Mike Adams traces pumpernickel's 15th-century origins in Zost, Germany, where a siege forced a baker to ferment dough for 24 hours, creating a dense loaf rich in lactic and acetic acids that inhibited mold without refrigeration. Unlike modern "shadow foods," this bread degraded phytic acid to boost mineral bioavailability by two to three times, supporting historical populations and serving as vital "iron rations" for soldiers and even astronauts. Recognized by the German UNESCO Commission in 2014, pumpernickel stands as a resilient superfood that fueled civilizations through scarcity, contrasting sharply with today's nutrient-poor alternatives. [Automatically generated summary]
Transcriber: CohereLabs/cohere-transcribe-03-2026, WAV2VEC2_ASR_BASE_960H, sat-12l-sm, script v26.04.01, and large-v3-turbo
Time
Text
Ancient German Superfood Origins00:03:43
You've probably heard me talk about shadow food, but today we're going to dive into a really intriguing piece of history about ancient superfood.
Well, maybe the word ancient isn't quite accurate.
We're talking, well, 15th century, right?
So hundreds of years ago, there was a superfood that was developed in what later became Germany, and it's called pumpernickel bread or Rye bread.
It was also called the Black Loaf of Westphalia because, of course, it had its origins in that region of what later became northern Germany or parts of northern Germany.
But most people don't know the miracle of pumpernickel rye bread.
And that's what I want to share with you today.
Now, personally, I've never been a fan of the taste of pumpernickel rye bread.
But after doing this research, I have ordered some and I can't wait to taste it now with a new understanding of what it is and why it's a superfood upon which a very large portion of civilization,
of Western European civilization, was built on this bread because of its unique properties that were almost discovered by accident and that turn it into a superfood that actually supported population growth for centuries and gave rise to modern Germany.
It's really that big of a deal.
And it's nothing like the spongy wheat garbage that we call bread today with high fructose corn syrup in it and mostly air.
And it doesn't even fill you up.
You eat a slice and it's like nothing.
It's just, you know, it's like processed garbage, carbohydrates, et cetera.
So today we have shadow food.
What they developed in the 15th century was superfood.
So let me explain how this all begins.
First of all, Rye, it's a robust crop.
It can grow in very poor soils.
It can handle much colder temperatures.
It avoids rot.
It germinates even in cold temperatures.
So, rye was considered a weed for centuries, and it was a weed that was plaguing the wheat crops of the region.
And the farmers there would try to pull out all the rye as much as they could in order to grow their wheat.
But wheat crops were failing, especially all over northern Europe in the 14th, 15th, and 16th centuries, there were some changes in climate and temperature, rainfall, etc.
And the soils were horrible.
Sometimes they were heavy clay.
Sometimes they were heavy in sand, very infertile ground, right?
Sometimes drought impacted fields.
And you can imagine this is also relevant today in many areas, by the way.
But where wheat cannot grow, rye often thrives.
And, you know, it was known in the Roman Empire, and it was used in some ways in the Roman Empire, and it was even cultivated by the late Roman Empire.
But it wasn't really appreciated until this creation of the Westphalia pumpernickel rye bread, which takes that rye and does something really miraculous with it that even the people of the time didn't quite understand, but you will.
Fermentation and Wild Yeasts00:15:41
You'll understand it here today.
So there's a town that is believed to be the origin of this bread.
It's called Zost, or it's spelled S O E S T, Zost.
And it was involved in a lot of wars, you know, wars raging across Europe.
And in these wars, food supply became really critical because some of these wars, of course, destroyed farms and laid siege to the food supply, etc.
Kind of like the way today our modern empire, you know, tariffs and blockades and halts oil.
Well, back 500 or more years ago, they would just lay siege to the food supply.
And so.
Food that would last on the shelf for a very long period of time was more than a luxury.
It was a strategic asset for the region.
And this Zost town, at least this is the way the story is told, it may or may not be factually correct, but there was one particular war, and then there was a baker that had to leave his rye bread in his oven and to rush to the city walls to defend the town of Zost.
And he didn't want looters to steal his bread, so he bricked up the oven, which caused the humidity to rise inside the oven, almost to the point of creating steam.
And he also, of course, reduced the fuel to it.
So it was a low temperature, long, steam filled bake.
And the bread had been baking by the time he returned after fighting to defend the town.
The bread had been baking for almost 24 hours at a lower temperature.
And what he found was.
