Saturday, July 21, 2018

Aging reversal with sears





 This item is a newsletter from Dr Sears who i have been following from the beginning of this blog.  He is working closely on the aging front and has determined what works best.  He also has been experimenting with direct telomere therapies as much as possible.

There is much in his work that is applied good sense and some of that i came upon my self from other directions.

What i do find amusing and i do not think that i got there directly from reading his newsletters is that my present protocol that i personally use is recommended by this newsletter.

I consume 2000 mg of D and around 5000 mg of C. The C i dissolve now in a jug of water with two slices of lemon at room temperature to consume all day.  I sometimes throw in some lutein as well 2000 mg.

I also take a capsule of CoQ with omega 3 to manage my low Statin med i still use to affect cholesterol levels.  Thus i am getting the exact mix recommended.

I also control blood pressure and heart rate and my weight hovers perhaps ten to fifteen pounds over plausible ideal which happens to be fifty pounds below what i dealt with my entire adult life.  I am back to basic training weights... .

It is now thirteen years since i suffered a major heart attack - twenty minutes without a heart beat but with CPR.  Last look see found no sign of new  inflammation and all original problems have been stented up.  The surgeon declared that my risk is now very low.  Cannot ask for more.

I have been informed from the other side that i will see my one hundredth birthday in 2048. Thus it is important to protect my general health as a matter of course and to not push my luck.  So far so good.



Al Sears, MD

11905 Southern Blvd.
Royal Palm Beach, FL 33411

 July 6, 2018

Reader,
https://marketing.alsearsmd.com/acton/rif/28028/s-043a-1807/-/l-002e:3fd6/l-002e/showPreparedMessage
When I was in medical school, most scientists thought the idea that you could reverse aging was a joke.
But as soon as I learned about telomeres — even before the research earned a Nobel Prize — I knew it could change lives. And I was right. By helping my patients keep their telomeres long they’ve experienced sharper memories, more energy, perfect blood sugar and healthy hearts.
Yet, the medical establishment completely ignores this discovery. It’s stuck on turning this science into another synthetic drug for Big Pharma. That’s where the big money is.
And now they think they’re on the verge…
A group of scientists at the University of California, Berkeley has come up with the first detailed picture of the molecular structure of human telomerase. Telomerase is an enzyme that rebuilds the telomere. They used advanced technology called “cryo-electron microscopy” to make 3-D images of the enzyme.1
What do they want to do with this new technology?
They want to use it to design new drugs to activate telomerase and market their new big money-making machine.
In a minute, I’ll tell you how you can naturally activate your telomerase — without Big Pharma’s dangerous drugs — right from your own home.

You know that telomeres protect your DNA strands from fraying at the ends. They’re like the plastic tips on the end of a shoelace.
As your cells divide, telomeres wear down. When your telomeres get too short, your cells stop dividing. New cells no longer replace damaged ones. You’re left with older cells that lead to all of the diseases we associate with aging.
In other words, telomeres control the aging process.
Short telomeres dramatically boost your risk of serious diseases. And increasing telomere length helps fight almost all “diseases of aging.”
As a pioneer in telomere science, I’ve been helping my patients protect and lengthen their telomeres for decades. I do this by helping them activate telomerase naturally.
When you turn telomerase on, your telomeres gradually get longer. Your body starts creating younger cells. And by activating telomerase you can improve and support your heart function, kidney function, memory and vision. You can recharge your sexual desire, breathe easier, look younger and feel younger.
In other words, you can reverse the aging process.
Although you won’t hear that from the American Medical Association. They’ve been silent about telomeres and would rather continue their witch-hunt against anti-aging medicine and doctors.2
That’s why I help my patients take control of how they age by activating telomerase naturally.


Activate Your Telomerase Today to Reverse Signs of Aging
Here’s what you can do right now to activate telomerase and lengthen your telomeres.
  1. First, get some sunshine. If you can’t get 20 minutes of sun daily, start out with 2,000 IU every day of vitamin D3. And the next time you get blood work ask your practitioner to test your vitamin D levels so you’ll know if you need more.

    In one study of telomerase, people took either a placebo or 2,000 IU of vitamin D a day. After only four months, telomerase activity in the vitamin D group skyrocketed by 19.2%. Those taking the dummy pill had no change.3
  2. Then, take a potent antioxidant. Raising the level of vitamin C in your cells stimulates telomerase. It could slow down the shortening of telomeres up to 62%.4 To protect telomeres, I recommend taking 5,000 mg to 8,000 mg every day. Be sure to divide that amount into smaller doses throughout the day.
  3. And, eat more fat. Omega-3 fatty acids activate telomerase. A study in the Journal of the American Medical Association found patients with the lowest levels of omega-3 fats had the fastest telomere shortening. Those with the highest levels had the slowest shortening.5

    Your body can’t make omega-3s. You have to get it from food. Some of the best food sources are wild, cold-water fish like fresh mackerel, pink salmon and snapper.

    But I’ve found most people need to supplement. Try to get 3 grams of omega-3s a day. I recommend krill and calamari oil. They’re not polluted like regular fish oil.
  4. Finally, boost this red wine compound. Studies show resveratrol activates telomerase. It also “turns on” genes that promote longevity and “turns off” genes that promote disease.



