hypotheses.

First, I do not believe that metabolic syndrome (defined as a cluster of 5 symptoms) is caused by blood sugar issues. The reason is that back when I was 30, doctors were certain I was about to become diabetic. 25 years later that still has not happened and my blood sugar levels are still great (hba1c around 5%). I have ALL of the OTHER metabolic syndrome features though: low HDLs, high triglycerides, large waist circumference, and hypertension. That is why they were so sure I was going diabetic. Anyhow, my theory is that obesity eventually causes pancreatic dysfunction, and that eventually causes blood sugar issues and diabetes. But the weight where this trips is highly individually variable. And that the other metabolic syndrome features are independently caused by obesity and also other things... for example, low HDL can be genetic, as can large waist circumference, as can high cholesterol. I had hypertention since I was 9 years old and thin just like every other kid, so that can be caused by something else too. So the causation path is not that the cluster of symptoms causes diabetes, but just that it is associated. Most people with that cluster of symptoms got there by overeating which leads to diabetes, but you can have those symptoms for other reasons.

My second hypothesis is that methionine restriction extends life. This happens because methionine is the start codon. All transcription is gated by it. And so if it is in short supply, all transcription slow down in equal proportion, which essentially means slower aging. The evidence for this is that vegans live longer, and vegans don't eat high methionine foods (for example: cheese, fish). It is a simple and elegant hypothesis, but I have no way to test it, and this isn't my field of expertise. Contrary evidence would be that pescetarians apparently live longer than vegans.

"If linoleic acid is a problem, then the following foods are bad for you: wheat, corn, walnuts, soy, sesame seeds, pumkin seeds, rice, pistachios, almonds, canoia oil, commercial chickens, peanuts, ... all of which the fat portion has >20% LA. Even egg yolks are 16%. It is hard for me to believe that the natural foods in that list are causing the metabolic problem."

let's take it one by one.

wheat - mechanically harvested, not "natural" food.

corn - GMO, mechanically harvested

walnuts - seasonal ( fatty acids remain in the body for months )

soy - mechanically harvested

sesame seeds - what percentage of fat do you think your ancestors got from sesame seeds ? i am going to go with zero.

pumpkin seeds - see sesame seeds.

rice - i don't know anybody who worries about fat content of rice.

pistachios - seasonal

almonds - seasonal

canola oil - GMO, mechanically harvested, mechanically processed

commercial chickens - fed a vegetarian grain diet instead of bugs and worms chickens are supposed to eat

peanuts - grow underground. i wonder how many people would dig into the ground to find them.

egg yolks - see chickens

all of your "natural foods" combined would represent maybe 10% of total fat intake in the diet of your ancestors. probably less.

most fat intake in human diet was from grass fed ( wild ) animals.

also THE DOSE MAKES THE POISON

it isn't that eating a walnut will kill you. it's that in a traditional human diet you would have 90% of fat from grass fed animals and maybe 1% from seeds. and in SAD ( standard american diet ) it's 90% from seeds and 1% from grass fed animals.

it's not really controversial.

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Recall that arsenic can be used as a pesticide in organic farming and the produce still certified as organic and that in California organic kale has a much higher thallium level than “regular” kale.

This is not a criticism of “organic” produce but it is a reminder that life is often more complex than described.