#Can Artificial Meat Save The World? On an ordinary spring morning in Columbia Missouri Ethan Brown stands in the middle of an ordinary kitchen tearing apart a chicken fajita strip.
âÂ# The meat Brown is pulling apart looks normal enough: beige flesh that separates into long strands.
It would not be out of place in a chicken salad or Caesar wrap. Bob Prusha a colleague of Brown s stands over a stove sautã Â ing a batch for us to eat.
But the meat Brown is fiddling with and Prusha is frying is far from ordinary.
It s actually not meat at all. Brown is the CEO of Beyond Meat a four-year-old company that manufactures a meat substitute made mainly from soy and pea proteins and amaranth.
Mock meat is not a new idea. Grocery stores are based full of plant substitutes the Boca and Gardenburgers of the world not to mention Asian staples like tofu and seitan.
What sets Beyond Meat apart is how startlingly meat-like its product is. The âÂ#Âoechickenã¢Â# strips have the distinct fibrous structure of poultry
and they deliver a similar nutritional profile. Each serving has about the same amount of protein as an equivalent portion of chicken but with zero cholesterol or saturated and trans fats.
To Brown there is little difference between his product and the real thing. Factory-farmed chickens aren treated t really as animals he says;
they re machines that transform vegetable inputs into chicken breasts. Beyond Meat simply uses a more efficient production system.
Where one pound of cooked boneless chicken requires 7. 5 pounds of dry feed and 30 liters of water the same amount of Beyond Meat requires only 1. 1 pound of ingredients and two liters of water.
The ability to efficiently create meat or something sufficiently meat-like will become progressively more important in coming years
because humanity may be reaching a point when there s not enough animal protein to go around. The United nations expects the global population to grow from the current 7. 2 billion to 9. 6 billion by 2050.
Also as countries such as China and India continue to develop their populations are adopting more Western diets.
Worldwide the amount of meat eaten per person nearly doubled from 1961 to 2007 and the UN projects it will double again by 2050.
In other words the planet needs to rethink how it gets its meat. Brown is addressing the issue by supplying a near-perfect meat analogue
but he is not alone in reinventing animal products. Just across town Modern Meadow uses 3-D printers and tissue engineering to grow meat in a lab. The company already has a refrigerator full of lab-grown beef and pork;
in fact the company s cofounder Gabor Forgacs fried and ate a piece of engineered pork onstage at a 2011 TED talk.
Another scientist Mark Post at Maastricht University in The netherlands is also using tissue engineering to produce meat in a lab. In August he served an entire lab-grown burger to two diners on a London stage
as a curious but skeptical crowd looked on. Staring at the bucketful of precooked strips it s hard to imagine a future in which meat is by necessity not meat.
Or in which meat is grown in a manufacturing facility instead of a field or feedlot. But that future is fast approaching
and here in the heart of Big Ag country both Beyond Meat and Modern Meadow are confronting it head on.
Each year Americans eat more than 200 pounds of meat per person and mid-Missouri is as good a place as any to see what it takes to satisfy that appetite.
Columbia sits dead center in the state so approaching on I-70 from either direction means driving about two hours past huge tracts of farmland soy corn
and wheat fields and herds of grazing cattle. Giant truck stops glow on the horizon and mile-long trains tug boxcars loaded with grain to places as far away as Mexico and California.
It s rich country that for nearly 150 years has fed the nation and the world.
Yet most of the crops grown around Columbia will never land on diningroom tables but rather in giant feedlot troughs.
About 80 percent of the world s farmland is used to support the meat and poultry industries and much of that goes to growing animal feed.
An efficient use of resources this is not. For example a single pound of cooked beef a family meal s worth of hamburgers requires 298 square feet of land 27 pounds of feed and 211 gallons of water.
Supplying meat not only devours resources but also creates waste. That same pound of hamburger requires more than 4000 Btus of fossil-fuel energy to get to the dinner table;
something has to power the tractors feedlots slaughterhouses and trucks. That process along with the methane the cows belch throughout their lives contributes as much as 51 percent of all greenhouse gas produced in the world.
To understand how humans developed such a reliance on meat it s useful to start at the beginning.
