· The Center for Food Safety states that as many as 50% of cow clones have “Large Offspring Syndrome.” Symptoms include unusually high birth weight that endangers the mother, and a long list of organ and systemic abnormalities including heart problems and immature lung development; if it’s affecting the animals its affecting those who consume their products, dah! Click to continue reading...
· The same report above states there is evidence that clones are not exact duplicates of their gene donors; that fact alone makes me wonder what is not developing.
· Cloning scientists warn that even small imbalances in these clones could result in hidden food safety challenges in the resulting cloned meat; oh really!
· Recent studies find undeniable differences in the composition of the milk and meat of cloned animals; of course they would, milk and meat come from the same animal!
· The nations’ major cattle-cloning companies admit they have not been able to keep track of how many offspring of clones have entered the food supply; and we wonder why we have exponentially growing rates of invisible illnesses and immune system disorders?
· Last January, the FDA determined that meat from cloned cows, pigs, and goats (and their offspring) is safe to eat and, therefore, there’s no need to label it; I don’t know about you but I surely insist on knowing what in the heck I’m eating. With the FDA’s track record like drug recalls, why would I consume something that is already proved to have detrimental effects on the animals themselves?
· A 2006 survey released by Pew Initiative on Food and Biotechnology reported that two-thirds of those surveyed are against animal cloning; while forty percent believe it’s a bad idea to consume products from cloned animals altogether. According to a nutrition professor at
· Cloned meat is expensive; costing upward of $30,000 per animal so it's currently limited to prize cattle. It is cost-prohibitive in most areas right now but its just another example of why we must be vigilant about reading labels and knowing what we consume as well as what we place in our environment.
What You Should Look For in Selecting Meat
Cattle raised the way nature intended – in an open field roaming free on their natural diet of grass; grass-fed beef, of course.
Cattle raised in a healthy environment with NO hidden food safety issues; that’s why these growers label it because they have nothing to hide. Additionally, when animals are raised this way, their meat contains the healthy ratio of omega-3 to omega-6 fats.
Cattle that’s hormone-free, antibiotic-free, and contains NO preservatives or enhancers.
My clients and health professionals around the world that take my Wholistic Rejuvenation courses know I am constantly reminding them that label-reading is the most important step in Health thru Education©; hopefully, my readers are now understanding why.
Uncovering Clues to Add LIFE to Your Years…NOT Merely Years to Your Life, Naturally
Dr. Gloria Gilbère (aka Dr. G), N.D., D.A.Hom., Ph.D.,
EcoErgonomist, Wholistic Rejuvenist
Creator of certificated courses to become a Wholistic Rejuvenist™ (CWR) and for post-graduate education for health and spa professionals. Go to www.gloriagilbere.com and click on Wholistic Skin & Body Rejuvenation (WSBR™) for course outline. Available on-site at worldwide locations, and via distance-learning at your convenience globally.
Dr. Gilbère is renowned worldwide for her work in identifying and finding natural solutions to chemically-induced and inflammatory disorders, multiple chemical sensitivities, fibromyalgia, chronic fatigue, Gulf War Syndrome, and digestive disorders that defy conventional diagnosis and treatment. She consults worldwide via telephone and at her Institute in north
Published by the Institute for Wholistic Rejuvenation – ©2009/2010 Gloria E. Gilbère, LLC, all rights reserved.
Information in this newsletter is not meant to substitute for the advice provided by medical professionals, nor is it intended to diagnose, treat, cure or prevent disease; it is provided as education and an expression of personal and professional experiences and research. Copyright is held by Gloria E. Gilbère LLC, to which all rights are reserved. Other than personal, non-commercial use or forwarding, no material in this newsletter may be copied, distributed, or published without the expressed written permission of its author and copyright holder.
Wells DN. 2005. Animal cloning: problems and prospects. Rev Sci Tech 24: 251-264
Center for Food Safety. Not Ready For Prime Time – FDA’s Flawed Approach To Assessing The Safety of Food From Animal Clones, 3/07
Geir Tveit & Peter Sandøe, “The Science and Technology of Farm Animal Cloning: A review of the state of the art of the science, the technology, the problems and the possibilities.” Danish Centre for Bioethics and Risk Assessment, p. 24, 2005.
Walsh MK, Lucey JA, Govindasamy-Lucey S, Pace MM, and MD Bishop. 2003. Comparison of milk produced by cows cloned by nuclear transfer with milk from non-cloned cows. Cloning Stem Cells 5: 213-219
Gianni K, FDA Says Cloned Meat Safe to Eat but Could It Already Be in Our Food, www.naturalnews.com