December 15, 2017



The Rich and Wealthy around the world are eating Gold like it is going out of style.

When you Google ‘why’ or ‘the health benefits of eating gold’, “Can the Human Body Digest Gold?” you only get one answer. “There are no health benefits from eating Gold. None, zip, zero. period.” End of answer.

“No. The human body cannot digest gold.”

“NO, NO,,NO!”


“Not very well”

“Not completely”



But Google is such the lier. What they are doing is completely censoring the “real” reasons. Remember, if there is something google wants to hide, they just do it and present only one point of view. Many voices, one point of view.

YouTube, same thing. NO, NO NO NO. Except for this one single video below.
The rich are doing it all over the world, and there is only one positive video on YouTube about it.
Guess YouTube is a lier also. Of course, google owns youtube 🙂

We ran across a small series of articles or posts recently that stated:
“We are electrical beings. We operate by electrical signals being passed between cells in the brain and muscles.
If we had gold in us, (gold being the best electrical conductor on earth), we would think faster and better. We would be stronger and more agile. And this could also help us unlock the hidden and unused portions of our brain and unlock our unused ‘God D.N.A.’
Scientists call it ‘Junk DNA’).

‘God’ or ‘Junk’ DNA is the 75% of DNA all humans have which is completely inactive. Scientists really think it is DNA that was “turned off” and want to turn it back on, for the “Select People”. They tell the rest of us that it is nothing but ‘useless junk’.

We can get our own edible and completely digestible gold from Natural Unrefined Sea Salt, at 1 ppm (Parts Per Million).


For centuries, people from all over the world have been used to eating edible gold for its impressive effect, its inimitable aestheticism and its mystic properties.

Since medieval times, edible gold leaf in the form of flakes and dust has been used to embellish and decorate gourmet food. The Elizabethans created sumptuous banquets by adding edible gold to their table on fruits such as oranges, grapes, dates and figs. The Japanese have been adding edible gold to foods and even to their sake for centuries.

Edible Gold leaf is edible because gold is considered under this form of extraordinary fineness as a food colorant (E175) according to European standards.


As any private banker will tell you, the wealthy have become gold bugs. They are buying gold futures, gold bars, gold coins, just about anything made from the shiny stuff. It is the ultimate crisis bet: when the world is falling apart, gold will always retain value (that is the theory anyway).

Serendipity-3′s the Frrrozen Haute Chocolate
The wealthy in Abu Dhabi have another way to enjoy gold: eating it. An article by Bradley Hope in the National says the Emirates Palace hotel served up five kilograms, or about 11 pounds, of edible gold to its dining guests in 2008. “That amounts to 5,000 one-gram bottles of gold leaf flakes from a German distributor, which each go for about $100,” the article states. The edible-gold budget for the Emirates Palace, which prides itself on its gold theme, could be as high as $500,000 a year.

The gold, in flake, powder or sheet form, is served up in everything from a rose champagne ($2,995 for a three-liter bottle) to chocolate cake and cappuccinos. The article says the Russians are especially avid consumers of gold, and like to eat it with their caviar and oysters.

Plenty of U.S. restaurants serve up gold to those who like to wear their bling on the inside. A New York chef came up with a $1,000 bagel featuring white truffle cream cheese and goji berry-infused Riesling jelly with golden leaves. An L.A. candy maker sells treats called Holiday Nougat, made with flakes of 23-karat edible gold leaf.

Stephen Bruce, owner of New York ice cream parlor Serendipity3 famously came up with the $25,000 Frozen Haute Chocolate sundae, covered in 23K edible gold-infused whipped cream. (The shop had to close for a while after the health department found rodents in the kitchen. Presumably even Manhattan mice also have developed a gilded palate.).

As much as these marketing gimmicks may have served their purpose during the shiny, happy boom times, they probably will lose their luster in the age of thrift. “A lot of people still ask why we use gold in food,” said Jean Pierre Garat, the head of food and beverage at the Emirates Palace. “We tell them it’s a sign of excellence.”

But who will want to eat a $3,000 bottle of excellence after their fortunes have crashed and their private jets are being repossessed? Maybe the ever-creative chefs of the world will come up with a more timely replacement. Perhaps iron shavings or finely layered sheets of 401K statements.