Zombie Cattle? GMO Meat Grown in a Vat? No Way!
By Stanley A. Fishman, Author of Tender Grassfed Meat
photo credit: MRyanTaylor.com, http:[email protected]/3877617646/
I celebrate the fantastic taste, texture and nutrient-dense qualities of grassfed meat, taken from animals eating the living grass they were meant to eat, roaming the pasture as they were intended to do. I have hoped and prayed for the day when all meat is grassfed; when the feedlot and the factory meat are abandoned for the disaster they turned out to be; when GMO feed is abandoned, along with all GMOs; and we go back to obeying nature’s laws by eating real meat.
The powers that be have different plans. They have already put cloned cattle in the food chain, with no labeling. They are taking the cells from dead cattle and cloning them to create zombie cattle that are literally raised from the dead.
They have developed a way of creating “meat” in a vat full of chemicals, possibly with GMO modification, “meat,” that, like Frankenstein, must be electrified before use.
Nobody knows how the human body will respond to these products, and we are all guinea pigs once again, without our consent. Do you want to be a guinea pig? I do not.
This month is No GMO month. We must be wary of the latest artificial abominations created, and aware of what they are so we can have the choice to avoid them.
Cloned Meat? No thanks!
Most Americans want no part of cloned meat. We know instinctively that this is contrary to the laws of nature, that this type of meat was never eaten before, not once in the history of our planet.
Cloned animals have been reported to have many health problems and abnormalities. Traditional peoples would not eat a sick or abnormal animal. But our protectors in the government have decided that meat from cloned cattle is substantially the same as other meat, and have pronounced it safe. Just because it is safe does not mean that it is best, or even desirable.
The way cloned cattle are usually created is unusual and abnormal, to say the least. Carcasses of dead cattle are examined for the perceived quality of the meat. If the meat is considered to be superior, cells are taken from the dead flesh, cloned in a laboratory, and used to create cattle. Cattle that are literally raised from the dead. To be honest, this creeps me out.
Because the process is expensive at this point, cloned cattle are created for breeding purposes. It is estimated that there are approximately 1,000 cloned cattle in American herds. When their breeding days are over, it is expected that they will be turned into meat. Our protectors do not require that meat from cloned cattle be labeled.
Since cloned cattle are used for breeding, they will pass many of their qualities into other cattle which will actually be bred the normal way. This meat also is not required to be labeled.
It is also likely that the cloning process could become much cheaper over time. If it becomes cheap enough, we could see the day when all beef comes from cattle that are cloned.
Fortunately, many ranchers and at least one major market chain have rejected cloned meat.
Now, more than ever, it is important to know where your meat comes from—unless you want to take a chance that you will be eating cloned meat.
Frankenmeat Grown in a Vat? No, No, NO!
The British Royal Society, an organization of scientists, reported that a way of growing meat in a vat has been developed. One writer even claimed that this vat-grown “meat” is needed “to feed the world.”
I find it very interesting that almost every GMO plant, artificial food, and technological process that modifies food from its natural state is justified by the claim that we need it “to feed the world” The real purpose of these changes is to make more money.
I find the creation of this Frankenmeat to be even more disgusting than cloning the dead. While all the details of the process are not disclosed, the creation involves putting pork tissue in a vat with chemicals, quite possibly including genetically modified substances, which results in a “meat” that has been described as having a texture similar to undercooked eggs.
Now comes the fun part. Remember those old movies where Frankenstein was brought to life by throwing a switch, which caused a huge electrical charge to bring him to life? Well, vat-grown “meat” also gets an electrical charge, a charge strong enough to change its texture into something that is described as similar to scallops.
Okay, we have pork tissue dumped in a vat with a bunch of chemicals and other substances that cause it to grow and expand into a runny egg like mass, which is then electrocuted, and served as food? Does anybody in the world seriously want to eat that?
Does anybody know what this substance, which has never been eaten in all of human history, could do to our bodies?
Do you want to be a guinea pig to test this artificial abomination? I sure don’t.
We Need the Natural Pastured Meat Our Ancestors Have Eaten for Thousands of Years, Not Frankenmeat
We have a much better alternative. We can eat the meat of pastured animals, who eat the plants and grasses they were meant to eat, living in the pasture as nature intended. Animals who breed and reproduce the natural way, rather than being created in a laboratory or a vat. Our bodies have evolved to use this natural food, which our ancestors have eaten for thousands and thousands of years. Our bodies are genetically programmed to thrive on this fine meat and its fat, which provides a wonderful foundation for nourishing our systems. Meat animals can be pastured on land that will not support the growing of crops, and the cropland that is used to grow plants for the feedlot could be used to grow crops for humans.
What We Can Do
We can demand that our representatives pass laws that will require full labeling and disclosure of all meat from cloned animals, and all meat descended from cloned animals. We can let all our food providers know that we will not purchase any meat that is cloned. We can demand that they provide natural, grassfed, and grass finished meat.
And we can let it be known that we will not purchase any so called meat grown in a vat.
Dr. Weston A. Price, the greatest nutritional researcher who ever walked the earth, said that “Life in all its fullness is nature’s laws obeyed.” We must get back to obeying the laws of nature, which govern our bodies and the natural food that nourishes them. Let us eat the food that nature has provided for us and reject the artificial products of the laboratory and vat. If we do so, we will thrive.
Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-october-22nd/
Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2010/10/real-food-wednesday-102010.html
You can visit Stan’s terrific website here: http://www.tendergrassfedmeat.com/
Here’s a link to Stan’s wonderful book, Tender Grassfed Meat. I use it all the time and highly recommend it. Mom