1917- FDA de-lists absinthe (Q- you have to go back, Trump "nothing like this since 1917").

https://gothamist.com/food/absinthe-at-labsinthe-brasserie

1918- Spanish flu

2007- absinthe again allowed, but not if it has thujone, the stuff in wormwood that knocks out parasites.

www.bairnsfather.net › en › about-wormwood-and-thujone

2007- all quinine drugs de-listed by FDA, except one to be used solely for simple malaria.

https://www.fda.gov/media/75097/download

2020- FDA approved artesunate to treat malaria. Artesunate is a water-soluble, semi-synthetic derivative of the sesquiterpine lactone artemisinin. ( Wormwood is Artemisia absinthium)

https://www.fda.gov/news-events/press-announcements/fda-approves-only-drug-us-treat-severe-malaria

So I'm wondering why so many of these homeopathics are either bitter (grapefruit, quinine, pine needle), or licorice flavor (anise, fennel).

I had read years ago that the artificial sweeteners were bad because your system responds to taste alone. Tastebuds say "sweet" and your metabolism kicks up a notch to burn the calories.

Works great at first, but your body learns over time that it's a false signal and stops trying to compensate. Then when you do consume real sugars, they don't get burned and go to fat.

Could it be that our immune system will respond just to bitter taste? Looks that way.

https://www.newscientist.com/article/dn22413-taste-sensitivity-link-to-our-bodys-immune-defences/

And are engineered viruses and/or vaccines trying to destroy our ability to taste bitter?