(Mercola)—Silicon Valley is banking on cultured meat taking off, providing animal-free “meat” to satisfy the carnivorous appetites of the world’s more than 8 billion people — most of whom eat meat. But what started out with grandiose fanfare and backing from billionaire investors like Bill Gates and Jeff Bezos¹ is falling flat.

The dream of creating cultured “chicken” breasts or animal-free “beef” fillets is turning out to be nothing more than a fairy tale. Upside Foods, a leader in the fake meat market and one of two companies allowed to sell cultured meat in the U.S.,² has resorted instead to “growing just minuscule numbers of chicken skin-type cells in small plastic bottles, then scraping them out gram by gram to compress and mold them into a single forkful of flesh.”³

It’s not only unappetizing. Even if it succeeds, fake meat, presented as a solution to save the environment, may end up being worse for the planet than real meat, while presenting consumers with another highly processed food product that may further devastate human health.

What Happens When Silicon Valley Gets Mixed Up in Food Production?

Putting faith in Silicon Valley to produce wholesome food was the first mistake in the race to create cultured food. While regenerative farmers raising grass fed cows and free-range chickens work in concert with nature to provide food in the form humans have thrived on since the beginning of time, Silicon Valley does just the opposite.

In a process completely removed from nature, venture-backed startups are using precision fermentation based on genetically engineered microbes to create synthetic food products in a lab. At Upside, which has received backing from Richard Branson, Kimbal Musk and even meat giants Tyson Foods and Cargill,⁴ stainless steel bioreactors are paraded as a measure of progress at media events, but it’s nothing more than careful PR.

Inside reports from employees, uncovered by The Wall Street Journal, claim that the bioreactors are plagued by contamination and rodent DNA was once found in a chicken cell line.⁵ Illustrating the contradiction that is the fake meat industry, the “sustainable” lab-grown chicken is in actuality being grown in two-liter plastic bottles — hundreds of which are required to product a few fillets.⁶

In the U.S., a limited amount of Upside’s lab-grown chicken is available as part of a tasting menu at Bar Crenn in San Francisco. But even Bloomberg reported this “sustainable” solution makes no sense:⁷

“The company is growing them in small, single-use plastic bottles, in amounts so piddling that a single night at Bar Crenn, a ‘certified plastic-free’ establishment, according to its website, could require the use of more than a hundred such bottles.”

Upside’s Expensive Fake Chicken Bits Aren’t Made From Muscle Cells

To make fake meat, cell lines taken from a living organism. They’re then manipulated to grow quickly and consistently. While myoblasts are the type of cells that grow into muscle meat, they’re the most difficult for fake meat companies to grow and “immortalize.”

“A regular cell extracted from an animal, known as a primary cell, won’t replicate forever. Eventually it stops, entering a phase known as senescence. If a company wants to grow significant amounts of meat and doesn’t want to have to keep taking cells from live animals or embryos, it needs to turn primary cells into immortal ones,” Bloomberg reports.⁸

Because myoblasts are difficult to immortalize, fibroblasts, which grow easily, are often used in cultured meat products. “But when it comes to food, they’re not what most people would consider delectable. They can develop into fat and other cells, but they’re most known for their role in making connective tissue, like cartilage or what’s found in skin,” according to Bloomberg’s report.⁹

Adipocytes, or fat cells, are also sometimes used, often mixed with plant proteins. In a dossier for the U.S. Food and Drug Administration, Upside named genetically engineered immortalized fibroblasts and a naturally immortalized myoblast cell line as options for its fake meat. But Samir Qurashi, a former Upside employee, shared doubts the company had a myoblast cell line capable of being used in production.

“It’s next to near impossible,” he told Bloomberg, and, indeed, the fake meat Upside is serving at upscale Bar Crenn is made from fibroblasts, the type that typically forms connective tissue. Further, according to Bloomberg:¹⁰

“The chicken doesn’t even include immortalized cells; it’s made of primary fibroblast cells that at some point will stop replicating and at best grow only into connective tissue. This means that to make more chicken, scientists will eventually have to go back to an embryo and remove more cells, a process that, even when it works, also kills the embryo. (Bar Crenn didn’t provide comment.)

It’s an admission that has left experts both confused and amused. “I scratch my head,” says David Kaplan, director of the Tufts University Center for Cellular Agriculture. “Why would you ever use primary cells?”

The Myth of Animal-Free Meat

One of the foundational principles behind cultured meat is the ability to produce food without killing animals. But fake meat is often made using animal components, negating this principle.

Normally, cells grow in a structure in your body. The cell lines being grown in labs are grown in a thin film or growth medium. In the body, the growth medium is your blood, Dutch investigative journalist Elze van Hamelen reports,¹¹ a complex substance that laboratories try to replicate using fetal bovine serum (FBS) — blood taken from living calf fetuses.

“It’s really gruesome how this is harvested,” she says,¹² pointing out that this contradicts the narrative that lab-grown meats are made without animals. FBS is often used to grow cultured cells because of the proteins and vitamins it contains. A 2013 study stated, “In many common culture media, the sole source of micronutrients is fetal bovine serum (FBS) …”¹³

When lab-grown chicken made by U.S. startup Eat Just debuted in Singapore in 2020 — marking the first cultured meat to be sold at a restaurant¹⁴ — it was produced using FBS. Upside stated in 2021 that it had developed a way to grow fake meat without animal components, yet its first chicken filets still depended on animal compounds.¹⁵

In fact, part of Qurashi’s role at Upside was to harvest cells from crustaceans, a process that killed them. As reported by Bloomberg, “Qurashi had the extremely challenging task of procuring cells from live crustaceans — a job that always led to their untimely demise, costing two or three animals their life each week. ‘Literally, people cried when they saw me,’ Qurashi says of his colleagues.”¹⁶

In order to develop synthetic “blood” instead, precision fermentation and artificial hormones may be used. Micronutrients and minerals must also be sourced, making the process “insanely expensive,” van Hamelen says.¹⁷

Use of FBS-free medium may cause cultured meat to cost over $20,000 per kilogram.¹⁸ A report from the Good Food Institute (GFI), a nonprofit group behind the alternative protein industry,¹⁹ suggested that if the cost of FBS-free mediums could be reduced, it would drive down the cost of cultured meat by 90%. This, however, is unlikely.

