IS YOUR BODY BECOMING A PART OF THE ARTIFICIAL NETWORK?
Food, frequency, and the choice in front of us.
Technology is advancing faster than our willingness to ask what it costs. Its development challenges not only human consciousness, but the body, physical and subtle.
Throughout history we have adopted new advancements the way a crowd adopts a fashion: quickly, enthusiastically, and without pausing to understand the scientific or spiritual implications.
Move into this New Age with awareness. Pay attention. Ask questions. And do your own research!
For there will be two kinds of people, those who are enslaved by technology, and those who use it as a tool, a servant in the carrying forth of an enlightened consciousness. Which one are you?
My hope is that by the end of this article you'll have gained enough perspective to step into this new era with empowered action and oriented awareness.
Rudolf Steiner wrote:
As the body is built up by food from the outer world, so the soul develops through the experiences afforded by the outer world.
Where we source our nourishment matters. Just as there are higher dimensions of awareness and consciousness, there are also dimensions from which our food is drawn, each with its own energetic density. Meat, for instance, carries far more density than a plant. I'll explore that fully in another article. For now, know this: what you take in, whether by taste, sound, sight, or touch, participates and contributes to the frequency and vibration you carry in your spiritual life.
What to Know About Food Today
Have you noticed how gums have crept into everything? Between 2025 and 2026, something shifted across the entire grocery store: milks, cheeses, supplements, drinks, crackers, chips, herbal tinctures, even fresh organic produce.
We have seen this pattern before. Citric acid arrived the same way, appearing in nearly every ingredient list almost overnight, and most people assumed it was a harmless fruit acid. It isn't. Commercial citric acid is not pressed from lemons; it is manufactured through industrial fermentation using Aspergillus niger, a black mold. It also appears in dentistry as an acid carrier, the kind used to open enamel to greater fluoride uptake. The same fluoride added to municipal water across the United States. Everyone assumes it's a preservative. But when you find it added to a tomato sauce that already contains natural citric and malic acid, you have to ask what it is actually doing there.
Research now describes citric acid as a crosslinking polymer. An AI overview states it plainly: "Citric acid can be used in hydrogels designed for use in the body, particularly in the context of telecommunications or wireless communication within the
None of this is abstract to me. Last year I set out to make a carrot cake and could not find a cream cheese, organic or conventional without fillers. Over the holidays I wanted biscuits and couldn't find buttermilk without guar gum, so I made my own with milk and lemon. It's easy. I recommend it.
GUM FILLERS & GLUE
In case you don't know them by name, the gum fillers include: Guar gum, locust bean gum, xanthan gum, maltodextrin, carrageenan, gellan gum, cellulose gum (carboxymethylcellulose), carob bean gum, agar agar, gum arabic, pectin, cassava starch, chondrus crispus extract (modified red algae), and polysorbate 80.
The crosslinkers, the glue, include: Citric acid, tartaric acid, glycine, glycerol, alginate, starch, chitosan, collagen, cassava syrup, phosphorus oxychloride, and sodium trimetaphosphate.
Together they build a three-dimensional network that holds water. In the gut, that same network can strip the natural mucus membrane, kill off beneficial bacteria, slow motility, and drive inflammation.
This third category doesn't crosslink, but still creates viscosity and structure in hydrogels and is the very properties prized in 3D printing: brown rice syrup, maltose, and high-fructose syrup, now relabeled simply "fructose syrup" after the public caught on to its mercury contamination and carcinogenic profile.
WHAT ARE GUM FILLERS?
Gum fillers are hydrocolloids. They bind water and form hydrogels. As crosslinking polymers they create three-dimensional gel structures capable of holding water and sodium at up to ten times their original weight. Once ingested, they absorb water and digestive fluid, thickening the contents of the stomach into soft, amorphous gels that hold still more fluid.
Here is the part worth sitting with: the body's increased capacity to hold water dramatically improves the accuracy and functionality of biosensing technology: smart watches, patches, rings, and clothing.
The crosslinkers are the bonding agent. And the iron in your blood acts as a bridge between those molecular chains, strengthening and stabilizing the structure while increasing the permeability of water within the hydrogel.
WHAT ARE HYDROGELS?
Think of the absorbent beads inside a baby's diaper, a sponge in bead form. Hydrogels are remarkably good at pulling in heavy metals, which is why they've been used to remediate environmental spills. They have also done genuine good in medicine, particularly in skin grafting for burn patients. They entered IV medications around 2011, said to carry medicine deeper into the body and deliver it to the right place. With the arrival of COVID, hydrogel delivery platforms moved into vaccine formulation. Today, dark-field blood microscopy from practitioners around the world shows hydrogel-like structures floating in the blood — chemical bonds holding coagulated metal ions, accumulating from the heavy metals in herbicides and pesticides and the aluminum in vaccines given to newborns, children, teens, and adults. The same gums and crosslinkers listed above are used in 3D printing plastics. They are also used in food printing. Look up the government literature on it. It’s there.
