I’m searching to see if there’s any information on heat killing the MRNA vaccine or Spike proteins. Pasteurization takes place right around the boiling point. Meat will be cooked to less than that, what is it about 165 for well done?
“It’s clear that the ranch animal industry is about to be overtaken by mRNA vaccines, which will likely kill a shocking number of ranch animals (and promote increasing infertility) as well as contaminate the meat supply with mRNA artifacts such as spike proteins. Consider this a kind of “ranch animal depopulation” agenda to eliminate meat and force people onto mealworms and crickets (see below). Soon, if you eat conventional meat products, you will be eating the biotech production results of mRNA mass “vaccination” of animals.
If you eat meat, know where it comes from
From here forward, should you choose to eat meat, know where it comes from? If it comes from factory animal operations, it’s almost certain to soon be contaminated with mRNA biotechnology. Although still an assumption, it is possible that high-heat cooking might destroy some delicate proteins generated by mRNA biotech. For this reason, make sure you avoid eating raw/pink meat products such as rare steaks. We don’t yet know for sure that cooking destroys spike proteins, however, so exercise caution when consuming meat products from conventional sources. (Hopefully, we will learn more on this subject and report our findings to you.) If you eat meat, make an effort to find local meat providers who follow more holistic, natural practices such as avoiding mRNA injections for their herds. Support local farming and you’ll have a supply line of cleaner food. Always choose animals raised with non-GMO, organic feed if possible.” BY HEALTHRANGER // 2023-01-16”
I like my steak medium rare. Our university here has a meat and science program and sells the meat. I should check them out to see if they poison their meat.
The Meat and Food Science program is a division of the ASU Agriculture Department. The program is based in the Food Safety and Product Development Laboratory, which is located off campus and adjacent to the department’s Management, Instruction and Research Center.
Meat and Food Science offers several research and data collection services, such as shear force analysis, microbial analyses and specialized processing, among others. The lab is also fully equipped with harvesting, processing, cooking/smoking and packaging capabilities. Meat that is processed in the lab is sold weekly in the Agriculture Department’s Meat Market.
https://www.angelo.edu/departments/agriculture/meat_food_science/
Wow….thanks for that mRNA in our meat supply article.
I think I’ll become a wild-caught pescatarian, at restaurants.
Well, they’ve probably tainted our veggie supply, already, too.
I read something, the other day, that said…organic is meaningless. Meaning…it doesn’t mean they’re non-gmo 😱