“[T]he report provides no evidence to explain why these micronutrient costs will fall,” Joe Fassler, The Counter’s deputy editor, wrote in an in-depth exposé about the actual science behind lab-grown meat.”²⁰

Fake Chicken Contains More Lead Than Real Chicken

Adding to the controversy over lab-grown meat, when Upside tested its fake meat products for heavy metals, some samples contained 20 times more lead than conventional ground chicken, along with about eight times more cholesterol compared to conventional chicken.²¹

There are other concerns as well. Writing in Frontiers in Nutrition, it’s speculated that “with this high level of cell multiplication, some dysregulation is likely as happens in cancer cells. Likewise, the control of its nutritional composition is still unclear, especially for micronutrients and iron.”²²

Synthetic dairy products, including milk made from genetically engineered yeast, is also raising concerns about the health risks of fake food. Along with missing important micronutrients that are abundant in real milk, fake milk contains compounds that have never before existed in the human diet. One analysis revealed 92 mysterious, unknown compounds in fake milk that don’t exist in real milk.²³

The Environment Also Suffers From Lab-Grown Meat

The other myth that’s part of the fake meat narrative is that it’s better for the environment than real meat. Even with the use of renewable energy factored in, lab-grown chicken would have the same carbon footprint as conventional chicken, according to a report by CE Delft.²⁴ When global average energy mixes were used, lab-grown meat had a higher carbon footprint than pork and chicken.

A preprint study from University of California, Davis researchers also found that the environmental impact of lab-grown meat is “likely to be orders of magnitude higher than median beef production,”²⁵ again highlighting the myth that fake foods are more sustainable than real foods, especially when they’re produced regeneratively.

The reality is that fake foods are far from sustainable. John Fagan, Ph.D., a molecular biologist who worked with the U.S. National Institutes of Health for 8.5 years, explains:²⁶

“The reality is that many of the carbon footprint calculations have been done starting with the fermentation process and going forward, but where did the high fructose corn syrup come from that is the primary energy component that goes into these fermentations?

… And you look at that industrial agriculture and you add that carbon footprint on to what they have been using in their calculations and suddenly it goes way in the wrong direction. And so we can’t even use the sustainability arguments to justify what’s being done. It just doesn’t work.”

This Is About Controlling the Food Supply

Sustainability, animal rights and human health are all buzzwords being floated around fake meat. But this isn’t about saving the planet or animals, and it’s certainly not about making people healthier. The reason why Silicon Valley is willing to invest billions into fake food is because it knows that whoever controls the food supply controls the population.

The globalists are trying to replace animal husbandry with lab-grown meat, which will allow private companies to effectively control the entire food supply. Just as was the case with GMOs, raising awareness about the dangers of fake meat is important, especially in this early and aggressively expanding phase.

Tell your social circle that to save the planet and support your health, it’s necessary to skip all the fake meat and dairy alternatives and opt for real food instead. When you shop for food, know your farmer and look for regenerative, biodynamic and/or grass fed farming methods, which are what we need to support a healthy, autonomous population.

• ^{1, 3, 7, 8, 9, 10, 16, 21} Bloomberg December 14, 2023 (Archived)
• ² Wired September 15, 2023
• ^{4, 5, 6, 15} The Wall Street Journal April 23, 2023 (Archived)
• ¹¹ The Solari Report February 1, 2023
• ¹² Rumble, Children’s Health Defense, Pharma Food: Biotech on Your Plate With Elze van Hamelen November 16, 2023, 14:07
• ¹³ Biomed Res Int. 2013;2013:597282. doi: 10.1155/2013/597282. Epub 2013 May 27
• ¹⁴ CNBC December 18, 2020
• ¹⁷ Rumble, Children’s Health Defense, Pharma Food: Biotech on Your Plate With Elze van Hamelen November 16, 2023, 14:31
• ^18, 20 The Counter September 22, 2021
• ¹⁹ Techno-Economic Analysis for the production of cultivated meat February 2021
• ²² Front. Nutr., 07 February 2020
• ²³ The Checkout, Episode 157, Dr. John Fagan’s Concerning New Findings About “Animal Free” Dairy, 10-11:00
• ²⁴ CE Delft January 2023 (Archived)
• ²⁵ bioRxiv April 21, 2023
• ²⁶ The Checkout, Episode 157, Dr. John Fagan’s Concerning New Findings About “Animal Free” Dairy, 31:19

Since meat animals are now being injected with the same types of “vaccines” that the human “herd” received through Operation Warp Speed, it has been increasingly coming to the forefront that the direct consequence of this is toxic meat and dairy products hitting the market.

At the current time, according to Dr. Malone, “we don’t have any of these products that are authorized for cattle, whether it’s beef or milk.” These products, in this context, refers to mRNA products for animals. There is, however, an mRNA product that was developed by Merck & Co. for swine herds, meaning bacon and other forms of pork are likely already contaminated.

“And there absolutely is interest in deploying this kind of technology into chicken houses,” Dr. Malone explained about where mRNA technology is headed next. “But as all of you know in the chicken industry, the margins are just squeaky, squeaky tight. And so, any technology, vaccine technology, that’s going to be deployed into chicken houses has got to come in at pennies per dose.”

