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Post by M. Hawbaker on Nov 17, 2023 21:16:00 GMT
Florida lawmaker calls fake meat an ‘affront to nature’ in seeking ban on lab-grown productsA Florida lawmaker has introduced legislation that would prohibit the production of lab-grown meat, arguing that the trend is an “affront to nature,” according to a report. Hoping to shield Sunshine State farmers from the burgeoning industry, Florida state Rep. Tyler Sirois wants to outlaw what is known as “cultivated” meat made from cultured animal cells. Sirois told Politico that the the process is a politically motivated “affront to nature and creation” that needs to be put out to pasture. nypost.com/2023/11/16/news/florida-rep-sirois-calls-fake-meat-an-affront-to-nature/
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Post by M. Hawbaker on Nov 17, 2023 22:12:18 GMT
Italy bans lab-grown meatItalian MPs have voted to back a law banning the production, sale or import of cultivated meat or animal feed, in what the right-wing government calls a defence of Italian tradition. "Italy is the world's first country safe from the social and economic risks of synthetic food," said Agriculture Minister Francesco Lollobrigida. The vote in parliament was met by rallies for and against the ban. At one point, a scuffle broke out between farmers and some MPs. The head of the big Coldiretti farmers' organisation, Ettore Prandini, at one point confronted two MPs from the opposition More Europe party, calling them "criminals" for opposing the ban on lab-grown meat with placards that condemned it as "anti-scientific and anti-Italian". www.bbc.com/news/world-europe-67448116
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Post by barb43 on Nov 18, 2023 15:53:54 GMT
Tyson Foods, one of the biggest meat producers, is investing in insect proteinTyson, a major US producer of beef, pork and chicken, is betting on protein that comes from insects. The market for insect ingredients is “definitely growing at what I would think is an exponential speed,” said Christine Johanna Picard, a professor of biology at the Indiana University–Purdue University Indianapolis School of Science. Picard helped create the Center for Environmental Sustainability through Insect Farming, a partnership between academia and industry members including Tyson and Protix. “There are more and more startups coming into the space because there’s so much demand for insect protein,” she said. I could support this, if - and it's a real big, important to me "IF" - if they were growing insects like grasshoppers, crickets, and cicadas for protein. Even clean cockroaches if they could positively verify there was no pest control residue on them. Little Leela delights in catching and eating cicadas. They are the delicacy in her little doggy life. I've watched her catch them out of the air as they've started to fly away. She prefers the freshly hatched out of the shell, but prefers they've airdried enough to fly. It's funny and beautiful to watch her. And it's not that she's hungry - I've watched her eat her breakfast and then go out in the front courtyard and catch 3 or 4 cicadas as if they were dessert, or something. Little Nikki has an interest in crickets - I've watched her catch a couple here in the house & chow down on the little critters. She's not going hungry either, of course. As for roaches, an entymology professor told our class that they are 92% protein/lb while the average beef cow is only 12% protein/lb. She added that we'd have to eat an awful lot of roaches to meet our protein needs. In general, however, I'm suspicious of adding all this insect protein to our animals' foods. Remember when all the junk was added to cattlefeed and it caused animal deaths, and had the potential to cause human sickness & death? I can't think of what that was all about at the moment - it's been a few years. We don't need to forget lessons of the past is my point. edited to ask: Wasn't that "mad cow disease" - ?
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Post by M. Hawbaker on Dec 12, 2023 20:22:54 GMT
In general, however, I'm suspicious of adding all this insect protein to our animals' foods. Remember when all the junk was added to cattlefeed and it caused animal deaths, and had the potential to cause human sickness & death? I can't think of what that was all about at the moment - it's been a few years. We don't need to forget lessons of the past is my point. edited to ask: Wasn't that "mad cow disease" - ? It was Mad Cow Disease.