  1. Red wine is a good source of resveratrol. But you’d need to drink gallons of wine to get the telomere benefits. That’s why I recommend supplements. Take at least 50 mg per day for telomerase activation. But resveratrol is safe, so you could take up to 200 mg per day.
To Your Good Health,
Al Sears, MD, CNS

1. Nguyen THD, et al. “Cryo-EM structure of substrate-bound human telomerase holoenzyme.” Nature.2018;557(7704):190–195.
2. Dayton M, et al. “The non-science witch hunt against hormone replacement therapies for deficiency syndromes must end: An A4M Position Paper on Physician-Prescribed HRT.” Anti-Aging Therapeutics. September 23, 2013.
3. Zhu H, et al. “Increased telomerase activity and vitamin D supplementation in overweight African Americans.” Int J Obes (Lond). 2012;36(6):805-809.
4. Furumoto K, et al. “Age-dependent telomere shortening is slowed down by enrichment of intracellular vitamin C via suppression of oxidative stress.” Life Sci. 1998;63(11):935-948.
5. Farzaneh-Far R, et al. “Association of marine omega-3 fatty acid levels with telomeric aging in patients with coronary heart disease.” JAMA. 2010;303(3):250-257.

Facebook icon LinkedIn icon Twitter icon A A Daniel Lacalle on Why Central Banks are Trapped

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 This is something that is not really understood at all.  It is that it is impossible to properly lift interest rates as a tool of monetary policy.  The global population has been paying themselves through asset appreciation driven by cheap money.  It is not going to be possible to collateralize that debt in any form if rates rise even mildly.  We really have to depend on slow capital repayment over decades from cash flow.

This means that we now need an increasing  wage packet and that is also driven by the present reset taking place on pricing in goods and services.   There is natural distortion of course which needs to be countered by establishing a base four hour shift to mop up displaced labor and to tie it to cost of essential services such as base livings.

The central banks are now find it harder to end as well simply because their banks have become too big and this problem is not understood at all.   Recall that 2008  ended with the disappearance of several large banks and a huge contraction in assets rather that a breakup into many smaller banks who could engage in work outs and market support operations all of which would have fueled a brisk recovery...

..

Daniel Lacalle on Why Central Banks are Trapped

07/06/2018Daniel LacalleJeff Deist


Daniel Lacalle joins Jeff Deist to discuss how and why central banks are trapped, stuck with ultra-low interest rates and expansionary policies that produce astonishingly little real growth. This is a hard-hitting and sober look at what rising interest rates will mean, why academics and bankers are so clueless about the monetary side of financial markets, and why Austrians need to offer real-world

https://mises.org/library/daniel-lacalle-why-central-banks-are-trapped



Asteroid belt may be remains of half a dozen ancient planets


Researchers have found that 85 percent of asteroids in the inner belt could have come from...




All this suggests that planets that are subsumed into Jupiter or alternately ejected will throw off a huge amount of debris in the process  It those planets happen to be hollow, we are then looking at the outer shell been pulverized while the core spirals down to merge with the core of Jupiter.
 
If the hollow planet model has any credence, then dumping the shell is creditable as this will also initially shed aspects of its gravity as the merger begins.
 
There is a lot of materiel in the asteroid belt that needs explanation and planetoids shedding their shells solves this nicely.  It certainly produces the right material... 


Asteroid belt may be remains of half a dozen ancient planets


Michael Irving

July 3rd, 2018

https://newatlas.com/meteorites-asteroids-ancient-planets/55299/
Researchers have found that 85 percent of asteroids in the inner belt could have come from just five or six ancient minor planets(Credit: University of Florida)


They might seem like boring old rocks, but asteroids and meteorites have some fascinating stories to tell about the history of the solar system. New research from the University of Florida has now traced back the origins of almost all asteroids in the inner belt to just five or six ancient minor planets.


The solar system was far rougher in its youth than it is today. As the huge disc of dust and gas surrounding the Sun started clumping together, planets and moons were born and torn apart as they smashed into each other. The eight planets we know today are the survivors of this time, but other protoplanets were likely jostling for space before or during their reign.


Some of these lost worlds came to an explosive end when they collided with Earth, Mars and Uranus, but they live on in the form of moons of those planets. Meteorites, meanwhile, tell tales of ancient ocean planets and Mercury-sized planetoids that lived long enough for diamonds to form deep below their surface – and died explosively enough for the gems to be cast out into space.


These long-dead bodies seem ephemeral and hard to count, with current classifications involving hundreds of asteroid families. But the new study suggests that going far enough back, these families could be tied together, meaning all of the asteroids in the inner belt might have originated from just a few minor planets.


The University of Florida researchers examined 200,000 asteroids in the inner asteroid belt. For those rocks not assigned families, the team found a correlation between their size and orbit – specifically, the bigger the rock, the more eccentric (oval-shaped) the orbit. The opposite held true between their size and orbital inclination – basically, the smaller the rock, the further tilted its orbit is from the flat plane that most objects orbit along.


The researchers say that these connections suggest that up to 85 percent of the asteroids in the inner belt can be attributed to five known families: Flora, Vesta, Nysa, Polana and Eulalia. The remaining 15 percent could also fall into those same categories, or a few others that are currently unknown.


"I wouldn't be surprised if we eventually trace the origins of all asteroids in the main asteroid belt, not just those in the inner belt, to a small number of known parent bodies," says Stanley Dermott, lead author on the study.


While this kind of celestial rock-collecting might not seem that important to some, the researchers say a better understanding of their composition could help us figure out the best way to deflect asteroids found to be on a collision course with Earth.


"These large bodies whiz by the Earth, so of course we're very concerned about how many of these there are and what types of material are in them," says Dermott. "If ever one of these comes towards the Earth, and we want to deflect it, we need to know what its nature is."


The research was published in the journal Nature Astronomy. The team describes the work in the video below.

Hiker Confronts Invisible Bipedal Entity



This took place in the same locale as one of the most famous Sasquatch reports back from the Twenties by a Prospector who was captured at night and carried back to a Sasquatch den with the Sasquatch family no less.
 
