What is a "lab produced" ingredient anyway? How can you tell real from fake?

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February 11, 2022

Evolution takes time. It’s said that any lasting evolutionary change takes one million years. But, it seems that humans don’t have patience for that. We are making changes at warp speed, without truly knowing the long term consequences.

How does the radio frequency radiation needed for wireless technology affect humans, animals, and the environment? How does vaccination affect our health? How does lab produced foods affect our bodies? Etc etc etc.

Well… we really don’t know. We’re lucky if safety studies are 5 years long. And, in that timeline, so many other variables can change. Because of this, it’s super hard to actually identify a cause and effect of one particular change.

But, what we do know is that Americans are perhaps the unhealthiest they’ve ever been. I mean over 50% of us regularly take prescription medications. Over 40% of Americans are obese. And, 1 in 44 children are on the spectrum of autism.

This is why, at Miller’s Bio Farm, we choose to NOT reinvent the wheel.

We know that humans have been growing food and preparing it in their home kitchens for thousands of years. We are natural beings and generally do well with naturally produced, nourishing foods.

Miller’s does everything it can to avoid lab-produced ingredients. But, gee, that is tremendously difficult in today’s world.

You might be wondering, what is a “lab produced” ingredient anyway? To me, “lab produced” means something that I would NOT be able to grow and make in my home kitchen.

I wouldn’t have the home technology to select and insert genes into a plant to produce a desired trait. That’s what labs do to create GMO seeds. I’ll stick with the heirloom seed varieties.

I wouldn’t have the equipment to pump milk through teeny tiny holes at high pressure to break down fat globules into smaller particles, creating a stable fat emulsion. High tech machines do that to homogenize milk. I’ll stick with my non-homogenized cream top milk.

And, I certainly don’t have a laboratory to successively run a solvent like hexane or ethanol over soybean flakes and make defatted soybean concentrate. This is how plant-based meat substitutes are made. Nope, I’ll stick with real meat from a real animal that eats a natural diet.

A “Lab produced” ingredient is different from a “factory produced” ingredient. A factory produced ingredient is something that I technically could make at home, but it would require lots of land, equipment, time, or precision. I’m better off outsourcing that food to a small producer or factory.

Flour falls into this category. Sure, I could de-hull and grind the grains myself. But, it just makes more sense for that to happen at a mill that stone grinds slowly.

Essential oils are another good example. I steam distill plants at home to extract their oils. I’ve done it once, and it took all day to produce a fraction of an ounce. It just makes more sense for this to be done on a larger scale.

Most of the ingredients in my kitchen fall into this category - milk, meat, honey, oils, vinegar, sugar, nut butters, and on and on. I just need to be vigilant in researching my sources, making sure the ingredients are coming from producers that align with my values.

Now you might be wondering, how can I tell “real” food from “fake” food? Boy, this is a tough one. Given the current labeling requirements, it’s nearly impossible to tell.

There are certain things to look out for. Ingredients like “spice extractives” or “natural flavors” or any word you cannot pronounce is likely lab-produced. Most ingredients like this are proprietary. You don’t have the right to know.

But, then there are the little details - the ingredients in the ingredients. I’ll give you an example from our store - cheese!

At face value, the cheese ingredients look great - milk, culture, rennet, Celtic sea salt. But… what are the ingredients in the culture, and what are the ingredients in the rennet?

After doing some research, I recently found out that there’s maltodextrin in some cultures and there’s lab-produced salt in the rennet. Ugh! I mean, it’s such a very small amount, less than 0.1%, of the cheese. But still ugh!

I informed the cheesemakers, and now we are on the lookout for the most natural products available. As of now, it doesn’t look like what we’re looking for exists (the FDA and USDA can be tricky when it comes to “natural”), but I sure hope we make some headway soon.

At Miller’s Bio Farm, our food is 99.9% real.

That tiny 0.01% seems unavoidable right now. But, of course, we’re always working towards a better food future. Who knows. Maybe 5 years from now, we can be 99.99% real.