(Related: Back in early fall, Dr. Malone warned that the U.S. Food and Drug Administration [FDA] had “gone rogue” by approving COVID booster shots without any valid clinical trials to back their safety and effectiveness.)

Just say no to mRNA meat

On the issue of cows raised for beef or dairy, mRNA is also slated for use in them, which eventually means that the entire food supply, at least in the United States, is being deliberately contaminated with DNA and RNA who-knows-what?, which will render it unsafe.

Despite being one of the “founding fathers,” so to speak, of mRNA, Dr. Malone is expressing concerns about what these products he helped develop might do to animals raised for food, and the humans who eat said animal products.

“I’ve had probably more calls and more concerns about this issue than anything else from the general public, the non-agricultural public, who is basically our consumer and our patron, and they’re very concerned about this,” Dr. Malone told Dr. Miller about the mRNA issue.

“And I think it’ll be a very negatively viewed technology in livestock if this is adopted by our industry. I think people are going to reject it, and that’s going to harm our markets, that’s going to harm our exports and it’ll harm our beef consumption in the United States.”

From a medical standpoint, Dr. Malone told Dr. Miller that he comes from a culture where people take care of their animals. He and others like him are extra careful, in other words, when it comes to giving his animals – Dr. Malone raises horses – the newest and latest drug products.

“We can extrapolate from humans, but there’s been a new development that really I think does raise some serious concerns both for the bulls and the cows, but particularly for the cows,” Dr. Malone said.

“And that is that all of these products are contaminated with small fragments of DNA, and they are being delivered using a highly effective system, the most effective non-viral polynucleotide or gene delivery technology ever developed. And that means that the DNA contamination is going to get into the cells of your animals the same as the RNA is.”

You can watch the full interview with Dr. Malone and Dr. Miller at Dr. Malone’s Substack page. You will also find the latest news about the threat of mRNA contamination in food at Frankenfood.news.

Sources for this article include:

• RWMaloneMD.substack.com
• NaturalNews.com

The South African Poultry Association (SAPA) reported the first bird flu cases in commercial poultry farms in April. SAPA General Manager Izaak Breitenbach said roughly 205,000 chickens have died from two different bird flu strains – the infamous H5N1 and a new strain identified as H7N6 – in at least 60 separate outbreaks across the country

More than half of those outbreaks occurred in Gauteng province, which includes the city of Johannesburg and the executive capital Pretoria. H7N6 was spreading through the northeastern provinces of Mpumalanga and Gauteng at an “alarming rate.”

Producer Quantum Foods said because of the fowl plague, it had lost almost two million chickens – worth a total of more than 100 million African rand (roughly $5.18 million).

“They’re dying like flies. This year’s bird flu outbreaks are the worst that South Africa has witnessed and has already caused shortages of table eggs and poultry meat in the market,” leading poultry producer Astral Food said in a trading update.

Additionally, the supply of these poultry products into the value chain could be affected negatively in the months to come. “Not only will these be limited, they will also be a bit pricey for low-income households already overburdened in the consumer market,” Astral added.

Some grocery stores in Johannesburg are already limiting the number of eggs customers are allowed to buy – one carton of eggs in some shops.

The government announced that 2.5 million chickens bred for their meat had been culled. Breitenback said another five million egg-laying chickens had also been culled – adding that the nearly 7.5 million birds culled represented about 20 to 30 percent of South Africa’s total chicken stock.

According to SAPA, the number of avian flu cases in South Africa this year was higher than in any year since the first outbreaks of fowl plague were reported in commercial farms in 2017. (Related: Mass chicken culling based on “avian influenza outbreaks” just another malicious attack on the FOOD SUPPLY.)

Neighboring Namibia has banned chicken meat and egg imports from South Africa, one of the continent’s major poultry producers.

To ensure sufficient supplies for consumers, South African Agriculture Minister Thoko Didiza said the government has accelerated approval of new import permits to bring in eggs from other countries. Didiza added that her ministry is also considering a vaccination program to curb the avian flu outbreaks.

Breitenbach said the outbreaks are “by far the worst,” costing industry losses of at least $25 million and badly hitting an industry already struggling from an electricity crisis, which led to unprecedented levels of nationwide power blackouts to save energy.

In January, South African farmers said they had been forced to cull nearly 10 million young chicks as the country experienced record blackouts at the start of the year.

“As many as 8.5 million egg-laying chickens could be affected and more than 10 million birds overall, which is going to be catastrophic to the industry,” said Wilhelm Mare, chairman of the poultry group in the South African Veterinary Association. “It tells me we’re going to have problems for quite a while.”

Avian influenza (fowl plague) in South Africa

In poultry, low pathogenicity strains in avian influenza can cause subclinical infection, sometimes called a pre-infection or inapparent infection with few or no signs of infection in the host. Some strains typically cause respiratory signs or decreased egg production. Highly pathogenic ones, such as the H5N1 strain, could cause widespread organ failure and sudden deaths – often with high mortality rates.

The H7N6 strain, which is new to South Africa, appears to be far more contagious than the H5N1 virus spreading in the rest of the world, veterinarian Dr. Shahn Bisschop, who heads Avimune, a poultry veterinary service in South Africa, told media outlets.

“Animal health officials aren’t sure if the onset of warmer weather during the Southern Hemisphere’s summer season will slow the spread of the virus and discussions are underway about emergency use of a vaccine to help the poultry industry recover,” he added.

Visit Influenza.news for more stories about bird flu and its impact on the food supply. Watch this video about South Africa culling 7.5 million chickens to contain bird flu. This video is from the Daily Videos channel on Brighteon.com.