This is a prime confirmation of the ability of certain intelligent animals to block our ability to see them in broad daylight.  There is now plenty of additional confirmation and all appear to be Sasquatch related so far.
 
The alien association is unnecessary as this is a skill we may well have ourselves that we had blocked along with mind to mind communication 45,000 years ago during our Fall from Eden event.  Of course it is also obvious that aliens would be using this skill.  This would hugely solve the problem of alien populations going unreported except by extreme accident.  Such reports are clearly accidental while we are not observing a group of them trooping down an open trail which should be much more common.
 
 
This is an important insight and it is even possible that professional biological researchers are unwittingly been told off to prevent serious investigation.  How else might we explain such blinding stupidity?

We here in this blog have wonderfully explored the nature of the Sasquatch and have proven its existence many times over.  Even without the advantage of my methodology, any competent scientist runs smack into a wall of evidence that sooner or later simply cannot be denied..


Hiker Confronts Invisible Bipedal Entity


Posted: 13 July

https://www.phantomsandmonsters.com/2018/07/hiker-confronts-invisible-bipedal-entity.html?

“I have encountered an entity which has some similarity to the "Flash." One problem is that we don't have names for these things. I was camping alone in the mountains as I used to do, for 4 weeks every Summer. I would spend a week here and a week there, just living and enjoying the freedom from the noise of civilization. Every Summer in early September, when the wild blueberries were ripe, I liked to camp in a spooky place where a friend had seen a Sasquatch years before. One can search Google Earth for "Port Mellon BC." Look up in the mountains, behind Port Mellon for the boundary of the Tetrahedron Park. That is where this site is located.


One morning, I walked up the steep hill away from my camper truck. I spent a few hours walking through the old growth rain forest, eating blueberries and listening. The morning fog cleared as I explored a ridge and the steep decline on the other side. On my return route, I had to walk down a steep rocky slope at the bottom of which I could see my truck. I negotiated this slope slowly using my walking stick and placing each step carefully. I mention this detail because my mental focus was down on my feet for the period of time that preceded my encounter with the entity. Finally, I stepped down off the last rock onto the flat ground near the front bumper of my truck. Looking around, I saw some bushes rattling, shaking. I thought there must be a squirrel there in the low vegetation just a few feet away. I stepped forward and poked at the vibrating bushes with my stout walking stick. The circle of rattling bushes suddenly expanded out to a few feet in diameter. This was abnormal as hell. I jumped back at the sudden increase in noise and motion. What happened next is difficult to describe because it was truly 'paranormal.'











It looked like a tall bipedal and invisible creature went running away from me. It ran at high speed up a steep slope. It was invisible but I could see its motion by the way it disturbed the vegetation. It made a hole in the forest as it ran. I repeat: It made a hole in the forest as it ran away from me up a steep hillside. I watched, looking into the hole, trying to see the creature that was making the hole. There was nothing to be seen in the hole. This was so flippin' strange that I never tried to tell anybody for years after. Then I was reading the comments section under a video on Youtube and there, a hunter told his story of a "hole in the forest" running past him. He was standing still, listening and looking around for a deer. He looked towards a sound and saw a hole in the forest moving at a fast running speed. It was coming towards him but he was too stunned to raise his rifle. "It", the entity, went close past him. He looked into the hole, but it was empty. His description and his thoughts were exactly the same as mine. This hunter guy and I had certainly experienced the same ENTITY. So, what do we call this thing? An invisible Sasquatch, a Shadow Person, The Predator (From the movie). I don't know.


By this time, I have found about 6 people who tell of an identical or similar experience. One was at night but the rest were in the daytime, in good light. It seems that the Entity wants to interact with the Human. It seems to want to scare the person. Although, in my case, I scared it. I think I poked it in the foot with my stick. I am speculating only a bit away from the evidence I have gathered.” - bimmjim



NOTE: This phenomenon occurs more than most people would think. Read this article I wrote several years ago - Actuality of Invisible Alien Beings. Are these non-corporeal beings, or possibly a form of 'cloak' used by a corporeal being? I plan to write a book on corporeal inter-dimensional alien & cryptid beings in the not-so-distant future. Lon

Friday, July 20, 2018

Death of NWO Announced by Trump - Putin With Turley





 Please do watch this presentation.  We are given a deep insight of just how universal the NWO meme was put into the minds of any available susceptible politician.  This was a funded effort by the financial elites and deeply influenced by Nazism as its underlying philosophy.  This is my opinion.  It may never be proven but once defeated it may never be proven either.  But the boots were there and they never quit trying to find players.

The big story is that Trump will be systematically promoting democratic nationalism around the world besides just in the USA.   Thus we have a new way to understand the actions of the Trump administration.

The Summit with Putin was long delayed, not least because of the fight to wrest control away from the DEEP STATE.  He even called out the DEEP STATE.  I am expecting the onset of mass arrests that will outright eliminate the DEEP STATE.  Certainly the stage is well set and I am still expecting September for the full onslaught.   The mass arrests will apparently kick of in September with around 55,000 sealed indictments in the can.  A second source has stated this without the numbers mentioned.

Trump now has made a critical personal alliance between himself, the president of China and Putin.  The world has now been triangulated in terms of a global common interest.  This is the Terran Triumvirate and the natural rise of CYRUS.   It is all much bigger than you can imagine.

We have also heard that Putin turned over 1.6t of data tracking global communications sorted for corruption traffic.  We really are now entering a global war on corruption.  He promised to drain the swamp, but forgot to mention that it would be the global swamp.   And with universal electronic surveillance, it will become a permanent cleanse.



