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How CAFO Dairies Are Poisoning Hamburgers

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Earlier this month, the world’s largest meatpacker, JBS Tolleson, recalled1 more than 6.9 million pounds of raw beef processed in its Arizona facility due to possible contamination with Salmonella enterica of the serotype Newport, a more unusual strain of Salmonella.2 The recalled products were processed between July 26 and September 7, 2018.

According to the U.S. Department of Agriculture (USDA), “The products subject to recall bear establishment number ‘EST. 267’ inside the USDA mark of inspection. These items were shipped to retail locations and institutions nationwide.” In all, the recall affects 49 different JBS product lines, including its grass fed beef sold under the Grass Run Farms name.3

The first reported illness linked to this Salmonella outbreak was reported September 19. Between August 5 and September 6, another 56 individuals in 16 states fell ill from eating the contaminated products. As noted by USDA:4

“Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps and fever within 12 to 72 hours after eating the contaminated product.

The illness usually lasts four to seven days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider …

FSIS [U.S. Food Safety and Inspection Service] is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.”

According to former USDA food safety specialist Carl Custer, this is the largest recall of ground beef related to Salmonella contamination ever recorded.5 But just how does the meat of 13,000 animals get contaminated with a pathogen like Salmonella in the first place?

Why Contamination Affects Such Large Amounts of Meat

The answer is quite simple. While many think of a pack of ground beef as being the meat from an individual cow, it’s actually an amalgam of meat from many different cows — a single fast food hamburger can contain meat from more than 1,000 animals,6 and all you need is one sick animal to contaminate nearly unlimited amounts of meat as it all runs through the same processing equipment and gets mixed together in gigantic batches.

It’s also important to realize that contamination is far more common than you might suspect — not just from potentially harmful bacteria but also drugs, including banned ones. As recently reported by Consumer Reports,7 drugs such as ketamine (a hallucinogenic anesthetic), phenylbutazone (an anti-inflammatory pain reliever) and chloramphenicol (a potent and dangerous antibiotic), are all found in the U.S. meat supply.

A recent Environmental Working Group (EWG) analysis of food testing done by the Food and Drug Administration (FDA) in 2015 reveals 83 percent of all supermarket meats — including turkey, pork, beef and chicken products — were contaminated with Enterococcus faecalis, i.e., fecal bacteria, and a high percentage had antibiotic-resistant bacteria.8,9

Sixty-two percent of ground beef samples were contaminated with drug-resistant Enterococcus faecalis, 26 percent of which were resistant to tetracyclines. Considering the high contamination rate, the fact that more people aren’t sickened and/or killed on a routine basis is likely a testament to the efficacy of the human immune system.

Dairy Farm Identified as Source of Origin of Salmonella Infection

Knowing that it takes just one sick animal to contaminate enormous amounts of meat, the next question would probably be: Where did the sick animal come from and why was it allowed into the meat supply? According to a report by New Food Economy,10 the outbreak appears to have originated at a concentrated animal feeding operation (CAFO) for dairy cows. Joe Fassler writes:

“That’s important, because dairy cows processed for meat turn out to be a kind of food safety blind spot … [D]airy cows sickened by Salmonella are more likely than healthy ones to be sent to meat plants for slaughter.

Once there, they’re likely to be ground up and used as filler in thousands of pounds of beef, dramatically increasing their risk potential. Perhaps most surprisingly, there’s no system in place to track or disarm this risk.

In fact, thanks to a quirk in food safety law, meatpackers aren’t required to test for Salmonella. And even when it is present, the government can’t really do anything about it — not even if millions of pounds of tainted product are at stake.

While we may never know the exact details of this outbreak, we can look to previous recalls for clues — and established facts point to a massive, ongoing food safety crisis hidden in plain sight.”

Indeed, the Newport serotype of Salmonella implicated in this outbreak is strongly linked to dairy cows.11 They’re a primary carrier of this rarer strain, and as early as 2002 the CDC warned drug-resistant Salmonella Newport in dairy cattle was a growing threat to public health.12 At that time, the agency said S. Newport accounted for about 140,000 cases of salmonellosis each year, or about 10 percent of all cases.

An outbreak of S. Newport in ground beef that occurred between October 2016 and July 2017 has also been traced back to dairy cows.13 “But how does Salmonella Newport get into dairy cows in the first place, and why is that strain so likely to end up in our hamburgers? This part of the story that has to do with biology, economics and regulation — and it’s where things start to get very interesting,” Fassler writes.