Several million years ago hominids had large guts and smaller brains. That began to reverse around two million years ago:
Brains got bigger as guts got smaller. The primary reason for the change according to a seminal 1995 study by evolutionary anthropologist Leslie Aiello then of the University college London is that our ancestors started eating meat a compact high-energy source of calories.
With meat hominids did need not to maintain a large energy-intense digestive system. Instead they could divert energy elsewhere namely to power big energy-hungry brains.
And with those brains they changed the world. As time progressed meat became culturally important too.
Hunting fostered cooperation; cooking and eating the kill brought communities together over shared rituals as it still does in backyard barbecues.
Neal Barnard a nutrition author and physician at George washington University argues that today the cultural appeal of meat trumps any physiological benefits.
âÂ#Âoewe have known for a long time that people who don t eat meat are thinner and healthier and live longer than people who doã¢Â# he says.
Nutritionally meat is a good source of protein iron and Vitamin b12 but Barnard says those nutrients are easily available from other sources that aren t also heavy in saturated fats.
âÂ#Âoefor the millennia of our sojourn On earth we have been getting more than enough protein from entirely plant-based sources.
The cow gets its protein that way and simply rearranges it into muscle. People say âÂ# Gee
And yet to most people meat tastes good. Studies suggest that eating meat activates the brain s pleasure center in much the same way chocolate does.
Even many vegetarians say bacon smells great when it s cooking. For whatever reason most people simply love to eat meat myself included.
And that makes recreating it whether from vegetables or cells in a lab exceedingly difficult.
In the mid-1980s a food scientist named Fu-hung Hsieh moved to Columbia Missouri to start a food engineering program at the University of Missouri.
An extruder is one of the processed-food industry s most important and versatile pieces of equipment the invention responsible for Froot Loops and Cheetos and premade cookie dough.
On one level an extruder is a simple piece of technology something like a giant sausage maker
âÂ#Âoesome people say extrusion cooking is an art formã¢Â# says Harold Huff a meat-loving Missouri native who works with Hsieh as a senior research specialist.
Around 1989 Hsieh and Huff took an interest in using the extruder to make the first realistic meat analogue.
âÂ#Âoewe wanted it to tear apart like chicken it was all just about initial appearance.
and had become frustrated by his colleagues ignorance of meat s role in climate change.
and then we d go to dinner and people would order huge steaksã¢Â# he says.
âÂ#  To the ridicule of old friends who joked that he was moving to the country to start a tofu factory he started poring over journal articles and casting around for meat analogues to market
Brown licensed the veggie chicken and began fine-tuning it with the scientists for mass consumption.
A new study reviewed the diets of crocodiles and showed that 13 of 18 species ate fruit of some sort and a wide variety of plants.
If meat was ever in short supply they had the capacity to diversify and track down other food sources from vegetation and grasses.
Crocodiles are obligate carnivores âÂ#Âtheir primary diet is meat âÂ#Âand as such fruits are classed often as anomalous food items
This mainstream view may have led to the ignorance that feeding on fruits could help their diet and energy balances.
A Daiquiri uses rum lime and sugar. A Bee's Knees calls for gin lemon and honey syrup.
A Margarita mixes tequila lime and orange liqueur. The basic formula for a Sour is 2 parts of the base spirit to 1 part of the sweet component and 1 part of the sour component.
Daiquiri 2 parts white rum 1 part simple syrup 1 part fresh lime juiceshake ingredients with ice and strain into a cocktail glass or strain
Cocktail recipes and definitions change with the times (just like language) so we re taking a broad and modern view of a Sour here.
At a later point Sours usually had added egg white to them to give them a frothy head.
As Attaboy bartender Sam Ross says âÂ#Âoethe sweet and sour elements in a cocktail are like the pieces of bread in a sandwich.
The sweet component can be anything from a nonalcoholic sweetener like simple syrup agave nectar and grenadine to a liqueur like Cointreau or peach schnapps.
Egg whites are used still in vintage-style Whiskey sours and all Pisco Sours to give them a nice foamy head and softer texture.
