Human rights groups are calling on the G7 and other countries to take action against the Chinese communist regime’s crime of forced organ harvesting from living prisoners of conscience, particularly Falun Gong practitioners.
Washington-based Doctors Against Forced Organ Harvesting (DAFOH) and the International Coalition to End Transplant Abuse in China (ETAC) launched a global petition aimed at breaking through “the great wall of silence built by the Chinese Communist Party (CCP) around the atrocity” of forced organ harvesting, according to July 22 statement.
“After more than two decades of killing Falun Gong practitioners for organs in an unrelenting genocide by attrition, we are faced with an urgent matter of conscience: will we remain silent and embolden the perpetrator in Beijing, or will we take a courageous stand and say firmly that no human being should be killed for his or her organs, and no country, including China, should be allowed to get away with this crime against humanity,” DAFOH Executive Director Dr. Torsten Trey said in a statement.
“For human dignity to prevail in this world, we must stop forced organ harvesting now.” […]
– Read More: www.theepochtimes.com
Controlling Protein Is One of the Globalists’ Primary Goals
Between the globalists, corporate interests, and our own government, the food supply is being targeted from multiple angles. It isn’t just silly regulations and misguided subsidies driving natural foods away. Bird flu, sabotaged food processing plants, mysterious deaths of entire cattle herds, arson attacks, and an incessant push to make climate change the primary consideration for all things are combining for a perfect storm to exacerbate the ongoing food crisis.
The primary target is protein. Specifically, they’re going after beef as the environmental boogeyman. They want us eating vegetable-based proteins, lab-grown meat, or even bugs instead of anything that walked the pastures of America. This is why we launched a long-term storage prepper beef company that provides high-quality food that’s shelf-stable for up to 25-years.
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