by Susan Duclos, All News Pipeline:
Whether an inability to pick one and stick to it, or testing of multiple phrases to see which “appeals” to the masses more, “lab-grown meat” is called a number of different names, including so far, cell-cultured, cell-based, cultivated, in-vitro, and “clean meat.”
Recently the Food and Drag Administration (FDA) approved lab-grown meat, claiming it is “safe to eat.”
Some scientists on the other hand, have a number of concerns about the safety of lab-grown meat, including what they call “inputs” which are actually “recombinants,” which is described as “manipulated DNA segments,” according to Children’s Health Defense News.
TRUTH LIVES on at https://sgtreport.tv/
Before getting into other concerns expressed by scientists, I want to point out why the FDA’s claims that lab-grown meat is safe to eat are not exactly confidence-inspiring.
Other foods approved by the FDA allow certain amounts of insect parts, rodent poop, mold, insect heads, mites, maggots, rodent hair and “foreign matter,” which is defined as “objectionable materials,” which include sticks, stones, burlap bagging and even cigarette butts.”
Note & Warning: I am not listing each of the types of foods or spices that contain the aforementioned things directly in this piece, because many would run to the kitchen and start tossing stuff, but for those that want to see the type of things the FDA approves, see “9 Disgusting Things That the FDA Allows in Your Food.” (DO NOT CLICK IF YOU ARE EATING)
Moving along now since I have already ruined my own appetite.
Below are some of the specific concerns by expressed by the scientists:
According to Hansen, the piece of flesh biopsied from the animal is an undifferentiated stem cell. The products use bio-engineered proteins in a nutrient solution to induce the cells to differentiate into muscle for meat. This is done in bio-reactor vats similar to those used to make beer.
While scientific papers have covered topics related to cell-cultured meat, Hansen said, none has actually analyzed the nutritional characteristics of the finished product, and academics have not received samples.
This implies “problems behind the scenes,” Hansen said, adding, “I doubt this technology will work.”
[……]
Hansen said biopsied cells of an animal used in cell-cultured meat do not contain the immunity actions from the animal’s immune system, which could leave bio-reactor vats susceptible to bacteria like salmonella, fungi and worse unless antibiotics are used.
Cell-cultured meat producers claim they may not have to add antibiotics, although even alcohol distillers have to add them to their vats, Hansen said.
[….]
The concept of proprietary foodstuffs, such as “immortal cell lines” and “owned” seeds, led the panelists to address the regulation of cell-cultured meat and the role of the U.S. Food and Drug Administration (FDA), which one panelist called a “captured” agency.
Neltner said he worried cell-cultured meat could be ushered into the food supply under the FDA’s Generally Recognized As Safe program. Under the program, a company simply tells the FDA its product is safe, based on the company’s own documentation, and bypasses the public comment process.
There is more, it is highly recommended the entire piece be read at this link.
There are at least 70 companies now that are working on producing lab-grown meat, yet a huge red flag is the fact that only one country, Singapore, sells it to the public.
The Singapore Food Agency (SFA) was created in 2019, and by 2020 lab-grown meat was already approved to be sold in Singapore.
Make of that what you will.
THE COST FACTOR
Almost every pro-lab-grown meat article out there highlights the “climate” benefits of lab-grown meat vs real meat, with a limited amount pointing out the the concerns for animal treatment used by certain types of ranching groups before slaughter.
The animal concerns are completely understandable, but are low on the list of priorities for those pushing lab-grown meat.
They highlight the greenhouse gas emissions, water usage and land use, but the articles rarely offer what is shown in the graphic above, the cost of production of the meat, the clean rooms, the sterile and all the other factors in growing the meat.
The one thing I have found mentioned even less than the cost of production, which ends up being a large hike in costs to consumers, is the massive cost of the energy usage to maintain those facilities.
Production costs to create lab-grown meat are nearly 12 times the amount that it costs now.
What happens to those that cannot afford the new lab-grown foods? It seems like the governments attacking ranchers and farmers (more on that below) consider them “useless eaters” that can starve.
A good thing we have a few years, hopefully, before we start having to check carefully to make sure we are getting meat from ranchers rather than from labs or real meat versus plant-based meats.
Read More @ AllNewsPipeline.com
