Lolo Bardonik
Member
- Joined
- Mar 22, 2006
- Messages
- 269
Important Truths about Nutrition [Part 3]
Read part 1 ... http://josministries.prophpbb.com/topic17323.html
Read part 2 ... http://josministries.prophpbb.com/topic17348.html
We continue with the subject of Fat...
Fat and Heart Disease
The heart disease epidemic is a relatively new problem in human history. The first recorded heart attack was in 1912. By 1930, the number of deaths from heart attacks had reached over 3,000, and come 1960, there were over 500,000 recorded deaths from heart attacks. People were terrified. They needed an explanation, and they needed something to blame.
That cultural panic led to the development of two theories that became imprinted on the collective consciousness: the lipid hypothesis and the diet-heart hypothesis.
The lipid hypothesis contends that high cholesterol in the blood causes, or at the very least guarantees, heart disease. This idea is the foundation of the pharmaceutical industry’s production of their most profitable drugs, statins, and underlies our cultural obsession with lipid panels and cholesterol testing. Oh, and also, that's bullshit.
The diet-heart hypothesis contends that the saturated fat and cholesterol that we eat increase blood cholesterol levels, and because high blood cholesterol supposedly increases the risk of heart disease, dietary saturated fat and cholesterol must therefore cause heart attacks. Also bullshit.
Let's see the history of these hypothesis...
In 1954, a researcher fed some cholesterol to rabbits. The rabbits developed arterial damage. This researcher DID NOT PROVE that this is also what happens in humans. Rabbits are entirely different from humans. Rabbits; tiny herbivores not designed by nature to consume cholesterol-rich foods like meat, eggs, and butter, have completely different metabolic machinery than humans. A rabbit with a cholesterol problem simply doesn’t translate to a human with a heart issue.
The same researcher, in a separate endeavor, showed that polyunsaturated fats (like those from soybean or corn oil) could, in the right context, lower blood cholesterol in humans.
But, as I’ll discuss in more detail later, someone with low blood cholesterol does not, statistically, have a lower risk of heart disease. So even if eating polyunsaturated fat appears to lower blood cholesterol, that doesn’t mean it will also prevent a heart attack. That’s a leap of logic that leads to advanced bullshitery.
So are the results of these studies really enough to convince you that eating cholesterol gives people heart disease and eating corn oil prevents heart attacks? I certainly hope not, although they convinced enough folks to ruin lard for the rest of us.
Interestingly, lipid biochemist Mary Enig believes that polyunsaturated fats might appear to lower cholesterol because they are incorporated into cell membranes, weakening them to the point that cholesterol—which the body uses for cell repair—is recruited out of the blood to stabilize them!
Emphasis on the point; cell membranes ruined, cholesterol used for cell repairs, lower cholesterol in blood.
According to Chris Masterjohn, an expert in nutrition science, randomized, controlled trials have shown that polyunsaturated fats cannot reduce heart disease. In fact, no study on replacing animal fats with plant-based polyunsaturated fat has shown a reduction in mortality. Masterjohn has stated that these studies “showed an increased risk of cancer after five years and a possible increase in heart disease risk.”
Correlation is not causation (see part 1)
Next in line is Ancel Keys, who was named to the board of the American Heart Association (an organization that has relied heavily on donations from the crop oil industry) in the late 1950s.
Keys published his own observational data—meaning, he wrote up his personal observations and dressed them up as science—on a few trends he observed in several cultures regarding their food supply and rates of heart disease. He insisted that populations with more access to dietary fat tend to have more deaths from heart disease. Although this wasn’t what his data actually showed, it was how he chose to present it.
Keys engaged in some data deception by failing to acknowledge the mountain of evidence that didn’t support his own theories. Because he was a hammer and fat was the nail, Keys failed to notice—or perhaps purposely ignored—data that would have hurt his hypothesis or that suggested entirely different causes of heart disease.
Although other scientists publicly lambasted Keys for the glaring lack of evidence in support of his theory, the powers that were—prominent business executives and influential scientists with ties to the crop oil industry, including those making up the board of the American Heart Association at that time—were overwhelmingly committed to promoting the poorly constructed theory that humans are better off with less fat and cholesterol in our diet.
This chain of events led many to call Keys the “Father of the Low-Fat Diet.”
