ARCHAEOLOGY
THE AGE OF PEBBLES
and the prehistory of farming
and the search for the missing goddess traditions of earliest Europe.
by Henryk Szubinski
Earliest sandwiching of rock types may also have been the clue to the use of Antimicrobial sandwiches in early mans diet derived from the farmer stage of early human evolution.
The 1,71 may relate tot he NANO SCALE where the 1 = Glucose and the 1,71 =on the way to ANTIBODIES at the scale of 10 (human immunity) or as 2 Glucose atoms bound together with reduction factor 2-1,71 =0,29 where water is = 0,1 ,meaning then that 0,29 is close to 3 water molecules with the missing 0,01 is closer to the atomic scale of the metals found in human evolution foods.
The 1,71 may relate tot he NANO SCALE where the 1 = Glucose and the 1,71 =on the way to ANTIBODIES at the scale of 10 (human immunity) or as 2 Glucose atoms bound together with reduction factor 2-1,71 =0,29 where water is = 0,1 ,meaning then that 0,29 is close to 3 water molecules with the missing 0,01 is closer to the atomic scale of the metals found in human evolution foods.
Antimicrobial cultivation is proven to have been used in Ancient Greece and much of prehistoric Europe ,even in Egypt.So what does it mean to the diet of early man as the earlier than man ,goddess traditions?.
Here are some observations of water cocking with the glucose and salt for the 20 minutes to half an hour depending on the amounts you mix in. The water was about 10:1 of the glucose and the salt was about 1:1.
Each stage took about 1 to 2 minutes.
The result was that the thickened glucose had some funny looking metallic lines in it that covered the cooking pot and which seemed to be some very rapid change like strings that dance on the surface of some metallic surface. They were very small, at about 1 mm or less, might be 1/2 mm (seen at stage 15).Another interesting not was that the glucose would float in the middle of the bubbles as they changed size and evaporation inwards and outwards (seen at stage 10). Stage 3 is just a description of the light from my stove as it reflected in the pot, but it did have some noteworthy effect that i thought was strange so i wrote it down in my observations.
Each stage took about 1 to 2 minutes.
The result was that the thickened glucose had some funny looking metallic lines in it that covered the cooking pot and which seemed to be some very rapid change like strings that dance on the surface of some metallic surface. They were very small, at about 1 mm or less, might be 1/2 mm (seen at stage 15).Another interesting not was that the glucose would float in the middle of the bubbles as they changed size and evaporation inwards and outwards (seen at stage 10). Stage 3 is just a description of the light from my stove as it reflected in the pot, but it did have some noteworthy effect that i thought was strange so i wrote it down in my observations.
When the glucose salt had hardened i threw it on my floor to see it's hardness. It had bouncy qualities but it also seemed to regain it's softness when i placed it in my mouth (don't worry, my floor was quite clean.). So i figured there had to be some discrepancy of the hardness and the softness due to gravity (which is the cause of everything in the universe that is spherical ,and everything appears spherical.).So this glucose salt might have been very predominant in the prehistory of Earth. Might be that it was formed out of the Erosion faze of biological substances,just like minerals develop after long periods of glaciation and friction of rock types = salts. So there had to be a faze of reverse erosion that occurred with the billions and billions of tonnes of vegetative matter on Earth that was clearly defined as glucose and it's function in species of human ,animal and plant life on Earth (humans have glucose in their white blood cells).So at some time erosion would separate the salts from the sugars and recombined them during the period of about 500 000 years ago when they started to be pulled out of the Earth for eating after farming and at a greater rate than salts are used in food today in the billions of tonnes .But salts are lite weight and their character is crystalline .The glucose was also quite adhesive while appearing hard. I made some conclusion while i searched for some reasons. Just like the early European farmers worked on the land with salt it might have taken them a long time to find it .But the glucose component would have to be made by continuous work of the women of ancient prehistory by cocking the salt and glucose that were then made into small pebbles in their millions every year. So that after several generations of work there would be at least half a billion of these small pebbles that were then used with farming .They were then placed in special places to give them the energy of the Earth (The metals in the salts would be very low and enough for the Antimicrobial effect to take place = safe and clean Earth foods ) . It might be that glucose salts may be used in space for anti gravity surfaces. The zero gravity effects of weightlessness might be reversed by walking on the glucose while also creating hardness which might be the way we humans perceive gravity to be in our molecular parts that give us the thought of softness of the salt. It would be this that works as the synaptic ion exchanges in our brain + the glucose which makes us immune to gravity and it's hardness.