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Day old chicks are vaccinated for what!? Well, thankfully not ours.

written by

Aaron Miller

posted on

March 5, 2021

I was chatting with someone recently who casually mentioned to me how great buying day old chicks from a hatchery is, because they come to the farm already vaccinated. Wait. What!? This caught me by surprise… but it really shouldn’t have. I mean, we vaccinate day old human babies. Of course day old chicks are, too! I had to learn more. 

The first thing I did was called the hatchery where Miller Bio Farm’s chicks come from. They told me that, at some hatcheries, vaccination is routine. But, at theirs, it is by request only. And this year they are choosing to not offer vaccination at all.

It’s common for day old chicks to be vaccinated for Marek’s disease. 

Marek’s disease is a Herpes-like virus that, once diagnosed, is untreatable. It is spread by inhaling virus-laden dander. It is poultry-specific, meaning it cannot transfer to mammals, including humans. Marek’s disease can be serious and have a 1-50% death rate in a flock, depending on the breed of the birds.

For a conventional farmer (even a conventional organic farmer), it’s a smart choice to vaccinate.

Marek’s disease is a big deal when chickens are raised by the thousands in confined and unsanitary conditions, which is the unfortunate fate of most chickens in the US. And, given that most modern farmers struggle to make a living, they absolutely cannot afford a loss.

And get this >>> Biologics and vaccines are 100% allowed and encouraged for USDA organic farming. 

There are 7 common vaccines given to chickens: Marek’s Disease, Mycoplasma gallisepticum infections, Infectious Bursal Disease, Encephalomyelitis, Fowlpox, Laryngotracheitis, and Newcastle disease/Infectious Bronchitis.

It gets worse. The Marek’s vaccine makes the virus more dangerous.

The vaccine for Marek’s disease is a “leaky” vaccine. This means that it prevents dangerous symptoms in vaccinated chickens, but doesn’t stop the virus from replicating and spreading to other chickens. This is different from a “perfect” vaccine that prevents symptoms and transmission for life.

“Leaky” vaccines allow the virus to live, mutate, and sometimes become stronger. This can create what’s known as “hot” strains or “superbugs”. They spread and kill the host more quickly.

There have been studies done where unvaccinated chickens are introduced to chickens vaccinated for Marek’s disease. The result? All the unvaccinated chickens died. 

Now, what if the Marek’s vaccine stops working for the mutated virus? Or what if the virus mutates to transfer to humans? These are apocalyptic thoughts that are sadly all too real in the current world.

There is light. There is a BETTER and MORE EFFECTIVE way to prevent disease in chickens. 

When birds are treated humanely, raised in small flocks, given space and plenty of fresh air, and fed a healthy soy-free diet… well, there’s not much to worry about. You will most likely have naturally healthy birds.

Miller’s chicks never have and never will be vaccinated!

We raise chickens to be naturally healthy. And, in the 10+ years of doing it, we’ve never had a problem with disease. 

In fact, the only problem Miller’s has ever had with disease was caused by a vaccine. In 2018, one of our cows was discovered to be spreading RB51 in milk. RB51 is the strain of brucellosis found only in the brucellosis vaccine. The farmer had purchased the cow 6 years prior without knowing it had been vaccinated. 6 years later, with no symptoms, the cow was still harboring RB51. You can read more about that issue and how it was resolved here.