Bottom line; If your theory is promoting business, it doesn't matter if it lacks evidence or if it's unscientific. We'll use it!
Natural Fats are Evil
In 1956, a diet low in saturated fat and cholesterol and high in these newfangled crop oils was advocated publicly by Irving Page and Jeremiah Stamler (jew) in a televised fund-raiser for the American Heart Association. These same men, along with Keys, would go on to design the AHA nutritional guidelines of 1961.
The principles advocated by Page and Stamler came to compose the “prudent diet,” which was based on the AHA dogma promoting a diet low in cholesterol and high in polyunsaturated fats from crop oils. So confident was the crop oil industry in this diet that corporations like Wesson and Mazola began touting the yet-unproven health benefits of their products to the public that same year. Premature? Probably. Profitable? Absolutely.
The brainwash of "anti-saturated-fat, anti-cholesterol" begun working. The people started forgetting the types of foods eaten in good health for centuries.
Fast-forward to 1984, when results from a nonstatin cholesterol-lowering drug trial showed, according to Masterjohn, that removing damaged lipids from the body lowers the risk of heart disease. Time magazine took this to mean that reducing the cholesterol we eat by avoiding cholesterol-rich foods would also lower the risk of heart disease. Of course, the trial had proved nothing of the sort. Cholesterol in food, has very little bearing on blood cholesterol. The two are entirely different things.
Yet Time magazine found this distinction irrelevant, and its March 26, 1984, was the one pictured above. Cholesterol in food, it said, was “deadly.” The country descended into fat-phobic, cholesterol-counting hysteria.
It was officially a runaway train, one that George V. Mann, former director of the longest-running heart-health study, later called “the greatest biomedical error of the twentieth century.”
By this time, representatives from the crop oil industry—the folks whose margarine and corn, soybean, and canola oils were becoming staples in every kitchen—had obtained positions in the Food and Drug Administration, the American Medical Association, the American Heart Association, the National Cholesterol Education Program, and the Senate Select Committee on Nutrition and Human Needs.
The jews (or jewish lapdogs) had infiltrated the public organizations in order to further their own agenda to the detriment of our health.
And so were a few public health nuisances, such as obesity and heart disease. Obesity in adults more than doubled between 1980 and 2008, and “extreme obesity” more than quadrupled. Heart disease and stroke remain the leading causes of death in the United States today, and obesity-related disease has replaced starvation as the world’s greatest risk to health.
So the evil character in this story was fat and cholesterol, but health just got worse....
So, who is the REAL vilain?
What causes heart disease? Researchers have pointed to sugar, stress, nutrient deficiency, nutrient imbalance, rancid or damaged fats (like those from processed crop oils), smoking, and the chronic inflammation that results from all of the above as major contributing factors in heart disease. The oxidation of lipoproteins—that is, damage to the molecules that carry cholesterol, not to cholesterol itself—and the length of time those molecules linger in the body may also contribute to the development of heart disease. These factors are influenced by things like stress and nutrient deficiency.
Insulin resistance—a precursor to diabetes, another modern-day health epidemic—is also a telltale sign of heart disease risk. Lipidology experts Thomas Dayspring and James A. Underberg cite dietary carbohydrates, especially fructose and high-fructose corn syrup, as common instigators of insulin resistance. Most of us already know that high-fructose corn syrup is dangerous, but carbohydrates in general? Aren’t carbs supposed to be healthy?
Think about this: The anti–saturated fat, anti-cholesterol, pro–crop oil movement spawned innumerable industries and companies that produce processed foods low in cholesterol and saturated fat but rich in carbohydrates that were never known to humanity in the thousands of years prior. Isn’t it possible that the processed foods that filled the butter-free void are at least indirectly responsible for our contemporary heart-related health crisis?
The processing of foods to create low cholesterol / low fat versions altered the substances and created new ones. New ones that our bodies have never experienced before
The problem may have been something that entered our food supply long before modern processed junk compounded the problem...
TRANS FATS
Partial hydrogenation involves hardening an oil, or any fat that softens at room temperature, into a never-melts, never-moves, odorless, tasteless solid (think Crisco) to increase its shelf life and—yes, this is a real industry word—plasticity. (Yep, these used to be called plastic fats.) Partially hydrogenating the liquid fats from soybean oil, corn oil, and canola oil only adds to their long process of refinement. The process of partial hydrogenation involves forcing hydrogen into an oil’s structure using a chemical catalyst.
