It’s time to take a more inquisitive approach to the contents of our meat. For, the seemingly innocuous juicy burger or tender steak that you indulge in may now have a new, potentially harmful ingredient. It’s not a novel seasoning or additive; it’s a cutting-edge biotechnology phenomenon — mRNA vaccines.
Ever since their successful application in human healthcare, mRNA vaccines have been on the radar of pharmaceutical giants such as Pfizer and Bayer. Now, their target is shifting from Homo Sapiens to the broader animal kingdom — the farm animals that eventually find their way to our plates. The projected scale of mRNA implementation in the livestock industry is unprecedented and raises an alarm for consumers everywhere.
The nitty-gritty of mRNA vaccines’ effects on humans is increasingly studied and discussed, but what remains elusive is the potential impact on those consuming meat from mRNA-vaccinated animals.
Can these animals produce toxic proteins that infiltrate the meat we consume?
And if so, what implications does it hold for our health?
Various reports suggest that mRNA vaccines, once administered, circulate throughout the body, influencing different organs and the bloodstream. The capacity to induce the production of potentially toxic proteins and trigger harmful consequences is known. But what sends chills down the spine is the fact that these substances can clog arteries, leading to fatal consequences such as strokes and heart attacks.
Moreover, their power to alter chromosomes and incite permanent genetic changes in the organism remains an undeniable concern.
What further stokes the fire of apprehension is the various ways these mRNA instructions can enter the human body. Contrary to popular belief, injections aren’t the only culprits; these substances can also be ingested or absorbed through skin contact. The innocent act of handling raw meat could expose one to the risk of “shedding,” much like vaccine recipients.
And this risk doesn’t end there. It extends to the very act of savoring your favorite meat dish. Introducing mRNA-vaccinated meat products, even partially cooked, into your mouth may expose you to a peculiar kind of “food shedding.” It potentially allows the absorption of these alien proteins into your blood and their subsequent circulation throughout your body.
If this unnerves you, consider the fact that this isn’t a speculative horror story from the distant future. Companies have already announced their plans for mRNA vaccines for meat animals. In a recent article, Dr. Robert Malone reveals Big Pharma’s intent, with such declarations dating back to 2016. Some of these include Bayer’s partnership with BioNTech for mRNA vaccines and drugs, SEQUIVITY’s custom swine vaccines, and even a Foot and Mouth Disease mRNA Vaccine deal signed between the NSW Government and Tiba Biotech.
The overarching implications of these developments are truly horrifying. The influx of mRNA vaccines into the ranch animal industry could potentially wipe out a considerable number of animals due to health complications, simultaneously contaminating the meat supply. It’s hard not to see this as a deliberate effort to control food supplies and shift dietary norms.
In such a scenario, knowing your meat’s origins becomes crucial. Factory animal operations are likely to be mRNA-biotech hotspots. While it’s hypothesized that high-heat cooking might neutralize some mRNA-induced proteins, the risk of consuming raw or partially cooked meat from such sources is not worth taking. Thus, we urge you to patronize local, holistic meat providers, or consider adopting vegetarian dietary practices.
Amidst these dire projections, it’s impossible to ignore the role of globalists, seemingly keen on replacing meat with alternatives like grubs, mealworms, and black soldier fly larvae. A recent study hints at mealworms replacing chicken in nuggets, an unappetizing vision for many. Yet, while the masses are being primed for insect protein, the elites continue to enjoy organic, non-GMO food — a stark illustration of the widening divide in our society.
As these developments unfold, it’s time to pay heed to what lies on our plates.
For, what we eat isn’t just a question of taste anymore — it’s a matter of survival.