Global Cooling Onset - 0.65C (1.2F) since 2016

 
This is coming off a very respectable high.  We are still sittting in the post El Nino Stat channel  and a couple years of solar recovery would jump us right back.
 
Ignoring the propaganda is hard, but we are still in a warm spell.
 
This chart has the advantage of not been open to surface effects which are impossible to successfully correct with any level of confidence. 
..
 
GLOBAL COOLING: GLOBAL TEMPS HAVE DROPPED BY 0.65C (1.2F DEGREE) SINCE 2016



"The 'average' world temperature for June 2018 was +0.21 deg C above the 1981 – 2010 mean. That represented a decline of about 0.65 deg C from the all-time high of this 39-year record, which was reached in early 2016. The 0.65 deg C decline represented more than 75% of the amount by which the average temperature had exceeded the 1981 – 2010 mean at the highest point. Suddenly the fact that some large number of “all-time highs” was being set at the end of June does not seem very significant."







By: Marc Morano - Climate DepotJuly 13, 2018 12:56 PM

Via: https://www.thegwpf.com/why-climate-change-seems-to-have-faded-from-the-news/

GLOBAL COOLING: GLOBAL TEMPS HAVE DROPPED BY 0.65 C SINCE 2016

By Francis Menton, Manhattan Contrarian




http://www.climatedepot.com/2018/07/13/global-cooling-global-temps-have-dropped-by-0-65-c-since-2016/?

The failure of the atmosphere to warm in accordance with alarmist predictions is making it harder and harder to come up with a bona fide story that can scare you.

In a post a few days ago, I noted that “the whole climate issue seems to have mostly disappeared from the news lately.” Commenter niceguyeddie responded by giving me a link to the Washington Post (eddie called it “the ‘other’ Pravda”), and an article of July 5 by a guy named Jason Samenow headlined “Red-hot planet: All-time heat records have been set all over the world during the past week.” In the intervening week since this article, a few people on the internet have been busy making mincemeat of Samenow’s rather pitiful effort. For MC readers who don’t go out searching the internet regularly for real information on climate to combat the propaganda from the various Pravdas out there, I thought I would do the public service of presenting some of this real information here.

First, some basic background is needed to develop appropriate bullshit radar on this subject. If you follow climate or weather information even a little, you will already know that on any given day, somewhere in the world, some weather station, or more likely multiple stations, is recording an “all-time high” temperature for the particular day in question, while some other weather station, or maybe multiple stations, is recording an “all-time low.” It follows that the fact that multiple “all-time high” records were set during the course of a week tells you nothing about climate change. There could have been even more all-time lows, and the overall average could have gone down, no matter how many “all-time highs” were recorded. Any reader of any intelligence whatsoever will immediately be asking, don’t just tell me about “all-time highs,” but tell me what is the overall picture? How many all-time lows were there? What is happening with the “average” temperature? You will not be surprised to learn that Samenow does not provide the answers to those questions. In other words, his article is not intended to provide useful information to the intelligent reader, but rather to propagandize those lacking in either basic background information or critical thinking ability or both.

There is an obvious source for the answer to the last question as to what is happening with the “average,” and that is the easily-available UAH global lower troposphere record, derived from satellite sensors. That record exists from 1979 to present. Here is the latest chart from UAH going through the end of June 2018:





So with that simple first step, we know that the “average” world temperature for June 2018 was +0.21 deg C above the 1981 – 2010 mean. That represented a decline of about 0.65 deg C from the all-time high of this 39-year record, which was reached in early 2016. The 0.65 deg C decline represented more than 75% of the amount by which the average temperature had exceeded the 1981 – 2010 mean at the highest point. Suddenly the fact that some large number of “all time highs” was being set at the end of June does not seem very significant.

But it’s still fun to look at what Samenow claims for his “all-time highs,” to see how real they are, or whether we are dealing with more of the usual “fake news.” This gets pretty bad. […]

As you can see, the failure of the atmosphere to warm in accordance with alarmist predictions is making it harder and harder to come up with a bona fide story that can scare you. They are reduced to cherry-picking some unrepresentative data points and leaving out all of the relevant context. It’s no wonder the reporting on this is becoming increasingly scarce. For you, the moral of the story is, if you want some real information as to whether the world is warming or cooling, and by how much, skip the propaganda at the various Pravdas, and go for the UAH lower troposphere satellite record. It is available in the form at the top of this post, at drroyspencer.com, updated monthly.

“Right to Try Act” into law letter with Dr Sears




This is meant to put the cat among the pigeons once and for all.  The regulatory regime has been long gamed and utterly corrupted by big Pharma to the point it has become impossible to hide.

What it surely needs to allow for is for any supplier to simply label a product as experimental and what it is intended for and the need for medical supervision.  Such doctor can also be mandated to render reports as well.


All of a sudden we have created a dynamic research protocol that establishes a real early demand and a first user phenomena as well. Better yet anomalies will get carefully investigated as well.

It will not take too much to make the whole industry work effectively and stop promoting self serving marketing lies.

.

July 10, 2018

Reader,

In May, President Trump signed the “Right to Try Act” into law.

I first told you about this bill in July 2017. That’s when a member of the Texas House of Representatives made an emotional plea to his colleagues to pass the bill at the state level.


Rep. Drew Springer was desperate for his wife Lydia to try stem cell therapy. Lydia had been in a wheelchair for more than 20 years — ever since a diving accident left her paralyzed from the waist down.


The Texas bill passed. And in May 2018, it made its way to the federal legislature before being signed into law by the president.
The bill lets patients try “experimental therapies” that aren’t FDA approved.


