THIS IS VERY SCARY FOLKS….this comes from the fluid of a morgellons lesion from a patient…..since the government is ignoring us, could it be cause they are dropping this on us from the chem-trails….

http://www.timesofisrael.com/israels-green-house-cleans-up-in-world-contest/

From:

lumbrokinase-study-2 Very important

Clinical Observation of Using Baiao Lumbrokinase in the Treatment of Central 
Retinal Vein Occlusion. Capital Medicine, 1999, 6(2): 51
Jian Qiang Zhang, Chong Hua Jin 
Beijing Tiantan Hospital (100050)

Big changes are ahead for our planet, very important to read:

http://www.naturalnews.com/041702_magnetic_field_flip_NASA_sun.html

If you are concerned and want to put America back on track, there are two free webinars on mywww.gordonresearch.com website that provide key background information to empower you to rapidly see how this knowledge can change your life now. http://www.gordonresearch.com/inner.cfm?siteId=502&itemCategory=51035&priorId=46762&pid=46678, Regain your Freedom Parts I and II.

2 + cups basil leaves (packed well)
1/2 + cup olive oil
1/2 cup lightly toasted pine (pinon) nuts
1-2 cloves garlic (or 1 large)
1/2 + cup reggiano-parmesan cheese
1/2 tsp sea salt
generous amount of fresh ground pepper

Throw everything into a large food processor or blender and puree until blended. I like it a tiny bit chunky for added texture. If the mixture is too dry, add more olive oil. Some people don’t add the cheese to the mixture if they’re freezing the pesto, but I do and haven’t noticed much loss of flavor, if any. I pack the mixture into a small ziplock (quart) and label and freeze. It can keep at least 6 mos or longer…

If you don’t have pine nuts, you can use walnuts or pecans. Sun-dried tomatoes are also good added to the mixture.