Not a ruined loaf of bread, but rather this really fragrant loaf that was black through and through, not just the crust, but all the way through.
And it was very dense and it was more tasty.
It was sweeter, more of a rich flavor.
Some people say it has hints of chocolate or hints of coffee in it.
And then over time, as he experimented with this, and then other bakers and other families over many, many years worked to experiment with this, they found.
That this very simple rye dough, which was nothing more than rye and water and some bacteria cultures, not even rising yeast, you know, they didn't use yeast to make the bread rise, okay?
It was just rye and water and some bacteria, and if they subjected it to a long, slow, steam filled bake, that it changed it into something completely amazing, which we now know as. classic Westphalia pumpernickel rye bread.
But this bread, there's something about it that we haven't even gotten to that changed history.
Now, many people over the centuries mocked pumpernickel bread.
Even it's said that Napoleon claimed that the bread was only good for his horse, right?
And it was mocked for causing gas and Flatulence, and some people think that's where its name even came from.
However, the bread eventually became known as the foundation of the food supply for that portion of European civilization.
Why?
Because it could last six months on the shelf without spoiling.
Whereas other breads would go bad very quickly, and of course, mold would grow.
So, fungal colonies would break out on other breads.
But for rye, That didn't happen for some reason.
Even at the time, they didn't know exactly why.
And the taste became known as more exotic.
It didn't have any sugar added to it, which also helped to prevent the growth of mold and bacteria, et cetera.
But it didn't have any sugar, it didn't have any yeast, it didn't have any salt.
It was something that a farmer could grow and make himself.
And it didn't need all these other inputs, it didn't need flour from wheat.
And so it was a single source food product that could last for six months on the shelf.
And that had rather unique flavors.
At least it was something different in the diet of the 15th century, which was a pretty poor diet, by the way, where people there mostly couldn't afford much meat, couldn't afford much in the way of milk or dairy or cheese or anything along those lines.
They had occasional meat, but not anything like what we have today.
Mostly they were malnourished.
And that brings us to the other advantage of this bread.
This bread.
Gave double or triple the bioavailability of zinc and iron and magnesium and other trace minerals compared to wheat breads.
And there's a very specific chemical reason why that's the case.
And we're going to get to that.
But the people that lived on this Westphalia pumpernickel rye bread, they actually had better immune function because they had zinc in their diet that was more bioavailable.
And the women in particular were able to replenish the iron that they lost through menstruation.
It was able to give them.
Better strength and stamina because you don't want to be anemic and iron deficient, especially if you're trying to get pregnant and have a child.
And so the iron bioavailability combined with zinc and others actually made these populations healthier, with better stamina, better energy, and more children, more reproduction, larger families.
So the populations grew.
And as the populations grew, the number of bakeries grew.
Baking this secret bread recipe, the Westphalia pumpernickel rye, that number also grew.
And the specific bacterial cultures that I'll talk about here in a second were guarded like family secrets because remember, this was long before the microscope, this was long before anybody really understood microbiology, but they knew that there was something special in this culture, and that if you had the right culture and you worked it just right with the right amount of moisture and the right ratios with the rye, That you would get this end product that was amazing,
that would also last on the shelf for six months.
So, let's talk about the microbial basis of this amazing superfood that gave rise to much of European civilization.
So, a lot of it's about the lactic acid bacteria, LAB, but there were others.
There were also some wild yeasts that were part of this mixture, probably just collected out of the air, even accidentally.
Because they didn't use yeast to make the bread rise.
But they did have this culture.
And it primarily consisted of lactic acid bacteria.
And there were many of them.
This has all been analyzed since then, so we know what it is today.
But there's a fructolactobacillus san franciscensis, which sounds like San Francisco, probably where somebody identified this.
Anyway, this is a very famous sourdough bacterium.
And this produces lactic acid.
And along with the other strains of bacteria, I have some others here listed in my research.
Lactobacillus acidophilus, that's common, very common.
Lactoplantabacillus plantarum.
It's an antifungal organism.
It produces very strong mold inhibiting metabolites.
But back to the lactic acid bacteria, it produces lactic acid, which of course lowers the pH of the overall loaf of bread.
And lactic acid is used today in a lot of personal care products.
You may not know that, but it's used to lower the pH to halt the growth of mold, bacteria, fungi.
In personal care products.
And it also works in bread.
And so if you lower that pH to, I don't know, 4.5 or something like that, then that begins to block a huge percentage of possible fungal strains.
It stops them from ever even getting started.