What do you look for when purchasing food? Are you ok with lab-produced or factory-produced ingredients? Do you notice a difference in your body when you eat natural foods?

Opinion

Health and Nutrition

Here's the untold story of raw milk. Raw or pasteurized? It should be your choice.

Raw milk has been a highly contested issue in modern history. Is it a healthy nutrient-dense “cure-all” for nourishing your body, or is it a dangerous vector for spreading life-threatening disease? The two camps are split. It is a complicated issue with mixed battles of bad science vs. personal testimony, morals vs. politics, education vs. advertising, and big agri-business vs. small farms. Let's dive in...

Warning: Fat Holds Toxins. Carnivore and keto folks should watch out.

Aaron, myself, and a couple other team members went to Tennessee to participate in Meatstock 2025 last weekend. It's a carnivore/keto party in the Smoky Mountains. Boy, we learned a lot and met a lot of wonderful people, both people who healed through food as well as doctors and experts that help people heal. One person we had the pleasure of meeting was the amazing Dr. Kiltz. He's a carnivore. He's also a doctor who specializes in fertility. And can you guess how he helps many of his patients? Yup, through food. He's a big supporter of the carnivore and keto diets. He suggests getting 70-80% of your calories from fat, 15-30% from protein, and 0-10% from carbs. Dr. Kiltz spoke at a dinner we attended. And something he said shocked us -- "Don't worry about grass fed, regenerative, and all that natural stuff. It's the fact that you're eating fat that matters." 😳 Woah woah woah. Hold up a sec. We, of course, had a conversation with Dr. Kiltz about this. I mean, why are people having health issues in the first place? Sure, some of it could be genetics. Some of it's definitely environmental. But, a lot of it is likely the food we're eating. It's processed food laden with seed oils and carbs and sugar and yucky additives... but also the farming practices that result in toxic stuff hidden in plain old ingredients. Dr. Kiltz agreed and elaborated on his statement. What he's saying is that, if you're eating a standard American diet, the biggest and fastest impact you can make comes from altering your diet on a macro level - fat, protein, and carbs. But the granular stuff you can't see or count matters too, especially once you're making progress. OK, I get it. But then I thought some more... Toxins accumulate in the fat. So, if you eat animal-based foods (especially the fattier ones) and are looking to limit (or eliminate) that awful toxic stuff, farming practices matter. Like a lot! So, unsurprisingly, I went into research mode. Here's what I learned. Which toxins accumulate in fat and why? Not all toxins accumulate in fat. Some are stored in bone, muscle, organs, etc. But, there are certain toxins that a body stores specifically in fat. They include: Dioxins and furans (PCDDs/PCDFs) - These are persistent pollutants, resistant to breakdown, that are generally creating by burning things like plastic and chemicals and garbage. They can also be created as byproducts of industrial processes.PCBs - That's short for polychlorinated biphenyls, which are synthetic chemicals that were used to make various consumer products, from paint to glues to lubricants to coolants to batteries. They were banned in 1979, but because of their inability to breakdown, they remain as toxins in our environment.Pesticides & Herbicides - This includes previously banned pesticides (like DDT) that are still present in our environment. This also includes pesticides used today, like organochlorine and organophosphate pesticides. Certain Toxic Heavy Metals - Mercury, lead, cadmium, and aluminum are known for accumulating in fat. The reason the above toxins collect specifically fat (AKA adipose tissue) is because they are lipophilic. Liophilic is when a substance is "fat loving" and can bond with or dissolve in fat. Other toxins are hydrophilic, meaning they are "water loving" and can bond with and dissolve in water. These include bentazone, glyphosate, imidacloprid, flouride, and arsenic. They do not accumulate in fat. What can an overload of toxins do to your body? I like to think about toxic overload like a cup. Our bodies can process a little of it. But, when the cup is overfilled with stuff like pesticides, toxic heavy metals, mold, carcinogens, etc, that's when problems happen. Our bodies are pretty good at handling stress. That's why toxic overload can be confusing. It may take a long time - months, years, or decades - for the problem to arise. Then, once the problem happens, it's hard to pinpoint the cause. And then, healing time is often lengthy (and sometimes the damage can't completely be undone). When it comes to toxins, the response really depends on the body. The list of issues that can arise is exhaustive. They include fatigue, headaches, digestive problems and leaky gut, brain fog, anxiety and depression, increased risk of cancer, cardiovascular disease, hormone imbalance, mast cell overreaction, histamine responses, bloating and inflammation, trouble sleeping, skin conditions, liver damage, obesity, and more. Where can toxins in animal-based foods come from? When it comes to farming, there are few places that toxins can be introduced to animals. This can be from toxins resistant to breaking down from decades ago or toxins being used or produced