For too many years, the FDA has been a puppet of Big Pharma and the medical industry. It won’t approve life-saving therapies without years of strict clinical trials.


And in many cases, it won’t EVER approve therapies that compete with Big Pharma’s drugs.


In the meantime, real people are suffering — and even dying.


Of course, the medical industry is up in arms with the passing of this law. They’re in a panic because this act gives patients access to “dangerous” treatments like stem cell therapy. They call it unproven and unsafe.


But it’s not. Science proves this therapy is safe and effective.


Brand new stem cell breakthroughs are happening all the time. Just in the last year, researchers:

Restored eyesight in two blind macular degeneration patients in England.1
Reversed erectile dysfunction in eight patients in Denmark.
2
Returned heart function to normal in patients suffering from severe heart failure in Scotland.3

As a regular reader, you already know that stem cells can heal stroke patients, normalize blood sugar in diabetics, relieve arthritis, activate the immune system, repair tendons and damaged joint cartilage and stop hair loss.


It’s no wonder Big Pharma is more worried today than they were a month ago.


Stem cell therapy promises to transform modern medicine. It could put Big Pharma and most doctors out of business. No wonder they’re up in arms.


You can be sure the FDA and Big Pharma will continue to keep fighting tooth and nail to block stem cell therapy. But I’ve already been using this miraculous therapy for several years.


Did you notice that most of the cutting-edge stem cell research I mentioned a minute ago is taking place outside the United States?


Hopefully, as the laws continue to change and evolve here, we’ll see more breakthrough studies at home.


But you know that I’ve never let the FDA stand in the way of care I can provide my patients.


That’s why I offer a number of stem cell therapies in my clinic. They work for a range of conditions as varied as:
Diabetes
Arthritis
Stroke
COPD
Sports injuries
Aging skin and wrinkles
Hair loss


If you're interested in learning more about stem cell therapies, please call 561-784-7852. My staff at the Sears Institute for Anti-Aging Medicine will be happy to answer all your questions. You can also visit www.searsinstitute.com.



Wake Up Your Sleeping Stem Cells




But even if you can’t come to South Florida you can still benefit from this amazing science. You can increase the number of stem cells “sleeping” inside your own body — right in your own home. Here are three nutrients that will wake up your stem cells.


Drink this tropical juice. Java plum — also called Jamun — contains powerful flavonoids called glucosides. They interact with blood stem cells and guide their transformation into red blood cells. Animal studies show glucosides stimulate production of heart muscle stem cells. This helps protect your heart and repair damage after a heart attack.4

I recommend 10 mL to 20 mL of Java plum juice per day, taken after a meal. You can also buy java plum seed powder. Take 1 to 3 grams per day.

Chew on some seaweed. Undaria pinnatifida, better known as wakame seaweed, promotes stem cell activity. It contains the anti-aging molecule fucoidan. This compound increases the release of adult stem cells into the bloodstream.5 It also helps mobilize those stem cells so they can travel to the parts of the body that need repair and renewal.

Wakame is used in sushi and also makes a delicious salad. You can also find fucoidan supplements online. I suggest 400 mg a day.

Eat this ancient superfood. Spirulina is a blue-green algae that’s been around for more than 3.5 billion years. It’s so dense with nutrients, you could survive on spirulina and water alone. Recent studies show that spirulina protects brain stem cells from damage by inflammation. And it triggers neurogenesis, the formation of new neurons.6

Spirulina is usually sold as a powder at most health food stores. Stir a teaspoonful into a glass of water or juice, or add it to a smoothie. It’s also available in capsules or as 500 mg tablets. I recommend 4 to 6 tablets spread throughout the day.


To Your Good Health,

















Grilling Time and Temperature Chart: BBQ to Perfection






Here is a good reference piece on Grilling which is steadily becoming more popular and available.  This is a useful tool as most of us are grilling food from time to time, but never consistently enough to perfect our skills by getting it right every time.

If i know anything about cooking anything it is that first time out you end up ruining what you are trying to do.  Get over it and call it the law of new cooking.

All good though.
 
 
 


Grilling Time and Temperature Chart: BBQ to Perfection


July 4, 2018 by Jack Thompson
After all that’s being said and observed about grilling, there is the obvious fact about temperatures that cannot be ignored in this process.
Paying a good worth of attention to the grill temperature and cooking time during this activity will either turn your food into scrumptious or run it down as unenjoyable.
For this reason, as BBQ enthusiasts, we share this BBQ grill temperature chart to guide you as you cook. Be it beef, fish, seafood, veggies, lamb etc, the guide gives you options to achieve varying levels of doneness.
Meanwhile, it is important to note that this chart is built on approximate estimations to serve as a grilling aid. The technique of grilling comes with experience and skill, so, do not be surprised when you see a Pitmaster alter grilling times and temperatures and still turns out a whopping good dish.
Feel free to do a few adjustments as you desire but ensure that you know what you are about.
As the basics require to put this guide into full effect, equip yourself with a good grill, the choice of fueling that you prefer to use, not forgetting some wood chips (use the perfect type for the perfect cook), your meat of choice, a digital thermometer, and then most importantly, your abling Pitmaster hands.


We can’t wait for the amazing results that you are yet to pull out!




Now quickly before we delve deeper into some more details about this chart, there’s a valuable trick that differentiates a regular BBQ from that which is done by a pro – “the resting time”.
You will observe in the chart a resting time required to follow before serving your meat and may wonder if this is necessary at all. It is super necessary as there is a thin line between great tasting BBQs and just an okay tasting BBQ. A part of this line lies between cooking and its serving which is its “Resting Time”.

