Email today to buy or store your DASEIN System 6 can carton today.
[email protected]
🔌⚡️ The Spanish government released at ~11pm yesterday its 182-page report on the April 28th electricity blackout.
Long passages are heavily redacted (including full blacked out pages).
Still, this crucial paragraph at end of page 96 and beginning of page 97 is crystal clear:
https://x.com/JavierBlas/status/1935220910769725635?t=TOimx30OBXOZ3-3JyQmHEg&s=19
The link to the full report is here (only available in Spanish, the above is my own translation): lamoncloa.gob.es/consejodeminis…
https://x.com/JavierBlas/status/1935221054755967034?t=GXiQNCcOs6Fulb-7O8s3YA&s=19
Xpostcomment
So, yes, it wasn’t so much as a fault that caused the cascade but tripping of generator sources that caused a ‘shock’ to the system from which it was unable to recover
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 ...
