Cloned meat, one of several names I’ve bandied about for Lab-grown meat (mystery meat is another), is not better for the environment, it is not better for people, and it is not the future of beef in America if actual Americans have anything to say.
Or is it?
I’ve had my share of encounters with people at the grocery store who buy fake meat. I see them looking at the packages for the right one, which must be a holdover from their real meat days. They are all the same. There’s no difference—identical weight, shape, texture, everything. Other than the expiration date, I can’t imagine what might be of so much interest.
KFC launched fake chicken (vegan) nuggets two years ago and is still selling them. Of course, these are plant-based fabrications – laboratory concoctions, nonetheless, but not synthesized from base matter into something meant to look and taste like the real thing. But the impossible stuff, like the lab-grown, isn’t better for the planet. Lab-grown meat is, in fact, several orders of magnitude worse than beef on the hoof.
In the study, the scientists estimated the energy required for stages of lab-grown meat production, from the ingredients making up the growth medium and the energy required to power laboratories, and compared this with beef.
They largely focused on the quantity of growth medium components, including glucose, amino acids, vitamins, growth factors, salts, and minerals.
They found the “global warming” potential of lab-grown meat ranged from 246 to 1,508 kg of CO2 equivalent per kilogram of lab-grown meat.
The figure is four to 25 times greater than the claimed average “global warming” potential of retail beef.
But that’s not why Alabama has joined Florida in prohibiting the manufacture or sale of lab-grown meat.
BE IT ENACTED BY THE LEGISLATURE OF ALABAMA:
Section 1. (a) For the purposes of this section, the term “cultivated food product” means any food product produced from cultured animal cells.
(b)(1) It shall be unlawful for any person to manufacture, sell, hold or offer for sale. or distribute anv cultivated food product in this state.
SB23 was signed into law two weeks ago and takes effect October 1st of this year.
The Alabama bill, proposed by Republican state Sen. Jack Williams, vice chair of the Senate Agriculture, Conservation, and Forestry Committee, and signed into law by Gov. Kay Ivey on May 7, prohibits the manufacture, sale, or distribution of food products made from cultured animal cells. State Rep. Denny Crawford also had a hand in the legislation.
Nutritionists not on-the-take have expressed concerns about “plant-based” and lab-grown meat.
[Registered dietitian Diana] Rodgers told the Post that she is concerned about a lack of publicly-available nutritional information regarding lab-grown meat. When asked whether lab-grown meat was healthy or not, Rodgers said, “We just don’t know.”
“I’d rather eat my shoe than lab-grown meat,” Rodgers told the Post. “McDonald’s is still better because the meat is a better option for vitamins,” she added later.
The plant-based variety makes claims about nutrition that are unlikely, if not themselves, fraudulent.
‘Among these products, we saw a wide variation in nutritional content and how sustainable they can be from a health perspective. In general, the estimated absorption of iron and zinc from the products was extremely low. This is because these meat substitutes contained high levels of phytates, antinutrients that inhibit the absorption of minerals in the body,’ says Cecilia Mayer Labba, the study’s lead author
To be clear, you can chew on plant-based or lab-created meat. I’m not telling you what to eat. But these are not better for the planet (consider the entire components-to-table carbon footprint of facilities, equipment, growing, prepping, synthesizing, and producing the product).
Fertilizer runoff for the plant-based product. And hey, isn’t farming bad for the planet?
But hey, the same government agency that lied about the COVID vaccines being safe and effective, completely abdicating its obligation to ensure informed consent about the risks, is responsible for ensuring fake and lab-grown meat provides accurate nutritional and ingredient details about what’s in it and the rest.
What could go wrong?
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Author: Steve MacDonald
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