Eating the food right after it has been removed from the fire prevents you from enjoying a balanced and complete taste as compared to it being rested.

The resting time allows the meat to sit in its generated heat from the cook for a few minutes. In the process, the meat finalizes its cook, locks in juices, tastes, flavors, and cools it down slightly making it just very ready to bite in with royalty.

Veggies, however, do not necessarily need this sitting time, simply because you do not want to have them cooking too soft. Therefore, cook your veggies to the level of doneness as you prefer and eat right away!

Now, to the beginning of the infographic and let’s take a majestic walk through the items on the list.

Types of food to grill

As clear as the name sounds and as adventurous and creative as you can be, grilling allows you to barbecue just anything (food though!) as you will want.
For the sake of commonality and easy understanding, we use basic food types that can be easily related to. So in here, we talk about beef, lamb, pork, poultry, fish, seafood, and veggies. Choose your lot!

The thickness of the food

This relates to the weight of the food rather than its length. Each piece of food weighs differently as a result of the piece of cut that is chosen or offered at the supply store.
For this reason, the heat levels in correlation to time vary when grilling hence the necessity to know what kind of thickness calls for what.
Here, we stick to using an average level of thickness with a serving size of 2 – 4 people to aid you in multiplying your numbers based on your desired serving size.

The type of heat to use

What’s the best way to cook your meat to perfection? The answer relies on the recipe being used. Grilling is a faster way of cooking as compared to smoking, however, there is still the option to cook your foods either over direct heat or indirect heat.

Direct heat

This positions the food on the grates just exactly above the fire which is an ideal method for cooking fish, veggies, seafood and thinner cuts of meat.

Indirect heat

Here, food is cooked by the heat source and not directly over the flames. Often the fire is set on one side of the grate at medium or medium-low and the food is cooked on the other side of the grates.
This style of grilling is best used for thicker cuts of meat that need long slow heat to offer a good cook.

The surface temperature of the grill

This is the temperature of the grill/grill grates after preheating which is right for the food to be introduced to.
It is wrong to place foods on the grates immediately the fire is lighted. You stand the chance of sticking your food to the grates which will affect its doneness and beauty, and deteriorate the grill grate faster than its lifespan.
Hence, the necessity to preheat the grill and for the different types of food, there is a call for an ideal temperature to use.

Grilling Temperature and Time Per Side

Specifically, you have to cook on both sides and this section talks about the approximate cooking temperature and time to use on each side of the food.

The range reflects the level of doneness to be derived. So, starting from rare to doneness, a higher adjustment from the least to the highest temperature in the range gives you the level of doneness of your food respectively.

Due to the use of heat when cooking, either directly or indirectly, the only appropriate way to detect the doneness of your food is by reading its cooked temperature using a digital meat thermometer with the aid of a temperature guide.

Ideal grill temperature for different food types

The temperature control per food type varies mainly by the thickness, cut and recipe of the dish being prepared. In this section, we walk you through the different categories of food to aid you in understanding the chart better as well as many tips to get your A-game on.

Grilling time and temperature for beef


Beef is one of the commonest go-to choices when the thought of barbecues sets in. Fortunately, the structure of beef in the cow’s body allows for many different cuts, hence, the names like sirloin, tenderloin, rib eye etc as you hear. They are simply derived by the different cuts and we look at the most common and their ideal grilling time.

Steak

Steak covers 4 main cuts of beef which are New York Strip, Tenderloin, Rib Eye and T-Bone. These are similar cuts but often bring about the question of what the perfect grill temperature for steak should be.
When grilling steak, a similar range on the grill meat temperature chart follows and in requirement by the USDA the best medium steak internal temperature is 145 °F for nutritional safety. However, for the different doneness desired, a good span of 130 °F to 165 offers you the best.
Steak grilling times are influenced by the level of doneness hoped to be achieved following a similar pattern as temperatures which is totally dependent on the recipe at hand and what beef grilling times are required. Omaha steaks for example work with a 2 to 10 minutes grilling time which is a standard for many others.
If still in a limbo on finding the perfect specifications to grill, it is safe to run on the average as beef tenderloin, rib eye steak, and flank steak grilling times and temperature serve as a basis for achieving equal results on the entire category of steak.
Now, what temperature should the grill be for steak? Simply, work within a range of 360 °F – 400 °F for a good start.

Filet Mignon

This is a thicker cut of beef than steak and requires a little extra of time and temperature to get a good barbecue.

So, for an inch thickness, the filet mignon grilling time and temperature spans across the same range for the same levels of doneness for a light thickness of steak.

Interesting fact about the filet mignon, translated to be beef fillet from the French word proves to be the best piece of meat for romantically inspired dishes. It holds up juices and flavors just right.

Fast forward, add this to your surprise romantic recipes and thank us later for the taste.

Sirloin

This cut of meat is one of the most loved for busy cooks due to its versatility. It comes between tender and tough cuts, ideal for varying recipes.

The sirloin steak grilling times and temperatures are very flexible spanning across the different ranges for steak because of its versatile texture.

Marinate your sirloin or simply boost it up with a good rub and the results are just incredible. This is why we love the sirloin! Very easy to work with without disappointments.

In a nutshell, the steak grilling times are driven by the thickness of the cut and from the chart, we make it simple for you to multiply numbers averagely for the number of people that you hope to serve.
If unsure about the level of doneness to use, the temperature for medium-rare steak on the grill at 140 °F – 145 °F is a good mark to consider.

Grilling time and temperature for pork


Just like beef, the pork grill temperature and times follow a similar trend.

