Gray: 'Surely, we are at the beginning of the end. The globe has stopped warming; even when measured by the botched-up biased system that they favour. The Kyoto Protocol is dead. Emissions by former members are in steady decline compared with those from non-members. The support literature has dried up. I used to go to the University every month and photocopy the latest scientific outrage for these Newsletters. The only recent feeble attempt was the rapidly discredited attempt by Marcott to fabricate yet another Hockey Stick'
The government is overreacting to a largely unreal threat of global warming and NASA isn't helping, states a report issued by The Right Climate Stuff (TCRS) research team. Comprised largely of ex-NASA engineers and scientists, the team acknowledges in their report that "climate science is not one of our data technical specialties," but that, nonetheless, given their experience in their separate fields of physics, chemistry, geology, meteorology and others, they felt the need to speak out...the U.S. government is "over-reacting" to the concerns of the media, scientists and activists and that a more "rational process for allocation of research funds without the constant media hype of an AGW crisis is needed."
Calls UN process 'a complete waste of time. It's a waste of public money. It's a gravy train for so-called scientists looking into things that don't exist, and, of course, for the governments to impose taxations, and oil companies to increase oil prices on the back of increasing energy prices – which is the thing demanded by the global warming's nonsense lobby'
"Fat is converted to carbon dioxide and water. You exhale the carbon dioxide and the water mixes into your circulation until it’s lost as urine or sweat." "If you lose 10kg of fat, precisely 8.4kg comes out through your lungs and the remaining 1.6kg turns into water. In other words, nearly all the weight we lose is exhaled."
"To lose 100 grams of fat, you have to exhale 280 grams of carbon dioxide on top of what you’ll produce by vaporizing all your food, no matter what it is."