I don't get it AT ALL, wtf are you talking about?
This is the structure of oil (little human model analog of an oil). This oil is the famous CLA (conjugated linoleic acid).
And this is the structure of the infamous trans fat (destroyed human model analog of trans fat)
Why make a solid fat out of an oil? Because many cheap commodity oils, especially crop oils, are uniquely fragile and vulnerable to damage. Once solidified, they are less likely to spoil. So, as an alternative to spoilage, we create frankenfats with a different chemical structure than any natural fat humans have ever eaten. Brilliant.
Here’s the science behind what makes trans fats dangerous, from Enig:
"When one hydrogen atom is moved to the other side of the fatty acid molecule during hydrogenation, the ability of living cells to make reactions at the site is compromised or altogether lost . . . . [Trans fats’] altered chemical structure creates havoc with thousands of necessary chemical reactions—everything from energy provision to prostaglandin production."
Bottom line; this is an unnatural form of fat that was created in order to promote self life. This means longer expiration dates and more profit for the crop oil industries (and the jews that own them).
FDA and American Heart Association
The FDA only began requiring the labeling of trans fat–containing foods in 2006, and there were loopholes—less than 0.5 gram of trans fat per serving in a given food meant that a food manufacturer could still label it “trans fat free.” Seriously?!
Crisco, for example, has proudly declared itself to have “0 g trans fats,” yet as of 2013 was still using partially hydrogenated oils. That phrase—partially hydrogenated oils—is the truth-teller, because where there are partially hydrogenated oils, there are always trans fats.
Jews. They use the system to avoid detection even today, when the dangers are clearly recognized.
For many years, margarine had high levels of trans fats since it was made with partially hydrogenated oils. Shortening has long been made with partially hydrogenated oils—even the butter-flavored versions, which, of course, contain no butter. Here’s why that matters: The rate of heart disease in the United States increased as consumption of margarine and shortening increased from the early 1900s on. Coincidence?
This could mean it wasn’t natural saturated fat or cholesterol that pushed our health to the danger zone in the first place but, instead, artificially solidified, partially hydrogenated, trans fat–rich foods derived from crop oils, with all the earmarks of mad-scientist spawn.
Did anything change? Nope...
Margarine, corn oil, and shortening companies began funding research intended to prove that saturated fat from animal sources was dangerous, leading to propaganda meant to convince us that the natural saturated fats found in animals were somehow worse than what they were making in factories.
The American Heart Association, furthering its reputation as an instrument of the crop oil industry (read: jews), removed all references to the potential negative effects of trans fats from the 1968 recommendations of its Subcommittee on Dietary Fats at the urging of the Shortening Institute, now known as the Institute of Shortening and Edible Oils, a group whose website boasts that its members produce “approximately 90–95% of the edible fats and oils produced domestically (28 billion pounds),” including shortening, margarine, and cooking oils.
This is how j00z work; power and influence
This trans fat malfeasance was revealed by a member of the very committee that worked on those recommendations: Fred A. Kummerow, a professor of food chemistry at the University of Illinois, who today is a passionate saturated-fat activist. In a 1977 letter to Senator George McGovern, then-chairman of the Select Committee on Nutrition and Human Needs, Kummerow condemned the decade-long failure of the FDA and the National Institutes of Health (NIH) to do anything about the public health hazard of trans fats.
The Centers for Disease Control (CDC) counts heart disease among “the most widespread and costly health problems facing our nation today.” While you may hear the false-victory claim that deaths from heart disease have decreased, that’s not because we’ve stopped heart disease from happening. It happens more than ever. Deaths from heart disease have decreased because we now have the technology to keep sick folks alive—even though the dietary recommendations and medical care provided to them haven’t done what they should do: keep them healthy in the first place.
Summary?
This is the history of how the jewish corporations are hijacking our traditions and replacing with new unhealthy ones for their own profit. Trans fats are extremely unhealthy, unnatural and should be removed from everyone's diet.
Also take a lesson in history, of how jews are infiltrating and taking control of government positions to further their own agenda. They use whatever fits their agenda and they promote it, even if there are numerous scientists pointing the errors and mistakes.
Again don't take my word for it, do your own research.
Keep fighting for knowledge.