Sick Dairy Cows Get Sold for Meat

As explained by Fassler in his New Food Economy article, dairy farming is all about productivity. Each cow must be as productive as possible to make it worth keeping. Once a cow’s ability to produce milk goes down, she will be culled,14 meaning sold for meat. However, while this is standard practice, it’s an unfortunate one that significantly raises public health risks.

The reason why a cow’s milk production goes down is typically due either to old age or illness — including Salmonella infection, and S. Newport infection in particular.

As noted in a promotional pamphlet15 by veterinary drugmaker Zoetis, one of the primary symptoms of subclinical Salmonella infection in cows is a drop in milk production, typically by about 2.5 pounds of milk per day. And, since only low producers are sold for meat, this means the ground beef you buy is far more likely to contain the meat of old or sick cows than healthy ones.

The reason dairy cows are typically used for ground beef specifically is because they’re bred for milking and not for juicy steaks. Hence at least 20 percent of the ground beef on the U.S. market comes from culled dairy cows.16

“In this way, a strange kind of logic plays out across the industry: The sicker an animal is, the more likely it is to enter the food supply. Because when cows stop producing milk for any reason — whether it’s due to age, stress or disease — we usually end up eating them,” Fassler writes.

What’s more, while Salmonella only poses a mild risk in milk, thanks to required pasteurization, meat is not pasteurized in the same manner. Many also enjoy their hamburgers on the rare side, which further magnifies the risk of infection.

Inadequate Sanitation Poses Severe Infection Risk

Unfortunately, infected dairy cow meat can even affect grass fed products, as evidenced in this recall. While CAFO meat really should not be used as filler in certified grass fed products, the infection may still spread via contaminated processing equipment, which by law must take place only once every 24 hours. As noted by Angela Anandappa, founding director of the Alliance for Advanced Sanitation:17

“When you have a six-week window where you have many, many different types of products implicated, it appears to be a sanitation issue. If equipment wasn’t adequately cleaned, Salmonella could have taken up residence. That’s very possible here.”

Safety risks are further magnified by the fact that 80 percent of U.S. beef products are processed by just four slaughtering companies: Tyson Foods, Cargill, JBS USA and National Beef.18,19

With so much meat being processed by so few companies, any given outbreak is capable of affecting enormous amounts of product. As noted by Albert Foer, president of the American Antitrust Institute, “As you become more and more consolidated, with fewer and fewer redundancies, the opportunities for catastrophic breakdowns expand.”20

Salmonella-Tainted Meat Is Not Considered Hazardous to Human Health

Another point of interest is the fact that Salmonella (unlike E. coli) is not considered a hazardous adulterant in meat, and processors are therefore not required to test for it. So, while rigorous cleaning and disinfection of processing equipment combined with testing for Salmonella could prevent many of these kinds of outbreaks, that simply isn’t happening.

The reason for this is because Salmonella is typically destroyed during cooking, so if the raw meat contains the pathogen, it’s not considered hazardous to human health.21

“Even if Salmonella-tainted product actually starts making people sick, the government has no legal recourse to force a company to recall it, or to punish a company for distributing it in the first place,” Fassler notes. Indeed, meat recalls for Salmonella contamination are voluntary, and not required by force of law.

This is in sharp contrast to E. coli, which is legally considered an adulterant and must be tested for. Meat found to be contaminated with E. coli is illegal to sell. As a result, food poisoning resulting from E.coli have dropped by 40 percent since 1994, the year it became an adulterant under the Federal Meat Inspection Act.22

All of these factors are reasons to buy meat certified grass fed by the American Grassfed Association (AGA). By virtue of how the animals are raised, AGA-certified meats are far less likely to be contaminated with hazardous pathogens in the first place. AGA grass fed certification is also the only label able to guarantee that the meat comes from animals that:

  • Have been fed a 100 percent forage diet
  • Have never been confined in a feedlot
  • Have never received antibiotics or hormones
  • Were born and raised on American family farms (a vast majority of the grass fed meats sold in grocery stores are imported, and without COOL labeling, there’s no telling where it came from or what standards were followed)

Two Pending Bills That Could Prevent Food Poisoning Outbreaks

Clearly, there’s plenty of room for improvement when it comes to food safety. At present, there are two pending bills that could help American grass fed farmers and lower the risk of food poisoning that need your support:

The New Markets for State-Inspected Meat and Poultry Act,23,24 introduced by U.S. Sens. Mike Rounds (R-SD) and Angus King (I-ME). This bipartisan bill would allow meat and poultry that have been inspected through state meat and poultry Inspection programs to be sold across state lines.

