Getting to the “MEAT” of Your Steak – Your Health Detective

· 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 New York University, Marion Nestle, Ph.D., “Consumers should have the right to refuse, whether it’s justified science or not.”

· 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.


1.    The US and Canadian governments do not allow manufacturers to label something 100% organic if that food has been genetically modified or been fed genetically modified feed. However, you may find that organic food is more expensive and different in appearance from conventional products. Also, just because something says “organic” on it does not mean that it does not contain GMOs. In fact, it can still contain up to 30% GMOs, so be sure the labels say 100% organic. This rule also applies to eggs. If eggs are labeled “free range”, “natural”, or “cage-free” they are not automatically GMO-free; look for eggs to be 100% organic!

   Know the meaning of fruit and vegetable label numbers

· If it is a 4-digit number, the food is conventionally produced.

· If it is a 5-digit number beginning with an 8, it is GM. However, do not trust that GE foods will have a PLU identifying it as such, because PLU labeling is optional.

· If it is a 5digit number beginning with a 9, it is

     Buy local whenever possible. I’m fortunate to live in north Idaho where we have great health-co   conscious ranchers that raise grass-fed, natural beef and bison, as well as natural chickens and goats.

    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.

Your Health Detective:

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 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 Idaho. Visit her website at for details about consulting with her.

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.

National Academy of Sciences. Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects. p. 222-228, 2004

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,

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