Keep doing the RTRs comrades.
Hail Father Satan and All the Demons of HELL
Read part 1 ... http://josministries.prophpbb.com/topic17323.html
Read part 2 ... http://josministries.prophpbb.com/topic17348.html
We continue with the subject of Fat...
Fat and Heart Disease
The heart disease epidemic is a relatively new problem in human history. The first recorded heart attack was in 1912. By 1930, the number of deaths from heart attacks had reached over 3,000, and come 1960, there were over 500,000 recorded deaths from heart attacks. People were terrified. They needed an explanation, and they needed something to blame.
That cultural panic led to the development of two theories that became imprinted on the collective consciousness: the lipid hypothesis and the diet-heart hypothesis.
The lipid hypothesis contends that high cholesterol in the blood causes, or at the very least guarantees, heart disease. This idea is the foundation of the pharmaceutical industry’s production of their most profitable drugs, statins, and underlies our cultural obsession with lipid panels and cholesterol testing. Oh, and also, that's bullshit.
The diet-heart hypothesis contends that the saturated fat and cholesterol that we eat increase blood cholesterol levels, and because high blood cholesterol supposedly increases the risk of heart disease, dietary saturated fat and cholesterol must therefore cause heart attacks. Also bullshit.
Let's see the history of these hypothesis...
In 1954, a researcher fed some cholesterol to rabbits. The rabbits developed arterial damage. This researcher DID NOT PROVE that this is also what happens in humans. Rabbits are entirely different from humans. Rabbits; tiny herbivores not designed by nature to consume cholesterol-rich foods like meat, eggs, and butter, have completely different metabolic machinery than humans. A rabbit with a cholesterol problem simply doesn’t translate to a human with a heart issue.
The same researcher, in a separate endeavor, showed that polyunsaturated fats (like those from soybean or corn oil) could, in the right context, lower blood cholesterol in humans.
But, as I’ll discuss in more detail later, someone with low blood cholesterol does not, statistically, have a lower risk of heart disease. So even if eating polyunsaturated fat appears to lower blood cholesterol, that doesn’t mean it will also prevent a heart attack. That’s a leap of logic that leads to advanced bullshitery.
So are the results of these studies really enough to convince you that eating cholesterol gives people heart disease and eating corn oil prevents heart attacks? I certainly hope not, although they convinced enough folks to ruin lard for the rest of us.
Interestingly, lipid biochemist Mary Enig believes that polyunsaturated fats might appear to lower cholesterol because they are incorporated into cell membranes, weakening them to the point that cholesterol—which the body uses for cell repair—is recruited out of the blood to stabilize them!
Emphasis on the point; cell membranes ruined, cholesterol used for cell repairs, lower cholesterol in blood.
According to Chris Masterjohn, an expert in nutrition science, randomized, controlled trials have shown that polyunsaturated fats cannot reduce heart disease. In fact, no study on replacing animal fats with plant-based polyunsaturated fat has shown a reduction in mortality. Masterjohn has stated that these studies “showed an increased risk of cancer after five years and a possible increase in heart disease risk.”
Correlation is not causation (see part 1)
Next in line is Ancel Keys, who was named to the board of the American Heart Association (an organization that has relied heavily on donations from the crop oil industry) in the late 1950s.
Keys published his own observational data—meaning, he wrote up his personal observations and dressed them up as science—on a few trends he observed in several cultures regarding their food supply and rates of heart disease. He insisted that populations with more access to dietary fat tend to have more deaths from heart disease. Although this wasn’t what his data actually showed, it was how he chose to present it.
Keys engaged in some data deception by failing to acknowledge the mountain of evidence that didn’t support his own theories. Because he was a hammer and fat was the nail, Keys failed to notice—or perhaps purposely ignored—data that would have hurt his hypothesis or that suggested entirely different causes of heart disease.
Although other scientists publicly lambasted Keys for the glaring lack of evidence in support of his theory, the powers that were—prominent business executives and influential scientists with ties to the crop oil industry, including those making up the board of the American Heart Association at that time—were overwhelmingly committed to promoting the poorly constructed theory that humans are better off with less fat and cholesterol in our diet.
This chain of events led many to call Keys the “Father of the Low-Fat Diet.”
Bottom line; If your theory is promoting business, it doesn't matter if it lacks evidence or if it's unscientific. We'll use it!
