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We legally don't have the right to know what's in our food

written by

Marie Reedell

posted on

August 16, 2018

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As you probably heard, Dewayne Johnson won a huge case against Monsanto this week. Woo hoo! It is now proven that glyphosate (in the popular weed killer Round Up) led to Dewayne’s terminal cancer, and he will be awarded $289 million. 

This case gives huge precedent for more cases to follow. And, having my food choices validated in the conventional arena feels pretty good. 

But, this is just the tip of the iceberg. Glyphosate is not the only chemical that is abundantly sprayed or added to our American food. And, the truth is, we don’t even have the right to know what’s in our food. 

Let me tell you a short story about our farm. 

A couple months ago, the farmer tried a new USDA certified meat processor. Despite relaying our all-natural approach to food, we discovered two questionable ingredients in the regular bacon – “Honey Powder (Refinery Syrup, Honey)” and “Natural Spice”. What are those exactly? 

Customers wanted to know more about what these lab-produced ingredients actually contain. And, rightly so! So, I reached out to the processor. 

After weeks of emails and phone calls back and forth, I finally got a definitive response. It wasn’t good. 

“The supplier isn't required to tell them what is in there. And in turn we aren't required to tell you which you probably already know.”

And there it is. We legally don’t have the right to know. Neither does the farmer. These are the rules of the USDA. 

In our situation, it’s not that bad. The pigs were raised healthfully on a natural diet in the forest. They were processed with care. It got messed up at the very last step with two questionable ingredients in very small amounts in one of our products. My body can likely handle it. 

But, in the situation of a conventional American diet – OMG. Glyphosate and so many other chemicals are found in everything. Everything. And then think of the chemicals in modern American healthcare. A person’s body can’t handle that. That is a BIG deal. 

So, what can we do? 

We continue to diligently read ingredients and source food from small farmers. We support farmers who are willing to go the extra mile to ensure our food is free of any “junk” sprayed on fields, injected into animals, or added to food while it’s being made. We hope to avoid chronic illness like that of Dewayne Johnson. 

And, what can our farmer do? 

Our farmer will obviously not allow the processor to use the regular bacon recipe again. Our farmer has learned to review the recipes used in processing before sending his animals out. 

There is so much more to this issue than I can write in one letter. Why hasn’t glyphosate been banned despite the known carcinogenic properties? What is actually in powdered honey and natural spice? What do synthetic ingredients do to my body?

Please keep reading each week for more about what’s in our food.

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Update 9/23/25: Our beef and pork bacon is still made with the most natural recipe. It has our amazing pork with salt and water. That's it! Nothing questionable at all.

Opinion

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It’s that time of year again—the turkey takes center stage. Whether it’s Thanksgiving, Christmas, or just a Sunday family dinner, a golden-brown bird is often the star of the show. But if you’re grabbing a conventional turkey from the grocery store, you might be wondering: what’s actually in it besides turkey? Why not add weird stuff to our holiday dinner? Many conventional turkeys are “enhanced” before they even make it to the freezer aisle. That usually means they’ve been injected with a solution of water, salt, and sometimes sugar or broth. It’s meant to keep the meat "moist and flavorful", but it also means your turkey may contain up to 15% of stuff that isn’t turkey. Always check the fine print on the label—you might be paying turkey prices for salty water. I sure hope you like your turkey with a side of salt! Those injections can leave a grocery store turkey surprisingly high in sodium. And when you see “natural flavorings” or “seasonings” on the label, it isn’t always just herbs and spices—it can also mean more hidden salt and flavor enhancers. So what exactly are these “boosters”? Think modified food starch for texture, “natural flavorings,” caramel coloring, and sometimes even MSG for that extra hit of savory flavor.Here’s the kicker: take a look at this turkey below—it’s sold by a major brand and proudly labeled ALL NATURAL. But read closely, and you’ll see it actually contains about 4% “other ingredients” that aren’t clearly listed. Makes you wonder, right? Turns out the real stuffing happens long before Thanksgiving—it’s all corn, soy, and unnatural junk. Conventional turkeys are typically raised on large farms where antibiotics may be used to prevent illness in crowded conditions. The USDA regulates withdrawal periods before processing (meaning the birds shouldn’t have antibiotics in their system at slaughter). So does that mean the birds really aren't antibiotic free after all? How confusing for the consumer! As for what the conventional turkeys are fed: Grains:Corn, wheat, and barley aren’t just wholesome-sounding grains—they’re the cheapest way to pack calories into a turkey, fueling rapid growth. Efficiency, not nutrition, is the goal here.Seed Oils:Soy, canola, and flaxseed are tossed in, not out of kindness, but to boost fat content and keep growth on track. Soy especially dominates, since it’s cheap and plentiful—most of it genetically modified. So these turkeys are definitely not low PUFA.Protein sources:Turkeys grow fast, and that means they need protein—lots of it. Beyond soy, feed mills mix in other plant-based proteins to supercharge growth in young poults. The formula isn’t about balance or natural diets; it’s about pushing birds to market weight as quickly as possible. Seed oils, sugar and more, OH MY! Certain “self-basting” turkeys may also contain a touch of sugar or dextrose, oils, or even phosphates to help retain moisture during roasting. My gosh this list keeps going on and on... And the star of the show... Conventional turkeys are genetically bred to grow quickly and large, especially in the breast area—because that’s what most shoppers want. It’s something Big Ag has down to a science: decades of selective breeding for size and speed at the expense of health and flavor. The result? A bird designed for profit margins, not taste. Compared to wild or heritage turkeys, today’s supermarket turkeys are bland, bloated, and bred to fit industry demand, not the dinner table. These turkeys don’t look much like wild turkeys anymore. So what's in a Miller's turkey that makes them so darn special? ✔ Pasture Raised✔ Corn & Soy Free✔ Traditional "White" Breed - Has nice sized breasts✔ Washed in Water and Only Water✔ Nothing Added - No artificial flavors, no colors, no synthetic ingredients, no preservatives✔ Vaccine, Chemical, Antibiotic, Drug, and GMO FreeWondering what's in our turkey feed? Here you go! Soy & Corn Free Turkey Feed  Shop our Pastured Turkey  (P.S. whole turkeys are coming soon!) The next time you are in the grocery store and see those giant turkey breasts wrapped in plastic, remember: that bird didn’t get that way by accident. It got that way by design.

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