And then when you add to that the mold inhibition metabolites of these other strains, like I said, the Lacta plantobacillus plantarum, then you have another vector of an antifungal capability.
And there were others.
Others that add to the aroma of the bread, others that produce acetic acid, which is the acid that you find in vinegar, for example.
And acetic acid also contributed to the lowering of the pH.
And when you combine all of these, they form a community of bacteria that transform rye flour into this matrix, this complex aromatic.
Tasty, seemingly non-bread substance.
I mean, it doesn't even resemble bread anymore, it's.
It's a black loaf, it's like a solid loaf at this point, but it's highly resistant to mold, highly resistant.
And so when you wrap it properly, and especially after it's baked for 16 to 24 hours, and then you wrap it properly and remember it was baked at low temperature too, with steam, so the steam also killed, you know, any mold spores or you know anything like that that might Take root later on.
And then you wrap it up.
You could put this on a shelf for six months.
Which means that this became the soldier's bread.
This became the farmer's bread through the harsh winter months of northern Germany.
This became the family bread when you had nothing else left to eat.
When all the spring and summer crops had been consumed and you were out of dairy and you'd already butchered the lambs or whatever and you had nothing left to eat, you could still count on rye.
And yeah, you were probably really tired of rye bread after two months of living on rye, but you didn't die.
You didn't die.
You had nutrition, you had calories, you even had prebiotics that were part of this naturally.
Because of this rich colony, this community of bacteria that were feeding on the natural maltose and the glucose that's in rye.
So they would convert those sugars into lactic acid, acetic acid, and even ethanol, by the way, a little bit of ethanol.
This blend, which was controlled through temperature at time and consistency of the dough, which came down to the art of the baker and the knowledge passed down from family to family, gave them the knowledge of how to produce more acetic acid in the bread.
Or they could produce more lactic acid, which changed the flavor of the bread.
The lactic acid would make it taste more like yogurt, and the acetic acid would make it taste more like vinegar.
But these were craftsmen and women, and they knew how to do this, and they knew that a particular kind of firmness of the dough, or a particular temperature, or a particular duration would result in an end resulting flavor and a shelf life of the bread.
And so this bread became what maybe the Bible referred to as manna from heaven.
This was the miraculous bread that fed soldiers and families.
Kept people alive throughout the centuries of Germany, or what became Germany.
Of course, modern Germany wasn't founded until the 19th century.
But these were Germanic people who became modern day Germany.
And so, what's amazing about all of this is that it's a multi layered antibacterial approach that almost seems engineered by modern science.
If you were to try to make a bread that had a long shelf life, And this may be very important in the coming global famine situation we're facing.
But if you want a long shelf life without refrigeration, without freezing, they didn't have those in 1450.
But they had bacteria, they had the cultures.
And so it was a multi vector approach.
I already mentioned the lactic acid and the acetic acid.
But some of these bacterial strains produced hydrogen peroxide, which had its own antibacterial properties.
Some of them produced.
Ethanol.
Some produce carbon dioxide.
And then there are other substances that are known as bacteriocin like inhibitory substances, or BLIS.
I know it's an acronym you probably forget.
But these are small antimicrobial peptides that are secreted by the lactic acid bacteria that are another different level of defense against bacteria and molds and so on.
There were also phenolactic acids that are antifungal.
There's a pro.
Propionic acid, diacetyl, a little bit of that in there as well, which is kind of interesting.
Basically, it was a chemistry lab in a loaf of bread, and the resulting chemistry just nailed it.
It gave it shelf life, it gave it taste, it gave it character, and it gave it nutrition.
And we'll talk about the nutrition in just a moment, but I want to mention that the steam oven baking was really critical to make all of this happen.
They would bake it from Maybe 100 to 130 degrees Celsius for at least 16 hours, sometimes up to 24 hours.
Now, you have to fill the oven with steam and you have to close it up so the lid to the oven stays completely closed.
So, unlike modern day bread, which might bake for 30 or 40 minutes at a much higher temperature, the pumpernickel bake is 30 to 50 times longer, basically, at half the temperature.
This is the longest baking time of any.
Modern bread, I mean, of anything known in the world.
And so, as a result, it doesn't just burn the crust and make it harder and make the crust crack or anything like that.
Not that there's anything wrong with that for those other kinds of breads, but the pumpernickel bread undergoes something called the mallard reaction.
I'm not sure if I'm pronouncing that correctly.
Mallard reaction.