The consumption of pork is one of the oldest to hit the earth’s surface and has not disappointed in taste and aroma over the centuries.

When grilling pork, the first key thing to take charge of is marination. Pork has the tendency of exuding a foul odor when not treated well, therefore to avoid this, marinate with stronger spices like garlic, ginger and soy sauce to override the odor.

Now, prep up the surface of the grill to between 300 °F – 400 °F for a great start without the food sticking.

Pork Chops

This cut of pork is mostly leaner than most parts of the pig and often includes some rib bones. Hence, the question to ask is what temperature is best to grill pork chops? Straight up on that, we suggest sticking to a medium internal temperature of 145 °F .
It is a faster cooking portion as compared to the other cuts, so to achieve the various levels of doneness, the grill time can be altered between 2 to 7 minutes for such results.

Pork Tenderloin

This is a long thin cut of meat best used for bigger serving sizes. It is fast on the cook and requires as much attention as needed for other portions of meat.

The pork tenderloin grill temperature follows the same suit as the pork chops at 145 °F but requires a cooking time of between 10 to 25 minutes per side for the range of doneness.

The meat grill times chart for this goes longer due to the case of length.

Pork Ribs

Also known as Spare Ribs, these are a snacky kind of delicacy and can be cooked in almost all forms of cooking that comes to mind.

However, for the love of barbecue, we love the grilled versions best. They are cuts from the lower belly of the pig and are often categorized by beautifully aligned bones.

Due to their snacky nature, spicing ribs usually has no limits. Take a wild recipe from varying cultures and make some scrumptious dish that will leave you sucking on the bones.

The best form to grill ribs is on indirect heat due to its bone structuring. The ideal pork ribs and baby back ribs grill temperature are 145 °F and spans across 30 to 120 minutes of cook.

Pork Loins

Pork loins are lengthier and thicker cuts similar to the tenderloin but with a different set up of tissues.
In grilling this cut, aim for a temperature range of 140 °F to 165 °F , and a pork loin grilling time of 4 to 8 minutes.

Grilling time and temperature for chicken


Chicken is the most commonly consumed piece of meat in the world because it is cheaper to raise and cheaper to purchase. Also, on the grill, it is one of the fastest to cook with mouth-watering results.

What is the perfect grill temperature for chicken? A minimum of 165 °F will keep you safe from any nutritional problems.

Preheat the grill to 350 °F and be ready to cook varying cuts aiming at the same chicken internal temperature of 165 °F on the minimum working across different chicken grilling times.

If you will be working with an oven or a beer can, you should work with a range of 165 °F to 180 °F as the chicken oven grill temperature and 165 °F to 170 °F as the beer can chicken grill temperature.

Breasts

These are often the chunkiest of meats and have the tendency of running dry when cooked for long. Chicken breasts serve well with main dishes and are the ideal cuts for chicken kabobs.
In order not to dry out your breasts after a subtle spicing, work with a chicken breast grill temperature of 165 °F – 170 °F for between 6 to 8 minutes per side over direct heat.
Direct heat aids the meat to cook faster attaining this temperature in no time to avoid dryness.
What is the perfect temperature for chicken kabobs then? A 150 °F to 170 °F range working between 2 to 4 minutes per side serves as an average estimation for a good cook.

Thighs or Legs

These have larger proportions of meat to bones and are great for main dishes or snacks.
With this, the perfect chicken thigh or leg grilling temperature sits well at 165 °F to 180 °F working at 10 to 15 minutes per side based on the level of doneness you prefer.
This range should often be between medium rare to well done because of the taste and aroma of chicken.
Spice up your thighs with some rubs and a nice coat of finishing sauce after the cook, and be in all awe at the amazing tastes.

Wings

No one ever goes wrong with a good spicing of chicken wings. Although with a chemistry still yet to be understood for its heavy bone structure and why it is loved, these have been the best accompaniments for football watching and appetizers.
Now, to get your wings piping hot with flavor and taste, splurge them with a good dose of rub or an overnight marination. Then, barbecue them to a grill temperature for chicken wings at 165 °F – 180 °F over direct heat for 8 to 12 minutes on each side.
They cook very fast so an eye throughout the BBQ will prevent them from burning as they do easily.

Grilling time and temperature for turkey


A quick run through this thicker portion to chicken just so we have you prepped up for Thanksgiving already. Plan for a longer turkey grilling time than chicken but the same internal grill temperature.
Aim for a range of 165 °F to 175 °F with a time range of 60 – 110 minutes over direct heat.
This approach serves as a basis for other birds like duck, ostrich etc due to their thick-skinned nature.

Grilling time and temperature for vegetables


Vegetable grilling times take very few minutes to attain a perfect cook at a standard temperature of 350 °F .
Greens, leaves, fruits and stems alike will often work between 3 to 10 minutes on each side because of their lighter, easy heat penetrating textures.
However, tubers like potatoes tend to take a longer time to barbecue due to their tougher textures. Baked potatoes on a gas grill will require a surface temperature of 325 °F to 350 °F but cooked to an internal temperature of 200 °F in the center which is about 90 minutes over indirect heat.

Average temperatures for other types of food

Burgers:

They are often compacted soft meat and require very less time to cook. The best temperature for grilling hamburgers is 160 °F over direct heat of 400 °F .

Sausages:

Sausage and hot dogs should be grilled to an internal temperature of 150 °F to 160 °F over direct heat of 200 °F to 225 °F

Fish & Seafood:

These work across very similar times and temperature. For example, the salmon and swordfish grill temperature is 140 °F over direct heat of 400 °F which works the same for many other types of fish.
The temperature to grill shrimp works at 145 °F over direct heat of 450 °F and works alike for other seafood.