At present, 27 states have inspection programs certified by FSIS that meet or exceed federal inspection standards, but federal law still does not permit products processed at these facilities to be sold across state lines.

“It makes no sense that a local farmer should have to jump through extra federal hoops to compete … if they have proven the quality of their product at a federally-approved state facility. This commonsense legislation gives our state’s agricultural sector more flexibility to expand its customer base …” King says.25

The Processing Revival and Intrastate Meat Exemption (PRIME) Act,26 which would authorize states to allow sale of custom-slaughtered meat in-state. At present, small livestock producers are forced to drive long distances to have their animals slaughtered at slaughterhouses that meet federal inspection standards.

Small, custom slaughterhouses are not permitted to sell any of their meat. These facilities can only be used by the owner of the animal and their family members, employees, nonpaying guests and customers who have purchased an entire animal prior to slaughter through a share program.

The PRIME Act would allow farmers to sell meat processed at these smaller slaughtering facilities. While critics warn the bill might endanger consumers by permitting the sale of uninspected meat, advocates say it would make sustainably raised local meat far more affordable, as transportation of animals to slaughter is a significant expense when there are so few slaughterhouses available.

USDA meat inspection also has far from a blemish-free history. Meanwhile, sustainably raised grass fed animals are far less prone to disease in the first place, and since the animals would be processed in extremely small batches — perhaps just a few animals per week — any risk of infection would be contained to a very limited number of individuals buying meat from that specific animal.

Buying Organic and Local Is a Matter of Food Safety

As mentioned earlier, one of the best ways to ensure food safety is to shop locally from a farmer you know and trust. Most farmers are happy to answer questions about how they grow and raise their food, and will give you a tour if you ask them.

While many grocery stores now carry organic foods, it’s preferable to source yours from local growers whenever possible, as many organic foods sold in grocery stores are imported.27 If you live in the U.S., the following organizations can help you locate farm-fresh foods:












Demeter USA — Demeter-USA.org provides a directory of certified Biodynamic farms and brands. This directory can also be found on BiodynamicFood.org.

American Grassfed Association (AGA) — The goal of the American Grassfed Association is to promote the grass fed industry through government relations, research, concept marketing and public education.

Their website also allows you to search for AGA approved producers certified according to strict standards that include being raised on a diet of 100 percent forage; raised on pasture and never confined to a feedlot; never treated with antibiotics or hormones; and born and raised on American family farms.

EatWild.com — EatWild.com provides lists of farmers known to produce raw dairy products as well as grass fed beef and other farm-fresh produce (although not all are certified organic). Here you can also find information about local farmers markets, as well as local stores and restaurants that sell grass fed products.

Weston A. Price Foundation — Weston A. Price has local chapters in most states, and many of them are connected with buying clubs in which you can easily purchase organic foods, including grass fed raw dairy products like milk and butter.

Grassfed Exchange — The Grassfed Exchange has a listing of producers selling organic and grass fed meats across the U.S.

Local Harvest — This website will help you find farmers markets, family farms and other sources of sustainably grown food in your area where you can buy produce, grass fed meats and many other goodies.

Farmers Markets — A national listing of farmers markets.

Eat Well Guide: Wholesome Food from Healthy Animals — The Eat Well Guide is a free online directory of sustainably raised meat, poultry, dairy and eggs from farms, stores, restaurants, inns, hotels and online outlets in the United States and Canada.

Community Involved in Sustaining Agriculture (CISA) — CISA is dedicated to sustaining agriculture and promoting the products of small farms.

The Cornucopia Institute — The Cornucopia Institute maintains web-based tools rating all certified organic brands of eggs, dairy products and other commodities, based on their ethical sourcing and authentic farming practices separating CAFO “organic” production from authentic organic practices.

RealMilk.com — If you’re still unsure of where to find raw milk, check out Raw-Milk-Facts.com and RealMilk.com. They can tell you what the status is for legality in your state, and provide a listing of raw dairy farms in your area. The Farm to Consumer Legal Defense Fund28 also provides a state-by-state review of raw milk laws.29 California residents can also find raw milk retailers using the store locator available at www.OrganicPastures.com.