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Post by M. Hawbaker on Dec 12, 2023 20:23:34 GMT
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Post by barb43 on Dec 13, 2023 2:53:21 GMT
We don't need to forget lessons of the past is my point. It was Mad Cow Disease. This is chilling. I've always wondered "how would you know if you're eating meat from infected animals?" This has me also wondering if it's more of a push - i.e., not really a very real reality that it's happening to any of us at present - and instead it's more a part of that whole plan to get the majority of us to eat vegan. Talk about a conspiracy, I think that's a real one. The trouble I have with it is that it's hard to tell where the line is - what's actual truth, and what's blatant falsehood? God help us!
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Post by barb43 on Jan 2, 2024 6:03:25 GMT
This is not an issue of an alternative, or faux, meat source, but it's similar in that it could push some people over the edge of going vegan because they can't tell if their meat has been mRNA-injected. Haven't seen this issue discussed on this thread, but I hope I'm not posting something that was posted 2 or 3 pages ago. Beef Company CEO Stands Up To Big Pharma: “I’ll Shut Down the Company Before We Ship a Single Bag With mRNA-Injected Meat”Quickly but quietly, Big Pharma and various state governments are working to inject beef and dairy cattle with mRNA “vaccines.” The practice has been happening with pork since 2018 and beef is next on the agenda. Jason Nelson, CEO of Whole Cows, has been watching the developments closely. His Texas company, which specializes in shelf-stable freeze-dried meat for long-term storage, has vowed to never allow gene therapied cattle to enter the food supply through their products. The pushes for both transparency and to halt the push for mRNA-jabbed beef have hit roadblocks recently. In Missouri, a bill that would have forced labeling of beef injected with mRNA vaccines was stalled in committee. Unfortunately, cattle and rancher associations across the nation have ignored concerns from both consumers and producers. Currently, most state rancher associations are either silent on the issue or in favor of advancing Big Pharma’s agenda. Dr. Joseph Mercola, who has been a heavy proponent of natural foods his entire career, has been raising the alarm bell about the risks of the burgeoning threat to the food supply in America. As he recently noted: Moving forward, it’s going to be extremely important to stay on top of what’s happening to our food supply. Many of us were surprised to realize mRNA shots have been used in swine for several years already. Soon, cattle may get these customizable mRNA shots as well, which could affect both beef and dairy products. For now, I strongly recommend avoiding pork products. In addition to the uncertainty surrounding these untested mRNA “vaccines,” pork is also very high in linoleic acid, a harmful omega-6 fat that drives chronic disease. Hopefully, cattle ranchers will realize the danger this mRNA platform poses to their bottom-line and reject it. If they don’t, finding beef and dairy that has not been “gene therapied” could become quite the challenge. www.linkedin.com/pulse/beef-company-ceo-stands-up-big-pharma-ill-shut-down-s-van-sickler-w38oc
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Post by M. Hawbaker on Jan 2, 2024 10:19:38 GMT
It's all about for these big companies.
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Post by M. Hawbaker on Jan 3, 2024 18:02:44 GMT
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Post by M. Hawbaker on Jan 27, 2024 19:49:41 GMT
Cultivated meat production costs could fall significantly: Bovine muscle engineered to produce their own growth signalsCellular agriculture—the production of meat from cells grown in bioreactors rather than harvested from farm animals—is taking leaps in technology that are making it a more viable option for the food industry. One such leap has now been made at the Tufts University Center for Cellular Agriculture (TUCCA), led by David Kaplan, Stern Family Professor of Engineering, in which researchers have created bovine (beef) muscle cells that produce their own growth factors, a step that can significantly cut costs of production. Growth factors, whether used in laboratory experiments or for cultivated meat, bind to receptors on the cell surface and provide a signal for cells to grow and differentiate into mature cells of different types. In this study published in the journal Cell Reports Sustainability, researchers modified stem cells to produce their own fibroblast growth factor (FGF) which triggers growth of skeletal muscle cells—the kind one finds in a steak or hamburger. "FGF is not exactly a nutrient," said Andrew Stout, Director of Science at Tufts Cellular Agriculture Commercialization Lab and lead researcher on the project. "It's more like an instruction for the cells to behave in a certain way. What we did was engineer bovine muscle stem cells to produce these growth factors and turn on the signaling pathways themselves." Until now, growth factors had to be added to the surrounding liquid, or media. Made from recombinant protein and sold by industrial suppliers, growth factors contribute to a majority of the cost of production for cultivated meat (up to or above 90%). Since the growth factors don't last long in the cell culture media, they also have to be replenished every few days. This limits the ability to provide an affordable product to consumers. Taking that ingredient out of the growth media leads to enormous cost savings. phys.org/news/2024-01-cultivated-meat-production-fall-significantly.html#google_vignetteI hope that the "meat" produced this way is required to be clearly labeled as such.