More related stories:

• Timeline: World history of viral pandemics: 412BC to 2009.
• New bird flu passes to mammals and causes “zombie-like” behavior – infected animals have no fear of humans.
• Bird flu and food inflation push turkey prices 73% higher than last year.
• Bird flu outbreak strikes bird population in Britain.

Sources include:

• SHTFPlan.com
• MSN.com
• News24.com
• APNews.com
• MSDVetManual.com
• CIDRAP.UMN.edu
• Brighteon.com

During WWI, so many farms were transformed into battlefields, and so much of the transportation network disrupted, that moving food to grocery stores was no longer as easy as it once was. This is why on Aug. 10, 1917, right after the United States entered the war, the U.S. Food Administration was established: to manage the wartime supply, conservation, distribution, and transportation of food.

Then-President Woodrow Wilson appointed future-President Herbert Hoover to head up the U.S. Food Administration, to which he also developed a voluntary program “that relied on Americans’ compassion and sense of patriotism to support the larger war effort,” to quote History.com.

“In order to provide U.S. troops and allies with the sustenance required to maintain their strength and vitality, posters urging citizens to reduce their personal consumption of meat, wheat, fats and sugar were plastered throughout communities,” a History.com report explains.

“Slogans such as ‘Food will win the war’ compelled people to avoid wasting precious groceries and encouraged them to eat a multitude of fresh fruits and vegetables, which were too difficult to transport overseas. Likewise, promotions such as ‘Meatless Tuesdays’ and ‘Wheatless Wednesdays’ implored Americans to voluntarily modify their eating habits in order to increase shipments to the valiant soldiers defending our freedom.”

(Related: Food is already way too expensive for many people, thanks in part to “Bidenflation.”)

WWIII will be the war to end all wars

Once again in WWII, a voluntary conservation effort was attempted, but that failed and had to morph into mandatory restrictions on foods. Like with WWI, so much food was being shipped off to Europe to help soldiers and others impacted by the war that there was not enough left for Americans.

On Jan. 30, 1942, the Emergency Price Control Act was implemented to grant the Office of Price Administration (OPA) the legal authority to set price limits and ration food and other commodities to discourage hoarding and to ensure there was enough food to go around for everyone.

At one point, Americans could not purchase sugar unless they obtained special government-issued coupons. There was also a voucher system imposed for coffee, meat, cheese, fats, canned fish, canned milk, and various other processed foods.

Then came the war ration books filled with stamps that Americans were told to use to buy restricted items. Within the first weeks of their issuance, more than 91 percent of Americans had registered to participate in the war ration books program.

“The OPA allotted a certain amount of points to each food item based on its availability, and customers were allowed to use 48 ‘blue points’ to buy canned, bottled or dried foods, and 64 ‘red points’ to buy meat, fish and dairy each month – that is, if the items were in stock at the market,” explains History.com.

“Due to changes in the supply and demand of various goods, the OPA periodically adjusted point values, which often further complicated an already complex system that required home cooks to plan well in advance to prepare meals.”

Things were very different in the U.S. during the first two world wars, though. There was solidarity and a common culture, for one, and the average person was much more resilient and willing to help a friend or neighbor in need. Today’s Americans are the opposite of this, feeding off the greed and corruption that keeps the system going.

What will the food rationing programs during WWIII look like? Learn more at WWIII.news.

Sources for this article include:

• History.com
• NaturalNews.com

Soon, Americans are going to be able to try chicken that comes directly from chicken cells rather than, well, a chicken.

On Wednesday, the USDA gave Upside Foods and Good Meat the green light to start producing and selling their lab-grown, or cultivated, chicken products in the United States.

The USDA really does a bang up job of protecting us, don’t they?

I can only imagine the new dangers that this sort of “meat” will bring to our population.

If you are not familiar with “lab-grown meat”, the following is a pretty good summary…

In a nutshell, lab-grown meat — or cultivated or cell-based meat — is meat that is developed from animal cells and grown, with the help of nutrients like amino acids, in massive bioreactors.

This happens in a production facility that looks a lot like a brewery: When you picture it, don’t think of people in white coats and hairnets peering through microscopes into petri dishes, but instead people in white coats and hairnets wandering between giant vats.

It wasn’t supposed to be available to the public so quickly, but apparently some people have already had an opportunity to sample it at a restaurant in San Francisco…

On Saturday, cultivated chicken tempura will be on Bar Crenn’s menu, served with a burnt chili aioli and garnished with greens and edible flowers. Chef Dominique Crenn took meat off the restaurant’s menu in 2018 “because of the impact of factory farming on animals and the planet,” according the the restaurant’s website, but is comfortable selling cultivated chicken.

Upside Foods held a contest on social media to determine who would be able to try the product at Bar Crenn, and those winners will be able to dig in this weekend. They’ll each pay a symbolic $1 to try the chicken. Contest winners also get to tour Upside Food’s Engineering, Production, and Innovation Center.

Yuck.

Just plain yuck.

We are being told that “lab-grown beef” is coming soon too, and it is being touted as an environmentally-friendly alternative to normal beef.

But according to one recent study, “lab-grown beef” is actually far worse for the environment…

Researchers at UC Davis have made a startling discovery that could change the way we view lab-grown meat.

As detailed in a yet-to-be-peer-reviewed paper, they found that the meat alternative’s environmental impact appears to be “orders of magnitude” higher than retail beef you can buy at the grocery store — itself already a very environmentally damaging foodstuff — at least based on current production methods.

If confirmed, the research could be damning: lab-grown meat, long seen as a greener alternative to meat products that don’t involve the slaughter of animals, could be more harmful to the environment than the products it’s trying to replace.

How ironic.

