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December 1st, 2015 
Awake Goy 
Susanne Posel ,Chief Editor Occupy Corporatism | Co-Founder, Legacy Bio-Naturals
November 30, 2015
Tucked away in Tianjin, China, a 14,000 square facility is being constructed by Boyalife for the purpose of cloning cattle in order to meet the country’s high demand for beef.
So far Boyalife has invested $313 million into the project that will commence in the first half of 2016.
Xiao-Chun Xu, chief executive officer (CEO) for Boyalife, explained that 100,000 bovine embryos will be produced at this factory that will boost Chinese cattle by 5%.
Xu revealed that “scientists at Boyalife will also be exploring cloning champion racehorses and sniffer dogs that could assist in detecting illegal drugs and rescue operations.”
And in addition to cow clones, this facility is expected to be used to provide assistance “in saving many critically endangered species.”
According to their website, Boyalife “has four large R&D bases in Wuxi, Beijing, Xiamen and Nanning, focusing on stem cell and regenerative medicine, biological products, drug innovation and hereditary diseases research.”
In the US, cloned beef has been on the grocery shelves for a long time, but just how long no one seems to know.
Several years ago, Tom Vislack, secretary for the US Department of Agriculture (USDA) admitted that no one really knows just how much of the beef sold in the US is cloned.
And it appears that this is not a concern for lawmakers in Washington, DC. This past summer, the House of Representatives HR 2393 in order to repeal the Country of Origin Labeling (COOL) requirements on beef, pork and poultry. This means that the meat imported into the US will not be identified as cloned or not, leaving the consumer to figure it out for themselves.
However, the US government is being forced into this situation by Canada and Mexico.
Back in May of this year, the US lost their legal battle with Canada and Mexico over meat labeling. In the end, both Canada and Mexico called for Congress to “scrap the laws” allowing for “discrimination against imported livestock”.
The World Trade Organization (WTO) ruled that the US was not in compliance with international guidelines overseeing these types of grievances and had until this year to remedy this or face tariffs imposed upon them in excess of $3 billion.
Without knowing where the meat we consume comes from may be concerning to some; however there are other things to consider before purchasing a T-bone steak at the grocer. For the past 5 years now there has been cloned meat intermingled with natural meat in the US food supply, and its gone largely unnoticed.
Cloned meat, milk and other animal products have entered the US food supply via a process by which cattle are reproduced by taking the cells “from the carcasses of dead animals”.
JR Simplot is one company who specializes in identifying “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.”
Referred to as “resurrected” animals, they are raised among “naturally born cows” and their meat is analyzed to determine if it has “the same qualities as the grandparent from which the cells were originally taken.”
In the name of “creating [a] great steak”, these bio-engineers are pushing cloning as an answer to improvements necessary to boost meat production.
To understand the cloning process, journalist Karen Kaplan explained : “scientists start with a piece of ear skin and mince it up in a lab. Then they induce the cells to divide in a culture dish until they forget they are skin cells and regain their ability to express all of their genes. Meanwhile, the nucleus is removed from a donor egg and placed next to a skin cell. Both are zapped with a tiny electric shock, and if all goes well the egg grows into a genetic copy of the original animal.”
The Food and Drug Administration said in a 2008 report , the problem with cloning is a phenomenon called epigenetic dysregulation; which causes “reprogramming” in 90% of the clones, resulting in:
• Deformities
• Enlarged umbilical cords
• Respiratory distress
• Heart and intestinal problems
• Large offspring syndrome
If the cloned animal lives, it will require “surgery, oxygen and transfusions at birth.”
Another problem with cloned meat is that they have exceedingly higher levels of calcium, phosphorus, alkaline phosphatase and glucose than natural animals. However, the FDA maintains that “all of the elevations can be explained by the clones’ stage of life or stress level, and the increased levels observed do not represent a food consumption risk.”
It should also be taken into consideration that Canada and Mexico have signed private public partnership deals with ViaGen, the “foremost provider of cloned livestock for food” and has established offices in both countries in order to use “cloning [as] a tool to feed the world”.
ViaGen specializes in cloning “cattle, racehorses, show horses and pigs” but has made a “fortune cloning cattle for food.”
It appears that because Canada and Mexico complained about “discrimination” to the WTO, the US food supply will overwhelmingly be flooded with an unknown amount of cloned meat and no labeling process to allow the consumer to know the difference.
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