Herbs and spices and bitters can provide accents as well. Pick one of each and get started:
Raw sugar simple syrup (equal parts sugar and water) agave syrup (equal parts agave nectar and water) honey syrup (equal parts honey
and water) maple syrup etc. Extras: Herbs (mint basil oregano etc. spices (cinnamon nutmeg black pepper hot sauce etc.
egg white garnishes (citrus zests cherries etc. That 2: 1: 1 ratio (2 parts base spirit to 1 part sour to 1 part sweet) can change depending on a bar s house style.
A neighborhood bar might make drinks with a little less booze; while a modern speakeasy-style cocktail bar might emphasize the spirit by reducing both the sweet and sour.
Some people like their Sours on the sweet side while others may take a citrus-forward approach.
Start with 2: 1: 1 proportions find the balance that you like and go forth and make many cocktails.
A note on sweeteners and sours: Some people use sweeter simple syrup than others âÂ#Âstart with equal weights of sugar
and water to make simple syrup (no need to heat it; it will dissolve if you're patient).
When using thick agave nectar or honey dilute it with equal parts of water. Keep in mind that lemons
and limes are not the same sourness as each other and they also change in tartness over the season.
(which is both sweet and slightly tart) which requires rebalancing the other ingredients. âÂ#¢Add soda water
or another unsweetened filler to a Sour and you ve got a whole new group of cocktails at your disposal (known as the Collins). A Mojito is a Rum Collins with Mint
which in turn is just a Daiquiri with soda water and mint. A French 75 is a Gin Sour with champagne as the filler.
Their wings mimic those of a fly flapping when pulled by a special ceramic that contracts
Sean Seidell an information designer who previously taught us about chocolate and also got us super wasted created this infographic of 41 apples organized by taste
I could while still leaving room for exceptional apples that have amazing flavors such as the Winesap with a unique tart spicy vinous flavor or the all-purpose excellent tasting but not a beauty queen Newtown Pippin.
Christopher Columbus mostly ate pickled and preserved meat and fish and bread products. His voyage also included livestock beginning a legacy that would lead to the extermination of many native animals in the New world through predation
An eminent demonstration of the lies spread by âÂ#Âoescienceã¢Â# is placed that
Jumping-ginger I suppose that other countries awarding court cases to people who have taken the MMRS
I'll take my chances on this one ginger. To ignore the rulings the sealed evidence of the case is to be naive.
it would be like comparing ibuprofin to naproxen instead of to a sugar pill and then concluding it's safe
If the antibiotic is on the FDA s list of drugs that are used related to drugs to fight infections in people including everything from bronchitis to urinary tract infections to Lyme disease to infections after surgeries then the agency is asking companies to stop their use for fattening up pigs chickens
The move is meant to reduce the amount of antibiotics farmers feed to food animals. âÂ#Âoewith these changes there will be fewer approved uses for animal antibiotics
Farmers and farming companies don t need prescriptions from veterinarians to get drugged feeds; they get them from feed stores.
and from there may spread to crops as fertilizer get carried around by birds and eventually make it to people.
Slate estimated back in 2010 that by the time you've read your 23rd book on the Kindle you've gotten yourself equal to the environmental cost of reading physical books--so everything after that is gravy.
In my opinion it's important to have numerous copies of unmodifiable works of literature spread across the world in different languages.
When Schools Serve Healthier Lunches? You can build it but will they eat it? In a new study the U s. Department of agriculture examined
and veggies in school lunches is correlated actually with kids eating more fruits and veggies at lunchtime.
It is great to strive to make meals for children healthier but they need to consider that this cannot be a one size fits all solution.
I never ate the school lunch because it was always stuff I couldn't eat.
Now I hear schools are throwing away sack lunches because they don't feel they are healthy enough
and forcing kids to by a school lunch. This is crazy. A lot of the stuff they are pushing isn't any better it just sounds like it should be.
The study was supposed to come out supporting the new more socially acceptable lunch programs and worked hard to come out with positive sounding results.
if one finds alot more beans rice and oatmeal in the diet. You mean if they aren't taught to eat properly at home they don't at school?
and a video of cockroach farms and farmers including a photo of Shandong Insect Industry Association head Liu Yusheng tucking into a plate of fried cockroaches.