Controlling temperature on different grills

The level of heat produced by the grill in combination to the management of fire aids with the skill in controlling temperature.

Charcoal grills

These kinds are usually the hardest to control because of their very natural state. Charcoal burns faster and could create too much heat if you let them loose.
How then do you control temperature on a charcoal grill? The charcoal grill temperature control is simple. Just take note of these three (3): the amount of coals being used per time, the mode of layering the coals and the vents/dampers.
Amount of coals used: Although grilling is a faster form of grilling than smoking, this does not mean a dump of plenty of charcoal lumps in the firebox for a good cook.
Work with a minimal amount of lumps based on the quantity of food you are hoping to cook. Larger lumps of charcoal burn slower than chippings so you will want to consider having more of this kind in your selection.
The mode of layering: After the charcoal has been placed in the firebox and lighted, spread them out in the fire box for heat distribution as you will prefer. Some options are:
Even distribution: Here, you want to spread out the pieces across the firebox to allow for an even and direct distribution of heat to the food. This approach will require you to use as little fire as possible so as to not burn the food.
Left and right positioning: Arrange the fiery coals on the left and right side of the firebox leaving the middle blank. This way you can move the food from the left to middle or right to the middle as you cook signifying heating to cooling levels.
It is a good method to give you much control over the amount of heat that gets to the food. A trick to this is to mount one side of the fire box with more charcoal than the other for a higher to lower levels of direct heat. Then, the middle section can serve as an indirect heating zone.
One-sided positioning: Arrange the fiery coals on just one section of the firebox. Move food from the hot side to the cold side as and when there is a need for it.
Vents/ Dampers: These are responsible for the flow of air into the fire hence closing completely, partially closing and completely opening allows for equal quantity of oxygen to get to the fire. Hence, more oxygen leads to more fire and less oxygen leads to less fire.
Working with the above chart which also serves as the charcoal grilling temperature chart, a control of temperature by the above will get you cooking right.

Gas and Electric Grills:

These are pretty much easier to control temperature with as they come with burners and knobs to aid control the level of fire being produced. Turn it high or low to give you the amount of fire desired.
Natural gas versus propane gas grill cooking temperatures often give off the same levels of temperature reach as the chart above but are often quickly attained than a charcoal grill. For example, the highest temperature a gas grill gives ranges between 450 °F – 500 °F which implies the fast cook.
In inclusion with electric grills, these come with vents also that allow you release heat from the grill as you cook rather than take in air.

Kamado and Infrared Grills:

These grills take up a slightly different design and cooking time as compared to the other types of grills.
Kamados are heavily ceramic built meaning they hold up more heat and for longer than many other grills, however using charcoal for fueling mostly.
To control temperature on a kamado grill, simply set up the lumps in the grill, light them up and allow the grill to heat up to the surface temperature required for the food. At that temperature, place your food on the grates, close the lid and keep the vent opened quarterly.
Keep cooking and control temperature using the vents.
On the other hand, infrared grills are one of the fastest cooking grills you can find, cooking food in very few minutes.
Infrared grilling times often last about 5 minutes on the average because of the technology used. Preheat the grill for 1 minute to medium-high heat, then cook your food, about 2 minutes on each side.
Due to the fastness of this grill, it is wise to stick to the grill throughout the cooking process so as to not burn the food.

A few questions and answers on the right temperature

  • What temperature is low on a grill? Answer: 250 °F – 270 °F .
  • What temperature is medium-low on a grill? Answer: 300 °F
  • What temperature is medium on a grill? Answer: 350 °F
  • What temperature is medium-high on a grill? Answer: 400 °F – 450 °F
  • What temperature kills mold on the grill? Answer: 140 °F

A further look at grill temperature controllers

Basing this section on how some known grills work on temperatures, we do a quick summary on what to expect on some brands and their likes.

Control temperature on Traegar grill

This grill works solely by wood pellets and is designed to feed the grilling system with wood pellets as the barbecue is on. The Traeger does not hold accurate temperature often starting at 250 °F , drops to about 215 °F and rises again.
However, a good thing about this make is its grill temperature control that monitors the levels of heat attained by the grill while hot. It has the ability to turn off the feeding system and set off an alarm to notify the user of high levels of heat being attained.

Control temperature on Weber Grill

Weber on the hand has varying fueling designed units. For the gas grill, temperature control is simply done using the control knobs while the charcoal grill controls temperatures by two dampers located at the bottom and the top of the grill.
It is good to keep the lower damper opened through the cook while you use the upper damper to control the airflow to the fire.
Weber grill temperatures span from 225 °F  to 500 °F giving you enough room to work at different levels of heat at different grilling times. The Weber grill temperature chart follows the same pattern as ours to keep you on the safe side.

Control temperature on George Foreman

George Foreman grills are very unique in design, very portable to fit into any kind of space. It offers a temperature chart or range of 350 °F to 400 °F and shorter grilling times due to its ability to cook food on both sides at a go.
Hence, with our chart, you will only need to stick to the time of cook as given without the need to flip the food.
Preheat the grill for 5 minutes before placing the food in it and then simply use the grill temperature control situated on the lid to increase or decrease the heat levels.

Control temperature on Green Mountain

Also a wood pellet grill, the Green Mountain simply works by feeding the firebox with wood pellets by a motor. A grill temperature control is located on the grill or a WIFI enabled feature to control the amount of pellets that are being fed into the fire to increase or decrease heat.
Its grill temperature problems are mainly known to be slower to preheat as compared to other grills which take up to 45 minutes to do so.



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