Iron Deficiency Miracle Bread00:15:56
Normally, in breads, it only happens on the surface.
It's something that happens when the crust's brown.
But in the baking of the pumpernickel bread, this reaction happens very slowly and evenly throughout the entire loaf.
And what it means is that the starches of the rye are broken down into sugars by enzymes that are still active at the low baking temperatures, those enzymes which would be destroyed at higher temperatures.
And then those resulting sugars react with proteins that are in rye to produce the colors and the flavors that are unique to pumpernickel bread.
And this is a slow process.
You can't rush it.
And the result is that you end up with a bread that reminds many people of dark chocolate or espresso or different flavors of coffee, etc.
But there are no flavoring chemicals, there's no dyes, there's no sweetener, nothing.
This is pure chemistry.
And it's a miracle of agriculture.
It's a miracle.
This is the bread that outdoes all other breads throughout history, it is a superfood.
Compared to the shadow food that we are eating today.
But there's one more element of this that may surprise you, and this is the biggest secret of all.
This bread provided two to three times better bioavailability of mineral nutrition compared to wheat breads.
See, wheat contains phytic acid.
So phytic acid is a chelation chemical, and it binds.
To minerals that are in wheat.
Those minerals can include magnesium and iron zinc calcium, copper you know other trace minerals selenium, etc.
So when you eat wheat bread, even though the bread may contain those minerals, they stay locked up with the phytic acid and you're not able to extract those minerals from the wheat bread.
It just passes right through your digestive tract and out of your body.
The minerals stay bound to phytate, resulting from the phytic acid.
That's the chelator, is the phytate.
So in the 15th century, imagine, or the 16th century, nutritional deficiencies were extremely widespread.
And even though they were eating wheat bread, they weren't getting the nutrition that they needed.
It was very different from today where we have far too many calories, but somehow we're still nutritionally deficient.
But in those days, if you were nutritionally deficient, that was a life or death kind of risk.
You know, you could you could die from a lack of iron.
You could die from not having a functioning immune system because you were zinc deficient, for example.
And especially, again, if you were a woman of childbearing age, you really needed a lot more minerals in order to create your child's body inside your own body and to be able, even after birth, to engage in breastfeeding and so on.
I mean, it was an incredibly taxing event in a food ecosystem where nutritional deficiencies are very common.
So, you know, you've got to give credit to all the moms that survived.
All those centuries without the superfoods nutrition that we have today.
But see, rye bread had because of all the the long baking time and because of the, the breaking down of all these chemicals, because of the enzymes that were still active, the.
There's one enzyme in particular called phytase, and phytase, as you might imagine, breaks down well, ultimately phytate.
So it It eliminates almost all of the phytate from the rye bread.
And as a result, when you eat rye bread, you absorb two to three times more iron, zinc, and copper, and so on, and magnesium compared to wheat.
So the long fermentation and the long bake time of the rye bread degrades about 90% of the original phytic acid that's in rye.
Again, because of the phytase activity.
And then that makes those minerals more available to you when you eat the rye bread.
So it wasn't just that the bread had a long shelf life, and it wasn't just that it could be made from a grain that could grow in the poor soils with very strong temperature variation and short growing seasons and so on.
It was also that when you ate the rye bread, you got, let's say on average, three times more nutrition compared to wheat bread.
And that made the difference in the success of.
What became the rising civilization from that area of Westphalia, pre modern Germany?
It was just that tipping point of nutrition from that bread that made all the difference.
So remember, if you're magnesium deficient, you can suffer heart problems, cardiovascular problems.
If you're zinc deficient, you can suffer immune system problems and skin problems.
Your body doesn't heal as effectively as it should.
Zinc is necessary for so many things, and so on.
We could go down the list.
And maybe at the time in the 15th century they didn't know all these things, and certainly they didn't know.
They just knew that people who ate pumpernickel were healthier people.
You want to be healthy?
Eat more pumpernickel.
This was, realistically, this bread became the quiet engine of population abundance of the pre-German people.
It was an everyday food that could resolve iron deficiency in the population.
It could boost zinc intake.
It could, in many ways, because it boosted iron intake, it could really help people who were meat deficient.
You know, they couldn't afford the meat.
It wasn't, you know, abundant.
It just wasn't economically feasible for poor families to eat meat at every meal, unlike today's Germany, you know, where they're eating meat all the time.
But back then, you needed other sources for iron.
And rye, through this pumpernickel bread process, provided that mechanism.