Biologists say that the benefits of sex come from the genetic rearrangements that occur during meiosis the special cell division that produces eggs and sperm.
Bdelloids lay unfertilized eggs that grow to be fully fertile daughters. What's the secret?
which civet coffee farmers gather wash ferment and roast. Regular little Santa's helpers civets are!
-even if you were using pure feral cat cream which is awesome. What to know how awesome?
What Would Happen If I Ate Nothing but Meat? You might get scurvy like a pirate.
Cooked meat contains very little Vitamin c notes Donald Beitz a nutritional biochemist at Iowa State university.
Without the vitamin scurvy would bring on rashes and gum disease not to mention very bad breath. Moreover meat lacks fiber
so you'd probably be constipated. All in all you wouldn't be healthy or comfortable. That said some groups of people have survived even thrived on an animal-only diet.
Research suggests that traditionally the Inuit ate any number of meats including seal whale caribou and fish.
But they rarely if ever ate plant fiber. The key to their success says Harriet Kuhnlein the founding director of the Centre for Indigenous Peoples'Nutrition
Raw meat contains Vitamin c (which is lost when cooked) and the skin hooves and bones contain fiber.
Today the meat-heavy diet lives on in the form of the controversial Atkins Nutritional Approach.
Formulated by cardiologist Robert Atkins in the early 1970s the diet prescribes that adherents dramatically cut their carbohydrate intake.
The American Heart Association issued a statement in 2001 condemning the diet for cutting necessary sources of nutrients stating that devotees were at risk for compromised vitamin and mineral intake as well as potential cardiac renal kidney
bone and liver abnormalities. This article originally appeared in the June 2011 issue of Popular Science magazine..
What Would Happen if I Ate Nothing but Meat? A: Evidently you turn into Robert Goulet. Ever heard of gout?
The question that follows is Why would anyone want to eat only meat? There are so very many other yummy things to eat as well as meat.
I can't imagine giving up all the other stuff I love to indulge in. I'm glad
& oranges & broccoli & beets & pecans & cheese & garlic & olives & tomatoes & raspberries & blueberries & sweet potatoes & asparagus & cherries & bell peppers & spinach & green beans & lentils & sweet cream & popcorn
& whole grain spelt bread & quinoa & oatmeal & cranberries & caramel & & & & & &...The only thing that makes an all meat diet not work is cooking it.
Raw liver is stuffed full of Vit D and c. Hair is fiber (and the problem is usually over ingestation with most animals hence the owl pellet and the hairball).
While an all meat diet is possibly as is an all plant diet we do best with variety.
or vegan diets make more sense than an all-meat diet. Another popular progressive topic.
It's to highlight the contrast between the two different diet mentalities and to show once again how enlightened liberals are compared to us Neanderthal meat eaters.
But as you rightly pointed out no one would want to eat just meat. The plant eaters main reason for avoiding eating meat falls into their'animal cruelty'category.
I guess they're not so picky with plant life. Save the tress eat the cabbage. lol.
Their enlightened mentality has limits I guess. Today's magic is tomorrow's technology. GGENUA...
Nowhere does it say in this article that you shouldn't eat meat just the downsides of ONLY eating meat
and how people have lived off of just meat. Your hatred toward liberals is pretty overt.
and meat will kill you...at least...it didnt go that far. And meat comes in soo many diff forms that you could get everything you need. birdmeat cattle pigs fish craps/lobster snails and maggots and oysters...
Its all meat. All of that protien we'd be...Superhuman...lol; i eat a lot of meat
i grew up on a beef farm so essentially to me; veal is a vegetable...lolalso curious what would a meatarian drink?
water milk meat juice or gravy...mmm...delicious gravy. heart attack alert. Anywho on a serious note:..
the article is correct if you were to take on a Meat only diet it's not exactly the best choice. you COULD do it
but we need veggies like it or not to balance out our nutritional needs. You would definately need to take vitamin supplements
. if you were to forego all other foods. ps. mineral oil helps to unclog the old GI TRACT. not too often
though or you become dependant on it. pss. Another way to unclog the GI TRACT is a solution of water
and sea salt (Has to be iodized NON) 2 teaspoons of salt to 1 quart of WARM water. maybe a pinch of lemon juice and then down the hatch.
there thats my liability statement) Meat makes up 95%of my diet. I have experienced no problems so far and
Oh an frosty one last thingmy whole point is that NO ONE eats just meat. So why research this at all?
