The Wikipedia defines science as follows. Science is a systematic enterprise that builds and organizes knowledge in the form of testable explanations and predictions about the universe. Definitions from various sources has to do with knowledge, investigation, study, observation, experimentation, laws, structure, behavior, explanation and systematicity. They describe science and […]

It is important for all teachers to be continuously learning. A lot of teachers go through college and then get hired by a school and do the same things and same routines year after year. This becomes redundant and as new technologies and new studies come out teachers need to […]

Studies on whey demonstrate it’s an even better protein supplement than previously thought. Although whey protein’s health benefits have only recently been elucidated, the use of whey protein for medicinal purposes has been prescribed since the time of Hippocrates. In fact, there are two ancient proverbs from the Italian city […]

Many loving and caring people within the Christian church devote their lives in the struggle to develop scientific medical knowledge for the benefit of the human condition. However, most Christians are unaware that President Thomas Jefferson, wrote that Jesus Christ was the greatest teacher of the 3rd Century BC atomic […]

Translation is the interpretation of the meaning of a source text and the subsequent creation of an equivalent text in other words, transmission of information into another language. This definition seems to explain accurately the essence of the so-called science. If you’re reading this, then probably you most likely either […]

Plato’s concept of spiritual, or holographic engineering principles were used by Buckminster Fuller to derive his synergistic life-energy principles. As a consequence, this logic balanced the present fixed scientific world-view’s understanding of the second law of thermodynamics. This is evident now that the Platonic principles have become basic to the […]

Researchers from France’s University of Burgundy (Rapin and Wiernsperger 2010) have confirmed that protein or lipid glycation produced by modern food manufacturers is linked to food sensitivities. Glycation is produced during the manufacturing of food products, specifically when sugars and protein-foods are heated to extremely high temperatures during cooking or […]