HIV and AIDS do no exist!

In the World there are organizations who believe that the human immunodeficiency virus (HIV) is not the cause of the acquired immune deficiency syndrome (AIDS). This view suggests that HIV is inoffensive, therefore it cannot cause AIDS.

Dr. Eleni Papadopulus-Eleopulos, a biophysicist and leader of a group of HIV/AIDS scientists from Perth in Western Australia, has published several scientific articles on this issue. Here are some reasons to support this theory:

- In order a virus to be labeled as one, has to be able to reproduce itself. HIV can't.

- HIV cannot be detected. Coroners know if a person died of AIDS by looking at how the cells are deteriorate. They link that state to AIDS.

- In an interview she refers to a study reported in 1988 by O'Hara and his colleagues from Harvard: "They examined enlarged lymph nodes from both AIDS and non-AIDS patients and found "HIV" particles in 90% of both groups. They had to concede that particles alone do not prove infection with HIV".

Dr. Papadopulus-Eleopulos is not the only one stating her opinion against the existence of HIV.

David Crowe, president of Alberta Reppraising AIDS Society, explains in this video why HIV can't cause multiple diseases, and why currently there is no test to prove the existence of HIV.

You've already seen arguments to support this claim. Did they make you doubt of the existence of HIV and AIDS? Let's suppose this is true, then who created HIV and AIDS, and why?

The Science in Cooking

In the last 30 years in Spain and almost everywhere in Europe, there has been an ongoing trend that tries to create a science out of the art of cooking. But, can really an art be understood as a science? 

This questions are the groundfield for masterchefs like Martin Berassategui. His is a Chimestry and Physics teacher and has devoted most of his work to try to understand what really happends to raw materials while they are being cooked.

Former Director of the International Culinary Arts of Spain Institute, Martin Berassategui  has spent most of his life studding the Spanish cuissine and Science as well. In the 80's, obssed by the idea of creating a theory that may explain all the cooking processes arround the world he invented The Molecular Cuissine. He started stating that "cooking is nothing more but the action of applying chemical and physical changes to raw materials with the objective to turn it into eatable materials". Although, he did not achieve his goal of creating a new science, the overlapping result was, at the least, unexpected. 

Molecular Cuissine pertends to  explain all steps of a traditional recipes through the gazing eye of physics and chemestry. All the materials used in this kind of cookings are understood as a set of molecules and particles that put togther can form, a potato, a carrot, or a pizza dough. 

As every men of science, Chef Martin, needs a laboratory. His lab is being held at restaurant "El Bulli", where he is the owner and founder of his own Molecular Cooking School. He only works for the open public during 4 months, the rest of the year, the restaurant turns into a lab and a school. Berassategui's research, although is not complete, has been the key stone to devolop food that can be eaten under 0 gravity enviroments. His studies have been quite important to create alternatives to transgenic foods. It looks that his intend to generate a theory that explains all the cooking in the world has failed, but his findings are a success to all mankind. 

Questions remains. Can an art be turn into a Science? and if it were possible, can this science provide truthfull answers?