So, when you put it all together, it's really a miracle.
It's a miracle of food history.
And the long shelf life of this bread, I already mentioned several of the reasons why it achieves that, you know, the antifungal compounds and so on.
But it also had very low free water activity.
Even though it was a semi moist bread, the water is bound up inside the dense matrix of the rye grain components.
And that water is not available to microbes.
So even though the bread feels moist, that moisture couldn't be used by fungal spores or bacteria.
And the baking itself was a kind of pasteurization as well.
It killed everything during the baking, especially when you think about the steam factor as well.
So then they would bake it, they would pull it out of the oven, and they would seal it very quickly.
And sometimes later on, they would can it.
And if you canned pumpernickel bread, then, boy, you had a long shelf life right there.
And the fact that it had almost no crust because the whole thing was almost homogenous throughout the entire loaf meant that you didn't have this kind of open outer surface with cracks in it that spores could fall into and start to grow.
So it kind of became its own armor.
It had its own outer armor and then it had its inner chemistry that also inhibited any kind of growth.
That's why this became not only the soldier's bread, like I said, but the sailor's bread.
This is the bread that you could put on a ship.
And oftentimes on a ship, you'd be out there for months.
And you would have enough carbohydrate energy to feed a sailor, but also you would avoid some of the nutritional deficiencies that sailors often faced.
Now, of course, this did not address vitamin C deficiency, scurvy, but that was solved later by.
Taking limes on the boats, right?
And that's why they were called Limies, because the limes had vitamin C and prevented scurvy.
But it was the rye that prevented immune system collapse and iron deficiency or anemia.
Interesting, isn't it?
Now, this was the perfect food for travelers.
It was the perfect food for surviving a military siege.
It was a survival asset.
In fact, the city or the town of Zost was besieged.
In the late Middle Ages, and the pumpernickel bread allowed its people to continue to thrive and defend the town.
And then more recently, in World War I and World War II, the German military was issued rations of pumpernickel bread.
And there was a related version called Graubrat.
And these portions were called the iron rations of the German military.
There's a word for that, I'm not sure if I'm pronouncing it correctly, but the Eisern portion.
Or iron ration, I guess that's in German, but I don't speak German.
Anyway, the density of it meant that you could get one slice that could fill you for a meal.
And you could carry days and days of this bread without spoilage, even in hot conditions, in summer fighting or wet conditions where other breads would have easily molded.
And it didn't take up much space because it was very dense.
And if you actually get the chance to eat, Pumpernickel bread, you're going to find out one slice will fill you up.
One good slice of the real bread, unlike today's shadow bread that you get at the grocery store, where a whole loaf, you can squeeze it down and it's got less nutrition than one slice of pumpernickel bread.
Seriously, it's a big difference.
So, on top of that, this bread became a diet for modern day astronauts.
Isn't that wild?
So there was a German astronaut named Thomas Reiter, or Reiter, maybe that's the way to pronounce it, but he requested to bring a piece of this pumpernickel bread from a famous family bakery in Germany when riding on the, going to the space station.
So that he brought this Westphalian food technology into orbit, and then he ate it in orbit.
And it served the same purpose there as it did for a soldier or a sailor, which was that it didn't mold and it lasted and he could eat it at any time he wanted.
He could rely on it, even in orbit.
Wow.
So, from siege warfare to poor soils to the food of astronauts on the International Space Station, this is the history of Westphalia pumpernickel rye.
This is one of the most important innovations in food science in human history that we know of.
And it's an art and a mastery that is guarded today and it is appreciated today.
It's practiced today.
Thank God that this has been kept alive.
By various bakers across Germany today, and in fact, in other areas, there's even an association called the Westphalian Pumpernickel Protective Association that was founded in 2010 to safeguard the tradition of this amazing food innovation.
And they've documented more than 3,000 varieties of pumpernickel.
Isn't that amazing?
And this was even recognized by the German UNESCO Commission in 2014 as a Cultural heritage.
So, in every way that you can imagine, this bread is living history.
It's about the history of mankind and its interaction with soils, with crops, with bacteria, and the gentle patience of taking time to do something well and to experiment and to have a mindset for quality rather than just mass production.
This isn't about producing processed junk food at the cheapest, lowest price for mass consumption by obese but nutritionally deficient populations.
That's today's shadow food industry.
Rather, the Westphalian pumpernickel rye was about producing something that was the best possible source of energy and nutrition that would survive the most difficult circumstances imaginable, whether you're on a ship, fighting a war, surviving a siege, or orbiting planet Earth.