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Post by barb43 on Jan 27, 2024 20:34:50 GMT
Yuck-o!
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Post by M. Hawbaker on Feb 2, 2024 21:01:56 GMT
Should American families really start eating lab-grown meat? What to know about this ‘cultivated’ alternativeJust months after the FDA’s approval of lab-grown meat products from two California companies, experts assert that challenges remain before this "cultivated" food alternative could make it to local supermarkets and Americans’ kitchens and dining room tables. In addition, some stress that consumers need to know much more about the production process. In 2023, two companies received both USDA and FDA approval to sell cultivated meat: Upside Foods and GOOD Meats, both headquartered in California. So far, only cultured chicken is approved to be sold and served, noted New Jersey-based registered dietitian Lauren Harris-Pincus, founder of NutritionStarringYOU.com and author of "The Everything Easy Pre-Diabetes Cookbook." "It will be a while before any lab-grown meat appears in the supermarket," she told Fox News Digital in an interview. Dr. Brett Osborn, a Florida neurologist and longevity expert, was direct in his assessment. Lab-grown meat, he said, is "the stuff of science-fiction films" and a "disruptive technology" in the food industry. He told Fox News Digital, "This innovative approach to meat production offers a range of potential benefits, but it is not without challenges." Those "challenges" are partly why one Washington, D.C.-based think tank is working to educate Americans about how lab-grown meat is created — and why consumers might want to be cautious as more companies throw their hat in this ring. "The Biden FDA's approval of lab-grown meat is a very, very big deal," Jack Hubbard of the Center for the Environment & Welfare told Fox News Digital, "especially in light of the fact that Italy has recently banned it." France recently introduced a proposed ban as well, he noted — "while a coalition of 12 countries has formed a ‘culinary alliance’ against lab-grown meat." www.foxnews.com/lifestyle/american-families-start-eating-lab-grown-meat-heres-what-know-cultivated-alternative?fbclid=IwAR1IZGPCGg5-iYrdkrS_s3h1qYeuITV3g0VMEbdtwvijBolDrcgfVP1nSWE
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Post by M. Hawbaker on Feb 4, 2024 16:18:42 GMT
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Post by M. Hawbaker on Feb 17, 2024 16:13:48 GMT
Scientists invent new ‘meaty’ rice, hybrid foodScientists in South Korea have created a new type of hybrid food by growing beef cells inside grains of rice. The “meaty” rice could offer a more eco-friendly source of protein that costs less than real cuts of meat. “Imagine obtaining all the nutrients we need from cell-cultured protein rice,” lead author Sohyeon Park from Yonsei University said in a statement. “Rice already has a high nutrient level, but adding cells from livestock can further boost it.” Researchers coated the rice with fish gelatin to help the cells latch onto the rice better. From there, cow muscle and fat stem cells were seeded into the rice and left to culture in a petri dish for 9 to 11 days, according to a study published in the journal Matter this week. The final result was a “cell-cultured beef rice” that had 8% more protein and 7% more fat than regular rice — it also turned out “firmer” and “brittler” than normal rice, scientists found. Although the product is not yet approved for consumers, the hope is that it could become a more environmentally sustainable protein option. www.abc27.com/national/scientists-invent-new-meaty-rice-hybrid-food/?utm_medium=referral&utm_source=facebook.com&utm_campaign=socialflow&fbclid=IwAR13s1jYU30yZNOwY1f79-0CxLnR7nZBT_SQ3gqZVbibXzscBpYHZQnuuAA All that I can say to this idea is:
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