by Rhoda Wilson, Expose News:
Lab-grown meat faces significant hurdles in the US as multiple states push for bans. Florida and Arizona recently prohibited its sale, and Iowa banned schools from purchasing it. Despite initial optimism after the US approved lab-grown meat in June 2023, federal lawmakers are also considering restrictions.
The industry is fighting back, with Upside Foods launching a petition and Good Meat exploring legal options. They argue their products are safe and that bans stifle innovation. Critics claim lab-grown meat is unhealthy, citing concerns about unnatural production processes and potential health effects.
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International resistance is also growing, with Italy banning lab-grown meat and France considering similar measures. Proponents argue these products are crucial for global protein needs, while opponents stress the importance of natural foods. The future of lab-grown meat remains uncertain amid ongoing legal and political battles.
Lab-Grown Meat Is 25 Times Worse for the Environment
By Dr. Joseph Mercola, 24 May 2024
Story At-A-Glance
According to a recent “cradle-to-gate life cycle” analysis, the lab-grown meat industry produces four to 25 times more CO2 than traditional animal husbandry.
Cultured meats are ultra-processed and therefore likely to cause health problems similar to those caused by other ultra-processed products, such as obesity, cardiovascular diseases, Type-2 diabetes, metabolic syndrome, irritable bowel syndrome, cancer, mental health problems and increased all-cause mortality.
The starting ingredients in the new fermented synthetic biology products are cheap sugars derived from genetically engineered (“GE”) corn and soy. GE crops are grown in environmentally destructive monocultures that use loads of herbicides, pesticides and synthetic fertilizers. As a result, they’re loaded with chemical residues.
Once the target organisms in the ferment have consumed the nutrients they need, what’s left over is hazardous biowaste that must be deactivated and safely disposed of. The waste cannot be sent to a landfill or used for any other purpose.
Lab-grown meats are not about your health or the environment; they’re a tool to phase out farmers and ranchers and replace them with an ultra-processed product controlled by patents.
Introduction
Lab-grown, or cultured, meat is being promoted as the wave of the future – the “green, sustainable” way to eat. No animal suffering, no greenhouse gas emissions, just meat-like protein that will taste like the burgers and steaks you’re used to. Too bad it’s all a lie.
Beneath the greenwashed façade, the promises of lab-grown meat fall flat. Lab-grown meats are not about your health or the environment; they’re a tool to phase out farmers and ranchers and replace them with an ultra-processed product controlled by patents.
Importantly, even if cultured meats aren’t toxic per se, they’re ultra-processed products1 and therefore likely to cause health problems similar to those caused by other ultra-processed foods, such as obesity,2 cardiovascular diseases, Type-2 diabetes, metabolic syndrome, irritable bowel syndrome, cancer,3 mental health problems4 and increased all-cause mortality.5,6,7,8,9
On top of that, they’re more harmful for the environment than conventional ranching. Since synthetic biology relies on genetically engineered (“GE”) monoculture, it creates the very things they claim to counteract, namely environmental degradation that promotes climate change.
Synthetic Biology is Made With Junk Food Ingredients
In the video above, Alan Lewis, vice president of government affairs for Natural Grocers, reviews what goes into the making of synthetic biology. Synthetic biology goes by many names, including “gene edited fermentation” and “precision fermentation products.”
While that sounds fairly innocuous, synthetic biology manufacturers rarely ever discuss what goes into the feed they use to grow the target organism, or what happens to the waste at the end of the fermentation process. That’s understandable, as both raise several serious questions.
As explained by Lewis, the starting ingredients in fermented synthetic biology products are cheap sugars derived from genetically engineered corn and soy. All GE crops are grown in environmentally destructive monocultures with taxpayer subsidies and use loads of herbicides such as glyphosate, pesticides like neonicotinoids and synthetic fertilizers.
As a result, they’re loaded with chemical residues. In addition to a base of sugars, hundreds of other ingredients may be added to the ferment to produce the desired end product, such as a certain protein, colour, flavour or scent.
As explained by Lewis, the most often used microorganism in the fermentation process is E. coli. The E. coli is gene-edited to produce the desired compound through its digestive process.