But no matter what the science actually shows, global leaders are not going to end their relentless war on normal meat any time soon.

In Germany, the minister of agriculture has come up with a plan to reduce the maximum daily intake of meat for Germans to just 10 grams…

Recently, the German Minister of Agriculture made another shocking statement. He plans to reduce the amount of meat eaten by all residents in Germany, aiming to change the diet structure by changing the habit of eating meat, so as to be environmentally friendly. He advocated “taking nutrition from green plants” and called for a maximum daily intake of 10 grams of meat per capita.

If this plan does get implemented, I think that there will be riots.

Nobody wants our politicians dictating what will and will not be in our diets.

But most of our politicians are control freaks that love to “play god”, and the same thing is true for many of our scientists.

For example, one team of scientists is actually trying to grow artificial human eggs in a laboratory…

Conception is trying to accelerate, and eventually commercialize, a field of biomedical research known as in vitro gametogenesis (IVG). “Basically, we’re trying to turn a type of stem cell called an induced pluripotent stem cell into a human egg,” Krisiloff says. “[This] really opens the door, if you can create eggs, to be able to help people have children that otherwise don’t have options right now.”

The experimental technology could help women who have lost their eggs to cancer treatment, women who have never been able to produce healthy eggs and women whose eggs are no longer viable because of their age.

This is so wrong.

If they are actually able to fertilize such a “human egg”, would such a being even be human?

It turns out that the same scientists are also growing “mini-ovaries” that will be used to “nurture” the artificial human eggs that they are developing…

Hurtado quickly returns the cells to the incubator and pulls out a rectangular dish. “These are some of our mini-ovaries,” he says. “These are a few weeks old now.”

Mini-ovaries are combinations of cells that the company has grown to nurture those primordial cells into becoming immature human eggs.

How sick is that?

There are certain things that should never be done.

But our scientists seem to have lost all restraint in this day and age.

As I have repeatedly reminded my readers, scientists are conducting extremely dangerous and extremely bizarre experiments in secret labs all over the planet.

The stuff that actually gets into the news is quite tame compared to what is really going on behind the scenes.

Our world is becoming a little bit more like a bad science fiction movie with each passing day, and in future years we are going to see things that will absolutely horrify all of us.

Michael’s new book entitled “End Times” is now available in paperback and for the Kindle on Amazon.com, and you can check out his new Substack newsletter right here.

Article cross-posted from The Economic Collapse Blog.

The global food supply is being “reset” by insidious globalists who fund the creation of gain-of-function viruses, deadly blood-clotting “vaccines” for those viruses, and Franken-meat for all the infected-and-injected zombies to sink their eye teeth into like drooling werewolves. According to climate change enthusiasts and extremists, humans are ending all earth life in the next few years by driving fuel-based vehicles, flying anywhere in a plane, using plastic straws at Starbucks, and wait for it… eating land animals.

Supposedly, according to the fake news and pharma-controlled mass media “green machine,” it’s perfectly sustainable to eat cockroaches, grub worms, and fake-meat made from chicken cells that’s grown in a test tube and injected with God-knows what to make it jiggle and bleed like real meat.

So far, only Singapore and US “regulators” have approved sale of Franken-meat

Do the new lab-concocted MUTANT CHICKEN CHUNKS contain spike proteins to further clog the vascular systems of all the Covid-injected masses and anyone else who isn’t paying attention to what goes into their mouth? Forget about all that farm-to-table eating, the globalists want everyone engaging the new lab-to-toilet meat, where there’s no safety regulations or clinical trials for the short or long-term, to find out how this fake meat will affect the human body.

It’s all one big globalist experiment on the sheeple, just like the lab-to-human Wuhan Flu, and the lab-to-human clot shot injections of the 2019-to-forever scamdemic.

Get ready for “Upside Foods” and “Good Meat” companies to slip lab-concocted mutant-chicken-chunks into all the corporate franchised and big chain restaurants very soon. Will they have to carry a warning label of any kind? Of course, they’re already allowed to call it “meat,” but don’t dare call hemp milk or oat milk “milk.”

Will “Upside Foods” and “Good Meat” grow the test-tube meat in a lab, use food processers to blend and press it, then slice it with ridges to make it appear like it’s real chicken breasts, and then have restaurants serve it up, all baked and broiled to perfection for the gullible US Franken-food-eaters to chow down on?

Yes, the Agriculture Department has approved the dietary blueprint plan by the freaky globalists

“Sir and ma’am, would you care for a side of barbecue-fried roaches or spicy jalapeno grub worms to go with your medium-rare, cell-cultivated, charbroiled lab-steak?” Later on during the meal, “Just so you know, all of our Franken-meat is stamped ‘sustainable’ by the World Economic Forum climate change agenda and by the Bill Gates Society for Population Reduction.”

Good Meat brand touted their own Franken-meat lab concoction in a recent statement, “Today’s a watershed moment for the burgeoning cultivated meat, poultry and seafood sector, and for the global food industry.” Then Upside Foods had to chime in, claiming how cultured meat in the USA will “fundamentally change how meat makes it to our table.”

It’s all supposedly about lowering the temperature on Earth because the oceans are gobbling up the shorelines everywhere, as beaches look exactly the same as they did five years ago, when the Queen of Climate Change, Greta something, said we would all be either drowned by the oceans or burned alive after bursting into flames by now.

The fake chicken chunks will first be served at UNDISCLOSED Washington DC and San Francisco restaurants, to test out the freaky-meat on sheeple in Democrat-run metro cities, then on into grocery stores in other zombie-infested (extreme liberal) cities of America. So far, “plant-based” Franken-foods have been a complete disaster in this country, called out for what they really are by every natural health advocate on the planet.