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Bill Gates: Third Shot May Be Needed to Combat Coronavirus Variants

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With more than 40 million Americans having received at least the first dose of the Pfizer or Moderna vaccine, a third dose may be needed to prevent the spread of new variants of the disease, Bill Gates told CBS News Tuesday.

Gates’ comments come amid growing concern that the current vaccines are not effective against the more contagious Brazilian and South African variants.

Pfizer and Moderna have stated that their vaccines are 95% and 99% effective, respectively, against the initial strain of COVID. However, some scientists have questioned those statements. Additionally, the World Health Organization and vaccine companies have conceded that the vaccines do not prevent people from being infected with COVID or from transmitting it, but are only effective at reducing symptoms.

Gates told CBS Evening News:

“The discussion now is do we just need to get a super high coverage of the current vaccine, or do we need a third dose that’s just the same, or do we need a modified vaccine?”

U.S. vaccine companies are looking at making modifications, which Gates refers to as “tuning.”

People who have had two shots may need to get a third shot and people who have not yet been vaccinated would need the modified vaccine, explained Gates. When asked whether the coronavirus vaccine would be similar to the flu vaccine, which requires yearly boosters, Gates couldn’t rule that out. Until the virus is eradicated from all humans, Gates said, additional shots may be needed in the future.

AstraZeneca in particular has a challenge with the variant,” Gates explained. “And the other two, Johnson & Johnson and Novavax, are slightly less effective, but still effective enough that we absolutely should get them out as fast as we can while we study this idea of tuning the vaccine.”

The Bill & Melinda Gates Foundation is funding the studies being conducted in Brazil and South Africa, CBS News said. The foundation has also invested in the AstraZeneca, Johnson & Johnson and the Novavax vaccines, which are being tested against new variants. Once the AstraZeneca vaccine is approved, the Global Alliance for Vaccine Initiative or GAVI, founded by Gates, will distribute it globally.

“Gates continues to move the goalposts,” said Robert F. Kennedy, Jr., chairman and chief legal counsel of Children’s Health Defense. “Meanwhile the strategies he and others have promoted are obliterating the global economy, demolishing the middle class, making the rich richer and censoring vaccine safety advocates, like me.”

Kennedy said that the exclusive focus on vaccines has prevented the kind of progress required to actually address and recover from the pandemic:

“From the pandemic’s outset, clear-headed people familiar with the challenges inherent in the vaccine model have understood that the path out of crisis would require multiple steps. Those steps would need to include the development and/or identification of therapeutic drugs, the sharing of information among doctors to hone improved treatment models that reduce infection mortality rates below those for flu, and the kind of broad-spectrum long-term herd immunity that protects against mutant strains and that only derives from natural infection.”

Instead, Gates and vaccine makers are proposing a lifetime of boosters, supporting insufficient testing to determine safety and failing to address the inadequate monitoring of vaccine injuries, Kennedy said.

The views and opinions expressed in this article are those of the authors and do not necessarily reflect the views of Children’s Health Defense.

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Young nurse suffers from hemorrhage and brain swelling after second dose of Pfizer’s COVID-19 vaccine

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(Natural News) A 28-year-old healthcare worker from the Swedish American Hospital, in Beloit, Wisconsin was recently admitted to the ICU just five days after receiving a second dose of Pfizer’s experimental mRNA vaccine. The previously healthy young woman was pronounced brain dead after cerebral angiography confirmed a severe hemorrhage stroke in her brain stem.

Her family members confirmed that she was “breaking out in rashes” after the vaccine. She also suffered from sudden migraine headaches, and got “sick” after taking the second dose of the vaccine. At the very end, she lost the ability to speak and went unconscious. The migraines, nausea, and loss of speech were all symptoms of a brain bleed and brain swelling, something her family did not understand at the time, and something nobody would expect after vaccination.

While on life support, neurologists used angiography to image the damage inside the brain. They found a subarachnoid hemorrhage, whereas a bulging blood vessel burst in the brain, bleeding out in the space between the brain and the tissue covering the brain. The ensuing swelling cut off oxygen to the brain and caused brain death. On February 10, 2021, Sarah reportedly had “no brain activity.” Some of the woman’s organs are now being procured, so they can be donated to other people around the world.