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Did you know that, globally, pork is the #1 meat? According to the UN, 10% more pork is eaten compared to poultry worldwide. And, 50% more pork is eaten compared to beef worldwide. Wow! But, for some reason, this isn't the case in the US. According to the USDA, pork ranks #3 when it comes to meat. Americans eat 30% less pork compared to poultry and 15% less compared to beef. Why is this? Well, pork has gotten a pretty bad rep in the US. Of course there are some religions that prohibit pork, but that's not the leading factor.  Some reasons why pork has a bad rep. 1- Too much saturated fat.  The low fat craze started in the 1970s and fizzled out in the 1990s. It came from the belief that (1) fat makes us fat; and (2) that too much saturated fat = high cholesterol = bad things like heart disease and cholesterol. These myths have been debunked. Read more in fats and health blog post. The bottom line is that not all fats are created equal. Natural animal fats from happy, healthy animals are good. It's those highly processed hydrogenated saturated fats that are bad. In other words, eat all the pork fat! 2- Worry about disease.  People still seem to think they can get sick from pork. There's fear of parasites (like the roundworm Trichinella spiralis that can cause trichinosis) or bacteria or other things.  The reality is that getting sick from pork is really rare nowadays. If you cook pork properly, you don't need to worry about disease. Muscle meat (like chops or tenderloin) should be cooked to 145F. Ground meat and organs should be cooked to 160F.  3- Worry of bad ingredients.  This only relates to processed pork like hot dogs and bacon and ham. There's truth to this one. Nitrates and nitrites, commonly used in curing conventional pork, have been shown to cause cancer and other health issues. And stabilizers, artificial colors, preservatives, and other additives have been linked to negative health outcomes, too. But, this isn't the case for all pork. How meat it's processed matters a lot. At Miller's, we don't put any of that yucky junk in our meat, even the salami and bacon and sausages (more on that below). 4- Worry that eating pork will have a negative affect on your blood.  The Weston A. Price Foundation did a bunch of research on this. It's true that plain pork can cause blood clotting and inflammation. However, properly preparing pork (by marinating it in vinegar or naturally curing it) or by eating pork with fermented veggies like sauerkraut removes these negative effects. Read more about pork and your blood in this blog post. 5- The belief that pigs are "dirty".  I think this one mainly comes from the fact that pigs roll around in mud. They do this to protect their nearly hairless bodies. It's like natural sunscreen. It doesn't mean the meat is dirty at all. It may also come from the fact that pigs are often treated as garbage disposals. They will literally eat anything. 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I'm here to inform you that, when produced naturally and properly, pork is pretty awesome.  It's high in protein, zinc, iron, and B vitamins (particularly the "anti-stress" vitamin B1 - read more about thiamine and pork in this blog post). It's packed with quality, healthy saturated fats. And it's the most affordable meat and can be produced year round.  This is why people around the world love pork. I think you should love pork, too! Miller's pork is not just any old pork.  Here are 6 quick reasons it stands above the rest: 1- Woodland raised.  Our pigs get plenty of exercise and forage for countless nuts and grubs and roots. This diverse diet gives our pork some extra flavor. And you can be assured that the environment is free of chemicals and is a happy place for our pigs to live. 2- Corn & soy free.  This means low PUFA and no chance of GMOs. We haven't tested our pork like we did for our chicken and eggs. But, if we did, I assume we'd get similar results with our pork having balanced omegas and packed with vitamins and minerals. 3- Heritage breeds.  Our pigs are Berkshire, Duroc, Red Waddle, and Black crosses. These heritage breeds are known for their intensity of flavor, juiciness, marbling, and tenderness. It's nothing like the bland, dry pork you often get at the grocery store. 4- No junk like nitrates or additives.  We reduce toxins and anything unnatural as much as possible. Our bacon is cured simply with Celtic sea salt (in a store it would have "uncured" on the label). Our sausages have clean ingredients, no weird thickeners or preservatives. Our salami is cured naturally with celery juice powder. 5- Washed in organic apple cider vinegar.  No harsh chemicals like bleach or citric and lactic acids touch our pork. We are so fortunate to have a naturally minded processor! 6- No drugs.  We don't vaccinate. We don't give antibiotics or hormones or anything like that. Through a natural diet and lifestyle, our pigs stay naturally healthy. Do you eat pork? Why or why not? What do you look for when shopping for pork? I'd love to hear from you. Comment below - no account required (start typing for the guest option to appear). 😊 ----- SOURCES: UN Report: Livestock commoditiesUSDA: Chicken leads U.S. per person availability of meat over last decade False Facts About Pork Everyone Actually BelievesIs Pork Bad for You? Here's What a Dietitian Has to Say