Need ideas for indulgent (yet also good-for-you) Valentine's gifts or snacks? SHOP VALENTINE'S DAY 💖

No mRNA vaccines for our animals. What livestock vaccines are required anyway?

written by

Aaron Miller

posted on

April 21, 2023

vaccines-livestock.jpg

Our farm has gotten a slurry of emails and calls from rightfully concerned customers asking if we use or would use mRNA vaccines for our animals. That answer is simple.

No, we do not and will not use mRNA vaccines for our animals. 

In fact, we put an icon at the top of our homepage a couple months ago stating exactly this.

As for other vaccines, we have never and do not routinely vaccinate our animals. For various reasons, a select few of our animals have received vaccines in the past. We are working to slowly sell those animals and will be 100% vaccine-free by 2025. You can read more about our vaccination practices here.

For the rest of this blog post, let’s explore the current vaccination requirements for livestock and poultry and what developments there are in vaccines in food.

Vaccines in livestock and poultry are recommended, NOT required. It’s a choice.

Just like raw milk and marijuana, vaccination requirements in the United States are regulated state by state. Vaccinations are not regulated by the federal government. 

To my knowledge, there is no state that requires vaccines for fish, livestock, or poultry within their state. Right now, it’s the farmer or business’s choice to vaccinate or not.

However, if an animal travels from one state to another, the USDA or the state may require vaccination. 

Basically all states require some type of identification or veterinary certificate proving the animals are free of disease to cross a state line. Overall it seems that negative tests are valued more than vaccination. 

The USDA may require vaccination when there are state-federal disease eradication programs. And, there are some states that require vaccination for animals crossing the state line. For example, California requires entering dairy cows to be vaccinated for brucellosis before entry into the state.

Vaccines in food, especially mRNA vaccines, is definitely something to be concerned about in the future. 

As the health of humans, animals, and the planet declines more and more and as we continuously try to industrialize and engineer everything (ahem fake meat), vaccines are becoming more and more popular. As it stands now, there’s very little regulation, which makes creating new products relatively easy.

Here are some vaccine things that are in the works:

Some mRNA vaccines for livestock are here, and many are in development.

mRNA vaccines have already been licensed for pigs (and dogs and cats). Despite internet rumors, the fact is that none have been approved for cattle or poultry… yet. 

This isn’t new news. Big pharma companies have been working on developing mRNA vaccines for animals for a long time. For example, Bayer has been working with BioNTech on pet and livestock mRNA vaccines since 2016. They are coming soon!

Edible vaccines are being researched. 

People won’t need to remember to “get the shot”, they’ll get boosted every time they eat! Active research is being done on lettuce, corn, rice, wheat, bananas, and other foods. Gene editing is being used to turn plants into mini bioreactors that produce vaccines that you can eat.

Vaccines for insects are coming, too.

In January, the USDA gave conditional approval for the first vaccine for honeybees. It would protect them from American foulbrood, an aggressive bacterium that can spread quickly from hive to hive. To get full approval, the vaccine manufacturer would need to show proof of “safety, purity and certain degrees of efficacy”. If they do, this would be the first ever vaccine for insects.

The real concern here is informed consent. We should have the right to know if there are vaccines in our food. 

Right now, vaccines in food are like the Wild West. It’s lawless. A farmer or food producer does not need to provide any labeling that indicates whether vaccines were given or are present in a food. 

This is the opposite of informed consent. At Miller’s Bio Farm, we believe that everyone has the right to know exactly what they’re eating. That’s why we provide SO MUCH info on our site and are happy to answer any questions.

There are many lobbyists and legislators working toward requiring conspicuous labeling of vaccines in food. Unfortunately, they aren’t getting much movement.

Here are some recent or current bills:

  • Missouri’s HB1169 would require conspicuous labeling for any product that has the potential to act as a gene therapy or that could introduce genetic material to product’s users. Foods or products would need to be labeled with the words “gene therapy product“. 
  • Arizona’s HB2762 would require disclosure for products made from fish, livestock, and poultry that received mRNA vaccines and prohibits these from being labeled as organic. 
  • Idaho’s SB1018 and SB1093 would both prohibit the manufacture or sale of any food that contains a vaccine or vaccine material unless conspicuously labeled. 
  • Tennessee SB88/HB32 would prohibit the manufacture or sale of any food that contains a vaccine unless conspicuously labeled. 
  • Tennessee’s HB842/SB369 removes the requirement for livestock vaccines, allows mRNA vaccine-free meat labeling, and removes Ag commissioner’s authority to order livestock vaccines.

I’m very curious to see what the future holds for mRNA technology, food, and our right to choose.

The terminology around vaccines and GMOs is getting tricky. Here are some terms to look out for:

Bioengineered” is the new “GMO”.

Precision breeding” is a new term for genetically modified animals. In the UK, laws have been amended so that bioengineered “precision bred” animals can now be marketed as non-GMO.

Gene therapy” is what mRNA vaccines are. They are using gene editing technology to provide gene therapy. Similarly, “gene editing” is being used in the meat industry to create “better” animals.

Now, more than ever, it’s important to know your farmer, remove processed foods from your diet, cook at home, and vote with your fork.

If you want informed consent, if you want vaccine-free food, if you want natural logical ethical food, ask the questions. I know I will. We are creating a better food system together.

—--

Sources:

Farming Practices

Opinion

Health and Nutrition

Pastured Meat

Raw Dairy

More from the blog

Should I choose animal rennet or vegetable rennet in my natural cheese?

Let’s take a look at what rennet is and why it’s used in cheesemaking, compare the different types of animal and vegetable rennets, check out the labeling requirements for rennet, and consider the potential health consequences. Keeping all this in mind, Miller’s Bio Farm aims to produce the most nutrient-dense, natural, A2/A2 cheese we can and gives you all the info you need to make the choice that’s best for your body!

Is yolk color is no longer a great indicator of the egg's nutrition?

It used to be true that, if your egg yolks were darker in color, then the better the egg's nutrition. Conscious consumers of the past would look for that deep orange yolk and stray away from lighter yellow yolks. It's sad, but this simply isn't the case anymore. Here's why you can't trust cheap store-bought eggs with orange yolks and need to know your farmer instead.

How did pork get a bad rep anyway? Why is Miller's pork exceptional?

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. And that includes kitchen scraps, meat processing scraps, curdled milk, and more. But again, not all pork is created equal. When you source from trusted farms, you can actually know that the pigs are eating clean food and are rolling around in chemical-free mud.  6- Strange rumors that pigs are deformed. This one came from Nailea on the farm. At some point, she watched a video about how some pigs are born without buttholes or have odd deformities or become cancerous. Yet, despite their weirdness, they're still raised for meat. I don't know how true this is for conventional pigs. But, it's certainly not true for our pigs. They are intact and happy and healthy. And our processor would never give us meat that's weird or cancerous. Why you should eat pork. 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