today. This can be on the actual farms or in the facilities that prepare food for sale: Air: Toxins can vaporize and float in the air. Animals can breathe it in or it can settle on top of soil or water. Water: This is especially true with city water, which often has chemicals added to it or may run through old pipes. But, as we all know, water pollution varies from area to area.Soil: This can come from the local area or a non-farming activity that happened on the land previously. This can also be from past farming practices or current ones. Slaughter and butchering: Did you know an antimicrobial is required by the USDA when processing meat? Processors can choose harsh chemicals like bleach or opt for more natural ones like citric or lactic acids or vinegar.Recipes: Think beef jerky or lunchmeat. They have ingredients. First off, anything that's less than 1% doesn't need to be listed on the package. And then, of course, there's the hidden stuff depending on the quality of the ingredient.Packaging: Even what our food comes in can leach chemicals into our food. I mean, think about microplastics in bottled water! When toxins enter your food, you can't see them. You can't taste them. You can't smell them. This is why knowing more about how your food is produced is important. How can farming practices decrease the levels of toxins? Well, there are bunch of ways toxins can get into food from farming. Here are some ways that farms can decrease toxins in the final food: Choose A Clean Location: If a farm is located right next to or downstream from a factory or city, toxin levels will likely increase. Farms should ideally be far from cities or factories. Have Clean Water: If contamination is persistent in your area, you'll likely know it. And, you can always test the water, too.Improve Soil Health With Regenerative Farming: When soil is dead and unhealthy, toxins break down at their normal speed. But, with regenerative farming that creates robust microbiology, toxins can break down faster.Fertilize Naturally: There are plenty of chemical fertilizers out there. But, compost and manure from natural chemical-free sources are just as good… if not better.Limit, Eliminate, Be Considerate With Pesticide And Herbicide Use: A grand majority of farms still use pesticides and herbicides regularly. Yeesh. Even the organic ones can contain yucky stuff. With things like fruit, it's kinda necessary to some extent. But, especially with pasture raised animals, they're simply not needed (even though some farms still choose it).Choose Naturally Formulated Feed: This is the idea of the ingredients in the ingredients. You can have the most pristine land, air, and water, raising beef. But, if you feed them GMO corn sprayed with glyphosate and grown in contaminated soil... well... those toxins are introduced. Farms can make sure they're feed ingredients are pure and the sources the ingredients come from are chemical-free.Eliminate Vaccines: Yup, vaccines contain toxins. And especially when injected, they can harbor themselves in fat. Aluminum is a common ingredient in vaccines. And, did you know that animal vaccines can contain Thimerosal (AKA mercury)? That's been banned in human vaccines. When animals are raised outdoors and to be naturally happy and healthy, vaccines aren't necessary.Be Mindful With Anyone Who Processes Your Food: This can be a challenge, especially if you're in an area with more conventional farms. Farms can ask the hard questions and ask for changes like what antimicrobials are used (apple cider vinegar is allowed by the USDA), what the ingredients are, and where the ingredients are sourced from. At Miller's Bio Farm, we try to reduce your toxic intake as much as possible. Here's a few notable things we do (among the many): All of our small farms are 60+ miles from any major city.Our pastures are never sprayed with pesticides or herbicides. We love the biodiversity!Our pastures are fertilized with manure and more manure!Our farms that raise our animals regenerate their soil year after year. The idea is to improve the quality of the soil, and that includes the microbes that can help break down toxins.Clean well water is used for the animals to drink and for processing our meat and all of our products. Our beef, pork, and lamb are washed with organic apple cider vinegar. Our chicken is air chilled. Our turkey is washed with water and only water.None of our animals are fed corn or soy. And, our feed is chemical-free.Our farmers do not vaccinate their animals. Our chicken and turkey and lamb is 100% vaccine free. The only way a vaccine could be given to a cow or pig is if the animal was bought in and previously vaccinated. We make sure that no animal has received an mRNA vaccine. None of our products have yucky stuff like nitrates/nitrites, additives, fillers, etc. It's simple natural food. We always vet our processors before working with them to make sure they're up to our natural standards. We'd love to supply you with clean foods and hope you join the movement! Do you eat a lot of fat? Whether you do or not, what toxins make you most worried? I'd love to hear from you. Comment below or contact us 😊 ----- References: Carnivore Diet Macros and How to Achieve ThemAdipose Tissue as a Site of Toxin Accumulation Pesticide residues in animal-derived food: Current state and perspectives Impact of pesticide exposure on adipose tissue development and function10 Powerful Nutrients Found Only in Meat