Tune your food news frequency to FoodSupply.news and get updates on experimental meat chunks coming from laboratories to corporate-run meat hubs near you.

Sources for this article include:

• NaturalNews.com
• ZeroHedge.com
• TheGatewayPundit.com
• NATURAL NEWS

Commonly referred to as “cultivated chicken,” the product is made from extracted cells from chickens that are nurtured inside a steel bioreactor. Inside the tank, the cells are combined with vitamins, minerals and other additives that promote growth. They are then harvested and shaped into different forms before being sold.

Multiple media outlets have reported that Gates has invested in Upside Foods (formerly Memphis Meats) and Eat Just, two California-based companies who were given the green light by the USDA to sell lab-grown chicken meat. Both companies have also reportedly sold synthetic eggs in retail stores since 2019. The technocrat previously backed Impossible Foods and Beyond Meat, two companies that sell lab-grown beef.

In 2022, Gates stated that wealthy countries should shift entirely to lab-grown beef. He claimed that people can adapt to the taste difference and the products will continue to improve over time. The “green premium” associated with lab-grown meats would eventually become affordable enough to drive a shift in consumer demand, Gates said.

“I do think all rich countries should move to 100 percent synthetic beef. For meat in the middle-income-and-above countries, I do think it’s possible. There are all these bills that say it’s got to be called, basically, lab garbage to be sold. They don’t want us to use the beef label.”

Gates isn’t just promoting fake meat through his investments, according to the Daily Expose. He has also backed up a start-up called Biomilq, which is developing lab-cultured breast milk.

The Expose pointed out that his control and promotion of fake food companies has an underlying sinister purpose. It noted: “For those who control resources like food and water, power is limitless and control of the food supply is part of ‘building back better.'”

Lab-grown chicken and other “Franken-foods” harm eaters

Upside Foods COO Amy Chen touched on the USDA’s approval of its cultivated chicken during an appearance on Fox News.

She told the channel: “Long term, I’ll tell you there’s the potential for us to modify the nutritional [value], so you can imagine a steak that has the nutritional profile of a salmon. But for now, we’re focused on just matching what you expect from a conventional chicken or a conventional cow.”

Lab-grown chicken is not without critics, however. Nutritionist-dietitian Diana Rodgers remarked that she would rather “eat her shoe” than lab-grown meat. She remarked: “McDonald’s is still better because the meat is a better option for vitamins.”

Television chef Andrew Gruel of “Food Truck Face Off” fame also denounced fake meat, calling it a “junk product” packed with additives.

“Lab-grown meat is a danger to both our food system and our economy,” he tweeted. “The energy required for production is outrageous; it can only survive on government subsidies. It’s full of additives and doesn’t mimic the healthful qualities of meat at all. Scary stuff.”

“The growth of synthetic meats and plant-based products have caused many health experts and concerned citizens across the world to worry about the future of food,” the Expose concluded, adding that many “believe they are just another way for global elites to seize control of the food chain and poison human beings.”

Visit FakeMeat.news for more stories about lab-grown chicken and the USDA’s approval of it.

Watch this clip about an investigation launched by North Dakota Attorney General Drew Wrigley about Bill Gates’ purchases of farmland in the state.

This video is from the Wardo Rants channel on Brighteon.com.

More related stories:

• Looming food shortages are not an accident: they’re part of a planned globalist “Reset the Table” initiative.
• Globalists planned the impending “food armageddon” YEARS ago.
• Bill Gates quietly pushing globalist-backed FAKE MEAT by investing in companies that manufacture it.
• New menu item coming soon: Frankenmeat grown in a lab expected by the end of the year.
• Real meat for me, but not for thee: Globalists pushing lab-grown meat for the masses.

Sources include:

• LifeSiteNews.com
• Expose-News.com
• NYPost.com
• Brighteon.com
• NATURAL NEWS

The World Economic Forum’s dietary blueprint for the masses is becoming a reality as lab-grown meat, bugs, and plant-based foods are quickly being adopted under the guise of solving ‘climate change.’ The latest move by elites and governments to reset the global food supply chain is US regulators approving the sale of meat cultivated from Chicken cells. This makes the US the second country worldwide, besides Singapore, to approve the sale of lab-grown fake meat.

The Agriculture Department approved Upside Foods and Good Meat to begin selling “cell-cultivated” or “cultured” chicken meat from labs in supermarkets and restaurants.

“Today’s watershed moment for the burgeoning cultivated meat, poultry and seafood sector, and for the global food industry,” Good Meat said in a statement.

Upside Foods CEO Uma Valeti said cultured meat in the US will “fundamentally change how meat makes it to our table.”

“Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it in a different way,” said Josh Tetrick, co-founder and chief executive of Eat Just, which operates Good Meat.

WEF alarmists have made it clear they believe a reset of the global food supply chain is needed to solve climate change.

WEF stressed that “we urgently need sustainable technologies and methods to improve our current food systems and use of land for agriculture.” Their ultimate goal is to curb meat consumption from livestock on farms to lab-grown meat, bugs, and plant-based foods.

“The globalists are at it again,” Rep. Mike Flood (R-Neb.) tweeted earlier this year.

The globalists are at it again – pushing their plans for shifting the world towards a vegan diet as they dream of ending meat production. https://t.co/MgabqplCqe

— Rep. Mike Flood (@USRepMikeFlood) January 19, 2023

Good Meat’s products are set to hit an undisclosed restaurant in Washington, DC, while Upside’s chicken will be launched at a restaurant in San Francisco. It’s only a matter of time before the fake meat hits grocery stores.

As for gauging the popularity of lab-grown meat, look at the giant flop plant-based foods have been in the US:

“The bulls in the industry, I think, had a very wild, very optimistic estimate of how big the market could get.