And my response was to betsy ross who asked the reasonable question'why would anyone eat only meat?'
Eat a steak and have drink or somethin'!'Jack Daniels! Goes great with a good prime rib!
Today's magic is tomorrow's technology. Well now we know why the T. Rex is extinct lol
>I've been eating nothing but meat for almost 4 years. I do like steak medium rare but
I don't always have it that way and most of the time I'm not eating the whole animal.
They're just a cabal making fat-cat bucks looking to protect their income of major dough.
is there need really a for pap like this? Is someone actually considering eating a white dwarf? If so alert the Obama administration to create an impact report
A nice hydrogen nebula salad would go down a lot better. Facts do not cease to exist
is there need really a for pap like this? Is someone actually considering eating a white dwarf? If so alert the Obama administration to create an impact report
It s not big oil that feeds climate change deniers it s the scientists themselves who refuse to say a crisis will happen only might happen so science can end this costly debate today
People and livestock (pigs chickens cows) are the most likely source of the majority of the carbon increase.
and attacking our source of meat in the US will produce some impressive rancor towards the movement.
As I type this (4 november 2003) a big magnetic storm is in progress and after dinner my wife and
Common in Africa Asia and Latin america adult Taenia solium tapeworms can live inside the human intestinal tract producing eggs that its human host then expels fecally.
As an eye-opening feature in Discover describes the eggs can get swept up by pigs as the animals forage for food.
and make their way into its bloodstream eventually arriving at its muscles where it will likely be eaten by a human in say a pork taco.
Someone contaminates food with tapeworm eggs bound for a pig's stomach. The tapeworm eggs hatch but instead of developing into an adult tapeworm in the intestines they burrow into the bloodstream as would normally occur in a pig.
In a human they often end up in the brain forming cysts that cause a disease called neurocysticercosis.
The same happened to my liver (I always knew there was probably a liver fluke there both these organs were attacked with about 8 bites in a row durring my horrible ordeal with the 2006-2008 parasite problem.
My head is all clear like nothing ever happened been through another MRI (they didn't find anything) blood tests are fairly good my sugar is lowered astondingly and
also it gets more nutrients out of your food and will de-acid it too.
MAKE SURE you take DE with sugar of some sort (my favorite is a pudding cup mixed with DE in morn
Several days into the expedition they head there for dinner and order a round of local Red Rooster beers.
On closer inspection it seems to have intact wings and a tail. We got a plane!
the bartender was pouring like completely full-to-the-brim glasses of wine possibly to counter any trepidation the guests had about eating toffee that was covered intentionally with bugs.
in Mexico for instance chapulines or grasshoppers are a favorite bar snack and taco filling. But here eating bugs is limited pretty much to reality TV SHOWS.
Factory farm animals like cows pigs and chickens consume massive amounts of grain water and land and require the deforestation of huge swathes of the planet.
and others have been looking to alternatives from lab-grown meat to well bugs. Entomophagy has a lot going for it.
so they're a good replacement for mammal or bird meat. They eat less food reduce our need for pesticides
Click through to the gallery for a seven-item hors d'oeuvres spin through the wonders of bug-eating.
I have when it comes to the consumption of animal meat is the suffering of the animal
and both enjoy the benefits of eating meat bug and the health aspects (hype) of the marijuana in the animal.
Local restaurants and chefs (including myself) prepare dishes utilizing various insects. We have done dishes like chirps
and salsa (toasted cricket corn flour) and a cricket moon pie with mill worm filling.
I make a point to run the dish at my restaurant during the week before the event.
I think most guest are going more for the shock value until they taste the dish.
By far crickets have been the favorite bug of choice. As a chef I am willing to try any thing at least once.
They taste like toasted pistachios. Hopefully people will realize that a shrimp isn't any thing more than a sea roach
and will not scoff at a plate of land crawling snacks. Together with Elke Grenzer of the Culture of Cities Centre I host the Future Food Salons.
what like CHICKEN I
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