Does varying yolk color affect the flavor of honest eggs?

As you know, we don't add any color to our feed. This is why our pastured corn & soy free eggs are called "honest yolk eggs". "Color" includes unnatural stuff like dyes as well as natural stuff like marigold and paprika. Nearly all egg farmers nowadays do this... even the natural ones. Why? People demand consistent color yolks, thinking it means a certain quality. Little do most know, yolk color is superficial now. At Miller's, we know this for a fact. Curiosity made us to send our eggs for testing, and there was zero nutritional difference in our orange vs yellow yolk eggs. What mattered most was the farming practices and quality of the feed, and our eggs came out on top for most tests. We really love having varying yolk color. It's an indicator of what the birds are eating. It tells our farmers how their pasture is doing. If the plants are too mature, not diverse enough, it's too wet or dry, or if chickens aren't eating the pasture, we'll see that with the yolk color! Now, we've had an array of responses since we removed the color from our feed. One baffling one is --- the light colored yolks don't taste as good as the dark colored yolks. Is this true? I mean, removing the color is only a superficial change. It shouldn't affect the flavor. Well, we needed to find out. So... we did a blind tasting on the farm a few weeks ago. Here's what that looked like: The results? The whole team agreed -- all eggs tasted the same! The biggest factor affecting egg flavor was the yolk to white ratio. The more yolk, the more flavor. It's spring, and our hens are out on pasture 100% of the time. An egg develops for about 6 weeks inside a chicken, so it takes some time. But... you should start to see darker yolks now. Have you noticed a change in yolk color? Have you noticed a flavor change? Would you prefer consistent colored yolks or honest yolks? I'd love to hear from you. Comment below or contact us 😊 PS: The egg shortage is 100% over, and we have plenty of eggs now!! That means egg bundles are back!

What is a "lab produced" ingredient anyway? How can you tell real from fake?

Evolution takes time. It’s said that any lasting evolutionary change takes one million years. But, it seems that humans don’t have patience for that. We are making changes at warp speed, without truly knowing the long term consequences.

This is why, at Miller’s Bio Farm, we choose to NOT reinvent the wheel.

You might be wondering, what is a “lab produced” ingredient anyway? To me, “lab produced” means something that I would NOT be able to grow and make in my home kitchen.

Now you might be wondering, how can I tell “real” food from “fake” food? Boy, this is a tough one. Given the current labeling requirements, it’s nearly impossible to tell.

At Miller’s Bio Farm, our food is 99.9% real.

What do you look for when purchasing food? Are you ok with lab-produced or factory-produced ingredients? Do you notice a difference in your body when you eat natural foods?

More from the blog

Here's the untold story of raw milk. Raw or pasteurized? It should be your choice.

Warning: Fat Holds Toxins. Carnivore and keto folks should watch out.

Does varying yolk color affect the flavor of honest eggs?

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Miller's Bio Farm, 523 Valley Road, Quarryville, PA 17566