ROMAN BALMAKOV
Unbeknownst to most people, there’s a push to scale up the use of both mRNA technology and gene therapy on the livestock that winds up on our supermarket store shelves. This means that whether it’s beef, pork, lamb, chicken, or turkey, the meat that you’re purchasing from the store could very soon contain the remnants of mRNA based vaccines that the animals were treated with. And right now, only five states are pushing transparency bills.
Part 1:
ROMAN BALMAKOV
Last week, we published ‘Part 1’ of a two-part series on the use of mRNA vaccines in the food supply..
In that earlier episode, we exposed the current state of mRNA-based vaccines in our livestock. As a recap: right now mRNA vaccines are in the midst of development for beef cattle (with millions of dollars in funding flowing to different companies doing this research — both in the US and abroad.) For pork, mRNA vaccines appear to have already been on the market since 2018, through a Merck-owned vaccine platform called Sequivity. On their website they promise RNA based customized vaccine prescriptions to pig farmers.
It’s not clear how many pig farmers are currently using these mRNA shot, but it appears to be on the market already.
In today’s episode, we cover the flip side of this coin: what happens to a person who eats meat that’s been treated with mRNA-based vaccine technology. And this question brings us into brand new territory, what the “experts” refer to as: edible vaccine technology – which has gotten a lot more advanced than you’ve probably realized.