Natural Fats are Evil
In 1956, a diet low in saturated fat and cholesterol and high in these newfangled crop oils was advocated publicly by Irving Page and Jeremiah Stamler (jew) in a televised fund-raiser for the American Heart Association. These same men, along with Keys, would go on to design the AHA nutritional guidelines of 1961.
The principles advocated by Page and Stamler came to compose the “prudent diet,” which was based on the AHA dogma promoting a diet low in cholesterol and high in polyunsaturated fats from crop oils. So confident was the crop oil industry in this diet that corporations like Wesson and Mazola began touting the yet-unproven health benefits of their products to the public that same year. Premature? Probably. Profitable? Absolutely.
The brainwash of "anti-saturated-fat, anti-cholesterol" begun working. The people started forgetting the types of foods eaten in good health for centuries.
Fast-forward to 1984, when results from a nonstatin cholesterol-lowering drug trial showed, according to Masterjohn, that removing damaged lipids from the body lowers the risk of heart disease. Time magazine took this to mean that reducing the cholesterol we eat by avoiding cholesterol-rich foods would also lower the risk of heart disease. Of course, the trial had proved nothing of the sort. Cholesterol in food, has very little bearing on blood cholesterol. The two are entirely different things.
Yet Time magazine found this distinction irrelevant, and its March 26, 1984, was the one pictured above. Cholesterol in food, it said, was “deadly.” The country descended into fat-phobic, cholesterol-counting hysteria.
It was officially a runaway train, one that George V. Mann, former director of the longest-running heart-health study, later called “the greatest biomedical error of the twentieth century.”
By this time, representatives from the crop oil industry—the folks whose margarine and corn, soybean, and canola oils were becoming staples in every kitchen—had obtained positions in the Food and Drug Administration, the American Medical Association, the American Heart Association, the National Cholesterol Education Program, and the Senate Select Committee on Nutrition and Human Needs.
The jews (or jewish lapdogs) had infiltrated the public organizations in order to further their own agenda to the detriment of our health.
And so were a few public health nuisances, such as obesity and heart disease. Obesity in adults more than doubled between 1980 and 2008, and “extreme obesity” more than quadrupled. Heart disease and stroke remain the leading causes of death in the United States today, and obesity-related disease has replaced starvation as the world’s greatest risk to health.
So the evil character in this story was fat and cholesterol, but health just got worse....
So, who is the REAL vilain?
What causes heart disease? Researchers have pointed to sugar, stress, nutrient deficiency, nutrient imbalance, rancid or damaged fats (like those from processed crop oils), smoking, and the chronic inflammation that results from all of the above as major contributing factors in heart disease. The oxidation of lipoproteins—that is, damage to the molecules that carry cholesterol, not to cholesterol itself—and the length of time those molecules linger in the body may also contribute to the development of heart disease. These factors are influenced by things like stress and nutrient deficiency.
Insulin resistance—a precursor to diabetes, another modern-day health epidemic—is also a telltale sign of heart disease risk. Lipidology experts Thomas Dayspring and James A. Underberg cite dietary carbohydrates, especially fructose and high-fructose corn syrup, as common instigators of insulin resistance. Most of us already know that high-fructose corn syrup is dangerous, but carbohydrates in general? Aren’t carbs supposed to be healthy?
Think about this: The anti–saturated fat, anti-cholesterol, pro–crop oil movement spawned innumerable industries and companies that produce processed foods low in cholesterol and saturated fat but rich in carbohydrates that were never known to humanity in the thousands of years prior. Isn’t it possible that the processed foods that filled the butter-free void are at least indirectly responsible for our contemporary heart-related health crisis?
The processing of foods to create low cholesterol / low fat versions altered the substances and created new ones. New ones that our bodies have never experienced before
The problem may have been something that entered our food supply long before modern processed junk compounded the problem...
TRANS FATS
Partial hydrogenation involves hardening an oil, or any fat that softens at room temperature, into a never-melts, never-moves, odorless, tasteless solid (think Crisco) to increase its shelf life and—yes, this is a real industry word—plasticity. (Yep, these used to be called plastic fats.) Partially hydrogenating the liquid fats from soybean oil, corn oil, and canola oil only adds to their long process of refinement. The process of partial hydrogenation involves forcing hydrogen into an oil’s structure using a chemical catalyst.
