Why seaweed is needed in your chocolate in a 5G world - Nova Chocolate a prize giveaway

Nova Chocolate is a sugar-free, gluten-free and vegan-friendly chocolate. However, in this episode, I discuss why the epigenetic consumption intake requires the liberal use of seaweeds.

Marine vegetation can mitigate ocean acidification, study finds. The reason, however, eludes them: Polyunsaturated fatty acids (PUFAs) in marine vegetation have a lot of deuterium in them (Seafood/DHA does not) and this deuterium indirectly affects the salinity of seawater to affect the pH scale. Deuterium is capable of shifting pH because of its extra neutron compared to acids with H+. It turns out the oxygen isotope Oxygen-18 (O18) is linearly related to deuterium content in the water on Earth. The concentration of O18 in precipitation decreases with temperature.

The coldest sites on Earth, in locations such as Antarctica and Greenland, have about 5 percent less O18 and deuterium than ocean water. When this water melts into seawater it dramatically affects the salinity of the sea. The same is true of Cerebrospinal fluid (CSF) in your brain. When you liberate O18 and deuterium in your body it has a radical effect on your salinity. We see this in neurosurgical conditions like Diabetes Inspidus, SIADH, and ANF. Does this relationship in nature scale to nature? It does. Many of the most important records of past climate variability from the tropical oceans are based on proxies linked to the stable isotopic composition of seawater.

In particular, carbonate records of 18O derived from fossil corals and marine microfossils and shells of seafood are key indicators of past changes in ocean temperature and salinity. What are the implications of this? As we live in a 5G blue light world resulting in us to collect more deuterium and O18. As it accumulates in our tissues it will decrease our intrinsic salinity and we'll need more salt not less as we irradiate ourselves with nnEMF to maintain our bone mass.