Life As A Mad Science Project
Dead cow carcasses “resurrected” to produce cloned beef
"We already know that cloned beef has entered the food supply both in the United States (http://www.naturalnews.com/023718_f…) and the UK (http://www.naturalnews.com/029411_c…). Now, thanks to revelations from JR Simplot, a U.S. company specializing in the cloning of cows for beef production, we’re learning that dead cows are cloned to produce the next generation of beef cattle.
Here’s how it works: A large number of cows are slaughtered and then chopped into steaks that are tested for their flavor, texture and other qualities important to steak eaters. The source animal of each steak is recorded, and cells from that source carcass are preserved for possible cloning in case the steak turns out to taste good. Once all the steaks are gauged for their desirability, the dead cow carcasses from which the flesh was cut to produce the steaks are harvested for their DNA.
This DNA is then used to clone new cows who are fed, raised and slaughtered to see how their flesh steaks taste. This cycle is repeated through multiple generations in order to “evolve” cow clones with great-tasting flesh.
“The animals are hanging on a rail ready to go to the meat counter,” JR Simplot employee Brady Hicks (yes, that’s his real name) told BBC News (http://www.bbc.co.uk/news/science-e…). “We identify carcasses that have certain carcass characteristics that we want, but it’s too late to reproduce the genetics of the animal. But through cloning we can resurrect that animal.”
This “bovine resurrection,” it turns out, is just the latest mad science idea from an industry that recognizes no value in the life of a cow but tremendous value from its dead carcass.
The upshot of all this is that the beef people are buying and eating in the US and UK right now could be from cow clones raised from the dead carcasses of other cows whose DNA were harvested for cloning. Yep: Only in the food industry do you see this sort of Frankenstein science — trying to create life from dead body parts through a process they call “resurrection”… and then serving up Frankenfoods to consumers.
Far from the world of live foods, beef products are dead food made from dead cows that were given life by taking dead cells from the carcasses or other dead cows who were only kept alive in order to harvest their dead DNA. If it sounds a little sick and demented, that’s because it undoubtedly is. This process violates so many principles of ethics and spirituality that it’s hard to even know where to begin.
Of course, by the time a thousand cow carcasses are all ground up, mixed together, extruded, irradiated and packaged, no one can tell where the beef actually come from… or even if it was cloned in the first place. Slap a greasy patty of cloned beef between two hamburger buns at a fast food joint and no one is the wiser.
That’s sort of the point, actually: The beef industry knows that people don’t really have much of a clue where their beef comes from — and they don’t want to know! So even if beef comes from cloned animals raised from the harvested DNA of dead cow carcasses, the average consumer remains clueless.
The goal of the beef industry is to create the best-tasting beef in the world at the lowest cost possible. Period."
"We already know that cloned beef has entered the food supply both in the United States (http://www.naturalnews.com/023718_f…) and the UK (http://www.naturalnews.com/029411_c…). Now, thanks to revelations from JR Simplot, a U.S. company specializing in the cloning of cows for beef production, we’re learning that dead cows are cloned to produce the next generation of beef cattle.
Here’s how it works: A large number of cows are slaughtered and then chopped into steaks that are tested for their flavor, texture and other qualities important to steak eaters. The source animal of each steak is recorded, and cells from that source carcass are preserved for possible cloning in case the steak turns out to taste good. Once all the steaks are gauged for their desirability, the dead cow carcasses from which the flesh was cut to produce the steaks are harvested for their DNA.
This DNA is then used to clone new cows who are fed, raised and slaughtered to see how their flesh steaks taste. This cycle is repeated through multiple generations in order to “evolve” cow clones with great-tasting flesh.
“The animals are hanging on a rail ready to go to the meat counter,” JR Simplot employee Brady Hicks (yes, that’s his real name) told BBC News (http://www.bbc.co.uk/news/science-e…). “We identify carcasses that have certain carcass characteristics that we want, but it’s too late to reproduce the genetics of the animal. But through cloning we can resurrect that animal.”
This “bovine resurrection,” it turns out, is just the latest mad science idea from an industry that recognizes no value in the life of a cow but tremendous value from its dead carcass.
The upshot of all this is that the beef people are buying and eating in the US and UK right now could be from cow clones raised from the dead carcasses of other cows whose DNA were harvested for cloning. Yep: Only in the food industry do you see this sort of Frankenstein science — trying to create life from dead body parts through a process they call “resurrection”… and then serving up Frankenfoods to consumers.
Far from the world of live foods, beef products are dead food made from dead cows that were given life by taking dead cells from the carcasses or other dead cows who were only kept alive in order to harvest their dead DNA. If it sounds a little sick and demented, that’s because it undoubtedly is. This process violates so many principles of ethics and spirituality that it’s hard to even know where to begin.
Of course, by the time a thousand cow carcasses are all ground up, mixed together, extruded, irradiated and packaged, no one can tell where the beef actually come from… or even if it was cloned in the first place. Slap a greasy patty of cloned beef between two hamburger buns at a fast food joint and no one is the wiser.
That’s sort of the point, actually: The beef industry knows that people don’t really have much of a clue where their beef comes from — and they don’t want to know! So even if beef comes from cloned animals raised from the harvested DNA of dead cow carcasses, the average consumer remains clueless.
The goal of the beef industry is to create the best-tasting beef in the world at the lowest cost possible. Period."
posted by nolocontendere at 5:34 PM
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