“There was a lot of exuberance in this category. It was new, it was different, it was on trend.

“But the consumer environment is tough, and this stuff is not cheap… It’s going to take time to change cultural practices. It’s not going to happen overnight,” John Baumgartner, an analyst at Mizuho Securities, recently told clients. 

WEF’s push to directly or indirectly ram through climate policy on the corporate and government level is happening while these elites who supposedly run the world fly around in luxury private jets and sail across oceans in superyachts.

And it remains uncertain what the health consequences might be 5-10 years into the future due to the consumption of artificial meat…

Oh yea, and there’s this: “Carbon Footprint Of Lab-Grown Beef “Orders Of Magnitude” Worse Than Traditionally Raised.”

So is fake meat really about saving the planet? Or is there another agenda? 

The mRNA experimentation continues in cows at Iowa State University

In fact, the Veterinary Microbiology and Preventive Medicine Department at Iowa State University is testing out an mRNA vaccine system on cows. The stated goal is to induce immunological protection in cows that are prone to RSV infection. The vaccine platform includes a prefusion F mRNA delivered continuously by a vaccine implant. The implant delivers preprogrammed mRNA into the cow’s cells, instructing the cells to produce a pathogenic protein antigen that the cow’s immune cells are trained to attack. The technology will be first carried out in mice, before it is unleashed as a “cost-effective way” to sustain cow populations.

As of April 5, 2023, the National Cattlemen’s Beef Association heeded, “There are no current mRNA vaccines licensed for use in beef cattle in the United States. Cattle farmers and ranchers do vaccinate cattle to treat and prevent many diseases, but presently none of these vaccines include mRNA technology.” Their Association doesn’t seem concerned that mRNA experiments are headed into the beef supply.

Merck and Genvax are in a race to transfect pork with mRNA injections

The drug company Merck has wasted no time getting their mRNA products into pork. In fact, pork producers have been using Merck’s Sequivity platform to re-engineer the cells of pigs to express various porcine diseases, including swine flu. This mRNA platform is mass producing toxins in pigs and forcing their immune cells to generate specific responses to the foreign bioweapon proteins. To make matters worse, this mRNA platform has not yielded any specific benefit to pork populations. Sow mortality rates have increased from 11.1% in 2017 to 12.6% in 2021. Suffice to say, the mRNA platform has not fixed the problems in the pork industry and may even hasten the destruction of pork populations long term, as the animals’ immune systems become (weakened) dependent on the programming of the mRNA from season to season.

The race to pollute the food supply with mRNA bioweapons does not stop there. Genvax Technologies is advancing a self-amplifying mRNA vaccine into livestock populations. The startup has secured $6.5 million in funding from United Animal Health, Johnsonville Ventures, the Iowa Corn Growers Association the Summit Agricultural Group, and the Ag Startup Engine. They have also secured additional grants from the USDA-Agricultural Research Services Plum Island Animal Disease Center and the Foundation for Food and Agriculture Research. This mRNA platform is being promoted as a solution in the fight against existing and emerging threats to the food supply chain. The mRNA will program the swine to produce proteins modeled after African swine fever variants. When a new outbreak is identified, the mRNA platform will be deployed to engineer the livestock’s cells for a mutant-specific immune response. The animals are engineered using a transgene or “gene of interest” that is matched to the dominant variant strain in circulation.

Vegetables are no longer sacred, as their genetic integrity is polluted by federally-funded mRNA experiments

The mRNA platform is also being unleashed through basic vegetables. Researchers from the University of California Irvine and University of California, Riverside have found a way to incorporate mRNA into lettuces, tomatoes and other vegetables. Scientists are creating transgenic, chimeric plants that have DNA that is combined with DNA from viruses and animals. These scientists are pushing mRNA in vegetables, thanks to a $500,000 grant from the National Science Foundation, a funding apparatus of the NIH, whose directors are appointed by the President of the United States.

In the race to hack humans and control populations, not even the food supply is sacred. Legislatures across the United States must move quickly to protect the future of the food supply, and the genetic integrity of plants, animals, and humans. The impending failures of mRNA experiments and the deleterious consequences of man trying to play God are only a matter of time; inevitable.

Sources include:

• TheOrganicPrepper.com
• Portal.NIFA.usda.gov
• PorkBusiness.com
• PorkBusiness.com
• NaturalNews.com
• UniversityofCalifornia.edu
• NSF.gov
• NaturalNews.com
• Brighteon.com
• NATURAL NEWS

PORK: Yes, it’s probably been treated with mRNA.

Unfortunately, if you’ve been eating pork from the grocery stores, even organic pork, it’s probably been treated with mRNA because pork producers have been using mRNA products since 2018.  Merck’s SEQUIVITY platform is used with different sequences of various porcine diseases, including swine flu, to get immune responses in pigs.

Interestingly enough, sow mortality rates have increased slightly, from 11.1% in 2017 to 12.6% in 2021.  However, raising animals in large quantities is very complex; increased mortality could be linked to countless factors, and many producers admit they don’t have enough qualified employees to pay optimal attention to animals.   The only certainty here is, new pharmaceutical products have not been a magic bullet for the pork industry’s problems.

I guess we, as a society, don’t have enough money for more agricultural and veterinary workers so that hog farmers can optimally monitor the pigs that will become our food.  And yet, it’s still full steam ahead with ever-more-complicated bioengineering solutions.  A few months ago, GenVax Technologies, a startup that wants to bring self-amplifying mRNA (saRNA) technologies to animal health, received $6.5 million to begin producing vaccines 100% specific to African Swine Fever variants that may be circulating in pork herds.  There always seems to be enough money for mRNA.