Experiment: Next time you go to get a coffee, see if you can find a milk alternative without gum fillers.
Read Your Labels…
If you buy packaged food, understand that anything you believe to be a clean choice can change overnight. I bought a simple coconut chocolate candy, coconut milk, brown rice syrup, chocolate and coconut sugar. Within two weeks the brown rice syrup had become cassava starch syrup. The organic milk I've used for years to make biscuits and cornbread now has fillers. Most people assume this is cost-cutting: cheap thickeners that stretch yield, mimic fat, and buy stability. That's part of it. But the application is far more inventive than economics. The Projection and the Desire As we move into 6G and 7G, a network built explicitly to merge the physical and digital realms through the human body. Gums and citric acid are being leveraged to develop edible electronics and interfaces that use the human body as an antenna. The body's ability to function as an antenna depends heavily on its water and salt content. In the 6G era, projected to be in full force by 2030, the human body is positioned as an active node within the telecommunications network, no longer merely the endpoint holding a device. Food, vaccines, and medicine have been the preparation.
Here is what's being built: Body Area Networks (BANs). 6G enables low-power sensors on, around, and inside the body. These "in-body subnetworks" stream vital biological data to online services for real-time wellness monitoring. The Internet of Senses. Beyond sight and sound, 6G aims to carry touch (haptics), taste, and smell. A surgeon could "feel" instruments during a remote surgery; a user could feel texture inside a virtual environment. Human Energy Harvesting. Researchers are actively working to power 6G devices with the body's own kinetic and thermal energy, removing the need for batteries in wearable and implanted sensors. Brain-Computer Interfaces (BCI). With latency potentially under one millisecond, 6G is expected to support seamless brain-to-machine interaction: controlling devices, or communicating by thought.
Four government research studies describe it this way:
"Gum fillers (such as xanthan, guar, and gellan gum) support hydrogel stability in blood by reinforcing their 3D structure through high water affinity, hydrogen bonding, and increased viscosity. They act as protective, elastic fillers within the polymer network, reducing syneresis (water loss) and enhancing biocompatibility to prevent degradation when interacting with blood components."
Read that again, slowly.
Wearable Sensors and Edible Gums
If you wear a smart watch to count your steps, wear cordless headphones, or any wearable device at all, the water in your body is what makes it work. Gum fillers act as highly absorbent hydrogels, holding water and maintaining humidity at the skin interface. That trapped moisture keeps the skin hydrated, which lowers electrical resistance and sharpens signal conductivity for sensors measuring motion, respiration, and hydration. \
Several studies say it directly: xanthan gum ensures higher water retention, which maintains the electrical properties of skin and muscle required for accurate biosensing. Combined with the right materials, it becomes a pseudoplastic. An experiment: next time you order a coffee, see whether you can find a single milk alternative without gum fillers.
WHAT FILLERS TO THE GUT…
These were once confined to ultra-processed foods, protein shakes, and gluten-free baking. They now appear in ordinary whole foods: dairy, coconut milk, ice cream, coffee creamer, and a growing list of everyday items. Consumed in quantity, they cause immediate digestive distress:
Bloating and gas. Xanthan, guar, and carrageenan are fermentable soluble fibers. Above roughly 15g a day, gut bacteria ferment them into gas, producing significant bloating and flatulence.
Laxative effect and diarrhea. Many gums, xanthan especially, pulls water into the intestines, softening stool, increasing output, and sometimes causing severe diarrhea.
Intestinal obstruction. Guar gum can swell to ten or twenty times its size in the stomach. Its overuse in diet pills once caused life-threatening obstructions of the esophagus and small bowel.
And note this: cellulose gum (carboxymethylcellulose), polysorbate 80, and maltodextrin are used in laboratories to deliberately induce gut inflammation in animals for research. Be Sovereign. Live Wisely. We will keep moving deeper into this technological age, and every step of it will be presented to us as an advancement. Stay aware. Be an advocate for your own health and well-being.
Be Sovereign. Live Wisely.
We will keep moving deeper into this technological age, and every step of it will be presented to us as an advancement. Stay aware. Be an advocate for your own health and well-being. With food, it's simple. If you buy from a grocery store, read the label. If you buy whole foods, buy local. Large-scale produce is increasingly coated with gums labeled as waxes and paraffins to extend shelf life. Natural waxes have been used on fruits and vegetables for a long time; the synthetic coatings are the concern: most notably Apeel, backed by Bill Gates.