In all those cases, this bread, centuries old, pulled through and kept people alive.
It's not shadow food.
It's food history.
It's food technology.
And it's one of the most important inventions in the history of food that we know of on planet Earth.
So there you go.
So now, with that said, would you like to try some pumpernickel bread?
I certainly do.
So.
I ordered some.
I haven't received it yet.
But now I have to challenge my own memory of not liking pumpernickel bread because I just didn't like the taste.
Well, I didn't know anything about it.
I was ignorant of it, of course, as most of us are.
But now, now, whew, I'm going to eat pumpernickel bread in a whole new light.
I'm going to savor it.
I'm going to enjoy it.
I'm going to respect it.
And I'm going to give thanks to all those generations of bakers and innovators and.
The scientists and everybody who made this possible and kept it alive to this very day.
So, if you'd like to join me in this, I encourage you to seek out real traditional Westphalian pumpernickel rye bread.
If you're in Europe, go visit the town of Zost.
You can visit the actual historic bakeries where this was created.
Wow!
That would be an amazing thing to do.
I would like to do that, but I'm too busy.
I'm hanging out in Texas.
But I'm going to buy it, I'm going to have it shipped to me.
It survives shipping.
For all the reasons we've talked about here, right?
It has shelf life.
But I'm going to support these bakeries and I'm going to add this bread to my diet.
My diet of high nutrition and superfoods and smoothies and everything else.
I'm going to add traditional, genuine Westphalia pumpernickel rye bread.
And I'll let you know how that goes.
Modern Diet and Discoveries00:04:05
So if you'd like to hear more stories like this, I'm covering discoveries.
And I should mention that because of all my AI. engine research over the last couple of years and my collection of millions of books and millions of science papers, I mean tens of millions.
I've been running an in-house discovery engine for several weeks now and it pulls out discoveries when it finds them.
And this discovery of this pumpernickel bread, this was one that my AI engines flagged as being very interesting.
And so I did additional research and brought this story to life to share it with you.
But my AI discovery engine, last time I checked, Had so far identified four hundred and thirty seven discoveries.
This is number one.
There's much more yet to come.
Much more.
You'll be able to read about these discoveries in my articles at naturalnews.com.
You'll be able to hear about these in my coverage at brightvideos.com.
That's my video site.
And in addition, I've also created an entire book on this subject in particular.
That book is available right now at brightlearn.ai.
which is my book creation engine that now has over 50, what is it, 55,000 books that are all available completely free of charge, with hundreds of them in Espanol and over 500 books available as free downloadable audiobooks.
And yes, eventually we'll have books in German.
We've started translating into Spanish first, but we'll go into French and German and also Chinese and other languages, including Russian, etc.
The direct website for the books is just Books.brightlearn.ai.
If you want to go directly to it and you can start searching the books.
If you click on the most popular books, you'll see my name there because my books are among the most popular on the site.
And you click on my name, you'll be able to find this book about Pumpernickel.
And you'll be able to download the book, the PDF file, completely free of charge if you want to see it there.
Finally, one more thing all of these platforms and all my work is supported by your.
Shopping with us at my online store, which focuses on lab tested superfoods and high density nutrition.
And that's healthrangerstore.com.
So, if you want to shop with us, and if you want ultra clean food, because we do mass spec testing for heavy metals and glyphosate and atrazine, plus microbiology and so much more, we have a lab, a very high end lab with multiple mass spec instruments.
I've shown videos of that before.
The lab is ISO accredited.
Our manufacturing is GMP compliant, by the way.
And we're going for another ISO accreditation for the manufacturing side.
We're about to get that.
You can enjoy all of these benefits with high-density nutrition superfoods and long-term storable food formats, as well as nutritional supplements and personal care products that are ultra clean.
You'll find all that at healthrangerstore.com.
And every purchase there helps support our platforms and our laboratory and all of this work that we do, our AI engines and everything else.
So, anyway, bottom line hundreds more discoveries are coming your way.
Hundreds more.
Each one is amazing.
And as everybody in the world is sick and tired of politics right now, I'm going to focus more on these discoveries because at least this is something that can help you.
This is something you can use today.
So thank you for listening.
I'm Mike Adams, the Health Ranger, brightvideos.com and naturalnews.com.
Take care.
Stock up on the long term storable Ranger bucket set 536 servings of clean organic superfoods for your survival pantry.