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By Peter A. McCullough, MD, MPH
The mRNA and adenoviral DNA COVID-19 vaccine debacle in humans has set populations on edge, distrustful of poorly conceived genetic technology. Meanwhile the field has advanced considerably in veterinary medicine. While these shots may protect animals from pathogens over the short term, what are the implications for our food supply? Any of the genetic material transmissible to humans through consumption? Raw or cooked? These and other questions are coming up as more information is being brought forward.
Aida and colleagues have graphically summarized the genetic technologies in use as of 2021 in veterinary medicine. In the consumer meat category at present, only swine are of concern given the use of plasmid DNA, replication incompetent viral vector, and RNA replicon products. Do these technologies cause noninfectious diseases in the animals? Can any of the genetic material survive denaturing during curing and cooking? How about pork intestines harvested for the production of heparin widely used in human medicine? It is conceivable that genetic incorporation of foreign RNA or DNA into humans and production of antigens for example, porcine endemic diarrhea or influenza A, could have untoward effects including autoimmunity similar to that with the COVID-19 vaccines?
Now is a good time for veterinary and human medicine including the FDA and USDA, to come together and review the published studies of these new products on genetic transmissibility to humans and its potential implications. The Aida paper does not even mention the possibility of collateral impact to humans. One can see that developers, sponsors, and authors are blinded with infatuation for molecular biology and have lost sight of biological product safety in the food supply.
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Via https://petermcculloughmd.substack.com/p/novel-vaccine-technologies-in-veterinary
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