The Bright Side
Every constriction carries a choice: to finally do what we already know we must do.
We know we need to stop shipping food across the country. We know local, fresh food is better for our bodies and better for the world. We even know what to do.
Grow Food, Support Locally
Start community gardens. Buy from local farmers. Go to the farmers market. Trade with friends. Forage your forest. Be smart. Be sovereign. Your sanity, your health, and your spiritual wellbeing are vital. Technological advancement can enslave the soul, or, used wisely and selectively, become a tool for ease and unity. Live foods bring health and longevity, and they support a Sacred Economy. Dead foods support a Death Economy, and a schism of soul and Spirit from mind, body, and heart.
The Golden Rule:
Eat simply.
Cook whole foods.
Buy local and organic.
Know your sources: your vegetables, fruit, milk, and meat.
Talk to your farmers. Learn their processes, and whether they're organic or conventional. Read labels. Cleanse. Heavy metals yearly, liver twice a year. Inform others.
A Note From Me:
I've been following the trajectory of 5G, 6G, and 7G for some time, carrying an intuitive sense that what's being added to our food is connected to it. Only in the past year have I found AI research echoing my concerns about gum fillers and citric acid. Two things I've deliberately stayed away from.
Do your own research, and trust your intuition. I've bolded the terms worth looking into.
This article is not meant to frighten you. It's meant to inform you, so that the decisions you make are your own, and empowered.
Updated Notes: For the past year and a half I've followed the research, trying to determine whether food-based gum fillers cross the gut-brain barrier. For a time, the studies and the AI summaries confirmed my intuition that these fillers improve the body's bioconductivity with wearables like smart watches. That finding is now being called inconclusive, and AI has reversed its answer. What we do know still stands: these fillers and their polymers form pseudo-plastics and hold an extraordinary amount of water. The very water our bodies rely on for conductivity. My advice is to use your own heart, your own awareness, and your own intuition.
Love,
Kari Rivers
SOURCES & FURTHER READING
On dietary emulsifiers, gut inflammation, and the mucus barrier
Chassaing B, Koren O, Goodrich JK, Poole AC, Srinivasan S, Ley RE, Gewirtz AT. "Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome." Nature, 2015. doi:10.1038/nature14232 https://pubmed.ncbi.nlm.nih.gov/25731162/
Chassaing B, Compher C, Lewis JD, et al. "Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome." Gastroenterology, 2022. doi:10.1053/j.gastro.2021.11.006 https://pubmed.ncbi.nlm.nih.gov/34774538/
"Direct impact of commonly used dietary emulsifiers on human gut microbiota." Microbiome, 2021. https://pubmed.ncbi.nlm.nih.gov/33752754/
"Mechanistic insights into consumption of the food additive xanthan gum by the human gut microbiota." Nature Microbiology, 2022. https://pubmed.ncbi.nlm.nih.gov/35365790/
Tobacman JK. "Review of harmful gastrointestinal effects of carrageenan in animal experiments." Environmental Health Perspectives, 2001;109(10):983–94. https://pubmed.ncbi.nlm.nih.gov/11675262/
Lewis JH. "Esophageal and small bowel obstruction from guar gum-containing 'diet pills': analysis of 26 cases reported to the Food and Drug Administration." American Journal of Gastroenterology, 1992;87(10):1424–8. https://pubmed.ncbi.nlm.nih.gov/1329494/
Martino JV. “Role of Carrageenan and Carboxymethylcellulose in the Development of Intestinal Inflammation” National Library of Medicine, 2017 https://pmc.ncbi.nlm.nih.gov/articles/PMC5410598/
On citric acid
Sweis IM, Cressey BC. "Potential role of the common food additive manufactured citric acid in eliciting significant inflammatory reactions contributing to serious disease states: A series of four case reports." Toxicology Reports, 2018. https://pubmed.ncbi.nlm.nih.gov/30128297/
On mercury in sweeteners
Dufault R, LeBlanc B, Schnoll R, et al. "Mercury from chlor-alkali plants: measured concentrations in food product sugar." Environmental Health, 2009;8:2. doi:10.1186/1476-069X-8-2 https://pubmed.ncbi.nlm.nih.gov/19171026/
On the human body as a communication channel
Electro-quasistatic human body communication research (Purdue University) the body used as the transmission medium itself: https://pubmed.ncbi.nlm.nih.gov/30858385/https://pubmed.ncbi.nlm.nih.gov/32109234/
IEEE Standard 802.15.6 — Wireless Body Area Networks. The published standard for networking devices on, in, and around the human body. Searchable by name; worth citing because it shows BANs are not speculative, they're standardized.