I don't get it AT ALL, wtf are you talking about?
This is the structure of oil (little human model analog of an oil). This oil is the famous CLA (conjugated linoleic acid).
And this is the structure of the infamous trans fat (destroyed human model analog of trans fat)
Why make a solid fat out of an oil? Because many cheap commodity oils, especially crop oils, are uniquely fragile and vulnerable to damage. Once solidified, they are less likely to spoil. So, as an alternative to spoilage, we create frankenfats with a different chemical structure than any natural fat humans have ever eaten. Brilliant.
Here’s the science behind what makes trans fats dangerous, from Enig:
"When one hydrogen atom is moved to the other side of the fatty acid molecule during hydrogenation, the ability of living cells to make reactions at the site is compromised or altogether lost . . . . [Trans fats’] altered chemical structure creates havoc with thousands of necessary chemical reactions—everything from energy provision to prostaglandin production."
Bottom line; this is an unnatural form of fat that was created in order to promote self life. This means longer expiration dates and more profit for the crop oil industries (and the jews that own them).
FDA and American Heart Association
The FDA only began requiring the labeling of trans fat–containing foods in 2006, and there were loopholes—less than 0.5 gram of trans fat per serving in a given food meant that a food manufacturer could still label it “trans fat free.” Seriously?!
Crisco, for example, has proudly declared itself to have “0 g trans fats,” yet as of 2013 was still using partially hydrogenated oils. That phrase—partially hydrogenated oils—is the truth-teller, because where there are partially hydrogenated oils, there are always trans fats.
Jews. They use the system to avoid detection even today, when the dangers are clearly recognized.
For many years, margarine had high levels of trans fats since it was made with partially hydrogenated oils. Shortening has long been made with partially hydrogenated oils—even the butter-flavored versions, which, of course, contain no butter. Here’s why that matters: The rate of heart disease in the United States increased as consumption of margarine and shortening increased from the early 1900s on. Coincidence?
This could mean it wasn’t natural saturated fat or cholesterol that pushed our health to the danger zone in the first place but, instead, artificially solidified, partially hydrogenated, trans fat–rich foods derived from crop oils, with all the earmarks of mad-scientist spawn.
Did anything change? Nope...
Margarine, corn oil, and shortening companies began funding research intended to prove that saturated fat from animal sources was dangerous, leading to propaganda meant to convince us that the natural saturated fats found in animals were somehow worse than what they were making in factories.
The American Heart Association, furthering its reputation as an instrument of the crop oil industry (read: jews), removed all references to the potential negative effects of trans fats from the 1968 recommendations of its Subcommittee on Dietary Fats at the urging of the Shortening Institute, now known as the Institute of Shortening and Edible Oils, a group whose website boasts that its members produce “approximately 90–95% of the edible fats and oils produced domestically (28 billion pounds),” including shortening, margarine, and cooking oils.
This is how j00z work; power and influence
This trans fat malfeasance was revealed by a member of the very committee that worked on those recommendations: Fred A. Kummerow, a professor of food chemistry at the University of Illinois, who today is a passionate saturated-fat activist. In a 1977 letter to Senator George McGovern, then-chairman of the Select Committee on Nutrition and Human Needs, Kummerow condemned the decade-long failure of the FDA and the National Institutes of Health (NIH) to do anything about the public health hazard of trans fats.
The Centers for Disease Control (CDC) counts heart disease among “the most widespread and costly health problems facing our nation today.” While you may hear the false-victory claim that deaths from heart disease have decreased, that’s not because we’ve stopped heart disease from happening. It happens more than ever. Deaths from heart disease have decreased because we now have the technology to keep sick folks alive—even though the dietary recommendations and medical care provided to them haven’t done what they should do: keep them healthy in the first place.
Summary?
This is the history of how the jewish corporations are hijacking our traditions and replacing with new unhealthy ones for their own profit. Trans fats are extremely unhealthy, unnatural and should be removed from everyone's diet.
Also take a lesson in history, of how jews are infiltrating and taking control of government positions to further their own agenda. They use whatever fits their agenda and they promote it, even if there are numerous scientists pointing the errors and mistakes.
Again don't take my word for it, do your own research.
Keep fighting for knowledge.
Keep doing the RTRs comrades.
Hail Father Satan and All the Demons of HELL