Sound familiar?

If this sounds similar to a product widely used on humans the past few years, that’s because it is.  As in human mRNA treatments, Merck claims that the RNA can’t replicate itself and only lasts a short time in the animals’ bodies.  They also say that animals do not shed any RNA particles.  Given the wide range of findings in humans after mRNA treatments, however, I think the public has reason to be skeptical.

Now, my first thought when I heard about this was disbelief.  Ed Dowd’s Cause Unknown gives very detailed evidence of increasing death rates from the past two years; I couldn’t imagine anyone responsible for livestock trying out a product with so much potential to negatively affect profit margins.

But most people dying from “unknown causes” have not been dropping dead immediately after receiving medical treatments.  Many deaths occur weeks or months later.  Age dates for pig slaughter vary somewhat, depending on what the pigs are wanted for, but typically range between 4 and 10 months.  Pigs’ natural lifespans, however, are between ten and fifteen years, which means that the pigs used for meat are butchered early in their lives.  Who knows what we’d see if the pigs reached even 50% of their natural life span?

BEEF: It’s not treated with mRNA. YET.

Regarding beef, the National Cattlemen’s Beef Association has pooh-poohed online talk about the potential for mRNA vaccines being used in beef.  They released a statement on April 5, saying, “There are no current mRNA vaccines licensed for use in beef cattle in the United States.  Cattle farmers and ranchers do vaccinate cattle to treat and prevent many diseases, but presently none of these vaccines include mRNA technology.”

Okay, but that’s as of April 2023.  As Dr. Robert Malone noted recently,  there are no transparency laws surrounding animal trials, which means facts and figures are hard to come by.  But we do know that German giants Bayer and BioNTech have been working together to develop mRNA vaccines for veterinary use since 2016.

What about chicken?

We know that there is international interest in using an mRNA template to develop a universal flu vaccine for humans, swine, and chickens

We know that there is an RNA vaccine licensed for conditional use in chickens to prevent bird flu.

Confusing, right?

With so much money being pumped into mRNA-related research, are we really supposed to think it’s just not going to go anywhere?  The biotech companies readily admit that they want to use mRNA technology to treat various zoonotic diseases and many people are not happy about it; why wouldn’t we all be complaining just because there’s not much licensed at the moment?

The industry does not want clarity.

When Holly Jones introduced Missouri House Bill 1169  there was industry pushback.  HB 1169 is a tiny little bill; all it does is mandate reporting on whether or not food products have been treated with gene therapy products.  Nothing is banned.  The bill simply empowers consumers to make the best choices for themselves and their families.

Free markets can’t function when people can’t make informed choices.  The past three years have made many people deeply distrustful of the expert class; they don’t want their food being tampered with.  They feel strongly enough about avoiding mRNA-treated meat to be willing to look around and shop carefully.  HB 1169 would give these people the knowledge to make informed decisions, and that’s exactly what the pharmaceutical giants and industry lobbyists don’t want.

Industry lobbyists want things to be vague.  They want the general public confused and willing to do whatever “the experts” tell them.

During the testimony hearing for HB 1169, industry representatives vehemently opposed the bill.  They did not treat any of the public’s concerns as legitimate but insisted that any regulation on biotechnology would make Missouri less competitive for industry.  They focused completely on how bad it would look if Missourians seemed skeptical about biotechnology, and how it would negatively impact business in their state.

This should really tell us everything we need to know about the push to get mRNA into our food.  It’s all about money for favored industries.  They don’t want independent producers providing high-quality food for their communities; they want everyone to be part of the same giant system.  This isn’t about health, it isn’t about the environment, it’s about generating new sources of revenue for biotechnology companies.

And they don’t want separate labels because, if something goes wrong and people do start getting sick, or the animals get sick, precise labeling would make it easy to pinpoint the problem.

This is yet another reason why you need to secure your food supply now.

We talk a lot about the importance of securing food supplies on this site, both to avoid novelty products like insects, and also for peace of mind.  This most recent revelation about pork products already being treated with mRNA and refusal by industry representatives to address anything other than how HB 1169 will affect the business community should serve as yet another wake up call.  We cannot assume anything we buy at the store has not been treated with novel pharmaceutical products.

I know some people will disagree about calling mRNA vaccines “novel products.”

“We’ve been researching mRNA for decades!”  I’ll hear.  We have not been ingesting these products for decades; we’ve been ingesting them for about five years, without our knowledge, and no one has been monitoring results.  This is not enough for me to be confident in their safety, and I don’t think it should be enough for anyone else, either.

I haven’t bought meat from the grocery store in a long time, mostly because I produce a lot myself.  Of course, meat production is not practical for everyone, but if it is an option for you, you need to think about it.

And if not, ask yourself, are there farms in your area committed to raising clean meat?  There might be. These types of places often have some kind of subscription service and are worth checking out.  Even if there is nothing very close, there are some places that ship.  Or it might be worth a road trip to get a year’s worth of meat.  If you don’t already have good meat sources, now is the best time to start looking for them.

If you live in Missouri, I hope you can raise public awareness about this bill.  For those of us that do not, we need to take responsibility for our food choices and start looking for meat sources outside the normal system.

What are your thoughts?

Would it bother you to know that the meat you’re eating has been treated with mRNA technology? If given a clear choice, would you purchase meat with or without these vaccines? What do you think about the cloak of secrecy over the introduction of this into our food supply? How can you avoid mRNA-infused meat? If you can’t raise your own and the labels at the store are not clear, where could you acquire it?

Let’s discuss it in the comments section.

About Marie Hawthorne

A lover of novels and cultivator of superb apple pie recipes, Marie spends her free time writing about the world around her. Article cross-posted from The Organic Prepper.