Doctors warn FDA about COVID vaccines causing autoimmune attacks in the heart and brain

Experimental COVID-19 vaccines may cause inflammation along the cardiovascular system, leading to heart attack and/or stroke. This serious issue was brought forth to the Food and Drug Administration (FDA) by Dr. J. Patrick Whelan, M.D., Ph.D. and further confirmed by cardiothoracic surgeon, Dr. Hooman Noorchashm, M.D., Ph.D. The two doctors warned that a recently-infected patient who is subject to COVID-19 vaccination is likely to suffer from autoimmune attacks along the ACE-2 receptors present in the heart, and in the microvasculature of the brain, liver and kidney. If viral antigens are present in the tissues of recipients at the time of vaccination, the vaccine-augmented immune response will turn the immune system against those tissues, causing inflammation that can lead to blood clot formation.

This severe adverse event is likely cause of death for the elderly who are vaccinated despite recently being infected. There is no adequate screening process to ensure that this autoimmune attack doesn’t occur. The elderly are not the only people vulnerable to vaccine injury and death. Pfizer’s experimental COVID-19 vaccine could be the main cause behind the sudden death of Sarah Sickles, a 28-year-old nurse from Wisconsin. The Vaccine Adverse Events Reporting System has captured five permanent disabilities in Wisconsin, 58 ER visits, and eleven deaths in just one month. This is the first case in Wisconsin of someone under 44 years of age suffering from severe COVID-19 vaccine side effects and death. There are now more than 1,170 deaths recorded in the U.S. related to the experimental mRNA vaccines, a reality that the FDA and CDC continue to ignore.

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Powering hypersonic weapons: US armed forces eyeing dangerous 5G tech

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(Natural News) Much of the conversation surrounding the benefits of 5G is geared toward the consumer side of the technology. People will be able to download videos at lightning speed and will be more connected than ever, proponents claim, although there are serious questions regarding its safety. However, some of the most important 5G applications are not civil at all – the technology will be used extensively in the military domain.

Some of its military uses are outlined in the Defense Applications of 5G Network Technology report, which was published by the Defense Science Board. This federal committee gives scientific advice to the Pentagon. Their report states: “The emergence of 5G technology, now commercially available, offers the Department of Defense the opportunity to take advantage, at minimal cost, of the benefits of this system for its own operational requirements.”

The 5G commercial network that is being built by private companies right now can be used by the American military for a much lower cost than if the network had been set up exclusively for military purposes.

Military experts expect the 5G system to play a pivotal role in using hypersonic weapons. For example, it can be used for new missiles that bear nuclear warheads and travel at speeds superior to Mach 5. These hypersonic weapons, which travel at five times the speed of sound and move a mile per second, will be flying at high altitudes on unpredictable flight paths, making them as hard to guide as they will be to intercept.

Huge quantities of data need to be gathered and transmitted in a very short period in order to maneuver these warheads on variable trajectories and allow them to change direction in milliseconds to avoid interceptor missiles.

5G for defense

This type of technology is also needed to activate defenses should we be attacked by a weapon of this type; 5G automatic systems could theoretically handle decisions that humans won’t have enough time to make on their own. Military bases and even cities will have less than a minute to react to incoming hypersonic missiles, and 5G will make it easier to process real time data on trajectories for decision-making.

There are also important uses of this technology in combat. 5G’s ability to simultaneously link millions of transceivers will undoubtedly facilitate communication among military personnel and allow them to transmit photos, maps and other vital information about operations in progress at dizzying speeds to improve situational awareness.

The military can also take advantage of the high-frequency and short-wavelength millimeter wave spectrum used by 5G. Its short range means that it is well suited for smart military bases and command posts because the signal will not propagate too far, making it less likely that enemies will be able to detect it.

When it comes to special forces and secret services, the benefits of 5G are numerous. Its speed and connectivity will allow espionage systems to reach unprecedented levels of efficiency. It will also make drones more dangerous by allowing them to identify and target people using facial recognition and other methods.

Like all technology, 5G will also make us highly vulnerable. The network itself could become an attractive target for cyber-attacks and other acts of war being carried out with cutting-edge weaponry. In fact, the 5G network is already viewed as critical infrastructure and is being carefully protected before it is even fully built.

While the focus on 5G’s dangers to human health and the environment is absolutely warranted, it is also important not to lose sight of the military implications of 5G. After all, it is not just the United States that is developing this technology for military purposes; our enemies, like China and other countries, are also making great strides in this realm.

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